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Barriba Cantina Pours Some Holiday Cheer


Barriba Cantina is serving up some Holiday Cheer.

In need of some Christmas spirits? Then check out the Holiday Cheer cocktail menu at Barriba Cantina, 111 Crockett St., above the County Line.

The menu will last until spring and includes some potent potables, including:

  • Tuaca Lemon Drop Martini — Lemon- and sugar-infused Skyy Vodka with a touch of Tuaca, $11.
  • Mango Loco — Republic Sliver Organic Tequila, Patron Citronge, mango, Tabasco and simple syrup, $8.75.
  • La Guapa (aka Sexy Girl) —  100 Proof Dulce Vida Organic Tequila, Amaretto, grapefruit juice, ginger beer and cayenne pepper, $8.
  • Spiced Apple Manhattan — Apple- and cinnamon-infused Jim Beam, sweet Vermouth, Goldschlager and Angostura Bitters, $9.25.
  • Hot Apple Toddy — Apple- and cinnamon-infused Jim Beam and apple cider, $6.50.
  • Diosa Verde (aka Green Goddess) — Blended Bacardi Rum, avocado, half and half, lime juice and simple syrup, $8.
  • Chocolate Razz Martini — Stoli Razberi Vodka, Bailey’s and Crème de Cacao, $11.
  • Ambrosia Martini — Stoli Vanilla Vodka, Frangelico, grapes, pineapple, lime juice and simple syrup, $9.50.
  • Pomegranate Fizz —  Pomegranate-infused Beefeater Gin and elderflower liqueur, topped with Champagne, $8.

Barriba Cantina is open daily from 11 a.m. to 2 a.m. That includes New Year’s Eve and New Year’s Day with no cover charge or reservations needed. Call 210-228-9876.

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Egg Cognac: A Vintage Austrian Holiday Treat


Classic Viennese cooking from the turn of the century (and that would be 1900) is not a trendy style. But, many of the recipes you’ll find in this recently published cookbook, “The Viennese Kitchen,” (Interlink Books, $30) by Monica Meehan and Maria von Baich, will appeal to modern cooks.

The recipes are from a carefully handwritten notebook and journal kept by Baroness Hertha Freiin von Winkler, born in what is now Slovenia, in 1889. Meehan is von Winkler’s great niece; von Baich is Meehan’s mother.

The recipes might be vintage, but they were all tested and updated for home cooks. Dumplings and molded gelatin puddings might seem old fashioned, but they are still around in various forms — panna cotta, for instance, is essentially a molded gelatin pudding, though an amazingly delicate and delicious one!

This recipe for egg cognac caught my eye because eggnog is something I look forward to every holiday season.  I imagine this is the eggnog of 120 years ago – and it is very well fortified with vodka. If you want it for Christmas Eve, make it soon, as it needs to sit a few days in the refrigerator. But, after that you can keep it refrigerated for up to four months.

Aunt Putzi’s Egg Cognac

3 cups whole milk
Generous 2 cups powdered sugar
1 ounce vanilla sugar (or use a teaspoon of vanilla)
5 large egg yolks
1 cup vodka

Rinse a medium-sized saucepan in water (but do not dry). Pour in the milk, along with 3/4 cup of the powdered sugar and the vanilla sugar. Slowly bring to a boil, then reduce the heat and simmer for 30 minutes, uncovered. Remove from the heat and set aside to cool. Then strain the milk through a sieve into a large bowl to leave the skin behind.

In the bowl of an electric mixer, whisk the egg yolks with the remaining powdered sugar (1 1/4 cups) until pale. Ladle a quarter of the strained milk into the mixture and whisk on the lowest setting. Now add the remaining milk and the vodka and whisk very briefly to incorporate.

Transfer to a sterilized bottle and refrigerate for 4-5 days before sampling this delicious tipple. Keeps well, refrigerated, for up to four months.

From “The Viennese Kitchen” by Monica Meehan and Maria von Baich

 

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