Seasonal Cocktails to Survive the Holidays

Presented by Charles Joly
Oct 3rd, 2011:
 Charles Joly presented an interactive session covering fall and winter cocktails with emphasis on holiday entertaining. The focus was on using available ingredients during a slow growing season. Chris Patino of Pernod Ricard provided free home bar kits to the guests, making it possible for everyone to experience cocktail making firsthanda hands-on presentation.

Joly is a proud south-sider, and has worked in the industry in Chicago for 13 years.  He recently took home top honors on the reality show: “On the Rocks”, mixing up a cocktail called the Absolut Tea Time.

Absolut Tea Time
1.5oz Absolut Wild Tea
3/4oz Plymouth Sloe Gin
3/4oz Grapefruit juice
1/4oz lemon juice
1/3oz agave
Egg white
Grated ginger
Tea infusion mist

Here are some of the cocktails that Charles demonstrated:

The Guild Meeting

2 oz   Vanilla Sugar*, muddled with 6 pieces orange peel
16 oz brewed strong chai tea
4 oz    fresh orange juice
2 oz    fresh lemon juice
2 oz    Canton ginger liqueur
2 oz    Drambuie
6 oz    Wild Turkey Whiskey
Prep:  Place vanilla sugar in punch bowl.
Use vegetable peeler to cut six strips of orange peel. Combine peel with sugar and muddle to extract orange oil. Let peels marry with sugar as long as possible (up to 2 hours) to create oleo saccharum. Heat water and brew tea with 3-4 bags or to desired strength. Pour brewed tea over sugar mixture and stir to dissolve.
Add remaining ingredients and stir to combine.
Add generous amount of ice if serving immediately or refrigerate until ready to serve.
Serves 4-6, or two very parched guests.
*Create vanilla sugar by placing a split vanilla bean into a sealed container of sugar for at least 24 hours.

The Sun Also Rises
3-4 oz Mumm Napa sparkling wine
¼ oz   Pernod absinthe
¾ oz   Plymouth Sloe Gin
¾ oz   fresh lemon juice
¼ oz   simple syrup (1:1 ratio, sugar:water)
3 dashes of Peychaud’s bitters
Glass: Champagne flute
Prep: Pour champagne into flute. In a mixing glass, combine absinthe, sloe gin, lemon and simple. Shake with ice and strain slowly into champagne flute. Top with a dash or two of Peychaud’s.
Serves 1
The Sun Also Rises is an original sparkling cocktail created in response to Hemingway’s “Death in the Afternoon” cocktail. Mr. Hemingway was a better drinker (and a much better author) than he was a bartender.

Eve’s Answer
1 ½ oz Corzo Reposado Tequila
½ oz    spiced raisin syrup*
1 oz    rich apple cider
¾ oz   fresh lemon juice
mezcal float- optional, but recommended …highly recommended
Prep: Combine tequila, raisin syrup, cider and lemon juice in mixing glass. Add ice, shake well and strain into rocks glass. Float mezcal over top of cocktail. Dust with cinnamon and garnish with remaining stick. (note: Ceylon cinnamon is preferable; however, cassia (common cinnamon) is just fine in a pinch)
*Raisin Syrup: Heat 24oz white grape juice until warm. Combine with 24oz sugar and stir until dissolved. Steep 5 cinnamon sticks, 6 cloves, 3 star anise and a scrape of nutmeg for 30 minutes. Let cool, strain and refrigerate for use.
Eve’s Answer is an original seasonal adaptation of the timeless margarita. Don’t forget to save some mezcal for later.

Tom & Jerry

1.50 oz   Batter*
1.50 oz   Pierre Ferrand Ambre congac
 .25 oz Appleton Estate Reserve Jamaican rum
5 oz       hot water (or milk for a richer option)
Footed coffee mug or other heat resistant glass
Cinnamon/Nutmeg grated
*Batter:  1 cup sugar, 3 eggs, 1oz Black Strap Rum
½ teaspoon cinnamon, grated
¼ teaspoon allspice, ground
Pinch, cream de tartar
Separate yolks and whites, beat well in separate bowls. Whip spice, sugar, and rum into yolks. Combine all ingredients and beat to batter consistency. Refrigerate until use.
Makes 6-8 servings.
The Tom & Jerry is a long standing holiday classic dating to the 1820’s. This recipe was adapted for the venerable Professor Jerry Thomas and his first edition of “How to Mix Drinks or The Bon Vivant’s Companion”, 1862.
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