Remember rebellion, Boozers? This week brought the one-year anniversary of the Occupy Wall Street movement and we found ourselves yearning for days gone by, when Occupiers took over the parks of America and Tea Partiers stormed the Capitol. In a society marred by apathy, there is something refreshing about the lunatic fringe, no matter what side they are on. Moderation in everything, including moderation, that’s our motto.
And that deserves a drink. What we wanted was something quintessentially American — which, in our opinion, must include baseball, apple pie, and whiskey. America, some would say, was built on whiskey, and so it naturally becomes the basis for any truly patriotic cocktail. As whiskey often has what are called “grassy undertones”, we thought, obviously, of baseball, now heading into the last few exciting days of pushing for pennants. Luckily, we recently read about an alfalfa-based cocktail that was purported to have a certain “vegetal” quality. Alfalfa in whiskey? That’s what we call American ingenuity at its finest.
You’ll know by now, dear Boozers, that we adore flavor profiles that provide interesting contrasts, so that each sip is uniquely different, leading the taste buds through a subtle progression of flavors. This a true sipping drink, perfect for after dinner on the front porch on a cool autumn evening: the alfalfa-infused whiskey provides a certain quality of a freshly-mowed outfield, leading to a tart apple finish laced with beer.
1 large tablespoon fresh apple-beer simple syrup (so delicious — maybe two tablespoons; recipe below)
2 generous ounces whiskey (we use our local Catoctin Creek Roundstone Rye for this, but use your local favorite, as always)
1/2 cup packed fresh alfalfa sprouts
To make the apple-beer syrup: Put 1/2 cup of sugar, one cup of beer (choose a seasonal fall variety — we used Port City Brewing Company’s Oktoberfest), and 1/2 cup of freshly grated Granny Smith apple in a small saucepan and combine well. Simmer over low heat for 30 minutes or until the syrup has thickened. Strain well and set aside to cool. Will keep refrigerated for two weeks.
To infuse the whiskey: Put four ounces of whiskey and the sprouts in a cocktail shaker. Muddle the sprouts lightly and set aside for at least 30 minutes and up to two hours. Strain completely before using.
To assemble the drink: Put 1 – 2 tablespoons of the apple-beer syrup in the bottom of a rocks glass. Pour the infused whiskey into a cocktail shaker with ice and shake vigorously. Strain over the apple-beer syrup and garnish with a slice of apple.