[recipe:] and one for the holiday
Taken from the NYTimes, here
Auld Lang
The New Year's Eve Countdown
As the careers of Dick Clark and Guy Lombardo have demonstrated, people yearn for consistency on New Year's Eve. From one year to the next we may celebrate in different places, and with different people, but certain rituals must stay in place. Wherever you are, there will be a glass of something fizzy, the countdown to midnight and hopefully a kiss as the hour strikes. These are things you don't mess with.
Still, at a celebration designed to ring in the new, one wants a little novelty. (Even Dick Clark now shares a bill with Ryan Seacrest.) The Auld Lang, created by Bobby Heugel, head barman and an owner of Anvil in Houston, keeps the fizz but adds all sorts of mysterious herbal twists and turns underneath. It is a splendid glass to raise to the coming year, which ideally will be equally exciting and familiar.
Ingredients
3/4 ounce Aperol
3/4 ounce St-Germain
3/4 ounce lime juice
3/4 ounce rosemary-infused simple syrup*
2 ounces dry sparkling wine
Rosemary sprig for garnish.
Preparation
Shake the Aperol, St-Germain, lime juice and rosemary-infused simple syrup with ice and strain into a champagne flute. Top with sparkling wine. Garnish with a large sprig of rosemary.
Yield: 1 drink.
*Note: To make the syrup, combine 1/2 cup sugar and 1/2 cup water in a small saucepan and cook over medium heat, stirring occasionally, until sugar dissolves. Add 6 rosemary sprigs, turn heat to low and cook for 30 minutes. Let cool, strain out rosemary, then transfer to a very clean jar or bottle. Cover and keep refrigerated until ready to use.
Auld Lang
The New Year's Eve Countdown
As the careers of Dick Clark and Guy Lombardo have demonstrated, people yearn for consistency on New Year's Eve. From one year to the next we may celebrate in different places, and with different people, but certain rituals must stay in place. Wherever you are, there will be a glass of something fizzy, the countdown to midnight and hopefully a kiss as the hour strikes. These are things you don't mess with.
Still, at a celebration designed to ring in the new, one wants a little novelty. (Even Dick Clark now shares a bill with Ryan Seacrest.) The Auld Lang, created by Bobby Heugel, head barman and an owner of Anvil in Houston, keeps the fizz but adds all sorts of mysterious herbal twists and turns underneath. It is a splendid glass to raise to the coming year, which ideally will be equally exciting and familiar.
Ingredients
3/4 ounce Aperol
3/4 ounce St-Germain
3/4 ounce lime juice
3/4 ounce rosemary-infused simple syrup*
2 ounces dry sparkling wine
Rosemary sprig for garnish.
Preparation
Shake the Aperol, St-Germain, lime juice and rosemary-infused simple syrup with ice and strain into a champagne flute. Top with sparkling wine. Garnish with a large sprig of rosemary.
Yield: 1 drink.
*Note: To make the syrup, combine 1/2 cup sugar and 1/2 cup water in a small saucepan and cook over medium heat, stirring occasionally, until sugar dissolves. Add 6 rosemary sprigs, turn heat to low and cook for 30 minutes. Let cool, strain out rosemary, then transfer to a very clean jar or bottle. Cover and keep refrigerated until ready to use.