Festive Cocktails & Canapes E-Book

Ryland Peters & Small

• Herausgeber: Ryland Peters & Small
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2022

Seitenzahl: 103

Beschreibung

Over 100 essential recipes for festive entertaining, with cocktails and accompanying canapés to serve and share with family and friends. Christmas is indeed the most wonderful time of the year, but it can also be stressful when hosting and catering for a crowd. As family and friends come together to eat drink and be merry, let this collection of drinks and nibbles guide you through advent right up to the new year You'll find everything you need to host at home, with recipes for everything from an elegant New Years Eve Soirée to a light Christmas morning brunch. Cocktails encompass everything from the Snowball to the Mimosa, with more unusual recipes and mocktail options to make your drinks very merry indeed. Simple recipes for accompanying canapés, many of which can be prepared in advance, take the stress out of finding the perfect bite to accompany drinks and satisfy hungry guests. Add pizazz to any festive event, with Slow Roasted Tomato Galette with Black Olive Tapenade & Goat's Cheese, Sesame Maple Turkey Fingers or a Trio of Honey Baked Camembert With Calvados & Herbs. With recipes for dessert canapés and syrupy cocktails to sweeten up occasions, this book is sure to get you and your guests into the Christmas spirit stress-free!

Leseprobe

Festive

Cocktails

& canapés

Festive

Cocktails

& canapés

over 100 recipes for seasonal drinks and party bites

with photography by

ALEX LUCK

Senior Designer Toni Kay

Editorial Director Julia Charles

Creative Director Leslie Harrington

Production Manager Gordana Simakovic

Indexer Vanessa Bird

First published in 2022

by Ryland Peters & Small,

20–21 Jockey’s Fields,

London WC1R 4BW

and

341 E 116th St,

New York NY 10029

www.rylandpeters.com

10 9 8 7 6 5 4 3 2 1

Recipe collection compiled by Julia Charles.

Recipes © copyright Julia Charles, Jesse Estes, Lydia France, Laura Gladwin, Hannah Miles, Ben Reed, David T. Smith & Keli Rivers 2022. Design and photographs © Ryland Peters & Small 2022. See page 160 for full text and picture credits.

ISBN: 978-1-78879-480-0

eISBN: 978-1-78879-486-2

The authors’ moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

A CIP record for this book is available from the British Library.

US Library of Congress cataloging-in-publication data has been applied for.

Printed and bound in China.

NOTES

• Both metric (ml), imperial (oz.) and US cups are included for your convenience. Work with one set of measurements and do not alternate between the two within a recipe.

• When a recipe calls for citrus zest or peel, buy unwaxed fruit and wash well before using. If you can only find treated fruit, scrub well in warm soapy water before using.

• To sterilize screw-top jars and bottles to store homemade cocktail syrups, preheat the oven to 160°C/150°C fan/325°F/Gas 3. Wash the jars and/or bottles and their lids in hot soapy water then rinse but don’t dry them. Remove any rubber seals, put the jars onto a baking sheet and into the oven for 10 minutes. Soak the lids in boiling water for a few minutes.

• Popaball® ‘Bursting Bubbles’ are used in the cocktail on page 98, however, their inclusion in recipes is optional. Visit www.popaball.co.uk for more information about the product.

Contents

Introduction

Bar Cart Classics

Sparklers & Aperitifs

Party Drinks

Dessert Cocktails & Nightcaps

Canapés & Small Bites

Index

Credits

Introduction

Christmas is indeed the most wonderful time of the year. The holiday season arrives, bringing with it invitations to a host of events from large cocktail parties to intimate celebratory dinners with family and loved ones. It seems social occasions quickly fill up our diaries and when your turn to host a gathering inevitably arrives, it can be stressful, especially at a time of year when time to plan and shop is in short supply. As your family and friends come together to eat drink and be merry at your home, let this collection of drinks and canapés see you through – from advent to New Year’s Eve. You’ll find everything you need to create truly memorable social occasions with recipes for classic cocktails, sparkling aperitifs, dessert cocktails and fun party drinks, as well as delicious small bites and canapés, you will be well equip to cater for every type of occasion.

Stylish cocktails that can be rustled up from a well-stocked festive bar cart include a a Mini Martini, New York Sour, Bramble and White Manhattan. When it’s time to break out the bubbly, take your presentation up a notch with sparkling cocktails, such as a Blackberry Bellini, Chambles or Prosecco Classico. Tangy aperitifs designed to whet your guests’ appetites, include a Chelsea Sidecar, French 75 and Zaza. Party drinks should always be colourful and fun so take your pick from a Clementine Caipirinha, Singapore Sling or Rose & Pomegranate Cosmo. Decadent dessert cocktails and nightcaps are making a comeback, so why not end the evening sipping on a Chocatini, Espresso Martini or Snowgroni (a fun Negroni-inspired twist on a Snowball)? The methods for all the drinks are easy to follow and require little or no specialist equipment, though any home bartender can always use a cocktail shaker, a measuring jigger and a few pieces of classic glassware, such as old-fashioned, coupe and martini glasses, but often a small wine glass or tumbler will work just as well. Champagne flutes and wine glasses are always available to hire, so do plan ahead and rent what you need for any larger events. Punch bowls make a wonderful focal point on any festive party table, from simple glass to cut crystal, so if you are lucky enough to have one, possibly even a family heirloom, now is the season to get it out and show it off! If not, any large bowl or jug/pitcher can be used.

For the ultimate in hospitality, offer a selection of delicious homemade canapés with your well-made drinks. The savoury and sweet recipes here are designed to take the stress out of finding the perfect bite to accompany your tipples and satisfy hungry guests. They range from simple no-cook ideas to those that need a little preparation or cooking, but they will knock the (cosy) socks off of anything you can buy ready-made, and suggestions as to what works well together are included. Add pizazz to your festive event with melt-in-the-mouth nibbles such as Cheese Straws and Anchovy Wafers, both perfect with chilled Champagne; or larger bites, such as Slow Roasted Tomato Galettes with Black Olive Tapenade & Goats’ Cheese, Parsnip & Apple Remoulade with Bayonne Ham on Rye, Smoked Salmon Mousse Croustades or Caesar Salad Tartlets. Bite-size sweet treats to end the evening include Snowy Pine Nut Cookies, Apple & Calvados Pies and Salted Chocolate-dipped Figs, all delicious served with a warm glass of Swedish Glögg. You’ll find all you need here to guarantee plenty of festive cheer and get your guests into the Christmas spirit - Happy Holidays!

We hope you enjoy this festive recipe collection and discover new drinks that bring you comfort and joy and fill your home with good cheer this winter.

Bar cart classics

Mini martinis

Here a timeless classic is scaled down and served in a minature cocktail glass to make the perfect aperitif, add a stuffed olive to garnish, or serve with a Green Olive & Anchovy Tapenade Crostini (recipe page 136).

15 ml/½ oz. Noilly Prat, or other dry vermouth

75 ml/3 oz. London dry gin (such as Beefeater)

2 stuffed green olives, to garnish (optional, see recipe intro)

SERVES 2

Pour the vermouth and gin over cracked ice in a glass or metal mixing jug/pitcher. Stir to make the cocktail very cold. Strain into 2 small chilled cocktail glasses. Garnish with an olive, if using, and serve at once.

Boulevardier

This variation on a Negroni is thought to have been invented by Erskine Gwynne, an American writer who lived in Paris and was a regular at Harry MacElhone’s bar in that great city. The drink shared its name with the monthly magazine that Gwynne edited, ‘The Boulevardier’.

25 ml/1 oz. Maker’s Mark Bourbon

25 ml/1 oz. Cocchi Vermouth di Torino, or other red vermouth

25 ml/1 oz. Campari

an orange zest, to garnish

SERVES 1

Add all the ingredients to an ice-filled mixing glass and stir vigorously. Strain into a coupe glass, garnish with a piece of orange peel and serve at once.

Old pal

A lighter and less sweet version of The Boulevardier (see above).

25 ml/1 oz. rye whiskey

25 ml/1 oz. Cocchi Americano

25 ml/1 oz. Campari

a lemon zest, to garnish

SERVES 1

Add the ingredients to an ice-filled mixing glass and stir vigorously. Strain into a rocks glass (with ice if liked), garnish with a lemon spiral and serve at once.

New York sour

A red wine float provides a delectably festive twist on the classic whiskey sour.

50 ml/1⅔ oz. Bulleit Bourbon

25 ml/¾ oz. fresh lemon juice

25 ml/¾ oz. sugar syrup

1 dash of Angostura bitters

20 ml/⅔ oz. egg white

25 ml/¾ oz. red wine

an edible flower, to garnish

SERVES 1

Combine all the drink ingredients, except the wine, in a cocktail shaker and ‘dry’ shake without ice to emulsify the egg white. Add a scoop of cubed ice, then shake hard and strain into a small wine glass over cubed ice. Pour the red wine slowly over the back of a bar spoon or teaspoon to ‘float’ a layer of red wine over the cocktail. Garnish with an edible flower and serve at once.

Ward eight

Named after a voting district in Boston once famous for its political corruption, the ward eight is a somewhat forgotten classic cocktail that shows how well rye whiskey can pair with orange juice.

50 ml/1⅔ oz. Michter’s Straight Rye Whiskey

25 ml/¾ oz. fresh lemon juice

25 ml/¾ oz. fresh orange juice

7.5 ml/1½ teaspoons grenadine

10 ml/2 teaspoons sugar syrup (or to taste)

an orange wedge and Luxardo maraschino cherry, to garnish

SERVES 1

Add all the drink ingredients to a cocktail shaker with a scoop of cubed ice and shake hard. Strain into a chilled coupe glass, garnish with an orange wedge and a cherry and serve at once.

Bramble

A drink for gin lovers. (Pictured with Beef with Blackberry Sauce & Watercress Toasts, recipe page 139.)

50 ml/2 oz. London dry gin

25 ml/¾ oz. lemon juice

10 ml/2 teaspoons sugar syrup

15 ml/1 tablespoon Crème de Mûre (blackberry liqueur)

a lemon slice and a fresh blackberry, to garnish

SERVES 2

Add some crushed ice to each of the serving glasses. Shake the gin, lemon juice and sugar syrup in an ice-filled cocktail shaker and strain into the prepared glasses. Drizzle half of the Crème de Mûre over the top of each drink so that it bleeds into the pale mixture. (Do not stir.) Garnish with a lemon slice and a blackberry and serve at once.

Sweet Manhattan

Perhaps one of the most iconic cocktails of all time, there is a reason that the manhattan is a tried-and-true classic. Bourbon pairs beautifully with sweet vermouth and bitters: together they are a match made in heaven. The manhattan is also the basis for countless variations – for instance substitute bourbon for Scotch and you’ve got a Rob Roy.

50 ml/⅔ oz. Jefferson’s Reserve Bourbon, or similar

25 ml/¾ oz. Cocchi Vermouth di Torino, or other sweet vermouth

3 dashes of Angostura bitters

an orange zest

a Luxardo maraschino cherry, to garnish

SERVES 1

Combine all the drink ingredients in a mixing glass with a scoop of cubed ice. Stir for about 30 seconds before straining into a chilled coupette glass. Squeeze the orange zest to express the citrus oils over the drink and discard. Garnish with a Luxardo maraschino cherry and serve at once.

Old fashioned

If you enjoy Bourbon in a cocktail it doesn’t get any better than a well-made Old Fashioned. (Pictured page 108.)

1 white sugar cube

2 dashes of Angostura bitters

50 ml/2 oz. bourbon or rye whiskey

an orange zest, to garnish

SERVES 1

Put a sugar cube in a rocks glass. Splash with the bitters until the cube is saturated. Muddle until crushed and syrupy, adding just a little water if necessary to achieve this. Pour in the bourbon and add ice. Stir and then twist the orange zest on the surface of the drink just to release the orange oils and drop it into the glass. Serve at once.

White Manhattan

Unaged American whiskey (nicknamed ‘white dog’) has gained cult status in recent years. This drink uses it and other ‘white’ ingredients for a variation on the manhattan that is ideal for the holiday season.

40 ml/1⅓ oz. Georgia Moon Corn Whiskey

20 ml/⅔ oz. Cocchi Americano

3 dashes of white wine vinegar

10 ml/2 teaspoons Suze (bitters flavoured with gentian root)

1 dash of orange bitters

a lemon zest, to garnish

SERVES 1

Stir all the drink ingredients together in a mixing glass with a scoop of cubed ice for around 20–30 seconds. Strain into a chilled coupe glass. Squeeze the lemon zest to express the citrus oils over the top and sides of the drink and use to garnish the glass. Serve at once.

Vieux carré

Pronounced ‘voo ka-ray’, the name of this drink translates to ‘old square’, the French term for New Orleans’ French Quarter.

30 ml/1 oz. Sazerac Rye Whiskey

30 ml/1 oz. Cognac

30 ml/1 oz. Martini Rosso, or other sweet vermouth

7.5 ml/1½ teaspoons Benedictine

1 dash of Angostura bitters

1 dash of Peychaud’s bitters

a large lemon zest, to garnish

SERVES 1