Most everyone who knows me is probably wondering how in the world I can make a recommendation on a great holiday cocktail. I’m not much of a drinker and when I do have a drink I am happy enough with a nice glass of prosecco or a french red wine. I rarely have a mixed drink.
My husband, on the other hand, is quite the mixologist. He makes the perfect margarita and a delightful cucumber basil martini. He knows his way around a cocktail menu too so when he was working on a new drink a few years ago, I knew it would be a good one. And it is!
We served this last year when we hosted several couples for a fancy-ish New Year’s Eve dinner. Technically, I think this drink was intended to be a great summer cocktail, inspired by the flavors of an Orange Julius and a Creamsicle, but Mark thinks it’s a great winter drink, because of the flavor notes that give nod to all of the seasonal citrus around, as well as the popular rum cakes that sit on many holiday buffets.
2 ounces Pierre Ferrand Dry Curaçao Ancienne Méthod
½ ounce Cruzan Single Barrel Rum
½ ounce lemon juice
½ teaspoon vanilla syrup
½ teaspoon sugar cane syrup
1 dash orange bitters
½ ounce heavy cream
Freshly grated nutmeg
Add all liquid ingredients to a cocktail shaker, adding cream last. Shake with ice. Strain into a glass over crushed ice. Garnish with nutmeg.
A few notes:
- It’s important to have good crushed ice.
- Vanilla Syrup: Easily store bought (usually in the coffee aisle) but also can be made from scratch. Split a quarter of a vanilla bean pod open and let it sit in 6 ounces of simple syrup (two parts sugar to one part warm water; mix until dissolved) for about 20 minutes. Remove vanilla pod before use.
- Cane syrup: To make your own, take two parts cane sugar and one part warm water and mix until dissolved.
*Inspired by an original recipe printed in the Wall Street Journal