We are thrilled to report that our first ever Corks for Coats campaign is going gangbusters – all thanks to you, our fabulous Wine Sisters!

At this moment, you’ll find envelopes and boxes overflowing with corks in piles around our Wine Sisterhood Clubhouse. It’s great to see them every day, since each cork counts as $1 towards our Corks for Coats campaign, benefitting One Warm Coat (up to a max donation of $10k).

We want you to keep those corks coming! So we’ve come up with another fun and festive idea to help you collect and send in even more. ‘Tis the season – it’s time to host a party!

Consider adding an extra element to your holiday party by asking guests to bring all the corks they’ve been saving at home. Collect all the corks from your guests and send them to our Wine Sisterhood Clubhouse (1403 Jefferson St. Napa, CA, 94559) in time to be counted on 12/31/14.

Turn on our favorite Wine Sisterhood Holiday Playlist and don’t forget to save and send all the corks you pop for your guests at the party!

Step your entertaining up a notch and feature one or two signature cocktails:

Algonquin Bar Punch with Middle Sister Glamour Girl Pink

(originally posted on WS.com here, adapted from Bon Appetit Magazine; Andrew Knowlton)

Makes 12 to 16 servings

To make an ice block, we filled a pretty mold with sparkling blood orange soda, added lemon slices, mint and raspberries and freeze until solid. Dip the pan in hot water to release the ice block.

Ingredients:
Peel from 4 lemons (removed in strips with vegetable peeler)
1/3 cup superfine sugar
2 cups fresh raspberries, divided
3 cups St. Germain Elderflower Liqueur
2 cups fresh lemon juice
1 ½ cups dark Jamaican rum
6 cups ice cubes
1 ice block
2 cups chilled brut Champagne or Middle Sister Glamour Girl Bubbly Pink or White (if using, reduce sugar to 3 tablespoons)
Lemon slices 

Technique:
Place lemon peel strips in large bowl. Add sugar and mash with muddler or wooden spoon to infuse sugar with lemon. Add 1 ¼ cups raspberries and mash to blend. Pour in St. Germain, lemon juice and rum. Add ice cubes; stir to blend. Refrigerate punch 20 minutes.

Place ice block in punch bowl. Strain punch over ice block into bowl. Add Champagne; stir to blend. Garnish punch with lemon slices and remaining ¼ cup raspberries. Ladle into punch cups.

Pomegranate Spritzer with Lady LaFemme Prosecco  

(adapted from the kitchn)

Ingredients:
1 ounce pomegranate Liqueur
3 ounces chilled Prosecco (such as Lady LaFemme Prosecco)

Technique:
In a champagne flute add the pomegranate Liqueur and top with the chilled Prosecco.

Honey Hot Toddy with Whiskey Sister Kentucky Bourbon Whiskey

(modified from Bon Appetit)

Makes 2

Ingredients:
2 tablespoons honey
1 cup hot water
6 tablespoons Whiskey Sister bourbon or apple bourbon (see below for recipe)
2 3×1/2′ strips lemon peel
2 cinnamon sticks 

Technique:
Stir honey and water in a 2-cup measuring cup until honey dissolves. Add bourbon (or better yet, Apple Bourbon, in which case you’ll use 1 Tbsp. honey). Divide between 2 Toddy glasses. Twist a strip of lemon peel over each drink, then add to glass. Stir each with a cinnamon stick and serve. 

To make Apple Bourbon, combine a 750-ml bottle of bourbon, 4 cored, sliced Fuji apples, and 4 cinnamon sticks in a pitcher. Cover; chill for 3 days. Strain and sip of use in recipe above.

Happy holidays and thank you for supporting Corks for Coats!