Swig & Swill

NYE Bourbon Cran-Peary Sparkler

Bourbon Cran-Peary Sparkler - perfect for New Year's Eve

New Year’s Eve presents the perfect opportunity to break out a little sparkling wine and create some festive cocktails. The folks at Serious Eats had the right idea and created a pretty tasty looking roundup of sparkly cocktails. Here at the Westervin’s, we decided to take their Sparkling Bourbon Pear cocktail and bump up the winter (it’s not that cold down here in Arkansas, so we need something to remind us it’s winter, right?) with some cranberries. Despite the maple syrup, which is added to the purée, this isn’t an overly sweet cocktail. The lemon and cranberry really give it a nice tang, which along with the champagne makes for an easy drinking sipper.

Bourbon Cran-Peary Sparkler - Westervin

 

A bubbly punch cocktail for New Year's Eve: The Bourbon Cran-Peary Sparkler from Westervin

ingredients for the Bourbon Cran-Peary Sparkler - a perfect NYE cocktail

For the Purée:

  • 2 bartlett pears, cored and sliced into eighths
  • 2 1/2 tablespoons fresh juice, from two lemons
  • 1/8 teaspoon ground cloves
  • Large handful of cranberries
  • 1 tsp clementine zest
  • 1/2 tsp grapefruit zest
  • 1/2 tsp fresh ginger, grated

For the Bourbon Cran-Peary Mixer:

  • 1 cup roasted pear puree
  • 2 cups WL Weller Special, or Bourbon of your choice
  • 1/2 cup maple syrup

To Serve:

  • 2oz Bourbon Cran-Peary Mixer
  • Ice
  • Sparkling wine
  • Cranberries and ground clove to garnish

roasted pears for the Bourbon Cran-Peary Sparkler Cocktail from Westerivn

Directions:

Preheat oven to 400F.

Arrange sliced pears on parchment lined baking sheet.

Combine cranberries, 1oz water, citrus zest, and ginger in a small ramekin.

Place pears and cranberries in the oven and roast for 15-20 minutes, until the pears are a bit caramelized.

Allow to cool and then place in blender with 2.5oz of lemon juice and a dash of ground cloves. Purée well.

Combine 1 cup of purée with 2 cups of bourbon and 1/2 cup of maple syrup. This is your mixer.

To create your cocktail, fill a rocks glass with ice, add 2oz of your mixer, and fill with champagne. Garnish with cranberries and ground cloves.

Adapted from Serious Eats

The Bourbon Cran-Peary Sparkler Cocktail - Westervin

A Sunday Ritual, Featured

Savory Bread Pudding

Savory Bread Pudding from Debbie Carlos

If you are a regular follower of this blog, you might remember Sarah mentioning that it was her birthday a couple of weeks ago. It seemed like she had a nice half week-long birthday celebration, capping it off with a big potluck birthday brunch! I was lucky enough to be invited, and I thought long and hard about what I might bring. Cooking for a crowd is difficult since everyone has their own preferences. You want to make something that is simple — a comfort dish, a crowd pleaser — but that is also interesting and makes everyone feel like they’re indulging. Its a birthday brunch after all!

After going through several cookbooks and my recipes binder, I finally came upon the perfect thing: a savory bread pudding. Think french toast but in a casserole, and instead of sweet, it’s caramelized onion, crispy bacon, roasted cauliflower, and sharp cheddar. Yeah, you know you want it. Lets do this.

Savory Bread Pudding

Adapted from Serious Eats’ Savory Bread Pudding

1 Tablespoon softened butter
2 Cups milk (whole or 2%)
6 Large eggs
Salt + Pepper
6 Cups or 10 oz of bread, sliced into 1.5 – 2” cubes (I like mine bigger)

1 small head of cauliflower, chopped into ½” pieces
Salt + Pepper
Olive Oil

6 strips thick cut bacon
1 red onion, sliced
3 garlic cloves, minced or pressed
1 Cup cheese, grated (I used sharp cheddar)

Preheat oven to 400 degrees F

1. Rub the butter all over the inside of a 9×13” baking dish and place the bread inside.

2. Whisk together milk, eggs, salt, and pepper until well combined and pour over the bread. Set aside to let the bread soak in the milk mixture.

3. Toss cauliflower with olive oil and a pinch of salt and pepper. Spread in one layer on a baking sheet. Roast for 30 minutes, or until you see edges begin to brown and caramelize.

4. Heat a frying pan and fry the bacon until brown and crispy. Drain the strips on some paper towels until cool enough to handle.

5. Reserve only about 1 tablespoon of the bacon grease in the pan and use that to cook the onions until brown. Add the garlic and cook for 1 or 2 minutes longer. Once cauliflower is done roasting, mix into the cooked onion and stir until just combined.

6. Crumble the bacon and the cheese over the soaked bread and mix with a spoon or a pair of tongs.

7. Pour onion mixture over the bread and bacon. Mix until everything is evenly combined. You can sprinkle on a bit more cheese over everything if you want to. I did.

8. Lower heat in the oven to 375 degrees and bake covered in foil for 30 minutes. Uncover and bake an additional 10 minutes.

Editor’s Note: this post is part of the series “A Sunday Ritual” by guest blogger Debbie Carlos.