Ah, the holidays. ‘Tis the season of 12-ingredient punches, smoked and spiced cocktails, artfully strained Christmas cookie-tinis. Time to round up the party supplies. Time to drive to five different grocery stores, clean a bunch of specialty glassware…and oh, where did I put the sugarplum bitters?
Okay Martha, calm down. Wouldn’t it be nice to step away from the bar for a while? Wouldn’t it be swell to actually talk to your guests, instead of having hostess fits over a muddler and a Boston shaker?
Fortunately, there is a minimum number of ingredients that defines a drink as a cocktail, and that number is two. Pop that cork, twist open one other bottle, mix ’em, and you’re done.
These two-ingredient cocktails are a holiday gift to yourself, an invitation to underachieve. Make any of these drinks for your next get-together. Or all of them! On second thought, just make one. (Let’s practice saying it together: “Welcome! Can I offer you tonight’s featured wine cocktail? Or there’s beer in the fridge.”)
These wine-based cocktails are not going to win any points for originality, but they will please a range of palates and–thanks to the food-friendly qualities of wine–they’ll complement all your party nibbles. You don’t even have to garnish them if you don’t want to (we won’t judge).
Kir Royale
What’s in it: Champagne and créme de cassis (blackcurrant liqueur)
Kir Royale is so simple it barely qualifies as a cocktail. And yet, it’s the perfect party drink: Cheery in color, clink-able, and not so high in alcohol that it will have your guests sloshed before their coats are off.
In a Kir Royale, the sweet, ripe berry flavor is balanced by the natural acidity of the Champagne. It’s light and richly flavored at the same time. And nothing says “yay, I’m at a party” than a rose-hued, lazily effervescing flute of bubbly.
Créme de cassis (blackcurrant) is the traditional choice, but you can also use Chambord (flavored with mixed berries, cognac, and vanilla) to add complexity and a regal touch. Chambord can be easier to find at liquor stores–and who doesn’t love that over-the-top bottle? I start with about 1/2 oz per glass, but the amount of liqueur can be adjusted for sweeter or drier palates.
Extra brut Champagne makes a crisp and perfectly balanced Kir Royale. For sweet tooths (sweet teeth?), make it with Brut. The syrupy liqueur pumps up the sweetness by about two notches, so you don’t want to start with a Champagne with a lot of residual sugar or the drink will taste like melted candy. I recommend splurging on real Champagne from France (or Crémant de Bourgogne or Cava or Franciacorta) for this one. The bread-y notes in traditional method bubbly underpin the fruit liqueur for an irresistible berry-cake flavor.
How to make it: Pour 1/2 oz of créme de cassis or Chambord into a champagne flute (more or less, to taste). Top with dry Champagne.
Optional garnish: Fresh raspberry, mint sprig, lemon twist
Port and Tonic
What’s in it: White port (Portuguese fortified wine) and tonic (duh)
Port (or porto) and tonic is a popular summer cocktail in Portugal. But I find that it makes an excellent year-round aperitif for grown-ups, especially in warmer climes. The recipe could not be simpler: White Port (there are several tasty ones under $25) and a good-quality bottled tonic (I like Fever Tree for its fine bubbles and restrained sweetness).
The drink has a light bitterness that complements tapas, charcuterie, and rich party foods. And if you’re planning to serve wine later, it’s not a palate-wrecker like a gin and tonic can be.
How to make it: Add a handful of ice to a highball, rocks, or stemless wine glass. Add 1 part white port and 2 parts tonic water and gently stir. (Exact measurements will depend on the size of your glass and how much ice you use. For holiday entertaining where everyone’s chatting and circulating, I keep cocktails small–say, 1.5 fl oz port and 3 fl oz tonic.)
Optional garnish: Orange slice, rosemary sprig or mint sprig
Pearsecco
What’s in it: Pear nectar topped with Prosecco
Pear is a flavor I’ll always associated with Christmastime–especially the fragrant, dapple-skinned Comice pears that my family would sometimes get as a gift from relatives. Add the fresh and lemony flavor of Prosecco, and you have a marvelous fruity concoction that’s festive and not too sweet.
For hosts, Pearsecco is a good alternative to red wine punches if you’re worried about your carpet or furniture. I use canned or boxed pear nectar from the Mexican foods aisle (you want it to have some sugar and some pulp to fill out the drink). Just about any Prosecco will do for this recipe–Costco and Total Wine both have great buys around the holidays on their house brands.
There are a million variations on this drink, so feel free to mess with it. Add a spiced syrup like ginger and/or a dash of cinnamon. Take the octane up a notch with a touch of brandy or citrus liqueur, or down to zero by substituting the Prosecco with ginger beer, lemon soda, or seltzer and Meyer-lemon infused syrup.
Oh wait never mind…we’re supposed to be keeping it simple here. Don’t do any of that. It’s perfect as it is: Put the Prosecco in the pear, and drank em bot’ up.
How to make it: Pour 2-3 oz pear nectar over ice cubes. Top with chilled Prosecco, gently stir, and serve.
Optional garnish: Fresh pear slices, cinnamon sticks, lemon
Well, there you have it! Three classic wine cocktails that can be quickly made to order without memorization or measuring. Taking a step back from complicated drinks can relieve party stress and allow your food, decorations, and conversations to shine. Master these recipes and you, too can be the hostess (or host) with the “just enough”-est. Cheers!
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