Sunday, December 18, 2005

Christmas Cheer &
Licentious Libations

A few years ago some of my friends got together and contributed a selection of cocktails, egg nogs, punches and other festive drinks for the holidays. I thought I'd go back into the web page we had then and put a few on my blog.

I have a friend in Baltimore whose father makes this eggnog every year for his neighborhood. She calls it:

On Your Azz Eggnog:

One gallon of eggnog ice cream
One gallon of eggnog
Half a pint of Bacardi light rum (one cup)
Two cups Seagram's 7 Whiskey
Nutmeg to taste
Melt the ice cream and eggnog together. Once melted, stir in the whiskey, rum and nutmeg. Keep refrigerated.

Another friend gives thematic parties throughout the year: Valentine's, Bobby Darin's Birthday (don't ask), End of Fiscal Year, and Christmas. This champagne punch is always a feature of the Christmas and Valentine's parties, and it's one of his creations. He's very good at coming up with theme drinks. Do you remember that party scene in Breakfast at Tiffany's? That's one of his parties. The last one I attended, I was cornered by a Swedish male model (don't ask) and blowing feathers out of my mouth (don't ask). He also invented a cocktail for the Brini Maxwell show, named after it's star, which was sent in with other cocktail ideas. A nice bread and butter thank you note from Brini was received for his efforts.

Champagne Punch

Take a litre bottle of good quality ginger ale (like Schwepps), and put into a bowl where you can freeze it to act as your ice block. Add the following to your punch bowl over the block of frozen ginger ale:

1 bottle champagne
1 litre bottle ginger ale
1 litre bottle club soda
8 ounces brandy (E&J or VSOP is recommended)
4 ounces Maraschino liqueur
2 ounces Chartreuse (yellor or green, you may also subst
itute Strega)
2 ounces Benedictine liqueur

My friend Drew submitted this brew:

Druid's Brew for the Winter Solstice

For Spice Syrup:
2 cinnamon sticks
5 whole clov
3 table
spoons finely chopped peeled ginger root
1/3 cup water
1/3 cup sugar
In a small saucepan, bring syrup ingredients together to boil, stirring until the sugar is dissolved a
nd simmer, covered, for about five minutes. Cool. Syrup may be made one week in advance and chilled, covered.

In a punch bowl combine:
Chilled 25.4 ounce bottle sparkling cider (about 3 1/4 cups)
Chilled 1 quart bottle cranberry juice
Chilled 1 litre bottle club soda

1 cup dark rum, if desired
Spice syrup (strained through sieve)

Stir punch and add ice blocks

My contribution was a martini:

Chocolate Raspberry Martini

3 ounces vanilla vodka
1 ounce Godiva White Chocolate Liqueur
1 ounce Godiva Dark Chocolate Liqueur
1/4 ounce Bailey's Irish Cream

1 1/2 ounces Chambourd raspberry liqueur

Shake over ice and strain into a chilled martini glass lined with Hershey's chocolate syrup on the rim, and garnished with raspberries

Every Christmas my friend Lee joins her family in Manhattan, and despite the fact that none of them are Hispanic, they still make this Puerto Rican drink called Coquito, which is like an eggnog:


2 cans cream of coconut
1 can condensed milk

1 can evaporated milk
4 egg yolks
1/2 cup cognac
1 teaspoon vanilla extract
1 quart white rum
1 tablespoon ground cinnamon
1 teaspoon freshly grated nutmeg

Blend the egg yolks with the condensed milks

Gradually add in and blend the remaining ingredients, refrigerate
and serve very cold, without ice in small cups.

Frozen Mojito Slushes

For every four slushes, you will need:
1 pint lime sorbet, or 1 larg
e can limeade from the frozen juice section
8 shots of light rum
1/2 cup mint leaves
1 tray ice cubes In a blender
Combine the sorbet or limeade with the rum, mint leaves and ice. Pulse, then blend on high until lime mint slush is smooth. Pour drinks into C
ollins glasses using a long handled spoon.

And lastly, for the New Year,

Champagne Darling Freezes

4 scoops lemon sorbet
2 ounces chilled vodka or Limoncello (Italian lemon liqueur)
2 ounces Champagne or sparkling wine
springs of mint
Blend lemon sorbet on low speed and pour in vodka or lemon liqueur in a slow stream. Add the champagne and pour into four chilled champagne flutes, garnished with a sprig of mint.

Hic, Hic, Hic? What happened to Ho, Ho, Ho?


Blogger Asian Mistress said...

All of those look amazing. I want to drink them all.

When does Cube come out with a Cocktail book? :)

8:36 AM  
Blogger NotCarrie said...

Mmmm anything with champagne gets a 10 in my book!

12:01 PM  
Blogger Megarita said...

Dear god you are like my dealer now!

12:40 PM  
Blogger Spencer said...

Holy crap - I'm going to be on my ass this weekend - thanks for the recipes

11:44 PM  
Anonymous Anonymous said...

Dear Cube: I cut and pasted the cocktail recipes, reformatted and copied them for my office-mates. They were delighted (and later, I assume, de-"lit"). Thank you for sharing these with all of us.


9:28 AM  

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