Mrs. Shellhammer’s Martini
Inspired by Miracle on 34th Street (1947) and the “double-strength” Martinis prepared so Mrs. Shellhammer will agree to letting Kris Kringle live with her and her husband, who is the toy department chief. I decided to make them “double-pine” with extra juniper-y gin, rosemary-infused vermouth, pine liqueur, and a touch of Chartreuse Élixir Végétal. It tastes like a Christmas tree. Garnished with a quick-pickled cranberry on a pick, which looks stunning in a coupe or Martini glass.
St. Timothy’s Sherbet Punch
I got this idea in my head watching The Bishop's Wife (1947), the story of an angel played by Cary Grant who's trying to save a self-imporant young bishop from losing sight of what's important. In the movie, there's rag-tag children's choir at the little inner-city parish of St. Timothy's (the bishop's former post); given that sherbet punch is thoroughly postwar, I thought the kids in the choir would appreciate this one, and so might the kids in your world! I also made it balanced to please those adults who aren't partaking.
Southbury Tom & Jerry
Christmas in Connecticut, a 1945 comedy set in New England features a character called Jefferson Jones who is a returning war hero who had been stuck on a life raft for 18 days and fantasized about real food, including chocolate cake and ice cream. I adore Tom & Jerry and I’m super into this version which features rye whiskey and chocolate stout–it’s the most custardy hot chocolate you’ve ever had. Best enjoyed in a horse-drawn sleigh.
Clarence’s Flaming Rum Punch
During the part of It’s a Wonderful Life when George Bailey is seeing what the world would be like if he’d never been born. They’re in the town’s bar, which, without George, has turned into a rough and depressing rather than convivial spot. Clarence tries to order a flaming rum punch, then asks instead for “mulled wine, heavy on the cinnamon and light on the cloves.” I decided to combine the two and made sure to use ingredients popular during Clarence’s day, including a mulled wine recipe from Jerry Thomas’s 1862 book.