Impress Your Guests This Holiday Season Sometimes readers are looking for new ways to serve wine, so for this issue I turned to local cocktail experts Lesley Jacobs Solmonson and David Solmonson whose book, “12-Bottle Bar,” was highlighted in the February/March edition of élite Magazine earlier this year.
Whether or not a person likes sake, we’ve heard sake-based drinks can be pretty tasty! Sake-based cocktails offer a unique flavor, sometimes-milky consistency, and less alcohol. With such decadent, colorful drinks, you may not even need to reach into your kids’ Halloween haul this year!
2 1/2 oz. Nigori sake
1 1/2 oz. cold green tea (do not over brew, or it will get bitter)
3 good size pieces of your favorite fruit (watermelon, pineapple, etc.) or a handful of berries
1/4 oz. simple syrup
Muddle the fruit in a mixing glass, and add the other three ingredients. Shake with ice until well chilled, approximately 20 seconds, then strain the mix into a martini glass. Garnish with the chosen fruit, if desired.
Sherry Cobbler Cocktail
What about a cocktail that is sherry-based? Is there such a thing? Definitely! And if you are at your mom’s house for the holidays, she probably has some to share in her cabinet! Perfect for Thanksgiving, sherry-based cocktails call for a bit of added sugar, satisfying your sweet tooth, and – just maybe! – helping you stay away from that pumpkin pie.
3-4 oz. sherry, preferably Amontillado or Oloroso
1 tablespoon sugar
2-3 orange slices
Muddle sugar and orange slices in a mixing glass. Add sherry and shake with ice until well chilled. Strain into a Collins glass filled with crushed ice. Garnish with orange slice and mint.
White Port & Tonic
What about Port-based cocktails? I like to serve a Port-based cocktail before or after a holiday meal to refresh the palate. People who normally drink Port after a meal are somewhat surprised at how different it tastes when served as a cocktail.
2 oz. White Port
4 oz. Tonic water, such as Fever Tree
Lime or lemon slice
Add Port into a Collins glass; follow with tonic water and a squeeze of citrus. Top with ice.
All recipes are courtesy of the Solmonsons.