(Photo courtesy of Noah Fecks)
When you’re in your 20s you spend the week before New Year’s planning out your drinking schedule for the big night.
When you’re in your 30s you’re more concerned with how you’ll treat the hangover the next day.
Fortunately, we’ve got that one solved for you. Putting a Southern spin on America’s favorite brunch cocktail, the Green Bloody Mary mixes up Ole Smokey Moonshine corn whiskey with tomatillos, pickles, and plenty of spice for a New Year’s Day drink that will kick your 2015 into high gear.
Green Bloody Mary
1 dill pickle
3 garlic cloves
2 yellow heirloom tomatoes
1 serrano chili (seeds remove)
1 oz. Ole Smoky Original Moonshine
1 1?2 tablespoon preserved lemon
1?2 teaspoon each sugar, salt and pepper
Juice of 1?2 lime
3 dashes Tabasco
In a blender, puree ingredients. Fill glass with ice and strain in blended mixture.
To salt rim of glass: Put 1 tablespoon each salt, pepper, sugar and Aleppo pepper (optional) in a saucer. Wet rim with lime wedge, dab in saucer.
*Cocktail recipe courtesy of Distilled NYC
The tradition continues! Anchor releases their 40th Anniversary edition of the Christmas Celebration Ale. Every year, Anchor Brewing tweaks the recipe to the traditional Christmas Ale. And of course…they add a new illustration of the tree to the collection. Generally, Anchor ensures a dark ale packed full of spices that remind us all of Christmas. This is my third year sipping this beverage and it has become a tradition for myself as well. Anchor keeps the recipe secret, but we know that it is made with a mix of strong malts, spices, and hops to be complemented by the dry hopping process. Anyway, here’s to beer traditions.
We threw a holiday party last night and I wanted to make something a little different, and also wanted to use my new-ish crock pot so I wouldn’t have to stand over the stove while we had people over. While brainstorming about my favorite drunk foods, I realized I wanted to make crab rangoon, or even easier, reverse crab rangoon aka a crab rangoon dip. (If dip counts as “reverse,” not sure, you know what I mean.)
A quick search on the ol’ internet taught me that I was not the first person to think of a crab rangoon dip, but a lot of the recipes from Pinterest just seemed a little basic (in the purest sense of the word). Crab, cream cheese, basically done. I attempted to elevate mine to the next level by incorporating more Asian ingredients and baking my own wonton chips, which is actually incredibly easy. This dip was devoured at my party. It’s perfect for a big gathering of boozy friends, say, your own holiday or new year’s party?
Ultimate Crab Rangoon Dip with Wonton Chips
Christmas is around the corner. I know I’m counting down…yes…4 days of work left until break. Co-workers are coming in with their trays of Christmas cookies to share and we all poke around to see if our favorites are there and leave the lame ones to go stale. We spend hours upon hours creating tons of cookies to share with our friends and loved ones and there are always rejects left behind. What if tradition was thrown out the window and you could make any kind of Christmas cookies you wanted? Leave the plain butter cookies and the raisins and fruit filled cookies behind this year and try out our top ten Christmas cookies. Enjoy…
10. Peanut Butter Oreo Truffles
These are so easy and so tasty. You can through them in your Christmas tin and all of the sudden, these will be all your friends are talking about. You can make them in dark, milk, or white chocolate and can even add coloring to suit your season of choice.
RECIPE: Endless Simmer
9. Coconut Macaroons
My fiance makes bakery-quality macaroons. Seriously – best I ever had. But these take a very close second. Macaroons are not often thought of as a Christmas cookie, but they are too damn good not take a spot on the dessert table after Christmas dinner!
RECIPE: Barefeet in the Kitchen
8. Red Velvet Cookies
Red Velvet is not necessarily a “Christmas Seasonal,” but I think these will easily earn a place in the cookie tin. Especially with that cream cheese filling…
RECIPE: Amy Bites
7. Salted Caramel Clusters
Okay…they are not technically cookies. But they look so easy to make and even easier to eat.
RECIPE: The Small Things Blog
In one of those epic which-ice-cream-to-buy battle of the minds, a friend recently called me an “old man” for wanting to choose pistachio. Is this warranted? I mean, I know it’s not chocolate chip cookie dough, but it’s not rum raisin either. So maybe pistachio isn’t the most cutting-edge of all dessert flavors, but it’s freaking delicious. I was stoked to discover this new recipe from Heather Goldberg and Jenny Engel of Spork Foods, who combine the nuttiest of nuts with lots of wintry spices, yes, a little bit of rum, but yay, no raisins, for what they call Pistachio Chewy Bites. Yes, please.
Mini Pistachio Chewy Bite Rum Bundt Cakes
Yields 12 personal bundt cakes
3/4 cup un-sweetened almond milk plus 1 teaspoon apple cider vinegar
1 3/4 cups organic un-bleached all purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 1/2 teaspoons baking powder
1/4 teaspoon sea salt
1/2 cup evaporated cane sugar
1 tablespoon organic black strap molasses
1 teaspoon freshly grated ginger
1 teaspoon vanilla extract
1/4 cup rum
1/4 cup neutral tasting oil (Safflower)
1/3 cup finely ground pistachios
3 Setton Farms Pistachio Chewy Bites
1/2 cup organic powdered sugar
2 teaspoons un-sweetened almond milk
This cocktail hails from Mettle, one of my favorite spots here in Austin. I just love a Vesper in the wintertime (and champagne literally any time), so Mettle’s twist on this is something special. They were kind enough to share their recipe with me so I could share it with all of you.
A few words on the drink from bartender and creator, Mike McMillan: ”It’s an ode to the classic Vesper. Also known as the Eversong, which is the sixth of the seven canonical hours, this reminded me of the hour before midnight drawing near.”
.5 oz. NOLET’S Silver Dry Gin
.5 oz. Ketel One Vodka
.25 oz. Kina L’Avion d’Or
Top with Moet Imperial Reserve Cuvee
Shake all ingredients (excluding the Champagne) together in a cocktail shaker, strain into a martini glass. Top up with Cuvee. Garnish with a lemon twist.