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Cheers! We challenged Paul Sonberg, the maestro of mixologists, the spirit of spirits, the alchemist of the Imperial,
to create four drinks for the Winter Holidays. In earlier lives, Paul was an academic librarian, a publisher’s rep for
Dutch Science books. And learned his present trade as a youth on a Swedish cruise ship. Here are his winter concoctions: • A Winter’s Kiss • Hot Buttered Rum • Champagne Cocktail • Brandy Alexander Also, below, we offer up a retro Ginger Julep from Perez Klebahn, Beverage Director of the new
Mr. Rain's Funhouse at the American Visionary Arts Museum. What a great holiday trip-let for yourself, a tour of the Museum
and then dinner and drinks at Mr. Rain's.
If you’ve never experienced the pleasure of the ministrations of a real live mixologist, do so.
These people do more than check the Mr. Boston’s and send out something to the great unwashed. They are artistes. They
run their own live social media chatrooms and keep them humming. Their personality flows into their drinks. We have nothing
but wonderful things to say about the gentleman barkeep or lady. Worth (re)discovering.
A festive drink, the Winter’s Kiss introduces the chill
of winter. In a chilled shaker glass, measure 1 oz Stoli Raspberry Vodka, ½ ounce Grand Marnier, ½ oz. of white
Crème de Menthe and a dash of cranberry juice for color. Shake and strain into an up martini glass. For a garnish,
a lime peel wrapped around a fresh raspberry, an echo of a holly tree.
Hot Buttered Rum
If the Winter’s Kiss brings on the chill, Hot Buttered Rum drives it away. In a glass mug, measure one “bar spoon” of brown sugar (a scant teaspoon) and1-1/2 oz of Myer’s Rum. Stir to dissolve and add boiling water to fill the mug. Top with a knob of sweet cream butter and serve.
Procure a champagne
flute. Introduce a cube of sugar (Domino sugar dots). Add three drops of Angostura Bitters. And here is where “men of
reasonable and sober disposition disagree.” One can simply add one’s champagne now. But Monsieur Paul prefers
to add ½ to ¾ oz of good cognac or brandy. We used Remy Martin cognac. Then, add sparkling wine to the top of
the glass. For tonight, M. Paul used a Spanish cava (brut) to finish. The sugar cube makes the wine sparkle through the drink.
Brandy Alexander A lavish
drink with deep historical roots. Equal parts dark Crème de Cacao, Brandy (Courvoisier) and cream, poured over ice.
“I’m going to use heavy cream. You can use half & half if you want to be more austere.” Shake as a courtesy
for the customer. “In clip joints you never know what you’re getting.” Invert, shake vigorously and strain
into an up martini glass. Grab your microplane and scrape a nutmeg twice over the drink to finish.
Ginger Julep 2 oz. Rittenhouse Rye Whiskey (Can sub Bourbon if Rye is unavailable.) Establishment Hours: At the Imperial Hotel, Chestertown: Cocktail hours are from 3 ‘til
closing. Every Friday, the Imperial hosts “Friday with Frank (Sinatra)” from 4 to 6, and every drink on the cocktail
menu is $5. At Mr. Rains Funhouse, AVAM in Baltimore:
Dinner: Tues. thru Thurs. & Sun. 5:30 - 9, Fri. & Sat. 5:30 to 10, Sunday Brunch 11-3
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