Posted On: 12/01/2013
Enjoyed by many as far back as Colonial times, Milk Punch is a tasty combination of 2 oz. base spirit (Bourbon, brandy and rum are all fabulous!), 3 oz. milk and 1 oz. simple syrup combined with a drop or two of vanilla extract. Shake vigorously with ice, strain into a tall glass and then top with grated nutmeg. Bourbon Milk Punch is our go-to Christmas morning pick-me-up before heading out to celebrate with family. It’s equally fitting for brunch, a holiday party or at home cuddling by a fire. Sounds too simple to be that wonderful, you say? Try it – you’ll be delighted by how deliciously celebratory it tastes. - Ted and Jamie Kilgore, USBG, B.A.R. Ready, BarSmart and co-owners/bartenders at Planter’s House
Cool temperatures and the holiday season lend themselves perfectly to my drinking habits since I love to cozy up next to something malty, rich, heavy and spiced. No other region of the world fills this craving better than Belgium, praised with having some of the best holiday beers. Reach for robust, yeast-forward Belgian beauties Trappistes Rochefort 10, Cuvée van de Keizer Blauw and St. Bernardus Christmas Ale on your next beer shopping trip. - Cory King, Certified Cicerone, head brewer at Perennial Artisan Ales and founder of Side Project Brewing
When I think of holiday dinners and entertaining, pairing wine with food is really secondary to pairing wine with your guests. One of the greatest crowd pleasers is Trefethen 2012 Dry Riesling from the Oak Knoll District of Napa Valley. It’s not the sweeter style many would expect from a riesling, but a nearly bone-dry white so flavorful that it can handle anything your holiday table might offer. Made very much in the style of the dry rieslings of the Alsace region of eastern France, this wine is complex enough to match with a traditional turkey dinner, baked ham or roast beef. There are not many Napa whites that can give Grandma, Uncle Harry and Cousin Earl this much pleasure – and all for about $20. - Glenn Bardgett, Member of the Missouri Wine and Grape Board and wine director at Annie Gunn’s
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