A Spicy Holidaze Cocktail

      
     This festive cocktail epitomizes the smells & delights of the holidays

On WineKnows’ recent trip to England to explore the country’s international award-winning sparkling wine industry, we also visited a gin distillery in the Cotswolds.  It was here that I was introduced to spiced gin.  Like a pumpkin pie that has just been removed from a holiday oven, this gin exudes pungent nutmeg, fresh ginger, just-grated cinnamon sticks, and decadent clove oil (all, of course, with the requisite backdrop of juniper notes).

I can’t take credit for this stunning holiday cocktail as it comes from a book I found in the distillery’s giftshop, Gin Tonica by David Smith.  Fortunately, one does not have to go to England to find the spiced gin as it is imported into the USA (call the importer, Palm Bay, at 561.893.9998 to find the store nearest you), or purchase it online.  Also available online is the Cranberry Tonic…it’s pricey but, come on….. it’s the holidaze!

Holidaze Gin & Tonic  (makes 4 cocktails)

• 7 oz Darnley’s Spiced Gin
• 2.5 C Double Dutch Cranberry Tonic

Decorate with fresh rosemary sprigs, fresh cranberries, and thinly sliced fresh ginger.

A few English tips for making any great gin and tonic:

1. Use a chilled glass (or quickly chill it by adding a full glass of ice & stirring for 15 seconds with a spoon...be sure to pour out any liquid from the melted ice).  
2. When adding the tonic pour slowly as this helps the tonic to keep its fizz.
3. Let the drink rest for 30 seconds to allow flavors to integrate with one another.

Have a spicy and very merry holiday season!

A Unique Thanksgiving Cocktail

How about a little something different other than a glass of wine to begin your festive Thanksgiving celebration?   I have a great option.  This recipe combines two of my favorite cocktails:  Aperol Spritz and a Pimms Cup.  I’m assuming you’ll have a crowd for your holiday dinner, so I’ve made the recipe for 8 persons and adjusted the process to make it easy-peasy.

Ingredients:

10 paper thin slices of cucumber (sliced on a madeline, or other such instrument)

Hand full of fresh mint leaves

¼ Cup Pimms No. 1

½ Cup Aperol

1 cup Apricot Liqueur

½ Cup fresh squeezed lemon juice

½ Cup simple syrup

½ Cup Tonic Water

Directions:

Muddle the cucumber and mint.  Add all the ingredients and ice, then stir.  Strain out into martini glasses.  Optional:  top with a mint leaf or thin circle of cucumber.

Happy Thanksgiving!