Sgroppino

George Hirsch December 27, 2025

Here's a toast for you. Cheers!

Enjoy a refreshing cocktail from Venice, Italy, made from vodka and lemon sorbet and finished with prosecco. Think of this drink as a big person slushy-like beverage served as an apéritif, palate cleanser, or refreshing dessert served with crisp biscotti.

All Champagne, by definition, must come from vineyards in the Champagne region of France. This small region comprises three districts, including the towns of Reims, Troyes, Charleville-Mézières, and Chalons. Prosecco, produced in the Veneto region of Italy, is considered an everyday drink or sparkling wine. Unlike most Champagnes, it does not improve with age and should be consumed within six months of purchase or within a year of bottling. It tends to be drier than many Champagnes. A good prosecco is inexpensive and very drinkable, right for any occasion, even breakfast.

Sgroppino Italian Cocktail

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Chill 4-6 Champagne flutes

2 cups chilled Prosecco (Italian sparkling white wine)

2 Tablespoons chilled vodka

1 cup frozen lemon sorbet

2 Tablespoons half & half

4 fresh strawberries split for garnish

4 fresh mint leaves

Mix Prosecco, vodka, sorbet, and half & half in a blender for 1 minute. Pour the mixture immediately into chilled champagne flutes. Top with berries and mint.

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Glühwein Recipe

George Hirsch December 22, 2025

Many German town centers have street markets during the Christmas season, with stalls selling cookies, arts and crafts, wooden toys, and other festive items. Almost every street corner seems to boast Bratwurst and Glühwein stalls. Light a roaring fire and pour yourself a small glass of warm, spicy red wine. Below is a basic recipe, but vendors in Germany will offer additional flavorings, such as elderberry cordial or a shot of dark rum. At home, spike it, too, if you choose.

Heat your Glühwein in a large saucepan on the stove or in a large jug in the microwave, but don't let it boil, or the alcohol will evaporate. If you want a less alcoholic drink, mix in apple juice or water.

Glühwein Recipe

Makes 6 servings

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1 bottle of full-bodied red wine

1 small lemon

6 orange slices

10 cloves

3 cinnamon sticks

4-6 Tablespoons sugar

3 ounces brandy

Preparation

Pour the wine into a large saucepan. Cut the lemon into quarters. Stick the cloves into the rind of one quarter. Slice the rest thinly. Add the lemon quarter and orange slices to the pan with the cinnamon and sugar. Heat slowly until hot, but do not allow to boil. Add brandy and serve in heatproof glasses or small cups. Place a metal teaspoon in the glass before adding the hot liquid to prevent the glass from breaking.

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Making a Yuletide Flip

George Hirsch December 6, 2025

Whether you spike or not, it's known as ait de poule from the French, which means hen milk or egg flip by the British. With low-taxed rum readily available from the Caribbean, it allowed the British to extend their dairy inexpensively. Here in North America, it's eggnog. The popular yuletide beverage received popularity with the colonies in the 18th century due to the large amount of dairy available in the New World. As corn and rye became staples in the colonies, whiskey and bourbon became the standard dairy stretcher to the traditional British egg flip. So you could say Americans gave rum the flip, to speak, as whiskey and bourbon found their way into glasses in North America.

There is a good reason why rich and delicious eggnog is limited to being served up only during the holiday season. Is it possible the caloric intake, or is it just a reason to reserve it to be one of those nostalgic beverages you look forward to toasting every year? Maybe a bit of both.

Cheers!

Chef George’s Traditional Eggnog

Makes 4 Servings

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6 egg yolks, save the whites *see below

2 cups of milk

2 cups heavy cream

1/2 cup bourbon or rum

1/4 brandy

1/2 cup pure cane sugar or Turbinado

1/2 teaspoon pure vanilla extract

1/4 teaspoon cinnamon

1/4 teaspoon fresh grated nutmeg

1/4 teaspoon fresh-grated orange rind

Using a mixer with a whip attachment on medium speed, whip the egg yolks until light in color, about 4-5 minutes. Add sugar and mix until completely dissolved. Set aside.

In a double boiler, combine the milk, heavy cream, vanilla, cinnamon, nutmeg, and orange rind and bring to a boil, stirring occasionally. Remove from heat and combine while tempering the hot milk-cream mixture into the egg-sugar mixture.

Return all ingredients to a double boiler and heat constantly, stirring with a spatula until the mixture reaches 160 degrees (well below a simmer), and eggnog begins to resemble custard.

Remove from the heat, and stir in the bourbon and brandy. Pour into a bowl, cool, and refrigerate for at least two to four hours. It is best if refrigerated overnight.

Serve in cups with shaved chocolate or unsweetened cocoa powder dusted on top.

Optional Toppings: a dollop of *meringue (made from all the leftover egg whites), ice cream, or whipped cream.

To Make Meringue, six egg whites, 1 Tablespoon pure can sugar, or Turbinado.

Beat the egg whites to soft peaks. With the mixer running, gradually add one tablespoon of sugar and beat until stiff peaks form.

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In Hot Chocolate Caramel

George Hirsch January 8, 2025

The winter season is upon us, so hot chocolate seems like a very appropriate beverage. Homemade hot chocolate is everyone's favorite, even us big kids. This is my spin on hot chocolate, and it has put smiles on many faces.

One study has shown that the smell of chocolate may actually relax you by increasing theta waves in the brain. Yes, we all have them.

Does chocolate contain any nutrients? Yes, it does, in small amounts. A 1.5-ounce milk chocolate bar contains recommended daily values of the following vitamins and minerals:

• 3 grams of protein • 15% of the Daily Value of riboflavin • 9% of the Daily Value of calcium • 7% of the Daily Value of iron

George's Hot Chocolate Caramel

Makes 6 Servings

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1/3 cup pure cane granulated sugar

1/3 cup unsweetened good cocoa powder

1/3 cup water

8 caramel candies

6 cups milk (whole milk for best results)

mini marshmallows or whip cream

1 ounce brandy (optional) see Directions Below

In a large saucepan, combine sugar, cocoa powder, and water. Cook and stir over medium heat until sugar is dissolved. Add candies and stir until melted. Stir in milk. Heat through. Top with brandy. Pour into a mug and top with mini marshmallows or whipped cream.

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George Hirsch’s Rosé Sangria

George Hirsch July 17, 2024

Summertime is full of outdoor activities, with family and friends enjoying the season. Why not share a refreshing beverage? When mixed with fresh seasonal fruits, you can’t go wrong. I was told by someone from Madrid, “This is the best Sangria I ever had!” A great sangria's secret is ripe fruit and a good rosé.

George Hirsch’s Rosé Sangria

Makes eight glasses

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1 bottle of Rosé wine

1/3 cup brandy

1/3 cup Cointreau or Grand Marnier

1/4 cup fresh lemon juice

2-4 Tablespoons pure cane sugar

2 peaches, peeled, pitted, and diced

1/2 cup sliced strawberries

1/2 cup blueberries

Just before serving, add:

2 cups club soda

Garnish with fresh lemon verbena or mint

Combine all ingredients except soda in a large glass container or sangria pitcher. Chill in the refrigerator overnight. Immediately before serving, add 1 cup of ice, and stir the club soda. Ladle or pour into chilled glasses, garnish with a slice of fresh peach, a sprig of verbena, and serve.