Cozy libations make toasty toasts at Christmas

Butterscotch Eggnog has undertones of caramel and butterscotch and is delicious made with whiskey or spiced rum.

Butterscotch Eggnog has undertones of caramel and butterscotch and is delicious made with whiskey or spiced rum.

Wednesday, December 11, 2013

Whether it’s a single malt served neat or on the rocks, a signature mixed drink or a steaming vessel of mulling juice and libation, a warming, seasonal beverage is a welcoming gesture for guests coming in from the elements this Christmas season.

For us, the ideal cocktail or party punch strikes the right balance of alcohol and mixer - be it sweet fruit, chocolate, cream or sultry spices - each enhancing and adding depth to the drink. The alcohol flavor should not be so subtle that it sneaks up and knocks you over when you stand up, but nor should it be so strong that it overpowers everything else.

All of these recipes can be easily doubled or quadrupled for a crowd, or cut in half for an intimate gathering of two.

The easiest way to sweeten beverages - alcoholic or not - is with simple syrups. The most basic is made from equal parts white sugar and water. But simple syrup can be made with brown sugar or honey as well. The mixture will keep for months, if not indefinitely, stored in the refrigerator.

Simple Syrup 2 ¼ cups water 2 ¼ cups granulated sugar Combine the water and sugar in a medium saucepan, stirring until well moistened. Bring to a boil over medium-high heat. Stir until sugar is completely dissolved. Remove from heat and cool to room temperature. Will keep, refrigerated, for 3 months.

Makes about 3 cups.

Variations: Brown Simple Syrup: substitute brown sugar for the granulated sugar.

Honey Syrup: Combine 1 cup honey and 1 cup water in a small saucepan and bring to a boil, stirring to dissolve honey, over medium heat. Cool to room temperature.

Recipes adapted from Homemade Liqueurs and Infused Spirits by Andrew Schloss and Winter Cocktails by Maria del Mar Sacasa.

Apricardamom

1 (750 mL) bottle vodka

15 dried apricot halves, finely chopped

20 green cardamom pods, crushed

1 cup simple syrup OR honey syrup

In a 2-quart, sealable container, muddle (smash/crush) the vodka, apricots and cardamom with a muddler or wooden spoon. Stir to moisten everything.

Seal container and place in a cool, dark place for 3 to 5 days, or until the mixture smells strongly of apricot and cardamom. Strain without pressing on solids into a clean jar or bottle. Discard solids. Add the simple syrup and mix well. Seal. Will keep in a cool, dark place for up to 1 year.

Makes about 1 quart.

Serving suggestion: Serve over ice with a sprig of thyme and a splash of ginger ale.

Recipe adapted from Homemade Liqueurs and Infused Spirits by Andrew Schloss

Honeyed Grapefruit

1 (750 mL) bottle vodka

Finely grated zest of 4 grapefruits

1 cup honey

In a 2-quart, sealable container, muddle (smash/ crush) the vodka and grapefruit zest with a muddler or wooden spoon. Stir to moisten everything. Seal container and place in a cool, dark place for 7 days, or until the mixture smells and tastes strongly of grapefruit. Strain without pressing on solids into a clean jar or bottle. Discard solids. Add the honey and mix well. Seal.

Will keep in a cool, dark place for up to 1 year.

Makes about 1 quart.

Serving suggestion: Mix with club soda for a simple cocktail.

Recipe adapted from Homemade Liqueurs and Infused Spirits by Andrew Schloss

A hot beverage is a sure way to warm up a chilly night. And a hot buttered rum is exactly what it sounds like: a hot rum drink topped with butter. This variation is enhanced with vanilla, cinnamon and mace. The flavored butter is equally good slathered on toast, so consider making a double batch.

Hot Vanilla-Spice Buttered Rum

4 tablespoons unsalted butter, at room temperature

Seeds from 1 vanilla bean (reserve pod for another use)

1 ½ tablespoons dark brown sugar

Pinch salt

Pinch ground cinnamon

Pinch ground mace

6 ounces dark rum

3 cups just-boiled water

For the vanilla-spice butter:

In a medium bowl, thoroughly combine the softened butter, vanilla bean seeds, brown sugar, salt, cinnamon and mace.

For the drinks: Stir together the rum and hot water. Place 1 tablespoon vanilla spice butter in the bottom of each of four warmed cups. Pour rum mixture over butter. Serve immediately.

Makes 4 drinks.

Recipe adapted from Winter Cocktails by Maria del Mar Sacasa.

Liquid Gold aka Mulled Pineapple Juice

16 cubes fresh pineapple

1 tablespoon granulated sugar

¼ teaspoon crushed red pepper flakes

¼ teaspoon ground cinnamon

1/8 teaspoon salt

1 tablespoon whole allspice berries

1 tablespoon black peppercorns

1 tablespoon whole cloves

2 cinnamon sticks

4 cups pineapple juice

6 ounces dark rum

2 ounces brandy

1 vanilla bean, split in half, seeds scraped

Honey syrup, to taste

Heat broiler.

Arrange pineapple cubes in a single layer on a foil-lined baking sheet or broiler-safe pan.

In a small bowl, combine sugar, red pepper flakes, ground cinnamon and salt. Sprinkle over pineapple cubes. Toss to coat. Rearrange pineapple cubes into a single layer. Broil 2 to 4 minutes or until pineapple is caramelized. Transfer tray to a cooling rack. When cool enough to handle, skewer pineapple cubes onto 4 skewers; set aside.

In a medium saucepan, combine the allspice, peppercorns, cloves and cinnamon sticks. Stir over medium heat until fragrant, about 2 minutes. Add pineapple juice, rum, brandy and vanilla bean and seeds. Bring to simmer, stirring occasionally.

Reduce heat to low and mull 15 minutes. Strain through a fine-mesh sieve into a bowl, discarding solids. Sweeten to taste with honey syrup. Serve garnished with a caramelized pineapple skewer.

Makes 4 servings.

Recipe adapted from Winter Cocktails by Maria del Mar Sacasa.

Homemade eggnog, if you’ve never had it, is nothing like the thick, cloyingly sweet stuff available in the dairy case at the grocery store. This delicately flavored version contains no spices, but has notes of caramel and butterscotch.

This recipe contains uncooked eggs, which sometimes contain salmonella bacteria, which can cause serious illness.

Butterscotch Eggnog

2 cups heavy cream

2 cups whole milk

½ cup water

1 ½ cups granulated sugar, divided use

8 eggs, separated (see note)

¼ cup packed brown sugar

2 teaspoons vanilla extract

2 cups whiskey OR 2 cups spiced rum OR a combination

Combine the heavy cream and milk in a spouted bowl or measuring cup; set aside.

In a large heavy-bottomed saucepan, combine the water and 1 cup of the granulated sugar over medium-high heat.

Cook, swirling (not stirring) the pan occasionally, until sugar turns dark amber. Reduce heat to medium and carefully add the cream-milk mixture - it will sputter and bubble vigorously - whisking constantly until mixture is smooth and creamy. Remove from heat and set aside.

In a large bowl, whisk together the egg yolks, brown sugar and vanilla until thickened. Whisking constantly, add ½ cup at a time of hot caramel mixture to the egg yolks, whisking until well incorporated. Pour the whiskey or rum into a pitcher or punch bowl, then add the egg yolk mixture, whisking to mix

well; set aside.

In a separate bowl, whip egg whites with an electric mixer on medium speed to soft peaks, about 2 minutes. Gradually add the remaining granulated sugar and continue whipping until firm, glossy peaks form, 1 to 2 minutes more.

Fold the egg whites into the egg yolk mixture. Serve immediately, or cool to room temperature and refrigerate until well chilled.

Makes about 2 quarts.

Note: To reduce the risk of food-borne illness associated with uncooked eggs, we used Safest Choice pasteurized eggs.

We bought them at Kroger on Chenal Parkway in Little Rock.

Recipe adapted from Winter Cocktails by Maria del Mar Sacasa.

This variation on hot chocolate can be made be spiked with orange liqueur or, for a more intense cardamom flavor, with a dose of Apricardamom liqueur.

Persian Warmer

2 tablespoons green cardamom pods, crushed

4 cups milk

2 tablespoons finely grated orange zest

6 ounces white chocolate, finely chopped

Pinch salt

6 ounces orange liqueur such as Grand Marnier or Gran Gala OR Apricardamom liqueur

Place the cardamom pods in a medium saucepan. Stir over medium heat until fragrant, about 2 minutes. Add milk and orange zest and cook just until bubbles begin to form around the edges of the pan. Remove from heat, cover and let steep 15 minutes. Strain mixture through a fine-mesh sieve into a bowl. Discard solids. Return milk to saucepan and bring to a bare simmer. Reduce heat to low. Add the white chocolate and salt. Stir until completely smooth. Remove from heat. Stir in liqueur. Serve immediately.

Recipe adapted from Winter Cocktails by Maria del Mar Sacasa.

Nutella fans will love this adults-only hot chocolate.

Chocolate-Hazelnut Melt

4 cups milk

¼ cup chocolate-hazelnut spread such as Nutella

Pinch salt

6 ounces hazelnut liqueur, such as Frangelico

1 cup heavy cream, chilled

¼ cup confectioners’ sugar

2 teaspoons espresso powder, optional

In a medium saucepan, combine the milk, chocolate hazelnut spread and salt. Cook, stirring until spread melts. Stir in liqueur. Turn off heat, but leave pot on stove.

In a deep bowl, using an electric mixer, beat cream with the confectioners’ sugar and espresso powder until soft peaks form. Ladle milk mixture into warm cups and top with a dollop of whipped cream.

Makes 4 servings.

Recipe adapted from Winter Cocktails by Maria del Mar Sacasa.

Food, Pages 31 on 12/11/2013