It’s that time of the month: Mixology Monday. What did you think I meant? mixologymonday.com holds a monthly cocktail contest called, oddly enough, Mixology Monday. To participate, I’m also supposed to post a link to Scott Diaz’s site, Shake, Strain and Sip. Scott has a couple of stellar tipples in my book, most notably a little number called Absinthe Makes the Heart Grow Fonder, about which I should definitely blog in the near future.
The theme of this round is “From Crass to Craft,” which will attempt to remove some of the snootiness of craft cocktailology by demanding that we use lowbrow or non-craft ingredients. I love this, because my book celebrates any drink that tastes great, regardless of the craft esteem of its contents. I even have a little section of “Lowbrow” drinks in there.
I thought a perfect drink to offer up to the contest was one of the first I ever created and one I’m still quite proud of, despite the inclusion of Rumple Minze, a high-proof peppermint schnapps. At least it’s real schanpps in the sense of its alcohol content (schnapps is supposed to be highly alcoholic. The peach “schnapps” made by DeKuyper, for example, is an abomination against true schnapps.). The Christmas Baby is creamy and delicious, and I was happy to serve them up at a party last Christmas despite having invented the snooty Marais cocktail long before then.
Christmas Baby ✯✯✯✯✯
3/4 oz Rumple Minze
3/4 oz creme de cacao (white)
3/4 oz Frangelico
3/4 oz Baileys or Carolans Irish Cream
1 oz heavy whipping cream
Shake and strain into a chilled cocktail glass. Garnish with a small pinch of cocoa powder.