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If the fairy doesn't get you...

... these local, seasonal cocktails will


It's your choice: martini glasses, a pot or a punchbowl. We've got drink recipes from three local businesses to fit each container for your holiday enjoyment.

Try mulled wine to celebrate snowfall, eggnog to take in a game with friends, or a few martinis if you find yourself all formal.

Sugar Plum Fairy

Submitted by Tanja Herbig, co-owner of 15C

4 ounces Ciroc


2 ounces Stirrings

Sugar Plum liqueur

2 ounces dry

champagne or

sparkling white


Rim a chilled martini glass with fine, white sugar. Shake first two ingredients with ice and strain into the rimmed martini glass. Add the remaining 2 ounces of dry champagne or sparkling white wine.


This drink is new to our holiday menu, and so far, we've gotten great feedback. This one seems to be a keeper: It's perfect for the holidays and will put the "spirit" in the spirit of the holidays. 15C

15 E. Bijou St., Suite C, 635-8303


(German hot spiced red wine)

Submitted by Helga Schnakenberg, owner of Edelweiss Restaurant

1 liters dry red wine (Pinot or Burgundy,

if possible)

1 cup apple brandy (can sub apple juice)

1 cup sugar

4 sticks cinnamon

6 whole cloves

2 bay leaves

2 oranges, cut in quarters

1 lemon, cut in quarters

Use a sachet bag (or cheesecloth or tea strainer) to combine spices. Combine all ingredients in pot and put on low heat until steaming. Do not boil! Keep at steaming point for 15-20 minutes, then serve hot with a slice of orange.


Mulled wines date as far back as 500 B.C., when spices and herbs were added to wine for health reasons, as well as probably for an improvement of taste. The recipes varied depending on family and country tradition.

Gluehwein can be found on the ski slopes all over Europe. It's a tasty drink that takes the "bite" out of the cold weather, and is a popular treat at parties. Edelweiss Restaurant

34 E. Ramona Ave., 633-2220

Farleys Staff Party Eggnog


Submitted by Farley McDonough, owner of Adam's Mountain Caf

12 eggs, separated

1 cups white sugar

1 quart whole milk

1 quarts heavy whipping cream

3 cups bourbon

1 cup dark rum

2 cups brandy

2 whole nutmegs

Separate the eggs with the yolks in a mixing bowl or KitchenAid mixer bowl. Whip the yolks until pale yellow and creamy. Slowly add the sugar and continue mixing. Add the milk and 1 quart of the whipping cream to the yolks and mix until fully incorporated. While continuing to gently stir, add the bourbon, rum and brandy. (This portion of the eggnog can be held in the refrigerator until just before serving).

Before serving, beat the egg whites until stiff. Fold into the yolk mixture. Whip the remaining whipping cream until stiff and fold into the yolk mixture. With a small grater, grate nutmeg and sprinkle over the eggnog. Serve in small mugs.


I've made this eggnog every year at our staff holiday party. It's the first thing employees ask about when the party's mentioned. It does have raw eggs, but personally, I think a warning ought to reflect the 6 cups of booze. Adam's Mountain Caf

934 Manitou Ave., Manitou Springs,


Compiled by Matthew Schniper

Discarding the cookie cutter

As part of our holiday package this year, we thought we'd solicit suggestions for alternative Thanksgiving and holiday spreads. You know, creative options for people who don't dig on turkey, ham and all the usual accoutrements.

We invited 37 local catering outfits and food prep kitchens to submit ideas.

Two replied.

One followed directions.

Thankfully, our golden participant happened to also put together an interesting, delicious-sounding menu with a focus on fresh, light ingredients no gut bombs. So the spotlight belongs solely to Black Forest's In Good Taste catering company.

Let our experience serve as a reminder: However you plan your holiday meals and events, unseen forces will conspire to throw you a few surprises.

So be adaptable. Keep plenty of good booze on hand. And if you opt to try this or another alternative spread, remember that no one will know what to expect from the kitchen. Anything goes!

In Good Tastes

"Refresh" Me Menu

Prosciutto-wrapped asparagus sprigs with cream cheese filling1

Free-range, pan-seared chicken topped with caramelized onions

Potato snowballs2 stuffed with brie cheese and rolled in bread crumbs, baked until golden brown

Fresh baby green salad tossed with mangoes, jicama, radishes and almonds, served with a mild peanut-lime dressing3

Fresh rustico bread

Homemade lemon cheesecake with a graham-cracker crust, garnished with decorative lemon rinds

Assorted flavored iced teas, garnished with fresh fruit, Pellegrino and gourmet coffees

1Prosciutto-wrapped asparagus: Blanch asparagus (boil for 2 minutes with salt). Allow to cool. Using a piping bag, place a 2-inch line of cream cheese on each sprig. Wrap the sprig in prosciutto.

2Potato snowballs: Boil potatoes and grate much like cheese. Allow to cool. Roll into balls, insert cheese, roll in bread crumbs and bake a few minutes.

3Peanut dressing: Mix creamy peanut butter, vegetable oil, brown sugar, lime and water as needed to reach dressing consistency. Submitted by:

In Good Taste Catering & Party Planning

Amy and Robert Van Derbur

Black Forest, 648-4411,

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