I’ve written about the seasonal cocktails many times, so this is basically a round-up with the addition of a few “sketches” for cocktail and stuff that has been tried lately. I hope it is somewhat useful nonetheless.
- Gin&Saffron tonic. This is dead simple and I’m sure I’ve mentioned it before. It demands good quality saffron threads which you might have to purchase at a spice specialist or upscale deli, but then you can stick with the old Schweppes for the tonic. Buy a0,5 liter bottles with a screw off lid. Open the bottle, add 3-4 threads to the tonic, screw the cap back on and leave in the refrigerator for 30 minutes. It will have a lovely colour and a clear taste of saffron.
- Whiskey sour with gingerbread spices. A syrup with gingerbread spices can be added to many drinks (and coffee too), using it for a whiskey sour is almost fail-safe. And the citrus is at its peak this time of year.
- A champagne cocktail with quince brandy. Making quince brandy is simple and in a few weeks it will be a nice addition to champagne cocktails as well as a nice thing to give away.
- All the hot drinks that I wrote about the other day (Glögg, smoking bishop etc.)
- A Boulevardier with cold glögg instead of vermouth. A Boulevardier is a Negroni with bourbon instead of gin i.e. a Negroni for the colder months. During Christmas you can play around with making your own vermouth with plenty of spice or just replace it with cold glögg. It can be a very nice thing to sip on.
- Glögg with champagne. Or champagne with a dash of glögg. Thus is best made with white wine-based glögg but it is very festive. Don’t forget the orange zest.
- Vodka, Cointreau, lashings of lingonberry or cranberry juice and a dash of soda. It is not advance but a vodka and lingonberry spritz has the potential to be very refreshing in that it has a tartness to it, and being liberal with the juice and soda means that it is less alcoholic than a few of the other drinks. Do add several lies of orange and possibly a twig of rosemary.