It’s that magical time again, folks… Holiday inspired drinking time. This year marked our 3rd incarnation of Obscure Holiday Cocktails, hosted by the lovely Dawn and, the equally as lovely, Adam. Seriously, he’s a beautiful man.
They definitely pushed the envelope this year and challenged my cheese pairing abilities more than previous years. I mean, really, how often have I been asked to pair something with Metaxa? Just about never. Port AND Sherry, you say? Together? What crazy, mixed up world is this? Who thought of these things? Why, my lovely friends did. I may have cursed them more than once as I fretted over pairings.
But, enough of my blabbering, let’s get onto the booze.
Freshly squeezed orange juice
We started the evening on a light and lovely note. The cheese, which I forgot to take a photo of, was the Spanish goats milk cheese, Capricho de Cabra, which was paired with Tupelo honey from The Savannah Bee Company. The drink and cheese paired nicely together with the citrus in the drink meshing wonderfully with the lemony and acidic notes of the cheese.
This was actually my most enjoyed drink of the night, though I was a bit worried when I took my first whiff of Metaxa. But, when Professor A. handed me the drink, and I took my first sip, I was absolutely smitten with it. There was absolutely so much going on in the drink, at least from the list of ingredients, but everything in the glass seemed to play very nicely with each other. The loveliest touch was the mint leaf floating at the top. The cheese paired with this one, which came at the recommendation of Dawn and Professor A. was Keen’s Cheddar. The honey in the drink toned down a bit of the bite and salt of the cheese, while the salt in the cheese drew out a bit more of the honey flavor in the drink. See how that works there? That’s why I love to pair cheeses.
1 egg white
Dash Peychaud Bitters
Topped with lime zest and black pepper
Oh, Adam, where did you get this one again? From Lion’s Pride in Brunswick? I have to say, I wasn’t a fan. Well, I was at first, when I smelled the drink and the lime zest and pepper beckoned me to take my first sip. And it tasted absolutely NOTHING like it smelled. I wanted the lime to be at the forefront, but mine seemed to be all Gin, with a note of potpourri. I don’t think I got through more than a couple of sips before I set it down and went right into eating the Valencay. While everyone seemed to love the cheese–it’s a favorite of mine–I’m not so sure that I would have paired this with the Lion’s Pride had I known what it would have tasted like. The texture of the Valencay is gorgeous, as Dawn said it seems like the paste is whipped, but I found it much too mild to really balance the alcohol. Perhaps something more in the line of Midnight Moon or Twig Farm Tomme would have been better.
Whispers of the Frost
Whiskey or Bourbon
To be served with slices of lemon and orange
I’ll put this in the ‘Burny’ category, but only because it’s pure booze with little added to the drink to cut into the alcohol. I also learned that, apparently, having Sherry and Port together will boggle the minds of some seasoned workers at RSVP. However, I did enjoy this drink and took Vrylena’s direction to squeeze the citrus and add it to the glass. The pairing for this was the easiest of the night. Port NEEDS blue cheese. Just straight out, no questions asked, it cries for a blue. The hardest part is whittling down the options. While I thought about the Rogue River Blue, I decided, in the end, to go with something a bit more like Stilton. That led me to Bayley Hazen Blue from Jasper Hill Farms in Vermont, something I find to be very much like a domestic made Stilton. The pepper from the Roqueforti Penicillium brought a nice vibrancy to the drink, while the paste mellowed out the harshness of the drink. This, in my opinion, was the best pairing of the evening.
1 cup sugar
1 bottle brandy
Pinch of ground allspice
Pinch of ground cinnamon
Pinch of ground cloves
1 bottle dark rum
I love Kate. She’s my girl, you know? But, I don’t think I’ve had a more vile drink in my life than this one. Seriously, bring me back to last years gay raver drink, The Grinch, or even the much hated Christmas Pudding we had the first year. Anything but this. One sip. One sip was all I could stand of it. If I had been more inebriated by the time we reached this drink, I would have taken out my lighter to see if it would erupt into flames because that shit was pure alcohol.
But, it’s not really Kate’s fault–this was a last minute choice when she realized that the recipe she had was the same one she made last year. So, at the 11th hour, she switched it up not really knowing what to expect. And, it’s a bit sad that I didn’t really like the drink because she spent a bit of time in the kitchen doing prep work for it.
Now, because I was expecting to pair something with a ‘Nog drink, I opted out of cheese this year–realizing last year that it’s just too much dairy and creates for a unpleasant existence–and went with chocolate. I made two barks, one with roasted Marcona almonds and the other with a sprinkling of Ghost Pepper salt. Call it a ‘Naughty and Nice’ pairing. I’m assuming that everyone liked the barks, as there was almost nothing left by the end of the night, but I can’t really speak if they went with the drink.
I also made these little bits for the evening, Deviled Eggs with Pickled Beets, from Bon Appetit. They’re a bit more work than your average deviled egg, but the end results are more than worth it. If you’re looking for a last minute dish to make for the holidays, I’d put these right at the top of your list. I would also recommend Dawn’s Bacon Wrapped Apricots with Sage. Don’t tell her, but I sneaked a few before the dish ever left the kitchen.
So, this year was a bit of a mixed bag for me when it came to the mixed drinks. But, as it has been the past few years, the true joy of it is just getting together with friends, enjoying some great food, getting a bit of a schwill on and laughing until you nearly pee.
With that… A Happy Holiday to you!