So I am guessing that many of you may be somewhat the worse for wear after drinking and eating too much on Christmas Day! It is almost inevitable, I’m afraid!  Here is part two of my journey through some delicious cocktails. Hopefully, they  will raise your spirits, both literally and metaphorically…. You might even consider making them as hair of the dog recipes!

Bellini

I am kicking off with one of the most delicious alcoholic accompaniments to breakfast in  bed, the truly scrumptious Bellini. The creation of Giuseppe Cipriani of Harry’s Bar in Venice in 1934. Because of the gentle pink colour of the drink, which reminded Cipriani of the attire of a saint in a painting by the Venetian artist, Bellini, Cipriani named his creation for the 15th century artist.

2 ripe peaches, peeled, stoned, or the equivalent tinned in natural juice

chilled prosecco/champagne

Blend peaches to smooth puree. Refrigerate. Spoon half mixture into chilled champagne glass. Top up with Prosecco/champagne, stirring as you pour. Ideally, you should have one third peach to two thirds bubble. Unlike the other recipes, this should be enough to serve 2!

Berry Julep

A berry version of the more common mint julep. The julep originated in the southern United States, possibly during the 18th century. The name is derived from the Persian word, ‘golab’ meaning rose water. The better-known mint julep has been marketed aggressively by Churchill Downs in connection with the Kentucky Derby since 1938. It is rumoured that 120,000 of them are consumed during the 2-day Derby/Oaks meeting.

2 pts mixed berries – blueberries, strawberries, loganberries, raspberries

0.5 fl oz cognac

1 fl oz Cointreau/Triple Sec

0.5 cup of sugar

Stir together all ingredients in a bowl and allow to stand for 2 hours at least. Stir occasionally. Blend. Strain. Refrigerate. Garnish with berries/currants Consume!

Northern Spy

Created by Josey Packard, the female bartender at Alembic in San Francisco. Made from applejack (which is New Jersey’s local spirit), apple cider and apricot brandy, it is fruity and cheerful  and provides a guaranteed lift to the spirits! Applejack is America’s version of apple brandy, so you could use Calvados instead. Apple cider was originally North America’s major drink, in the absence of suitable drinking water because of poor sanitation. Jacking was the name given to freeze distillation. The cider was left out throughout the winter and the ice knocked off it regularly. The remaining liquid became far more concentrated and the alcohol content increased commensurately. From 10% to 30-40%. In New Jersey, applejack is commonly known as Jersey Lightning.

Ingredients:

2 oz applejack

1 oz apple cider

0.5 oz fresh lemon juice

quarter to half oz of apricot brandy

cinnamon sugar

Rub a lemon wedge around the rim of a cocktail glass, dip in cinnamon sugar, shake to remove excess, and refrigerate.

Pour ingredients  into a cocktail shaker, add ice and shake well for 10 seconds.

You can make this drink more extravagant by topping your glass with an ounce of chilled dry champagne.

Whisky Sour

The first mention of this cocktail was in a newspaper in Wisconsin in 1870. It is probably the most famous of the ‘sour’ cocktails. The addition of an egg white turns this drink into a Boston Sour. Another variant is the Ward 8, which adds orange juice and grenadine. The use of different whiskies will radically change its taste. It is most commonly made with Bourbon.

Ingredients:

1.5 oz whisky

1.5 oz lemon juice

.75 sugar syrup

Pour all ingredients into a cocktail shaker with ice cubes. Shake well. Strain and serve.

Sidecar

The exact origins of this delicious beverage are unclear but it is thought to have been invented in Paris or London at the end of World War I and its name was derived from the motorcycle sidecar that transported the American army captain who drank it to the bar it was invented in. There are English and French schools. The English cite two parts brandy to one of the other two wet ingredients, the French cite equal parts of alcohol. This recipe hovers between the two!

Ingredients

1.5 oz Cognac/Armagnac/Bourbon

1 oz Cointreau/Triple Sec/Grand Marnier

0.5 oz lemon juice

sugar to taste

lemon twist to garnish

Rim a glass with sugar. Chill.

Add all ingredients to a cocktail shaker with ice cubes. Strain. Garnish. Enjoy!

Corn Oil

I had intended to highlight ten different cocktails over two days. I am adding this extra cocktail today in homage to the invention of women, and to my native Jamaica. It is rumoured that the drink is known as corn oil or corn an’ oil, because the women on all the Caribbean islands used to leave it in their kitchens by the stove, looking innocuous, much like overused cooking oil. However, it packs a fantastic punch! Falernum is a sweet syrup flavoured with ginger and/or cloves, lime, vanilla and sometimes allspice. It was named for the Roman wine, falernian.

Ingredients:

2 shots golden rum

0.5 shot Falernum

dash of Angostura Bitters (optional)

Stir all ingredients with ice, strain and serve in highball glass. Garnish with slice of lime.

….and now folks, go enjoy your cocktail-making! And have a terrific festive season and a fabulous, fun-filled, swizzle-sticked New Year!