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Food & Entertaining

Holiday Drinks

Author: Chef Julie Wood
Issue: December, 2007, Page 220
HOT BUTTERED RUM

1 stick unsalted butter, softened
2 cups dark brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
Pinch of ground allspice
Pinch of kosher salt
1 cup vanilla ice cream (Haagen-Dazs is recommended)
Dark rum, 3 ounces per mug
Boiling water


1. Put all ingredients except rum and water into food processor and blend until mixture is creamy. Run a rubber spatula around the inside of food processor to make sure everything is blended, then pulse a few times.
2. To make individual drinks, pour 8 ounces boiling water into a coffee mug. Add 2 generous tablespoons of butter mixture to water. Stir with small wire whisk until batter dissolves.
3. Add rum, stir and serve immediately.
Note: Butter mixture makes 18 servings. Leftover mixture can be stored in the freezer up to 6 months in an airtight container.

CHAMPAGNE WITH CHAMBORD
Serves 1

1/4 part Chambord
3/4 part champagne


1. Pour Chambord in a champagne flute and top with champagne.







Photo by Werner Segarra
 
LEMON DROP MARTINI
Serves 1

Lemon wedge, for moistening rim
Superfine sugar, for coating rim (also called castor sugar)
Ice cubes
11/2 ounces vodka
1/2 ounce Cointreau
1 teaspoon superfine sugar
3/4 ounce freshly squeezed lemon juice
Twisted peel of lemon, for garnish


1. Moisten rim of martini glass with lemon wedge. Press rim into sugar.
2. Mix vodka, Cointreau, sugar and lemon juice in a cocktail shaker half-filled with ice cubes. Shake well, about 40 times.
3. Pour strained martini into glass and garnish with twisted lemon peel.

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