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| Photo: Stuart Mullenberg |
“Every Christmas Eve, we
gather with a bunch of friends, and my household is in charge of bringing a big
batch of punch. Last year was a Fish House Punch, and before that was a Spiced Pear Punch from a past issue of Imbibe. I'm still trying to decide what this
year's recipe will be—I might go for something warm, like the Wassail from our
American Cocktail Book. Regardless, I'm pretty sure that just like always,
there won't be a drop left in the punch bowl.” —Karen Foley, publisher
Bourbon Milk Punch … for
Breakfast.
“I'm not sure how this
holiday tradition developed in my house, but it's one I look forward to every
year. After the kids have plunged through their presents and we're ready to
settle into a late breakfast, a bourbon milk punch finds itself welcome at the
table (alongside a cup of coffee--usually Stumptown Hairbender around here). A
nice wheated bourbon like Larceny or Weller 12 year old isn't out of place in a
milk punch on Christmas morning—the drink is soft and satisfying in a
comfort-food kind of way, the nutmeg gives it a holiday touch (I sometimes add
a dash of allspice liqueur, just to bolster the Ho Ho Ho nuances), and the milk
adds enough richness to remind you that you're indulging, but the drink's not so
heavy as to satiate you before the day's full festivities get under way.” —Paul
Clarke, contributing editor
“Come Christmas morning,
strong, black coffee takes precedent above everything else—no presents, no
sweet rolls, nothing, until all the grownups have a big steamy cuppa in hand.
No one knows exactly how many pounds we go through in just those few hours, but
I’m pretty sure it’s enough to keep the entire city of Portland caffeinated for
a full week. Of course, everyone has their own favorite beans and brew methods,
so we basically just set up a giant coffee bar where there’s always a fresh pot
in circulation. Except for that one year, when my sister’s boyfriend emptied a
coffee carafe and didn’t start a fresh one—hello, holiday scandal! Needless to
say, he wasn’t invited back.” —Tracy Howard, senior editor
“For our annual Christmas
morning brunch, we have 25 to 30 people over and serve Champagne with a bit of
Clear Creek’s cranberry liqueur. Cheery, fizzy red flutes of deliciousness all
around! Mom made rhubarb bitters a few years ago, so sometimes we also add a
few dashes of those to the drink—mom calls the cocktail the Cranberry Queen
(because she's a little cranberry obsessed and fancies herself the queen of all
things Cranberry).” —Miranda Rake, editorial assistant
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| Photo: Polite Provisions |
“Ever since starting with
Imbibe, for every special gathering with friends I’m asked to bring a recipe
and ingredients for a special cocktail. Last year I made the Winter Julep, and
for this past Thanksgiving I made the Maple-Cranberry Bourbon Smashed. This
year we’re having a big Christmas dinner with a lot of friends, and I am
probably going to stick with a bourbon-based drink … I am from the south, after
all! Thinking of maybe the Pendergast from Ryan Maybee or the Brave Companion
from Polite Provisions.”—Molly Henty, art director
Christmas Craftiness.
“Our home at the holidays
is one of evolving traditions when it comes to imbibing thanks to my ambitious
brother and his crafty fiancé. They love to experiment and always arrive with
something new—mead, apple pie whiskey, blackberry cordial—it's all been
delicious! I can't wait to taste what they bring this year!” —Sarah Thornton,
production manager
A New Tradition Is Born.
“I’m really getting into
sparkling wine cocktails these days. They’re super-festive and great
aperitifs—and also kick things off on the lower-ABV scale of things, which is
good for someone like me who thinks everything sounds delicious and wants to
try it all. My fave right now is one I made up and named the Stirling, using
things on hand at my house in Greenport, New York. I had some family over and
wanted to make something nice before a big dinner. I had a bottle of New York’s
Atsby “Armadillo Cake” Vermouth, some Nino Franco prosecco, and Fee Bros.
orange bitters. The spice of the vermouth with the round, orchard-fruity
flavors of the sparkler topped off with a festive balancing note of orange
bitters was perfect. Greenport used to be called Stirling in the 18th
century, and so, lo! A drink was born.” —Amy Zavatto, contributing editor
A Midwesterner’s
Classic.
“Being from the Midwest,
Brandy Old Fashioneds are a mainstay in any of my relatives’ homes morning,
noon and night. I learned how to make them when I was seven, from my
grandfather who was both a moonshiner and bartender. But my favorite of
all holiday cocktails is the pre-mixed gallons of homemade Grasshopper my mom
keeps stocked for unexpected guests or the occasional midnight
pilferage—yum!!!” —Jen Boelts, account executive