Spanish Chorizo, Boursin Cheese, & Frisee Crostini with a Big Red cocktail
There is something about the scent of cinnamon that sends me into a nostalgic frenzy. I think of the holidays, sitting in front of the fire place, enjoying time with those who are most important to me. The beautiful thing about cinnamon is that it can bring that sense of comfort at any time of year. I can use it during the summer months or winter months and either way it feels like a huge bear hug.
This cocktail reminded me of the gum Big Red. Hence the name. It is not an overwhelming cocktail, but the vibrant color and the warm cinnamon flavor make it the perfect candidate for the name “Big Red”.
The red color comes from Campari, a bitter liquor whose roots are in Italy. Campari adds an elegant and unique appearance and taste to any cocktail, especially during the holidays. Here, I mix Campari with cinnamon simple syrup, cranberry juice, and vodka, and orange juice. This spicy, fruity cocktail is a lovely partner for the rich chorizo in Debi’s wonderful cocktail.
For Debi’s recipe for Spanish Chorizo, Boursin Cheese, and Frisee Crostini, click here.
Big Red
Makes 6 Cocktails
12 oz. vodka
6 oz. orange juice
6 oz. cranberry juice
3 oz. Campari
6 teaspoons cinnamon simple syrup (recipe follows)
ice
Cinnamon sticks
Combine the simple syrup, vodka, orange juice, cranberry juice and campari in a pitcher. Stir to combine. In 6 glasses, add ice or chilled martini glasses. Pour the cocktail mix over the ice and garnish with a cinnamon stick.
Cinnamon Simple Syrup
Makes about 1/3 cup
1/3 cup sugar
1/3 cup water
5 cinnamon sticks, broken
Place all the ingredients in a heavy sauce pan over medium heat. Stir over the heat until the sugar dissolves. Allow the syrup to bubble gently for 5 or 6 minutes, watching it carefully so it does not burn. Transfer to a cup or small bowl to cool before using.
