I get it. We’re all standing around wondering where the hell November went and also trying to figure out how to start and finish our holiday shopping all in one day trip to Manhattan. And getting into the holiday spirit? Well, that’s something that will help smooth all of this over. Trust me. And if you don’t know how to get into it, I can help guide you. Consider me your spiritual shaman, for the moment. Read on and raise a glass to the holiday spirit, and let yourself feel present, or at least, presently tipsy, for the rest of it.
Searching for that holiday spirit in North Brooklyn led us unsurprisingly into Duke’s Liquor Box, on Franklin Street. This un-pretentious boutique spirits and wine shop will help guide you through their shelves of mostly unexpected bottles to find something to talk about at your upcoming holiday parties, or an expressive mainstay on your liquour cart. We were inspired by a few bold bottles, and the cocktails they could become.
These two, dreamt up by my in-house cocktailero and good-spirits sheriff Zachary. He’ll take it from here.
The Christmas/Chanukah Connection
Winter doldrums already gnawing at your soul? Wishing you were still sunning yourself on Rockaway beach? Well, here are two cocktails sure to warm you up and keep your holiday spirits high.The first of our delicious cocktails is called the “Christmas/Chanukah Connection”. With our two base spirits being cognac and a delicious apéritive like Aperol but spicier, we add a bit of honey syrup and a combination of orange and traditional Angostura bitters. Stirred and served up with a star of anise or a flamed orange zest, this cocktail will be a perfect complement to warm you by the fire this season.
1.25 oz cognac
1.25 oz Forthave
.25 oz honey syrup
2 dashes orange bitters
2 dashes Angostura bitters
Stirred with ice. Strain into a coup glass
The Feliz Navi-Dazed
The second holiday cocktail we present here is intended to transport you back to the beach. Dubbed, “Feliz Navi-Dazed” this boozy mezcal or tequila based beverage is sure to help you endure the cold for the next few months. Combining grapefruit and lime juice, mezcal or tequila, and…. rosé (what? yes!), this beverage is a version of a citrusy Paloma but with less sugar in order to give you more room for all the sweets you can eat. It’s easy to make and is sure to be a crowd pleaser this season!
2 oz mezcal or tequila
1 oz rosé
75 oz lime juice
5 oz grapefruit juice
Shake with ice. Dirty pour into salted rocks glass
Top up with soda
Want something a little softer? Hey, I’m not judging you. (I am judging you). Here are my favorite bottles of the season, from Duke’s and one from Spirit Animal, in Williamsburg.
Primal!! By David Bowler
A wine from an ex-rocker should have a bit of grip to it. This former member of Half-Japanese, a raucous, art punk band from Maryland circa 1975 found his next-calling making what some consider to be the epitome of raw wine. Free of bullshit, negligent of boundaries, and wholly expressive of the land, the grapes, the moment. This 100% tempranillo has a high acidity and tartness, but is almost immediately balanced with semi-sweet cherries and strawberry rhubarb. Pair it with the stronger dishes on the table, or with the stronger personalities in your friend group.
Barrika Basque Cider
I suppose it’s very pase to discuss politics at a holiday party and certainly something you want to avoid around the family dinner table, but personally, I think it’s totally acceptable to bring up the political situations in other countries. Why? Because it doesn’t really mean anything to take sides and also it makes us all feel like our current situation is quite juvenile. Case in point, the Basque country, that culture with the prehistoric-looking alphabet that has not-so-silently been fighting for independence from Spain for nearly 70 years now. But beyond that, they’ve been making some of the world’s best cider for centuries. It will get people talking, and drinking, and trying to do some of the wild tricks they do with the same spirit over in the Iberian peninsula. Bring some Barrika to the table and make things feel better, for now, or for always.
Forthave Aperitivo
The world of digestifs are often lost on us. The end of a meal or an event should be punctuated, time-stamped, sniffed, sipped, and swallowed. It should be put to rest. And there have been people seeking to capture the spirits of such a transition in the evening for centuries. So let’s dive into this world of digestifs. Let’s start with this locally-made spirit from Forthave. If you haven’t yet familiarized yourself with the spicy, seductive world of Amaros, let this be your first foray. This spooky little spirit from Forthave in Bed-Stuy is based on the secret recipe of four medieval thieves. These thieves were caught stealing from plague victims in Marseille, and in exchange for clemency, they revealed their secret concoction. With notes of cinnamon, eucalyptus, and honey, it’s a smooth digestif that doesn’t need to wait for food, or thankfully, another plague, to be appreciated.
Cheers, Brooklyn.
Leave a Reply