When you think of what to pair with your holiday dinner menu, the first drinks that come to mind are probably wines. But with wines, you’re limited to the flavors in the bottle.
Not so when it comes to cocktails, says John Buckholt, who served as a chef for five years at Nicolai’s Roof before turning to mixology. Today he’s head bartender of Seven Lamps in Buckhead. “I find pairing cocktails is easier than pairing wine because taste is subjective,” he says. “It’s easier to create a cocktail everybody likes rather than getting everybody to decide on a wine. Plus you get to show off your creative side and really impress your guests.” We enlisted Buckholt to “wow” us with some creative pairings for the most popular holiday dishes. Here are his daring cocktail couplings.
TURKEY AND DRESSING
INGREDIENTS:
3/4 ounce fresh lemon juice
1 1/2 ounce vodka
1 ounce cranberry apple syrup
DIRECTIONS: Squeeze juice from lemon into a cocktail shaker. Add vodka and cranberry apple syrup; fill with crushed ice. Cover with lid, and shake 30 seconds. Strain into a coupe glass.
APPLE PIE
INGREDIENTS:
1 ounce coffee liquor
1 ounce Baileys Irish Cream
Dash cinnamon
DIRECTIONS: Add coffee liquor, Baileys and dash of cinnamon; fill with crushed ice. Cover with lid, and shake 30 seconds. Strain into a martini glass.
PUMPKIN PIE
INGREDIENTS:
1 bag black tea with chai spices
4 ounces hot water
1 ounce brandy
1 cinnamon stick
DIRECTIONS: Pour hot water over tea bag in teacup. Add cinnamon stick and allow to steep for 3 to 4 minutes, then discard tea bag. Add brandy and stir until combined.
STANDING RIB ROAST
INGREDIENTS:
3/4 ounce fresh lemon juice
1 1/2 ounces bourbon
1 ounce muscadine syrup
DIRECTIONS: Squeeze juice from lemon into a cocktail shaker. Add bourbon and muscadine syrup; fill with crushed ice. Cover with lid, and shake 30 seconds. Strain into a whiskey glass, and serve on the rocks.
SHRIMP AND GRITS
INGREDIENTS:
1/4 ounce fresh lemon juice
1 ounce Grand Marnier
3/4 ounce orange juice
Champagne
DIRECTIONS: Squeeze juice from lemon into a cocktail shaker. Add Grand Marnier and orange juice; fill with crushed ice. Cover with lid, and shake 30 seconds. Strain into a Champagne flute, and top off with Champagne.
CIOPPINO
INGREDIENTS:
3/4 ounce fresh lemon juice
1 1/2 ounce gin
1/2 ounce tarragon simple syrup
Champagne
DIRECTIONS: Squeeze juice from lemon into a cocktail shaker. Add gin and tarragon simple syrup; fill with crushed ice. Cover with lid, and shake 30 seconds. Strain into a Champagne flute, and top off with Champagne.
Seven Lamps
3400 Around Lenox Road N.E.
Suite 217
Atlanta 30326
404.467.8950
sevenlampsatl.com
BY: Sarah Gleim
