"Drinking Your Way Through the Holidays" - Uptown Nightlife - New York Natives

In the panoply of happy, horrible, joyous and ridiculous presents received this holiday season, my husband received a little novelty book called "The Little Black Book of Holiday Cheer; the Essential Guide to Seasonal Favorites." Yup- it's a booze book- and who amongst you doesn't want one? Who hasn’t longed to know how to concoct a "Neapolitan Christmas" an "Insanity Clause," a "Yes, Virginia" or a "Fallen Angel." Lord only knows if you are in and about NYC during the holidays you are spending at least $12- $25 a drink, so you might as well take things into your own hands! Have 'em over for some tinsel and lights and mix those puppies on your own!!

About a year ago, we "inherited" an AMAZING little book similar to the one received this year- but for a very 1950s audience titled "a guide to pink elephants; 200 most requested mixed drinks on alcohol resistant cards." How cheeky is that! We're talking Leave it to Beaver separate beds – meanwhile they're talking "spill resistant paper" for their imbibing bible! Cheeky little puritanical monkeys!!!

I'm here, you're here and we are both certain to be drinking too much over the next week so I figured a little comparative shopping wouldn't hurt anybody. Here are some of my FAVORITE cocktails to make for holiday festivating from 1952 and today!

1952:

"Angler's Cocktail"

- 2 dashes Angostura bitters

- 3 dashes Orange bitters

- 1 1/2 oz. dry Gin

- 1 dash Grenadine

Place ingredients in glass with lump of ice. Stir vigorously and strain into chilled Delmonico glass partly filled with cracked ice.

Today:

"Jingle Bellini"

- 1 1/2 oz. fresh peach juice (white if possible)

- Prosecco or dry Spumante

Pour white peach juice into a Chapagne flute, fill with Prosecco or Spumante- and for a rosy glow add a few drops of strained raspberry or cherry juice.

1952:

"Manhattan"

- 1 1/2 Rye or Bourbon

- 3/4 sweet Vermouth

- dash Angostura bitters

Stir in a glass container with ice cubes. Strain into a chilled cocktail glass and serve with Maraschino Cherry.

Today:

"Cool Yule Martini"

-  3 oz. Vodka or Gin

- 1/2 dry Vermouth ( less for drier pallet)

- 1 tsp. Peppermint Schnapps

Shake with cracked ice and strain into a chilled cocktail glass. Garnish with a peppermint stick or  sprig of fresh mint.

1952:

"Hot Toddy"

- 1 lump sugar

- hot water

- 2 cloves

- 2 oz. Whiskey

- cinnamon to taste

Place sugar in glass and dissolve in small amount of hot water, using muddler to dissolve. Add 2 cloves and cinnamon to taste. Add Whiskey and fill the glass with hot water. Stir well and decorate with slice of lemon and/or nutmeg if desired.

Today:

"Santa's Little Helper"

(endorsed by North pole Local #25)

- 1 1/2 oz. Calvados

- 1 1/2 oz. Goldwasser

- 5 oz. apple juice or fresh cider

- 1 Tbs. Sugar

- 1/2 tsp. Cinnamon

Mix sugar and cinnamon in a saucer. Moisten the rim of a chilled cocktail glass with apple juice. Spin rim in sugar-cinnamon mixture. Shake remaining ingredients with cracked ice and strain into prepared glass.

1952:

"Between the Sheets"

- Juice of 1 lemon

- 3/4 oz. Jamaica Rum

- 3/4 oz. Brandy

- 3/4 oz. Cointreau

Shake with cracked ice. Strain and serve.

Today:

"Monte Carlo Imperial Highball"

- 2 oz. Gin

- 1/2 oz. white Crème de Menthe

- Champagne

- Juice of 1/4 fresh lemon

Shake all ingredients except Champagne well with cracked ice and strain into an iced highball glass. Fill with Champagne and stir gently. Garnish with dice or old playing cards slit part-way up and perched on the side of the glass.

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T'is the season of festivities and frolicking, of mirth and merriment, I hope to add a little comfort and joy to the ceremonies.

The week between Christmas and New Year's is always a weird one … I recommend you drink … but do drink well! Cheers!

LAURA HILL

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