gluten-free Mistletoe Mojito, using rum distilled from sugar cane, rather than grain. Pear juice, fresh strawberries and mint combine for a fresh-tasting and festive concoction.
Signature cocktails can build excitement for holiday get-togethers, notes Rathbun. “Plan on serving only two or three signature drinks, plus having wine, beer and a nice non-
alcoholic option,” he suggests. “If you start mentioning these drinks on the invitations to whet people’s appetites, you give your celebration more person- ality from the get-go and help ensure a memorable holiday party.”
Award-winning cookbook author Judith Fertig blogs at AlfrescoFood
AndLifestyle.blogspot.com.
FESTIVE BEVERAGE RECIPES Tiziano
“The best, and most simple, way to have better cocktails is to use fresh juice,” says author A.J. Rathbun. This recipe is adapted from his Champagne Cocktails.
Yields 4 servings
6 oz (4 jiggers) white grape juice, preferably organic Chilled prosecco, preferably organic Frozen green or red grapes, preferably organic
1. Pour 1½ oz (1 jigger) of the grape juice into each of four flute glasses.
2. Fill glasses almost to the top with prosecco. Carefully drop one or two grapes into each glass and serve.
Variation: Change the white grape juice to strawberry juice or strawberry purée and garnish with a fresh (not frozen) strawberry instead of a grape, to trans- form this into a Rossini.
Gluten-Free
Mistletoe Mojitos Andrea Currie developed this signa- ture holiday cocktail for gluten-free celebrants. Currie recommends using natural pear juice, found bottled at health food markets.
Yields 2 servings 3 large mint leaves
2 fresh strawberries, hulled and quartered
3 oz (two jiggers) spiced rum 4 oz (1
/2 Ice for cocktail glasses
Splash of carbonated lemon-lime beverage
Slices of fresh pear and mint sprigs for garnish
1. In a cocktail shaker, muddle the mint and strawberries with rum, using a wooden muddler or a wooden spoon.
2. Add the pear juice and shake.
3. Pour into cocktail glasses filled with ice and add a splash of carbonated lemon-lime beverage.
Organic Royale
Chicago’s Koval distillery advises that if kobuso juice, made from a Japanese citrus, isn’t available, just squeeze in a little fresh lemon juice to taste.
Yields 1 serving
4 oz chilled organic hard cider 1
/2 1/2
oz chilled Koval Organic Chrysanthemum-Honey Liqueur
oz chilled Yakami Orchard Single Orchard Kobuso Juice 5 drops bitters
1. In a chilled champagne flute, com- bine the chilled chrysanthemum-honey liqueur and the chilled kobuso juice, then top if off with hard cider.
2. Add drops of some favorite bitters. 3. Stir and serve.
natural awakenings November 2012 45 cup) pear juice or nectar
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