Christmas Bonus

Here is a little bonus on top of the 12 Drinks of Christmas.  These two festive cocktails are a perfect way to tempt your taste buds and bridge the food and beverage binge between Christmas and New Year’s.  These two drinks provide something for everyone, a refreshing vodka treat in the Poire Victoire and a bourbon based beauty in the Jeff One.

Both drinks are recent creations from a couple of Paris' better Bar Anglais.  The Poire Victoire from the Hemingway Bar in 2008 and the Jeff One from the Cambon Bar in 2002.  As with the other delightful creations from Colin Field, these both posses the depth of character and flavor of drinks from centuries past.

First the Poire Victoire, this is an elegantly simple drink with such amazing flavor, it quickly became the favorite at a recent Christmas Eve party.  Start with two and a half ounces Grey Goose Poire in a cocktail shaker, add two ounces of apple juice and half an ounce of fresh squeezed lime juice.  Fill with ice, shake and serve in a cocktail glass.  When your guest asks what it is, summon your inner Frenchman and let Poire Victoire roll off you tongue like it’s your first language.

Second the Jeff One.  Construct this one in an old fashioned glass, start by cutting the ends off of a mandarin orange, slice down one side of the peel and carefully remove the peel in one piece, place it in the glass, place the orange inside it and muddle.  Fill the glass with ice, add one teaspoon of superfine sugar, two ounces of bourbon (Maker’s Mark is always a good choice), and fill the glass with ginger ale (about three ounces).  Stir well to dissolve the sugar and serve to your Old-Fashioned appreciating friends.  This is a nice refreshing alternative to mix into your repertoire, that will help you survive even the preachiest of christian Santas.

Poire Victoire

2 ½ oz grey goose poire

2 oz apple juice

½ oz lime juice.

Add all ingredients to ice filled shaker, shake and serve in a cocktail glass.

Jeff One

2 oz bourbon

3 oz ginger ale

1 tsp superfine sugar

1 mandarin orange

Cut ends off the orange and discard.  Remove peel from orange and place in an old fashioned glass, place orange in the center of the peel and muddle.  Fill glass with ice, add sugar, bourbon, ginger ale, and stir until the sugar is dissolved.

Robertino

Today’s delight comes, once again, from the Bar Hemingway.  It is sure to please all members of the fairer sex that you may be entertaining, as well as any gentlemen who stop by.  The Robertino has just the right amount of sweetness to it, the balance impeccably perfected at the esteemed establishment of its birth.

Once again there is not a depth of history involved , it was created in 2005 by one of the bartenders at the Ritz for a regular who frequently brings models, actresses and rock stars into the bar. It is obviously influenced by the Cosmopolitan, but the flavor seems more balanced and enjoyable.

To me this is a drink meant to share with someone, so this will make enough for two.  Start by placing a sprig of fresh mint in a shaker, add two ounces of Grey Goose vodka, and muddle slightly.  Add one ounce of fresh squeezed mandarin orange juice and an ounce of Cointreau.  Lastly add six ounces of cranberry juice.  Fill the shaker with ice and mix.  Pour the contents into two ice filled old fashioned glasses, garnish with a sprig of fresh mint.  Serve while Labelle's Lady Marmalade plays suggestively in the background.

Robertino

2 oz vodka

1 oz mandarin orange juice

1 oz cointreau

6 oz cranberry juice

2 springs of mint

Add vodka and a sprig of mint to a shaker, muddle.  Add orange juice, Cointreau  and cranberry juice.  Fill with ice and shake.  Serve in an ice filled old fashioned glass with a sprig of mint.  Serves two.

Serendipiti

I had the good fortune of spending some time with bartender Colin Field at the Bar Hemingway at the Ritz in Paris recently. We discussed many topics ranging from cocktails to shotguns, mostly cocktails. This is a calvados and champagne based concoction of his creation and is a great way to start a cold winter’s eve.

While this is a recent creation it comes from one of the all time classic cocktail birthing grounds and it has all the characteristics of a good cocktail.  It was created in 1994 by Colin at the Bar Hemingway.  Based on the name I am guessing it was somewhat of an accidental discovery, but that is purely conjecture on my part so let's move on to the best part.

There is just something about Calvados that calls out to be consumed in the late fall and winter, this is a perfectly balanced blend of flavors that will dance across your tongue. In deference to Colin’s unimpeachable credentials (and an already perfect cocktail) I am leaving the proportions just as he wrote it.  Begin with an old fashioned glass, add one and a quarter ounces of calvados, a teaspoon of sugar, and two sprigs of fresh mint, muddle.  Fill with ice and add one and three quarter ounces of apple juice, stir, and top with champagne (about three ounces).

Serendpiti

1 ¼ oz calvados

1 ¾ oz apple juice

1 tsp sugar

2 springs of fresh mint

champagne

Place the first four ingredients in an ice filled old fashioned glass and stir. Fill with champagne.