The Friday Tipple: incidental musings on moonshine

We’ve won a Grammy, Boozers. Well, strictly speaking, we are only related to a Grammy winner, but feel privileged to utter the phrase in appropriately hushed tones, touched as we are by greatness. Although it may be considered by some as “the category nobody cares about”, the Grammys do award honors — hours before the Black Keys and Beyoncé are anywhere in the vicinity — for classical music, and intelligently chose to bestow this distinction on Stephen Hartke for Best Contemporary Classical Composition, a somewhat hypnotic piece of chamber music titled “Meanwhile – Incidental music to imaginary puppet plays”, the title track to the album by eighth blackbird that also won a Grammy for Best Chamber Music/Small Ensemble Performance . We at Good Booze could not be more proud of such familial talent.

As our own talent lies in the exploration of cocktail culture, we felt compelled to honor such an achievement — the music of “Meanwhile” inspired a can’t-tear-your-eyes-away short film, so why not a drink? Steeped in references to Asian theater, “Meanwhile” features startling percussive elements reminiscent of a surly nun slapping a ruler on the head of a sleepy sixth grader and pillowy clarinet interludes that lull the listener back into a false sense of security. The obvious answer for a cocktail was, of course, moonshine. Call it unaged whiskey if you like.

incidental musings on moonshine twists on the traditional martini by creating a smoky layer of pine (thank you, Top Chef finalist Sheldon for another brilliant idea) sharpened with notes of lemon. Mix it up, put on the headphones, and dive into the unknown.

incidental musings on moonshine

We literally coated our favorite moonshine — Catoctin Creek’s Mosby’s Spirit — in saké for this music-inspired tipple — creating a sweet-and-sour contrast that hits just at the back of the throat, not unlike that nun with the ruler.

3 ounces unaged white whiskey (a.k.a. moonshine)

1/2 ounce chilled saké (learn more about saké here; we like something lightly floral and mildly acidic, such as Sho Chiku Bai Ginjo)

fresh lemon peel, about 1″ x 2.5″

6-inch piece of pine branch (steal it from your neighbor’s yard or the dog park if you don’t have your own pine tree)

Hold the pine branch over an open flame until the needles are lightly charred and it begins to smoke. Put it in a heat-safe bowl with the lemon peel, cover with a kitchen towel, and let it sit for five minutes. Remove the pine branch, place it in a cocktail shaker with the moonshine and let it sit for a couple of minutes. Put the saké in a chilled martini glass and swirl until the inside of the glass is completely coated. Pour the excess into the shaker, remove the pine branch, add a couple of ice cubes, and shake vigorously. Strain into glass and garnish with pine-smoked lemon peel.

The Friday Tipple: Earl’s Cup

What ho, Boozers. The long months have finally passed and Americans are eagerly waiting, as always, to catch up to the Brits. Yes, Downton Abbey returns on January 6th — and that’s what we call a real epiphany.

Of course, we need a proper drink to enjoy such a comeback on a dark winter’s night tucked up by the electric fire. The Earl’s Cup is a lovely little aperitif to sip as you breathlessly await the unfolding saga of Mary and Matthew while wearing your “Free John Bates” t-shirt, and it tastes even better when you have Carson mix it up for you, serving it on a sterling silver tray.

If a downstairs drink is more your style, you can try our Daisy’s Cup version, but don’t let Thomas get his hands on it — he’s likely to slip you the mickey.

Earl’s Cup

A simple syrup of Earl Grey tea lends this sipper a touch of elegance; use a good quality local gin — Lord Grantham would certainly approve supporting the local economy, since he probably owns it anyway.

2 ounces gin (we have two fine local gins here, Catoctin Creek and Green Hat)

1 large spoonful to taste of Earl Grey simple syrup (recipe below)

Wedge of lemon, preferably a flavorful Meyer lemon

Put gin in a cocktail shaker. Squeeze the lemon into the gin and drop the wedge into the shaker and leave it for half an hour while you polish the silver. Then add the Earl Grey simple syrup and shake (without ice, of course — that would be terribly American). Strain into a crystal sherry glass and serve. This is best served at room temperature, and is also lovely to enjoy slightly warmed after a day out in the country riding to hounds.

Daisy’s Cup: for those who prefer to drink in the servant’s hall, pour four ounces of room temperature ale (we like this with DC Brau Citizen or  Port City Tartan Scottish Ale) into a sturdy mug, add two tablespoons of Earl Grey simple syrup, and drop a lemon wedge in. Stir well and drink up — but keep it to one drink as those fireplaces won’t clean themselves at 6 a.m.

to make the Earl Grey simple syrup: Make 8 ounces of strong Earl Grey tea (using two tea bags). Put tea and 1 cup sugar in a small saucepan and simmer over low heat for at least 30 minutes or until reduced by half. Cool and store in the refrigerator for up to two weeks.

The Friday Tipple: Potlikker Sangria

We’re on a warm drink kick, Boozers. The chill has set into our bones and we crave a hot cup in our hands as we sit by a crackling fire. What inspired us this time, however, was a sip of a local fennel-laced liqueur at Sixth Engine, a cozy bar close to our ‘hood; Don Ciccio & Figli’s richly dark liqueur, thick as molasses, made with cardamom, cinnamon, fennel, and a host of spicy elements, poses a conundrum that we couldn’t resist: how can you mix it into a cocktail? And for those of you who bought that bottle of Root on a whim, we’ve got you covered.

So we started with a potlikker. Usually, this is the highly-nutritious liquid that is boiled down from a pot of collard greens, but our version is made with fruit, which is simmered into a concentrated liquid that forms the base for a winter sangria. This is guaranteed to be the drink of choice for your flask as you tramp through the snowy woods in search of the perfect tree — or sit on the stoop bah-humbugging at the carolers.

Potlikker Sangria

We happened to have licorice root on hand to toss into our pot, which perfectly complements root-based liqueurs, but you can use a chunk of fresh fennel or some star anise instead, or, in a pinch, a cinnamon stick or a split vanilla bean.

1 large orange, cut into quarters with the rind on

2 lemons, cut into quarters with the rind on

1/2 cup pitted cherries (frozen is fine)

1 can of mandarin oranges in syrup (lychees would also work)

4-inch piece of licorice root, or a chunk of fresh fennel

cinnamon stick and/or split vanilla bean

2 cups water

1 bottle of red wine (go for something rich and fruity)

Root- or anise-based liqueur (we recommend Don Ciccio & Figli, if you can get it, or Root — or Sambuca, Ouzo, Pernod, Pastis, or Galliano otherwise).

Put the fresh, frozen, and canned fruit into a 3-quart saucepan; be sure to include the syrup from the canned mandarin oranges or lychees. Add the licorice stick or fennel and the cinnamon stick and vanilla bean and cover with the 2 cups of water and bring to a simmer over medium heat. Reduce heat slightly and continue to simmer for 30 – 60 minutes or until liquid is slightly thickened and reduced by half. Remove from heat and strain out solid ingredients. Return liquid to the pan and add wine. Warm gently over very low heat.

To serve: Warm a wine glass; pour one ounce of liqueur into the bottom of the glass, then top with 3 ounces of the warm sangria. Garnish with half of a fresh clementine or mandarin orange.

The Friday Tipple: Birthday Cake Shot

Happy birthday, Boozers! Well, maybe it’s not your birthday yet, but we have a birthday here at Good Booze today, making this Friday twice as nice. We are often asked by our loyal Boozers what our most popular recipe is and the Birthday Cake Shot is far and away the most-trolled item on our site. And why not? You may enjoy a little special libation on your own birthday, and we couldn’t agree more. The Birthday Cake Shooter is a bit of a legend, as it’s purported to taste like a birthday cake — so we had to track it down and see what all the fuss was about.

The basic recipe calls for either citrus or vanilla vodka, paired with Frangelico and a sugar-coated lemon slice on the side. However, with apologies to Frangelico, we find it a bit too sweet, so we went for Nocello instead — an Italian walnut liqueur that is slightly more subtle. And, while there are plenty of vanilla vodkas on the market, it’s a breeze to infuse your own, and, because it’s our birthday, we wanted a really good vodka, not just some run-of-the-mill variety. We are devotees of Boyd & Blair Vodka in our quest to drink local first; they are not exactly right around the corner, but their distillery is close enough to fall into what we like to call the Mid-Atlantic Liquorshed.

While we’re not quite sure that the Birthday Cake Shot tastes exactly like a slice of birthday cake, it is certainly a tasty little morsel that may help distract you from your advancing age. Just don’t forget to blow out the candle first. Many happy returns!

Birthday Cake Shot

1 ounce Vanilla Vodka (we like to infuse Boyd & Blair vodka —instructions below)

1 ounce Nocello liqueur

1 lemon slice, coated in sugar

Shake vodka and Nocello in a cocktail shaker with ice. Strain into a shot glass, with the lemon on the side. Shoot down the Birthday Cake, then suck on the lemon. Yum.

How to infuse vodka with vanilla:

It’s embarrassingly easy. Put a cup of vodka in a mason jar. Add a vanilla bean that has been split down the center. Let sit in a cool dark place for a few days, remove the vanilla bean, and enjoy.

The Friday Tipple: The Hipster

Boozers, we’re hip. As if we didn’t know that already, it was confirmed this week by Forbes Magazine, which named our ‘hood as number 6 on their list of America’s Hippest Hipster Neighborhoods. Imagine that.

Whether you’re hitting the hotspots in Fishtown, Echo Park, or Montrose (and since you’re a hipster, we’re sure you’ve got the down-low on these hallowed hangouts), it’s critical that you have an ironic twist on a classic cocktail to complement those vintage “Revenge of the Nerds” eyeglasses. We’ve got it, and we call it The Hipster, a modern update on The Boulevardier (what they called the most elegant of cool people at the turn of the last century).

In DC, the hipsters will be heading in droves this weekend to H Street, hopping from the Rock and Roll Hotel to Little Miss Whiskey’s while sampling the Epcot-themed delights of The Queen Vic and Biergarten Haus.

With a resurgence of interest in the beverages consumed by our forebears, this Friday’s Tipple features rye whiskey — we prefer to go local and use Catoctin Creek’s Organic Roundstone Rye, which has a rich caramel undertone perfect for that first crisp fall day when you get to pull on Grandpa’s argyle cardigan with your BDG cigarette jeans — and Italian sweet vermouth. And while we know that hipsters shy away from calling themselves by that moniker (because it would be, well, unhip), it’s okay: just have the drink. Your secret is safe with us.

The Hipster

Since the hip are always looking to spice things up, we muddled some peppercorns into the mix and added a smidge of our own Wicked Pickled Ginger Syrup. The result is a perfect sipping cocktail — sour, sweet, spicy, just like a real hipster.

2 ounces rye whiskey (we like Catoctin Creek’s Roundstone Rye)

1 ounce Italian sweet vermouth (add more if you like a sweeter drink)

1/4 teaspoon black or pink peppercorns, crushed

1/2 teaspoon Wicked Pickled Ginger Syrup (optional — we like the kick)

juice of 1/2 fresh lime

club soda

1 lemon wheel

Place first 5 ingredients in a cocktail shaker filled with ice. Shake vigorously, then strain into a wineglass. Top with 1 or 2 ounces of chilled club soda and lemon wheel. Enjoy.

Special Edition: The Twitter Tipple

We love Twitter, Boozers. It’s haiku for the masses. So we made a special drink for Twitter’s birthday. Recipe: @goodbooze

The Friday Tipple: Birthday Cake Shot

Happy birthday, Boozers! Well, maybe it’s not your birthday yet, but we had a birthday here at Good Booze this week, and we are still celebrating. You may enjoy a little special libation on your own birthday, and we couldn’t agree more. So, we went trolling around on the glorious Google world looking for the legendary Birthday Cake Shooter. It’s purported to taste like a birthday cake — who could resist?

The basic recipe calls for either citrus or vanilla vodka, paired with Frangelico and a sugar-coated lemon slice on the side. However, with apologies to Frangelico, we find it a bit too sweet, so we went for Nocello instead — an Italian walnut liqueur that is slightly more subtle. And, while there are plenty of vanilla vodkas on the market, it’s a breeze to infuse your own, and, because it was our birthday, we wanted a really good vodka, not just some run-of-the-mill variety. We recently came across Boyd & Blair Vodka in our quest to drink local first; they are not exactly right around the corner, but their distillery is close enough to fall into what we like to call the Mid-Atlantic Liquor Watershed.

While we’re not quite sure that the Birthday Cake Shot tastes exactly like a slice of birthday cake, it is certainly a tasty little morsel that may help distract you from your advancing age. Just don’t forget to blow out the candle first. Many happy returns!

Birthday Cake Shot

1 ounce Vanilla Vodka (we like to infuse Boyd & Blair vodka —instructions below)

1 ounce Nocello liqueur

1 lemon slice, coated in sugar

Shake vodka and Nocello in a cocktail shaker with ice. Strain into a shot glass, with the lemon on the side. Shoot down the Birthday Cake, then suck on the lemon. Yum.

How to infuse vodka with vanilla:

It’s embarrassingly easy. Put a cup of vodka in a mason jar. Add a vanilla bean that has been split down the center. Let sit in a cool dark place for a few days, remove the vanilla bean, and enjoy.

The Friday Tipple: The Hipster

Boozers, we know you’re hip. Whether you’re hitting the hotspots in Fishtown, Echo Park, or Montrose (and since you’re a hipster, we’re sure you’ve got the down-low on these hallowed hangouts), it’s critical that you have an ironic twist on a classic cocktail to complement those vintage “Revenge of the Nerds” eyeglasses. We’ve got it, and we call it The Hipster, a modern update on The Boulevardier (what they called the most elegant of cool people at the turn of the last century).

In DC, the hipsters will be heading in droves this weekend to H Street, hopping from the Palace of Wonders to Little Miss Whiskey’s while sampling the curried delights of Fojol Bros. Traveling Culinary Carnival and shoveling down blueberries at the Dangerously Delicious pie-eating contest — all during the hoopla of the annual H Street Festival.

With a resurgence of interest in the beverages consumed by our forebears, this Friday’s Tipple features rye whiskey — we prefer to go local and use Catoctin Creek’s Organic Roundstone Rye, which has a rich caramel undertone perfect for that first crisp fall day when you get to pull on Grandpa’s argyle cardigan with your BDG cigarette jeans — and Italian sweet vermouth. And while we know that hipsters shy away from calling themselves by that moniker (because it would be, well, unhip), it’s okay: just have the drink. Your secret is safe with us.

The Hipster

Since the hip are always looking to spice things up, we muddled some peppercorns into the mix and added a smidge of our own Wicked Pickled
Ginger Syrup. The result is a perfect sipping cocktail — sour, sweet, spicy, just like a real hipster.

2 ounces rye whiskey (we like Catoctin Creek’s Roundstone Rye)

1 ounce Italian sweet vermouth (add more if you like a sweeter drink)

1/4 teaspoon black or pink peppercorns, crushed

1/2 teaspoon Wicked Pickled Ginger Syrup (optional — we like the kick)

juice of 1/2 fresh lime

club soda

1 lemon wheel

Place first 5 ingredients in a cocktail shaker filled with ice. Shake vigorously, then strain into a wineglass. Top with 1 or 2 ounces of chilled club soda and lemon wheel. Enjoy.

 

The Friday Tipple: Beachy Beer Sangria

Today’s Tipple is a day at the beach in a glass. Beer cocktails have been popping up on menus everywhere lately; in the old days, a beer cocktail was a bottle of Corona with a wedge of lime stuffed in the neck, but a recent article in Imbibe Magazine about a Spanish summer red wine called a tempranillo (think raspberries and sunshine) inspired us to consider a beer sangria. For the beer, we first tested a summery pale ale, but finally settled on Port City Brewing Company‘s Porter — you may think of a porter as a cold-weather beer, but this porter is rich without being syrupy and has a refreshing hoppiness which contrasts perfectly with the fruitiness of the wine.

The Beachy Beer Sangria calls for layering the flavors, which will create that beach experience no matter where you are today. At the top is a cold foam that leads you into the crisp porter, sort of like that moment when you first dive through the waves and your warm skin tingles like peppermint from the chill of the water. As you continue to drink, you’ll begin to encounter the cool smoothness of the wine, reminiscent of that mellow mid-afternoon drowsiness as you lay back in your chair at the water’s edge, the tide gently lapping across your feet. The very last sip is both sweet and spicy, the sunset stretching across a perfect summer day. Life is good.

Beachy Beer Sangria

fresh fruit (berries, cherries, grapefruit, limes, lemons, oranges, etc.)

Blackberry-Lavender Simple Syrup (a good quality honey will also work)

Black peppercorns

Chilled fruity red wine, such as a Spanish tempranillo or a garnacha

Chilled porter (we like our local Port City Brewing Company‘s brew, but experiment to your heart’s delight)

Foam topping (optional) with a smidge of Grand Marnier

Make the simple syrup (our recipe is here). To make the foam topping, pour about a 1/4 cup of the porter in a small mixing bowl, add a splash of Grand Marnier, and whisk until foamy. Place in the freezer for about 10 minutes.

To assemble the drink, place a few peppercorns and some chunks of different fruits at the bottom of the glass. Drizzle with about a teaspoon of the simple syrup, then muddle lightly to crack the peppercorns and release the fruit juices. Pour 2/3 of a cup of wine over the fruit, then tip the glass slightly and slowly pour 1/2 cup of porter into the glass. Top with a spoonful of the chilled foam and garnish with fresh fruit. Awesome, dude!

A Debt Ceiling Deal? We’ll drink to that.

We were relieved to wake up this morning to the news that a deal on the debt ceiling seems to have been agreed upon while some of us slept — but, with a vote on the way, we may all need a stiff drink to swallow what’s left of our pride.

Our Debt Ceiling Delight melds together the taste buds of the left and the right in a celebration of that elusive American quality: compromise. This drink is even better when served in a kitschy piece of Americana — ours pictures the Vulcan statue, a beloved Birmingham, Alabama symbol of American strength and virility.

Debt Ceiling Delight

3 or 4 fresh mint leaves

3 fresh lemon twists

1 large teaspoon lemon-infused simple syrup (whatever — use a packet of sugar from the House cafeteria — you’re gonna need this drink)

Good ole Kentucky bourbon (perhaps Mitch McConnell had a shot poured over his cereal this morning, to steel himself for the vote)

Chilled tea (we used an iced green tea, because those left-wing hippies love that stuff, but a nice strong Lipton suits the Tea Partiers)

Grand Marnier (you know how the Liberal Elite love anything French)

wedge of lemon and a sprig of fresh mint (borrow some from the Obamas’ kitchen garden — they like to spread the wealth)

Put the mint, lemon twists, and simple syrup or sugar in the bottom of a tall glass. Use a muddler or that plastic spoon from the back of the file cabinet to mush it together. Pour over a generous measure of bourbon, depending on how depressed you are over compromising your ideals. Top with several ice cubes and chilled tea, then float a shot of Grand Marnier over the top. Add lemon wedge and mint leaves. Toast to your success at averting a national crisis and then drink deeply before handing your first-born over to the devil.