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– Global Appalachia –

HOLIDAY TOASTS WITH INTERNATIONAL FLAIR

Explore the many ways to cut loose and celebrate this time of year

By Amy Bess Cook

***

No matter our walk of life, all of us can find a reason the holiday season weaves together a wide range of traditions to invite all manner of revelry. One look at local cocktail menus confirms there are infinite ways to cut loose and celebrate this time of year.

We’ve sought out some of the town’s most compelling holiday toasts (alcoholic and non) with a nod to cultures around the world. Whether taking in a seasonal concert, venturing on a wintry hike or heading to a special holiday dinner, you’ll find a drink to suit your season.


Mata Tinto Vermouth Spritz

Offered at Cúrate 

In Spain, nothing says “kick up your heels” like the sparkling wine known as cava, says Cúrate Wine Director Jessica Salyer. When mixed with spicy red vermouth and a twist of orange, then garnished with a briney olive, cava can be transformed into a winter cocktail with depth and versatility.

Want a lower-alcohol option? Simply substitute soda water for the cava. Enjoy this sparkling libation with Canelones, a Catalan holiday tradition, which will be served at Cúrate from Thanksgiving through New Year’s Eve. Salud!

 

Mama’s Coquito

Offered at The Mule at Devil’s Foot Beverage

For a limited time, The Mule will be serving up authentic coquito (Puerto Rican eggnog) from the recipe that traveled with the mother of Arnaldo Alvarez, Devil’s Foot VP of sales, from Puerto Rico to Miami, then later with him here to the Blue Ridge Mountains.

Coquito typically includes coconut milk, coconut cream, rum and spices. While the ingredients of this particular version are an Alvarez family secret, you’re invited to drop by The Mule at the height of holiday season to share in its spirit.

A great NA option is the Apple Spritz. Spicy and refreshing, this concoction features a mix of non-alcoholic red wine mixed with Devil’s Foot Sparkling Apple Spritz, made with locally grown, fresh-pressed apples. Served in a glass with a sugar-edged rim.

 

Gingerbread Martini

Offered at the Omni Grove Park Inn

With a history tracing back to the ancient Greeks and Egyptians, gingerbread is truly a global delight. 

After 11th-century Crusaders brought the treat to Europe, it became elevated to an art form in places including Poland, Russia, and Czech Republic. Since 1992, The Omni Grove Park Inn has hosted its National Gingerbread Competition, the largest and most elaborate event of its kind. This year’s event kicks off November 18 and will continue through January 4.

For the full experience, stop by the Grove Park’s Great Hall Bar for a decadent Gingerbread Martini. Made with vodka, cream liqueur, half-and-half, gingerbread syrup and whipped cream, the concoction is a perfect complement as you admire the inn’s display of artful confections.

The Gingerbread Martini at the Omni Grove Park Inn. Photo courtesy of the Omni Grove Park Inn.

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Plum Luck

Offered at Ukiah Japanese Smokehouse

You deserve a charmed new year. And a plum sake cocktail created by the team at Ukiah Japanese Smokehouse—appropriately named Plum Luck—promises just that.

“New Year’s is Japan’s biggest national holiday,” says General Manager Julian Ramirez. “Sake plays a big part in the celebration. If infused with herbs, it is said to ward off sickness and bring good luck throughout the coming year.”

Admired for their fortitude, plums (known as umé or bai) bloom amid the harsh winter and thus have become symbols of fortune in Japanese culture. Plum Luck is a sake sangria made with a grapefruit and rosemary oleo saccharum, house-made ginger syrup and wintry spices. Enjoy this cocktail on its own or find an ideal pairing on the restaurant’s New Year’s Day brunch menu, which offers hearty and inventive dishes like Steak + Eggs with Shiso Chimichurri + Wasabi. 

 

Aprés-Ski

Offered at Luminosa

Maybe you can’t spend the holidays in Italy (this time) but at Luminosa you’ll be transported there for an hour or two. 

The Aprés-Ski is designed to satiate after a day of skiing the Italian Alps—or, as the case may be, hiking the Blue Ridge Mountains.

Bourbon and amaro offer a warming base, while coconut provides sweetness and texture, and coffee liqueur rounds out the experience. Dusted with nutmeg, the Aprés-Ski offers a taste of the wintry adventure you crave.

Also not to be missed is the Free-tini. Luminosa’s bar staff know the experience of an espresso martini transcends alcohol. So they’ve concocted a zero-proof version that blends non-alcoholic spirits, cacao nib and fresh-pulled espresso. Served in a martini glass and garnished with coffee beans, the Free-tini is exactly what you need to power up your holiday shopping or festivities. Saluti!!

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Curate Beverage Director Jessica Salyer with the Mata Tinto. Photo by Amy Bess Cook.

The Plum Luck Cocktail at Ukiah Japanese Smokehouse. Photo by RaeAnne Genth.

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