Long before I ever called myself The Martini Diva I was adding booze to my tea. One of my favorite combinations was Grand Marnier in Good Earth's spiced orange tea. I was also fond of flavored vodkas and rums with flavored teas, both iced and hot.
International Tea Day is December 15th, Iced Tea Day is June 10th, British National Tea Day and National Tea Day are both April 21st, National Hot Tea Day is January 12th and January is National Hot Tea Month.
Lately it seems like gingerbread is surpassing pumpkin for the latest trending holiday flavor profile. I don't have a problem with that because I love gingerbread, and have created many Gingerbread Cocktails for past Christmas seasons.
I also love Coffee Cocktails and often pour a little of my Homemade Gingerbread Liqueur* into my evening cup of coffee for a quick coffee gingerbread tipple. Why I neglected to make an "official" coffee and gingerbread cocktail until now eludes me, but this drink recipe should solve that issue once and for all.
2 Oz. Gingerbread Liqueur
(Recipe for Homemade Gingerbread Liqueur.)
1/2 Oz. Coffee Liqueur
(I used my favorite, Branca's Caffè Borghetti)
2 Oz. Coffee
2 Oz. Half &Half
Garnish: Gingerbread Cookie
Tools: Cocktail Shaker
Glass: Mini Milk Bottle or Rocks Glass
Chill glass in the freezer.
Shake the ingredients with ice in a cocktail shaker until chilled then strain into the chilled glass.
Garnish and serve.
National Gingerbread Latte Day it is December 15th.
PLEASE DRINK RESPONSIBLY
In ancient Greece ambrosia was considered the food of the Gods, and nectar was the drink of the Gods. Today Ambrosia is a fruit salad made up of mixed fruits, particularly orange slices, cocktail cherries (ugh!) and pineapple with whipped cream and/or cream cheese, coconut, marshmallows and sometimes nuts.
It's a Southern culinary favorite that originated around the mid 1800's, around the time fruits like coconut and pineapple, previously considered exotic, became more readily available in the U.S. The earliest print reference to Ambrosia is from an 1867 cookbook by Maria Massey Barringer called Dixie Cookery: or How I Managed My Table for Twelve Years.
There is an Ambrosia cocktail floating around that employs cognac, Calvados and lemon juice, but I'm going for the classic taste of that fluffy, sweet fruit salad so well loved by America. Primarily because that is what most of us associate with ambrosia.
It never hurts to appeal to the masses, right?
A Cocktail Fit for the Gods
2 Oz. Dark Rum
1 Oz. Luxardo Maraschino Liqueur
3 Oz. Fresh Orange Juice
3 Oz. Fresh Pineapple Juice
2 Tablespoons Coconut Cream
1-1/2 Oz. Whipping Cream
Splash of Homemade Grenadine
Cup of Ice
Garnish: Mini Marshmallows, Coconut Flakes, Luxardo Cherry
Tools: Cocktail Shaker, Hawthorn Strainer, Bar Spoon
Rub some of the coconut cream on the rim and dip in coconut flakes then chill the glass in the freezer.
Add all the ingredients except the Grenadine to your cocktail shaker and shake until well chilled. Fill the glass with ice then pour the Grenadine in and gently strain the cocktail over the back of a bar spoon on top, garnish and serve.
National Ambrosia Day is December 12th.
PLEASE DRINK RESPONSIBLY
Every 5th of December the entire cocktail world celebrates the end of Prohibition and the 21st Amendment to the Constitution which repealed the 18th Amendment and the Volstead Act.