Anatomy of a Dinner Party: a day in the life of a hospitalityaholic

Cinnamon Sparkle browsing by tag


What Are We Drinking For NYE?

Wednesday, December 29th, 2010

Good Morning Darlings!

Eric and I are back and tanned from Mexico (more on that later) and ready to party. Some more partying. I guess we should take a break for at least a couple of days, but there are so many soirees to attend!

If you are hosting, here are some fun cocktail recipes from our friend Kate at Deussen Global Marketing.

At the World Bar (frequented by major league sports stars and UN diplomats), mixologist Jonathan Pogash created the Cherry Pop, which is a beautiful rosy color and redolent of nutmeg:

Mmm, Cherry Pop

Cherry Pop

3 or 4 pitted sour cherries

.5 oz. fresh lime juice

.75 oz. almond syrup (Monin brand preferred)

1.5 oz. Lucid Absinthe

Crémant d’Alsace

Method: In the bottom of a mixing glass, muddle the sour cherries in the lime juice and almond syrup.  Add the Lucid, then fill with ice, and shake very well.  Strain into a chilled flûte.  Top with Crémant d’Alsace.  Garnish with a few swipes of freshly grated nutmeg.

Another spice that says “holiday” is cinnamon; here, it is combined with warming rum and Cognac, while the sparkle keeps things festive rather than too cozy:

Cinnamon Sparkler

Cinnamon Sparkle

.5 oz. cinnamon bark syrup (instructions below:  cinnamon sticks, water, and sugar required)

4 sugar cubes

1 oz. club soda

2 oz. Flor de Caña 7 year rum

1 oz. CAMUS VSOP Cognac

.25 oz. Marie Brizard Peach liqueur

1 oz. lemon juice

1.5 oz. Crémant d’Alsace


  1. Make the cinnamon bark syrup by boiling three cinnamon sticks with one cup of water and one cup of sugar for 15 minutes; strain; refrigerate unused portion
  2. In a mixing glass, dissolve the sugar cubes in the  club soda (this generally involves muddling to help the process)
  3. After the sugar cubes are dissolved, add the spirits and lemon juice one at a time, stirring as added
  4. Add ice once all of the above have been added, continuing to stir until the individual serving of punch is chilled

5. Strain into a punch glass and top with 2 oz. Crémant d’Alsace

Finally, for a beautiful holiday red color, not to mention the health benefits of rosehips, hibiscus, and lemon (all great sources of Vitamin C), a simple but delicious cocktail is the Xanté C; Xanté is the second most leading liqueur in the Netherlands, where they know a thing or two about staying warm and celebrating the holidays!

Xanté C
1.5 oz. Xanté pear liqueur
2 oz. Rosehip & Hibiscus Tea concentrate (suggested brand:  Teekanne Tee)
.5 oz. fresh lemon juice
Splash Crémant d’Alsace

Method:  In a shaker over ice, add first three ingredients. Shake vigorously, then splash with Crémant d’Alsace.  Strain into a chilled martini glass, garnishing with a red rose petal.

Sweet Bubbly Standard

1.7 oz. Russian Standard Vodka

1 tsp honey

Fresh ginger for garnish

Splash Crémant d’Alsace

Method: Shake Russian Standard Vodka and honey gently over ice.  Serve on the rocks. Top with sparkling Cremant D’Alsace. Garnish with a piece of ginger.

That should keep you pretty busy all night. Don’t forget the number of your favorite taxi service or the number of your favorite designated driver. Safety first!

xoxo, Patti

Today blogging to Pink – Get This Party Started