What I’m Drinking Right Now: Saint Nick’s Rosy Cheek
This holiday helper was created for a winter parties class I’m teaching tomorrow and Friday at the wonderful and worthy Dish It Up (if you’re in the Seattle area, or visiting, be sure to check them out not only for a wide range of kitchen gear, and kitchen classes, but also for their selection of wines). The class was featured in the most recent issue of Traditional Homes (cause we all know for a real traditional home, you need lots of booze), and I had to make up some new mixes (and snacks) for the occasion. Funny enough, when the creation took place it was summer (ah, those long-lead mags) and I was drinking and mixing with rosé quite a bit (a good dry rosé, like one from those madcap vintners at Trio, is a dandy mixer), which led to the rosé-backed Saint Nick’s Rosy Cheek.
Ice cubes
1-1/2 ounces rosé wine (be sure to get an actual rosé and not a blush wine)
1 ounce citrus vodka
1/2 ounce simple syrup
2 dashes orange bitters
Maraschino cherry, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the rosé, vodka, simple syrup, and bitters. Shake well.
2. Add the cherry to a cocktail glass, interesting cordial glass, or anything you won’t drop. Strain the mix over the cherry. Kiss Santa’s cheek.
I used Regan’s orange bitters here, and it worked wonders. I suggest you do the same. I like the little ting the citrus vodka brings, but think straight vodka would be good as well, and would be interested to try this with gin (I mean, I tend to like gin better anyway, but for some reason reached for the vodka originally. Now I feel sorta bad, like I’ve let gin down. Gin, I love you. Forgive me).
