A Holiday Zaza or Two or Three - Cheers!

We are at the end of the 2025 Alphabet Challenge, our second year of working our way through the alphabet with recipes. We post every other week for the entire alphabet and this is year two. Thanks for starting this series, Wendy of A Day in the Life on the Farm.

Z is for...

• A Holiday Zaza or Two or Three - Cheers! by Culinary Cam (you're here)

• Baked Ziti by A Day in the Life on the Farm

• Boursin Zucchini Tart by Food Lust People Love

• Grilled Zucchini Bruschetta Bites by Sneha’s Recipe

• Homemade Za’atar Seasoning by Blogghetti

• Lemon Eton Mess by A Messy Kitchen

• Simple Zero Cream Creamy Butternut Squash Soup by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

• Szechuan Zhong Dumpling Sauce by Palatable Pastime

• Zacatecas Beef Stew by Karen’s Kitchen Stories

• Zeppole by Jolene’s Recipe Journal

• Zeytin Piyazi by Mayuri’s Jikoni

A What?

Have you ever heard of a Zaza (cocktail)? I hadn't. But I went on a hunt for a cocktail that started with a 'z' so that I could complete the alphabet in a pinch. The dish I had initially planned was not a hit. I landed on a Zaza...only to find that there is not a definitive recipe for the aforementioned cocktail with the perfect name for today's event. Besides, it seemed similar in flavor to my all time favorite cocktail, the Negroni. Done!

A Holiday Zaza - or Two to Three

Recipes state that it's gin and vermouth along a multitude of variations that call for bitters or Maraschino cherry juice; one variation called for gin, brandy, red wine, and orange juice. Most commonly, though, I see it as gin and red vermouth which is often called out by brand name as Dubonnet. Since I didn't have Dubonnet, but do have a fairly robust array of liquor, I decided to look up the flavor profile and go with something similar. Suggestions included Lillet Blanc, Amaro, Campari, Aperol, Sweet Sherry and even dry white wine.

And, given the deadline, I made four versions and served them with grilled cheese at lunch on the day this post was due.

R and I tasted them all and, unfortunately, didn't come to a consensus about this one was the best. Darn! So, I'll share all the combinations and you can try them for yourself.

Zaza No. 1

• 1 ounce gin (I used the Terroir Gin from St. George Spirits in Alameda)

• 1 ounce vermouth (I used one from Ser Wines in Santa Cruz)

• ice for serving (I used a 'fancy' ice cube that had fresh cranberries, thyme, and mint)

Zaza No. 2

• 1 ounce gin (I used the Terroir Gin from St. George Spirits in Alameda)

• 1 ounce Aperol

• orange twist

Zaza No. 3

• 1 ounce gin (I used rhubarb-ginger infused gin from Sweden)

• 1 ounce Lillet Blanc

• 2 dashes bitters

• 1 candied cherry in syrup

Zaza No. 4

• 1 ounce gin (I used rhubarb-ginger infused gin from Sweden)

• 1 ounce amaro (I used the Amaro Sfumato Rabarbaro. a smoked rhubarb amaro from Italy)

• ice for serving (I used a 'fancy' ice cube that had fresh cranberries, thyme, and mint)

The procedure is the same for all of them. The gin was straight from the freezer. Everything else is poured into the serving glass. Gin is poured last. Serve immediately.

As i mentioned, R and I preferred different ones. His favorite was Zaza No. 3 while I was torn between Zaza No. 2 and Zaza No. 4. I will definitely be making these again soon. The Zaza is a low-effort cocktail with lots of character. If you haven't tried it, but love gin, give these a pour. And, as you can see, try different combinations and decide which one you prefer. Cheers!

This Time Last Year...

My posts are below with links to everyone else's recipes. I skipped letter 'F' apparently and also 'W'. Enjoy!

• A Reclaimed Æbleskiver Pan + Æbleskiver Bread Pudding

• Börek with a California Twist

• Crab-Stuffed Ravioli

• Dark Chocolate-Juniper Panna Cotta

• Elderflower & Roasted Strawberry Layer Cake

• Aïgo Bouido (Provençal Garlic Soup)

• Halva with Fiori di Sicilia

• I Scream, You Scream, We All Scream for Saffron-Cardamom Ice Cream

• Bulgogi-Inspired Oven Beef Jerky

• Purple Napa Kimchi

• Lingcod Over Legumes

• Mushrooms in My Cookies? Yep. Candy Cap Cookies.

• Nocino, Italian Green Walnut Liqueur

• How to Shuck Oysters and a Few Serving Ideas

• A Parade of Pickles, Including Pickled Chard Stems

• Quesabirria Tacos

• Rose Petal-Strawberry Granita

• Buttermilk Shortcakes with Macerated Berries

• Toasted Croutons

• Curry Udon with Prawns

• Teriyaki Sauce-Swabbed Venison Burgers on Seeded Sourdough Buns

• Xoconostle Tartlets

• Garlicky Yogurt Topped with Çılbır, Turkish Poached Eggs

• Zabaglione alle Mandorle

So Far This Year...

Again: my posts are below with links to everyone else's recipes.

• The Polarizing Anchovy + Egg Salad Niçoise

• A Belated Birthday Bûche De Noël (Yule Log)

• Lemon Lavender Blackberry Cake

• Gluten-Free Crystal Dumplings in Noodle Soup

• A Dozen Eggs - Stuffed, Scotch, Curried, and More

• Fig Leaf-Wrapped Cheese

• Garlicky Fregola with Edamame, Mint, and Ricotta

• Huckleberry & Earl Grey Tea Cakes

• Es Teler (Indonesian Drunk Ice)

• Inspired by a One-Word Text: Jjamppong

• A Fruit Formerly Known as ‘Kaffir’ + Makrut-Kissed Cookies

• Enamored with Culinary Lavender: From Sips to Sweets

• Mini Peach Galettes

• White Nectarine-Lime Jam

• Octopus: Takoyaki, a Japanese Snack Food, from a Santa Cruz Apartment

• Brunede Kartofler (Danish Caramel Potatoes)

• Quince Sharlotka

• I missed 'R' but you can see everyone's post in Wendy's R is for Rustic Rye Sourdough Loaf

• Semifreddo al Miele

• Bitter Orange and Blackberry Thumbprint Cookies

• Sea Urchin Crostini (and How to Clean Urchins)

• Summer Rolls and Nước Chấm, a Ubiquitous Vietnamese Dipping Sauce

• Frisky Whiskey Chocolate Cake

• The Luxurious Umami Bomb that is (Homemade) XO Sauce + How to Use it

• Yemarina Yewotet Dabo (Ethiopian Honey Bread)

That's a wrap for my 2025 offerings. I think we're back next year. I have to double-check, but I hope that we are because this is one of my favorite blogging events. And it keeps my creative juices flowing. Stay tuned!