Hey hey howdy-o holidays (the winter variety) are nearly upon us, and for reasons known only to the back part of my brain (and it ain’t talking) I tend to smoothly smooth my way into sweeter, creamier drinks about now. Well, maybe I can come up with some reasons. First, they tend to match all those Christmas-and-other-winter-holiday desserts perfectly. Second, on the creamy-side, these drinks often look like little winter-snow-wonderlands, at least those in dreams (and dreams are free, as the song says). Third, hmm, I get cold and drinking a lot of Alexanders and their brethren helps insult me. Does that work? The Silk Stocking definitely works as a holiday treat in the set up I’ve just set up. It’s an Alexander relation indeed, though slightly different. Well, one big difference: tequila instead of gin! That’s big. Then, the ratios in the recipe I use are slightly different than the classic Alexander’s (which is, of course, the king of dessert drinks), and I like them here cause that slightly smoky tequila-ness is allowed to shine, and allowed to mingle more firmly with the chocolate-y crème de cacao, while still having the cream to dress things up like a nice holiday suit (one snow white). A little cinnamon on top, and, delicious is unwrapped like a favorite present with each sip. Yummski.
The Silk Stocking
1-1/2 ounces tequila blanco
1-1/2 ounces crème de cacao
1 ounce heavy cream
Grated or ground cinnamon, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the three holiday liquid pals. Shake well.
2. Strain into a cocktail glass. Garnish with a dusting of cinnamon.
A Note: My guess is there are a few Silk Stocking cocktails around – it’s such a delightful and frisky name. But this particular lineup matches it best. In my humble opinion, as they say, of course.