Bring Me Back Something French

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Cocktail History

The Bring Me Back Something French is a Christmas cocktail that was created by bartender Stephen Denaro while at Craft & Commerce in San Diego, California. Inspired by a quirky line from the first Home Alone movie, the recipe is a cozy blend of rich, homemade hot chocolate with the distinct, herbal flavor of absinthe, an anise-flavored spirit. To make it extra indulgent, it’s topped with fluffy vanilla whipped cream, festive sprinkles, and a playful garnish of chocolate-dipped Pocky sticks. The combination of flavors is both warm and flavorful, with the absinthe adding a unique twist that sets it apart from typical holiday hot chocolates​.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Milk: This is a nutrient-rich liquid that’s produced by mammals and is high in calcium, protein, and vitamin content. I used Prairie Farm Vitamin D Whole Milk.

Hot Cocoa Mix: This is a powdered blend made with cocoa powder, sugar, and sometimes powdered milk or other ingredients. I used Ghirardelli Double Chocolate Premium Hot Cocoa Mix.

Absinthe: This is a spirit made with anise, wormwood, fennel, botanicals, alcohol, and water. I used Great Lakes Distillery Amerique 1912 Absinthe Verte.

Vanilla Whipped Cream: This is heavy cream that has been whipped and beaten until it is light and fluffy and flavored with vanilla. I used an iSi Cream Whipper.

Chocolate Pocky Sticks: These are thin stick-shaped biscuits dipped in a flavoring. I used Glico Chocolate Cream Pocky Sticks.

Sprinkles: These are small pieces of confectionary that are used as decoration. I used Wilton Assorted Holiday Sprinkles.

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Bar Mat: This is a rubber or silicone mat that’s placed on the bar surface to catch spills, provide grip for glasses and tools, and keep the workspace clean and organized. I used the Highball & Chaser 18×12 Bar Mat.

Jigger: This is a small, double-sided measuring tool that’s used to accurately portion spirits and mixers, typically with one side measuring 1 oz and the other 1.5 or 2 oz. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Saucepan: This is a deep cooking pot with a long handle and lid that’s used for simmering, boiling, and cooking on the stovetop. I used the All-Clad 3-Ply Stainless Steel 3 Quart Sauce Pan.

Spatula: This is a flat, broad kitchen tool that’s used for flipping, scraping, and stirring. I used the OXO Silicone Spatula.

Ladle: This is a large, deep-bowled spoon with a long handle that’s used for serving. I used the OXO Good Grips Silicone Everyday Ladle.

Irish Coffee Mug: This is a heat-resistant glass mug with a sturdy handle and footed base that’s used to serve warm drinks. I used the Libbey Christmas Irish Coffee Mug.

Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Light cocoa color with whipped cream topping

• Aroma: Chocolate, cream, and anise

• Taste: Classically sweet flavor of hot coca touched with an alcoholic burn

• Finish: More chocolate with a complex anise tinge

Kendall’s Take
“Absinthe and hot cocoa weren’t an obvious pairing at my bar until I tried this boozy cocoa, but the spirit’s district anise note brings a surprisingly cozy depth to the recipe’s chocolate base. It adds a little intrigue and just enough herbal edge to keep each sip interesting. If you’re someone who loves bold flavors—or you just want to give your Christmas cocoa an extra layer of personality while you watch its namesake—make a batch of the Bring Me Back Something French yourself this holiday season.”

Recipe

This cocktail recipe was found in the publication Liquor.com.