Warming up for the Holidays

Charlie and I survived not only our first major holiday together, but also a weeklong vacation that didn't involve us leaving for a far-off, fun-filled destination. Luckily, we made out pretty well, which has me even more excited for our move next week!

But Thanksgiving was just warm up - we got a busy December ahead as I'm sure you all do as well. So here's a little something to help get you through what I like to refer to as "the Holly Daze".

Winter Warmer
Courtesy of The National
2 oz. Maker's Mark Bourbon
1/2 oz. Pimms No. 1
1/2 oz. lime juice
1/2 tsp. cinnamon
1 dash orange bitters
10 rosemary leaves
2-3 oz. hot cider

Combine Maker's Mark, Pimms No. 1, orange bitters, lime juiice, cinnamon and shredded rosemary in a mixing glass and stir for 20 seconds. Strain liquid into a mug and add hot cider. Garnish with fresh grated cinnamon. Finish and repeat.

The Best Of Begins...

Tasting Table NYC just posted its Best of 2010 Cocktail list today. Click here to see who made the cut. This one in particular caught my eye (maybe 'cause I'm off to Texas in about an hour...):

Chupacabra
Courtesy of Fatty 'Cue
1 ounce silver tequila
¾ ounce chile-infused Domaine de Canton ginger liqueur (see Note)
1 ounce fresh watermelon juice
½ ounce fresh lime juice
½ ounce pineapple syrup (see Note)
Ice
1 lime wedge, for garnish

Combine all of the ingredients except the lime wedge in a cocktail shaker. Fill the shaker with ice, shake well and strain into a chilled coupe. Garnish with the lime wedge and serve.

Note: To make the infused Domaine de Canton, open a full bottle of the liqueur, pour off 1 ounce and drop in one long, fresh red chile and three fresh Thai chiles, all stemmed and cut lengthwise. Allow the mixture to stand for at least 24 hours before using. To makes the pineapple syrup, peel, core and quarter one fresh pineapple, then slice into 1/4-inch pieces. Combine the pieces with a quart of raw sugar and a quart of water, bring to a boil, then lower heat to a simmer until the pineapple turns translucent. Turn off the heat, allow to steep for one hour, then strain out the pineapple and reserve for another use.

Stay tuned for Martini Talk's Best Of 2010 list later next month!

Making it Official

Today is a good day. Not only is it my 5-year anniversary of living and working up in NYC, but Martini Talk is finally "official" according to the United States Patent and Trademark Office - the seal arrived in my mailbox this morning - woo-hoo!

In addition to the two milestones above, there is a also a slew of other reasons to celebrate:

My best friend, Dayna, finally got engaged to her longtime boyfriend and best friend, Dave.
My other best friend, Tracy, is expecting her second child. Here she is with her super-cute Grady.
My awesome brother and his wife Jenn celebrated their 5-anniversary this past week.
My parents are turning 60 and lookin' and feelin' fabulous.
And my boyfriend Charlie and I are moving in together in a couple of weeks.

So tonight, we are kickin' the holiday season off a little early, poppin' some champagne, and mixin' up a few signature sips with our closest friends to celebrate all of the above. Good times :)

Oh and for today's cocktail recipe, I think the Lovely Day -- a blend of Milagro tequila, Ribena blackcurrent syrup, lime juice, and club soda -- from the lobby bar at the Ace Hotel couldn't be a more perfect sip.