| Original recipes and
new interpretations of hot beverage classics from around the world are
served up in this slim volume by Mary Lou and Robert J.
Heiss. Look inside for some liquid holiday cheer in the form of Mistletoe and Holly (part cranberry juice, part peppermint schnapps), the traditional wassail (a British ale-based drink with spices and apples) or a basic Hot Buttered Rum. The 50 drink recipes include mixed coffees, special teas, festive punches, spiked cocoas, warm ciders and sophisticated cocktails. |
Admiral's Rum and Brandy Punch 1 cup apricot puree
2 cups pineapple juice 1/2 cup white grapefruit juice 1/2 cup (4 ounces) light rum 1/4 cup (2 ounces) brandy 4 lime wedges for garnish Combine the apricot puree and juices in a saucepan over medium heat and bring to a low simmer. Lower the heat and simmer gently for 2 minutes more, then add the rum and brandy. Serve in heatproof punch cups or glasses. Place a lime wedge in each cup, divide the punch evenly among the cups, and serve warm. Serves: 4 Paris After Dark 4 teaspoons sugar
4 teaspoons Dutch process cocoa powder 4 teaspoons heavy cream 1 1/2 cups strong coffee, freshly brewed 1/2 cup heavy cream, firmly whipped with 1 teaspoon sugar, for garnish Pinch of fleur de sel or other sea salt for garnish In each of two mugs, mix 2 teaspoons of the sugar and 2 teaspoons of the cocoa until well-blended and lump free. Add 2 teaspoons of the cream to each and stir until thoroughly combined into a light paste. Add 3/4 cup of the coffee to each and stir again until thoroughly mixed. Top each with a dollop of whipped cream. Roll the dollop over to stain it with the coffee, then sprinkle a few grains of sea salt atop the whipped cream.. |
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