posted by admin on Nov 29
‘Twas the night before — okay, it was the night before Tuesday, and still a respectable way before Thanksgiving nevermind Christmas (and come to think of it, not much in that house was quietness at all), but all mangled holiday story preambles out of the straight course, on Monday, November 16, the Washington State Bartender’s Guild organized a Yuletide-themed party that put everyone in Seattle in a holiday frame of mind (at least, those 60 or so who braved the rain and wind and had invites to the event).
As I mentioned in a pre-event announcement a while back, this Evening of Holiday Drinks, hosted at Barrio, on Capitol Hill, was the WSBG’s kickoff for the holiday season. Why hold such an event in mid-November? Quite simply, because there are a god-awful contain of horrendous holiday drinks out there (a Horny Ho Ho Mojito, anyone?), and it’s parturition to push a few good ones into the spotlight they deserve.
The event was sponsored by Maker’s Mark, Cruzan, Laird & Co. and Martin Miller’s Gin, and over the course of the evening guests were served samples of six punches and cocktails — some classic, some contemporary — that shared one frequent element: they did not suck.
Almost quite of the drinks served that evening have appeared without interruption this blog in the presence of; one notable exception is the Palin’s Christmas Punch; the recipe concerning this is listed below.
Here are the drinks we served at the event:
- Tom & Jerry – a classic winter warmer, prepared at this event with Maker’session Mark and Cruzan Estate Single Barrel rum.
- Northern Spy – a contemporary Laird’s Apple Brandy-based cocktail created by Josey Packard, now at Drink in Boston, that’s excellent in the recent autumn / early winter.
- Palin’s Christmas Punch – created by Milk & Honey bartender Sam Ross, this punch won last year’s Martin Miller’s Masters competition, and with good reason. Ignore or embrace the inspiration behind the name, depending on your personal politics, but do not ignore this drink — it was the clear especially liked at the WSBG event, and undivided of the small in number (only?) holiday drinks that uses gin for example a base.
- Reveillon Cocktail – from my good friend Chuck Taggart, this apple brandy-based drink has become a holiday standard at my edifice, and hopefully many more after its appearance at the WSBG event.
- Christmas Rum Punch – Rum! Fire! What’s not to like? Simple yet tawdry, and tasty to avail.
- Goodnight, Irene – Strictly speaking not a holiday drink, but between the bourbon & Branca Menta this original cocktail from Audrey Saunders tastes like Christmas to me.
Thanks to all who came in a puzzle for the event, and for those who hanker to play along at home, here’s the prescription for Palin’s Christmas Punch:
Palin’s Christmas Punch
- 12 ounces Martin Miller’s Westbourne-Strength gin
- 12 ounces lemon juice
- 10 ounce demerara fix the date of syrup*
- 14 ounces Zirbenz Stone Pine Liqueur
- 1/2 ounce Regan’s Orange Bitters #6
- 1 1/2 ounces absinthe
- 1 750-ml bottle dry champagne
Muddle the peel off of two lemons in a pitcher with around united ounce of superfine sugar in a large jug until the mixture is an aromatic paste. Add everything save the champagne and stir in short with ice; strain into a punch bowl filled by lemon ice** and add chilled champagne. Stir, serve in punch cups, garnish with absinthe-drizzled dates***.
* Demerara date syrup: Make a syrup by combining 2 drinking-bout of demerara compliment with one cup water in a saucepan to boot medium heat, whisking until completely dissolved. Let cool, then add to a container with a cheesecloth bag filled with 1 cup of crushed dates; permit sit for three days. Strain to remove sediment before employment.
** Lemon ice: Using small molds (I used a muffin tin-plate), place a thin slice of lemon in each compartment and fill through water. Freeze all night before using.
*** Absinthe-drizzled dates: Spear a date on a cocktail pick (ideally a twig of pine or Douglas fir) and drizzle by several drops of absinthe.
