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RECIPES
Drinks to make for the holiday season
C
hristians celebrate Christmas. Jews celebrate Hanukkah. Kwanza is a Swahili word that means “first fruits” and has been celebrated for just 44 years, while Hanukkah has been around for more than 2,000 years, as has Christmas. Regardless, all of the holidays are for celebrating. Food, drinks, merriment abound, though things look a bit different for 2020, due to the coronavirus pandemic. Here are a few suggestions to mix up for family and friends – or perhaps just for yourself.
Hanukkah: Bourbon & Blood Orange Martini
Kwanza: Stinger – Country Club Style
Ingredients
Ingredients
1.5 ounces bourbon ½ cup blood orange juice 8 fresh mint leaves, plus a sprig of mint for garnish, if desired
1 jigger of brandy 1 pony white Crème de Menthe
*How to temper chocolate Finely chop the chocolate. In general, 1-1/2 to 2 pounds is an ideal size to work with. It is more difficult to control the temperature with smaller or larger amounts. Place 2/3 of the chocolate in a double boiler over simmering water. If you don’t have one, put a metal bowl atop a pan of water. In either case, be sure the water does not touch the bottom of the metal above it. Place a candy thermometer into the chocolate. The temperature should not exceed 120°F for dark chocolate or 105°F for milk and white chocolate. Stir frequently with a spatula. When the chocolate is fully melted, remove bowl from heat and wipe condensation from the bottom and sides. Put a lid on the bottom pan so the water remains simmering. Stir in the remaining chocolate a bit at a time, allowing it to thoroughly melt before adding more. Let the chocolate cool to 82°F. If it is warmer, keep stirring it until the temperature lowers. If it is cooler, begin reheating (see next step). When the chocolate is 82°F, place it over simmering water. For dark chocolate, heat to 88°F to 91°F. For milk chocolate and white chocolate, heat to 85°F to 87°F. Remove bowl from heat. Spread a small spoonful of the chocolate on a piece of wax paper. If it dries quickly with a glossy finish and no streaks, it is in temper. If it is dull with streaks, you need to re-temper it, beginning with How To Temper Chocolate Step 2. Immediately proceed to Preparation Step 4 and add the inclusions. Tempered chocolate must be used before it cools and sets. Otherwise, you need to re-temper it.
Preparation Mix together the three ingredients in a shaker. Pour over ice in a short glass, and garnish with a spring of mint. Makes one drink.
Preparation Pour into a large mixing glass or shaker and fill with ice chunks. Shake well. Strain into a cocktail glass and serve. From The Ideal Bartender, 1917
Christmas: Hot Buttered Rum Ingredients 1 pound butter 1 pound brown sugar 1 pound confectioners’ sugar 1 quart vanilla ice cream, softened 1 T ground cinnamon ! teas. ground nutmeg From All Recipes.com
Preparation Step 1 - Melt butter in a large pot over medium heat. Blend in brown sugar and confectioners’ sugar. Remove from heat, and whisk in the ice cream, cinnamon, and nutmeg. Pour mixture into a plastic container, seal, and freeze. Step 2 - In a coffee mug, measure 1 tablespoon Hot Buttered Rum Batter and 1 ounce of rum, then fill cup with boiling water. Stir, and sprinkle top of drink with nutmeg. 11
