Dave Plier: Holiday Cocktails with Mixologist Charles Joly
Charles Joly, world re-known mixologist and proprietor of Crafthouse Cocktails joins Dave and provides some awesome holiday cocktails to celebrate the holidays. crafthousecocktails.com, theaviary.com.
The Guild Meeting
2oz Vanilla Sugar*, muddled with 6 pieces orange peel
16 oz brewed strong chai tea
4 oz fresh orange juice
2oz fresh lemon juice
2oz Canton ginger liqueur
6oz over proof American Whiskey
Prep: Place vanilla sugar in punch bowl.
Use vegetable peeler to cut six strips of orange peel. Combine peel with sugar and muddle to extract orange oil. Let peels marry with sugar as long as possible (up to 2 hours) to create oleo saccharum.
Heat water and brew tea with 3-4 bags or to desired strength. Pour brewed tea over sugar mixture and stir to dissolve.
Add remaining ingredients and stir to combine.
Add generous amount of ice if serving immediately or refrigerate until ready to serve.
Serves 4-6, or two very parched guests.
*Create vanilla sugar by placing a split vanilla bean into a sealed container of sugar for at least 24 hours.
The Guild Meeting is an original punch based on classic techniques. It is intended to share with old friends or break the ice with new ones.
The Sun Also Rises
3-4oz sparkling (Prosecco or brut cava work well)
¼ oz absinthe
¾ oz Plymouth Sloe Gin
¾ oz fresh lemon juice
¼ oz simple syrup (1:1 ratio, sugar:water)
3 dashes of Peychaud’s bitters
Glass: Champagne flute
Prep: Pour champagne into flute. In a mixing glass, combine absinthe, sloe gin, lemon and simple. Shake with ice and strain slowly into champagne flute. Top with a dash or two of Peychaud’s.
The Sun Also Rises is an original sparkling cocktail created in response to Hemingway’s “Death in the Afternoon” cocktail. Mr. Hemingway was a better drinker (and a much better author) than he was a bartender.
1 ½ oz Reposado Tequila
½ oz spiced raisin syrup*
1 oz rich apple cider
¾ oz fresh lemon juice
mezcal float- optional, but recommended …highly recommended
Prep: Combine tequila, raisin syrup, cider and lemon juice in mixing glass. Add ice, shake well and strain into rocks glass. Float mezcal over top of cocktail. Dust with cinnamon and garnish with remaining stick. (note: Ceylon cinnamon is preferable; however, cassia (common cinnamon) is just fine in a pinch)
*Raisin Syrup: Heat 24oz white grape juice until warm. Combine with 24oz sugar and stir until dissolved. Steep 5 cinnamon sticks, 6 cloves, 3 star anise and a scrape of nutmeg for 30 minutes. Let cool, strain and refrigerate for use.
Eve’s Answer is an original seasonal adaptation of the timeless margarita. Don’t forget to save some mezcal for later.
Tom & Jerry
1 ½ oz Batter*
1.5 Pierre Ferrand Ambre congac
¼ oz Jamaican rum
5 oz hot water (or milk for a richer option)
Footed coffee mug or other heat resistant glass
*Batter: 1 cup sugar, 3 eggs, 1oz Black Strap Rum
½ teaspoon cinnamon, grated
¼ teaspoon allspice, ground
Separate yolks and whites, beat well in separate bowls. Whip spice, sugar, and rum into yolks. Combine all ingredients and beat to batter consistency. Refrigerate until use.
Makes 6-8 servings.
The Tom & Jerry is a long standing holiday classic dating to the 1820’s. This recipe was adapted for the venerable Professor Jerry Thomas and his first edition of “How to Mix Drinks or The Bon Vivant’s Companion”, 1862.
Rye in Your Britches
2oz Basil Hayden’s
¾ oz Cherry Heering
1 dash Fee Bros. Aromatic Bitters
2 oz Milk Stout, beer
Prep: Combine Basil Hayden’s, Cherry Heering and bitters in a mixing glass. Add ice and stir. Gently pour in 2oz of milk stout (a basic stout will work in a pinch) stir lightly and strain into an old fashioned glass with ice. Scrape nutmeg over the top.