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Monday, January 4, 2016

On celebrations & cocktails...

     A new year always brings a good cause for celebration.  New plans, new dreams and new experiences abound.  It is given that elaborate drinks abound, and as 2016 beckons, I invite you to try these two cocktails to start it on the right footing.

French New Year cocktail

     This is THE drink to serve on New Year’s Eve, every year.

     Ingredients:
  • 2 oz. Brenne French Single Malt whisky
  • ½ oz. agave nectar or simple syrup
  • ¾ oz. lime juice
  • 3 dashes celery bitters
     Preparation:

            Shake all ingredients with ice and strain into a chilled coupe glass.  Float with ½ tsp. of sorrel.  No other garnish is necessary.  Sip at the stroke of midnight and enjoy!




Gin Punch à la Fuller

     I came upon this recipe on that most excellent blog, written by fellow history lover Deana Sidney, Lost Past Remembered.  I particularly like to use Hendrick's gin, which is distilled with cucumber, giving this cocktail a particularly earthy, wintry flavor. The secret lies in preparing it the day before.  This allows the aromas to marinate and become wholesome.  You can also store it in the fridge, on a covered glass jar, and sip at pleasure.  The longer it sits, the better it becomes.  It is very 19th century, so for a classic Christmas full of traditional carols and as a preamble to a big, luxurious meal, try this one.  

Ingredients:

o   2 cups sour cherry juice
o   A few drops of almond extract
o   4 cups Hendrick’s gin 
o   1 drop fir essence (Aftelier’s is particularly enticing)
o   Sugar to taste

Preparation:

       Pour all ingredients into a crystal bowl and stir.  Taste for sweetness.  Pour onto glasses full of crushed ice.  Serve with a sprig of rosemary as a stirrer.




HAPPY NEW YEAR!!

2 comments:

  1. So glad you like the gin punch. I am crazy about cherry juice and cherry with fir is amazing.. Must try that gin!!

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  2. It's lovely and I always make at this time of the year. Do try it with Hendrick's. Also, the rosemary sprig rounds up the aromatics quite lovely.

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