The holiday season is officially in full swing. If you find yourself drinking and serving the same libations every year, it’s time to switch it up.
There’s an entire world of lesser-known wines, cocktails and after-dinner drinks waiting to impress you and your guests. Whether you’re hosting a soirée or sipping alone, try one of these beverages.
Amarula on the rocks
Amarula is a lovely cream liqueur from South Africa. It’s made with fruit from marula trees, which only grow in Africa’s subequatorial plains. The fruit, which ripens in the peak of summer, is a favorite among elephants and is one of the reasons an elephant graces the label.
Many villagers are employed to hand-collect the fruit during harvest time. The marula tree has not been successfully cultivated and grows in the wild, so there aren’t orchards where they can harvest the fruit. This makes Amarula a real hand-crafted drink. It’s aged for two years in French oak before the cream is added.
Amarula is creamy, with flavors of almond, vanilla, caramel and a hint of orange. It’s subtle, pairs well with butter cookies, shortbread and pumpkin pie, and is perfect on a cold night. Serve it on the rocks, sip it by the fireplace and be content.
While you enjoy your beverage, know a little bit of your money is going to help conservation efforts. In 2008, the company created the Amarula Trust to help protect African elephants. Not only is this drink delicious, but it’s also a conversation starter at parties. Forgo the Bailey’s and try Amarula this year.
Vinho Verde
If you’re a white wine drinker, have you tried Vinho Verde? Vinho Verde is a wine region in northern Portugal that produces a style of white wine that is light and refreshing. This lush area is one of the oldest wine-growing regions in Europe.
Other wines come out of this region, but the majority are white and known as Vinho Verde. The name translates into “green wine” and these wines are usually young.
Vinho Verde pairs particularly well with seafood and buttery dishes — Portuguese people love their fish stews.
These wines really cut through fat and are also nice sipping wines because they are light. Pair them with goat cheese, fish tacos, sushi, garlic shrimp, fish stew, crab cakes, etc. If you like big fat, oaky, buttery Chardonnay, then this may not be the drink for you because it’s kind of the exact opposite. Every bottle varies by the wine-making process, but, in general, these wines are crisp, acidic, light and a little citrusy, and many have a hint of carbonation.
Here is another fantastic thing about this wine — it is inexpensive! Most bottles you’ll find in the Springfield area are $10 or less. Vinho Verde is traditionally marketed in the US as more of a summer wine because it’s light, but they drink it year-round in Portugal. If you’re a California Sauvignon Blanc drinker, sample a bottle of Vinho Verde.
Amigoni Urban Winery
We were so excited to see Hy-Vee on East Sunshine Street is now carrying Amigoni Urban Winery. If you’re not familiar, it’s a winery in Kansas City, Missouri, that focuses on traditional European grape varietals like Cabernet Franc.
This is not the traditional sweet wine of Missouri, so if you prefer European wines but want to support a Show-Me State winery, this is the way to go. Amigoni grows its own grapes and also sources grapes from the Lodi American Viticultural Area in California (the wines are locally made).
Right now, Hy-Vee only has the 2021 Urban Cepages in stock, but the manager can look into ordering other wines from Amigoni if you’re interested (the Petite Syrah and Urban Rover are excellent wines if you decide to order more). The Urban Cepages is a blend of 52% Mourvedre, 36% Grenache and 12% Syrah. It has a beautiful garnet color and is light on the front, but has a long finish with hints of ripe berries, pepper and leather. Give it three sips before your mouth really adjusts to all the flavors. The Urban Cepages is about $20.
If you happen to visit Kansas City this season, the winery is located in the Stockyards District of the West Bottoms and is open for tasting. It’s housed in the former Daily Drover Telegram building and is a fabulous spot. FYI, if it’s busy — and it often is — it’s loud because it was not built for acoustics. We highly recommend a visit where you can taste more of their wines.
Frozen cranberry margaritas
You don’t necessarily think of frozen margaritas as a December drink, but these cranberry margaritas are a hit during the holidays.
First, they are a wonderful balance of sweet and tart — but not too sweet! If your family enjoys Mexican food or has any Mexican food traditions, this is a perfect accompaniment. It makes a big pitcher, so it’s perfect for a crowd. The margarita will separate as it sits, so if you serve it at a party include a big spoon in the pitcher so guests can stir before they pour.
Frozen cranberry margaritas
- 1 12-ounce can frozen cranberry juice
- 1 15-ounce can jellied cranberry sauce (be sure to use jellied)
- 1 1/2 cups of gold tequila
- 1/2 cup, plus 2 tablespoons of fresh lime juice
- 1/4 cup, plus 2 tablespoons of Grand Marnier (can substitute Cointreau)
- 3 1/2 cups ice
This makes a large batch, so you’ll have to split it into two batches in the blender. Add half the ingredients to a blender and blend until smooth, then transfer that to a large pitcher. Repeat and transfer the other half to the pitcher. Stir and serve immediately.
Pisco sour
Pisco sours are the national drink of Peru. You can score a great one at Café Cusco on Commercial Street, but if you want to make your own just pick up a bottle of pisco at one of the larger alcohol retailers in town.
Pisco is a white brandy made from muscat grapes. A pisco sour is a simple drink of pisco, lemon or lime juice, sugar, ice, an egg white and a dash of bitters — but you can substitute a light dusting of nutmeg on top.
This recipe was adapted from a family friend who is Peruvian (we scaled back on the pisco, as it was a tad strong). It serves one and comes together in minutes, so it’s a great option after a long day.
Pisco sour
- 5 tablespoons pisco
- 4 tablespoons fresh lemon juice
- 2 tablespoons sugar
- 2-3 large ice cubes (if you like stronger drinks, just use 2)
- 1 egg white
- Garnish with Angostura bitters or nutmeg
Add pisco, lemon, sugar, ice and egg white to a blender. Blend until the ice melts and the drink is frothy. If you have bitters, add a drop or two to the glass or use a dash of nutmeg instead.
