I think for the next couple of weeks, we’ll take a bit of a departure from our usual aesthetic and relive a couple our more whimsical holiday jocularities. After that, I promise, we’ll get serious-for at least a while.
So our first stop on Santa’s barhopping express (I guess when you drive a flying reindeer powered sleigh, DUI’s aren’t such a concern–though don’t let Blitzen hit the sauce; he gets mean) is a festive tipple dreamed up by King Cocktail, Dale Degroff, for Crown Royal. B first spotted it in his book The Essential Cocktail because it had Domaine de Canton, a ginger liqueur that she really likes.
A quick glance at both the ingredients and methodology reveals that this is a riff, albeit substantial, on the classic old fashioned cocktail. It also is on the same page in his book. I had actually meant to put a link to my post on the Old Fashioned when I realized, I hadn’t done one, so that might be a good place to get back to being serious. So what is this riff?
Superfine sugar (aka bar sugar)
2 Orange slices
1 Maraschino Cherry
1 tsp. orange Marmalade
1/4 oz. Domaine de Canton
2 oz. Crown Royal Canadian Whisky
2 dashes Angostura bitters
Flamed orange peel
Mix equal parts cinnamon and sugar (a couple of teaspoons each will do it unless you are serving this one up for a party). Prepare rocks glasses by moistening the rim with one of the orange slices and rimming the glass with the cinnamon/sugar mix and let dry while you are mixing the rest of the drink. In a mixing glass muddle the other orange slice, cherry, Domaine de Canton and marmalade. Add the whiskey, bitters and ice. Shake well and strain into the prepared rocks glass. Garnish with the orange peel.
It’s probably not the most serious of drinks, but when you’re feeling that yuletide glow, it’s a festive and tasty way to inject a bit of merriment. It’s also light enough that even the less serious drinking guest at your party can enjoy it.