Wednesday, December 16, 2009
The Christmas Eve Toast.....
The Christmas Eve Toast........
I have gotten several comments and e-mails inquiring about our Christmas Eve toast so I thought I would answer them here.
In our family, Christmas was always celebrated on the Eve, and we always had a special toast during our celebration. Before my beloved paternal grandmother died in 1959, the traditional drink for the toast was always Mogan David wine. Why that particular drink was chosen, I have no idea, but that's what we had every year for as long as I can remember. My brother, sister, and I were always allowed to have a sip of wine and partisipate in the toast.
After my grandmother died my mother switched the traditional drink to a signature drink of her own. Leave it to my mother to serve a signature drink years before signature drinks were ever heard of. She put glasses in our freezer to get them really cold and frosty. Then she dipped the rim of the glass in a very light coating of powdered sugar. To that she added several maraschino cherries, cherry juice, ice, gin, and squirt. These drinks always looked very pretty on a serving tray at Christmas time.
When I married my hubby I wanted to switch back to the Mogan David wine of my childhood but no one seemed to like it so I decided to switch to champagne. Through the years we have tried many different brands of champagne, but again, they never really appealed to anyone. Then we started using what my brother refers to as 'poor man's champagne.' Pictured below is a champagne that we have used in the past, but since my brothers introduction of this wine, our family now agrees that our favorite champagne is Korbel's. It isn't that expensive and it really is quite good. Just ask the President of the United States :>) Did you know that Korbel champagne was served at the last five Presidential Inaugurations? Apparently Korbel champagne is made very similar to the way the fine French wines are made.
I use champagne flutes because the flutes are supposed to capture the bubbles in the champagne which enhances the flavor.
I started using sugar years ago because it is supposed to sweeten the wine. I use one sugar cube and one maraschino cherry per glass. I like how pretty everything looks when the candlelight bounces off of it.
According to the Internet, there are other reasons why sugar is added to champagne. Some people believe the sugar is supposed to add sweetness to ones life. I also read where some people add sugar to the champagne because of an old Italian wives tale where you are "never supposed to let the devil know your happy." The sugar apparently is a way of sharing happy wishes and not letting the devil know your doing it? I do remember them using a sugar cube in the movie 'Moonstruck' but I have no idea why.
I used cherries in my champagne cocktail because that's what my mother used in her Christmas Eve drink but you can use just about any type of fruit you want, from strawberries, to lemons, cranberries, or even blueberries. Some people add a drop of Angostura bitters to the sugar cube before placing it into the flute. I haven't tried that before but it does sound interesting. I also read where some people stain the sugar cubes a different color with fruit juice or food coloring dye.
What ever you decide to use for your Christmas Eve toast, whether it be non-alcoholic, alcoholic, added fruit, or sugar, I hope your toast is as special in your family as it is in ours.
My toast to all of you is that your Christmas and New Year is over flowing with love, hope, joy and peace ♥
Thank you so much for visiting here. Thank you for all of the lovely comments and e-mails you send and leave on my blog.
Many, many heartfelt blessing to you and your family this beautiful Advent season and New year.
With warmest regards, Carol