Canapes et Sales by Rachida Amhaouche

By Rachida Amhaouche

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Serves 12 5 cups water 12 cranberry apple tea bags 1 cup brown sugar 2 1/2 cups cranberry juice 12 whole star anise Zest of 1 orange, cut into strips 4 cups strained orange juice 3 1/2 cups spiced rum 12 lemon slices for garnish Bring the water to a boil in a large saucepan. Remove from the heat, add the tea bags, and cover. Steep for 5 minutes. Remove the tea bags and add the brown sugar, cranberry juice, star anise, and orange zest. Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer for 10 minutes.

Top with a dollop of Tía Maria whipped cream and serve. Reserve the remaining whipped cream for another use. Kiss Me I’m Irish Coffee Joe Sheridan concocted this classic to warm and awaken airplane passengers arriving at Ireland’s Sheridan Airport. San Francisco newspaper columnist Stanton Delaplane loved it so much that he brought it home to his neighborhood bar, the Buena Vista Tavern. Now you can bring it home, too. Serves 1 for each drink: 2 teaspoons sugar 1 1/2 ounces Irish whiskey 2/3 cup freshly brewed strong black coffee 1 tablespoon heavy whipping cream Combine the sugar, whiskey, and coffee in an Irish coffee glass.

Serves 1 for each drink: 1 teaspoon sugar 8 fresh mint leaves Splash of tonic water 1/2 cup cranberry juice 1 ounce gin Sugared cranberries on a skewer for garnish (see page 17) Gently crush the sugar, mint, and tonic water in an Irish coffee glass, using a muddler or the back of a wooden spoon. Combine the cranberry juice and gin in a small saucepan and heat over medium heat until steaming but not simmering. Add the cranberry juice mixture to the mint mixture and stir. Strain into a fresh Irish coffee glass, discard the mint, and serve garnished with a sugared cranberry skewer.

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