A well-stocked bar is almost a requirement at the holidays. It’s a time of toasting, celebrating, saying goodbye… to a year and welcoming another full of hope.
Personally, I feel there is already of lot of work to be done for the holiday feasting and when it comes to drinks, I prefer to make those that can be made in large quantities and everyone can serve themselves. Mulled Wine and Hot Buttered Rum are holiday drinks that I like to serve. But there are those who prefer something stronger and more complex. When entertaining I always seek out someone in the group who is considered the drinks aficionado and task them with the mixing of cocktails and other drinks.
There are certain things that most drinks need – some type of alcohol (rum, vodka, scotch, whiskey, wine), fruit juices, syrups, ice and garnishes, so I would stock up on such. In terms of the fruits juices, I tend to opt for what fruits are in season and puree/juice them. The syrup I make is what is typically known as simple syrup. For this, I use a 2:1 ratio; two parts sugar to 1 part water. For garnishes, Maraschino cherries, citrus peels, wedges of in-season fruit, lime and lemons to wet the rim of glasses and then coat in sugar or salt depending on the drink.
When it comes to equipment, you will need glasses – I use what I have, unless it is something formal, then I would opt to rent particular glasses. So work with what you have depending on the crowd and the occasion. For other equipment, get yourself a Shaker and preferably one with a built-in strainer. A Shaker is indispensible when mixing drinks. Jiggers, also known as measures, tots, pourers are necessary to measure exact ingredients for making cocktails and so on and a tabletop blender. Other things you need to have handy are straws, stirrers, toothpicks, napkins, coasters and cloths.
Drinks are created using 1 of 4 methods – shaken, stirred, blended or built. And some people have preferences so be sure to ask your guests how they like certain drinks, especially if making Martini(s).
One technique I particularly like, just for the effect it gives, is “float ingredients”. I used it to make one of the drinks featured today. Here’s what you do, hold a spoon over the drink in the glass and then pour the other liquid into the spoon until it is filled; keep pouring gently so that the liquid flows over the edges of the spoon and onto the surface of the drink.
Whatever you do, remember to drink responsibly. Do not drink and drive and have a designated driver or drivers in your gathering.
Happy New Year!
Godfather Cocktail
INGREDIENTS
● 1 ½ oz. blended Scotch
● ¾ oz. Amaretto liqueur
● 1 swizzle stick/stirrer
DIRECTIONS
1. Add small ice cubes to a glass
2. Pour in scotch
3. Pour liqueur on top of scotch
4. Insert swizzle stick/stirrer
5. Serve, letting the person mix the drink themself
VARIATIONS
● Godmother cocktail – substitute vodka for the scotch.
● Godson cocktail – add ¾ ounce cream to the Godfather.
● Goddaughter cocktail – add ¾ ounce cream to the Godmother.
Sparkling Wine Cooler
INGREDIENTS
● 4 oz. cold sparking wine
● 2 oz. pure fruit juice (watermelon is used in this recipe)
● Sprig of mint to garnish
DIRECTIONS
1. Pour wine into a stemmed glass.
2. Float fruit juice over wine.
3. Garnish with mint and serve.
Baileys, Banana & Rum (BBM)
INGREDIENTS
● ¼ cup chopped ripe bananas
● ¼ cup whole milk
● ½ cup Baileys
● 1 ½ cups cracked ice
● Maraschino cherry to garnish
DIRECTIONS
1. Add all the ingredients EXCEPT the cherry to a blender and blend until the mixture is smooth.
2. Pour into a straight-sided glass and garnish with cherry.
NOTES
● Use a low fat or skim milk if you like.
● Substitute with a crème liqueur of your choice.
Citrus-Ginger Cocktail
INGREDIENTS
● 1.5 oz. ginger syrup (recipe follows)
● 2 oz. dark rum
● 2 oz. fresh tangerine juice
● ½ cup crushed ice
● Orange peel for garnish
For ginger syrup:
● 1 cup sugar
● 1 cup water
● 2 cups chopped fresh ginger
DIRECTIONS
For ginger syrup:
1. Add all the ingredients to a small saucepot and place over medium heat. Stir until sugar is dissolved. Bring to a boil, reduce heat to low and simmer for 3 – 4 minutes. Remove from heat and cool completely before using.
2. Leave ginger in syrup to keep infusing the syrup.
3. Store in refrigerator.
4. The ginger can be used finely chopped in desserts.
For cocktail:
1. Fill cocktail shaker with all the ingredients. Shake vigorously for 1 minute and strain into glass.
2. Garnish with orange peel.
NOTES
● The ginger syrup can be used to sweeten other cocktails, mocktails and teas.
● Fresh orange, grapefruit and lime or lemon juice can be used in place of tangerine juice. However, you may need to add more syrup due to the increased tartness of the other citrus.
