It’s beginning to look a lot like Christmas … Drinks.

November 28th, 2007 by Colonel Tiki

Ho, Ho Ho! The Snowball is showing up everywhere you go!

Trader Tiki stopped by a few weeks ago and we plowed our way through 2 Christmas bowl drinks, so the Christmas Cocktail Project continues:

English Bishop

English Bishop

2 oranges
Whole Cloves
2 Ceylon Cinnamon Sticks
Brown Sugar
375ml Coruba or other Dark rum
32 oz Unfiltered Apple Juice Nutmeg

P1000106Pierce Oranges with toothpick and insert cloves. Wet oranges and roll in brown sugar to coat. Place oranges in baking dish and roast in a 350° oven until they brown slightly. In a saucepan, add cinnamon sticks (broken) to dark rum and warm. Remove oranges, cut into wedges and add to heat-safe ceramic bowl (large enough for 1 gallon of liquid). Add ½ cup Brown sugar and muddle together with oranges. When Rum begins to vaporize, add rum and cinnamon to orange-sugar mixture. Take the bowl to a fire-safe location and set on fire. At your discretion, put out the fire by pouring in the apple cider. Serve warm in footed glass mugs, dust top with fresh grated nutmeg.

Blair spurred me to make this recipe. I cobbled it together from Jerry Thomas’s book and other online sources. The Smell of this one was amazing: The quick-made Pomanders roasting in the oven produced a gorgeous scent that filled the whole house with Christmas. Setting it on fire was a blast as well.

Feuerzangebowle

Feuerzangenbowle

1 Orange
1 Lemon
1 Bottle Red Table Wine
10 Whole Cloves
10 Allspice Berries
5 Cardamom Pods
2 Ceylon Cinnamon Sticks
375ml Coruba or other Dark Rum
1 Sugar Hat (Zukerhut)

FeuerzangebowleUsing a Channel knife, zest/carve orange and lime into Crockpot on low. Cut Orange and Lemon in wedges and add to pot. Add wine and spices. Let this mixture mull for at least 30 minutes. Before serving, warm rum in saucepan. place tongs on bowl and set sugar hat on tongs. Soak sugar hat with warmed rum and set alight. With a long-handled metal ladle (in a fire-safe location), pour remaining rum over burning sugar to melt into bowl. When the rum and sugar have been added to the bowl, put out the fire and stir. Serve warm in glass footed mugs.

Feuerzangebowle will feature prominently around our annual Christmas Party, which is themed on the peculiar Germanic Christmas icon “Der Krampus.” It’s called “Gruss vom Krampus” and this is the fourth annual celebration. If you’re in the Portland area the weekend of December 7-9th, drop me a line and I’ll shoot you an evite.

-=C

Xmas Drink #1: The Snowball

October 2nd, 2007 by Colonel Tiki

The Snowball is a highball of Advocaat and lemon-lime soda, sometimes with a splash of lemon and/or lime juice.

Snowball

1½ oz. Advocaat
3 oz. Lemon-Lime soda
Splash Lemon and/or Lime juice

Add cubed ice to a highball or double rocks glass. Add Advocaat, citrus, and top with lemon-lime soda. Stir carefully to mix. Garnish with lemon wheel.

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I need to get some Advocaat, which is made from egg yolks, brandy, and vanilla. Heather used to call it “egg nog liqueur,” which isn’t that far from the truth. I’m guessing it will be a dandy base for any number of creamy Christmas bevvies. I’m guessing Ginger snaps, Egg Nog variations, nutty drinks, &c. There is a Mexican cousin of Advocaat that goes by the name of Rompope.

Making Spirits Bright

October 1st, 2007 by Colonel Tiki

Last year for Christmas, I made a new drink named “The Pomander,” whose scents I associate with Yuletide. This year, Blair and I decided to construct a selection of Christmas cocktails to provide to our thirsty friends.

To this aim, I’ve plan to:

  • Brainstorm flavours and scents reminiscent of Yule, Christmas, Winter &c.
  • Collect and document Seasonal cocktails for testing and analysis
  • Stick it all here in TD&IF.

So while it may be quite early for Xmas, I’m starting early so we can have some amazing tipples to tease your taste buds.

And don’t worry, Hallowe’en lovers – I’ve drinks in store for you as well. I’ve just published my first one for the Autumn: My version of the Apple Bang!