We heard Santa is looking for something a little stronger than milk to pair with his cookies this year. Might just be a rumor. You know how those elves talk. But since you don’t want to risk getting on the Naughty list and you have thirsty houseguests this week anyway, we’ve got you covered.
Step one: Bake the winning recipes from the Tribune’s Holiday Cookie Contest. Step two: Make the cocktails that Mark Brinker, bartender at Lincoln Park’s Barrelhouse Flat (2624 N. Lincoln Ave., 773-857-0421), created to match the flavors of each cookie (recipes below).
Step three: Teach grandma how to take selfies? Suggest a family game night, an activity which suddenly seems almost fun? The holiday is your oyster. Just make sure you have your bar amply stocked to mix seconds.
The Line to See Santa
Pair with: Grandma Georgean’s Gingersnaps
2 ounces spiced rum
3/4 ounce lemon juice
1/2 ounce white creme de cacao
1 dash Angostura bitters
Ginger beer, to taste
Grated cinnamon, to taste
Combine the first four ingredients in a shaker filled with ice, and shake until chilled. Strain into a Collins glass, and top with ginger beer. Garnish with grated cinnamon.
Rudolph’s Revenge
Pair with: Peanut Butter Buttons
2 ounces rye whiskey
1 ounce cream
1/4 ounce dry sherry
More Top Picks Best Exercises For Heart Health
1/8 teaspoon smooth, unsalted peanut butter
1 tablespoon chocolate malted milk
1/2 ounce simple syrup
Finely shaved chocolate, to taste
Combine first six ingredients in a shaker filled with ice, and shake vigorously. Strain into a chilled snifter. Garnish with finely shaved chocolate.
The War on Christmas
Pair with: Pistachio Thumbprints
1 1/2 ounces white rum
3/4 ounce Lazzaroni Amaretto
3/4 ounce lime juice
1/4 ounce Licor 43 (a Spanish vanilla-saffron liqueur)
5 mint leaves
1 egg white
Crushed pistachios, to taste
Combine first six ingredients in a shaker, and shake vigorously. Strain into a cocktail glass, and garnish with a sprinkle of crushed pistachios.