Looking for a toddy for the body? Try one of Chef Jean-Georges Vongerichten’s recipes for a neo-holiday drink. They offer a tasty way to ring in the new year.
2 teaspoons of super-fine sugar
4 dashes of Angostura bitters
6 ounces of whiskey
2 blood-orange slices
6 pieces of crushed cranberries
2 blood-orange twists
4 cranberry mini ice cubes
4 plain mini ice cubes
Muddle sugar, bitters, orange slices, and cranberries with a splash of club soda. Add whiskey, and then pour into two glasses of mixed ice cubes. Finish with another splash of club soda.
Frozen Fire Champagne Cocktail
1/2 teaspoon of sugar
cranberry juice and hot chili sauce (Tabasco), frozen into mini ice cubes
champagne or sparkling wine
Vary ice-cube mix to taste — say, 8 ounces of juice to 10 drops of Tabasco. Place sugar and four to six ice cubes into a champagne flute, and then fill with champagne or sparkling wine.
To make tamarind water:
1 1/2 cups of tamarind fruit
1 1/2 cups of sugar
2 cups of water
Bring ingredients to a boil, and then strain the mixture through a cheesecloth.
6 ounces of spiced rum
4 ounces of club soda
4 ounces of the tamarind water (see above)
Shake together soda, rum, and tamarind water. Pour combination over ice, and then finish by grating fresh nutmeg over top.
4 ounces of gin
1 ounce of Amontillado “Los Arcos” Lustau sherry
Shake with ice, strain, and serve in a Martini glass. Garnish with a lemon twist.
Peppered Pear Champagne Cocktail
1/4 cup of pear puree
2 tablespoons of Poire William
1/4 teaspoon of black pepper
1 tablespoon of sugar
1 slice of dried pear
Mix the first four ingredients, pour 3 ounces of mixture into a glass, and then fill with champagne. Garnish with a dried-pear slice.
Master Chef Jean-Georges Vongerichten presides over the cooking brigade at Jean Georges, his restaurant, One Central Park West, New York, New York, 212-299-3900.