DRINK
T
he holiday season in New Mexico is most certainly unique in terms of culinary delicacies. We have the opportunity to enjoy myriad fantastic traditional items like posole, tamales, menudo (if you can stomach it) and, of course, biscochitos. The cinnamon-andsugar-dusted, melt-in-your-mouth cookies have warmed New Mexicans for generations. Family recipes have been dedicated to memory and scribbled on pieces of scratch paper in near-legible form. Much like its confectionary counterpart, there are many variations of the Biscochito cocktail that have been unselfishly shared by past generations of local barkeeps. The warm cocktail is designed to emulate the semisweet, anise-laced pastry dunked in a hot cup of coffee (my favorite way to enjoy). I recommend you share one with your abuela.
Biscochito Ingredients: 1 oz. Tia Maria Liqueur 1 oz. White Sambuca 2 oz. Half and half, steamed or
PHOTO BY WES NAMAN
warmed Cinnamon Method: Combine the Tia Maria Liqueur and White Sambuca in a warm snifter. Top with the heated half and half and dust with cinnamon.
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LOCAL iQ | ALBUQUERQUE’S INTELLIGENT ALTERNATIVE | DECEMBER 8-21, 2011
Ben Williams tends bar at Scalo Northern Italian Grill in Nob Hill and teaches beer brewing classes at Victor’s Grape Arbor. He is also a member of local ska/reggae band CrazyFool.