The Holiday Tipple: Papa Elf’s Cranberry Daiquiri

Papa Elf's Cranberry Daiquiri

Ho ho ho, Boozers. The holiday season has managed to arrive amid all the usual hoopla and hypocrisies, yet somehow we still maintain our childlike wonder at a season full of magic and mystery. Off in a distant winter wonderland, elves are scurrying through sawdust-covered workshops in the rush of preparing for a global gift-giving extravaganza, and we imagine Papa Elf trudging back to his icicle-draped gingerbread cottage at the end of the day, wearily longing for an icy cocktail.

Like Papa Elf, Papa Hemingway also longed for a cocktail at the end of — or perhaps during — a long day of creating the gift of stories for the masses. Being in a somewhat warmer clime, Papa H was all about the daiquiri, tart with lime, warm with rum, then chilled, shaken and served straight up — devilishly simple. This is no syrupy Slurpee of a drink, but rather an elegant end to a day well spent in serving others. Now it’s time to serve yourself.

Papa Elf’s Cranberry Daiquiri

The basic concept of a true Hemingway daiquiri is that it should be mostly tart, but lightly sweet, possibly like the demeanor of a busy elf. While a classic daiquiri is made quite simply with lime juice, sugar, rum, and Maraschino liqueur, we’ve introduced some tart cranberry to give it a seasonal flair.

2 ounces silver rum (we like our local Lyon Distilling Company‘s white rum)

1.5 ounces fresh cranberry-ginger juice (recipe below)

.5 ounce Maraschino liqueur

wedge of fresh lime

Pour first three ingredients into a cocktail shaker with ice and shake well. Squeeze in lime juice, stir once, then strain into a chilled Cosmopolitan glass.

to make the fresh cranberry-ginger juice: It may be tempting to use commercial cranberry juice — and you could — but don’t. You’ll be glad you did this. Take 1/2 cup fresh cranberries and a couple of 1/2-inch slices of fresh ginger and put them in a small saucepan with enough water to cover and 1/2 cup of sugar. Bring to a simmer over low heat and let simmer for 30 minutes. Remove from the heat and let cool, then pour into a blender with 3/4 cup of water. Blend on high until completely liquified, then strain out the solids — you may need to strain twice to get a nice clear liquid. Can be refrigerated for up to two weeks.

 

 

The Friday Tipple: Cranberry Jelly Shot

Cranberry Jelly Shot

Are you ready for the big day, Boozers? With just under a week until the great Thanksgiving feast, our lists are made and the prep has begun. Naturally, we started with cocktails.

This year, of course, there’s the added pressure of the first night of Hanukkah falling on the same day, creating the hybrid festive day of Thanksgivukkah. This posed a cocktail conundrum until we remembered Mama Stamberg’s Cranberry Relish, a blindingly bright pink concoction of cranberries and horseradish that has been the butt of many jokes on NPR for at least a couple of decades. But we thought… why could it not be the basis for a perfect palate cleanser during a heavy meal?

And so we present you with the Cranberry Jelly Shot. You may recall that we love a jam cocktail, as the pectin from the jam creates a lovely silky mouthfeel; we then pickled some cranberries with horseradish for a garnish, using the resulting liquid — essentially a shrub — to give the shot a bit of a kick. Sit back and give thanks.

Cranberry Jelly Shot

You can use your choice of alcohol for this shot, as it could work equally well with vodka, tequila, or gin, but we suggest an unaged whiskey, often known as moonshine, for its quintessentially American properties, which seem appropriate for Thanksgiving. To give it a Thanksgivukkah twist, try using Catoctin Creek Mosby’s Spirit, a certified Kosher white whiskey.

1 tablespoon cranberry jelly (homemade or storebought)

1 ounce white whiskey or other liquor of your choice

1 ounce cranberry-horseradish shrub (recipe below)

pickled cranberries, for garnish (recipe below)

Put first three ingredients in a cocktail shaker with an ice cube and shake very vigorously so that the cranberry jelly dissolves into the liquid. If the liquid seems overly thick, dilute with a scant teaspoon of water. Strain into a shot glass and garnish with a few pickled cranberries on a toothpick. Can be shot down in one gulp or sipped, and is also delicious if served over ice in a rocks glass and topped off with chilled club soda.

Pickled Cranberries and Cranberry-Horseradish Shrub:

1 cup fresh or frozen cranberries

1 cup apple cider vinegar

1/2 cup water

1 cup sugar

2 heaping tablespoons grated horseradish (from a jar is fine)

1 small cinnamon stick

Put all ingredients in a saucepan and bring to a gentle boil, just until cranberries begin to pop. Reduce heat to quite low and allow to simmer for about 20 minutes, or until thickened. Remove from heat and allow to cool thoroughly. Remove cinnamon stick and put the cranberries and liquid (known as a shrub) into a food storage container and refrigerate for up to two weeks.