Specialty Ingredients and Terms Non–Alcoholic Drinks (Cold) Angostura bitters: a digestif or cocktail flavoring from House of Angostura in Trinidad and Tobago. Cranberry Pineapple Punch Apéritif: an acoholic drink served before a meal to stimulate the 2 1–quart bottles of cranberry juice (chilled) appetite 1 can (1 quart 14 ounce) unsweetened pineapple juice 2 cups ginger ale, chilled Applejack: a strong alcoholic beverage made by freeze distillation 2 cups seltzer water, chilled of hard cider; the North American cousin of Calvados, a French pineapple spears for garnish apple In a large punch bowl, combine all ingredients. Add a large ice Armagnac: a brandy from the Armagnac region in Gascony block to keep cool. Serve in punch cups with a spear as garnish. Makes 20 cups (easy to double). Bénédictine: a distinctive herbal Gourmet Magazine Cognac: a brandy from the town of Cognac Sparkling Cranapple Cointreau: a brand of triple sec used as an apéritif and digestif Mix equal amounts (more or less to taste) of 7–Up or Sprite with Crème de cacao: a liqueur with a prinipal flavor of chocolate cranapple juice. Add ice for a refreshing cold drink. Crème de cassis: a sweet liqueur made from blackcurrants William Young Digestif: an served after a meal to aid digestion Iced Tea Fernet branca: a bitter, aromatic spirit (popular in Argentina, Home–brewed is best. Prepare a sufficient amount of a strong where it is often mixed with Coca Cola) black tea, cool, and serve over ice. Herbsaint: an –flavored made by the Sazerac Company Southern (“Sweet”) Tea Kahlua: a Mexican coffee–flavored, rum–based liqueur Add the desired amount of sugar to the tea as it is brewing. Peychaud’s bitters: a gentian–based bitters of Creole origin Arnold Palmer (sweeter than Angostura bitters) Mix equal amounts of iced tea and lemonade. Pimm’s: an English flavored, –based specialty drink, also known as a “fruit cup” or “summer cup” Tea Punch 1 pint brewed tea, chilled Pisco: a grape brandy from Chile and Peru 2 cups sugar Triple sec: an orange–flavored liqueur (a variant of Curaçao) juice of one lemon and one orange 1 quart club soda. Mix all ingredients and chill. Makes about 8 servings.

24 1 others; Darjeeling, from the Darjeeling region in West Bengal, Non–Alcoholic Drinks (Hot) India; and Oolong, a traditional Chinese tea. The familiar Earl Grey tea is a black tea flavored with oil of bergamot (from the rind Mulled Cider (I) of the bergamot orange). 1 gallon cider Type Water Temperature Steep Time Infusions 1 cup dark brown sugar 10 whole allspice White Tea 149 to 158 °F (65 to 70 °C) 1–2 minutes 3 10 whole cloves Green Tea 167 to 176 °F (75 to 80 °C) 1–2 minutes 4–6 4 3–inch sticks Oolong Tea 176 to 185 °F (80 to 85 °C) 2–3 minutes 4–6 Put spices in muslin bag. Boil them in the cider for ten minutes. Black Tea 210 °F (99 °C) 2–3 minutes 2–3 Add sugar, boil five to ten minutes more. Remove spice bag and serve cider hot. Keep any leftovers cold in jugs. Phyllis Cadwalader Glossary Mulled Cider (II) Glassware 10⅔ cups apple cider 2⅔ cups orange juice Collins glass: tall and cylindrical, holding 10 to 14 ounces 1⅓ cups peach Highball glass: medium height, holding 8 to 12 ounces 1⅓ cups triple sec (orange–flavored liqueur) 5¼ pinches ground cinnamon Old Fashioned glass: short and wide, holding 6 to 10 ounces 5¼ pinches ground nutmeg A highball glass is taller than and Old Fashioned glass, and shorter and wider Pour the apple cider, orange juice, schnapps, triple sec, cinnamon, than a Collins glass. and nutmeg into a saucepan. Bring to a simmer over medium–high Techniques heat, then reduce heat to low, and cook for 20 minutes. Serve hot. Makes 16 servings. Muddling: mashing fruits, herbs, or spices at the bottom of a glass to release their flavor. Usually done with a muddler, typically a Mulled Cranberry Cider wooden instrument much like a pestle. 2 quarts cranberry juice Shaking: usually done in a special metal shaker, which has a built– 2 oranges, zested in strainer to trap ice. Allows drinks to be chilled without risking 14 whole cloves dilution by ice as it melts. 1½ cups dried cranberries 1 teaspoon vanilla extract Garnishing: decorating a drink with something edible (celery 1⅓ cups stalks, leaves such as mint, portions of citrus fruit, such as lemon) 2 cinnamon sticks or something inedible (straws, paper umbrellas, swizzle sticks). Pour cranberry juice into a slow cooker; set on high. Add the zest Citrus garnishes are commonly slices (or half-slices), wedges, or from the oranges, cloves, cranberries, vanilla extract, honey and “twists” (long strips of peel which tend to curl up).

2 23 Tea cinnamon sticks. Heat, stirring occasionally, until hot and steamy, about 20 minutes. Tea is a beverage prepared from the cured leaves of the Camellia Charlotte Hawtin sinensis plant. So–called “herbal” teas such as rosehip or chamomile are not tea: they are herbal infusions or tisanes— European Hot Drinking Chocolate infusions of other herbs or fruit. The Chinese character for tea is 茶: 2 ounces heavy cream the word for tea in various languages is derived either from the 6 to 8 ounces milk Hokkien or Min dialect, /tê/, or the Mandarin dialect, /chá/. 1 cinnamon stick (“Chai” means “tea”; that’s the standard word in Hindi and Slavic 1 vanilla bean, split lengthwise languages. So “chai tea” is a tautology.) 2 ounces finely chopped dark chocolate Tea is traditionally classified based on the techniques with which it 1½ ounces fresh whipped cream is produced and processed. Heat the cream and milk with the cinnamon and vanilla bean very • White tea: Wilted and unoxidized slowly for 15 to 20 minutes. (If you don’t have any beans, add 1 to • Yellow tea: Unwilted and unoxidized, but allowed to yellow 2 teaspoons of vanilla after heating). Remove the bean and • Green tea: Unwilted and unoxidized cinnamon. Add the chocolate. Mix until fully melted. • Oolong: Wilted, bruised, and partially oxidized Serve topped with some very dense fresh whipped cream. Serves 1 • Black tea: Wilted, sometimes crushed, and fully oxidized to 2 depending upon how much of a glutton you are. • Post-fermented tea: Green tea that has been allowed to ferment/compost For a richer chocolate, use 4 ounces of milk, 4 ounces of cream, Tea is best when prepared from loose leaves. You can buy infusers and 4 ounces of chocolate. Serve in coffee mug. (balls of mesh or stainless steel) which allow the easy removal of the leaves, or you can use a teapot with a built–in strainer. Alternatively, you can put loose leaves in the teapot, and than Smoothies strain the tea as it is poured into teacups. (In any case, you should Blueberry Heaven Smoothie prepare tea in a teapot and then pour it into a cup. First, one cup is never enough. Second, if you drink your tea “white” (i.e., with 1 cup blueberries (fresh or frozen) milk), you should pour the tea into the milk, not the other way 7 ounces vanilla yogurt around.) 1 tablespoon lemon juice 2 tablespoons orange juice Tea should be prepared with very hot, but not quite boiling water. ½ teaspoon vanilla extract The amount of tea used per serving, the steep time, and the number ½ cup ice of infusions (re-uses of the leaves) will depend on the type of tea Place the blueberries into your blender, followed by the lemon and the desired strength. A starting guideline for the amount is one juice, orange juice, vanilla extract, yogurt, and finally the ice. slightly heaped teaspoon (about 5 ml) for each teacup of water Blend on full power for around 30 seconds. Serve at once. Perfect (200–240 ml or 7–8 ounces). for a hot summer day. Serves one. Common regional teas include: Assam, from the Assam region of Charlotte Hawtin India, found in English Breakfast and Irish Breakfast, among

22 3 Raspberry Smoothie Smoking Bishop 1 cup apple juice This is the drink shared by Ebenezer Scrooge with Bob Cratchit at 1½ cups lemonade the end of A Christmas Carol. 1 cup frozen raspberries ½ cup frozen strawberries 6 unpeeled Seville oranges (substitute one unpeeled 1 cup raspberry sherbet grapefruit for two oranges if using regular oranges) 36 cloves Pour all liquid ingredients into the blender. Add all frozen ¼ pound of sugar ingredients. Blend at MIX setting for 30 seconds, then blend at 1 bottle of strong red wine SMOOTH setting until smooth. Serve immediately. Serves 3 to 5. 1 bottle of port Charlotte Hawtin Bake the unpeeled oranges in a moderate oven until pale brown. Mixed Berry Smoothie Prick each of the oranges with five whole cloves, put them into a ½ cup apple juice warmed ceramic or glass vessel with one–quarter pound of sugar and a bottle of red wine, cover the vessel, and leave it in a warm 1 container (6 to 8 ounces) vanilla yogurt 1 medium apple, chopped place for 24 hours. Take the oranges out of the mixture, cut in half 2 small (or 1 large) bananas, frozen and sliced and squeeze the juice, then pour the juice back into the wine. Pour the mixture into a saucepan through a sieve, add a bottle of port, 1 cup mixed berries (fresh or frozen) heat (without boiling), and serve in warmed glasses. Add a bit of Peel and slice bananas before freezing. Pour juice into blender, sugar to sweeten the Bishop to taste. followed by yogurt, fresh fruit, and frozen fruit. Blend until smooth. Serves 3 to 5. Leftovers will keep in the refrigerator in a From Drinking with Dickens by Cedric Dickens, the great–grandson of Charles Dickens closed container for a day or so. Peter Threadgill Oxford University “Bishop” Substitute lemon for the oranges. Classic Cocktails Spiced Bishop In The Fine Art of Mixing Drinks, David E. Embury divides cocktails into two 3 cinnamon sticks types: aromatic and sour. He provides recipes for three classics in each category: ¼ tsp ground ginger the Martini, the Manhattan, and the Old Fashioned (aromatic); and the Daiquiri, the Sidecar, and the Jack Rose (sour). Embury also divides the ingredients into ¼ tsp ground cinnamon three categories: the base, modifying agents, and special flavoring and coloring ¼ tsp ground allspice agents. Finally, for the three classic sour cocktails he specifies an 8:2:1 ratio of ¼ tsp ground mace base, sour, and sweet components. Add ingredients along with the sugar Simple Syrup Other Clergy Simple syrup is a basic ingredient for a number of standard cocktails. It’s so simple to make that you should never resort to buying it at a store. For the port, substitute the following: for Archbishop, claret; for Cardinal, champagne or rye; for Pope, burgundy.

4 21 My Grandmother’s Egg Nog 1 cup sugar 1 quart brandy 1 cup water 1 pint dark rum Put the sugar and water into a saucepan and bring to a boil. Reduce 1 dozen eggs, separated heat to a simmer and stir two or three minutes, until the sugar 1 quart cream dissolves. Take off heat and cool to room temperature. Store in a 12 tablespoons sugar very clean jar. Refrigerate, tightly covered, up to a month. Simple Mix sugar and egg yolks well, then drip in the brandy and rum to syrup may be made in larger or smaller quantities with the same “cook” the yolks. Next add the cream and mix well. Beat eggs until ratio of water and sugar. stiff and then add carefully to the mixture. Cover and refrigerate. Classic Martini Makes about four quarts. 7 parts English gin 1 part French (dry) vermouth Stir with ice, strain into a cocktail glass, twist lemon peel over the top and serve garnished with an olive, preferably one stuffed with any kind of nut. The Fine Art of Mixing Drinks by David E. Embury Classic Manhattan 5 parts American whiskey 1 part Italian (sweet) vermouth dash of Angostura bitters to each drink Stir with ice, strain into a cocktail glass and serve garnished with a maraschino cherry. The Fine Art of Mixing Drinks by David E. Embury Quick Old Fashioned Mix equal amounts of a Canadian Blend and Southern Comfort. Garnish with Maraschino cherry and wedge of orange. Add dash of cherry juice for added sweetness. Use less Southern Comfort for a less sweet drink. William Young

20 5 Classic Old Fashioned ½ cup dark rum 1 teaspoon vanilla 12 parts American whiskey 2 ½ cups milk 1 part simple syrup ¼ teaspoon salt 1 to 3 dashes Angostura bitters to each drink freshly grated nutmeg and ground cinnamon for sprinkling In an old–fashioned glass, add bitters to simple syrup and stir. Add the eggnog about 1 ounce of whiskey and stir again. Add two cubes of In a large bowl with an electric mixer beat the egg yolks and sugar cracked, but not crushed, ice and top off with the rest of the together, until the mixture is thick and pale and ribbons when the whiskey. Twist lemon peel over the top and serve garnished with beaters are lifted. In another bowl beat two thirds of the egg whites the lemon peel and a maraschino cherry. (six whites) until they hold soft peaks. In yet another bowl beat the The Fine Art of Mixing Drinks cream until it holds soft peaks. Fold the beaten whites into the yolk by David E. Embury mixture, then fold in the beaten cream. Pour into punch bowl and Classic Daiquiri whisk in the bourbon, rum, milk, and salt. Chill. Just before serving in a bowl, beat the remaining three egg whites, fold into 8 parts white Cuban rum the punch mixture. Sprinkle the eggnog with the grated nutmeg 2 parts lime juice and cinnamon. Serve in punch cups; makes about 18 cups. 1 part simple syrup Gourmet Magazine Shake with lots of finely crushed ice and strain well into a chilled cocktail glass. Uncle Leo’s Egg Nog The Fine Art of Mixing Drinks 6 eggs by David E. Embury 1 pint whipping cream 1 pint milk Classic Sidecar 1 pint bourbon 8 parts Cognac or Armagnac 1 ounce rum 2 parts lemon juice ¾ cup sugar, divided 1 part Cointreau or triple sec In a small bowl of a large electric mixer, beat the egg yolks until Shake vigorously with ice and strain into a cocktail glass. Garnish stiff, add half cup sugar while beating. In another small bowl, beat with a twist of lemon if desired. the egg whites stiff, adding quarter cup sugar after beating. In a The Fine Art of Mixing Drinks large bowl, beat the whipping cream until stiff. Watch for little by David E. Embury crows feet: stop beating when you see them. To the whipped cream, add the egg yolks and beat; then add the egg whites and beat; next add the milk and beat; and finally add the bourbon and rum and beat. One batch serves 20 punch bowl cups. Use little spoons to get whipped cream out of the cups. Vinni Penniman

6 19 Christmas Drinks Classic Jack Rose Annie’s Christmas Gin 8 parts applejack 2 parts lemon juice 2 liters of gin 1 part grenadine 2 pounds granulated sugar Shake vigorously with ice and strain into a cocktail glass. Garnish 2 pounds fresh cranberries with a twist of lemon if desired. (May substitute lime for lemon.) Wash the berries, prick each one to allow the juice to flow (I use a The Fine Art of Mixing Drinks corn–on–the–cob spike) and drop into a glass demijohn or large by David E. Embury jar. Add the dry sugar into the jar via a plastic funnel or rolled paper. Pour in the gin slowly via the funnel. Seal with stopper or Tom Collins plastic wrap and foil, then vigorously, but carefully, shake the jar to juice of one lemon disperse the sugar. Repeat the shaking process every morning until 1 teaspoon sugar all the sugar has been dissolved and the gin has taken on a 2 ounces gin (could use rum or whiskey) beautiful rosy hue. carbonated water In about two weeks or so, Annie’s Christmas Gin is ready; pour Maraschino cherry as garnish into a crystal glass, sit in front of a log fire, and enjoy. As this Combine first three ingredients in a Collins glass, add ice, then recipe is so simple you could halve it; personally I think you carbonated water and garnish. should double it and give some to your friends and neighbors. Mint Julep Anne Hawkins 6 fresh mint leaves Hot Buttered Rum 1 teaspoon sugar 1 sugar cube 4 ounces bourbon (or rye) 1 pinch each of ground clove and allspice mint for garnish 2 ounces rum Crush mint leaves and sugar together, add to bourbon in a highball boiling water glass. Add crushed ice and stir until glass frosts. Garnish and serve. 1 pat butter Whiskey Sour Put sugar, spices and rum in mug. Add boiling water, float butter on top, and serve. 2 ounces bourbon juice of ½ lemon Bourbon and Dark Rum Eggnog ½ teaspoon sugar 9 large eggs, separated, at room temperature (whites fruit slice for garnish divided) In a cocktail shaker half–filled with crushed ice, pour in ¾ cup sugar ingredients and shake. Strain into glass and serve with garnish. 4 cups heavy cream 1 cup bourbon

18 7 Bloody Mary Claret Cup 2 ounces 2 tablespoons sugar 4 ounces tomato juice ¼ cup water 1 tablespoon lemon juice 2 bottles dry red wine, chilled dashes of Worcestershire sauce and Tabasco ½ cup Cointreau, or other orange flavored liquor salt and pepper ½ cup Crème de Cassis celery stick as garnish ⅓ cup tawny Port ⅓ cup fresh squeezed lemon juice Stir all ingredients in a highball glass, add ice and garnish and 1 large bottle (25.4 oz) club soda, chilled serve. thin lemon and orange slices as garnish From the Settlement Cookbook In a small saucepan combine sugar with water, bring to boil, and Planters Punch simmer 5 minutes until sugar is dissolved. Let cool to room temperature. In a large punch bowl mix all ingredients, except club ½ lime soda, and chill until cold. Add club soda, and lemon and orange 2 teaspoon sugar slices just before serving. Serve in punch cups. Makes about 13 4 ounces dark rum cups. orange slice, lemon slice, cherry, pineapple stick, and mint for garnish Bluff House Punch Squeeze lime into highball glass, add sugar, and stir. Add rum. Fill 1 small (6–ounce) can of frozen lime juice glass with crushed ice, then garnish to taste. 6 ounces amber rum From the Settlement Cookbook 2 12–ounce amber beers (the usual American rice water beer doesn’t cut it) Mix ingredients in a punch bowl and serve. Bluff House, Green Turtle Key, Bahamas courtesy Thomas Young Hop, Skip, and Get Naked 3 cans Miller Lite 1 can frozen lemonade 1 can vodka (use the empty lemonade can to measure) lots of ice to chill Mix ingredients in a punch bowl and serve. Suzie Henneman

8 17 Molasses, Rum, and Ginger Milk Punch The Rector’s Martinis ¾ cup unsulfured molasses 2 teaspoons ground ginger, or to taste An old friend called Bentley Hoyrup introduced me to the Dry Martini when we were both stationed in Frankfurt Am Main, Germany, back in the 1970s. Prior to 4 cups milk, chilled that, I had had no alternative when offered gin but to follow the traditions of the 2 cups half–and–half, chilled Royal Navy and take it as Pink Gin—gin with Angostura Bitters. This beverage 1 cup light rum is affectionately known in Navy wardrooms (and the executives’ mess of The ½ cup brandy Times of London where I was introduced to it) as “Pinko”. The recipe for the freshly grated nutmeg for sprinkling on the punch brave souls who courageous enough to try it is as follows: In a punch bowl whisk together molasses and ginger. Add all other Pink Gin ingredients one at a time. Chill punch at least 4 hours until quite 2 dashes Angostura bitters cold. Serve in punch cups, sprinkle lightly with nutmeg. Makes 2½ ounces gin about 8 cups. 2 ounces water, or 2 to 3 ice cubes Whispers Pour the bitters into an 8-ounce wine glass, swill them around, and 1 large container (used to be ½ gallon but is now little less) throw away, leaving a coating of bitters in the glass. Add the gin coffee ice cream, slightly soft (we use Edy’s) and dilute with water or, if preferred, add the ice cubes. (Be ⅓ cup cognac or brandy (any kind; we use E & J Brandy) warned: the result tastes just like old fashioned dentists’ ⅓ cup white Crème de cacao mouthwash.) ⅓ cup Kahlua or other coffee liqueur Basic Martini Put liquids into blender. Add ice cream and blend. Makes 4 Cracked ice servings. 2½ ounces London dry gin, such as Beefeater Pam Ruckner via Rosa Halbert ½ ounce dry vermouth, preferably Noilly Prat Catch Me If You Can Green olive or twist of lemon for garnish In mixing glass or cocktail shaker filled with ice, combine gin and 1 lemon vermouth. Stir gently (to avoid bruising the gin) for about 20 to 30 1 lime seconds, then strain into martini glass. Garnish with a twist of 1 orange lemon or an olive and serve. (Personally, I prefer the twist of 1½ cups gin lemon. If I want a salad with my drink, I’ll order the real thing.) 2 bottles of dry white wine 1 cup orange juice The Gibson ¼ cup frozen cranberry juice For a refreshing change substitute a couple of small pickled pearl ½ cup tonic water onions for the olive or the twist of lemon. ¾ cup pomegranate seeds Mix ingredients in a punch bowl and serve. Suzie Henneman

16 9 Montgomery Martini White Grape, Tangerine, and Asti Spumante Punch My friend Bentley favored a version of the Martini known as “The 2 24–ounce bottles of unsweetened white grape juice, Montgomery”—after the late British Lieutenant General Bernard Law chilled Montgomery. [Editor’s note: Montgomery finished his respected career as Field 1 6–ounce can of tangerine juice concentrate, thawed Marshal Montgomery, 1st Viscount Montgomery of Alamein.] It was invented by 1 cup club soda, chilled U.S. soldiers sometime after D–Day in 1944 as they and their British ¼ cup strained fresh lemon juice counterparts fought their way towards the Rhine. According to the Americans, ¼ cup brandy General Montgomery would only attack when he had overwhelming strength (a claim reflected in the recipe). which often led the Americans to bear the brunt of 1 bottle Asti Spumante, chilled the fighting. The British, understandably perhaps, hotly contest this claim— thin tangerine and orange slices as garnish which doubtless explains why their attachment to the abominable “Pinko.” In a punch bowl combine all ingredients except Asti Spumante and [Editor’s note: Ernest Hemingway, who helped popularize this drink at Harry’s Bar in Venice, specified the ratio of gin to vermouth as 15 to 1.] chill until cold. Add the Asti Spumante just before serving time. Serve in punch cups, garnished with fruit slices. Makes 12 cups. Cracked ice 2 ½ ounces London dry gin, such as Beefeater Gourmet Magazine\ 2 tiny drips of dry vermouth, preferably Noilly Prat Strawberry, Lime, and Champagne Punch Green olive or twist of lemon for garnish ½ cup sugar In mixing glass or cocktail shaker filled with ice, combine gin with ½ cup water the two tiny drops of vermouth. Stir gently (to avoid bruising the 1 10–ounce package of frozen strawberries in syrup, thawed gin) for about 20 to 30 seconds, then strain into martini glass. ½ cup fresh lime juice Garnish with a twist of lemon or an olive and serve. ½ cup brandy To gauge the correct volume of the two drips, Bentley used an old fashioned ½ cup club soda, chilled miniature oil can of the type used to drip tiny quantities of oil on small hinges 2 bottles Champagne, chilled (Chateau St. Michelle is good and the like. Should you wish to do the same, make sure you wash the can out and inexpensive, about $8–10 a bottle) first with water and then with gin before filling it with vermouth. Failing to do so imbues the Martini with an odd and not entirely pleasing flavor. Alternatively, fresh strawberries sliced thin and thin lime slices as garnish you can do as Bentley did and acquire a decidedly outré sterling silver oil can In a saucepan combine the sugar with water and simmer for 5 from Tiffany’s. That, however, bespeaks a certain fanaticism, doesn’t it? minutes, until sugar is dissolved, then cool. In a food processor, The Ven. Guy P. Hawtin puree the frozen strawberries and the lime juice. Transfer to a large punch bowl, stir in sugar syrup. Add brandy and club soda. Chill Specialty Cocktails mixture. Add champagne slowly to mixture just before serving. Serve in punch cups garnished with a slice of strawberry and lime. The Revolution Makes 10 cups. 2 lime peels Gourmet Magazine ¼ ounce Fernet Branca 2 ounces white rum Coke

10 15 Irish Coffee A fancier Cuba Libre (rum and coke). Rub the interior of a Collins glass with the inner part of the lime peels; discard peels. Fill glass 1 cup hot coffee with ice. Add Fernet, rum, and Coke. Garnish with lime wedge. sugar to taste Hotel Williamsburg Watering Tower 2 ounces Irish Whiskey heaping tablespoon whipped cream Iron Cross Warm a glass goblet, add all liquid ingredients, top with whipped 1½ ounces Pisco cream, and serve at once. ¾ ounce fresh lemon juice From the Settlement Cookbook ¾ ounce simple syrup 7 drops orange flower water Alcoholic Punches 1 dash Bitterman’s Hopped Grapefruit Bitters 1 egg white Sangria Angostura bitters 1 bottle dry red wine Vigorously shake all but the last ingredient together. Add ice, shake 4 ounces Triple Sec and strain into a coupe. Add a few drops of Angostura bitters to the 4 ounces orange juice surface and swirl. 4 ounces brandy Hotel Williamsburg Lobby Bar 4 ounces cranberry juice 4 ounces simple syrup Pisco Sour (Peru’s Favorite Cocktail) assorted fruits (orange slices, lemon and lime wedges, apple 1 cup Pisco chunks) 1 cup sugar Combine ingredients and chill. Shiraz, merlot, and malbec are all ½ cup lime juice good choices for dry red wines. 1 egg white Happy Riley Mix ingredients in blender. Pour into frosted glasses. (Frost glass by dipping rim in lime juice and then sugar, and placing in freezer.) White Sangria Happy Riley ¾ cup white sugar 1 cup basil leaves My Father’s Preakness Cocktail 3½ cups of peach nectar, divided 1 ounce Martini & Rossi red vermouth ¼ cup fresh lime juice 2 ounces Canadian whiskey (or rye) 1 bottle Pinot Grigio 1 dash Peychaud’s bitters In a saucepan cook basil, sugar, half of the peach nectar, and the 2 dashes Bénédictine lemon; melt sugar, crush basil strain liquid into pitcher and add twist of lemon peel wine and remaining peach nectar. Serve chilled. Combine liquid ingredients and garnish with lemon peel. Suzie Henneman Thomas Young

14 11 Kahlua Knockout Fold in beaten egg white and add brandy. Pour into two mugs. Add 1½ cups powdered instant coffee hot milk or boiling water. Sprinkle with nutmeg. Makes two servings. 7 cups sugar 1 quart boiling water From the Settlement Cookbook 1½ quarts vodka Vodka Colada 1 vanilla bean, split open unsweetened whipped cream (optional) 1½ ounces Ciroc coconut vodka ¾ ounce fresh lime juice Dissolve coffee and sugar in boiling water. Mix well, making sure ¾ ounce pineapple juice ingredients are dissolved. Let cool and then add vanilla bean. Mix ¾ ounce coconut water in vodka. Seal in a one–gallon jug and let stand for at least six ½ ounce simple syrup weeks. 3 dashes Angostura bitters Serve in small glasses as an after–dinner drink topped with Fill a Collins glass three-quarters full with crushed ice. Shake all unsweetened whipped cream. It’s delicious as an ice cream topping but the last ingredient lightly with ice and strain into glass. Top also. with more ice and Angostura bitters. Nelle and Phillip Nones Hotel Williamsburg Pool Bar Sazerac Seasonal Pimm’s Cup 2 ounce excellent rye 2 ounces soda 4 drops Peychaud’s bitters and 3 drops Angostura bitters ½ strawberry dropped on a sugar cube 2 slices cucumber 6 drops Herbsaint liqueur (originally , but that 1 sprig mint became illegal) 1½ ounces Pimm’s #1 Add doctored sugar cube and Herbsaint to rye and serve. ½ ounce Smith & Cross rum Arnaud’s Old Bar, New Orleans ¾ ounce fresh lime juice courtesy Thomas Young ¾ ounce fresh pineapple ¾ ounce simple syrup Tom and Jerry 3 dashes Angostura bitters 1 egg yolk Pour soda into a Collins glass filled with ice. Muddle strawberry, 1 teaspoon brown sugar cucumber, and mint in a shaker. Shake remaining ingredients with ½ teaspoon ground allspice ice and strain into glass. Garnish with a strawberry and a cucumber 2 ounces golden rum slice speared with a mint sprig. 1 egg white, beaten stiff Hotel Williamsburg Pillar & Plough 1 ounce brandy hot milk or boiling water Beat egg yolk with sugar, spices, and rum until well combined.

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