I trust everyone had a lovely Thanksgiving? Nick and I drove down to the coziest neck of the woods in Shelton, WA, 99 steps up from the fingers of Puget Sound - at least when that final step isn't below the tide. This year I was tasked with the aperitif and lemon pie (yes, there is room for many traditional Thanksgiving pies in my family!).
I have a great recipe for lemon curd, which is all anyone every notices in a lemon pie. Throw on a layer of sour cream, and top with heavy cream whipped with a big spoonful of lemon curd and about an ounce of Licor 43. For the record, I go tart crust, but if pie crust is your thing, that would be equally delightful. Done.
Now down to business. Hosting this year was my Auntie Laura. She loves bubbles, passes up Scotch, and understands the importance of a beautiful cake plate. Cheers! This one's for you, Lolly Doll!
The Lolly Doll
1 ounce Grenadine
1/2 ounce Amaro Sibilia
Barspoon Licor 43
2 dashes Angostura Bitters
1 dash grapefruit bitters
Prosecco or other bubbly of choice
Cranberries to garnish, on skewer, frozen
Shake all ingredients over ice, excluding the bubbles. Pour into a champagne flute and top with bubbles. Garnish with frozen cranberries.
Now a party is no fun if someone gets stuck mixing drinks all night. So here is what I would suggest. Get yourself a glass bottle with a stopper. Fill about half way with Grenadine. Fill another half the amount with Amaro Sibilia. About two ounces of Licor 43 will do, but really just aim for your preferred bitter / sweet balance. Count out roughly 20 dashes of Angostura, ten of grapefruit bitters, and cap her off. If you feel the need to be more exact, then by all means multiply out the proportions to the number and drinks you anticipate serving. To serve, measure out (or eyeball ...) one and a half ounces of the cocktail. Top with Prosecco and garnish with a frozen cranberry skewer.
Thanks for being such a delicious inspiration, Auntie Laura!
Have you guys been Hattie's Hat lately? Am I the only one who has been missing out on what's been going on behind the bar there? Blame brunch, but I had never made it past the Bloody Mary's on the drink menu. Serious mistake.
I popped into Hattie's Hat for a nightcap the other evening. Frankly surprised to see Creme de Violette listed as an ingredient in a cocktail, and having been curious about violet as a flavoring agent ever since reading about violet liqueurs in The Drunken Botanist, I asked for a taste. I was blown away by the deeply, well, violet flavor. Not overly floral, and pleasantly fresh. Like I had stumbled into Willie Wonka's The Chocolate Room, (all of those birthday candle wishes finally paying off!!), and plucked a sugar violet from the sugar lawn. Or at least how I have always dreamed that would taste.
I wasted no time in ordering up a Forget Me Not, Hattie's bright play on The Aviation. Straight up violet flavor, balanced nicely by the tart lemon. Not overly floral, and pleasantly fresh. You need to make one for yourself so that we can discuss. Seriously, I'm still thinking about this drink!
Forget Me Not
1 1/2 ounces gin
1/2 Creme de Violette
1/2 ounce fresh lemon juice
sparkling wine
Combine all of the ingredients except the sparkling wine in a cocktail shaker filled with ice. Shake until chilled and strain into a chilled coupe glass. top with sparkling wine. Garnish with a lemon twist. Cheers!
