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January can put me in a certain mood, a dicey mix of contemplative and bored (for which booze is probably never a good chaser, but anyway). Since nothing happens in January, my mind’s left to dwell on December’s heedless indulgences and… well, let me start from the beginning.
When I originally made this cocktail for a friend’s holiday party two years ago, it was the first time I’d written a recipe entirely in my head. In fact, I don’t think I’d even tasted Absolut Kurant before I thought to put it in this drink. A chef I interviewed years prior told me he subscribed to a “that sounds great” philosophy of dish-inventing, that if your tongue relishes articulating “coriander encrusted mahi mahi” or “sweet potato fries dipped in banana-guava ketchup” then it’ll probably enjoy eating those things, too. So, having just moved back to New York and with no money to spare on cocktail experimentin’, my party drink came together hypothetically. I wanted it to taste like ice skating on a frozen pond. I pictured Charlie Brown’s friends catching snowflakes on their tongues. (“It’s fun!”)