Holiday Cocktail Hour
On a holiday with one big meal at the center, it’s easy to overlook smaller opportunities to create celebratory moments with loved ones. But it’s worthwhile to put some energy! It’s a chance insert some interesting flavors and textures into the holiday experience.
We’ve put together some suggestions to get you started planning a few cocktail moments during your holiday, including two recipes from our in-house chef, Anne Sjostrom. Take this as jumping-off point for your own creativity, or simply follow this formula to lay out an extra special drink and snack spread for visitors.
From the Good Eggs Kitchen
Roasted Feta with Olives and Citrus
Deviled Eggs with Pancetta and Chives
Field Recordings All-Inclusive Wine Bundle
INNA Quince Shrub (great with bubbly water or in a gin cocktail)
Dry & Mighty Alcohol-Removed Cider
Plus, some recipes!
Holiday Negronis with Candied Cranberries
from Chef AnneI love reinventing the classics! I make these negronis every holiday season. I replace the Campari with cranberry liqueur, which is perfect for the season, but also doesn’t overpower my favorite dry vermouth from Lo-Fi Aperitifs. Sweet tart cranberries are a festive and thoughtful garnish and pair perfectly with the traditional orange peel twist. You can serve this drink shaken and poured over ice, but I love serving these up in coupe glasses for a festive presentation.
The candied cranberries are easy to make, and only require macerating the berries in simple syrup a week before your party. I swear this only takes 5 minutes to prepare! The simple syrup takes on a pretty pink hue and mildly tart flavor that makes it great for enhancing cocktails and desserts as well. The candied cranberries last for 2 months in the fridge and maintain their “poppy” texture, so I make a double batch in mid-November and enjoy them as cocktail garnishes through the New Year.
Ingredients
For the Negronis
4 ounces gin (I prefer St. George)
4 ounces cranberry liqueur (Apertivo Cappelletti also works for a more traditional negroni taste)
4 ounces sweet vermouth
½ ounce cranberry-infused simple syrup (recipe below)
Garnish: 4 cocktail skewers speared with 1 orange peel & 4 candied cranberries each (recipe below)
Method
Add the gin, cranberry liqueur and sweet vermouth to a mixing glass filled with ice, and stir until well-chilled. Strain into coupe glasses. Garnish with skewered orange peel & candied cranberries. Enjoy!
Ingredients for Candied Cranberries and Syrup
12 ounces fresh cranberries
2 cups sugar
2 cups of water
Pinch of salt
Method
Wash and dry your cranberries and place in a tall jar or a tall 32-ounce plastic deli container. To make the simple syrup, mix the sugar, water and salt in a small saucepan, and cook at medium-high heat until the sugar is completely dissolved. While still warm, pour the syrup over the cranberries and let cool before covering. Place the jar in the refrigerator for at least a week, and up to 2 months.
Depending on the type of jar or container that you use, your cranberries may float to the top. To keep them fully submerged, I place a piece of plastic wrap on top, large enough to connect to the container's mouth and fill with a little bit of water. This will weigh the cranberries down. Be careful when removing the lid, so not to split water and dilute the simple syrup.
Spicy Crab Dip with Shichimi Togarashi
8 servings as an appetizer (about 3 cups of dip) For me crab dip is the ultimate decadent holiday appetizer. And guests are always appreciative of the extra flourishes at the table. The sweetness of crab meat is the perfect classic pairing for cream cheese and the savory notes of Worcestershire and spice.
This dish can be made ahead of time and prepped in your baking dish. When ready to serve, simply take out of the fridge, let sit at room-temperature for 20 minutes, then bake according to directions.
Ingredients
1 tablespoon unsalted butter, softened, for greasing
8 ounces cream cheese, softened
½ cup mayonnaise
1 shallot, finely chopped
3 teaspoons minced chives, divided
1 garlic clove, finely chopped
1 tablespoon lemon juice
2 teaspoons Shichimi Togarashi spice mix, if not available substitute with Old Bay seasoning
1 ½ teaspoons Worcestershire sauce
⅓ cup plus 2 tablespoons grated parmesan cheese
8 ounces fresh crab meat, drained and picked through for shells
fresh cracked black pepper to taste
Method
Preheat your oven to 375 degrees. Grease a 1-quart baking dish or small 8-inch cast iron skillet with butter.
In a large bowl, mix the cream cheese and mayonnaise until no lumps remain. Add the shallot, 2 teaspoons of chives, garlic, lemon juice, Shichimi Togarashi spice, Worcestershire sauce and ⅓ cup of parmesan. Stir until well mixed. Fold in the crabmeat and gently stir until just combined. Season with black pepper to taste.
Place mixture into your baking dish and sprinkle with the remaining 2 tablespoons of parmesan and 1 teaspoon of Shichimi Togarashi spice mix.
Bake until golden brown, 18 to 20 minutes. Cook 1 additional minute under the broiler. Cool for 5 minutes, then sprinkle with remaining teaspoon of chives. Serve with baguette, crackers or toasted nori chips.