Wednesday, December 24, 2008

So much for milk and cookies

The Dependent Claus Martini

Santa can keep his warm milk and sugar cutouts, I'll take one of these on Christmas Eve, please. I usually don't make drinks that take more than 1 or 2 steps to accomplish, but for the little beauty I think I'll make an exception.


1.5 oz Mulled Wine Reduction
1 oz Hennessy VS Cognac
1 oz Grand Marnier Infused Cream
Small Piece of White Chocolate

Mulled Wine Reduction:
300 ml Petit Syrah (or equally rich Red Wine)
400 ml Simple Syrup (a thick 50/50 mixture of sugar and water)
50 ml Fresh Orange Juice
¼ piece Nutmeg
¼ piece Cinnamon Stick
6 Cloves
3 pieces Star Anise


Bring all ingredients to a boil in a pan. This eliminates the alcohol in the wine, allowing for enhanced flavours. Once boiling, reduce the heat and simmer for about 40 minutes until you have a nice, thick, but still runny consistency. Makes about 150 mL.

Grand Marnier Infused Cream:
150 ml Thick Whipping Cream
15 ml Grand Marnier Liqueur

Whip the cream into a thicker state, as thick as possible while still being able to be poured.
Carefully burn the Grand Marnier in a shot glass for 30 seconds or so, to burn off the excess alcohol. This again allows for a more delicate flavour. Finally stir in the liqueur to the cream.

To a shaker full of ice, add:

1.5 oz Mulled Wine Reduction
1 oz Hennessy VS Cognac

Shake vigorously and strain into a Martini Glass.

Layer the Grand Marnier Cream slowly over the back of a spoon so as to float it neatly over the dark crimson liquid in the glass.

To finish, grate a small amount of White Chocolate over the glass with a fine grater.

Recipe via City Food Magazine, found via Bloomacious (one of my new favorite daily reads, btw)

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