I got the request for this blog from my mate Rhys Jones. In addition to having the most Welsh name on planet earth, Rhys & his lovely bride, & my dear friend Victoria, were Evan & I’s drinking buddies in London. Me being a food fiend & a cocktail connoisseur, I was always dragging the bunch around London, taking them to cocktail bars & speakeasies that they had never heard of. Additionally, during the 2020 lockdown, I stocked my bar & began learning the art of craft cocktail work, of which, much like food, I treat less as the refined practice it has become & more of an ever changing & evolving art form demanding different ingredients not only in diversified flavor profiles but also in quantities. All of that to say that the following recipes will not be precise & you should adjust them as you see fit!
In addition to the few cocktail recipes that I plan to list below I will also be listing my personal wine recommendations for where holiday dinners are concerned. You will note that I have a regional bias for the Willamette Valley where Pinots & Rieslings are concerned, but I just blame the Oregonian in me. Let’s start off there shall we, with the wine! My go to holiday dinner wines will follow below!
WINES:
REDS:
-A To Z Pinot Noir: My stand by, my go to. Readily available in markets around the US & pairs perfectly with majority of your holiday table staples. If you’re wanting to bump the price tag up a little bit look for anything by their parent label Rex Hill & you won’t be disappointed!
-Laurence et Rémi Dufaitre Beaujolais Villages Prèmices…Le Millèsime Rouge: I’ll be honest, that name took me a minute to type. Another red from the lighter side of the spectrum, Gamay can be a little on the soft red fruit side of things. A fine sipper in its own rite, this bottle disappears fast once it’s opened.
-Scaia Corvina: If you’re looking for something slightly bolder here’s a really nice staple as well. This wine always impresses simply because it has a very lavender taste to it. Leaning a little more into the “red meats & pasta” pairing of red wines, I think this bottle still compliments a full holiday spread in style.
WHITES:
A To Z Riesling: I warned you. They’re just such a solid brand that is incredibly accessible. This riesling is perfectly balanced, not too dry, not too sweet. It pleases anyone from Chard drinkers to the Moscato guzzlers. Truly a lovingly bright & complex bottle that is sure to please.
Weingut Berger Grüner Veltliner: A lovely little Austrian grape that is often overlooked for the more mainstream French varietals. Affordable, dependable, readily available. It definitely leans more on the dry side of the spectrum which makes it highly suitable for those gamut of holiday fare.
Argyle Brut: Let’s add something sparkling shall we & while we’re at it, let’s make it also from Oregon! This one is a bit of a cheat because it is primarily Chardonnay while featuring just a touch of Pinot Noir, both being grapes that pair exceptionally well with holiday dinners. Truly refreshing & balanced.
COCKTAILS:
As I said above, my cocktail making isn’t always an exact science, especially where the batched goods are concerned, nor are the often written out so I will do my utmost to remember them as they are & to the best of my ability. I am also going to include some cocktails that I love for the winter that are not my own. Their originators will be credited along with the beverages of their design.
CHARLIE’S MULLED WINE/GLUHWEIN:
-Jug Of Cheapish Medium-Bold Red Wine (Chianti, Merlot, etc)
-1 Cup Brandy or Cognac
-1/2 Cup Spiced Rum
-2 Cups Pomegranate Juice
-1.5 Cups of Cranberry Juice
-Sugar To Taste (Usually Ends Up 1-2 Cups)
-2 Blood Oranges Cut into Circles
-2 Lemons Cut into Circles
-1 Cup Pomegranate Arils
-2 Tablespoons Whole Cloves
-4-5 Cinnamon Sticks
-2-3 Star Anise
-1 Tablespoon Allspice
- 1 Sprig of Mint
(Optional):
-Rosemary Sprigs
-Cranberries
-Black Walnut Bitters
In a large sauce lidded pan bring all ingredients with the exception of the Brandy/Cognac to a light boil. Once the mixture starts to boil reduce it to a simmer & cook until spices & oils are thoroughly combined. Add Sugar to taste then when you’re satisfied with it add in the Cognac to replace any lost alcohol. Taste & adjust as needed & serve hot with a Cinnamon Stick or Orange Slice! Have fun with it, play with different ingredients & different combinations til you find something uniquely yours!
A (SLIGHTLY MODIFIED) DREARY DAY’S NIGHT:
Originally by Nic Hamilton
The modifications I’ve made to this drink are small but they, in my opinion, really can make or break it for me.
-4 Oz Brewed Peppermint & Lemongrass Tea (I recommend Steepologie’s Minty Kisses)
-2 Cinnamon Sticks
-.75 Oz Monkey Shoulder Scotch Whisky
-.75 Oz Jura 10 Year Scotch Whisky
.75 Oz Grade A Maple Syrup
.5 Oz Lemon Juice
.25 Oz Rosemary Simple Syrup (1 Part Sugar, 1 Part Water, 1 Sprig Rosemary. Cook in a Pan.)
Start by crushing up one of your cinnamon sticks. Make a little pile out of it & light that beotch on fire. Once it’s burning nicely cover it with a mug. After around 15-30 seconds your mug should be thoroughly smoked, flip it back over & assemble the rest of the cocktail. The last thing to go in should be your tea & it should go in boiling, & I mean boiling, hot. Garnish with your unburnt cinnamon stick.
Note A: I like to batch this in a hot coffee dispenser & put extra tea & a cinnamon stick or two in the coffee filter slot.
Note B: If you find this version of the drink to be too strong for you (please try first before you decide that) then I would half the amount of Whisky.
CHARLIE’S GROG:
-8 Oz. Hot Water
-3 Oz. Black Rum (I use Diplomático Reserva Exclusiva)
-.5 Oz Lime Juice
.25 Oz Pineapple Juice
-.25 Oz. POG Syrup (Monin’s Brand is “Hawaiian Island”)
-2 Teaspoons Brown Sugar
-1 Dash Angostura Bitters
-1 Dash Black Walnut Bitters
As above, mix your room temp/cool ingredients first in a mug, then add the Water. Stir til well combined then garnish with a lime wedge, cinnamon stick, dried pineapple ring, or any combination of the three!
CHARLIE’S ALMOND MEZCAL OLD FASHIONED:
-1 Oz. Mezcal ( I use Ilegal)
-.25 Oz Amaretto
-.25 Oz Agave Syrup
-2 Dashes Orange Bitters
Mix ingredients in a glass with ice. Stir for a good while, like you’re making a Negroni. Once slightly diluted strain over a large ice cube in a low ball glass & zest an Orange over the top!