There’s nothing like a Christmas cocktail to get you feeling festive. Whilst we’d love to be visiting our favorite Grenoblois bars to try their specialty drinks, it looks like this year we’ll be bringing the bar back to ours. Thankfully, there’s an array of local shops to help us stock up our shelves with everything needed to create some festive fizz — so cheers to that!
Mezcal apple cider margarita
If you are unfamiliar with Mezcal, it is the smoky cousin of tequila. This flavor profile is created by roasting the agave in underground pits.
For this recipe we used the delightful Mezcal Union Viejo which you can find at Vin des Alpes, as well as the unfiltered apple juice made by Jean-Louis Bissardon which you can purchase at l’Apericerie.
Shaken and served over ice, this drink is refreshing with a nice wintery palate of tart apple, smokiness, and spice. This is the perfect holiday “apéro” cocktail.
For the rim of the glass:
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 2 tablespoons cane sugar or coconut sugar
- orange wedge
- a shaker
- 3 ounces sweet apple cider (non-alcoholic)
- 2 ounces mezcal
- 1 ounce Grand Marnier or orange liqueur
- 1 lime wedge
- cinnamon sticks for garnish
- apple slices for garnish
For the rim of the glass mix the ingredients together and spread onto a small plate. Rub the rim of the glass (we used glasses from the lovely Soupçon de Magie boutique) with the orange wedge and dip the rim in spiced sugar then fill the glass with ice.
For the margarita fill the shaker with ice then add the mezcal, cider and Grand Marnier. Squeeze in the lime wedge, shake it up and pour into the glass. Garnish with a few apple slices and 1 cinnamon stick.
Adapted from https://www.howsweeteats.com/2019/10/apple-cider-mezcal-margarita/
Orange vanilla buttered rum
A comforting drink for those cold nights. Just the scent of delicious spices bought at Les Jardins du Monde is enough to get you feeling festive. In just 10 minutes, you can throw together a spicy hot drink to thaw you out, whilst filling your home with a wintery aroma!
Be sure to choose a good quality dark rum, we found Don Papa Baroko at Le Comptoir Irlandais which is as great at is looks. This rum has strong vanilla notes, perfect to pair with all of the below spices.
The butter will keep if refrigerated and can be smothered on some crusty toast for a wintery snack – yum!
For the orange-vanilla butter:
- 8 tablespoons (1 stick) of unsalted butter, room temperature
- ½ cup packed dark brown sugar
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract (or seeds from half a vanilla bean pod)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Pinch of ground cloves
- Pinch of salt
- 6 ounces of dark rum
- 3 cups of near boiling water
- Cinnamon sticks/whole cloves for garnish
Mix together all the ingredients for the butter. Use a teaspoon sized dollop for each glass (again we used gorgeous glassware from Soupçon de Magie). Add the rum and top with the boiling water. Garnish with your cinnamon sticks, a few cloves, and enjoy!
And so we finish off with the quintessential British/American holiday beverage, spiked. This recipe takes the classic, creamy and sweet with a touch of spice drink and gives it a light texture with a kick! This is your winter “digestif” and dessert all in one.
For this cocktail we used very fresh, local, free range eggs from the Gaec de Pré Pallon farm in Saint-Martin-le-Vinoux, who are on the marché de l’Estacade on the weekends. We again used the Don Papa spiced rum for that extra vanilla flavor as well as fresh organic cream and milk. Quality ingredients are what separate this eggnog from the rest.
- 3 cups (700ml) whole milk
- 1 cup (240ml) heavy or double cream
- 3 cinnamon sticks
- 1 vanilla bean pod, split and seeds removed
- 1 teaspoon freshly grated nutmeg, plus more for garnish
- 5 eggs, separated
- 2/3 (130g) cup granulated sugar
- 3/4 cup (175ml) Spiced rum, or bourbon
In a saucepan, combine the milk, cream, cinnamon, vanilla bean, vanilla seeds, and nutmeg. Bring just to a boil over medium heat then remove from the heat and allow to steep.
In a large bowl or stand mixer, beat egg yolks and sugar until combined and thick ribbons form when the whisk is lifted. Remove the cinnamon sticks and vanilla pod then Slowly whisk in the milk and continue to mix until the mixture is combined and smooth.
Add bourbon or rum, and stir. (Or if you want to share with the kids hold the booze and add a shot to each adult glass when serving.) We like to add an extra teaspoon of ground cinnamon or pumpkin spice then refrigerate overnight or for up to 3 days.
Before serving, beat the egg whites in a large bowl or stand mixer until you acquire a firm meringue. Gently fold into the eggnog until combined. Serve and garnish with freshly grated nutmeg and a cinnamon stick. You may find it hard to have just one of these tasty treats!
We’d like to give a big thank you to all our local vendors for providing us with all the ingredients necessary to be our own bartenders while we longingly await the re-opening of our favorite spots.
Wishing you all a happy holiday and a wonderful start to the new year! Cheers!
- –Vin des Alpes, 8 Rue de Strasbour
- –L’Apericerie, 83 Cours Jean Jaurès
- -Les Jardins du Monde, 7 Rue Michelet
- -Comptoir Irlandais, 1 Rue Jean Francois Hache
- –Soupçon de Magie, 6 Rue Diodore Rahoult
Directrice Lesmondaines et passionnée par notre territoire, merci de nous lire et de partager avec nous une vision positive et créative de la ville de Grenoble et de ses talents.