spirit-based cocktails tinged with cinnamon and nutmeg, rich nogs and creamy fl ips, to warming sips made with hot chocolate, mulled wine or spiced cider, seasonal drinks are sure to put guests in a festive mood. Here's how to attract patrons with crowd-pleasing, traditional favorites, as well as those that give a nod to current cocktail ingredient trends. For starters, remember that "Nostalgia is the key ingredient
N
ever mind the strings of twinkling lights, elaborately wrapped presents and sleigh bells ringing: Th is season, holiday spirit begins in the glass. From aromatic, brown-
for making a holiday drink," says Lucien Conner, cofounder of Pick & Rocks Cocktails, a cocktail consulting fi rm based in San Diego, Calif. Pick & Rocks provides all the cocktail programs for San Diego catering company Campine. "I fi nd that aromatic ingredients that have a traditional association with the holiday season are key: baking spices, peppermint, chestnuts, evergreen needles," he says.
LIGHTEN UP Th e components traditionally used in holiday tipples verge on
the heavier side, thanks to ingredients such as milk, whipped cream and sweet liqueurs. But Conner sees a trend toward lighter cocktails that can be enjoyed before, after or even during a meal. Instead of eggnog, for instance, Campine's Searsucker
restaurant includes fi zzes on the menu, which Conner sees as a truer fi t for its Southern California market. Th e aromatic Pine Pin Fizz cocktail, which sells for $12, combines gin, lime and Zirbenz Stone Pine liqueur, and is garnished with pine needles. Searsucker's Sugar Pumpkin Collins (also $12) incorporates
the seasonal fruit without the weight or richness typically found in pumpkin-based sips. Vodka is mixed with a sugar pumpkin puree and lemon juice, and then topped with soda. "Th ere is more success with lighter, more refreshing cocktails that remain in theme with the holiday season," says Conner.
www.cheersonline.com
The Douglas Collins, from the Grant Grill in San Diego, is made with gin that's been infused with Douglas fi r needles.
NOVEMBER/DECEMBER 2012 | 23
