2023 Let’s Get Blitzen: Cocktail Advent Calendar – Day 22 – Christmas in the Sand. This drink offers an escape that is cheaper than a beach vacation and will also spare you the hardship of having to fight with the airline when they inevitably lose your bags.
If one more person tells me they are escaping to sun and sand this Christmas I might have to commit myself. My therapist tells me I’m engaged in “hopeful escapism” which just sounds like a $185/hour way of saying I want/need a vacation.
I’m writing to you now from my dining table, three sheets to the wind at 12:02 a.m. – a mere 6 hour before this blog post goes live. In spite of my wildly oversubscribed December, I thought it would be prudent to host a group of friends and neighbours on December 21st – operating under the false pretence that I would be done the advent calendar by now.
Ahhhh, the folly of youth. As usual, I’m still churning out content day by day. Luckily this tropical cocktail is a great reason to stay up past my bedtime.
A split base of cognac and aged amber rum adds a unique depth of flavour to this Tiki cocktail that is rounded out with pineapple juice, orange liqueur, lime, and gingerbread syrup. It’s tart, spirited, just sweet enough, with baking spice components.
I imagine today may be the last day of work for many of you this year and I hope you’re “working from home” in the most generous interpretation of the term or drinking coffee with Bailey’s while programming your out-of-office this morning.
Today, I’m headed to Montreal to pick up a bench for my living room that I’ve been pining after for over a year that finally went on sale after Black Friday this year. Allow me to paint you a picture, a cognac leather tufted bench with bolster pillows and architectural brass cross beams holding up the seat. It’s a work of art. I’m planning to place it under the expansive picture window in my living room to provide additional seating and a convenient location to put on shoes/boots before heading out the door.
After that, I’m planning to spend the day in repose, working off last night’s overindulgence.
How are you easing into the holiday season? Give me some sloth-like inspiration and be sure to tune into my Instagram Stories tonight at 5 p.m. Eastern to shake up this tasty treat together.
Cheers, friends!
Christmas in the Sand
- 1 oz pineapple juice
- 1½ oz cognac
- ¾ oz aged amber rum
- ½ oz Cointreau
- ½ oz gingerbread syrup
- ½ oz lime juice
- Float: ½ oz tawny port
- Garnish: two pineapple leaves
- Garnish: three fresh cranberries
- 1 cup demerara sugar
- 1 cup water
- 2 tbsp molasses
- 2 tbsp fresh ginger thinly sliced
- 1 tsp whole allspice berries
- 1 tsp whole black peppercorns
- 5 whole cloves
- 1 cinnamon stick
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Add all ingredients, excluding port, to a shaker with ice and shake briefly.
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Strain into a large snifter glass filled with crushed ice.
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Float tawny port on the surface of the drink.
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Garnish with pineapple leaves and cranberries skewered on a cocktail pick.
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Combine all ingredients in a small saucepan over medium heat. Bring to a low boil, stirring frequently.
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Reduce heat to medium low and let simmer for about 20 minutes until syrup is slightly thickened.
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Remove from heat and let cool to room temperature.
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Remove solids and fine strain into an airtight container. Store in the fridge for up to 1 month.
