The Spiral Staircase wishes its readers a wonderful holiday season.
Ethan finally gets back tomorrow after almost three weeks on the road. Blogging will be light until the New Year, when hopefully I will release a sneak peek of my new novel.
to refresh and rejuvenate after a long evening
Serve with: Solo piano works of Bela Bartok
1/4 C cranberries
1/2 C demerara spice syrup (recipe below)
1/2 C fresh-squeezed lime juice
1/2 C cranberry juice
1 tsp Underberg bitters
3 C water or seltzer
a dozen ice cubes
Muddle cranberries with syrup. This takes a while because the cranberries are slippery, but try to pop at least a few of them to get their juice released. Add the rest of the ingredients and stir well. Taste and adjust with more or less syrup, lime, and bitters to suit your palate.
For syrup: Boil together for five minutes: 1 C water, 1/2 C demerara sugar (or sub dark brown sugar with 2 Tbs of molasses), 6 cloves, and one cinnamon stick. Let cool. Store excess covered in frig.
THE SLEEPING CHILDREN
After the little ones are in bed
Serve with: Sugarplums
2 ounces Grey Goose La Poire
1/4 ounce Benedictine
1/2 ounce demerara spice syrup (recipe below)
2 ounces chilled sparkling cider
Pear slice, to garnish
Muddle cranberries with spice syrup in a shaker. Add Benedictine, La Poire, and ice. Shake very well and strain into a chilled cocktail glass.
Top off with sparkling cider. Garnish with pear slice.
For syrup: Boil together for five minutes: 1 C water, 1/2 C demerara sugar (or sub dark brown sugar with 2 Tbs of molasses), 6 cloves, and one cinnamon stick. Let cool. Store covered in the refrigerator.