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  • Great Holiday Drinks

  • Every host likes to think that he or she has a special holiday drink for their guests. Something that "wows" them and is different than anything they've had before. Sweet Potato Pie, a concoction of a purée of the earthy tubers, rum and a dab of half-and-half and the Hot Blonde, a riff on the classic cold-weather warmer, the ...
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  • Every host likes to think that he or she has a special holiday drink for their guests. Something that "wows" them and is different than anything they've had before. Sweet Potato Pie, a concoction of a purée of the earthy tubers, rum and a dab of half-and-half and the Hot Blonde, a riff on the classic cold-weather warmer, the hot toddy, gives every host the ability to make those entertaining dreams come true. They may require a little more effort but isn't that what the holidays are all about?
    HOT BLONDE
    1 serving
    Chamomile flowers can be hard to find, but most health-food stores stock them, as do some Whole Foods Markets. If you can't find them, you can substitute verbena.
    Ingredients
    For the chamomile-infused gin
    1/4 ounce (4 tablespoons) chamomile flowers
    1 liter gin, such as Plymouth
    For the drink
    1 teaspoon honey
    6 ounces boiling water
    1 1/2 ounces chamomile-infused gin
    1 tablespoon freshly squeezed lemon juice
    Lemon wedge, for garnish
    Directions
    For the chamomile-infused gin: Place the flowers in the gin. Cover and let it sit in a cool place for five days. Remove and discard the flowers using a fine-mesh strainer. Store in the original bottle or in a jar with a tight-fitting lid.
    For the drink: Combine the honey and water in a mug, stirring until the honey has dissolved. Add the gin and lemon juice, stirring to combine. Serve with a lemon wedge.
    SWEET POTATO PIE COCKTAIL
    1 serving
    The recipe for the sweet potato reduction makes more than is needed; store in an airtight container and refrigerate for up to four days.
    Ingredients
    For the sweet potato reduction
    1 medium sweet potato (about 12 ounces),
    peeled and cut into 1 1/2-inch pieces
    2 1/2 cups water
    1/2 cup sugar
    1/2 teaspoon freshly grated nutmeg
    1/2 teaspoon ground cinnamon
    For the drink
    Ice
    2 ounces gold rum, such as Mount Gay
    1 ounce (2 tablespoons) sweet potato reduction
    1/2 ounce half-and-half
    Directions
    For the sweet potato reduction: Place the potato pieces in a medium saucepan and add 1 1/2 cups water, or just enough to cover. Bring to a boil over high heat, then reduce the heat to medium and cook for 12 to 15 minutes or until the pieces are tender and can be pierced easily with a fork.
    Transfer the potato pieces and their cooking liquid to a blender or food processor (do not fill to the top; be careful with hot contents). Purée for about 30 seconds or until smooth. Return the purée to the saucepan and add the sugar and spices. Add the remaining 1 cup of water and cook over medium to medium-low heat, so that the mixture barely bubbles at the center, for 20 to 25 minutes or until it has thickened to an applesauce-like consistency. (You should have 2 to 2 1/4 cups total.) Cool to room temperature before using.
    For the drink: Fill a cocktail shaker with a handful of ice. Add the rum, sweet potato reduction and half-and-half. Shake for 10 to 15 seconds, until well chilled. Strain into a martini glass.
    Recipes adapted from Tiffany Short, of PS 7's in Washington.
    Content © Copyright 2008, Los Angeles Times-Washington Post News Service, all rights reserved
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