Beyond Eggnog 

Cocktails Anyone?
by Sheila Swerling-Puritt

I know it is de rigueur to imbibe at least one eggnog over the holiday season, but then what? Bored with the traditional mince pie or fruit cake? Why not drink something delectable for your dessert?

Liqueurs add elegance, flavour and visual appeal to cocktails.

After dinner, try a Stinger, which is a great digestif, but remember: add too much crème de menthe and you'll end up with something that tastes like Scope and not that candy-cane peppermint flavour you enjoyed during your childhood.

Stinger

• 2 oz. brandy
• 2 oz. crème de menthe (white)

  Shake the ingredients together over ice and strain into a frosted cocktail glass.

In keeping with the holiday colour and flavour of Christmas, you might also enjoy a Grasshopper.

• 1 oz. crème de menthe (white)
• 1 oz crème de menthe (green)
• 1 oz. light cream

  Shake all the ingredients over ice. Strain into a frosted cocktail glass.

And for those of you who are chocoholics, a luscious twist on the elegant, classic Brandy Alexander.

• 2 oz. Chemineaud brandy
• 1½ oz . Black Mozart Chocolate Liqueur
• ½ oz. heavy cream
• Fresh nutmeg

  Combine ingredients with ice cubes in a cocktail shaker. Shake well. Strain into a chilled cocktail or coup glass. Garnish with a sprinkle of fresh nutmeg.

Champagne induces a party spirit more quickly than any other cocktail ingredient. Now, I wouldn't ever dream of adulterating my Krug Champagne or Veue Clicquot Ponsardin's La Grande Dame Brut – they are meant to be solo performers – and other name-brand champagnes may be too pricy for your cocktail budget, so use Spanish Cava or Italian Proscecco, especially when you're serving a thirsty crowd.

Rules:

1. Always keep the champagne well chilled.
2. Anything added to the champagne should be well chilled, since no ice is being added to the cocktail.
3. Always add the champagne last to the cocktail to keep the fizz.

Since the 1940s, the Champagne Cocktail has truly stood the test of time.

Champagne Cocktail

• 1 oz. Chemineaud brandy
• 1 white sugar cube
• 1 dash of Angostura bitters
• 5 oz. chilled champagne

  Moisten the sugar cube with bitters and place in champagne flute. Add brandy, and then very gently pour in champagne. Garnish with a lemon twist.

In the Spirit of the Holiday, wishing you and your family the very best for a Happy, Healthy and Prosperous New Year.

For more information, you can contact Sheila at spuritt@hotmail.com.