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
www.starr-restaurant.com
