You've no doubt read today's story on throwing the perfect holiday cocktail party (if you haven't read it yet, for shame!), but you're scratching your head about a couple of things.
First, the Belle de Jour cocktail from Eastern Standard calls for homemade grenadine, and you have no idea how to make it. Panic no more, here's the recipe:
2 parts pomegranate juice (you can juice your own pomegranates but your kitchen
will look like a crime scene.)
1 part sugar
Bring to a boil then reduce and simmer to thicken slightly. Remove from heat and finish with just a touch (cap
full) of orange blossom water. Let cool and refrigerate. It will keep for several weeks.
If you're a true Martha and you want to know how to make the spun sugar stirrer for the Jacob Marley cocktail from L'Espalier, the recipe is as follows:
1 kg sugar
600 g water
150 g glucose
Boil the sugar, water, and glucose together until it reaches 160 degree on a candy thermometer. Pour the sugar liquid onto a parchment lined baking sheet.
Cool and pull the sugar into the shape of a candy straw.
And.. because it's almost the holiday season and I'm feeling extra charitable, here's another holiday drink recipe from District's Kevin Durgin.
Mistle Toe Martini
1 1/4 oz vodka
3 fresh strawberries
2 oz pineapple juice
1 oz simple syrup
Mint sprig for garnish
In a blender, whip together ingredients. Pour mix into shaker with ice. Strain into martini glass and garnish with mint.