Thanksgiving to Mardi Gras
Beverages can make holidays special
THE LADY WHO LUNCHES
The holiday season is fast approaching; ‘tis time to plan great ways for making spirits bright!
From December through February, Thanksgiving through Mardi Gras, there are a multitude of reasons to celebrate. Whether you are warding off the chill of a wintry day or toasting a room full of guests, sometimes the simplest drink recipes can make the moment even more special.
For me, the first crisp note in the fall air makes me crave Hot Apple Cider. It’s no secret that I love a warm cup of tea, cocoa or coffee any time of the year, but the spices in Hot Apple Cider seem to speak of rustling, turning leaves drifting red and golden from the trees. The basic recipe is really very easy. A simple apple juice warmed in a pot or crock with cinnamon, nutmeg, possibly orange slices, and if you choose, a liberal dose of spiced rum. Like so many of our favorites, there are variations for most everyone’s taste.
Are you familiar with the Christmas song “Here We Come a Wassailing” where carolers go house to house singing and wishing the household good health? The word “wassail” is from “waes heil,” an old English toast meaning to “be whole.” A traditional beverage for Samhain, Christmas and Twelfth Night celebrations, wassail is rich with roasted fruit, hard apple cider, brandy, allspice berries and eggs. While there are many simpler versions, both Alton Brown/ Food Network and Nourished Kitchen offer excellent traditional wassail recipes.
I’ve also read that our penchant for “toasting” stems from the wassail tradition of serving it with large chunks of dense bread floating in the punch. As part of the Samhain “summer’s end” harvest festival, these chunks may have originally been taken out and placed at the base of the apple trees in thanks for the harvest, changing generations later to raising as a “toast” to the good health of guests. This brings me around to champagne.
New Year’s and Valentine’s Day aside, as far as I am concerned, bubbly concoctions always make the perfect celebratory drink. I say bubbly, because there are many effervescent wines to choose from other than champagne from its aptly named region of France. While I am exceedingly fond of Veuve Cliquot and Perrier Jouet champagnes, Cava, a sparkling wine from Spain produced in the same fashion, is quite delightful. Sparkling wines produced in California and slightly less effervescent Italian Prossecos are also perfect for punch or cocktails.
Let the champagne shine through in a classic cocktail with a hint of bitters or liqueur, and twist of citrus zest. Or, use bubbly to add a refreshing tonguetingling touch to punch bowl recipes.
For those that don’t imbibe alcohol, true ginger ale or sparkling grape juice will make a very pleasing substitute.
While out on Line Avenue, if you find yourself wanting to toast with friends, the Vintage Wine Bar & Grill has a lovely Vintage Champagne that includes a dash of Absolut Citron, lemon and Chambord. Vintage also has a selection of coffee drinks to warm an evening. Consider the Guapo with Bailey’s, Kahlua and butterscotch, or just have them add a generous dollop of brandy.
For Noble Savage’s special Spanish Coffee, the bartenders light the Cointreau on fire with a special technique and gently turn the glass as the flames lick out over the sugar toasting it. Then they top the glass with more Cointreau, coffee and real whipped cream. Half of the heartwarming thrill is watching the bartender light it aflame in making. Sip this while enjoying nightly entertainment, like smooth, hot jazz tunes of Dirty Red’s Music Jam on Thursday nights, and you’ll forget all about the winter winds howling outside.
Katy Larsen, owner of the amazing art market on Lake Street, Agora Borealis, highly recommends martinis made with peppermint ice cream and your choice of liquor. I couldn’t find peppermint in the freezer section yet, so my version used Homemade Vanilla, crushed peppermints and Crème de Cacoa. She’s right, yummy like a milkshake. Garnished with a candy cane, it’s dressed to party.
Though I love the sinfully rich creaminess of egg nog, I’ve never made it myself. Honestly, I hesitate to mention, but Pennsylvania Dutch Egg Nog preblended with rum and brandy poured straight from the bottle is my guilty winter indulgence.
Last, but not least, there’s Mardi Gras and the anticipation of cinnamon king cake-flavored martinis and cocktails. Among best are seasonal egg nog and king cake frappes and lattes, spiked upon request, Marcus Mitchell creates at Bon Temps Coffee & Wine Bar. Located under the Texas Street Bridge, this warm, inviting atmosphere is often accented with events featuring art, spoken word, comedy and music.
Cinnamon, apple, crisp champagne or a warm cup of tea, whether you are sipping for solace or celebration, I wish you a happy holiday season. Enjoy!
Lynn Laird is a writer, fine artist and self-professed bon vivant living in Bossier. With her “Flair for Cooking” blog, she seeks out interesting ingredients and techniques to help make everyday meals just a touch more fabulous. She can reached at flairforcooking@gmail.com.
