INDULGE

The Modern Mixologist – Winter 08

In the Mix is celebrating all that’s clear and cold this issue. In that spirit we picked three of Tony’s favorite Vodka drinks that are sure to please your guests this winter. When it gets cold outside, what better spirit to warm your insides.

White Peach Bellini
A classic drink made with prosecco, a great alternative to the champagne cocktail.

Barman Giuseppe Cipriani at Harry’s Bar, Venice invented this classic cocktail, in 1948. Giuseppe Cipriani named this drink after 15th century Venetian painter, Giovanni Bellini. Reportedly the pink glow that Harry admired in one of Bellini’s paintings was his inspiration behind this legendary cocktail.

Ingredients:
2 oz Fresh White Peach Puree or Boiron Fresh Frozen Puree
3 oz Prosecco Sparkling Wine

Directions: Select very ripe white peaches. Blanch peaches in boiling water for approx. 1 minute and transfer to an ice bath. Peel peaches and remove stones. Transfer peach to a food processor adding ¼ oz fresh lemon juice for each peach. Sample. Sweeten to taste if needed, approx. 1 oz of sugar per pound of peaches. (Hint: Add a couple of red raspberries for color) in a 16 oz mixing glass add ice, 2 oz peach puree and 3 oz chilled Prosecco, roll the drink between the mixing glass and a mixing tin to blend, do not shake. Strain into a chilled champagne flute.

purgatario1Purgatario
1 ½ oz Belvedere Pomerancza Vodka
½ oz Aerol
½ oz Solerno
¾ oz Fresh Mango Puree
½ Hand Extracted Juice of a Fresh Lime
Mix the above ingredients into a Boston Shaker, and strain into a cocktail glass. Garnish with a Burnt Orange.

Pure Joy
1½ oz  Belvedere Cytrus Vodka
1 oz Freshly Squeezed Lemon Juice
1 oz Simple Syrup
1 oz Boiron Raspberry Puree
Chilled Lemon-Lime Soda

In an iced filled mixing glass, add Belvedere cytrus vodka, lemon juice, simple syrup and raspberry puree; shake until well blended. Strain into an iced filled 14 ounce goblet. Top with chilled lemon-lime soda, stir and garnish with a sprig of mint and a couple of fresh red raspberries dusted with powdered sugar.

cosmo1Cosmopolitan
1½ oz Belvedere Cytrus Vodka
¾ oz Cointreau
½ oz Cranberry Juice
½ Lime, freshly squeezed
Shake, strain into a chilled cocktail glass. Garnish with a spiral of lemon

We couldn’t put out a winter magazine without one of Tony’s favorite family holiday drink recipes, so here is a classic…

mulled-wine1Aunt Dort’s Mulled Wine

My Great Aunt Dorothy French was a big part of my upbringing, on my Irish side. Along  with my Grandmother they ran French’s bakery in Port Huron, Michigan and instilled many family traditions one of which was her Mulled Wine. I have taken a few liberties with her original recipes but I’m sure should wouldn’t mind.

1-750 ml. Bottle of Full Bodied Red Wine
½ cup Belvedere Pomarancza Vodka
1 Lemon Peel
1 Orange Peel
1 cup Lemon Zinger Herbal Tea
1 cup Granulated Sugar (or to taste)
8 Cloves 2 Cinnamon Sticks
1 Whole Nutmeg, crushed
2 Cardamom Pods

In a large saucepan heat Lemon Zinger tea, lemon and orange peels, cloves, cinnamon sticks, crushed nutmeg and cardamom pods. Bring to a boil, add sugar, and stir until completely dissolved. Reduce heat and add wine and Belvedere pomarancza Vodka. Bring Mulled Wine to a simmer (do not Boil) and simmer for 20 minutes. Serve in heated mugs with a cinnamon stick garnish.

Note: This can be made in advance and reheated when ready to serve.