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Here’s a little gift from me to you (I know, I know, you didn’t get me anything; it’s all right) in the form of a small piece of advice wrapped in a virtual bow: Having a holiday party without a signature drink or two is a – well, disastrous and boring idea. Disastrous because throwing a party where you try to stock up for every drinker’s preference is going to have you tearing your hair out instead of hopping happily under the mistletoe and from guest to guest. And boring because throwing the same old party with the same old drinks equals a dull, unmemorable affair (exactly what you want to avoid during this, the most scheduled party season). So instead of a winter wing-ding that guests are dreaming up ways to avoid, this year pick a tasty signature mix and have a swank soirée they can't wait to RSVP to.
My second gift (I’m too kind, really) is a perfect suggestion for at least one of the signature drinks you serve (you should have at least two, and stock up on the ingredients because someone always brings an unexpected guest), a cocktail called the Ginger Bliss. It’s bubbly, it’s delicious, it’s a show-stopper and it’s not too tough to make. It’s also featured in my book that takes part of its title from the drink, a book called "Ginger Bliss and the Violet Fizz: A Cocktail Lover’s Guide to Mixing Drinks Using New and Classic Liqueurs." Ginger Bliss the drink was created by wine writer and educator extraordinaire Kelly Magyrics and features rich ginger liqueur Domaine de Canton as well as a homemade basil simple syrup and bubbles, with divine results. The recipe is below.
But before that, I’d be remiss if I didn’t give you yet a third present, this time in the form of a gift suggestion for that cocktail-lover on your shopping list. I'll venture to say that you’ve guessed this already, but my suggestion is the book "Ginger Bliss and the Violet Fizz," which is packed with enough recipes and party talk to have you throwing memorable get-togethers all year long. If you want to learn a bit more, here’s a "Ginger Bliss and the Violet Fizz" cocktail video to help out.
Ginger Bliss
3/4 ounce Domaine de Canton ginger liqueur
1/2 ounce freshly squeezed lemon juice
3/4 ounce basil-infused simple syrup (see A Second Note, below)
3 dashes Fee Brothers orange bitters
4 ounces chilled Champagne or brut sparkling wine
Lemon twist, for garnish
Fresh basil leaf, for garnish
1. Add the Domaine de Canton, lemon juice, basil syrup and orange bitters to a chilled flute glass.
2. Top with Champagne, and stir gently while looking slightly sultry.
3. Garnish with the lemon twist and basil leaf. (Kelly suggests smacking the leaf first to release the oils. And you’ll look so cool doing it.)
A Note: Domaine de Canton is a Cognac-based liqueur that’s flavored with Vietnamese ginger, vanilla, ginseng and other spices.
A Second Note: To make the basil-infused simple syrup, add 1/2 cup each water and sugar to a medium-size saucepan set over medium-high heat. Bring it to a simmer, and reduce the heat to medium. Simmer until the sugar is completely dissolved. Remove from the heat and add 1/2 cup fresh basil leaves. Let sit for 1 hour, and then strain. Store in the refrigerator for up to 1 month.