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Holiday Drinks Make Us Merry and Hammered

Posted on December 4th, 2008 10:16am by Sarah Eveans
Filed under Uncategorized

We generally aren’t fans of eggnog (not enough booze flavor), so when this email landed in our inbox, it just seemed, well, perfect. Kinda like when we’re hungry, and there are exactly two pieces of bread left for our sandwich, or when there is just enough milk left for our coffee, or just enough tequila left to fill up our water glass.

Here’s the deal. Over at the newly revamped, remodeled and retooled Pyramid Restaurant and Bar in the Fairmont Dallas Hotel, they’re serving up a few new “Winter Cocktails.” But this is no spiced rum. No, honey. Think Deerfield Gold Ice Wine martinis, Pyramid Champagne Sparklers, and our fave, the Peppermint Crush (pictured here). Pretty, no? It’s got Grey Goose vodka. It’s got peppermint schnapps. And, it’s got cream. Like something an elf would drink, or maybe Mrs. Claus. Yum in the tum. Jump for the recipes, or just ignore those and go to the Pyramid Room and have them make you one. It’s pretty cool there.

WINTER COCKTAILS AT PYRAMID RESTAUARNT & BAR

Pyramid Restaurant & Bar at The Fairmont Dallas has unveiled a “cocktail collection” for the upcoming winter and holiday season.

Enjoy the exciting new contemporary look of the Pyramid and relax with one of our chilled seasonal specialties.

Deerfield Gold Ice Wine Martini

1 ½ oz Grey Goose

1 oz of Canadian eiswein or traditional ice wine.

Served up in a chilled martini glass with sugared/frozen grapes for garnish.

Peppermint Crush

1 ½ oz. Grey Goose

1 oz. Peppermint Schnapps

½ oz. Simple Syrup

½ oz. Cream

1 oz. Grenadine

Quickly mix ingredients in blender and pour into old-fashioned glass.

Tilt the glass slightly and slowly pour 1 ounce of Grenadine down the side of the glass.

The Grenadine will settle to the bottom of the glass creating a ruby red ring at the base of the cocktail.

Sprinkle crushed peppermint on top to finish.

Pyramid Frost

1 ½ oz. Tequila

½ oz. White crème de cacao

½ oz. Blue curacao

½ oz. Cream

¾ oz. Simple syrup

Build drink in cocktail shaker over ice and shake vigorously.

Strain drink into a cold martini glass, and garnish with a cherry on the rim.

Pyramid Champagne Sparkler

½ oz. Pomegranate Juice

½ oz – Chef Foster’s Herb Garden Mint-infused Syrup

½ oz. Sauza Tequila

3 oz. Champagne

Served chilled in a Champagne flute with pomegranate seeds

Pyramid garnishes it with fresh mint from Chef Foster’s Terrace Herb Garden

2 Comments to “Holiday Drinks Make Us Merry and Hammered”

JD @ December 4th, 2008 at 1:57 pm

You’ve been hanging out with Nancy for too long.
Kitchen Confidential @ December 4th, 2008 at 2:09 pm

If you go to the “revamped, remodeled, and retooled” Pyramid Room – be sure to wear something bright and festive according to Dallas Observer restaurant critic Dave Faries who just reviewed them – yikes! Question to Dave: How did you survive living in Prague all those years (before they tossed you out for drinking up all their good Vodka)? Did you wear something bright and festive there too?