I can't tell ya how well timed this challenge is.  Well, actually I can, and I will. When I saw this opportunity posted I did a frat boy fist pump in the air and shouted "Hoo Ya!"  Let me just say I've got your holiday bar drink right here.

For several generations there has been a traditional drink served on Christmas day by the Surly clan: the Gin Alexander.  Now let me just say this isn't your basic bartender's Gin Alexander.  Oh no.  This is a recipe refined over the decades and originally conceived of during prohibition by my great grandfather, affectionately referred to as Grandpère, who was making gin in the claw footed bathtub of the family home. Prohibition was a bit of a challenge to the Irish genes in the Surly lineage.  In the Surly clan, cocktail hour starts early and lasts into the wee hours.  However, I wouldn't call us connoisseurs. We clean up well, but we've not risen above drinking bathtub gin.  It wasn't long ago that I found a jug of moonshine in my uncle's garage in Malibu.

My great-grandparents had four children: Donn (my grandfather), Warde, Natalie, and Sandy.  The "Sandys" as we call them hail from the San Francisco Bay Area while the rest of us live in the greater Los Angeles region. While we are a close knit family, over the years and the generations we've not spent as much time together as we'd like.  So this year I threw down a challenge for an epic battle of North vs. South for the family recipes of the Gin Alexander and our traditional fried pastry treat of Croquignolles.  And thus Surlys from all over the state descended upon my cousin Tori's house this past weekend.

Daniela Goes Cross-Eyed At This Predominantly Female
Surly Family Gathering

Jeffrey Anne's Turn At The Blender

 Gin Alexanders a la Uncle Sandy
1 cup gin
1 cup creme de cacao
1/2 cup half and half
1/2 cup vanilla ice cream
Blend with ice cubes while giving a loud shout of "Wahoo!"

Gin Alexanders a la Grandpa Donn (aka Rocket Fuel)
1 cup gin
1/2 cup half and half
1/2 cup creme de cacao
Sprinkle of nutmeg
Sprinkle allspice
Sprinkle ginger

In my branch of the Surly clan we save a bottle of the batch in the freezer all year as "The Mother Batch" for the next year's holiday elixir.  I believe that this year of frozen fermentation has borne some responsibility for a number of historical holiday fist fights, and at least one round of gunfire by a guest who didn't fully appreciate the potency of the Gin Alexander. Beginners need to pace themselves.

Todd Takes A Turn

Gin Alexanders a la Uncle Warde
1/3 gin
1/3 dark creme de cacao
1/3 half and half
Blend with ice

By way of a sidenote, my Uncle Warde was by far the most colorful of my grandfather's siblings. He was an actor in post-WWII Broadway shows, had an official fan club with membership cards, and was once married to Phyllis Diller. One of my fondest holiday memories includes taking a spin around the neighborhood in his vintage Excalibur with the top down and his mop of curls and flamboyant lace sleeves whipping about in the wind.

Grandmère's Silver Cups for Gin Alexanders

 We Forwent The Gin Alexanders a la Aunt Nat
1 part dark creme de cacao
1 part brandy
1 part half and half or whipping cream
Mint leaves
Shaken, not blended

We forgave Aunt Nat's offspring for the sin of swapping brandy for gin since they brought the heirloom cups for the challenge.

After a day in which much gin was had by all there was no clear winner for the competition.  However, I will say that I can not and do not drink Grandpa's famous rocket fuel as I don't need any hair on my chest, and am perfectly capable of winding up in a bout of fisticuffs without it; but The Sandys' ice cream concoction is something I could sip happily all through the holidays. Uncle Mike, my Aunt Melantha's latest (and hopefully last) husband, in the role of unbiased judge and newcomer to the tradition, was urged to pace himself as he sampled all of the batches. At the end of the day he turned to me and claimed that while he could not pick a clear winner, he was good and hammered for the effort. Another one bites the dust, as they say.

From the gin-fueled Surlys of California, we wish you a very happy holiday season and much gin.