Prince Frederick, MD – Holiday parties will no doubt be the highlight of your life over the 12 Days of Christmas. There will be plenty to toast as many look back fondly—or, perhaps, with some melancholy feelings—on 2016. There will be spirits served and perhaps instead of “the usual,” it’s time to try something different. Those surveyed for this story submitted some fairly creative concoctions. Bottoms up!
Margarita on the rocks – Two-and-a-half shots of tequila, preferably Patron Silver, two shots of margarita mix and about one cup of ice. Put in shaker and pour in salted rim glass and, if you like, add a slice of lime.
Irish coffee – One cup of coffee, one to one-and-a-half shots of Irish whiskey (depends on how strong you like it, one-half teaspoons of sugar and whip cream on top. Our expert mixologist reports that it a great cold night’s drink.
Cosmopolitan – Two shots—maybe three—of vodka, either Kettle One or Grey Goose—and a splash of cranberry juice (a splash means just that a splash not a shot). The drink will be very light pink, almost clear. If it is red you used way too much cranberry juice. Shake in shaker with ice and serve straight up with no ice in your glass.
Raspberry Fizz – One tablespoon framboise (eau de vie), one teaspoon Campari, one cup Prosecco or other sparkling wine, chilled, two sugar cubes and fresh raspberries (optional). For each drink, add one-and-a-half teaspoons of the framboise and a half-teaspoon of the Campari to a champagne flute. Slowly pour in one-half cup of the Prosecco; and stir gently. Add a sugar cube .If desired, garnish with a wooden skewer threaded with raspberries. Makes two servings.
Prosecco-Peach Punch – A 16-ounce package frozen unsweetened peach slices, a quarter cup of sugar, two-and-a-half cups orange juice, two tablespoons lemon or lime juice, one 1 750-milliliter bottle of Prosecco or other sparkling wine or four cups unsweetened pineapple juice, chilled, cubed or crushed ice and Grenadine syrup (optional). Thaw peaches at room temperature but do not drain. Place peaches and their juice in a blender or food processor. Add sugar. Cover and blend or process until smooth. Transfer pureed peaches to a 2-quart pitcher. Stir in orange juice and lemon juice. If desired, cover and chill for up to 24 hours. Before serving, slowly pour Proseccointo peach mixture; stir gently. Serve in glasses over ice. If desired, drizzle with a little grenadine syrup. Makes 12 servings. Instead of peaches, substitute frozen sliced strawberries for a lovely variation.
Rye- whiskey switchels – Makes 16 cocktails. One-half cup apple-cider vinegar, preferably unfiltered, one-half cup sorghum syrup (available at natural food stores), one tablespoon finely grated peeled fresh ginger (from a 2-inch piece) and 24 ounces rye whiskey. Stir together vinegar, sorghum syrup, ginger, and two cups water in a nonreactive container. Cover and refrigerate at least four hours and up to one day. Strain; return to container and refrigerate, covered, up to one week. For each drink, fill a cocktail shaker with ice. Pour in one-and-a-half ounces each vinegar mixture and whiskey. Shake well. Strain into a chilled coupe glass and serve.
Contact Marty Madden at marty.madden@thebaynet.com