Have Yourself a Merry Little Cocktail
Festive takes on three classic yuletide spirits.
Forget the typical beer and winea holiday party requires a little more merriment. And, nothing works to bring folks together like a little festive tippling. These yuletide recipes are sure to be a hit at your holiday partyno matter what the size. So, take a sip, and get into the holiday spirit.
Ingredients: 6 large Fuji or Honeycrisp apples, cored and cut into large wedges; cup brown sugar; 1 cup water; 750 ml rye whiskey; 375 ml sweet madeira wine; 375 ml apple jack; 1 liter apple cider; 1 cup maple syrup; 10 whole cloves; 10 whole allspice berries; 2 cinnamon sticks; 2 star anise pods; 1 tsp ground ginger; 1 tsp ground nutmeg; 6 whole eggs, separated
Preheat oven to 350 F. In large baking dish, add apples, brown sugar and water. Stir to combine. Bake apple mixture for 30 to 45 minutes, until apples are tender. Put remaining ingredients, except eggs, in a large stock pot or slow cooker at medium heat. Bring to just below boil, then drop to low heat to keep warm. Do not boil ingredients. Put egg whites in a medium bowl and beat with hand mixer, about 5 minutes. Put the egg yolks in separate bowl and whip until light in color and frothy. Combine whites and yolks slowly with mixer on low speed. While mixing, ladle in 6 oz of hot alcohol mixture, slowly to prevent eggs from curdling. Pour egg mixture back into pot and whisk to combine. Add apple mixture to punch, stir and serve warm in your best punch bowl.
Makes approximately 20 5-oz servings; multiply recipe as needed.
Recipe by Justin Cardwell, BCs Kitchen.
Ingredients: 750 ml red wine; 8 oz Diet Coke; ?3 cup brandy; ?3 cup water; 6 to 8 cinnamon sticks; 1 tsp grated nutmeg; 1 cup sugar; palm full of cloves; pinch of black peppercorns; zest of 1 lemon; zest of 1 orange.
Combine all ingredients in a large saucepan. Put on low heat and let simmer for 20 minutes. Strain spices through cheesecloth or chinois. Let cool slightly, and serve warm in a petite wine glass or mug.
Serves 6 to 8. Note: The best wines to use are pinot noirs, sirahs, shiraz and malbecs.
Recipe by Joel Clark, Sanctuaria.
Ingredients: 2 oz buttermilk; 2 oz cognac; oz Marie Brizard Apry; 1 oz hazelnut simple syrup*; oz creme de casis; 1 farm-fresh egg Combine all ingredients in a cocktail shaker and dry shake for 10 seconds. Add ice and hard shake for 20 seconds. Serve in a hearty mug and garnish with grated nutmeg. Serves two. *For the hazelnut syrup: Toast cup of hazelnuts in the oven, then place in a food processor on pulse until fine. Put 1 cup of water and 2 cups of sugar in a sauce pan and bring to a simmer. Remove from heat and stir in hazelnut mixture.
Recipe by Lucas Ramsey and Chris Bork, Blood & Sand.
Photo credit: Photos By Jennifer Silverberg