Blessedly, we have nary a party or commitment this weekend. So I'm saving my sequins for Christmas Eve, I think, when we trim our tree, head to the early family service at church, then have a lovely dinner of crepes, which has become a family tradition.
We may or may not also be having a cocktail or two by the light of the Christmas tree as we wrap The Beans' presents.
May the joy and peace of the season find you and yours.
1940s tree strung with real silver tinsel; Artillery Punch, my new cocktail love, after friends served it at their rockin' Christmas party last weekend (this link takes you to Chow.com's recipe, but for my friend's practiced alterations, see below for recipe); amazing gilded cocktail glasses; I can't wait to pair a cozy, slouchy sweater with similarly-hued sequins (also, cheap!). Check out the rest of the boards these pieces are are on for more ways to decorate, drink, and dress over the holidays!
Adapted from the New York Times, which was adapted from David Wondrich
Time: 90 minutes
Makes about 25 drinks (hmmm...maybe I'll just make a batch sans bubbly this weekend, then add the bubbly as I need - ahem - want a drink)
1 pound superfine sugar
750-milliliter bottle Old Granddad 100 Proof Bourbon
750-milliliter bottle Courvoisier VSOP Cognac
750-milliliter bottle 10 Cane rum
3 bottles Champagne or other sparkling wine
1. Squeeze and strain the lemons to make 16 ounces of juice. Peel the lemons and muddle the peels with the sugar. Let the peels and sugar sit for an hour, then muddle again. Add the lemon juice and stir until sugar has dissolved. Strain out the peels.
2. Fill a 2- to 3-gallon bucket or bowl with crushed ice or ice cubes. Add the lemon-sugar mixture and the bourbon, Cognac and rum. Stir and add the Champagne. Taste and adjust for sweetness. Grate nutmeg over the top and serve.
Yield: About 25 drinks