From today through New Year’s Day, there’s going to be a lot of celebrating going on.
The weekend between Christmas and New Year’s is prime time for get-togethers, and New Year’s Eve is one of the biggest party nights on the calendar.
It’s always good to have a few new drinks to try out for toasting, or even just warming up by the fire to relax after all of the torn wrapping paper is thrown out and the cookie crumbs swept away.
In her new book, Winter Cocktails ($22.95, hardcover, Quirk Books), author Maria Del Mar Sacasa mixes hot mulled pineapple juice with brandy and rum in a drink called Liquid Gold that is garnished with chunks of broiled pineapple. It’s the perfect cold-weather toddy, making use of pineapples, which are in season now.
Here’s the recipe, along with several others that will make you say “cheers.”
LIQUID GOLD
For the pineapple garnish:
12 or more cubes fresh pineapple
1 tbsp. granulated sugar
¼ tsp. Aleppo pepper (see note)
¼ tsp. ground cinnamon
⅛ tsp. salt
For the mulled pineapple juice:
1 tbsp. whole allspice berries
1 tbsp. black peppercorns
1 tbsp. whole cloves
2 cinnamon sticks
4 cups pineapple juice
6 oz. dark rum
2 oz. brandy
1 vanilla bean pod, split in half lengthwise, seeds scraped out
For the pineapple garnish: Adjust an oven rack to the middle position and preheat broiler. Line a baking sheet with foil and arrange pineapple cubes in a single layer. Combine sugar, Aleppo pepper, ground cinnamon and salt in a small bowl. Sprinkle pineapple cubes with sugar mixture and toss to coat evenly. Rearrange pineapple in a single layer and broil until caramelized, 2 to 4 minutes. Transfer tray to cooling rack. When cool enough to handle, skewer at least three pineapple cubes onto each of four short skewers or sturdy toothpicks.
For the mulled pineapple juice: Place allspice, peppercorns, cloves and cinnamon sticks in a medium saucepan. Stir over medium heat until fragrant, about 2 minutes. Add pineapple juice, rum, brandy, and vanilla bean and seeds and bring to a simmer over medium heat, stirring occasionally. Reduce heat to lowest setting and simmer for 15 minutes.
Strain mixture through a fine-mesh sieve into a bowl and discard solids. To serve, place one pineapple skewer in each of four heat-proof cups. Ladle juice into cups.
Makes four servings.
Editor’s note: Aleppo is a type of crushed red pepper native to Syria. It is available in specialty markets. If not available, substitute cayenne pepper.
— Winter Cocktails, Maria Del Mar Sacasa
CRANBERRY SAUCE
1½ oz. vodka
½ oz. cranberry liqueur
1 oz. cranberry juice
½ oz. fresh lime juice
Wedge of lime, for garnish
Combine the ingredients in a shaker with ice and shake. Strain into a chilled cocktail glass. Slit the lime and place it on the rim of the glass.
Makes one serving.
— Cocktails by Flavor, Salvatore Calabrese
AFFOGATO SPECIALE
1 scoop vanilla ice cream or gelato
2 oz. amaretto
1 (2-oz.) shot espresso
6 oz. chocolate stout
Place ice cream in a tall glass. Pour liqueur, espresso and stout over top. Serve with a spoon.
Makes one serving.
— Winter Cocktails, Maria Del Mar Sacasa
ROSEMARY CHAMPAGNE FIZZ
For the rosemary simple syrup:
½ cup sugar
1 small bunch fresh rosemary, plus 4 sprigs for garnish
For the Champagne fizz:
3 oz. gin
3 oz. fresh squeezed ruby red grapefruit juice
Champagne or prosecco
For the rosemary simple syrup: Add the sugar, ½ cup water and the rosemary to a small saucepan and bring to a boil, stirring until the sugar is dissolved. Remove from the heat and let cool.
For the champagne fizz: Combine 1 tablespoon of rosemary simple syrup (more if you like it sweeter), the gin and grapefruit juice and stir. Pour into two cocktail glasses. Top each with champagne and garnish with a sprig of rosemary.
Makes two drinks.
Lisa Abraham can be reached at 330-996-3737 or at labraham@thebeaconjournal.com. Find me on Facebook, follow me on Twitter @akronfoodie or visit my blog at www.ohio.com/blogs/lisa.