Im­press guests with these hol­i­day cock­tails

The Denver Post - - LIFE & CULTURE - By Sara Grant

So Aunt Sue and Un­cle Bill are chat­ting up your bestie at your hol­i­day party, ev­ery­one in their Sun­day best be­side the hol­i­day fire sip­ping on ... Pabst Blue Rib­bon? Well, no, that can’t be right. Ev­ery­thing else is so festive, down to the gar­land and the rein­deer head­band you’re wear­ing. How could you have over­looked the bev­er­ages?

The sea­son of hol­i­day par­ties is here, and whether you are host­ing or at­tend­ing, there is a lot of pres­sure to make it fun — or not show up empty-handed. In a beer-cen­tric state like Colorado, we know there will be plenty of ales and porters for pair­ing, but what about cock­tails? Long­time Palm bar­tender Chad Skrbina worked with four clas­sic cock­tails at the restau­rant’s third hol­i­day mixol­ogy class and gave them a hol­i­day twist — or a few twists, in the case of the mar­tini — that you can add to your hol­i­day menus to im­press your guests, or show up with to steal the show.

Candy Cane Mar­tini

In­gre­di­ents candy canes 1.5 ounce vodka 1/2 ounce pep­per­mint schnapps 1/2 ounce white Creme de Men­the 1/2 ounce green Creme de Men­the Di­rec­tions

Crush up one candy cane to gar­nish the glass and leave one aside for dec­o­ra­tion. Mix the vodka, schnapps and white Creme de Men­the in your shaker. Af­ter the glass is rimmed, drop in your green Creme de Men­the then top it with your clear mix­ture. Your pre­sen­ta­tion will we awe-wor­thy. Hang the candy cane off the glass for good mea­sure.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.