Cheers continued

“Last year we did a holiday punch that is real similar to a Sangria,” he says, with pineapples, oranges, cherries, and brandy—preferably Cognac—marinated overnight and served over ice in a red wine glass with a splash of Champagne. A garnish of cherries and a slice of orange gives it a festive look as well. Can we call it SantaGria?

Sygnecki also likes the single-serving cocktail mixes that come without alcohol, such as those made by Stirrings, from the same folks who produce Nantucket Nectars. “Their spiced apple, for example, can be heated with brandy and spices or served cold mixed with vodka,” she says. The Sugar Plum Martini isn’t a bad choice, either. “They are also great virgin cocktails because they’re already mixed.”

For special effects, particularly if you are entertaining by candlelight, it’s hard to beat a flaming cocktail. If done with proper caution, it can bring down the house without burning down the house. The trick is to slightly warm the spirit being used before flaming it.

One such classic particularly suited to the holidays is the Blue Blazer—a generous portion of Irish or Scotch whiskey, honey, lemon peel, and a little boiling water prepared with two large mugs. The heated whiskey goes in last, and it can be transferred back and forth between two mugs while ablaze, then served in cocktail glasses once the flame dies out. What could be more dramatic for a tree-trimming party?

If there is another commonality between Christmas cocktails and other alcoholic drinks, it’s the use of certain ingredients that seem to say holidays and cold weather: cherries, apples, cider, pomegranate, spices (sweet or baking spices particularly, less so the savories), creams, rums, and sweet syrups or rock candies.

One of my favorite cocktails is the Manhattan, which, with its burnished red colors and the maraschino cherries, served straight up, makes a wonderful toasting cocktail on New Year’s Eve.

But this year, I’m going back to my dad’s hot toddy served decades ago back in the hollow—but with my own twist: equal portions of American rye whiskey and dry French apple cider served hot over a teaspoon of rock candy.
Cheers looking at you!