Recipe from Decades Of Decadence, by Rebecca Klemke. This original recipe is written in my Great Aunt Sally Gallinari’s traditional penmanship; old-school style where you write with the entire arm, not the fingers and wrist. This recipe is a classic holiday cocktail our family made throughout December’s festivities. It feels like sipping on a little holiday spirit. Brandy Alexander’s richness and density almost makes for a meal in itself and can be a great substitute for dessert. Our family serves Brandy Alexander pre-dinner — displayed in a large bowl surrounded by cocktail glasses and a ladle to serve. Festive times call for festive measures, and with so many people in a large family, feeling the joy can be a challenge not for the faint of heart. But, it boils down to pure decadence and a few drinks to help lighten up! I always use a really nice Brandy or Cognac, such as St-Rémy or Courvoisier. Although they are expensive, I feel quality is best especially since we indulge in this treat only once a year. Though be careful — these can easily get you a little tipsy.

Brandy Alexander

• 1/2 oz dark crème de cacao (substitution: dark godiva or other dark chocolate liqueur)
• 1/2 oz brandy or cognac
• 2 oz heavy cream (Sally uses whipping cream of course, the rest of us use 1/2 & 1/2 cream, homogenized milk, or 2% milk)
• pinch nutmeg

Shake well with cracked ice. Serve in a beautiful glass. Sprinkle with nutmeg.

If ice is not strained out it will dilute the drink too much. Personally, I like my Brandy Alexander a little watered down; otherwise I’m stuffed after two with no room for good food. Start a celebration off on the right foot, but watch out – these can get slightly dangerous!

A far cry from typical, the Costaripa Molmenti Rosé ($43) is an exceptional example of the classic Italian ‘Chiaretto’ style Rosé and certainly worthy of gracing your table this holiday season. Native Italian varietals Gropello and Marzemino, grown on the sundrenched shores of Lake Garda, make up 65% of this wine with Sangiovese and Barbera grapes providing the rest. The wine is barrel fermented and aged at the winery for at least 5 months before release. This makes for a very substantial Rosé with a copper pink color and an ample, elegant nose recalling sweetly scented white flowers, berries and cherries, with subtle vanilla notes. The palate is well structured and very flavorful with fresh minerality, a hint of almonds, and a subtle but perceptible hint of tannin. For something delicious, and just a little different, with dinner this year look no further.

If it is ham rather than turkey on your table this year a lot of the classic holiday pairings; Chardonnay, Riesling, Pinot Noir, etc. will work just fine but I suggest Champagne. All too often people think of Champagne simply as a starter or as something to drink with seafood, but it can also be a great match for a variety of main courses. Champagne works wonders with foods that are salty, mildly spicy, and slightly greasy three things that I always associate with a mouthwatering baked ham. A great choice would be the Moutard Grand Cuvée Brut. It’s a fantastic value at $45 and sure to please!

Alex Keevil,

Bin905 Distinctive Wines & Spirits

www.bin905.com