Food Network Magazine - (12)December 2020

1.

cardamom, just mix together with

the lime juice). Add the brewed tea,

pomegranate molasses and a few ice

cubes to the shaker and shake well

for 15 seconds.

2.Fill a tall glass with ice and strain

in the tea mixture; top with club soda

and garnish with a lime wheel.

BOURBON

NEGRONI

MAKES: 1 drink

4¼ cups bourbon

2 figs, sliced

2 pears, sliced

1

1 ounce bitter orange aperitif

(such as Campari)

1 ounce sweet vermouth

Orange slice, for garnish

1.Make the infused bourbon: Combine

the bourbon, figs, pears and vanilla

seeds and pod in an airtight container.

Let infuse in the refrigerator for at least

2 weeks but no more than 3 weeks.

Strain through a fine-mesh sieve.

2.For each drink, combine 2 ounces of

the infused bourbon, the aperitif and

vermouth in a mixing glass with ice.

Stir for 90 seconds, then strain into

a chilled martini glass. Garnish with a

slice of orange.

MOLLY YEH’S

BLOOD ORANGE AMARETTO SOUR

MAKES: 2 drinks

8 ounces amaretto

2 ounces lemon juice

2 ounces blood orange

juice, plus blood

orange peel, for garnish

Maraschino cherries

with juice (such as

Luxardo), for garnish

1.Add 1 cup ice

to a cocktail

shaker. Add

the amaretto,

lemon juice and

blood orange

juice and shake until cold

and frothy.

2.Fill 2 small glasses with ice

and divide the drink between

them. Garnish with blood orange

peel, maraschino cherries and a

little bit of the cherry juice.

TED ALLEN’S

GINGER

COCKTAIL

MAKES: 8 drinks

½

sugar

½

½ cup vodka

1 lemon, sliced into wedges

3 tablespoons cubed

candied ginger, for garnish

1 bottle chilled sparkling wine

1.Make the ginger syrup: Combine

½ cup water, ½ cup sugar and the

sliced ginger in a small saucepan and

simmer for 10 minutes, until the sugar

is dissolved. Remove the saucepan

from the heat and stir in the vodka.

Chill for 2 hours or overnight. When

ready to serve, strain to remove the

ginger pieces.

2. Spread the remaining 2 tablespoons
   sugar in a thin layer on a plate. Coat the
   rims of 8 glasses with the juice from
   the lemon wedges and immediately dip
   in the plate of sugar.


3. Add a few pieces of candied ginger
   to each glass. Pour 1 tablespoon of the
   ginger syrup over the ginger pieces
   and top with the sparkling wine.

CARLA HALL’S

POMEGRANATE SUNRISE

MOCKTAIL

MAKES: 1 drink

1 teaspoon fresh lime juice,

plus lime wheel

for garnish

1 cardamom pod

(or generous pinch

of ground cardamom)

4 ounces brewed

pomegranate tea, cooled

1 heaping teaspoon

pomegranate molasses

Chilled club soda, for topping

KARDEA BROWN’S

HOLIDAY MULE

MAKES: 6 drinks

(plus extra infused rum)

2 sprigs rosemary,

plus more for garnish

4 cups white rum

1 cup sugar

1 3-inch piece fresh ginger, peeled

Pure maple syrup and turbinado sugar,

for rimming the cups

2 cups Cheerwine Holiday Punch

(or other cherry soda)

Lime slices and frozen cherries, for garnish

1.Make the rosemary-infused rum: Place a sprig

of rosemary in each of two 16-ounce mason jars.

Pour 2 cups rum into each jar and close tightly. Let

infuse for 2 to 3 days at room temperature.

2.Make the ginger syrup: In a small pot over

medium heat, combine the sugar, ginger and

1 cup water. Bring to a boil, then reduce the heat

and simmer, stirring, until the sugar is dissolved,

about 5 minutes. Let cool 20 minutes, then

strain. (You can also skip this step and use

store-bought ginger syrup.)

3.Mix each drink individually: Rub the rim of

a copper cup with maple syrup, then dip in

turbinado sugar. Fill a cocktail shaker with ¼ cup

ice. Add ¼ cup rosemary-infused rum, ¼ cup

ginger syrup and ⅓ cup punch or soda. Stir, then

add ice to the copper cup and pour in the drink.

Squeeze a few lime slices into the drink, then

garnish with a rosemary sprig, cherries and a

slice of lime.

holiday

eats

104 FOOD NETWORK MAGAZINE ●DECEMBER 2020

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MARCUS SAMUELSSON'S

(plus extra infused bourbon)

vanilla bean, halved

lengthwise, seeds scraped

CHAMPAGNE

cup plus 2 tablespoons

cup sliced fresh ginger

• ...................................................................................................................................................................................................................................................................

Put the lime juice

and cardamom pod

in the bottom of

a cocktail shaker

and crush the pod with the handle

of a wooden spoon (if using ground

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