Eats + Drinks

Revisiting the Holiday Spirits

Simple recipes for a few of my favorite things, sans my favorite thing

I don’t know about you, but I’ve probably consumed too much alcohol this year. My solution to combatting a hectic work life in the middle of a pandemic often led to many nights of countless libations being created … and consumed.

This holiday season, I’m trying to make conscious choices and stay present in the holiday, not immediately heading to the bar as soon as the party starts. If you’re trying to skip the alcohol this holiday season, whatever your reason, I’ve concocted different styles of beverages to appease at any time of the gathering. If this article doesn’t appeal to you, and you’re fully imbibing this holiday season, I envy you, and I’ve modi ed each recipe to include alcohol as well.

For a Crowd: Chai Tea Sangria

Sangria in December agrees with any Floridian. The richness of the red fruit (usually found from the wine) is perfect for a cocktail hour because it’s a sipping drink that warms you up but keeps it light. Instead of using wine this time around, I supplement chai tea (sweetened with brown sugar) with pomegranate, cranberry, and orange juice. The chai supplies a cinnamon and peppery note to supplement the spiciness the wine would normally provide. Fresh apples, oranges, lemon, and lime are added for some acidic complexity. Finally, it’s topped with sparkling apple cider to cut through the richness and mimic the sweetness of brandy. I used this as the base for sangria at the bar this week and was told to keep it through the season! If you’d like to batch with alcohol, feel free to add wine, brandy, and a splash of gin to complement the chai.

For One: Pomegranate White Cranberry Limoncello La Croix

This is just a combination of some of my favorite beverages. I’m not a brand ambassador, but Limoncello La Croix is one of the most flavorful beverages available, and white cranberry juice is superior to the traditional red (you’ll see). Take some of the leftover pomegranate juice from the sangria and add equal parts juice and La Croix. The vanilla and lemon of the La Croix o set the pomegranate and cranberry, and you won’t be able to tell if it’s a cider or mixed drink. Vodka or gin would be a phenomenal addition.

After Dinner: Butterscotch Coffee

I tried to make eggnog for you, I really did. After researching multiple recipes and still failing miserably, sitting with what looked like pudding, I threw my hands in the air and exclaimed “I’d rather be drinking coffee anyway!” I’m a black coffee drinker, so the addition of dairy usually makes it feel like a dessert or end cap. I made butterscotch creamer by blending brown sugar, butter, and salt with half and half in a sauté pan, cooking low until the cream took on a caramel color, and adding vanilla when removed from heat. Finished with whipped cream and cinnamon, this coffee felt like Werther’s in a glass, so u y and luscious I didn’t care it was sans booze. That said, a shot of whiskey would strengthen the caramel note.

Tarin Scarbrough is the Sommelier at The Attic Door. If you like what she pens, you’ll love what she pours! Be sure to stop by and let her know what you think or drink.

Shared Experience: The Pastry Trio

Photo by Fred Lopez

Good things come in threes. But in the indulgence month of December, we dare to ask, “why not four?”

Story Rheya Tanner

Rosallie Le French Cafe plays a cruel and clever game: They make you wait in line by the display of fresh pastries before they let you order. Normally, I’m able to resist that sugary siren song. But hey, it’s the holidays, when calories famously don’t count; there’s no time like now to treat yourself.

My calorie crime of choice—at first—was the Pastry Trio, a delightful little sampler situated in the glass display case right next to the counter (cruel and clever). The perfectly powdered baby cannoli is cute as a button and gives just enough of that filling to scratch the itch. The fruits in the berry tart make it extra worthy of its name. Each trio comes with a different colored macaron as well, so you can pick the one that calls to you. I chose an orange-y flame-charred one to signify my incoming indigestion from eating so many sweets.

The red velvet cake is not part of the trio; it just looked way too good to leave behind the counter. In for a penny, in for a couple extra pounds, right?

I realized way too late that I may have bought more than I cared to eat. Luckily, I was visiting my mom that day, and she was more than happy to take some of the sweet stuff off my plate to share.

When it comes to desserts, my philosophy is, the more the merrier.