Our best Remix cocktail recipes for the season
Shake up a cocktail party with holiday favorites from our Remix column
Published: December 25, 2013
Variation: For those who like more of an alcoholic smack in the kisser, add 1 ounce of blackstrap rum to the shaker. It’s way more in your face, but still tastes great.
- 1 ounce pear brandy, like Fidelitas Williams (see note)
- 1 ounce St. Germain liqueur
- 1/2 teaspoon of ginger simple syrup
- very dry sparkling wine (brut)
First, the ginger syrup: combine a half-cup of water and a half-cup of sugar in a small saucepan and bring it to a boil; drop in about 2 inches of peeled ginger cut into chunks and lower to a simmer. Stir until the sugar is dissolved (two minutes or so), then set aside to cool. Pour through a strainer into a jar and store it in the fridge so you don’t have to keep making it every time you want a cocktail.
Pour pear brandy, St. Germain and ginger syrup into a shaker half-filled with ice. Shake quickly to combine, then strain into a champagne glass (flute or coupe). Top with sparkling wine and garnish with a lemon peel twist or a slice of Seckel pear.
Note: Be sure to use pear brandy, which will be shelved with the cognacs, brandies, Calvados and eaux-de-vie – not pear liqueur (like Marie Brizard), which a certain liquor store chain confusingly shelves under the sign “fruit brandies.” If you see sour apple schnapps or crème de banana, you’re in the wrong place.
- 1 1/2 cups chopped strawberries, leaves and cores removed
- 1 1/2 tablespoons balsamic vinegar
- 1/4 cup sugar
- 2 cups water
- chilled prosecco, cava or champagne
Place berries, vinegar, sugar and water in a small saucepan. Bring to a boil over medium heat. Reduce heat and cook at a low simmer until syrup thickens and reduces to a third of original volume, 20 minutes or so. Set aside to cool.
Strain the syrup through a mesh sieve, then pour a teaspoon of it into the bottom of a champagne glass. Fill with sparkling wine and gently stir. Garnish with a broken strip of lemon peel or a clean, bruised basil leaf.
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