January 29, 2021
Decided to end the month with one more non-alcoholic delight, in honor of those taking part in the now-annual booze-skipping known as dry January. This drink’ll be like the dessert at the end of the month’s n/a meal, as it’s a rich charmingly chocolate treat, one that has enough tang to balance all that lush loveliness out. In a way, it’s based on the canonical creamy cocktail classic (a favorite of mine!) called the Alexander, which also features a trio in equal parts, one of which there and here is cream. In the Alexander, the other two are gin and cream de cacao, whereas here we have orange juice and chocolate syrup. It’s a drink that demands some good solid shaking to get the combination mix level you want, and to keep that sweetness smooth and make the mix mighty fine.
The End Most Sweet
1 ounce freshly squeezed orange juice
1 ounce heavy cream
1 ounce chocolate syrup
Peppermint stick, for garnish (optional)
1. Fill a cocktail shaker halfway full with ice cubes. Add our three sweet and friendly ingredients. Shake very well, quickly.
2. Strain (though a fine strainer if you’re worried about pulp) into a cocktail glass, and garnish with the peppermint stick, if you want. I go a little back-and-forth, as sometimes that hit of peppermint is perfect, and some days I’m just not feeling it. You see how you feel, and go forth sweetly.
January 22, 2021
I realize that the “holidays” in some ways are behind us, at least what people think of when one says “holidays,” in Western culture, that is, meaning the winter holidays, though really there are holidays year round, round the world (thankfully)! Which means drinking a drink called “Holiday Tea Time” anytime at all is perfectly dandy, and especially, me thinks, in January, because this particular drink doesn’t have any booze in it, and though I don’t partake in the now-ritual called “dry January,” I know lots of fine folks who do, and they deserve to have good drinks during that timeframe, and here we are then, with this peppermint-y, rosemary-y, bubbly delight. The peppermint travels this holiday road through the addition of peppermint tea, chilled here, and the rosemary through rosemary simple syrup, which I’m fairly fond of, I have to admit!
Holiday Tea Time
2 ounces peppermint tea, chilled
3/4 rosemary simple syrup (see Note, below)
1/4 ounce freshly squeezed lemon juice
4 ounces club soda
Rosemary sprig, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the tea, syrup, and juice. Shake well.
2. Fill a highball or comparable glass three-quarters full with ice cubes. Strain the mix from Step 1 through a fine strainer into the glass over the ice. Top with the club soda.
3. Stir to combine. Garnish with the rosemary sprig.
A Note: To make the rosemary simple syrup, add three-quarters cup fresh rosemary to a saucepan. Muddle a little bit with a muddler or wooden spoon. Add 1-1/2 cups sugar and 1 cup water to the saucepan and raise the heat to medium-high. Stirring regularly, let the mixture come to a low boil, and keep it there until the sugar is dissolved. Simmer for ten minutes, remove the heat, and let cool completely. Strain out the rosemary, and pour into a container with a good lid. Store in the fridge for up to two weeks.