{"id":1298,"date":"2009-12-17T17:23:06","date_gmt":"2009-12-17T17:23:06","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=1298"},"modified":"2009-12-17T17:23:06","modified_gmt":"2009-12-17T17:23:06","slug":"festive-holiday-sips-from-sip-apps","status":"publish","type":"post","link":"https:\/\/dishingwithkathycasey.com\/?p=1298","title":{"rendered":"Festive Holiday Sips \u2013 From Sip & Apps"},"content":{"rendered":"

If you missed the live show on KOMO AM 1000, you can listen to it again online<\/a><\/span>.<\/em><\/p>\n

With so much to celebrate in the coming days I thought I would focus this week\u2019s topic on some great drinks for Christmas and New Year\u2019s celebrations. Bubbles, sparkling, effervescence, fizz\u2014the mere names for that sensation of tiny dots of carbonation that tickle our noses and our palates bring visions of celebration and cheer and holiday festivities. A great glass of bubbly is always a perfect “little something” for any party or holiday celebration!<\/p>\n

This year lets spruce up the traditional celebratory champagne this year with my recipe for the Douglas Fir Sparkletini<\/strong>. This is absolutely my favorite holiday cocktail. The light essence of Douglas fir infusing the gin evokes a sleigh ride in the woods, and the pouf of Champagne adds a festive effervescence. If you don\u2019t have Douglas Fir available to you, you can purchase a Douglas fir tea to infuse the gin instead.<\/p>\n

And if you\u2019re a bourbon drinker try my recipe for a Dubious Manhattan<\/strong> \u2013 with the extra special little garnish of gold gilded cherries!\u00a0<\/p>\n

Just because someone doesn’t drink does not mean they have to have boring choices. I have a lot of friends who don\u2019t drink, and their biggest complaint is always that there is nothing “special” for them. Sure there’s sparkling mineral water with a splash of cranberry\u2014but they want something hand-crafted, too\u2014like a great cocktail. I have also included my recipe for Rosemary Pom Holiday Sparkle<\/strong> to make ALL partygoers feel extra festive \u2013 kids will love it to!<\/p>\n

\"5-21<\/strong><\/p>\n

Douglas Fir Sparkletini
\n<\/strong>This is absolutely my favorite holiday cocktail. The light essence of Douglas fir infusing the gin evokes a sleigh ride in the woods, and the pouf of Champagne adds a festive effervescence.<\/p>\n

Makes 1 drink<\/p>\n

1 1\/2 ounces Douglas Fir\u2013Infused Gin (recipe follows)
\n3\/4 ounce white cranberry juice
\n3\/4 oz fresh lemon juice + 3\/4 oz simple syrup
\nOR 1 1\/2 oz Dish D\u2019Lish Lemon & Lime Sour Cocktailor<\/a>
\nSplash of brut Champagne or dry sparkling wine<\/p>\n

For garnishing: Tiny sprig of Douglas fir, Fresh or frozen cranberry<\/p>\n

Fill a cocktail shaker with ice. Measure in the infused gin, cranberry and lemon juices, and simple syrup. Cap and shake vigorously. Strain into a martini glass and top with a splash of Champagne. Garnish with a fir sprig and float a cranberry in the drink.<\/p>\n

Douglas Fir\u2013Infused Gin
\n<\/strong>Makes enough for about 16 drinks<\/p>\n

1 (5- to 6-inch) sprig fresh-picked Douglas fir branch, rinsed
\n1 bottle (750 ml) gin<\/p>\n

Put the fir branch into the gin bottle, cap, and let sit 24 hours. (Do not let it infuse for more than 24 hours.) Remove the branch and discard. The infused gin can be stored at room temperature for up to one year.<\/p>\n

Tips: If fresh Douglas fir is not available in your area, then you can substitute a Douglas-fir tea bag. If using the tea, add the contents of the tea bag to the gin, let infuse, and then strain the gin through a very fine strainer. The infused gin also makes a good martini.
\nDouglas Fir tea is available at Dish D\u2019Lish Ballard Caf\u00e9.
\n\u00a9 2009 by Kathy Casey, Recipe from Sips & Apps, Chronicle Books<\/p>\n

Dubious Manhattan
\n<\/strong>The spicy aroma of French Dubonnet Rouge ever so slightly modifies the traditional manhattan. My Gilded cherries add a bit of bling bling!<\/p>\n

Makes 1 drink<\/p>\n

2 ounces bourbon
\n1\/2 ounce Dubonnet Rouge
\n1\/2 ounce sweet red vermouth
\nDash of peach bitters<\/p>\n

For garnishing: Gilded Cherry on a pick or a maraschino cherry<\/p>\n

Fill a cocktail shaker with ice. Measure in the bourbon, Dubonnet, and vermouth. Add the bitters. Cap and shake vigorously. Strain into a martini glass. Spear the cherry on a pick and garnish<\/p>\n

Gilded Cherries
\n<\/strong>2 cups maraschino cherries \u2013 DRAINED WELL and then super dried on paper towels
\n1 container of Gold Luster Dust (3 g) [available at cake decorating stores or on-line]<\/p>\n

Make the cherries in a container that you are going to store the cherries. It is important that the cherries be very well drained. Place the cherries in the container and add the luster dust. Stir gently to coat cherries in gold. Do not over stir – over stirring makes the gold \u201cstirred in\u201d and not coating. Store refrigerated for up to two weeks.
\n\u00a9 2009 Kathy Casey Food Studios\u00ae – Liquid Kitchen \u2122- Adapted from a recipe from Sips & Apps, Chronicle Books<\/p>\n

Rosemary Pom Holiday Sparkle<\/strong><\/p>\n

Fresh rosemary\u2019s herbal essence\u00a0 and tangerine the sweetness of the sparkling cider.
\nMakes 1 drink<\/p>\n

1 sprig fresh rosemary
\n1\/4 of a large tangerine or Satusma or tangerine (1\/2 if very small)
\n1 1\/2 ounces pomegranate juice
\n3 ounces sparkling apple cider
\nGarnish: Fresh rosemary sprig<\/p>\n

Bend the rosemary sprig and drop into a cocktail shaker. Squeeze in the tangerine and drop in. Fill the shaker with ice. Measure in the pomegranate juice. Cap and shake vigorously. Pour into a tall glass. Top with the cider. Stir. Garnish with a rosemary sprig.
\n\u00a9 2009 by Kathy Casey Food Studios\u00ae<\/p>\n","protected":false},"excerpt":{"rendered":"

If you missed the live show on KOMO AM 1000, you can listen to it again online. With so much to celebrate in the coming days I thought I would focus this week\u2019s topic on some great drinks for Christmas and New Year\u2019s celebrations. Bubbles, sparkling, effervescence, fizz\u2014the mere names for that sensation of tiny […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11760],"tags":[11855,818,819,820,11865,821,11857,11859,340],"class_list":["post-1298","post","type-post","status-publish","format-standard","hentry","category-dishing-with-kathy-casey-blog","tag-cocktails","tag-douglas-fir-sparkletini","tag-dubious-manhattan","tag-holiday-cocktails","tag-komo-radio","tag-pom-rosemary-sparkle","tag-recent","tag-recipes","tag-sips-apps"],"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/1298","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1298"}],"version-history":[{"count":0,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/1298\/revisions"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1298"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1298"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1298"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}