Tasty Recipes from Recipe Wizards

What do cocktail writers drink when on winter holiday? Anything they want.

And so it was that I came to try the deliciously elusive Anne Marie’s cocktail. I ordered it at Portland, Ore.’s classy Driftwood Room based on a single, peculiar ingredient: Zirbenz Stone Pine Liqueur, made from pine fruit (premature pine cones). I’d never noticed it on menus in Chicago, and mixed in this sparkling wine-based cocktail, its piney, fresh scent and taste was like sipping a breath of Alpine air.

Zirbenz isn’t new. It’s been bottled in Austria since 1797 and has a long history of being quaffed after a run down the slopes. After being picked up for limited stateside distribution in 2006, it was initially marketed in ski resort meccas like Aspen and eventually made its way to Chicago. Along with another centuries-old, tree-tapped spirit, the elusive French Liqueur de Sapin (derived from pine needles), it’s begun to inspire a breed of modern distillers to try their hand with domestic versions.

Among them is Stephen McCarthy, who runs Clear Creek Distillery in – where else? – Portland. After numerous trips to Alsace, France, where he sampled and researched that region’s native spruce-bud eaux de vie, McCarthy labored for more than a decade over his own recipe. His blend uses Oregon’s native conifer, the Douglas fir.

“I just made this up out of thin air,” said McCarthy, 67. He distills his Douglas Fir Eau de Vie twice, a classic Alsatian technique that he says “locks in” the tree’s aroma and flavor. The taste (pine, honey then mint) is acquired, but nice – like Zirbenz but lighter.

After five years of perfecting, McCarthy is producing 300 cases a year. “We’re just blowing right through it,” he said.

Order online at clearcreekdistillery.com.

ELKHORN TODDY

This cocktail from The Violet Hour uses Demerara syrup, a simple syrup made from Demerara sugar (1 part sugar to 1 part water, simmered until the sugar dissolves). Or use regular sugar.

2 ounces Bulleit Bourbon

3/4 ounce fresh lemon juice

3/4 ounce Demerara syrup

7 drops Angostura Bitters

1/4 ounce Douglas Fir Eau de Vie

Build Bourbon, lemon juice, syrup and bitters in a snifter; top with 3 to 4 ounces hot water. Float eau de vie on top.

Party planning has a way of getting out of hand. You decide to invite a few friends over, and the next thing you know you’ve spent the month’s food budget on six kinds of fancy olives.

Besides that, who has the money to throw an elaborate party these days?

But good news: There are ways to cut corners when you’re entertaining, smart ways to organize a party that doesn’t blow your budget. We talked to Diane Johnson, the owner of Details by Design, an event planning, advertising and marketing firm in Fort Worth, Texas. And we checked in with Kate Parker, a home editor for Real Simple magazine. Both offered suggestions for paring down the cost of a party – without paring down the fun. Here are some of their tips.

- DON’T GO OVERBOARD WITH DECORATING.

You do not need to cover every inch of the house with garland and glitter. Instead, use what you already have in the house, Johnson suggests.

Got candles? Set out your votives and a few floating candles, then don’t worry.

Hang a few simple ornaments on the staircase or from the mantel; they’ll supply a pop of festive color here and there.

Pretty flower arrangements can kill your budget. Replace those flowers with bowls of colorful, seasonal fruit, Parker says. Or if you must have flowers, buy cheaper bundles from the grocery store and rearrange them, putting smaller bunches of like-colored blooms in small vases.

And don’t forget about the decorations you can find in your own back yard. If you have pine cones, you can arrange small groups of them on the mantel or the table. Spray paint them gold or silver or simply leave them natural. And if you can find some branches, you can arrange them artfully in a tall glass vase.

- YOU DON’T HAVE TO HOST A FANCY DINNER PARTY.

In fact, you don’t even have to serve dinner – there are lots of simpler (and less expensive) options. Your guests will still have fun and you won’t be overwhelmed. Consider these:

Dessert party: Invite guests over later in the evening. Offer coffee, maybe wine, and a few desserts. The evening could not be simpler – or sweeter.

Holiday cookie swap: Ask your guests to bring a supply of their favorite homemade cookies and copies of the recipe. Your friends meet, eat, laugh and go home with a mixed batch of cookies.

Champagne brunch: Open up a few bottles of champagne, prepare some light brunch noshes, and you’re set for a fun Saturday morning with friends.

Afternoon open house: Lay out some snacks, play holiday music and invite guests to drop by while they’re out shopping. Serve hot apple cider. Keep things simple and let guests come and go.

- KEEP THE MENU SIMPLE.

When you’re planning what to serve, “don’t just buy lots of different things,” Johnson says. Variety does not make the party – and it’s easy to lose track of how much is too much.

Keep the menu simple and focused; don’t try too hard. Instead of filling the table with an endless array of cheeses, quiche tarts and little sausages, pare down the options. Streamline: Opt for a Mexican theme and build a simple nachos bar, or go Italian and let guests sample pastas.

Avoid the prepackaged veggie trays and packaged appetizers that can add up. Instead, consider what you can do with inexpensive ingredients: Parker suggests serving bruschetta with a variety of dipping sauces.

- A FULL BAR IS NOT REQUIRED.

Of course you want to offer your guests something to drink. But if you’re serving alcohol, it’s easy to go overboard and stock your bar with a bottle of everything. Clearly, this is not a way to entertain on the cheap.

Instead of offering everything, keep the drink options simple. Come up with a signature drink for the party – peppermint martinis, maybe, or a holiday sangria or punch (see following recipe) – and stock up on a handful of ingredients. Or skip the liquor altogether and serve wine. Whatever you serve, be sure to have water and other options available for guests who don’t drink alcohol.

- GO AHEAD – ASK GUESTS TO BRING SOMETHING.

There’s no need to have a formal party. A potluck, whether it’s dinner or a table of snacks, is just as fun, so feel free to ask guests to bring a dish.

There’s just one rule, Johnson says: Be specific. Guests don’t like to worry about whether their contribution will be appropriate. So pick a theme – plan a menu of just appetizers, maybe, and ask guests to bring their favorite. Or offer general guidelines: Ask guests to bring a salty snack, for instance, or a sweet dessert.

“You’re definitely within your rights to orchestrate a little bit,” Parker says. And if you’re planning a complete potluck dinner, it’s fine to ask guests to tell you what they plan to bring.

If you let your friends contribute, it saves more than money: It also gives you permission to relax and enjoy the company, Parker says – “to be less fussy about the food you’re serving or the wine you’re serving.” Which isn’t, after all, what’s really important.

BACARDI PARTY PUNCH

Cranberry and orange juices help to give this punch a festive holiday flavor.

Makes 16 cups

750-milliliter bottle Bacardi Gold Rum

1 liter cranberry juice

8 ounces orange juice

1 ounce lime juice

1 1/2 ounces lemon juice

Ice

2 liters ginger ale, chilled

Extra citrus fruit and frozen cranberries for garnish

1. In large container, combine rum and fruit juices. Chill.

2. Just before serving, pour into large punch bowl. Add ice and gently stir in chilled ginger ale. Garnish by floating orange, lemon and lime slices and frozen cranberries on top.

- Bacardi