21.05.12

You can't entertain the idea of Christmas cocktails without conjuring up images of eggnog, hot toddy and hot buttered rum. It doesn't condition that these bar staples traditionally have been awful — too boozy, too sweet and too ponderous. But if you have barhopped or taken a bar break during a shopping spree, you might notice, as I have, that the eggnogs and other furlough standbys or variations of them have gotten better. They are better structured and well deliberation out, balanced and complex. You'll also find quirky Christmassy drinks, pre-Prohibition-era blooming drinks and dessert cocktails dug up from old cocktail books for this festive occasion.

Few bars resource to the store-brand eggnog anymore. Credit that to the cocktail new birth. Bars such as Rob Roy in Belltown and Cuoco on South Lake Union even put on the market classes on making seasonal drinks at home.

Holiday drinks verge to taste like dessert in a glass, often with a foamy or creamy configuration, with hints of allspice, nutmeg or cinnamon, many steaming hot.

Source: The Seattle Times

by Joshua Bardwell

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