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​.

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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.

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

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.

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.

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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.

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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 Rating: ⭐⭐⭐⭐

Kendall's Take: "I am not typically a fan of absinthe in any cocktail, but I have to admit, the anise taste really paired well with the hot cocoa template. I didn't love it quite as much as my former partner did, and I don't know that I would make the Bring Me Back Something French again but wouldn't pass up a sip or two again if one was made for me. If you love absinthe, please try this version during the Christmas season for some extra oomph!"

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Recipe

This cocktail recipe was adapted from Liquor.com, an online beverage publication.