Video by Jorge Sanhueza-Lyon for the Austin American-Statesman

Today my New Year's Eve cocktail feature ran in the Austin American-Statesman and online at their Austin360 Web site. I interviewed a couple of my favorite Austin bartenders, but most importantly had the pleasure of interviewing my personal cocktail hero, Dale DeGroff. DeGroff is the author of The Craft of the Cocktail, which is the subject of the Dale/David Project here. He is also the author of The Essential Cocktail, which is one of my very favorite books on the subject (and I have about 100 or so). I included recipes from Austin mixologists Bill Norris (of FINO), Will Earls (who has a new cocktail menu premiering this month at Gypsy, which will hopefully put that restaurant on Austin's diminutive cocktail map), and myself. And two great recipes from Dale DeGroff.

*Photos are by Ricardo B. Brazziell for the Austin American-Statesman*

This shot of me flaming an orange peel for the Ritz Cocktail looks like an accidental tribute to Dale DeGroff's cover shot from the Craft of the Cocktail. I assure you this was not intentional, as the photographer has never seen the book

Dale DeGroff created the Millennium Cocktail for the millennial New Year's Eve celebration but I think it is a good choice for any celebratory occasion. It consists of Cognac (DeGroff originally specified Courvoisier Millennium but says that any VSOP will work), orange curacao (for local flavor, try Paula's Texas Orange), usweetened pineapple juice, and Angostura bitters.

The Millennium Cocktail
From The Essential Cocktail, by Dale DeGroff
1 1/2 oz Cognac
1 ounce orange curacao
1 1/2 ounces unsweetened pineapple juice
Dash of Angostura bitters
Flamed orange peel for garnish
Nutmeg, for grating

Bill Norris did a Holiday Hard Cider Punch which goes down quite easily. Keep an eye on your guests! If you see anyone taking a horizontal position on your coffee table, do not give them any more punch. Norris said that he served this potion at his Thanksgiving party and festive frivolity ensued (though I can't say for sure whether or not any coffee table slumbering took place). Because it was in the 70's-80's in Austin on Thanksgiving, Norris served this drink on the rocks. It also does well served hot.

Hard Holiday Cider Punch
2 cups Rye whiskey
2 cups Bourbon
1 cup Paula's Texas Orange
4 cups Fresh Apple Cider
3 Cinnamon Sticks
Juice and Peels (no pith) of 3 Lemons
1/2 cup light brown sugar
1 inch piece of ginger, peeled and sliced
10 Dashes Fee Bros Aromatic or Angostura Bitters
1 cup boiling water

Using a vegetable peeler, remove the peels from the lemons over your punch bowl, being careful to avoid pith. Set aside fruit. Add Cinnamon, sugar, ginger and bitters to bowl. Top with boiling water and stir to dissolve sugar. Using a muddler lightly crush all ingredients and allow to steep until water begins to cool.

While it's cooling, juice and strain the lemons. Stir in Rye, Bourbon, PTO, lemon juice and Cider. Refigerate for 30 minutes to an hour and strain out solids.

Serve on the rocks with a cinnamon stick for garnish.