This is my annual ode to cocktails over the holidays! I am featuring 12 different days (or more) of cocktails that you can make up to your taste. There will be assorted brands and all kinds of interesting alcoholic beverages and maybe one to two days of non-alcoholic recipes for you to try. I have been writing the ” 12 Drinks of Christmas” feature since early 2000’s when I created it for Lucire.com. Now I feature it every year and I love including unusual recipes and interesting spirits!
Sparkling Apple Punch
Created by Kristina Magro, Fulton Market Kitchen
Ingredients:
1L Patrón Silver (33.8 oz)
11.25 oz Lemon Juice
16.5 oz Smoked Honey Syrup*
22.5 oz Grapefruit Juice
Bitterman’s Hell Fire Bitters (to taste)
1 bottle Sparkling Wine
Method:
Combine all ingredients except sparkling wine in a punch bowl with two cups of ice and stir to combine and chill.
Top with sparkling wine and apple slices for garnish.
Add large chunks of punch ice to the bowl to keep it cold while minimizing dilution.
Serves 8-10
*Smoked Honey Syrup
Following tea maker’s instructions, make 8 oz of lapsang tea, steeping until a prominent flavor has developed.
While the tea is still hot, stir in two cups of honey until dissolved.
Refrigerate the syrup until cool.
PISCINE (Courtesy of Fig and Olive Newport Beach)
3 quartered organic strawberries
5 oz. Moët & Chandon Imperial champagne (the only varietal of champagne that can be served
over ice)
A wine glass
A few cubes of ice
Fill the glass midway with ice, add fresh cut strawberries and pour 5 oz. of Moët & Chandon Imperial on top. Give a little stir and it’s ready.
The cocktail is the signature for FIG and Olive, Newport Beach, CA.
Stevie Wilson,
LA-Story.com
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These are very inventive recipes. I like the idea of the smoked honey syrup…this could be good in lots of drinks. Cheers!! Good ideas
That’s a smart way of lokinog at the world.