Wolfgang Puck shares his favorite holiday drink

Famous chef Wolfgang Puck He’s no stranger to creating memorable culinary experiences, and his holiday traditions are no exception.

This season, he’s sharing his favorite festive drink: his signature Christmas A cocktail that is as aromatic as it is indulgent. Inspired by the warm, heavenly scents of his Austrian childhood, this cocktail combines the rich flavors of gin, spices and maple syrup with a festive touch of flaming rosemary.

Whether you’re hosting a holiday party or relaxing by the fire, a Wolfgang Puck cocktail is sure to add a little extra magic to your celebrations.

Wolfgang Puck’s go-to holiday drink is his signature Christmas cocktail, a creation inspired by the aromatic trails in his Austrian village where priests burned incense, filling the air with a sacred, heavenly scent.

Featuring rosemary embers and spices, this cocktail not only tastes festive, but will make your entire house smell like Christmas. Describing this indulgent dessert, Wolfgang said: “There is sweetness; This is the kind of drink I wanted as a little boy when my mother went to church.

• 8 flaming rosemary needles (blurred)
• 1 whole egg white
• 2 oz gin
• 1 oz allspice dram
• 0.75 oz lemon juice
• 0.5 oz maple syrup
• A sprinkle of cinnamon

To make Wolfgang Puck’s Christmas Cocktail, start by lighting the rosemary on fire, then quickly extinguish the flame and mix the rosemary into the bottom of the mug.

Add remaining ingredients and shake dry to incorporate egg whites.

Next, add ice and shake again to cool the mixture. Double strain into a coupe glass and garnish with a sprig of rosemary.

Wolfgang’s top tip: Be careful with maple syrup unless you prefer a sweeter drink.

Austrian-American chef Wolfgang Puck not only raised the bar in the culinary world, but took it to the Vatican itself. His famous first restaurant, Spago, has been a staple of the dining scene for nearly 40 years and remains a favorite of Hollywood’s elite.

Today, Wolfgang’s influence extends around the world through his world-famous restaurants, including The Cut in Mayfair. Recently, the London hotspot welcomed a new executive chef, Jamie Shears, who is ready to bring fresh and innovative cuisine to Londoners as the city emerges from lockdown.

When talking to mashedThe famous chef talked about his past and what motivated him to cook.

“When my mother was a professional chef at a resort hotel in the summer, we would stay at the Lindy Hotel, and every summer, I would go there and help her in the kitchen,” he said. “Or help the pastry chef in the kitchen. For me, it was a lot of fun, but they basically served me ice cream. They gave me the final part of the cake and that was great for me. So it was work even though they didn’t pay me.”

“And also, maybe outside, sometimes it would rain for three or four days – you couldn’t really play,” Wolfgang added. “So I played in the kitchen.”

Although he may be one of the most famous chefs in the world today, the journey to his now-famous status was not easy.

“Well, life is a journey,” he said, thinking about his upbringing. “There are a lot of struggles as you move forward, a lot of problems that you’re going to have to solve. A lot of negative things can happen to you. I really think the hardest part for me was when I was a kid… maybe from the age of five or four until when I left the country.” .

“You know, when I left Austria when I was 17,” he recalls. “I mean, the first Christmas I remember, we lived in a one-room apartment.” “The stove was there, the bed was there, a table with two or three chairs. That was it. And in the heat of the winter, we had three feet of snow. My mother would get up, or my grandmother would get up and start the oven because it was wood-fired. The toilet was far away. So it was Really different.

Wolfgang Puck has gone on to win numerous James Beard Awards, including Outstanding Chef of the Year and Lifetime Achievement. In 2017, he became the first chef to receive a star on the Hollywood Walk of Fame, a testament to his influence on both food and popular culture.