It’s that time of year again. The time when the fat man combs his beard, puts on his snug red suit, packs a flask and heads out into the chill of the night to deliver gifts to children all over the world.
Ah, the fictional time of the Christmas Season. Let’s face it, it’s a time to get loved ones together for some cocktails and holiday cheer and maybe a little drama when we’ve had too much.
Remember the old days of waking at dawn and finding a lit Christmas tree in the living room. It glowed so bright since it was still dark outside. You walked around said tree and looked at all of the gifts, taking inventory of what lay below the festive bush. Now a day we wake, usually nursing a slight hangover, and slowly make our way down to the Christmas miracle of Santa’s visit from the night before.
The Christmas Season brings forth food and drink just as any other holiday with family and friends. Sure a bottle of wine would be great with Christmas dinner, but what about a pre dinner cocktail to start off the festivities?
Below you will find several traditional Christmas cocktails. I have included ingredients as well as a little history behind each one.
Sack Posset
This pre 17th Century English beverage is made of cream, eggs, cinnamon, nutmeg, sugar, and Sack (Sherry). In colonial times, Madeira was used as well as other fortified wines such as Port.
Mulled Wine
Originating in 15th Century Europe, this cocktail is made with dry-red wine, orange zest, cloves and cinnamon. It is heated on the stove or open flame and usually served with a cinnamon stick. Honey or vanilla can be added for sweetness.
Mulled Cider
Created in early North America, this cocktail originated in Canada and Northern US in the 1700’s. It is similar to Mulled Wine, but you would replace the wine with cider and add allspice and brown sugar.
Champagne Cup
This punch cocktail originated in France in the 1600’s and it has a simple recipe which includes sparkling wine, brandy or cognac, and orange liquor (Grand Marnier). Today’s variations include ice and fresh fruits such as cherries or pineapple.
Wassail
This hot punch styled cocktail comes from Southern England and its name loosely translates to “Have Good Health.” The recipe begins with boiling Madeira and Ale over a flame and adding apples, ginger, cinnamon, allspice, cloves and beaten eggs.
Candy Cane Martini
The candy cane was first introduced in a cathedral in Cologne, Germany as a reference to a shepherd’s staff at Christmas time. These initial canes were sugar sticks and the striped version did not show up until after 1900. This cocktail is essentially vodka (substitute vanilla), white chocolate liquor (Godiva, but Bols is cheaper), and peppermint schnapps. The garnish is a candy cane of course and some people crush the cane and rim the glass to get fancy.
Hot Buttered Rum
With origins dating back to colonial America in the 1650’s when rum first arrived in America, this cocktail is made of boiling water (cider can be substituted), rum, sugar, and butter mixed with nutmeg, cinnamon, and cloves. Don’t confuse this drink with a “Hot Toddy” which refers to any hot cocktail.
Poinsettia
This drink gained popularity in the 1970’s in America, and is simply comprised of dry-sparkling wine, orange liquor, and cranberry juice. Some may add vodka for an extra kick. It is usually served over ice or in a champagne flute and garnished with a lemon twist or cranberries.
Egg Nog
This drink originated in eastern England and is a relative of Posset. It is basically cream, eggs and sugar – combined with rum, whiskey or rum and topped with cinnamon and nutmeg. For more information on its history, CLICK HERE to check out my blog dedicated to this heart attack special!
Christmas Cookie
This cocktail first appeared on the Bailey’s web site in 1987 as a shot. Today, it has become a martini. The simple recipe of peppermint schnapps, Bailey’s Irish Cream, and coffee liquor is often served in a martini glass rimmed with crushed gingerbread cookies.
Irish Coffee
Though its origins are a bit scattered, it is said that this drink was invented over 100 years ago in Ireland. Its popularity grew in the 1940’s as it was served in train stations across the country of Ireland. The original recipe is hot coffee and Irish whiskey, topped with cream. Today, many mixologists are using whipped cream for added sweetness.
I hope you enjoyed this history lesson on traditional (and nontraditional) Christmas drinks. Try and work in a couple of these cocktails at your next holiday party or family gathering!
Also, be on the lookout for Swig Knowledge the book coming out in early 2012! I can’t wait to tell you all about it when it is released!
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