Bubbly is predictable. Why not ring in 2006 with something totally unpredictable, like a Snowslide or a Mistletoe Mist.
Whether you’re hosting a big bash or just relaxing with a few close friends or relatives, the selections here are designed to add sparkle and cheer to the festivities.
Several are culled from a handful of recently released drink books, with plenty of trendy concoctions.
In “Some Like It Hot,” by Holly Burrows and Katie Walter (Chronicle Books; $14.95), as the subtitle notes, you’ll find “50 Drinks to Warm Your Spirits.” Serve a crowd a warm Snowslide made with Kahlua, Baileys, vodka and milk or cozy up with a delicious sipping Mulled Apple Cider, Winter White Sangria, Cranberry Cornucopia, Mistletoe Mist or nonalcoholic drinks such as Hot Chocolate or Pumpkin Potion No. 9.
If the world of cocktails fascinates you, pick up a copy of “Cocktails Shaken and Stirred,” by Douglas Ankrah (Kyle Books; $21.95), or “Cocktails,” by Alessandra Redies (Barron’s; $12.99)
Ankrah, a drink and bar consultant, is the owner of two London bars, LAB and Townhouse – and has been mixing, muddling and shaking up hip drinks for the last 15 years. Among his more than 100 imaginative creations are the Chelsea Rose, the Rich Dogg, a Pomegranate Martini, a Madagascar Sour, a Raspberry Martini and Orange Breeze, along with several drinks from his bars.
Ankrah’s aim is “to demystify the whole process of mixing cocktails,” have fun and make the best drinks possible.
“Experiment, especially once you have mastered the basics.” But taste and doctor up immediately if necessary with a drop or two of sugar syrup, lemon juice, bitters, etc., he advises. Sprinkled in at the back of the book are some bar-food nibbles like Rare Blackened Beef With Pesto and Baked New Potatoes With Caviar & Cream Cheese. The gorgeous color photography makes the drinks and food look tantalizing.
Redies also offers more than 100 drinks ranging from classics and bartenders’ favorites to low- and nonalcoholic. Included are aperitifs, cocktails, after-dinner drinks and more. Recipes are categorized according to the basic alcohol ingredient – be it gin, rum, whiskey, vodka. Color photos are splashed throughout the pages along with a few snack recipes.
Another fun book released last year is “Party Drinks, 50 Classic Cocktails and Lively Libations,” by A.J. Rathbun. It has lots of lively and beautiful offerings, including the Rebecca, a beauty with vodka, Chambord, champagne and frozen raspberries.
And just in case you need some “wow” tidbits for nibbling with your drinks, you’ll find tempting tapas, sushi, mezze, antipasti and finger foods galore in “Small Bites,” by Jennifer Joyce (DK Publishing; $20).
Now lift your glasses for a toast to the new year! ——
THE REBECCA
Add some ice cubes to your favorite cocktail shaker. Then, with care, add vodka and Chambord. Shake well.
Place 4 or 5 frozen raspberries into each of 4 martini glasses.
Strain vodka and Chambord into glasses over raspberries. Top off each drink with 2 ounces champagne. Pour slowly so champagne just rests on top of the vodka/Chambord mix. Serve, drink and enjoy.
Makes 4 servings.
NOTE: This recipe is for a 5- to 6-ounce martini glass, but it can be adjusted accordingly if you have differently sized glasses.
Just be sure to keep the ratio to 2 parts vodka to 1 part Chambord to 2 parts champagne.
(From “Party Drinks! 50 Classic Cocktails and Lively Libations,” by A.J. Rathburn.)
SNOWSLIDES
A Mudslide over ice is a hit in the summer, but its warmer relative, the Snowslide, is also irresistibly delicious. You’ll want to keep this creamy cocktail flowing all winter long.
Combine Kahlua, Irish Cream, vodka and milk in a small saucepan over medium or medium-high heat until steaming but not simmering.
Remove from heat and pour into 4 Irish coffee glasses. Top with a few small dollops of whipped cream, allowing it to melt a bit to create a flat surface. Place a snowflake stencil cut from of a piece of heavy cardboard (larger than the rim of the mug) atop the mug and sift cocoa over the stencil. Remove the stencil to reveal the design and serve immediately. Makes 4 servings.
(From “Some Like it Hot: 50 Drinks to Warm Your Spirits,” by Holly Burrows and Katie Walter.) SNOWFLAKE 1 1/2 ounces vanilla-flavored vodka 1 ounce white chocolate liqueur (Godiva) 1/2 ounce half-and-half 1/2 ounce simple syrup
Combine all ingredients in a shaker with ice, shake well, then strain into a martini glass. Garnish with a maraschino cherry.
Makes 1 serving.
DIVER’S WORLD
1/3 ounce freshly squeezed lemon juice
Put lemon juice and Curacao Bleu syrup into a shaker with two ice cubes. Cap shaker and shake about 15 seconds. Pour the mixture through a bar strainer into an 8-ounce-tall glass. Add ginger ale and bitter lemon, top off with tonic water, and stir. Put currants and lime slices into glass and serve. Makes 1 serving.
(From “Cocktails,” by Alessandra Redies.) MADAGASCAR SOUR 3 ounces (1 3/4 jiggers) Bacardi 8-year-old rum 4 teaspoons vanilla sugar 3 tablespoons lime juice 1 ounce (1/2 jigger) Xanath vanilla liqueur 2 martini glasses, preferably frozen Lime wheels for garnish
Shake rum, vanilla sugar, lime juice and liqueur together in a cocktail shaker (with a little ice, if desired), then fine-strain into glasses. Garnish with a lime wheel. Makes 2 servings.
(From “Cocktails Shaken and Stirred,” by Douglas Ankrah.)
EGGNOG WITH NUTMEG AND CINNAMON
Using a nutmeg grater or the smallest rasps on a handheld grater-shredder, grate nutmeg until you have about 1 teaspoon. In a spice grinder or coffee grinder reserved for spices, grind cinnamon stick. Set aside.
In a large saucepan, whisk together egg yolks, 2 cups milk and 1 cup sugar. Place over low heat and simmer, stirring often, until slightly thickened, 8 to 10 minutes. Remove from heat, stir in remaining 2 cups milk, and let cool.
In a bowl, using a handheld mixer or whisk, whip cream with remaining 1/4 cup sugar and vanilla until soft peaks form. Set aside.
Strain cooled milk mixture through a fine-mesh sieve and pour into a serving pitcher or small punch bowl. Stir in brandy. Serve eggnog in cups or glasses, topped with a dollop of whipped cream and a sprinkle each of nutmeg and cinnamon.
(From “Williams-Sonoma Christmas Entertaining,” recipes and text by Georgeanne Brennan.)
STEAMING SPIKED CIDER
Pour cider into a large nonreactive saucepan, turn heat to medium and let cider warm about 5 minutes.
Add remaining ingredients except garnish. Bring heat to just below boiling and let simmer 15 minutes. You want it piping warm, but not so hot that it burns a guest’s mouth.
Ladle into large heatproof mugs, adding a cinnamon stick or two to each mug, and an apple slice, if desired.
VIRGIN VARIATION: It’s easy enough to make a saucepan of Nonalcoholic Steaming Cider to cater to kids and nondrinking guests. Just leave out the rum and schnapps and add an extra 4 cups cider and 1 ounce cinnamon extract (available in most grocery stores).
(From “Party Drinks! 50 Classic Cocktails and Lively Libations,” by A.J. Rathburn.) MISTLETOE MIST 1 teaspoon sugar 8 fresh mint leaves Splash of tonic water 1/2 cup cranberry juice 1 ounce gin Sugared cranberries on a skewer for garnish
Gently crush sugar, mint and tonic water in an Irish coffee glass, using a muddler or the back of a wooden spoon. Combine cranberry juice and gin in a small saucepan and heat over medium heat until steaming but not simmering. Add cranberry juice mixture to mint mixture and stir. Strain into a fresh Irish coffee glass, discard mint and serve garnished with sugared cranberry skewer.
Makes 1 serving.
(From “Some Like it Hot: 50 Drinks to Warm Your Spirits,” by Holly Burrows and Katie Walter.)
MILLIONAIRE
A classic cocktail that merits a revival, it can be served straight up in a martini glass or on the rocks in an old-fashioned glass.
Shake Jack Daniels, grenadine, sugar syrup, lemon juice and ice cubes together in a cocktail shaker, then fine-strain into 2 glasses (serve straight up in a martini glass or on the rocks in an old-fashioned glass). Garnish with a lemon wheel. Makes 2 servings.
(From “Cocktails Shaken and Stirred,” by Douglas Ankrah.) CHOCOLATE EGGNOG MARTINI 1 ounce Dutch chocolate vodka 1 ounce chocolate liqueur 2 ounces prepared eggnog
Pour all ingredients into a cocktail shaker. Add crushed ice and strain into a 4-ounce martini glass. Garnish with a Hershey’s chocolate kiss (unwrapped) and a red maraschino cherry. Makes 1 serving.
CLASSIC IRISH COFFEE
In a stemmed glass mug, combine whiskey, brown sugar and coffee.
Stir thoroughly and top off with a layer of heavy whipping cream, poured gently over the back of a spoon. Or top with whipped cream.
Makes 1 serving.
CO-CO-MO Hot chocolate 1 1/2 ounces coconut rum Whipped cream
Fill a mug with hot chocolate, add coconut rum and top with whipped cream. Makes 1 serving.
SLEIGH RIDE SURPRISE
Mix all ingredients in a martini shaker with ice and strain into a martini glass. Makes 1 serving.
MISLETOETINI
Mix vodka and champagne in a martini shaker with ice and strain into a martini glass. Makes 1 serving.
BLACK APPLE MARTINI
Mix all ingredients in a martini shaker with ice and strain into a martini glass. Makes 1 serving.
RASPBERRITINI
Muddle or mash raspberries in bottom of a shaker. Add vodka, cranberry and lemon juice and shake vigorously. Strain into a chilled martini glass and top with champagne. Makes 1 serving.
(From Bruce Yung, beverage director, davidburke & donatella, New York.)
