Cognac

Pineapple Champagne Punch

December 29, 2017 by Natalie 3 Comments

Greetings everyone and happy almost New Year! I hope you have some fun plans to ring in the New Year, but if not don’t fret. New Year’s Eve is one of those holidays that’s always filled with unrealistic expectations. I have spent most working behind the bar but this year I’m staying home for a low key evening with a few friends. If you’re entertaining, I made this Pineapple Champagne Punch that’s simple to throw together. What better way to ring in the New Year than with all my favorite ingredients mixed together in one giant bowl! Don’t forget the disco balls!

Pineapple Champagne Punch, serves 8-10

4 oz. Jamaican Rum

4 oz. Cognac

3 oz. pineapple juice

3 oz. lime juice

4 oz. allspice simple syrup

1-2 bottles sparkling wine

The allspice syrup is super easy to make. Combine 1 cup of sugar and 1 cup of water in a small saucepan with 1 teaspoon of ground allspice. Heat on the stove and stir until all sugar has dissolved. Let simmer for 10 minutes to cook in the allspice. Remove from heat and let steep for another 10 minutes. Use a fine strainer and a double layer of cheesecloth to strain out the allspice. You can store the syrup in a jar or bottle. This will keep for up to one month refrigerated. If you have allspice liqueur on hand you can add a 1/2 oz. of that to the syrup as well. It will add more flavor and keep it fresh longer.

To make your Pineapple Champagne Punch add all your ingredients to your punch bowl, pouring the sparkling wine last.Easy peasy. I made this batch with one bottle of sparkling wine. My suggestion for a boozier punch is to use two bottles. It will also help dry the punch out a tad because it’s on the sweeter side.

I made a large format ice cube by using a bundt cake mold. Freeze pineapple wheels, a little pineapple juice, and water in your mold. This keeps your punch cold longer and doesn’t over dilute it.

This Pineapple Champagne Punch was so delicious! I can’t wait to make it again for New Year’s Eve. Even though I made a special syrup for the punch it was still fairly simple to put together. You can make the syrup days ahead of time to make assembly even easier. The allspice added tons of flavor and complemented the rum, cognac, and pineapple perfectly. Allspice and pineapple are a common pairing in a lot of classic tiki drinks and that’s where I got the idea for this Pineapple Champagne Punch.

Stay tuned for more New Year’s Eve ideas this weekend. 2018 I’m so ready for you! xo

My Favorite Tom & Jerry Recipe

December 19, 2017 by Natalie 1 Comment

A Tom & Jerry is a classic winter beverage that every cocktail drinker should try at some point. It’s a sweet, frothy, warm drink that is flavored with dark rum and cognac and it has been a holiday favorite since the 1820s. There’s just one thing: the Tom & Jerry is not the easiest drink to make, but it is worth it. I’m showing you how to make my favorite Tom & Jerry recipe just in time for Christmas.

The Tom & Jerry is a descendant of eggnog but not eggnog. The main difference is that the Tom & Jerry is served warm and the drink is built in the serving mug. Eggnog, on the other hand, is cold and already mixed and ready to drink. The Tom & Jerry is, however, a fantastic alternative to Eggnog and many drinkers prefer it because it is more of a warm milk punch and has less of an ‘eggy’ flavor. First, I’ll show you how to prepare the batter then how to assemble the drink.

Tom & Jerry batter, serves 12

6 eggs
1/2 cup sugar
1/2 stick of butter, room temperature
1/2 tsp. allspice, ground
1/2 tsp. cinnamon, ground
1/2 tsp. cloves, ground
1/2 tsp. vanilla extract

Separate the egg whites from yolks into two large bowls. Add butter and sugar to egg yolks and beat with an electric stand mixer. In a separate bowl beat the egg whites to stiff peaks. Gently fold egg whites into yolk mixture until color and consistency are the same.To finish the batter, stir in allspice, cinnamon, cloves, and vanilla.

Tom & Jerry, serves 1

1 oz. cognac

1 oz. dark rum

1 tbsp. Tom & Jerry batter

warm milk

nutmeg, for garnish

The hard part is over and now we can make our cocktail. To assemble Tom and Jerrys, gently heat milk in a saucepan over low heat (amount depends on how many drinks you plan to serve). For two servings I heated 1 cup of milk. This will also depend on the size of your serving vessels. While constantly stirring batter, add brandy and rum. Fill to the top with milk and stir until foamy.

Grate fresh nutmeg on top for garnish. Sip and enjoy!

The Tom & Jerry is much like making a Hot Buttered Rum. It all begins with mixing the spiced batter, which can be refrigerated or frozen until it’s time for a drink. Once that is done, it’s as simple as pouring warm milk over your liquor and batter. It’s a fabulous way to have a tasty hot cocktail ready for holiday visitors and parties.

You can also serve this in a Tom & Jerry punch set. My glasses are a part of a vintage set but I opted not to shoot a whole bowl or else I would have been drunk on a Monday afternoon. Not a terrible thing right? But really bad for productivity. I’m so happy I got to share my favorite Tom & Jerry recipe with you in time for the holidays. It’s the perfect drink to make for Christmas Eve, Christmas Day, New Year’s Eve, or New Year’s Day. Please chime in on the comments if you decide to make this and let me know how it turns out! Cheers everyone and don’t forget to eat, drink, and be merry! xo

Fig + Vanilla Sidecar

September 11, 2017 by Natalie Leave a Comment

Bonjour everyone! If you’re reading this, I’m probably touching down in France right about now. To celebrate my trip to France with Pierre Ferrand, I’ve made a delicious variation on one of my favorite Cognac classics and have come up with a Fig + Vanilla Sidecar. Like most classic cocktails, the exact origin of this drink remains slightly unclear. The first recipe appeared in 1922, in Harry MacElhone’s “Harry’s ABC of Mixing Cocktails” and Robert Vermeire’s “Cocktails and How to Mix Them”. In MacElhone’s book, he cites the inventor as Pat MacGarry, a popular bartender at the Buck’s Club in London, but later cites himself. Vermiere states that it was MacGarry as well. I’m putting my money on Pat MacGarry!…

Cognac

Pineapple Champagne Punch, serves 8-10

Tom & Jerry batter, serves 12

Tom & Jerry, serves 1

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