Recipes: Cocktails and Food Pairings



Toast the season and add warmth and cheer to your holiday celebrations with cocktail classics and new recipes that are sure to please every palate presented by Bon Appétit Chef de Cuisine Jonathan Lindenauer. A great holiday party should be complete with a bar that includes all the essentials. This year, stir up a celebration with cocktails made from a merry mix of spirits, including: BACARDI® rum, GREY GOOSE® vodka, BOMBAY SAPPHIRE® gin, Tequila CAZADORES® and DEWAR’S® blended Scotch whisky. And since every great cocktail deserves a delicious small plate, Bon Appétit Chef de Cuisine Jonathan Lidenauer has used his passion and expertise to create holiday recipes to complement each festive cocktail.

Since nothing says party like a classic punch bowl, why not re-invent the ordinary by serving the BACARDI® Gold Rum Punch, a simple, fun and flavorful recipe that lets the host relax and enjoy the party with guests. Made with fresh juices, citrus slices and BACARDI® Gold rum, Bon Appétit Chef de Cuisine Lidenauer recommends pairing the punch with Truffled Popcorn. This snack is the ideal companion for a mellow, smooth punch and a totally luxe take on everyone’s favorite treat.

Enhance the spirit of the season by welcoming guests with a signature cocktail like the GREY GOOSE® La Poire™ Ginger Joy. Alive with the aroma of fresh Anjou pears, this cocktail has a subtle sweetness and soft flavor that perfectly complements the festive taste of ginger. The perfect way to savor the season, this elegant drink can be paired with Bon Appétit Chef de Cusine Lidenauer’s easy and delicious Bruschetta BLT. These slightly salty and sophisticated hors d’oeuvres balance the sweet taste of the cocktail.

To spice up the party, enjoy the Tequila CAZADORES® Mistletoe Margarita, a festive cocktail made with Tequila CAZADORES® Reposado, distilled from 100 percent blue agave and accompanied by refreshing pomegranate juice. Pair the cocktail with Bon Appétit Chef de Cuisine Lidenauer’s Mango Black Bean Salsa, a light and lively seasonal salsa for a delicate balance of spice with a touch of sweet.

Since Martini cocktails are always in season, enliven the celebration with the BOMBAY SAPPHIRE® Ultimate Martini Cocktail. This crisp, yet refined cocktail can be served with Bon Appétit Chef de Cuisine Lidenauer’s Stuffed Olives. Filled with ahi tuna, anchovies, capers and lemon, this gourmet pairing adds a salty twist to the traditional Martini cocktail.

Add warmth to your seasonal celebration with DEWAR’S® Cider — the perfect winter cocktail. Spiced Apple Cider is mixed with DEWAR’S®®WHITE LABEL™ and perfectly complements the heather-honey notes of this fine blended scotch whiskey. Bon Appétit Chef de Cuisine Lidenauer recommends pairing this cocktail with the Grilled Salmon with Orange-Fennel Sauce, a slightly tart citrus sauce that accents the flavors of the cider.


Cocktails and Food Pairings


BOMBAY SAPPHIRE® Ultimate Martini Cocktail

    • 3 parts BOMBAY SAPPHIRE® Gin
    • Dash NOILLY PRAT® Original French Dry Vermouth
    • Green olives and lemon twist, for garnish

Pour ingredients into a shaker filled with ice. Stir thoroughly and strain into a chilled Martini glass. Garnish with green olives or a twist of lemon, if desired.

    • TIP: Make a BOMBAY SAPPHIRE®Dirty Martini Cocktail by increasing the vermouth and adding olive brine.

Food Pairing:

Stuffed Olives with Ahi, Anchovy, Capers and Lemon
by Jonathan Lindenauer, Bon Appétit Chef de Cuisine

    • ¼ pound ahi tuna, finely chopped
    • 6 salt-cured anchovies, finely chopped
    • 1 teaspoon chopped capers
    • 1 teaspoon lemon zest
    • 1 lemon, juiced
    • 2 tablespoons extra-virgin olive oil
    • Salt and pepper, to taste
    • 10 large brine-cured olives, pitted

Mix all stuffing ingredients with lemon juice and olive oil. Season with salt and pepper. Stuff filling inside olives and serve.




    • 1 750-milliliter bottle BACARDI® Gold Rum
    • 1 liter cranberry juice
    • 8 ounces orange juice
    • 1 ounce lime juice
    • 1½ ounces lemon juice
    • 2 liters chilled ginger ale
    • Orange, lemon and lime slices, for garnish

In large container, combine rum and fruit juices. Chill. Just before serving, pour into large punch bowl. Add ice, then gently stir in chilled ginger ale. Garnish by floating orange, lemon and lime slices on top.

Food Pairing:

Truffled Popcorn
by Jonathan Lindenauer, Bon Appétit Chef de Cuisine. 6 SERVINGS

    • 4 tablespoons black truffle butter
    • 2 teaspoons black truffle oil
    • ¼ cup freshly grated Parmigiano-Reggiano cheese
    • 3 quarts popped popcorn
    • Salt, to taste

Heat the butter in a saucepan until just melted. Toss butter, oil and cheese with popcorn. Season to taste with salt and serve.




    • 2 parts GREY GOOSE® La Poire Flavored Vodka
    • ½ part Canton Ginger Liqueur
    • 1 part simple syrup
    • 1 part lemon juice
    • Pear slice or crystallized ginger, for garnish

Add all ingredients to a cocktail shaker filled with ice. Shake vigorously until the outside of the shaker is frosted and beaded with sweat. Strain into a Martini glass and garnish with pear slice or ginger.

Food Pairing:

Bruschetta BLT
by Jonathan Lindenauer, Bon Appétit Chef de Cuisine


    • 12 ½-inch slices Tuscan bread
    • 2 tablespoons extra-virgin olive oil
    • Salt and white pepper, to taste
    • 1 garlic clove
    • ½ pound bacon, lardon cut
    • ½ pint grape tomatoes
    • 1 head frisée, light green and white parts only
    • 1 tablespoon red wine vinegar

Avocado Puree

    • 1 peeled avocado, seeded
    • 1 tablespoon lemon juice


    • 1 egg yolk
    • 1 tablespoon red wine vinegar
    • 1½ teaspoons Dijon mustard
    • 1 garlic clove, chopped
    • 1 tablespoon salt
    • Black pepper, to taste
    • 2 cups canola oil
    • Water, as needed
    • Lemon juice, to taste

Toast bread at 400°F until golden (about 8 minutes). Sprinkle with olive oil and salt and pepper and rub with garlic clove. Set aside.

Blanch the lardons. Once they are boiling, remove and drain, then slowly sauté until lightly golden. Puree the avocado with lemon juice and set aside.

Blanch the lardons. Once they are boiling, remove and drain, then slowly sauté until lightly golden. Puree the avocado with lemon juice and set aside.

Make the aioli by blending egg yolk, 1 tablespoon red wine vinegar, mustard and chopped garlic in a blender with 1 tablespoon salt and a few grinds of pepper. Slowly add the canola oil, adding a tablespoon of water at a time if it becomes too thick. Season with salt, pepper and lemon juice, if needed.

Fold the avocado puree into the aioli. Toss the lardons, tomatoes, frisée, remaining extra-virgin olive oil, red wine vinegar, salt and white pepper. Brush the bread with the avocado aioli, place topping on the bruschetta and serve.




    • 1½ parts Tequila CAZADORES® Reposado
    • 2 parts pomegranate juice
    • ½ part sour mix
    • ½ part triple sec
    • ½ part grenadine (optional)
    • 1 splash fresh lime juice
    • Sliced lime, for garnish

Shake ingredients with ice and pour into a rocks glass. Garnish with a slice of lime.

Food Pairing:

Mango-Black Bean Salsa
by Jonathan Lindenauer, Bon Appétit Chef de Cuisine

    • 1 ripe mango, peeled, pitted and diced in 1/3-inch pieces
    • 2 tablespoons Tequila CAZADORES® Reposado
    • 2 teaspoons sugar, to taste
    • 1 cup black beans, cooked and drained
    • ½ cup red onion, finely chopped
    • ½ cup ripe tomato, diced ¼-inch pieces
    • 3 tablespoons fresh lime juice
    • 2 tablespoons extra-virgin olive oil
    • 2 teaspoons minced habañero chile
    • Salt, to taste
    • 2 tablespoons chopped cilantro

Toss together mango, Tequila CAZADORES® Reposado and sugar in a bowl and let macerate for 1 hour. Stir in remaining ingredients, then add the cilantro just before serving. Serve with tortilla chips or vegetable crudités.




    • 2 parts DEWAR’S® WHITE LABEL™
    • 3 parts spiced apple cider

Combine in pint glass over ice.

Food Pairing:

Grilled Salmon with Orange-Fennel Sauce
by Jonathan Lindenauer, Bon Appétit Chef de Cuisine

    • Orange-Fennel Sauce
      • ½ fennel bulb, thinly sliced
      • 1 medium onion, thinly sliced
      • 1 carrot, thinly sliced
      • 2 garlic cloves, thinly sliced
      • 1½ tablespoons sugar
      • 4 cups orange juice
      • 6 parsley stems
      • 4 sprigs fresh thyme
      • 2 fresh bay leaves
      • 8 peppercorns
      • Butter, to taste
      • Lemon juice, to taste
      • Salt and pepper, to taste
    • Grilled Salmon
      • 8 2-ounce pieces of salmon, skin off
      • Salt and pepper

Sauté the fennel, onion, carrot and garlic over medium-high heat until lightly golden. Add sugar and sauté 5 more minutes until the mixture is golden and reduced by 2/3. Add juice, herbs and peppercorns and bring to a boil.

Turn down the heat to medium and reduce by ½ to a sauce consistency. Strain through a sieve and return to heat in fresh saucepan. Finish with butter, lemon juice, salt and pepper and set aside.

Season salmon with salt and pepper to taste. Grill for 3 minutes a side for medium doneness. Top with Orange-Fennel Sauce and serve.


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