MWe all know this: Nobody knows what’s going to happen on New Year’s Eve, nobody wants to commit, the only thing that’s certain is that this year you definitely don’t want to have such a meaningful number imposed on you again. Shortly before the end of the year, however, the nervousness increases, and whoever is the first to twitch will have a bag full of friends in the house on New Year’s Eve, all of whom want to celebrate in a relaxed manner, but announce as soon as they come in that if nothing works here, they have plenty of other options have.
The best way to surprise such low-drive but sensation-seeking fellows is with a few drinks, which are definitely not available at every party. We took Mexican inspiration, put together some exquisite mezcal and gin cocktails and long drinks and a Chinese spicy soup for the road prepared, because for some people, New Year’s Eve doesn’t really begin until New Year’s morning…
Welcome greeting: Maria Sangrienta de Oaxaca
- Wash 2-3 large jalapeños well, cut them in half, roast them in the oven (200 degrees) until the skin turns black, let them cool, put them in the blender and puree them
- Fry 10 strips of breakfast bacon until crispy and keep warm in the oven (120 degrees).
- Mix 3 tablespoons of salt and 1 tablespoon of cayenne pepper, moisten martini or long drink glasses with a lime wedge and create a chili salt rim
- 0.4 l mezcal (we recommend San Cosme, which gives a fantastic smoky note, but if necessary, brown tequila will also work)
- 0.8 l tomato juice
- 0.2 l lime juice (from approx. 6 pieces)
Add to the puree in the blender, mix with a few ice cubes, pour in and serve garnished with strips of bacon.
Makes approx. 10 drinks
Anticipation: White lady
- 0.6 l gin (Bombay Sapphire works well)
- 0.2 l Cointreau or Grand Marnier
- 0.2 l lime juice
- 2 fresh proteins from happy chickens
Place in the blender with plenty of ice, mix until a fluffy liquid is formed, serve strained into martini or long drink glasses.
Makes approx. 10 drinks
After twelve: Gin Tonic “Sir Douglas”
- 3-4 jalapeño rings, well washed and deseeded
- Optionally 6-8 coriander or 4 basil leaves
- 2-4 very thin slices of cucumber
- 4–6 cl gin (Hendrick’s or Tanqueray)
- 0.25 l tonic (Fever Tree, Thomas Henry, Schweppes in a pinch)
Put the greens in a large red wine glass, add 3-4 maximum ice cubes, top up with gin and tonic.
Makes one drink
One for the Road
After the wave of congratulations and kisses has subsided, the host goes into the kitchen, warms up the soup and serves it in small bowls as a refreshing snack for the dancers or as food for those thirsting for new adventures.
Sour and spicy soup “Towards the dawn”
- 12 dried mu-err mushrooms (morels)
- 1 red pepper
- 200g bamboo strips
- 250 g minced pork
- 150 g tomato paste
- 60g sugar
- 60g salt
- 300 g hot chili paste (sambal oelek if necessary)
- 300 ml red wine vinegar
- 30 g potato starch
Scald the mushrooms, soak them for an hour, then drain, clean and remove the stems. Rinse bamboo and peppers. Chop everything into small cubes, mix with the mince, tomato paste, sambal, vinegar in a pot and add a good 2 liters of water. Bring to the boil and simmer gently for 30 minutes.
Mix potato starch with 0.3 liters of water, remove the soup from the heat, slowly stir in the starch and bring to the boil again. Remove from the heat, beat the eggs, add them to the soup while stirring constantly.
Sources of inspiration: Roberto Ruiz, Martin Eccius (PuntoMX, Ma-drid), Mr. Wu (Hot Spot, Berlin/ Tre Torri Verlag)