It’s customary in the United States of America to leave cookies out for Santa on Christmas Eve. But what if your Santa isn’t American? Let the kids think outside of their home circle this Christmas and bake up some Santa treats for an International Saint Nick!
French Santa: 1 serving Macarons
1 glass Armagnac
By Libbie Summers
Assisted by David Dempsey
Photography by Teresa Earnest Photography
It’s funny how people come in and out of your life at the perfect time. Brian Hart Hoffman is one of those people. I had lost touch with Brian for a few years (no fault of either of ours) and BAM, just like that, we’re both guests at a private dinner in Charleston that ALSO just happened to fall on his birthday (of which he didn’t let me forget)! It was such fun catching up and reconnecting. I’ve always loved Brian’s energy, his zest for life, his laugh and his beautiful blue eyes. I’ve admired the business acumen of not only he and his brother, but their mother,Phyllis Hoffman DePiano, who started the family business –Hoffman Media where Brian serves as president and chief creative officer of the business, overseeing the editorial planning and brand direction for all publications and books. He’s also been the driving force behind the launch of The Cottage Journal, Southern Home, Southern Cast Iron and my favorite, Bake from Scratch (check out their instagram feed…you’ll get lost down a beautiful baked rabbit hole). Here’s the fun part of reconnecting with Brian…he’s now a published author!!
The Coupe features signature recipes from the country’s best mixologists and barkeeps and embraces the mood and magic that comes from drinking a craft cocktail from this storied glass. Brian’s personal coupe collection inspired this book, and he offers tips for collecting coupes and styling the home bar.
The Coupe also features easy and elegant dessert recipes perfect for serving in coupes, a primer on citrus garnishes, and simple syrup recipes that add depth and
flavor to cocktails. I keep my signed copy right on my bar next to the only two coupe glasses I own. Brian has pressured me into getting more!
ENTER TO WIN A COPY: In honor of the release of Brian’s first book, he’s signing one for a lucky WINNER!!! Just head over to my instagram and enter to Win. For now, I took the challenge and came up with a coupe worthy cocktail of my own. Brian said it sounded delicious…I can’t wait to make it for him…maybe he’ll bring a glass.
1. Make Rosemary Simple Syrup: In a small saucepan over medium heat add ½ cup water
and sugar. Cook just until sugar dissolves. Remove from heat and add 1 rosemary stem. Allow to sit until cooled (you can refrigerate for faster cooling). Remove stem after cooling. (you’ll have plenty of rosemary simple syrup for a few cocktails!)
2. Chill Coupe Glass: Pack a coupe glass with ice and pour water over. Set aside.
3. Make Cocktail: Add ice to a cocktail shaker. Pour in 1ounce apple cider, 1
ounce vodka and splash of Rosemary Simple Syrup. SHAKE. SHAKE. SHAKE.
4.Pour out ice water from coupe glass. Run fresh rosemary stem around the rim of the glass. Strain cocktail from shaker into glass. Garnish with rosemary. Serve
Sunshine, a backyard garden, beach waves and a night on Ibiza –all in one glass. No passport required. Watermelon Basil Beach Blaster serves 6
What you need:
1 cup Turbinado sugar (can substitute white sugar)
1 cup water
8 large basil leaves, plus more for garnish
3 pounds ripe seedless watermelon, rind removed and the flesh cut into pieces
½ cup (or more) vodka (optional)
½ teaspoon flake sea salt
What to do:
In a small saucepan over medium-low heat, stir together the sugar and the water. Bring to a low boil and cook just long enough for the sugar to completely dissolve. Remove from heat and stir in basil leaves. Place mixture in the refrigerator for a minimum of two hours or overnight. Remove basil leaves.
In a blender, puree the watermelon pieces (at this point you can strain the puree and discard the solids, but I like a thicker blaster so opt not to strain it). Pour into a pitcher and stir in basil infused simple syrup and vodka if you’re feeling cheeky. If mixture is a bit too thick, you can add enough cold water to reach the consistency you like.
Pack six glasses with crushed ice and pour mixture over. Garnish with fresh basil and a pinch of sea salt. Serve fast.
model: Andrea Goto Libbie’s Food Styling Props: Shot on location at Tybee Island, Georgia (South Beach). Model was our own Andrea Goto. Green jeans are from Fab’rik. Glasses are vintage Georges Briard and one of those finds that made me jump up and down when I saw them at Habersham Antiques Market. I paid $1 a piece for them (sadly, they only had 4…I’m looking for 8 more if anyone has them)! The tin dish is the bottom of a vintage serving dish that I picked up at a junk store in Montana for $2.
Silver tequila is the key here….don’t even try gold. You’ve spent a lot of money on the kiwi and all that wrist time squeezing the limes. Don’t be stingy with the booze.
Kiwi Margarita makes 2
Ingredients: 2 kiwi, peeled and pureed or smashed with a fork
2-3 cups ice
4 limes, juiced (enough to yield 4 ounces of juice)
4 ounces silver tequila
1 ounce simple syrup
Flake sea salt for garnish
Run the cut side of a lime around the rim of two 8-ounce glasses and dip each rim into the flake sea salt. Fill a large cocktail shaker with ice. Add the citrus juice, tequila, simple syrup and kiwi puree to the shaker and shake vigorously. Pour into the two glasses and garnish with a sprinkle of salt on top of each drink.
You know what this margarita is great with?
Get the recipe for my Fish Tacos with Kiwi Salsa HERE.