Cinclare Southern Bistro takes guests on a festive cocktail ride with a party-perfect potion for making spirits bright

When it comes to throwing a stand-out holiday party or a festive winter-themed soirée, greeting your guests with a memorable signature drink upon arrival always sets a celebratory tone. Add a flourish to any component of a classic sour cocktail, and you have a personal, signature libation tied to the occasion.

Few drinks in the cocktail canon are as quick to satisfy as a classic whiskey sour. Dating back to the 1870s, it has spawned countless variations. One well-established version includes a red wine float that transforms it into a New York Sour.

Jeffrey Markel, GM and bar manager at Cinclare Southern Bistro (cinclarefoodanddrink.com), offers a Sleigh Ride Sour to complement Chef Logan Boudreaux’s winter offerings. Utilizing the basics of a New York Sour, Markel’s Sleigh Ride Sour is kicked up a notch with a spiced apple cider reduction balanced by fresh lemon juice and a merlot float. The dark fruit flavors and smoky finish of the dry wine bring out Buffalo Trace bourbon’s complex aromas of vanilla, mint, molasses and spices.

Simmered with cinnamon sticks, cloves, allspice berries, star anise and orange zest, Markel’s spiced apple cider can be stored in the refrigerator for up to a month. “It’s versatile and can be used with various desserts, pancakes and other cocktails,” he says.

Markel’s seasonally-inspired cocktails are created in conjunction with Executive Chef Logan Boudreaux’s transcendent, seasonal menu that combines contemporary Cajun cuisine with traditional French influences. Coconut shrimp boulettes, seared scallops with Cajun caviar cream and a sous vide magret de canard with a cherry-pomegranate reduction are among the specials attracting Boudreaux’s cult-like following.

Menus are created in partnership with pastry chef Shelbi Orgeron, Chef Boudreaux’s fiancée. “We’re at our pinnacle, doing what we love,” he says.

After a few sips of Cinclare’s Sleigh Ride Sour, you’ll be transported to a snowy winter reverie. Several more swigs, and you just may hear those sleigh bells ringing.

Cinclare Southern Bistro, 601 West 3^rd Street, Thibodaux, 985-227-9507, cinclarefoodanddrink.com

Recipe

Sleigh Ride Sour

In a cocktail shaker, add 1½ ounces good quality bourbon whiskey (preferably Buffalo Trace), ¾ ounce fresh squeezed lemon juice and ½ ounce spiced apple cider reduction with ice and short shake (no more than 3-4 shakes). Strain over fresh ice into a rocks glass. Slowly layer about an ounce of Malbec wine over the top. Garnish with a dried orange slice sprinkled with spices.

Spiced Apple Cider Reduction

1.5 liters good quality filtered apple cider (preferably Martinelli’s)
1 stick cinnamon
7 cloves
3 allspice berries
1 star anise
Zest from one orange

In a thick bottomed pot add apple cider and all spices. Peel the orange zest with a vegetable peeler in one continuous piece and drop in. Bring the cider to a simmer and reduce heat. Let reduce until you have about 10-12 ounces left. This will take about 3-4 hours. A good way to know when it is done is just to check the sweetness level and the consistency. When it tastes sweet and it has thickened to a slightly syrupy consistency it is done. Remove the pot from the heat and let cool to room temp. Using a fine mesh strainer and funnel, strain out the spices and orange zest into a clean glass bottle. Refrigerate for up to a month

Dried Orange Slices

On a parchment paper-covered baking sheet place thin slices of orange. Generously sprinkle sugar and freshly grated cinnamon and nutmeg over the top. Place in a 200-degree oven for 2½ hours. Let cool and remove. Store in an airtight container.