TIP OF THE DAY: Christmas Cocktail Garnishes

November 30, 2014 at 8:30 am · Filed under Christmas, Cocktails & Spirits

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Deck the drink with a holiday garnish. Photo
courtesy Davio’s | Manhattan.

While you’re pouring good cheer for the holidays, how about a special seasonal garnish?

From Davio’s Manhattan, a terrific steakhouse (across from Grand Central Station at Lexington Avenue and 45th Street), this holiday garnish couldn’t be easier.

Simply wash and dry rosemary sprigs and affix two raspberries or one strawberry at the end. Fresh sprigs of rosemary look like miniature evergreen branches.

Other garnish ideas (match the flavors of the garnish to the flavors of the cocktail):

Crushed candy cane rim (dip the rim in water and then into a plate of crushed candy canes).

Mint sprig and raspberry (take a look).

Pomegranate arils (check them out on this Pom-tini).

Red currants (they look like holly berries), white currants or Champagne grapes (which are actually Zante currants).

Berries: sweet gooseberries (which are red, not orange), lingonberries or dried red mulberries (the fresh ones are in season in the summer).

Green and/or red sanding sugar for a sweet rim (you can mix the colors together).

Cranberries are bright and seasonal but are too bitter to eat. Holly berries should never be used because they are poisonous.

RECIPE: ROSEMARY RASPBERRY MARTINI

Pack the best of the holidays in a martini with muddled fresh rosemary, raspberries and cranberry juice. Berry vodka gives this cocktail an added burst of flavor. Slice a fresh raspberry on a sprig of rosemary for a festive garnish and toast to the season.

Prep time is five minutes.

Ingredients Per Cocktail

6-10 fresh rosemary needles

6 fresh raspberries

1 tablespoon plus 1-1/2 teaspoons (3/4 ounce) lemon juice

1 tablespoon (1/2 ounce) simple syrup

2 tablespoons (1 ounce) cranberry juice

3 tablespoons (1 1/2 ounces) berry-flavored vodka

Ice cubes

Garnish: rosemary sprig and optional lemon peel curl

A cocktail with lots of holiday spirit. Photo courtesy Driscoll’s.

Preparation

1. PREPARE the garnish: Remove the needles from the bottom two-thirds of of a rosemary sprig. Save the needles for muddling. Spear 2 raspberries on sprig and set aside.

2. MUDDLE the rosemary leaves and 4 raspberries in a cocktail shaker. Add the lemon juice, simple syrup, cranberry juice and raspberry vodka (available from Absolut, Skyy, Smirnoff and others—or make your own two days in advance). Top with ice and shake vigorously.

3. STRAIN into a chilled cocktail glass, garnish and serve.

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