October 26, 2012

Holiday Cocktails From Stephen Starr's Steak 954

There is no hard or fast way to determine why we love holiday cocktails but in the US, they’re an intricate part of the party-centric season. We associate Christmas and Hanukah memories with flavors like cinnamon, apples, bourbon, bitters and ginger, so the team at Stephen Starr’s Steak 954 in Fort Lauderdale has concocted a collection of delicious holiday libations for readers to try at home. Below are recipes for the Jive Turkey, Church & State and the Cure for Pain. I’ve attached a photo of the Church & State but images for all three are available. Please let me know if you’d be interested in including them in a holiday drink round-up. Thank you!

Jive Turkey

1.5 oz White Corn Whiskey

.75 oz Lillet Blanc

1 dash Peychaud's Bitters

.5 oz Dolin Sweet Blanc

Topped with organic maple syrup foam

Method: Pour all ingredients into a shaker and pour over ice in a rocks glass. For the foam: mix dash soy lecithin, water and maple syrup. Blend it all together using a hand blender.

Church and State

3 Muddle Peach Wedges

2 oz Bullet Bourbon

.75 oz Chinese 5 spice Ginger Syrup

.5 oz Fresh Lime Juice

.5 oz Fresh Lemon Juice

1 dash Peychaud’s Bitters

1 dash Peach Bitters

Dash Powdered Sugar

1 Cinnamon Stick

Method: Shake and double strain the first five ingredients over fresh ice in Collins glass. Add a Peychaud’s and Peach Bitters. Garnish with powdered sugar and cinnamon stick.

Cure for pain

1.5 oz B&E bourbon

1/8 oz Frangelico

1 dash Celery Bitters

Lime Zest (½ of lime)

1 oz Domaine de Canton

.75 oz Tuaca

1 slice Green Apple

.75 oz Prosecco

Method: Shake and double strain the first five ingredients over fresh ice in Collins

W Hotel

401 North Fort Lauderdale Beach Boulevard

Fort Lauderdale, Florida 33304, USA

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