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Perfect party

Mixologist and food stylist Ryan Jennings reveals everything you need to know for throwing gorgeously stress-free parties this holiday season, from lighting to music and, of course, the perfect cocktail to set any scene.

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Ryan Jennings
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These delicious cocktail recipes are from his latest book, Entertaining with Booze (Whitecap Books, 2008), available in major bookstores and online. For more holiday entertaining tips visit www.cookingwithbooze.com</b>. The Marilyn Monroe Champagne cocktails are simple to prepare and instantly make a celebratory statement. There also a good way to elevate a not-so-great bottle of sparkling wine into a remarkably delicious drink. 1 tsp (5 mL) grenadine 1 oz Calvados (apple brandy) Sparkling wine Spoon the grenadine into a cham¬pagne flute, add the Calvados and top with sparkling wine. The Marilyn Monroe is best served with crisp salads, seafood and fruit-based desserts.
Caipirinha As a tribute to Rio de Janeiro, which we're quite sure has one of the largest New Year's bashes south of the equator, we give you Brazil's national cocktail, the Caipirinha (pronounced kay-pi-ri-nya). It's very similar to a mojito, with muddled lime and sugar, but instead of rum the booze of choice is cachaça, a sugarcane, distilled alcohol with a flavor somewhere between rum and tequila. Feliz ano novo! 1/2 lime, quartered 2 tsp (10 mL) unrefined brown sugar (if available) 1 1/2 oz cachaça Muddle together the lime quarters and sugar in the bottom of a rocks glass with a wooden spoon. Cover with crushed ice and pour in the cachaça. Note: You can use equal parts white rum and tequila if you don't have cachaça. Serve the Caipirinha as an apperatif with cheese plates and shrimp dishes.
This recipe makes a pitcher-an ideal way to serve a lot of thirsty guests with ease. Rosemary's pine-needle-like flavour and appearance is perfect for the holidays and is a wonderful balance to the sweetness of the pear liqueur. 1/2 cup (125 mL) water 1/2 cup (125 mL) granulated sugar 3 sprigs fresh rosemary, plus more for garnish 1 1/2 cups (375 mL) premium vodka 1/2 cup (125 mL) pear brandy or pear liqueur Juice from 1/2 lemon, about 2 Tbsp (30 mL) Combine the water, sugar and 3 sprigs of rosemary in a small sauce¬pan and bring to a boil, stirring to dissolve the sugar. Reduce the heat and simmer for 2 minutes. Remove from the heat and cool. Discard the rosemary. Combine the cooled rosemary syrup, vodka, brandy and lemon juice in a pitcher. Place in the freezer for 2 hours, or until well chilled. Add a handful of ice, stir gently then strain into martini glasses and garnish with a small piece of rosemary.
The Rosemary and Pear Martini is a wonderful accompaniment to lamb, veal or chicken dishes. Guests who choose not to drink booze shouldn't be patronized with a warm can of diet soda. They should be respected and cared for, especially if they're the designated drivers. Mocktails are not only great thirst-quenchers, but also a special way to make those who choose not to drink feel welcome. As a host you might want to stir one of these up between alcoholic drinks for yourself; you'll last all night and you'll thank us in the morning.
More festive party tips and rinks on the next page!

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