The Friday Tipple: Tall, Dark, and Handsome

Faith and begorrah, Boozers — St. Patrick’s Day is looming large. Ireland has brought us some lovely things: Guinness, Bono, Enya, Jonathan Rhys-Meyers, Guinness, Baileys… did we mention Guinness? The good people of Ireland will tell you that St. Patrick’s Day is not a day to spend in drinking and carousing, but rather in attending religious services and communing with family. We’re not buying it.

Normally, we’d sink ourselves into a pint or two of creamy Beamish, perhaps accompanied by a dram of whiskey, but the groundhog seems to have made a mighty mistake this year on his weather predictions. Spring sprang some weeks back and we have moved onto summer at a pretty fast clip. Which made us long for a classic Dark & Stormy, that harbinger of warm weather fun.

Today’s Tipple is the best of all worlds, we think — a bit of a Shandy crossed with a Stormy, perfect for an unseasonably warm St. Patrick’s Day. Go ahead, get your green on. Beannachtam na Femle Padraig!

Tall, Dark, and Handsome

We tend to think of the Irish as being magically beautiful with lilting accents that will charm the socks off us. Of course, that could just be the alcohol talking, but why quibble? You could substitute a shot of Irish whiskey for the black rum, but we think it adds a splash of warm sunshine to the richness of the stout.

3 ounces chilled ginger beer (we prefer a Bermuda-style like Barritts)

3 ounces chilled stout (we do love the aforementioned Irish brands, but also enjoy local varieties, such as Dogfish Head Chicory Stout)

1 ounce Gosling’s Black Seal Rum (150 proof)

Pour the ginger beer into a tall glass. Layer the stout over the top to maintain a little golden glow at the bottom of the glass. Pour rum over the top. Take a cab when you go out to hit the pubs.

 

The Friday Tipple: Washingtoni

A long weekend beckons, Boozers. Ah, it’s true, not everyone gets Monday off in celebration of President’s Day, so we suggest that you pack 72 hours of sale-shopping into 48. Our first president, George Washington, certainly seemed to be a proponent of more is, well, more, so you might follow that example. We thought of this recently when watching “The Crossing”, the tale of Washington’s army crossing the Delaware to rout hungover Hessians out of their beds on a frosty December morning in 1776.

Apparently, Washington, like most of his contemporaries, loved his tipple, and didn’t feel the need to wait until Friday to imbibe. He owned a whiskey distillery at Mount Vernon and was known to have a particular fondness for Madeira, a fortified wine from Portugal. Frankly, we always considered Madeira to be an old woman’s drink until Jeff Daniels, in the role of Washington, declares in wonder when surprised with a goblet of this divine liquid, “God be praised. It’s been a year since I tasted such a Madeira.” If that doesn’t make you want to give Madeira a second chance, we don’t know what does.

Sweet with a dry finish, Madeira has a complexity of flavors that makes it a great base for a cocktail. The Washingtoni matches it with a spicy rye whiskey from the Copper Fox Distillery that uses a malted barley flavored with cherry wood smoke (you knew we had to have at least one reference to the whole chopping-down-a-cherry-tree story). Whatever you think of our nation’s flawed leaders, this tipple will put it all in perspective for a few shining moments. God be praised.

Washingtoni

We recently made our own Cherry Bounce, from Martha Washington’s own recipe, and added a soupçon of it to this for a subtle cinnamon undertone; however, a bittersweet Kirsch or cherry brandy will still add just the right note.

2 ounces Madeira

1.5 ounces rye whiskey (Rye whiskey is popping up everywhere these days, so check your local distilleries. We used Wasmund’s Rye for this, but also like it with Catoctin Creek’s Roundstone Rye)

1/2 ounce Kirsch or cherry brandy

lemon twist

Pour Madeira, rye whiskey, and Kirsch into a cocktail shaker with ice. Shake vigorously and strain into a chilled martini glass. Garnish with a twist of lemon.

 

 

 

The Friday Tipple: An Epiphany

Christmas is over, Boozers. Yes, the twelve drummers played their last tune yesterday and those dried-out old trees have been booted to the curb by the purists who waited until Twelfth Night to strip them bare. It’s time for an Epiphany.

Many people think they’ve had an epiphany in the new year, but we think it’s really just a resolution in disguise. However, resolutions tend to get broken while epiphanies can actually stir action. Some epiphanies are sudden revelations, and others steal upon us softly, as if we are waking from a dream. This week’s Tipple is the latter kind — based on a traditional wassail popularized in the Middle Ages known as Lamb’s Wool — and garnished with a lemon “crown”, a nod to the gold paper crowns found on Epiphany cakes in France.

This warm little drink is spicy and not too sweet, with a citrus undertone, and we’re pretty sure that if you drink enough of it, in the company of good friends, you’ll have an epiphany. Cheers!

An Epiphany

For this winter warmer, we trotted out Leopold Bros. truly gorgeous New York Apple Whiskey, added in some Meyer lemons, left over from last week’s Tipple, and dusted off a bottle of Stone’s Ginger Wine, a fortified wine made with ginger and raisins popular in the UK. It’s not hard to find and is actually a nice addition to your cocktail cabinet to splash into a variety of tasty libations.

1.5 cups apple cider

1 cup hard apple cider (we like Crispin’s)

1/2 cup Stone’s Original Green Ginger Wine

1/2 cup Leopold Bros. Apple Whiskey (although another good whiskey will still do the trick)

1/2 lemon (a Meyer lemon is nice if you have it)

1/4 teaspoon each: ground cardamom, nutmeg, and allspice

In a two-quart saucepan, add the apple cider, Stone’s Ginger Wine, and the spices, then squeeze in the lemon and drop the lemon into the pot, stirring together until combined. Simmer over very low heat for 45 minutes. Then add the hard apple cider and simmer gently for about 10 minutes. Just before serving, stir in the whiskey. Pour into heat-safe glasses, garnish with a slice of lemon, and wait for your epiphany. Serves 4.

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