Posts Tagged ‘drink’

I’m going to be sending a lot of recipes your way from now until Christmas – for both food and drink – so tune in and turn on that holiday cheer!

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The never-ending candy-cane extends infinitely in both directions

Candy Cane Shot, Version 1:

  • 1/4 oz Peppermint Schnapps
  • 3/4 oz Cherry Brandy
  • Garnish with small candy cane or a sprig of fresh peppermint

Candy Cane Shot, Version 2:
Layer in a shot glass.

  • 1/3 oz Grenadine
  • 1/3 oz Peppermint Schnapps
  • 1/3 oz Creme de Menthe

Peppermint Aztec
Pour in order listed and garnish with peppermint stick.

  • 2 oz. Peppermint Schnapps
  • 1 oz. Kahlua
  • 1 cup chocolate milk

The never-ending candy-cane extends infinitely in both directions


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These particular drinks both call for Cinnamon schnapps, of which the most famous variety is Goldschlager, a Swiss product with flakes of real gold floating in it. Some have been concerned that the gold may cause an adverse reaction in individuals who are sensitive, but Wikipedia assures us that “there is currently less than a tenth of a gram (0.1 g) of gold flakes in a 750 ml bottle of Goldschläger[1], which, as of July 9, 2008, amounts to about 3.00 USD on the international gold market.[2]” I don’t know why this information, in itself, should assure us, but no matter: you can get cinammon schnapps without the gold (although certain other brands have copied Goldschlager). DeKuyper’s Hot Damn!™, for example, doesn’t contain gold flakes, and it is on the Washington State Liquor Stores Current Price List.It also has the advantage of being a fiery red color, which goes with Christmas.

Now, having made all these qualifying statements, the recipes themselves are very straightforward–


– 1/2 oz Cinammon Schnapps
– 1 oz. Vodka


Pour both liquors into glass – do not mix or stir. Serve on the rocks or straight up. Add cinnamon stick garnish.


3/4 oz Apple Schnapps
1/4 oz Cinnamon Schnapps
2 oz Vodka

In a mixing glass filled with ice, combine ingredients and shake. Strain into glass. Drop in a thin wedge of green apple (e.g., Granny Smith var.) or mount on glass and add cinnamon stick.

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This easy to prepare drink is guaranteed to warm you and your guests from head-to-toe on a cold winter’s night.



Heat cider, cinammon candies and allspice to boiling; reduce heat. Cover and simmer 5 minutes. Remove allspice; stir in honey.  Serve in mugs & garnish with cinnamon stick if desired. Makes 24 1/2 cup servings.

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Now it’s time to begin with the really fun part of this blog. As with last year, I’ve been searching out all sorts of interesting holiday recipes for both food and drink, along with a host of other “Christmas arcana” – from poetry and fiction to Christmas trivia and factoids, from wallpaper and Victorian postcards to classic video and music clips – and more. This year I would like to make “Old Christmas” – the traditions from way back when – a major focus of the blog.

Here is a hearty brew from Athole, a mountainous region of Scotland, which may be served either warm or cold.




  • 1 cup honey
  • 1-1/2 to 2 cups heavy cream
  • 2 cups Scotch whiskey


Heat honey, and when it thins slightly, stir in cream. Heat together, but do not boil. Remove from heat and slowly stir in whiskey. May be served hot, or thoroughly chilled overnight. If you have some comb honey on hand, a bit of the comb may be used as a garnish, as shown in the illustration. Makes 4-6 servings.


Factoid: Today Atholl Brose is sold as a liquer, containing the traditional ingredients of oatmeal water, heather honey, and Scotch whiskey, but minus the cream. Often cream is added, particularly on festive occassions.

*Henceforth, all drink recipes will be clearly labeled either “alcohol” or “no alcohol.”

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Hot Buttered RumSimple as can be. That old north wind is blowing in Bellingham right now, and hot-buttered rum hits the spot, especially if you’ve been out in the cold.

1.) Go to the grocery store and purchase some hot-buttered rum batter. Harvey’s is a popular brand, but Haggen makes their own this time of year, as well. I think Reser’s also makes it (I’m a Harvey’s man, myself).

2.) Go to the spices section and pick up a bottle of rum or brandy flavoring, or both (Locals: Fred Meyer has both varieties).

3.) Prepare according to instructions, substituting a few drops of the flavoring for the booze.

4.) Sprinkle a bit of cinammon and/or nutmeg on top, as you like it. Garnish with cinammon stick and/or lemon.

5.) Be warm, and make merry!

If you prefer alcohol in it…well, you know what to do. 🙂

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• 3 cups strong tea
• 2 750-ml. bottles dry red wine
• 1 750-ml. bottle dark rum
• 1 lb. superfine sugar
Juice of 1 large orange
Juice of 1 lemon

Mixing instructions:
Heat wine, tea and fruit juices in a chafing dish or saucepan, but do not boil. This punch may be served from the chafing dish or transferred to a heatproof punch bowl. Put sugar into a large ladle and saturate with rum. If ladle is not large enough for all the sugar, put remainder in punch bowl. Ignite rum in ladle and pour blazing into punch. Stir well, extinguish flames, and then pour remainder of rum into punch. Stir again and serve. Makes about 27 servings.

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I’ve just been made aware of yet another holiday drink, which seems similar to Potus Ypocras; both most likely herald back to the Roman Empire, where mulled wines were also enjoyed. You may buy prepared gluhwein syrup online, here:


And here is a recipe for making it at home. Personal websearches should almost certainly yield even more variants on the theme.

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