In-Season: Potatoes
Whether boiled, mashed, roasted, steamed, fried or baked, potatoes have become an integral part of American cuisine, and for good reason. I like to think of them as shapeshifters. These spuds can be p...
Holiday Spirits
Some of the most memorable gifts I’ve received have been small bottles of liqueur wrapped in bows, jam jars stuffed with sweet and savory concoctions, bottles of cordials infused for months or obscure tinctures that feel extra-special every time a drop hits my glass. This collection of recipes celebrates the unique feeling of a homemade gift. These bitters, simple syrups and liqueur are giftable individually or as a complete set.
Better Bitters
Roots, flowers, herbs, citrus peels and spices can be steeped in alcohol to create a potent tincture that balances flavors and adds complexity to cocktails, tea, coffee, sauces, marinades and more. High-proof alcohol extracts flavor in the steeping process, and gentian root adds bitterness to bridge the gap between sweet and sour. Gentian root and wild cherry bark can be found at the House of Herbs in Elkhart, Indiana, as well as at other health food stores and online. Each recipe will yield about 1 cup of bitters.
Cacao Bitters
1½ cups cacao nibs
1 cinnamon stick
1 vanilla bean
6 cardamom pods, lightly cracked
1 teaspoon gentian root
1 teaspoon wild cherry bark
1 teaspoon sugar
1½ cups high-proof bourbon
Lavender Bitters
¼ cup dried culinary lavender
1 teaspoon gentian root
¼ cup dried chamomile
Peel of 1 lemon
½ vanilla bean
1 teaspoon sugar
1½ cups Everclear Grain Alcohol
Combine the ingredients in a glass jar, cover, and infuse for 2 weeks, gently shaking the jar once a day. Strain the mixture through a coffee filter and store the bitter liquid in a dark glass bottle indefinitely. Use 1 to 2 drops per cocktail.
Spiced-Up Syrups
Simple syrups are a great gift for cocktail lovers and for those who do not drink alcohol. They add smooth sweetness to any drink and can be used as a glaze for sweet breads, cakes and ice cream. Infusing the syrup base of sugar and water with additional flavors opens up a world of possibilities. Each recipe will make about 2 cups of syrup.
Jalapeño Vanilla Simple Syrup
1 vanilla bean, sliced open
3 jalapeños, sliced in rounds, seeds intact
2 cups turbinado cane sugar
1 cup water
Spiced Hibiscus Simple Syrup
2 cups turbinado cane sugar
1 cup water
2 cinnamon sticks
4 cloves
2-inch nob of ginger, roughly chopped
1 cup dried hibiscus
Combine the ingredients in a small saucepan. Bring to a boil, reduce the heat to medium, and simmer for 5 minutes or until the sugar completely dissolves. Turn off the heat and steep, uncovered, for 30 minutes. Strain out the solids and store the syrup in bottles or jars. These recipes have a high sugar-to-water ratio, making them shelf-stable for around a week. Once gifted, they can be stored in the refrigerator for months.
A Cordial Concoction
The history of this cordial, also known as Liqueur 44 (or Quarante-Quatre in French) hails from Normandy. It’s a homemade apéritif that combines 44 sugar cubes, 44 coffee beans, an orange and one bottle of alcohol. It is then left in a cool, dark place for 44 days to infuse. The result is smooth, powerful yet sippable, and perfectly sweet. The liquor you use is up to you, but vodka yields stronger hints of orange and coffee. Some versions add a few cloves or a vanilla bean, some swap the coffee beans for pieces of chocolate. Regardless, its unique preparation makes for fabulous conversation when poured among guests.
Liqueur 44 / Quarante-Quatre
44 sugar cubes
44 coffee beans
1 organic orange, washed
750ml brandy, cognac, rum or vodka
Place the sugar cubes in the bottom of a large glass canning jar. Using the tip of a knife or a large knitting needle, poke 44 holes in the orange. Tuck the coffee beans into each hole. Place the orange on the sugar cubes and pour the alcohol on top. Cover the jar and place in a cool, dark place for 44 days, gently shaking the jar every few days to help dissolve the sugar. After 44 days, ladle the liqueur straight into glasses or remove the orange and pour it into separate, giftable bottles. The liqueur is traditionally served as is, before or after dinner, but it can also be added to sparkling wine.
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