Paul Mekis in mind that almost any cocktail can be turned into a punch. Use quality spirits and measure the ingredients according to the number of drinks you plan to serve. The punch is in the presentation. Go elegant by placing large blocks of decorated ice, with herbs, edible flowers or fruits frozen inside, suggests Shelton. You can make the blocks using Tupperware containers— one large or several smaller ones—but be sure to allow at least 24 hours for freezing. Even if cocktails are on trend this year, such staples as wine, beer and champagne still deserve a place at your holiday gathering. For many, no holiday celebration is complete without a taste of the bubbly. Sommelier Paul Mekis, wine director and advanced sommelier at Madera, the signature restaurant at Menlo Park’s Rosewood Sand Hill Hotel, suggests three top-notch sparkling wines perfect for holiday gatherings: Gramona, Brut Gran Reserva Brut 2008 from Spain; Billecart-Salmon Brut Reserve, a non-vintage, sparkling wine December 2015/January 2016 69 sure you have gluten-free options,” Cooper says. But he adds, tongue in cheek, “Everyone seems to be gluten free, except when it comes to dessert.” And remember that if creating a menu sounds daunting, or if boiling water is well beyond your culinary expertise, there’s absolutely no shame in hiring a caterer or private chef. Drinks on the House Let’s face it: Your guests want something other than eggnog. But as healthy as diets are becoming, your partygoers probably aren’t hankering for carrot juice either. Fortunately, there is a whole wondrous world of seasonal drinks, including champagne, specialty beer, holiday punches and cocktails. “People are really not that concerned about a ‘healthy’ cocktail,” says Stephen Shelton, bar master and co-owner of the Lexington House in Los Gatos, and coowner of the new Black Sheep Brasserie in Willow Glen. “They just want something that is good, is not sweet and is hip.” When serving cocktails, think brown. In other words, go for darker spirits, such as whiskey and brandy, rather than vodka and gin. “I think the brown spirits give off the sense of warmth in a cocktail…even if the drink is a cold one,” remarks Shelton. But if you want to pack some heat, you can’t go wrong with the always-popular hot toddy or Irish coffee. “Those are classics that are hard to break away from,” Shelton says. If you want to steer clear of the traditional, then serve drinks concocted with shrubs—a vinegar-based syrup with fresh fruit and spices—and bitters. “Shrubs are great in cocktails, hot or cold, and they add balance to a drink with the acid,” Shelton says. “Bitters are great too, especially now that there are so many varied flavors—from basic orange and grapefruit to coffee rye, tiki bitters, chocolate, etc.” While wine and food pairing has long been revered as a cuisinal art form, Shelton strongly advises taking the same approach with cocktails. “If you want to throw a good party and make an impression,” he says, “think about what food you are serving and make sure the cocktail will match up well with it.” But cocktails can be time-consuming to craft and expensive. If you’re doing double duty as host and bartender, punch makes an excellent alternative. But before you google a gaggle of punch recipes, keep Sommelier Paul Mekis, wine director and advanced sommelier at Madera, the signature restaurant at Menlo Park’s Rosewood Sand Hill Hotel, suggests three top-notch sparkling wines perfect for holiday gatherings: Gramona, Brut Gran Reserva Brut 2008 from Spain; Billecart-Salmon Brut Reserve, a non-vintage, sparkling wine from Champagne, France; or Kathryn Kennedy Blanc de Blancs, Cuvee 27, 2004. Kathryn Kennedy Blanc de Blancs FROM TOP: VINCE TARRY; COURTESY OD KATHRYN KENNEDY
South Bay Accent - Dec 2015/Jan 2016
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