Happy Holidays from Rome

A few recipes and a cocktail

I’ve always loved the holiday season, wherever I happen to be. There was a period when the girls were little when we always spent 2 weeks with family in and around New York. Then there was the period when the girls were a little older, and Nonna was older too, which we spent in Bari. These days, we tend to be in Rome for the month of December, and although I didn’t really need any convincing, I have definitely decided it’s my favorite time of the year here.

In comparison to the past few months in Rome (which have been filled with endless construction sites and hoards of tourists), December has turned out to be not only empty of tourists (to the point that most stores/restaurants/bars are complaining) but also most of the restorations going on around town have miraculously finished on schedule. Everything is looking especially shiny and bright.

I’ve been postponing my daily walks to the evenings to bask in the glow of the Christmas lights, which seem extra sparkly this year. I’ve made a point of trying to visit most of the Christmas trees up around town, but not sure I will make it to the one in front of St. Peters. This evening is the start of the Jubilee year (The pope opens the central door of St. Peters), and if predictions are true, the crowds will start up again.

So I’m sticking to my neighborhood, doing some last-minute shopping for our Christmas Eve Dinner and Christmas lunch. Then it’s up to Umbria for New Year’s.

Since this is the last Newsletter of 2024, it’s going out to everyone because I wanted to make sure you all got a bit of end-of-the-year inspiration and cheer. Here are a few recipes/menus from years past, as well as a recipe for a drink that we will be drinking during the holidays. I want to call it a Manhattan, but it definitely skews sweeter. Still, it's not as sweet as an old fashioned. How does Maple Manhattan sound?

It’s probably too late to adopt any of these recipes for your Christmas meals. But if you’re like me, you’ll likely be staying home for New Year’s Eve, and any of these recipes or menus will suit just perfectly. (let me know what your NYE plans are in the comments below!)

And one more gift:

From now until December 31, I’m offering 15% off annual subscriptions to all readers of this newsletter. I’ve got lots of fun posts planned for 2025, including recipes, videos, and, as always, travel tips, suggestions, and tales. Just click below to make sure you don’t miss out on any of the fun. 🎉

Wishing you all a happy holiday! Thank you so much for your support over the years. Can’t wait to jump into 2025 with you!

x, Elizabeth

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MAPLE MANHATTAN

• 2 oz bourbon

• 1/2 oz sweet red vermouth

• 1 tsp maple syrup

• 1 tsp Luxardo cherry syrup

• 1 Luxardo cherry

• Cherry Bitters

• Walnut Bitters

Pour the bourbon, vermouth, and syrups into a shaker. Add ice and stir for 30 seconds.

Strain into chilled glass. Garnish with cherry and top with a few dashes of bitters.

Cheers!!

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