For Day Twenty-Two of the cocktail advent calendar, I created "Reindeer Games." I wanted to create a red cocktail for reindeer games to highlight Rudolph. Don Ciccio and Figli's Cerasum, a cherry aperitivo, served as a fantastic base, and including a whole egg provided a rich texture that made this drink special.
For the drink:
-1 1/4 oz cherry aperitivo (Don Ciccio & Figli Cerasum)
-3/4 oz sweet vermouth (Carpano Antica)
-1/2 oz crème de cacao (Tempus Fugit)
-1/3 oz simple syrup
-1 whole egg
Garnish:
Peychaud's bitters
Cocoa powder
Glassware:
Coupe
Place your coupe glass in the freezer. Combine all of the drink ingredients in a cocktail shaker and shake without ice for 45 seconds. Add ice to the shaker until three quarters full and shake until chilled, about 5-10 seconds. Pour through a Hawthorne and fine mesh strainer. Allow to settle for 30-60 seconds. Use a dropper for the Peychaud's bitters to make Rudolph's nose. Then, rub a cocktail stick, needle, or similar implement in cocoa powder and draw the outline of the reindeer in the top layer of foam.