Hello world, here’s a song that we’re singin’
Come on, get happy
A whole lotta lovin’ is what we’ll be bringin’
We’ll make you happy”
– The Partridge Family
What I’m bringing today is a Christmas Cocktail called The Partridge.
To make you happy.
Unlike his blue friend, currently residing on the Christmas tree, my little Partridge looks like a bit of a bruiser! Which is quite appropriate seeing as it’s namesake also has some bite in its…well, not bark but cheep? Tweet? What noise does a partridge make??? What I”m trying to say, in the most convoluted way possible is that with white vermouth, triple sec and whiskey making up the layers, The Partridge is all killer, no filler.
The three layers in The Partridge were slightly easier to see with the naked eye but the triple sec on the white vermouth was not highly noticeable. Even so, I think the gold band of whiskey across the top is very pretty. And I am like a child when it comes to layered cocktails. It’s my form of marvel!
The flavours in the Partridge worked nicely together. It was a bit smoky from the whiskey, herby and sweet from the vermouth and citrussy from the triple sec.
I actually found it a bit too strong and had to drop a couple of ice cubes in the glass to dilute it down a bit before I could really enjoy it.
Having said that though, I think the weather may have had something to do with it. I made, and drank, The Partridge in the middle of one of the hottest spells Melbourne has had. It was over 40 degrees on the day I made it (that’s 100 to you folks in the States) which was way too hot to be drinking some thing this potent.
I think this would be perfect sipped by a warm fire with snow falling outside – it could certainly warm the cockles of the coldest heart! I almost want it to be winter again so I can taste this in what I think would be it’s element!
Now, just in case you are wondering if I have a pear tree for my partridge the answer is yes/no /maybe.
I bought a pear which I was going to use to garnish The Partridge and then promptly forgot all about it. Enter the A-Z of Cooking which has a Pear and Blue Cheese Salad.
I always take a salad and the desserts to my mum’s for Christmas. The Christmas Pudding was bought and taken round there weeks ago. Earlier today I made a white chocolate and raspberry Tim Tam Cheesecake (stay tuned for that) and my plan was to also make the Pear and Blue Cheese Salad. However, the pear I had was totally tasteless. So I am currently pickling it.
It seemed like a good idea at the time. Then again, I could be delirious. It’s 8:15pm and my phone is telling me it’s 33°C outside. Which could have also lead to….
I really wanted to have ginger in the pickling mix but had none in the house. I have already been to the supermarket twice today, I refuse to go back for round three of Christmas Eve parking and queues in 30+ heat so instead of sugar and ginger and water with the vinegar, I am using ginger beer.
Eeekkkk…..This could either be a total fiasco.If I post some pictures of our lunch and you see a big bowl of what looks like plain lettuce with some lonely specks of blue cheese you’ll know!
And instead of a Christmas Carol to leave you on, here is another Partridge inspired treat for your ears!
Have a wonderful Christmas everyone! I hope you’ve all been not too naughty so Santa leaves you exactly what you want! Personally, I am leaving a Treasury of Great Recipes shaped space under my tree…fingers crossed!
Christmas Cocktail – The Partridge
- 1 Oz White Vermouth
- 1 Oz Triple Sec
- 2.5 Oz Whiskey
- Put all the cocktail ingredients in the right order : White Vermouth, Triple Sec, Whiskey. Pour the Triple Sec and the Whiskey slowly over the back of a spoon to preserve the layers.
- Served in an old-fashioned glass.
Recipe from shakeitdrinkit.com: