Spiked Pear Cider

img_1799Proposed By: David

Reviewed By: Jonathan

Thanks to this cocktail blog, our history with good and bad holiday drinks is well-chronicled. I won’t return to Tom and Jerrys—ever—and the French 75—though it remains my favorite champagne drink. The time has come to move on, say goodbye to 2016, thankfully, and try something new.

As I mentioned last time, a Google search for “Unconventional Holiday Cocktails” turns up choices like Peppermint Martini, Spiced Coconut Hot White Chocolate, and other drinks rejected for being too sweet, too thick, too complicated, too unnatural, and/or too Seussian. Mostly they were too frou-frou. Though I’m not Fezziwig or the most uproarious holiday party guest, I’m no Scrooge. I try to keep my bah-humbugs to a minimum and keep the season well, but, sometimes, when I look at a Yummly page quilted with coupes of technicolor libations on elaborate tablescapes created for this time of year, I cry a little inside. Does it have to be such a big deal, really?

Plus, while I’m showing off my decision tree, let me confess that I try to consider friendly fire in choosing cocktails—the people around my brother and me, mostly our wives, who will have to share these drinks with us. During this season or any other, I’ve learned to reject the purely alcoholic combinations and know that the most welcome ingredients may be juice and some prominent liqueur we already have. That’s why I thought of Spiked Pear Cider. Its central ingredient is juice, not alcohol—it’s not at all boozy—and it’s both warm and a little fizzy.

  •  4 c. sparkling pear or apple cider
  • 3 c. pear juice
  • ½ vanilla bean
  • 5 whole cloves
  • ½ c. brandy
  • 3 tbsp. orange liqueur (such as Grand Marnier)
  • 1 Seckel pear

The preparation may seem a little complicated, but it isn’t. Just bring 3 cups of the sparkling cider, the spices, vanilla bean (I used a few drops of extract), and the 3 cups of pear juice (I recommend Jumex in a can. Bring that to a boil, turn down the heat, and simmer it for 7 minutes. Stir in the brandy and orange liqueur after that. The recipe says to strain the liquid into a pitcher, but we skipped that part. We also halved the recipe. Top it with more sparkling pear cider and garnish.

Though we’re currently suffering a polar vortex here in Chicago, this winter has otherwise been warm, and I don’t think the hot part of this cocktail is all that essential. In fact, I could see returning to this recipe in June, maybe with a little iced tea added. My inner Thoreau wants to urge simplicity, simplicity, simplicity and doing what seems easiest and most comfortable during this harried time. Just enjoy yourself and each other, no extra assembly required.

Here’s Jonathan’s Review:

daisyOh those hazy, crazy, lazy days of late Autumn. First, we had the drink as a punch on Thanksgiving Day and now it will soon be Christmas and I am just writing the review. Hazy memory. I wish I could blame that on important things going on but it is really just a jumble of work, events, then some utility construction that has destroyed swaths of our yard and sent me to customer service purgatory on numerous occasions. The next time I call Time Warner will be the official edge of crazy. Finally, the picture that is included is my best illustration of lazy. As in, hey-dummy-you-forgot-to-take-a-picture-of-the-drink lazy.

This is the type of proposal that I love. David came up with a cocktail that could be made in advance (mostly), added a wonderful fragrance to the kitchen and served a group. It was the perfect accompaniment to Thanksgiving so that is how it was served.

There were a few small changes that I made to the recipe. The most important was that I served it cold. That allowed us to make the base, with another slight change by using bourbon soaked vanilla bean pods, in advance and then top with chilled sparkling cider with each serving. The final change was that I used an apple/pear brandy that I had left from a Calvados drink we made earlier.

This punch is a mix of subtleties. The base has a background taste that just hints at the vanilla and cloves. In the same way, the pear and apple meld with neither being dominant. And unlike the many cocktails we have enjoyed with bubbly, the effervescence of the sparkling cider is muted by adding most of it during the mulling process. It could be my predilection for champagne drinks but I think it would be worth trying this with all the sparkling cider added to the base and then substituting sparkling wine for the topper. Especially if you drink this cold.

Jonathan’s Take: This is a Fall drink – subtle, quiet and simple like a day of drifting leaves.

David’s Take: If we do ever have a holiday party, I’ll serve this.

Next Time (Proposed by Jonathan):

We’ve gone so long between entries that another holiday is upon us. It is that time when we enjoy more confections, and food in general, than we do throughout the rest of the year. It is also the time for odd foods such as fruitcake which is rendered edible only through a thorough soaking in booze. We’re going to take a slight break from cocktails and try some foods that are enhanced or dominated by spirits. That can include candies, sides and main dishes as long as there is a liquor component.

Serendipity

SerendipityProposed By: Jonathan

Reviewed By: David

We don’t post as often now but having reached the three year mark it is increasingly difficult to come up with a proposal. While driving to the coast to meet friends, I was thinking about the gin and tonic alternatives I’d be serving them and wondering what I would suggest for the next drink. Nothing came to mind, but one of those friends was talking about a drink he had tried at a bar in Greensboro, N.C. He knew I liked cocktails topped with sparkling wines and thought it was one I would enjoy. The word escapes me but it was almost as if I had discovered my proposed drink by accident.

The Serendipity cocktail is a somewhat recent invention of the bartender Colin Field at the Hemingway Bar in the The Ritz Paris. The history of the drink is short, but that bar and others in Paris have long histories and are credited as having been the source of some of the classics. French 75, Sidecar, Monkey Gland, and (erroneously as it ends up) the Bloody Mary are just some of those.

The two bars were locations where the famous chose to drink also. Ernest Hemingway, Greta Garbo, Charlie Chaplin, Coco Chanel, Humphrey Bogart, and F. Scott Fitzgerald were all known to drink at Harry’s New York Bar and The Ritz in Paris. Even James Bond, thanks to Ian Fleming, had a drink at Harry’s.

Despite the fact that the Serendipity is not that old there are various recipes. If we only had a time machine (pronounced in true Dr. Evil fashion) we could get an exact recipe from The Hemingway Bar. Or we could simply fly to Paris and ask since that bar and The Ritz recently reopened after a major renovation. The time machine sounds more fun though. Here are two similar options:

6 mint leaves
1 teaspoon bar sugar
3/4 ounce Calvados
1 ounce clear apple juice
3-4 ounces brut champagne

Mint
1 ounce apple juice
1/2 ounce Calvados
1/2 ounce pear brandy
3-4 ounce champagne
Slice apple

For both recipes you bruise the mint, add other ingredients and shake with ice. Strain into a glass with ice, top with champagne and garnish (the apple slice in the second recipe or mint and peach slices for me). I also used mint simple syrup instead of sugar and a peach/pear brandy instead of Calvados.

This is a simple, subtle yet refreshing drink. The original concept was to use apple juice from Normandy with French Calvados and champagne. Since I couldn’t get apple juice from France I chose another (less expensive) option for the brandy and garnished with peach slices to make it a true fruit salad. I would suggest the sugar or syrup if using a brut champagne.

David’s Review:

SDMA friend in college famously combined unlikely foods in his dining hall meals. He like mashed potatoes with his tacos or a side of jello salad with spaghetti. He loved to squeeze a packet of Chinese mustard into his macaroni and cheese. When we commented, he always offered the same answer. “Hey,” he’d say, “it’s all going the same place.”

I’m still not sure I know what that means (or don’t want to think about it), but I get the spirit of his approach: only unimaginative people avoid crossing categories. It’s all food.

When it comes to cocktails, some people don’t like mixing beer with spirits… or wine with spirits… or beer with wine. Okay, I get the last one, but it seems a shame not to give an occasional beertail a try, and it’s a particular shame to avoid cocktails like the Serendipity that top the concoction with a splash of champagne.

What does champagne add? The current political climate leads me to believe there’s no convincing anyone of anything, but I’ll try anyway. Here are the pluses:

  • Effervescence: I’m sure it’s a trigeminal thing, but the the bubbles definitely contribute to creating a refreshing experience.
  • Subtle sweetness: The longer this blog goes on, the more my taste for sweet abates. Sparkling wine seems to add just enough.
  • A different sort of intoxication: Beer brewers sometimes add champagne yeast last in order to digest the last bit of unmetabolized sugar. There must be something to that.
  • An unacknowledged (and unnoticed) relation between ingredients: The connections between spirits are often hidden, but champagne and Calvados both come from fruit, apples and grapes.
  • Deep associations: Somewhere in my lizard brain is the notion that champagne is somehow more celebratory… though I doubt many lizards realize the connection.

I didn’t try the peach version Jonathan discussed, but I loved the common version of this cocktail. As is often the case with a classic, everything about it seems subtle. The mint is bruised, not muddled (and, like Jonathan, I tried mint simple syrup… but thought it was too much). Calvados, while obviously apple-y, isn’t cloyingly so. When Jonathan told me about the Serendipity, he apologized for sending me to the liquor store for another ingredient—both of our bars are now full with enough choices for a block party—but he needn’t have worried. Calvados has a more versatile taste than I expected and, in future experiments, will make my tasters say, “What’s that other flavor?” Finally, the apple juice adds a fresh element to this drink without overwhelming it. If fact, in my opinion, you could do without sugar or simple syrup altogether.

David’s Take: One of my favorites, though it seems too special to drink all the time.

Jonathan’s take: Another wonderful drink thanks to a champagne topper.

Next Time (Proposed By David):

Here in Chicago we are just getting some relief from some hot days, but, on the east coast, it’s hotter today than anything we experienced. It seems time for a blender drink, so I’m proposing the Rock Lobster. Since we’ve already had B 52s, it seems appropriate, but I’m ready for some fruit. It will also be fun to use that banana liquor languishing in my cabinet.