Christmas is upon us.  In other words, it’s that time of year when we find ourselves faced with last minute entertaining “opportunities!”

You don’t have to reinvent the cocktail to provide your guests with memorable Holiday themed libations.  Simply use great existing recipes and give them festive names.  The following examples are easy to make using common ingredients:

Christmas Punk from Imbibe Magazine

1. Conquistador Punch from Imbibe Magazine
2. Christmas Punk also from Imbibe Magazine
3. Snow Drift from Cinco Vodka
4. Midori Sour

Krampus Dare – aka Conquistador Punch

This is a punch, which means that you can make it as a single cocktail or in small to large batches.  While definitely a tequila drink, it is balanced by the brightness of the citrus and mellowed by the sherry.

The recipe is:

• 3 parts Reposado Tequila
• 1 1/2 part Sherry
• 1 1/2 part Lime juice
• 1 1/2 part Orange Juice
• 1 part simple syrup

For 2 single drinks, think ounces for parts and shake all ingredients with ice and strain into chilled cocktail glasses.  Garnish with an orange peel.

For a pitcher, combine ingredients with ice and stir to chill.  Strain into a pitcher and refrigerate.  Serve in chilled cocktail glasses and garnish with fat orange peels.

For a punch bowl, combine ingredients with ice cubes and stir to chill.  When chilled, remove ice cubes and replace them with a large piece of ice.  Add slices of limes and oranges and ladle into cups.

St. Nickolas Punch aka Christmas Punk

Left to Right St. Nicholas Punch and Krampus Dare

This drink combines apple and ginger with the richness of port and the spice of the bitters.

• 2 oz. Applejack
• 1 oz. Domaine de Canton
• 3/4 oz. Port
• 3 dashes Fees Brothers Whiskey Barrel Aged Bitters
• Long Lemon peel for garnish

1. Combine all ingredients except the garnish in a mixing glass with ice.
2. Strain into a chilled cocktail glass
3. Garnish with the lemon peel

Snow Drift

This is a pretty drink reminiscent of eggnog with a hint of chocolate.

• 2 oz. Chilled Vodka
• 3/4 oz. Cointreau
• 1 oz. White Creme de Cacao
• 2 oz. Heavy Cream
• Grated white chocolate for garnish

1. Combine the ingredients except the garnish in a shaker without ice.  Shake for 30 seconds.
2. Add ice and shake until welled chilled
3. Strain into a chilled cocktail or martini glass and garnish with the chocolate

Christmas Kiss aka Midori Sour

Bright green always works for the Holidays.  This sweet and sour drink is always a hit with the sweet drink crowd.

• 2 oz. Midori
• 2 oz. Fresh lemon juice
• 1 oz. simple syrup
• Brandied cherry for garnish.

1. Combine all ingredients except the cherry in a shaker with ice.  Shake until well chilled.
2. Strain into a chilled martini glass and drop in the cherry.

Remember to use premium ingredients and fresh juices.

Cheers!

It is Mixology Monday for December and it’s all about apples.  This most excellent theme is the brain child of Frederic at Cocktail Virgin Slut, this month’s host. 

Once again, we have two drinks to offer: Cider Punch and the Plymouth Old Fashioned.

Cider Punch

This drink combines apples in the form of calvados and hard cider with the flavors of ginger and cranberries.  The aroma is apples and lemon.  The taste begins with apple and a touch of sweet ginger and cranberry, finishing with musty cider.

• 1 oz. Calvados
• 1/2 oz. Ginger Liqueur
• 1/2 oz. Cranberry Syrup (see below)
• 1 oz. Chilled hard cider
• Lemon twist

1. Stir the first four ingredients in a mixing glass with ice until well chilled.
2. Strain into a chilled cocktail glass.
3. Express the lemon oils over the drink and discard the lemon.

Cranberry Syrup

This is from Chris Tunstall at abarabove.  The syrup is extremely easy.  You will need:

• 1 – 14 oz can jellied cranberry sauce
• 2/3 cup sugar
• 2/3 cup water

1. In a quart sized microwavable container, melt the cranberry sauce on high in 30 second intervals, stirring in between.
2. Meanwhile, using a small sauce pan on the stove, dissolve the sugar in the water.
3. When the the sugar is dissolved, add the melted cranberry sauce and stir to combine.
4. Allow to cool.  This will keep refrigerated in a sealed glass bottle for at least a week.

The Plymouth Old Fashioned

A few years ago, I came across a post by Jamie Boudreau where he described his “Old Fashioned Simple Syrup.”  He uses a base liquor, sugar and bitters for the sweetener.  Playing with his idea, I have made a number of drinks with various base liquors, sugars and bitters.  For this drink I have chosen Applejack, brown sugar and black walnut bitters to use in the syrup.  It is then combined with calvados, bourbon and rum.

This is a big drink in size, strength and flavor.  The taste of apple blends with the vanilla and spice from the rum and the combined smoky notes of the rum and bourbon.  The black walnut bitters really stand out.  I initially used Fees Brothers Aztec Chocolate Bitters, but I think that Angostura Bitters with the Fees Brothers Black Walnut Bitters and Orange Bitters is better.

You can easily lighten up this drink by substituting Cruzan Dark Aged Rum for the Zaya and/or Russell’s 10 year old Bourbon for the Basil Hayden’s.

Here is the recipe:

• 1 oz. Calvados
• 1 oz. Aged rum such as Zaya 12 Year Old
• 1 oz. Aged bourbon such as Basil Hayden’s
• 1 oz. Black Walnut Syrup (See below)
• 1 bar spoon honey syrup (1 part honey dissolved in 1 part water)
• 2 dashes Fees Brothers Black Walnut Bitters
• 2 dashes Fees Brothers Orange Bitters
• 2 dashes Fees Brothers Aztec Bitters or Angostura Bitters
• Thick orange peel for garnish

1. Stir all ingredients, except the garnish, in a mixing glass with ice.
2. Strain into a chilled old fashioned glass with fresh ice – preferably a single large cube or sphere
3. Express the orange oils over the drink and float the peel.

Black Walnut Syrup

• 1/2 cup brown sugar
• 2 oz. Applejack
• 1 oz. Fees Brothers Black Walnut Bitters

1. In a small sauce pan over medium heat, dissolve the sugar in the liquid, stirring frequently.
2. Allow to cool
3. Will keep in the refrigerator for a few weeks

Thanks to Frederic at Cocktail Virgin Slut for hosting this month’s Mixology Monday.  Go check out their site and be sure to come back for the roundup of Mixology Monday XCII.

Cheers!

This is from Chris Tunstall at abarabove.  I am re-posting it here because making a syrup from jellied cranberry sauce is a great idea, (for other awesome ideas, you should check out their site).  We used the cranberry syrup in their Bellini and I also used it to make a version of Patriot Punch.

The syrup is extremely easy.  You will need:

• 1 – 14 oz can jellied cranberry sauce
• 2/3 cup sugar
• 2/3 cup water

1. In a quart sized microwavable container, melt the cranberry sauce on high in 30 second intervals, stirring in between.
2. Meanwhile, using a small sauce pan on the stove, dissolve the sugar in the water.
3. When the the sugar is dissolved, add the melted cranberry sauce and stir to combine.
4. Allow to cool.  This will keep refrigerated in a sealed glass bottle for at least a week.

Chris Tunstall’s Cranberry Bellini

Chris uses sparking water.  We opted for champagne or sparking apple cider.

• 1 oz. Cranberry Syrup
• Champagne or sparkling cider

1. Add the cranberry syrup to a chilled flute or coup
2. Top with the champagne or sparkling cider
3. Toast Chris

Patriot Punch

There are a number of versions of this punch.  They usually call for cranberry juice and apricot brandy.  I saw a use for the cranberry syrup and besides, I can’t leave anything alone!

• 1 oz. Irish Whiskey
• 1/2 oz. Apricot Liqueur
• 1/2 oz. Cranberry Syrup
• 1 oz. Champagne
• Lemon twist and brandied cherry

1. Combine all ingredients in a mixing glass with ice and stir until chilled
2. Strain into a chilled coup.  Express the lemon peel and float it on top.  Drop in the brandied cherry.

Cheers!

Mixology Monday

The Mixology Monday theme for this month comes from Dinah Sanders, author of The Art of the Shim: Low-Alcohol Cocktails to Keep You Level.   The concept of the “Shim”, a term coined by Dinah, is a complex and artful, yet low alcohol, drink.  A few years ago, I worked on a number of nonalcoholic, “zero proof” drinks.  However, the notion of a low alcohol cocktail was new to me.  When I first ran across Dinah’s book, I thought the shim was a cool idea, and made it part of my collection.  Now that it is the topic for this month’s MxMo, I have been pushed to explore the concept.

I first tried several fortified wines with various liquors, but nothing was exciting.  What I settled on is the Pomegranate Hibiscus Shim, (partly I’m sure because I’m not ready to give up summer).    The ingredients: lemon juice, allspice dram and the hibiscus and pomegranate liquors, are brought together by the homemade grenadine.  The drink tastes of pomegranate and citrus with floral notes laced with the allspice dram.  You can close your eyes and think of the Islands … or Fall, whichever you prefer!

I used homemade grenadine and allspice dram.  Both of these can easily be purchased.  Grenadine is supposed to be pomegranate syrup as apposed to whatever that bottled red liquid you find in the grocery store.  My recipe for grenadine, see below,  is basically simple syrup made with pomegranate juice instead of water. There are two additional ingredients: rose water (sub Fees Brothers Orange Flower Water) and pomegranate molasses available at Middle Eastern groceries  or Amazon here.  You can also find small batch grenadine’s, such as Jack Ruby, at better liquor stores.

The allspice dram is from a recipe by Beachbum Berry.  It is also simple but does require 6 – 8 weeks to make.  Allspice dram, also known as Pimento Liqueur, is made by St. Elizabeth and Bitter Truth.  Both are readily available. If you want to try the DIY version, It was published at amountainofcrushedice for a MxMo in 2008.

This drink does not contain any high proof liquor.  It does have the allspice dram which comes in at 35% ABV.  The Pomegranate Hibiscus Shim is less than 6% ABV.

Here is the recipe for the Pomegranate Hibiscus Shim:

• 1 1/4 oz. lemon juice
• 3/4 oz. simple syrup
• 1/2 oz. Hibiscus liquor such as Fruit Labs
• 1/2 oz. Allspice Dram – homemade or St Elizabeth’s
• 1/2 oz. Pomegranate Liqueur such as Pama
• 2 oz. club soda
• 1 dash Hella Bitters Citrus Bitters
• Lemon wedge and lemon peel for garnish

1. Build drink in a Collin’s glass over ice
2. Express the oil from the lemon peel over the drink and discard the peel.
3. Serve with the lemon wedge as garnish

Grenadine

Grenadine is made from pomegranates, not cherries.  It is supposed to be red.  If you boil this, it will be brown.  There is no need to reduce the juice on the stove.  Heat it just enough to dissolve the sugar, no more.  You can use Whey Low, but it will not be as sweet.

I am, of course, referring to the Corpse Reviver (No. 2).  Harry Craddock’s original, as published in 1930, called for equal parts lemon juice, gin, cointreau and Kina Lillet with absinthe.  Kina Lillet, which was less sweet and more bitter than the current Lillet Blanc, has not been produced since the 60’s, (or maybe the 80’s depending on who you’re reading).  So I have wanted to replace the Lillet with Cocchi Americano and Kina l’ Avion d’ Or.  Naturally, these substitutions have been tried by others and published elsewhere.  On further investigation, I have found that there were two types of Lillet produced in the 30’s: one for the French market and one for the English.  So, it’s hard to know which one Harry Craddock was using in 1930’s London.  Of course, none of this really matters unless you are a cocktail historian or really want to discover those original drinks.  What does matter is which flavors you prefer.

As an Anesthesiologist, I am always focused on awakening the unconscious, so playing with the Corpse Reviver appeals to me.  In that spirit, I tried each of the above, as follows:

• 1 oz. Plymouth Gin
• 1 oz. Cointreau
• 1 oz. lemon juice
• 1 oz. either Lillet Blanc, Cocchi Americano or Kina l’ Avion d’ Or
• Rinse of Lucid Absinthe (Craddock’s original recipe called for 2 dashes which would be about 1/4 tsp)

1. Shake the first 4 ingredients with ice
2. Rinse a chilled cocktail glass with absinthe and drain
3. Double strain the contents of the shaker into the chilled, absinthe rinsed glass.

 Tasting notes:

With the Lillet Blanc, the initial nose is anise and lemon.  The flavor throughout is herbal and sweet lemon.  Very refreshing.  The anise aroma fades quickly, but the herbal notes of the absinthe blends well with the Lillet.

Using the Cocchi Americano, the initial nose is the same as above, as is the initial flavors of herbs and sweet lemon.  The bitterness of the Cocchi Americano comes through in the middle and overpowers the herbal and sweet notes.  The bitterness quickly fades leaving a finish that is strictly lemon.

The Kina l’ Avion d’ Or created a drink that is entirely different.  The initial nose is a lemon and anise with a grassy tone.  The flavor is  mildly bitter lemon with an underlying earthiness.  Very nice and very different.

In summary, I prefer the Lillet to the Cocchi Americano.  It makes a more complex drink.  The Kina, as noted, creates a markedly different flavor profile, which I also like.  While I enjoy absinthe, I think it can easily overpower this cocktail.  This is why I reduced it to a rinse.  As always, use premium liquors.  The Lillet Blanc and Cocchi Americano have become fairly common and should be available in any good liquor store.  The Kina l’ Avion d’ Or may be harder to find.

The Corpse Reviver (No. 2) is a wonderful drink and I strongly encourage you to try making one, which ever way you like.  Just keep in mind Harry Craddock’s warning, published with the original recipe: “Four of these taken in swift succession will unrevive the corpse again”

Cheers!

I came across this drink on Pinterest.  It is a beautiful cocktail.  When you sip it, the first thing you note is the aroma of the oil from the rosemary, followed by the richness of the foam.  The flavor is slightly bitter orange with the rosemary enhancing the herbal tones of the Campari and Aperol.  It was created by Balena‘s lead mixologist Natalia Cardenas. I have altered it only slightly.  I include it here because it is a perfect example of two things:

1. The use of fresh herbs in cocktails
2. Combining two similar spirits, in this case Campari and Aperol

Fresh herbs are an excellent way to underscore flavors in liqueurs and liquors.  For instance, thyme goes very well in drinks containing Chartreuse or Aperol.  When constructing a drink in which I’m considering fresh herbs, I will first make up the drink without herbs or garnish.  Tasting at this point enables me to pick out flavors that I want to accentuate, (See note below).  I can then crush the herb in my fingers and sip the drink from a shot glass.  If the aroma of the herb goes with the drink, I can decide whether to just use the herb as a garnish or push it further by stirring it (a little more flavor) or shaking it (a lot more flavor) with the drink.

Combining similar spirits to achieve balance is a fairly common  trick.  Just take a look at some Tiki recipes with multiple rums.  In this drink, Cardenas has used Campari and Aperol.  Campari is bitter/herbal-fruity while Aperol is herbal-fruity/bitter.  Both have flavors of orange.  Combined the bitterness is lessened while the herbal notes are enriched.

Here is the recipe:

• 3/4 oz. Campari
• 3/4 oz. Aperol
• 1 oz. Lemon juice
• 1/2 oz. Simple syrup
• 1 egg white
• 10 Rosemary sprigs

1. Combine all of the ingredients, except 1 rosemary sprig, in a shaker without ice.  Shake for 10-15 sec.
2. Add Ice cubes (not crushed ice) to the shaker and shake until chilled, about 20-30 sec.
3. Double strain into a chilled coupe
4. Briefly pass the remaining rosemary sprig over a flame to release the oils before dropping it onto the drink.

Cheers!

Note: The Flavor Bible by Karen Page and Andrew Dornenburg is an excellent source of flavor combinations.

This is a wonderful time of year, and Halloween is one of the best excuses for partying ever invented!  So in that spirit, we offer a couple of ideas for spooky entertainment.

First for the drinks (have to keep our priorities straight).  Halloween specialty drinks tend to be, shall we say, “yuck.”  Some really look cool, but the flavors are not so much.  We prefer to take a standard cocktail, rename it and put it in a costume.  For instance, a chocolate martini in a glass rimed with melting chocolate and a chocolate spider web.  Or a “Dark and Spooky” with a black sugar rim.

From http://www.cosmopolitan.com/food/cocktails/halloween-drinks

For an eerie green drink try equal parts Midori, vodka,  simple syrup  and lemon juice, (aka Midori sour.)

You can also add a little dry ice for that smoking fog effect – just be very careful. Dry ice will burn you and can break glassware.  The safest way is to drop a small amount into a punch bowl.  By “small,” I mean a chip or two.  Also, don’t use dry ice in any drink with eggs, milk or cream.  The dry ice won’t smoke, it will foam.

While a smoking drink is fun, nothing beats a drink on fire!  Choose any Tiki drink or sour.  Name it something ghoulish like “Mr. Hyde.”  Serve it neat in a large round wine glass, filling it less than half way.  For the flame, float an inverted lemon or lime hull with a little piece of toast soaked in 151 proof rum.  Light the rum and serve the drink – with a straw.

Severed Arm

In the past we have prepared various Halloween themed foods: mozzarella “eyeballs”, “severed arms” and pot sticker “brains.”  This year we served roasted “fingers” and meatloaf “coffins.”

Meatball logs with almond slivers for “nails”

For the severed fingers, we used a meatball recipe, rolled them into finger sized logs and inserted sliced almonds for the “nails.”

Severed fingers with their “skin,” ready for the oven.

We then used prosciutto for the “skin.”

After roasting in the oven at 375 for 15 minutes, we put them on bamboo skewers and served them with marinara.

The meatloaf “coffins” are simply individual meatloaves shaved into a coffin shape:

Mixology Monday

Golden Kiss

This month’s Mixology Monday theme is “Perfect Symmetry.”  Hosted by Southern Ash, the idea is to find a balance between two related liquors or liqueurs.  His examples included sweet and dry vermouth, bourbon and rye, gin and vodka, and tequila with mezcal.  I would like to offer two drinks this month.  The first, a bit of a cheat on vermouth and vermouth, is the Golden Kiss.  A blend of Lillet Blanc and Kina L’ Avion D’ Or with dry curaçao.   Of course Kina Lillet, of 007 fame, is no longer available, so combining Lillet with a quinquina makes some sense, (to me anyway.)  I have been playing with Suze and Kina L’ Avion D’ Or so the segue to the Golden Kiss was simple.  The Lillet and Kina L’ Avion D’ Or share the fruity taste of orange, marmalade and apricot.  While the Lillet has a floral note, the Kina L’ Avion D’ Or has the bitterness of cinchona.  Together with the dry curaçao, they play together nicely.  I originally used Suze instead of the dry curaçao, and if you like bitterness, I would suggest you try it, but it will be bitter.  Here is the recipe:

• 2 ozs. Chilled Lillet Blanc
• 2 ozs. Chilled Kina L’ Avion D’ Or
• 1 oz. Dry curacao such as Pierre Ferrand
• 3 or 4 frozen strawberries

1. Combine all ingredients in a chilled champagne flute
2. Serve with the strawberries as ice cubes

My primary offering is the Autumn Spirit. This drink combines Irish whiskey with American single malt whiskey and bittersweet burnt honey. I finished it with Fees Brothers Whiskey Barrel- Aged Aromatic Bitters and served it neat in a brandy snifter.

For the whiskeys, I used Tullamore Dew 10 year old Single Malt Irish Whiskey and St Georges Single Malt Whiskey. The Tullamore Dew has the earthy, grassy flavors of Irish whiskey with the flavors of fruit, (apricot, pineapple, raisin) and wood. The St Georges has a forward almond flavor with a floral nose and the taste of cocoa. Having been aged in similar casks (bourbon, sherry and port) the wood flavors blend nicely.

Being partial to bitters forward old fashioneds, I thought that burnt honey syrup would be fun to try with whiskey. The burnt honey, which I burned to a dark coffee color, brought out some of the wood while the honey brought along the floral and grassy notes. The cinnamon, spice and wood flavors of the Fees Brothers Whiskey Barrel-Aged Aromatic Bitters enhanced the earthiness, cocoa and fruit of the whiskeys.

• 1 oz. Tullamore Dew 10 year old Single Malt Irish Whiskey
• 1 oz. St Georges Single Malt Whiskey
• ½ oz. burnt honey syrup (see below)
• 10-12 drops Fees Brothers Whiskey Barrel-Aged Aromatic Bitters

1. Combine all ingredients in a brandy snifter
2. Serve neat
   

   Autumn Spirit

I obviously like this drink. I want to thank Joel at Southern Ash for hosting this month’s Mixology Monday XC and for inspiring me to try these combinations.

Burnt Honey Syrup

Burnt Honey Syrup

Equipment:

• Large pot – 8 qts
• Long sleeve jacket/apron/chef’s jacket
• Pair of heavy heat proof gloves

Ingredients

• 1 Cup Grade A Honey
• 1 Cup Water

1. In a large pot with steep sides, heat the honey over high heat stirring frequently. Note: the honey will foam and multiply several times in volume, so use at least an 8 qt pot.
2. When the honey begins to boil, about 3 minutes, begin stirring constantly. The foam will be so thick that you will only see the color of the honey in the spoon.
3. Continue to boil, lowering the temperature if needed to keep control of the foam, until the honey is dark brown to black – about 12 minutes.
4. Slowly add the water. WARNING: the water will spit molten honey onto exposed skin or your eye. Keep adding water, stirring constantly until incorporated.
5. Remove from heat and allow to cool completely.
6. Store in the refrigerator.