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The Daily Meal

The Daily Meal

Posted: December 25, 2010 03:33 PM

2010-12-22-Fruitcake_candylynn.jpg

Love it, hate it, love to hate it -- you might call fruitcake the canned cranberry sauce of Christmas. An iconic symbol of the holiday more talked about than actually consumed (save a few loyal devotees), there's something about this loathesome loaf that just gets people going. It's like inviting someone to a party just to make fun of them.

So how to make the fruitcake cool? We say, use the one you were gifted as a doorstop, or feed it to your in-laws, and instead draw cocktail inspiration from its characteristic flavors. Pineapple, raisins, citrus, molasses, dark rum. There are so many possibilities. Or, even more advanced, whip up mixologist H. Joseph Ehrmann's Elixer Fruitcake cocktail.

Hudson Buck
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Take the molasses that you would have put in your fruitcake batter, and use it instead in this recipe for Vanderbilt's Hudson Buck. The New York restaurant sources the apple cider molasses used in this cocktail from a farmer upstate.

Related: The 12 Cocktails of Christmas
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