Good Tidings We Gin

Have it nice and naughty with recipes for two of our favorite holiday treats
The holidays are here, and while many of us aren't following our usual traditions this season, we still should have something sweet. And what's a better gift than a homemade decadent dessert paired with a freshly mixed cocktail? Literally nothing!

Scroll through below for the recipes to two of our favorite holiday treats (although we enjoy these year round, they taste extra good in December) for you to give to a neighbor, share with your roommate, or happily consume yourself on the couch while crying to The Family Stone. From us to you, we hope these goodies make your final days of 2020 a bit more merry and bright. 

The Deal Closer 

From The Standard, High Line

Serves 5
1.3 lbs. 61% Valrhona chocolate (can substitute for other premium cooking chocolate)
4.5 oz Butter
9 Egg yolk
9 Egg white
4 g Sugar
1/2 qt Heavy cream
1/4 tsp Salt
1 tsp Vanilla extract
1/4 tsp Cream of tartar
Melt chocolate and butter over hot water in bain-marie (bowl over saucepan with simmering hot water).
In the meantime, whip the whipping cream to form soft peaks.
In another mixer or bowl, whip an egg white by slowly adding sugar and cream of tartar and whip until it reaches soft peaks.
Once chocolate is completely melted, remove from heat, then add egg yolk, vanilla and salt, stir until all is combined, then fold in meringue and whipped cream.
Garnish with a handful of chocolate shavings.

Grapefruit Cardamom Gin Fizz

From The Standard, Downtown LA

Serves 2
2 oz Rosemary syrup
3 oz Cardamom infused Gin
1 cup Gin
6 Cardamom pods
1 cup sugar
1 cup water
½ cup Grapefruit juice
Splash of chilled Prosecco
4 x Rosemary springs
2 x Grapefruit peel for garnish
At least 24 hours before, make cardamom infused gin by mixing gin and cardamom pods in a small airtight jar or container and store.
To make rosemary syrup, bring sugar, water and 2 rosemary springs to a simmer in a small saucepan until sugar dissolves. Remove from heat and when cool, remove rosemary sprigs. Store in airtight container for up to a week.
To make cocktail, combine cardamom gin, rosemary syrup and grapefruit juice in a cocktail mixer. Shake over ice.
Strain into glasses (ice is optional), top with Prosecco and garnish of rosemary and grapefruit peel.

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