The Friday Tipple: Daisy’s Cup

Daisy's Cup

We’re heading downstairs, Boozers. Frankly, it’s a bit more fun hanging out in the servant’s hall at the end of a long day, especially with a glass of beer in hand. Last week’s Tipple, the Earl’s Cup, brought out the aristocrat in faithful fans of Downton Abbey, but many of our loyal Boozers were also intrigued by the downstairs version created in honor of our favorite kitchen-maid-turned-assistant-cook: Daisy’s Cup.

Daisy’s expectations in life are minimal, although, emboldened by her father-in-law’s encouragement to aim higher, she may start giving up beer for champagne. Still, a little warm beer on a chill winter night is sometimes much preferred over a cold glass of bubbly. Drink up, Daisy.

Daisy’s Cup

A local ale laced with spices makes a nice base for this cup, but watch out for devious valets lurking in the shadows, who may sneak in a tot or two of whiskey for an unexpected twist.

4 ounces ale (DC Brau’s Citizen or 21st Amendment’s Fireside Chat are nice here)

1 tablespoon Earl Grey Simple Syrup (recipe below)

1 lemon wedge

1 ounce whiskey (optional, but you’d be silly not to add it in — we like Catoctin Creek’s Roundstone Rye)

Pour ale in a small saucepan, squeeze lemon wedge over it, and drop in the wedge. Warm gently over very low heat. Pour into a heat-safe cup and stir in Earl Grey Simple Syrup and whiskey.

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.

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