‘Tis the season to expect things to pop. Beyond the paper Victorian poppers, the holidays brings a bevy of pop-up holiday venues to savor and toast the season. And like the holidays themselves, those pop-ups are fleeting. Two venues that made it on my list are the Piper Palm House and the rooftop at Three Sixty.
Piper Palm House will become “Frosted” – a stylist winter wonderland Dec. 19 to 23, complete with live entertainment, food trucks and a holiday cocktail menu designed to make one (responsibly) merry.
Bourbon fans will want to toast with the Christmas in Paris Kentucky, a bourbon, cinnamon-infused Campari, Cocchi Torino concoction. I fell for the It’s Mint To Be, vodka, raspberry jam, white chocolate liqueur, mint oil and a candy cane. Of course, it can get frosty outside. To chase the chill, warm up at the hot cocktail bar outside, which is provided by The Wandering Sidecar Bar Co.
Entry to Frosted is free, with hours running from 6 p.m. to 11 p.m., except for Dec. 23, when hours are 3 p.m. to 9 p.m. A portion of all proceeds will benefit Tower Grove Park.
Downtown, there’s another pop-up that’s created quite a clatter on the rooftop at Three Sixty. And that clatter isn’t coming from Santa’s reindeer. The source is the mixologists who are hosting Up On The Rooftop, a seasonal pop-up with a sensational downtown view, now through New Years Eve.
Three Sixty’s master mixologist Kyle Mathis has stirred and shaken up a list of holiday cocktails, all served in a specialty glass, mug or cup to complement the libation. Each mixed to put the ho, ho, ho in the holidays, such as the Tickle Fight, made with Slow and Low Rock and Rye Whiskey, Angostura, lemon, maple and hot cider, served in a Buddy the Elf mug. There’s a Moose Mug Screwball (Peanut Butter whiskey, Alvear Amontillado Sherry, Giffard Creme de Cocoa and cream). Romantics may want to order a flute of Love is All Around (Smith Citrus Gin, cranberry vanilla sauce, lime, Spiced Grand Marni). And for the flavor and fun, consider the Office Christmas Party, served in a Santa SOLO Cup.
Whatever libation you choose, pair it with one of Three Sixty’s small plates. Then find a perch and drink in the view of the city’s holiday lights. But don’t wait too long. Both venues will fade away with the New Year.
To toast the holidays and Gazelle’ readers, Three Sixty has shared its seasonal recipe for Love is All Around.
LOVE IS ALL AROUND
1.5 ounces Smith Citrus Gin
1 ounce Cranberry Vanilla Sauce
.5 ounce Lime
.5 ounce Grand Marnier
Top with Cava
Glass: Stemless Flute
Garnish: Rosemary skewer with whole cranberries
Add all ingredients minus cava to shaker tin with four ice cubes. Shake vigorously for five seconds. Strain mixture into glass without ice. Add cava to top. Garnish.
Cranberry Sauce
1 can Ocean Spray Whole Cranberry Sauce
14 ounces Orange Juice
1-inch piece Peeled Ginger
8 ounces Demerara Simple Syrup (simple sugar syrup can be used)
Combine cranberry sauce, orange juice and ginger in blender and blend until smooth. Strain through chinois. Combine cranberry syrup with simple syrup, and stir to combine.
