December 2013

Who's Serving What: Kimpton Hotels & Restaurants

By: The Tasting Panel Editorial Team

The talented crew of bartenders at Kimpton Hotels & Restaurants have come up with some ideal holiday season cocktails.


Texas Farm Nog
Central 214 (Dallas, TX)

2½ oz. nutty sherry
2 oz. Partida Añejo Tequila 
3 oz. sugar
2 whole farm eggs
6 oz. raw milk
4 oz. heavy cream
Pinch of nutmeg, cinnamon, salt &pepper

Combine all ingredients in a blender starting with eggs and ending with heavy cream. Refrigerate for two days. Garnish w/grated nutmeg and star anise. Makes 750 ml.
 
 
Mulled Shine Wine
Central 214 (Dallas, TX)

5 oz. Catdaddy Moonshine
3 bottles red wine
1 cup of honey
4 oz. Berentzen Apple Liqueur
6 oz. apple cider
Cinnamon sticks, 5 cloves, orange slices, clove

Heat on crockpot or on burner to taste. Serve in mug with orange slice, clove and cinnamon stick garnish.


Pimandes
Poste (Washington DC)

for drink:
1¼ oz. Whistle Pig Bourbon
¼ oz. Grand Marnier
3 oz. Chili Hot Chocolate

for Amaretto Whipped Marshmallow:
¾ cup heavy cream
½ cup Marshmallow Fluff
2 tablespoons amaretto
¼ teaspoon pure vanilla extract

For Whipped Marshmallow: combine all ingredients and whip to medium peaks. In an Irish Coffee glass add Whistle Pig Bourbon, Grand Marnier and Chile Hot Chocolate. Top with Amaretto Whipped Marshmallow. Garnish with house made pimandes (chocolate-covered almonds with chile) and dust with espelette.



Fernet Hot Chocolate
Fifth Floor (San Francisco, CA)
Yield: 4 servings
 
8 oz. milk
1 oz. heavy cream
1 oz. sugar
½ tsp salt
1½ oz. 64% dark chocolate
1½ oz. 35% milk chocolate
¼ oz. cocoa powder
3 oz. Fernet
1 oz. crème de menthe

Heat the cream, milk, sugar and salt. Pour over the chocolates and cocoa powder. Whisk all together to combine. Add in the fernet branca and crème de menthe. Pop in the microwave to warm or steam with espresso machine. Top with marshmallow and whipped cream.



Emily Post cocktail
Jsix Restaurant (San Diego, CA)

A white-gloved glass of nostalgia reminiscent of 1920s violet candies. California sparkling wine is accented with sweet and floral Crème de Violette, and garnished with fresh blackberries for a beautiful purple hue.

Chandon Brut
Crème de Violette
Blackberries to garnish

Fill a champagne flute ¾ of the way with Chandon and top with Creme de Violette. Garnish with two whole blackberries.



Midnight in Paris
Cusp Dining & Drinks (La Jolla, CA)

1 ½ oz. Grey Goose
½ oz. crème de peche
¼ oz. Yellow Chartreuse
½ oz. fresh lemon juice
Brut champagne
2 slices of cucumber

Add the cucumber and lemon juice to a shaker and muddle for a few seconds. Then add the Grey Goose, creme de peche, Yellow Chartreuse and fill with ice. Shake and strain into a flute glass. Top with champagne. Express lemon peel for garnish

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