Ingredients:
- 4 egg yolks
- 1/3rd c sugar
- 2 c whole milk
- 1 c heavy cream
- 4 oz. bourbon
- 1 teaspoon freshly grated nutmeg
Directions:
Pour bourbon over 4 ice cubes in an old fashioned glass. Throw everything else away. Repeat.
Chicago Ted’s Patented Egg Nog Recipe
Thursday, December 6, 2007
Duchy Originals Organic English Ale
Tuesday, November 20, 2007
Duchy Originals Organic English Ale
Wychwood Brewery Company, Ltd.
5% ABV, 20.9UK fl oz. (596.67 ml), $3.99/bottle
Bodine Value: 7.47
Total consumption time: approx. 1 hour
You discover some interesting things wandering the aisles of Russian-owned, Korean-managed, various-South-American-staffed markets in Brooklyn. Golden Farm, on Church Ave. at East 4th St. happens to have far more interesting imported beers than six-packs of the standard brews you’d expect to find. If you’re in the market for a somewhat obscure eastern european beer, try one of these places before lighting out across town to a distributor.
In this particular instance I stumbled across a shelf near the bread aisle containing most of the Samuel Smith product line and something I’d never seen before: Duchy Originals Organic English Ale. Being an imbiber who is always interested in unexpected bodega finds, I immediately grabbed a bottle.
The folks over at Beer Advocate have submitted 92 reviews for this particular ESB, so I shall quickly sum up my thoughts. When decanted carefully into a pint glass (beware of overage… it comes out to about a pint plus a healthy sip) you’re presented with minimal head and a pleasing coppery-brown hue. The nose is malty, with a trace of roastedness that reads slightly chocolatey. It’s tasty, but stays fairly close to the standard ideal ESB and thus isn’t terribly remarkable beyond noting that it’s pleasant. The flavor is mild, and I was glad the bodega hadn’t chilled the bottle as doing so would probably have rendered it nearly flavorless.
The label copy reads:
“Made to a traditional and exclusive recipe using Barley from selected organic farms including the Home Farm at Highgrove” and “profits donated to the Prince of Wales’s Charitable Foundation”.
It’s clear they’re going for the crunchy hippie angle here, royal patronage notwithstanding.
Duchy Originals is Prince Charles’ organic food label which launched in 1992 and the Prince’s website claims that one million British pounds are steered into various charities due to Duchy Originals profits every year. It’s possible that the bottle I purchased was over a year old as the Prince apparently changed the name of his charity to The Prince’s Charities Foundation in 2006. Age didn’t seem to have a negative effect on the beer.
The verdict? Worth trying, but don’t expect much in the way of a new experience here.
Red in Tooth and Claw
Friday, November 16, 2007
I was at Lucy Brennan’s bar 820 a couple weeks ago and had her cocktail the Ruby, a drink based on beet-infused vodka. It was really good, the earthy flavor of beets is balanced by a nice citrus-sour element. The vodka derives a very interesting sweetness from the beets. And the color is wonderful.
I found instructions for the beet infusion on the blog of Imbibe Magazine in a posting announcing the release of Lucy Brennan’s book Hip Sips.
I scaled the recipe down a little. I used a fifth of vodka (New Deal) and one pound of beets cut in wedges (ninths to twelfths), and let it all soak for four-and-a-half days. On Wednesday I drained the vodka off the beets. What resulted is a deep red-purple liquid that has some translucence. The aroma is of beets, and surprisingly sweet.
I made a quick sour mix of
◇ 4 oz sugar,
◇ 4 oz water,
◇ 2 oz lemon juice, and
◇ 2 oz lime juice.
And then tried the Ruby.
Lucy Brennan’s Ruby
In a cocktail shaker over cracked ice, pour
◇ 3 oz beet-infused vodka and
◇ 1 oz sour mix.
Shake1 to chill, strain into a cocktail glass.
Garnish with a lemon twist.
This was a good drink when the bartender at 820 mixed it, but in my hands I thought it needed a dash of Angostura bitters to bridge the sweetness of the beets with that of the sour mix. It may be that the extra 36hrs of soaking pulled more sugars from the beets.
The color of the beet-infused vodka is amazing. There has got to be some ingredient that will make it look a little more like blood, you know, to appeal to the inner goth in us all. I spied a half a bottle of chianti sitting on the counter from dinner earlier this week …
Borsch
In a cocktail shaker over cracked ice, pour
◇ 2 oz beet-infused vodka and
◇ 2 oz chianti.
Shake to chill, strain into a cocktail glass.
Garnish with a sprig of thyme and a tiny tomato. Maybe a thin slice of pumpernickel bread.
A little silly, being made from ingredients at hand, but simple and tasty. This would make a good savory drink for a brunch, instead of a Bloody Mary.
There are a number of further directions I mean to take the half liter of beet-infused vodka that remains. The Sub Rosa Tarragon infused vodka sounds like a natural pairing. Dry vermouth, even, should have some qualities that mix well with the beets, it shouldn’t take more than a little time to figure out the proportions. And maybe that Modern Spirits Oregon Black Truffle infused vodka2.
1. Do not allow the shaker to come apart while mixing or else the whole bar will be spattered with lurid red liquor that will raise more questions than you want to answer.
2. Which is on my Christmas list, if you’re so inclined.
quick note
Friday, November 16, 2007
This evening I had more than a couple (Imperial) pints of the Anchor 2007 Christmas Ale. It is really good. Dark-bodied, a scent of sarsaparilla, a slight sweetness, a slight hint of mint. It reminds me of the 2002, but without as much sap-iness as that vintage had. But it is a good year.
I hereby unleash the charge of the North American Booze Council: DRINK THIS !
Mixology Monday! our favorite liquor!
Monday, November 12, 2007
A little over a year ago, NABC fellow Roninspoon and I found occassion to meet for a drink. Circumstances dictated a cigar bar, just off the piazza in Italy, or Las Vegas’ simulacrum of the same1. It was near closing time, the AOR band was seemingly enjoying themselves, and the bartender came out to take our order.
Roninspoon ordered a bourbon on rocks,2 I ordered a martini. To which the bartender asked, “What kind of vodka would you like for that, sir?”
“Gin,” I replied dryly, “the gin sort of vodka.”3
I have always been a gin man. There is something about the clarity that gin imparts to the mind that seduces me. My favorite drink is the Aviation. I love a half-dozen oysters with a martini in hand. Let the cry echo to the heavens, GIN GIN GIN!
Tonight, for Mixology Monday 21, hosted by Jay at Oh Gosh!, we formalized a couple of recipes that came out of a gin tasting4 we organized this weekend. Each of the two are variations on classic drinks. Each are equally wonderful before dining or late at night.
quick shots
Thursday, October 11, 2007
This past weekend we threw a tremendous party at the Prince of Cups’ residence. To call it a “weekend” is a misnomer, as we began last Thursday and ended last night. Don Red, contributor to this blog, issued a challenge to me, which was delivered verbally by QXZ, another contributor: to live-blog from the bar. This was, unfortunately, impossible. It will have to wait until that far-future date when the boston shaker is a blogject. However, over the course of the heavy assault on sleep and livers, I was able to taste a few interesting libations.
By unanimous consent, Senate Resolution 294 has passed
Thursday, September 20, 2007
This is the kind of stuff that makes one proud to be be an American. Introduced as S. Res. 294 on 2007 August 02 to the 110th Congress by Senator Jim Bunning (R-KY),
“Whereas Congress declared bourbon as `America’s Native Spirit’ in 1964, making it the only spirit distinctive to the United States;
Whereas the history of bourbon-making is interwoven with the history of the United States, from the first settlers of Kentucky in the 1700s, who began the bourbon-making process, to the 2,000 families and farmers distilling bourbon in Kentucky by the 1800s;
Whereas bourbon has been used as a form of currency;
Whereas generations have continued the heritage and tradition of the bourbon-making process, unchanged from the process used by their ancestors centuries before;
Whereas individual recipes for bourbon call for natural ingredients, utilizing the local Kentucky farming community and leading to continued economic development for the Commonwealth of Kentucky;
Whereas generations of people in the United States have traveled to Kentucky to experience the family heritage, tradition, and deep-rooted legacy that the Commonwealth contributes to the United States;
Whereas each year during September visitors from over 13 countries attend a Kentucky-inspired commemoration to celebrate the history of the Commonwealth, the distilleries, and bourbon;
Whereas people who enjoy bourbon should do so responsibly and in moderation; and
Whereas members of the beverage alcohol industry should continue efforts to promote responsible consumption and to eliminate drunk driving and underage drinking: Now, therefore, be it
Resolved, That the Senate–
(1) designates September 2007 as `National Bourbon Heritage Month’;
(2) recognizes bourbon as `America’s Native Spirit’ and reinforces its heritage and tradition and its place in the history of the United States; and
(3) recognizes the contributions of the Commonwealth of Kentucky to the culture of the United States”
Submitted in the Senate, considered, and agreed to without amendment and with a preamble by Unanimous Consent.
God bless these fifty United States & our liquor made from at least 51% corn, distilled to no more than 160 proof & aged in new, charred white oak barrels for at least two years.
Enjoy bourbon this month or you hate our freedoms.
my first drink, twice
Monday, September 17, 2007
The Ramos Gin Fizz was my first drink, twice.
One of my earliest memories of going out to a dinner with my parents is from when I was seven or eight years old. It may have been the first meal in multiple-courses I ever had. This was no special occasion, just that for some reason, the parents could not arrange for a sitter, so sister and I accompanied them out.
The venue was the Clock Garden Restaurant (downtown Monterey California), where our across-the-street neighbor Robert tended bar. The parents ordered cocktails, exactly what I do not recall. Our neighbor brought them to the table, along with a pair of tall white drinks for the sister and me.
“What is that?” sister asked as he set the glasses in front of us.
“A Fozzie Bear” replied Robert.
Mummy Dearest sprang on it for a first taste, and asked what it was.
He told her, “it’s a Ramos Gin Fizz, without the gin”. “I think I’d like one next” she said.
In this water goblet, was a light and substantial drink with a texture unlike anything I’d tasted at that point, not quite a milkshake or orange julius, although qualities of both without some of the sweetness. It was the ice crystals suspended in airy whipped cream, but without much of the fattiness of whipped cream.
Thirteen years later, on the occasion of my majority, Mummy Dearest proposed a drink in celebration. Robert still tended bar at the Clock, and since he was (and is) practically family, we went there for the ritual “first drink”.
Of course I asked for a “Fozzie Bear, a real one this time”. Robert smiled and knew exactly what to make.
For this month’s Mixology Monday, I decided to re-acquaint myself with the Ramos Gin Fizz. Although the organizer, Gabriel at cocktailnerd, encouraged the use of champagne, we took a different tack. We offer our apologies to Gabriel, but the Prince of Cups declared the French 75 the Champion of Champagne Cocktails some time ago. We do expect that this month’s Mixology Monday will inspire us to broaden our adulterous intents with champagne.
I had been intending to serve the Ramos Gin Fizz as a pre-brunch charger Sunday, but the Brunch Team was backing-out. When unexpected overnight guests arrived Saturday night, I decided to share the Ramos Gin Fizz with them.
I used the blender and mixed batches of two.
Ramos Gin Fizz (makes two)
In the container of a blender, pour
â—‡ 2 oz heavy cream
â—‡ 1 egg white
â—‡ 2 tsp Elizabethan Pantry orange blossom water
â—‡ 5 dashes Fee Brothers West Indian Orange Bitters
â—‡ 3 tsp sugar, and
â—‡ a handful of ice.
Blend on the highest setting for 45 seconds.
Then add
â—‡ 4 oz Tanqueray gin,
â—‡ 2 oz lemon juice, and
â—‡ a handful of ice.
Blend this for another 45 seconds.
Pour 1 oz soda water into each of two water goblets,
divide the contents of the blender between the two goblets.
Garnish with a mint leaf.
What an incredible drink! While I’d like to try mixing it by hand, as Paul at Cocktail Chronicles encourages (and gives the history), this is a drink that is going to have top billing at the Prince of Cups for some time.
a return to the Mojito, and a departure
Tuesday, September 11, 2007
The upswing of interest in the Mojito in the opening years of the Twenty-First Century may well be an effect of the popularity of Nick Gold’s rediscovery and promotion of the Buena Vista Social Club and the estranged musical time capsule it represents. Then again, it could be that the Mojito is just such a damn fine drink.
We’ve been tracking reports of the Basil Mojito for quite a while. Sometimes with purple basil, sometimes adulterated with raspberries; served at Thai restaurants, served at hotel bars. The substitution of basil for mint is both obvious and brilliant.
This past weekend the weather was hot and muggy1, I was impatient to use my bottle of pimento dram2 and our cabinet was short on gin3. A vase containing a riot of basil sat on the counter, and we had a couple of grapefruit. I llet the Force guide my hand.
Basilio
In the bottom of your mixing glass, place
â—‡ a cube of demarra sugar.
Add
â—‡ 1 tsp pimento dram
â—‡ 3 leaves basil (torn in half)
â—‡ 4 inches grapefruit peel (cut with channel knife).
Muddle.
Pour over
◇ ¾ oz lime juice.
Stir.
Add ice. Pour over
◇ 1½ oz rum.
strain into a highball glass (use a sieve instead, if you feel that the resultant liquid looks like swamp water).
Top with 1 oz soda water.
Garnish with the flowering-top of a sprig of basil.
1. for the Pacific Northwest.
2. I’m 20 days through Paul Clarke’s recipe for pimento dram and finding it impossible to resist using, even though it hasn’t aged enough.
3. which is a topic for another blogpost.
Second Class on the Overnight to Drunkistan, or The Boozy Foreigners – Part 1
Monday, September 3, 2007
Being the first tale in the adventures of three travelers learning the international language of liquor
Catalunya was on fire. No train was going to make it through to Barcelona for at least a day, so in Perpignan we were packed onto a tourbus with all the kids south of Paris, goddamn, it looked like. Overdriven boombox speakers splatted and crunched on top of the low-gear roar of the engine as the bus curved down through the Pyrenees. The gang of weekending French punks sucked down cans of cheap beer and shouted to each other around the lyric imperative in the music:
GET THE FUCK UP! GET THE FUCK UP! GET THE FUCK UP! GET THE FUCK UP! GET THE FUCK UP!
Getting the fuck up, at the moment, would get you nowhere but the chemical toilet. (Continued)
