2019 Q4 Iowa Spirits - 16

... AND CHECK 'EM TWICE

1. Tie up loose ends.
Go back through your lists to avoid a last-minute
case of "D'oh!"
2. Set up the night before.
Set your serving containers and utensils and label
what each is for. That way, you can be relaxed and
ready to PARTY!

3. Chill.
Not just the drinks, but you! Don't chase
perfection.
4. Once the stage is set, be attentive to your guests.
Guests will remember feeling welcome and having a blast, not whether the appetizers were symmetrical and the cocktails were properly
garnished.

MAKE-A-BATCH COCKTAILS

Simplify the service and mix a batch of cocktails-or two-beforehand. Choose a distinctive recipe, like the Manhattan Punch from
Templeton Rye, to ensure classic memories. Use a hot cider recipe that's non-alcoholic in the slow cooker: guests can add liquor
or not, making it work for everyone. Whip up Chef Alejandra Ramos' Coquito for a rich, creamy dessert-like punch. Or pour a few
bottles of readymade cocktails into a punch bowl, add some garnishes or additional liquor, or don't-we'll never tell!
MANHATTAN PUNCH
Templeton Rye, Templeton

COQUITO: PUERTO RICAN COCONUT EGGNOG
Recipe from The Puerto Rican Christmas Table, by Alejandra Ramos, alwaysorderdessert.com

1 12-oz. can evaporated milk
1 14-oz. can sweetened
condensed milk
1 15-oz. can sweetened cream
of coconut (such as Coco Lopez
or Goya)
1 14-oz. can coconut milk
3 cups white rum
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
2 cinnamon sticks
1 vanilla bean, split in half
lengthwise

Combine evaporated milk,
condensed milk, coconut cream,
and coconut milk in a large
blender and blend until well
combined. Add the rum, vanilla,
and ground cinnamon, and blend
in. (If your blender is small, do
this in batches and pour into a
large bowl as you go.)

4 oz. Escorial (or other
herbal liqueur)
½ oz. bitters
10 oz. black tea
6 lemons
1 cup white sugar
2 lemons for garnish

Pour into a pitcher or glass
bottles with sealed lids and drop
in the cinnamon sticks and vanilla
bean halves. Cover and chill in
refrigerator for at least 2 hours or
until very cold.
Serve straight in small glasses
garnished or on the rocks in
larger ones. Garnish with a
sprinkle of cinnamon and a
cinnamon stick. Leftovers will keep
tightly sealed in the refrigerator
for about one week (shake the
jar vigorously each time before
serving).
Low- and no-alcohol versions
at alwaysorderdessert.com
(search for Puerto Rican Coconut
Eggnog).

16 IOWA SPIRITS

1 bottle Templeton Rye
whiskey

Start with a punch
bowl. Using a wide
peeler, remove all the
peels from the lemons and
place in the bottom of
the punch bowl with the
sugar. Muddle the sugar
and lemon peels. Let it sit
while you cut and juice
the lemons. Add tea that's
just hot enough to still
melt the sugar. Strain the
lemon juice and add the
Templeton Rye Whiskey,
Escorial and Angostura
bitters. Before serving,
add ice and lemon
wheels.

HOT SPICED CIDER
2 quarts (8 cups) apple cider
6 cinnamon sticks
1 naval orange
2 tablespoons whole cloves
Rum, whiskey, or brandy
Additional cinnamon sticks for serving (optional)
Pour apple cider into a slow cooker. Add cinnamon sticks. With a
toothpick, poke holes all around the orange, then insert the cloves
into the holes. Gently place the orange into the cider. Cook on low
approximately 4 hours. Ladle into mugs along with an ounce or so
of liquor. Place a cinnamon stick in each glass if desired and serve.

http://www.alwaysorderdessert.com http://www.alwaysorderdessert.com

2019 Q4 Iowa Spirits

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