Holiday drinks

[Edward Hamilton]

Though it's no secret that I love ti punches as the first drink of the day, here's a variation on a drink Phil Ward from Death and Co in Manhattan designed which I'll be serving Monday night at a dinner party.
In a collins glass pour the juice from half a lime, sugar cane syrup to taste, 1.5 oz Neisson Blanc, two dashes of bitters and top with Proseco and ice. Garnish with a lime wedge. I'm considering a different garnish, something like a sprig of mistletoe.

After dinner I'll be serving rum old fashions made with La Favorite Vieux and Vya vermouth.

If I'm not cooking at least I can make a few drinks.

[angelsword]

Originally Posted by Edward Hamilton

In a collins glass pour the juice from half a lime, sugar cane syrup to taste, 1.5 oz Neisson Blanc, two dashes of bitters and top with Proseco and ice. Garnish with a lime wedge. I'm considering a different garnish, something like a sprig of mistletoe.

One might be well advised to use European mistletoe rather than American.

[Edward Hamilton]

Originally Posted by angelsword

One might be well advised to use European mistletoe rather than American.

Are you referring to the chemicals which might be leeched from the American mistletoe? Or to the attention you might attract? Actually I've never chewed on either mistletoe so I don't know what effect it might have on me, or others.

[Hank Koestner]

Proseco? I am not familiar with this. Could you help me out? This sounds like a cocktail I would like.

[angelsword]

Originally Posted by Edward Hamilton

Are you referring to the chemicals which might be leeched from the American mistletoe? Or to the attention you might attract? Actually I've never chewed on either mistletoe so I don't know what effect it might have on me, or others.

I have noticed references to toxicity in American mistletoe vs. European mistletoe. Also never chewed on either one. I always thought all were toxic! Then noticed that Euro was medicinal. Are the species that different? Don't know...

[angelsword]

Originally Posted by Hank Koestner

Proseco? I am not familiar with this. Could you help me out? This sounds like a cocktail I would like.

I think that Champagne or Brut might cover it for cocktail purposes.

[Edward Hamilton]

Originally Posted by Hank Koestner

Prosecco? I am not familiar with this. Could you help me out? This sounds like a cocktail I would like.

Prosecco is is a carbonated, slightly sweet wine which lacks the slight bitter taste I generally find in champagne. There are a few brands but I usually buy one made in Italy, Prosecco del Vento.

[Edward Hamilton]

Ruby Prichard's Ol' Fashioned Eggnog: Beat a dozen eggs like a red-headed stepchild until a light yellow. Blend in one and half cups of good, aged, unspiced rum. Let set in a cold place for 12 to 24 hours to marry. Fold a half pint of whipped cream into the mix, and then gently add half a gallon of very soft vanilla ice cream and stir. Serve with an additional dollop of whipped cream with a little nutmeg.

Of course the rum of choice would be Prichard's Fine Rum but other good aged, unspiced rums would work.

North Shore magazine December 2007

[Rum Runner]

If I may..There are many brands of Prosecco..But not too many imported. It only comes from the Veneto region of Italy..And the wine takes it's name from the grape used. Many of the brands carry the Italian DOC..Which is equivalent to the French AOC...Check your label carefully..It can be made starkley dry or anything to cloying sweet..as well as frizzante to spumante..Meaning lightly spritzy to full bubbly... It is made by the "Charmat" Process in which the carbonation is induced by an artificial end. The grape used tends to give a dryish style and the flavour notes tend to be more on the almondy side in the best examples. It makes a wonderful drink on its own and is wonderful as a mixer...In fact, we had some here this Christmas day.

[Rum Runner]

Here is an intersesting link to Mistletoe