PSIFT Holiday Party Beverages
We had a great time serving festive beverages to our fellow IFT members at the Puget Sound IFT Holiday Party! As promised, we are sharing our delicious holiday cocktails with you!
Katherine Langel
Spiked Apple Cider
Developed by Eric Calmes
A traditional must for all holiday parties - it's chilly out there and the warm, fresh apple cider simmered with cinnamon, clove, star anise, and cardamom, spiked with brandy will keep you toasty inside. And it pairs well with pies, cookies, and well, dang any holiday treat!
Makes 4 – 6oz Servings
Ingredients
- 3 cups (700 g) Fresh Squeezed Apple Juice
- ½ tablespoon (7 g) Brown Sugar
- 4 Cloves
- 4 Cinnamon Sticks
- 2 Whole Nutmeg
- ¼ teaspoon (0.5 g) Ground Coriander
- 1 tablespoon (14 g) Orange, Fresh Squeezed
- ½ tablespoon (7 g) Lemon, Fresh Squeezed
- Brandy – as much as you can handle
Method
- Heat the apple juice, brown sugar, clove, cinnamon sticks, nutmeg, and coriander in a large pot.
- Continue to heat for 15 minutes.
- Take off the heat and add the orange and lemon juice.
- Serve warm with brandy!
Katherine Langel
Coconut Coqutio with Egg White Foam
Developed by Lesley Werblin
A Puerto Rican traditional holiday drink, similar to eggnog, is the perfect after dinner drink to curl up with next to the fire on a cold winter night. Creamy coconut milk scented with cinnamon and sweetened, shaken with icy rum and topped with a whipped egg white foam and a dusting of cinnamon is sure to satisfy your sweet tooth!
Makes 4 - 4 oz servings
For the Coconut Coquito
Ingredients
- 1 cup (214 g) Evaporated Milk
- ½ cup (115 g) Cream of Coconut
- ½ cup (115 g) Coconut Milk
- ¼ cup (46 g) Sweetened Condensed Milk
- ½ teaspoon (2.5 g) Vanilla Extract
- 1/4 teaspoon (0.3 g) Cinnamon, Ground
- 4 Cinnamon Sticks
- Rum – or not.
Method
- Heat cream of coconut and coconut milk in microwave until smooth.
- Mix all ingredients except rum and cinnamon sticks and blend with immersion blender.
- Add cinnamon sticks to mixture.
- Let mixture sit in the refrigerator for at least 8hrs.
- Add rum, top with egg white foam, and serve cold.
For the Egg White Foam
Ingredients
- 1/3 cup (80 g) Egg Whites
- ¼ cup (20 g) confectioner’s sugar
- 1/8 teaspoon (0.2 g) Tara gum
Method
- In a bowl, whisk together the sugar and tara gum until throroughly combined.
- Pour egg whites and sugar/gum mixture into a high speed blender and blend until thoroughly homogenized and pour into a plastic bag and heat seal to close.
- Cook sous vide at 165°F for 30 minutes.
- Refrigerate until completely chilled.
- Pour into an iSi container with a nitrogen cartridge and chill until ready to use.
Katherine Langel
Earl Grey Clementine Gin Fizz
Developed by Katherine Langel
Fresh clementine juice mixed with a bold, citrusy Earl Grey tea simple syrup poured over herbal gin and topped off with a splash of seltzer. This bright and cheery drink will keep the party hopping – literally, unless you decide to use decaf tea!
Makes 4 – 6 oz. servings
Ingredients
For Earl Grey Simple Syrup
- ¾ cup (180 g) Water
- ¼ cup (45 g) White Sugar
- 1 tablespoon (15 g) Earl Grey Loose Leaf Tea (decaf or not, you pick)
For Earl Grey Clementine Base
- 1 cup (240 g) Earl Grey Simple Syrup
- 1 cup (240 g) Clementine Juice
- 1 – ½ tablespoon (20 g) Fresh Squeezed Lemon Juice
For Assembly
- 2 cup (460 g) Earl Grey Clementine Base
- Gin – the more the merrier.
- Splash of Seltzer
- Ice Cubes
- Clementine Slice for Garnish
Method
- Boil the water in a steam kettle or on the stove top. Pour boiling water over the tea, cover, and let steep for 10 minutes. Strain the tea.
- Stir in sugar until dissolved.
- Combine the tea syrup, clementine juice, and lemon juice together and stir well.
- To Assemble: Pour gin over ice, followed by the tea syrup clementine juice mix, and top with seltzer.
- Garnish with a clementine slice.
Enjoy!
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