There’s still time to put together a party for New Year’s Eve, especially if you don’t try to offer something for everyone. Instead of stocking up on all kinds of wines, spirits and mixers, you could focus on a single drink with a “Wow” factor and supplement that with a punch, one kind of wine or some other beverage. To make an even bigger impression, consider serving drinks such as martinis in over-sized glasses. (For other last-minute party suggestions, please see below.)
For the best ingredients, of course, you need to go to the best sources – one of which is just over the hill.
The Karakasevic family, which owns Charbay Winery & Distillery on Spring Hill Road in St. Helena, has a history of producing distilled spirits that dates to the 1750s. Miles Karakasevic, a native of old Yugoslavia, apprenticed in the tradition of his forefathers, becoming a Master Distiller. After studying enology and viticulture at the University of Belgrade, he emigrated in 1962, settling in California in 1970. Two years later, he and his wife, Susan, purchased the 17-acre property that is now home for the family as well as for Domaine Charbay.
At what they affectionately call “the still on the hill,” Miles, Susan, Lara and Marko Karakasevic are all involved the production of aperitifs, port, cabernet sauvignon, grappa and flavored rums and vodkas. Sonoma residents may have sampled some of these at local spots such as El Dorado Kitchen, Sonoma Meritage Oyster & Martini Bar and the girl & the fig (or have bought the products at Plaza Liquors back when that shop sold alcoholic beverages). The Karakasevics have also been generous donors to Valley events such as film festival parties and the Sonoma Olive Festival’s Martini Madness.
Charbay’s phrase for 2008 is “Gardens to Glass,” a reference to the natural ingredients that flavor their spirits, including Meyer lemons, blood oranges, raspberries, grapefruit and pomegranates. Appropriately for this time of year, pomegranate-flavored vodka is the base for two of the festive, high-impact cocktail recipes the Karakasevics are sharing with the Sonoma Valley Sun. According to Susan Karakasevic, the first drink is an easy one for starting to use a shaker, since it is mixed by pouring the ingredients into the shaker and then pouring the mixture back into a glass suitable for drinks on the rocks (i.e., no actual shaking is required). The last recipe would work as well for dessert as for cocktail time. (Note: These spirits are of such high quality, it would be a shame to use anything less than a fine mixer, such as one from Fever Tree, which is well worth the small extra expense.)
For more information on Charbay, visit charbay.com.
Other suggestions for last-minute parties:
• Cut branches from the base of your Christmas tree and arrange them in large containers around the house.
• Display fresh, colorful seasonal fruit such as lemons, pomegranates and persimmons in festive baskets.
• Serve homemade items (yours or gifts from a friend) and store-bought food.
• Have a florist deliver one fabulous arrangement.
• Purchase pre-cooked prawns and serve them chilled on a block of ice.
• Don’t serve any food that requires a knife.
• Select five CDs of upbeat music and have music playing when your first guests arrive.
• And remember: You can’t use too many candles.
Charbay Pomegranate Cape Cod
1.5 ounces Charbay Pomegranate Vodka
Top with cranberry juice and a splash of club soda or Sprite.
Combine ingredients in a short glass filled with ice; pour into a shaker to mix, pour back into the glass; garnish with a lime wheel or wedge.
Charbay New Year’s Eve Martini
1.5 ounces Charbay Pomegranate Vodka
2 ounces fresh lemonade
1/2 ounce cranberry juice
splash of simple syrup
Combine ingredients in a shaker; shake and strain into a chilled martini glass; garnish with a lemon twist.
Charbay Espresso Martini
1.5 ounces Charbay Blood Orange Vodka
short shot of espresso
1/2 ounce premium coffee liqueur
Mix ingredients in a shaker with ice; shake until frothy and strain into a chilled martini glass; garnish with an orange wheel.
