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"It's so beautifully arranged on the the plate – you know someone's fingers have been all over it." – Julia Child

Posts from the Winter Cocktails Book Category

Red Red Red

A potion for Valentine’s Day… For those stung by cupid, and to those rebuffed. To those in love, in lust, indifferent. To the poets and masochists and loners and users. To the hopeless romantics, the fools, the obsessives, and the cold-hearted…

Blue and orange flame love.
Searing love. Scorching love.
Hungry, gnawing, constantly craving love.
Chocolate, marshmallows, melting, luxuriously dripping.
Saccharine love. Love that bites and chews and sucks and savors and gulps. Satiating, quenching, filling.
Hot berry pie love, caramel cake love, velvety icing love.
Filled, layered, frosted, can’t wait to devour. Ice cream and cherry-on-top love.
Whipped cream. Gluttonous, greedy, can’t get enough love.
Bonbons, macarons, Marie Antoinette confections and pink champagne, bubbly love.
Sticky amber honey, lavender, agua de azahares, fragrant love.
Paper-cut and lemon juice love. Under the skin, cut-to-the-quick, stinging.
Hiccupping love. Heartburn love. Nauseating love.
Drunken, aching, choking.
Chamomile tea, tiny cube of sugar, soothing love. Warm, still, pool of gold; gentle lullaby and dreamless sleep love.
Root cellar love, dark, dank, buried. Forgotten icebox drawer, stale bread, molding cheese.
Blushing apple, falling, rotting, worming. Burnt toast, fallen soufflé, curdled custard love.
Extinguished love, white ashen coals, wisp of smoke.
Bony, famished, gum-in-hair love.
End of the feast love.

RED RED RED … an original recipe from Winter Cocktails
A sparkling drink made blush with a tart beet granita.

8 ounces cooked beets (see Ingredient Tip)
1 Granny Smith apple, peeled, cored, and cut into 1-inch chunks
1 cup granulated sugar
1 1/4 cups water
3/4 cup apple cider vinegar
6 star anise pods
2 teaspoons whole allspice berries
1 (750-milliliter) bottle prosecco, chilled

– Pulse beets until completely pureed in food processor. Set aside.

– Combine sugar, water, vinegar, star anise, and allspice berries in medium saucepan. Cook over medium-high heat, stirring until sugar is completely dissolved, about 5 minutes. Stir in beets. Remove from heat and cool to room temperature.

– Strain mixture through a fine-mesh sieve into 13- by 9-inch baking pan and discard solids. Place pan in freezer. After 20 minutes, scrape with fork. Repeat scraping procedure until mixture is fully frozen and has a slushy-like consistency.

– To serve, spoon 3 to 4 tablespoons granita into champagne flutes and top off with prosecco. Serve.

Serves 6

INGREDIENT TIP Beet Red: Use homemade roasted beets or store-bought vacuum-sealed beets. Avoid canned beets, as they are too soft and water-logged.

Salted Caramel Hot Chocolate

We know: it’s freezing. We’d offer to come over and snuggle, but, no way we’re leaving home today. Try our remedy instead!

 

SALTED CARAMEL HOT CHOCOLATE
A dark, rich, and perfectly seasoned elixir from our book,  Winter Cocktails

In this variation, sugar cooks down to an amber, bittersweet caramel that blends seamlessly into hot chocolate.
Cooking Tip: You will need a large saucepan for this recipe: the addition of cream to the caramel causes the mixture to bubble aggressively.

1 1/2 cups granulated sugar
3/4 cup water
6 tablespoons light corn syrup
1 cup heavy cream
1 teaspoon Maldon salt, plus additional for garnish
4 tablespoons unsalted butter
1/2 cup natural cocoa powder
3 tablespoons packed dark brown sugar
4 cups whole milk
6 ounces bittersweet chocolate, finely chopped, or chocolate chips
2 teaspoons pure vanilla extract

Ingredient Tip: Maldon salt is a sea salt whose large flakes are ideal for seasoning: they melt slowly but easily into warm items, and also provide a nice crunch and textural contrast. See page 000 for resources.

– Stir sugar and water together in large, heavy-bottomed saucepan over medium-high heat. Cook, swirling pan occasionally, until sugar turns dark amber and just begins to smoke, 6 to 8 minutes. Immediately add cream and salt, stepping away from pan while bubbling and sputtering subside. Reduce heat to medium and stir just until mixture is smooth. Remove from heat.

– Melt butter in medium saucepan over medium heat. Add cocoa and brown sugar and stir with whisk until a paste forms. Slowly add milk, whisking constantly. Whisk in caramel. Bring to simmer over medium-high heat, then, reduce heat to medium-low. Stir in chocolate and cook, stirring until chocolate is completely melted. Remove from heat and stir in vanilla.  Serve in warm cups and sprinkle with Maldon salt.

– Spike each serving with 1 1/2 ounces Amaretto per serving, if desired (trust us, you desire).

Serves 4

 

 

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We’ve been celebrating the release of our book, Winter Cocktails , for a few weeks with book signings, demos, and most importantly,  with loud and punch-drunk parties at home and with friends who’ve supported us every step of the way. Celebrate with us at home with one of our cocktails, and share in our glee while you look at these pictures, graciously taken by photographer Shinsuke Kishima.

A special thanks to Penelope Bouklas and Emily Rickard our prop stylists, without whose magical touches and hawk-eyed attention to detail, our book wouldn’t be as sumptuous as it is. Thank you to Geraldine Pierson, who put up with a vast number of photos that needed to be scoured through and pruned. Thank you to Lea Siegel for getting us camera-ready for our portraits. Thank you to Benny Mouthon, who added sound to our video and also took the lovely portrait at the back of our book, catching us in all of our early-morning/no makeup glory.

Finally, thank you to Ed Levine, Kenji López-Alt, and Leandra Palermo at Serious Eats for hosting a great party and cheering us on. And, congratulations to old friend and Author of One Bowl Baking Yvonne Ruperti who celebrated her book with us, too.