We usually take the space here each Friday to suggest a cocktail or two that you can prepare at home or at a party. But this time, we’re doing something slightly different: A food pairing. Yes, we have two cocktails … but also a recipe to make alongside each for your holiday entertaining needs. Cheers!
Fruits des Fete (with tuna tartare)
2 parts Grey Goose Le Citron
1 part pineapple juice
1 part clementine or orange juice
5 parts champagne.
Making it: Chill all ingredients, then build them straight into a coupette, finishing with champagne. Stir and serve.
150 grams sushi-grade tuna fillet
1 tbsp chopped capers
2 tbsp chopped black olives
2 tbsp finely-chopped chives
1.5 tsp fresh lemon zest
2 tbsp creme fraiche
1/2 loaf rye bread.
Making it: Preheat an oven to 160. Slice bread into bite-sized pieces, drizzle with olive oil and bake on parchment paper for 5–6 mins. While toasting, skin and dice tuna and place in bowl. Add remaining ingredients (except creme fraiche). Mix well. Spoon over toasted rye and top with creme fraiche and a pinch of chive and squeeze of lemon to garnish.
Noel Rouge (with chicory bites)
5 parts Grey Goose vodka
2 parts St-Germain liqueur
1 part lemon juice
10 pomegranate seeds
Making it: Muddle seeds and juice in a highball glass, add crushed ice. Add liquors, stir and serve.
2-3 heads of chicory (12 “cups”)
100 grams smoked duck breast
80 grams pomegranate
Handful of chopped mint and parsley
25 grams chopped walnuts
1 tbsp EVOO
1 tbsp balsamic vinegar
1/2 red chile, chopped.
Making it: Wash and dry the chicory, pulling apart carefully (use the smaller inner leaves for canapes; the outer can be made into a salad). Finely slice duck, add to a bowl and mix well with herbs, vinegar and olive oil. Spoon into chicory cups. Garnish with a scattering of herbs.