Three Cocktail Kings for the Holidays

by

Once upon a time in the village of Wauwatosa, on a night wrapped in snow and bound with ice, a score of Christmas carolers in scarlet capes and hoods bundled up and down a neighborhood. They broke the stillness of the frosty night by serenading houses with holiday songs—“Deck the Halls” and “Jingle Bells,” “We Three Kings” and “Joy to the World.”

Chef Paul Bartolotta, cofounder and owner of the Bartolotta Restaurants, was recreating the neighborhood Christmas caroling parties staged by his father, T. J. Bartolotta. Tudy, as he was known to friends and followers, was a legendary Milwaukee impresario, a producer and director who created magical scenes for grand operas and Broadway musicals, nights of neighborhood Christmas carols and quiet conversations over cake and coffee.

Their throats dry and their lips blue, the Scarlet Carolers bundled to Paul’s house for a festive holiday table and a glorious bowl of Vin Brulé—Italian Mulled Wine. In his years of culinary study in the regions of Italy, Paul enjoyed Vin Brulé during the winter holidays. As bright as an alto and lush as a soprano, as rich as a baritone and deep as a bass, the Vin Brulé warmed the carolers’ lips, slaked their thirsts, and cheered their hearts.

Along with Chef Bartolotta’s recipe for Vin Brulé, the writer and cookbook author Valerie Peterson offers us her recipe for Liquid Mistletoe from Peterson’s Holiday Helper and mixologist Brandon Reyes, general manager of Bittercube, offers us his recipe for the Pineapple Amaro Toddy. Three cocktail kings for the new holiday season.

Vin Brulé (Mulled Wine)

Contributed by Chef Paul Bartolotta

Ingredients:

  • 1 bottle of good quality red wine (750 mls)
  • 150 grams of sugar
  • 3 strips of orange peel (avoid the bitter white pith)
  • 3 strips of lemon peel (avoid the bitter white pith)
  • 2 star anise
  • 3 cloves
  • 3 cinnamon sticks
  • 1/4 tsp grated nutmeg

Method:

  1. Combine all the ingredients in a large saucepan and stir.
  2. Over medium-high heat, bring all ingredients to a simmer and carefully flambé.
  3. When the flames go out, the alcohol has been cooked off. Remove from the heat.
  4. Strain the mulled wine through a fine sieve. Discard the orange peels, lemon peels, star anise, cloves, and cinnamon sticks.
  5. Serve immediately.

Pineapple Amaro Toddy

Contributed by Brandon Reyes of Bittercube

“A soothing beacon of comfort during the cold winter months, the hot toddy lends itself to experimentation with spice,” says Reyes. “The pineapple amaro toddy employs apple brandy to accentuate the embittered, fruit-forward pineapple amaro. Picture the warm aromas of apple pie and pineapple upside down cake in an oven, baking together . . .”

Ingredients:

  • 3/4 oz fresh lemon juice
  • 1/4 oz tapped Wisconsin maple syrup
  • 1 oz Laird's Apple Brandy
  • 1 oz Heirloom Pineapple Amaro
  • 4 oz hot water off the boil
  • 2 full droppers Bittercube Jamaican No. 1 Bitters
  • Glass: 8 oz Glass Mug
  • Garnish: Dried orange slice studded with cloves

Method:

  1. Temper cocktail glass by filling with boiling hot water while constructing cocktail.
  2. In a separate vessel, combine 4 ounces boiling water, apple brandy, pineapple amaro, maple syrup, bitters and juice.
  3. Lightly stir the cocktail to combine ingredients.
  4. Empty water from serving glass and pour cocktail into warm cocktail glass.

Liquid Mistletoe

Contributed by Valerie Peterson from Peterson’s Holiday Helper: Festive Pick-Me-Ups, Calm-Me-Downs and Handy Hints to Keep You in Good Spirits (PRH/Clarkson Potter)

“I love punches as an easy way to serve drinks to a crowd,” says Peterson, “but take care because, like a good cocktail, the ‘punch’ comes in a tasty, velvet glove. Ice rings and ice blocks melt more slowly than ice cubes and therefore keep your punch chilled for longer with less dilution.”

Makes 30 servings

Note: Start festive ice mold at least a day before you’re going to use it. Use a ring mold, a Bundt pan or, for block, a well-rinsed waxed milk carton with top cut off. Put cranberries, lime slices and mint leaves along the bottom with about 1.5 inches of water. Freeze until firm. Add 2 inches of water and another layer of fruit. Freeze until firm. Continue making layers until you’ve filled the mold. Freeze until rock-solid, at least overnight.

Ingredients:

  • 2 liters dark Jamaican rum, such as Myers
  • 1 liter apricot brandy
  • 1 liter orange liqueur, such as Triple Sec
  • 3 cups freshly squeezed lime juice (about 30 limes), well chilled
  • 3 cups orange juice, well-chilled
  • Festive ice ring or ice block (see note)
  • 1 liter club soda, well chilled

Method:

  1. In punch bowl, combine the rum, brandy, orange liqueur, lime juice and orange juice.
  2. Place the ice ring or block in the bowl.
  3. Add the club soda.
  4. Serve in punch cups.