Skip to main content

Featured Post

Coffee Fizz Cocktail and Mince Pies

Coffee and Prosecco, please, just don’t – is what a lot of people would utter, they should be kept as far away from each other as possible, the professional Sparkling Wine sector is adamant about that and I agree, coffee can make it very difficult to discover the magical aromas and flavours hidden within a bottle of Sparkling Wine, but just because everyone says they don’t belong, doesn’t mean you shouldn’t still try. Partnering with Bianchin Prosecco and Conker Spirit, a producer of Gins and Cold Brew Coffee Liqueurs, we’ve crafted a Prosecco and Coffee Cocktail, with an added touch of Christmas, to see how Coffee and Sparkling Wines can, in fact, help each other in some ways, but at the same time, we discover that you can’t teach an old dog new tricks. The Prosecco – Bianchin The Vineyards of Bianchin are located in the heart of Montello, where nature and memories unite, shining light on a glorious past for the Bianchin family. Responsible for the production of their Asolo Pros...
Read more

Finally, a Festivus for the Rest of Us Cocktail

Festivus
Festivus for the Rest of Us Cocktail/ Photo by Tom Arena

Courtesy Jessica Everett, Managing Partner, and Suzanne Navarro, Operating Partner at Esters Fair Prospect, Maui, HI.

Think of this as a very grown-up play on cookies and milk, with a tropical twist. It takes inspiration from the original rum flip. Everett explains that it’s “a kind of precursor to eggnog, which was often made with a dark ale, rum, sugar, (sometimes) Sherry and a whole egg, all heated by a red-hot poker and served in some of America’s first taverns.” This version is served cold and tastes like gingerbread or a holiday applesauce cake, Everett says.

How To Make a Festivus for the Rest of Us

Ingredients
1 ounce cream Sherry, such as Harvey’s Bristol Cream
1 ounce Appleton Signature blend rum
1 ounce falernum syrup (such as Fee Brothers)
1 whole egg
1 ounce Maui Brewing Hiwa Porter (or similar porter)
Gingerbread cookie, for garnish

Directions

Combine first four ingredients without ice and dry-shake until foamy.

Add ice and shake briefly with ice until cold.

Strain into a Collins glass over fresh ice (Everett uses pebble ice).

Top up with 1 ounce porter.

Garnish with a gingerbread cookie.

This article originally appeared in the December 2022 issue of Wine Enthusiast magazine. Click here to subscribe today!