Buzz
I’m not here to brag, but one of the perks of being distant from most of my family (besides self-preservation) is that I can skip the holidays if I’m not in the mood. And usually, I’m not. Most years, I glide through my snow globe of cozy detachment, only marginally aware of the chaos, long lines, shopping bags, jingling bells, and endless fa-la-la-la-blah.
It's not that I dislike celebrations, receiving (and giving) gifts, or preparing a good meal. I’m just indifferent and bad at planning—not a Grinch. I don’t want to stop others from enjoying their joy. And as someone who openly and professionally cares about cocktails, it’s no surprise that starting in November, I get a slew of messages from friends and colleagues asking for holiday drink recipes, preferably ones that can be prepared ahead of time. And every year, I feel like I fall short. I’ve never really settled on a favorite punch recipe or even developed a strong opinion on eggnog. My go-to holiday cocktails are usually:
1. Tiki drinks, because many of the flavors in these cocktails remind me of Christmas (allspice, nutmeg, cinnamon, etc.), they often feature elaborate garnishes, many are perfect for sharing, and there's something both escapist and comforting about them.
2. The Flip.
The Flip, which typically consists of spirit, sugar, egg, and sometimes cream, is my way of pretending I know a thing or two about holiday cocktails. It’s a dessert drink, meaning it’s best enjoyed after dinner and on its own. It shares similarities with eggnog, being creamy and, well, egg-based—but it's lighter and less dense. While eggnog usually requires prep time and a large batch, the flip is a quick, single-serving cocktail. Plus, it’s wonderfully adaptable, making it great for experimentation, which is exactly what I did.
Basic flip guidelines to get creative with
1 ½-2 ounces spirit (Cognac, bourbon, port, or dark rums all work wonderfully.)
½-1 ounce modifier (If you’re using something like cane syrup, keep it to half an ounce, but for liqueurs, go ahead and increase the amount.)
1 egg yolk, or 1 whole egg (Go for the whole egg if you don’t have cream, want more froth and body, or simply dislike waste.)
½-¾ ounces cream
Hair of the Grinch
1 ½ oz cognac (I prefer Pierre Ferrand.)
¾ oz crème de menthe
¾ oz crème de cacao
½ oz cream (35% whipping)
1 egg yolk
Add all the ingredients into a shaker, but skip the ice for now. Shake vigorously for about ten seconds (you need that emulsification!). Open the shaker, toss in some ice, and shake again for another 15 seconds. Strain the mix into a chilled coupe glass and, if you like, grate some nutmeg on top for garnish (optional, but it adds a festive touch).
Merry Christmas, or whatever!
