The Super Bowl Tipple: Tailgater’s Toddy

Tailgater's Toddy

Hang onto your helmets, Boozers. Yep, it’s time for that most hallowed of all American days: Super Bowl Sunday. Even as we write, tortilla chips are being crisped for homemade queso, pots of Mom’s secret chili are bubbling, and charcuterie enthusiasts are eagerly stuffing sausage casings. Let the games begin.

We’re pretty sure that you can’t enjoy football without a beer — or two — and a nice cold one can be tasty when you’re tucked up by the telly with a plate of nachos. But what if you’re tailgating in Arizona with a portable barbecue brimming with Southwestern Wings? Time for a Tailgater’s Toddy, even if the temps are balmy by Boston and Seattle standards.

If you’ve ever trekked through the frosty Eastern European countryside and stopped off at a roadside pub, then you’ll have encountered what can only be described as mulled beer — basically a strong beer that has been simmered with spices and is served warm in a large mug. The flavor is smooth and dark and brimming over with bone-warming richness; with the explosion of craft breweries across the United States, it’s easy to find a lovely local amber or brown ale or perhaps even a porter to serve as the base for this brew. We also add just a tot of brandy, although a bit of bourbon would do just as nicely — it helps ease the pain, just in case your team doesn’t grab that trophy. Touchdown!

Tailgater’s Toddy

We like to use a beer that is somewhat malty but with a bite of hops to it — basically providing a balance of bitter and sweet that melds with the fruit and spices. Check out your local brewery and pick up a growler or two to bring home — brewers love to talk about flavor profiles and can suggest which of their beers will work best in this recipe.

4 cups beer

1 cinnamon stick

1/4 teaspoon ground cardamom

1/4 teaspoon ground allspice

1 slice of fresh ginger, about an inch in diameter

2 wedges of apple, such as Granny Smith

1 small orange, sliced in half

2 TB honey (an orange blossom honey is nice if you have it)

1/4 cup brandy or bourbon (we used Catoctin Creek’s Pearousia Brandy for an extra kick of fruit)

Orange wedges for garnish (optional)

Put all ingredients except brandy into a 4-quart saucepan and simmer over very low heat, stirring occasionally, for 30 to 45 minutes. Remove from heat and add brandy just before serving in mugs or heat-proof glasses with a wedge of orange. Serves 2 – 4; okay, maybe just 1.

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Published in: on January 31, 2015 at 10:00 am  Leave a Comment  
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The Winter Storm Tipple: Warm Drinks for Cold Weather

Hot Buttered Rum Toddy

Apparently a storm’s-a-comin’, Boozers, so while you’re frantically gathering bread, milk, and toilet paper, don’t forget to stock up at the liquor store. A snow storm is truly just an excuse to have a party with the neighbors, so prepare to help shovel each other out and then warm up with a toasty cocktail or two. Be careful out there.

An Epiphany

Daisy’s Cup

Earl’s Cup

Hot Buttered Rum Toddy

Lavender Lemonade with Hot Gin

Mexican Cocoa Martini with Drunken Fluff

Nutella Whiskey Dream

Parade Punsch

Potlikker Sangria

Sick Day

Sochi Dreams

Tailgater’s Toddy

Tex-Mex Cocoa

And, for those who are feeling a tad more adventurous:

Arctic Char

Blizzard Shot

Gin Mickey

incidental musings on moonshine

Robert Frost-ini

Sochi Dreams

The Autumn Tipple: Royal Pear

Royal Pear

Happy anniversary, dear Boozers. Actually, it’s not our anniversary, nor may it be yours, but we are celebrating the 5th anniversary of one of our favorite local distillers, Catoctin Creek Distilling Company, makers of distinctly delicious rye whisky, gin, and brandy. Founded by a charming pair, Becky and Scott Harris — she distills gorgeous liquor, he charms the public — they are the perfect example of what can happen when you throw caution to the wind and take the plunge to follow a dream. It’s an example we are pleased to follow, even on our darkest days.

In 2011, just as we began creating these little Tipples for your pleasure, Scott was kind enough to provide us with a bottle of Pearousia, their pear brandy, distilled from a pear wine made at Fabbioli Cellars, a Virginia vineyard. A brandy with just that fleeting sweet hint of pear, like a memory on the edge of your mind as you drift off to sleep at night, we’ve used it in several recipes over the years, but today we are saluting Becky and Scott with the Royal Pear — an uncomplicated cocktail that they can toast to each other with after a long day of delighting others. Cheers!

Royal Pear

Quite simply, we’ve paired beer and brandy with a soupçon of spicy sweetness. For the beer, we like to go out to the local breweries, see what’s fresh, and grab a growler. Look for something that is autumnal, if you can, but not a pumpkin ale — you’re looking for something that has undertones of spice without tasting like a cookie, yet is still light enough not to drown out the brandy. For our version, we looked to Mad Fox Brewing Company — keeping to today’s Virginia theme — and their Kölsch, which has a piney quality that complements the pear brandy quite well.

3 ounces autumnal ale

2 ounces pear brandy

1 tablespoon Wicked Ginger Syrup

Combine all ingredients into a cocktail shaker and stir well. Pour into a chilled coupe, garnish with a slice of fresh or dried pear (optional), and enjoy.

That’s it. Boom.

The Autumn Tipple: Occupy Whiskey

Occupy Whiskey

Remember rebellion, Boozers? We’ve been reminiscing about the Occupy Wall Street movement that happened just about this time three years ago, 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, as the league championship playoffs take off this weekend. Luckily, we once 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.

Occupy Whiskey

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 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.

The Autumn Tipple: The Wild Card

The Wild Card

We’re heading into the last few days of September, loyal Boozers, and that means that the Hunt for Late October is on. In other words, a handful of baseball teams are vying to make it into the playoffs, with Kansas City and Oakland fans, particularly, right on the edge of their seats.

Hence, today’s Tipple, celebrating everything that is good about autumn: The Wild Card. Because we may need a stiff drink to get through the last few games, we’ve opted to riff on the Whiskey Sour, with a classic fall twist. On the side, we’re adding a shot of beer (we’re going seasonal with Dogfish Head’s Punkin Ale) for every home run by our favorite team. But don’t worry — if you happen to be a Diamondbacks fan, you probably won’t even catch a buzz.

The Wild Card

This cocktail has a few fresh elements, but they are worth a small amount of effort in support of America’s pasttime. The Crackerjack Syrup makes the most of the last of the season’s fresh corn and adds another layer of creamy sweetness that perfectly compliments the spicy rye.

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

1 tsp. Crackerjack Syrup

2 ounces Apple-Ginger Juice

Chilled club soda

Dash of bitters (we use our own house-made Indian Summer Bitters, but there are many excellent bitters on the market, including Bittermens and even the classic Angostura)

Put three or four ice cubes in a cocktail shaker and add the rye whiskey, Apple-Ginger Juice, and Crackerjack Syrup. Shake vigorously and pour into a glass (with or without ice, it’s up to you). Top with a splash of club soda and a dash of bitters. Enjoy.

The Garden Tipple: Sneaky Snally

Sneaky Snally

The beast is unleashed, Boozers. Here in the DC area, we’re preparing for a visit from the Snallygaster, a mythical creature that apparently once terrorized the region and now stops by once a year for a whole lotta beer. Seems reasonable.

The Snallygaster festival does have a whole lotta beer, but the one we’re most interested in this year is named for the festival itself and features a tasty little morsel that we’ve been growing in our cocktail garden this year: ground — or husk — cherries. Similar in appearance to yellow cherry tomatoes, these beauties grow in a paper husk like a tomatillo, and have a sweet pineapple-like flavor. To honor this year’s Snallygaster, we’ve gathered some of the ground cherries from our own garden and created a beer syrup for an end-of-summer cocktail that says “Bring it on,  you beast — bring it on.”

Sneaky Snally

We know, we’ve already frightened you off because you have no idea where you’ll find a ground cherry, and, admittedly, they are a bit of a specialty item. Be not disheartened, however; as we said, they taste very much like pineapple — which we also grew in the cocktail garden this year, even though we are hundreds of miles from the tropics — so we advise substituting a 1/2 cup of chopped pineapple when you make the syrup.

1 ounce Ground Cherry Beer Syrup with fruit

1.5 ounces chilled gin (we prefer Catoctin Creek Organic Watershed Gin)

4 ounces chilled beer (we chose a summery, hoppy ale by DC Brau)

Several sprigs of fresh pineapple sage (regular sage or lemon balm also work nicely)

Put Ground Cherry Beer Syrup in the bottom of a tall chilled glass, being sure to include some fruit. Pour gin into the glass and stir well. Top with chilled beer and garnish with pineapple sage. Serve immediately.

 

 

 

 

The Friday Tipple: Back to School Shandy

Back to School Shandy

Our nest has emptied, Boozers. As the fledgling stood uncertainly on the edge, we gave a mighty shove right between the shoulder blades, calling behind the offspring’s flapping wings: “For God’s sake, if you must drink beer, at least make it good beer!”. Because there’s really nothing sadder than social media pictures of overeager freshmen clutching cans of Coors Light.

And so now it’s cocktails à deux, as these wayward parental units sit back and contemplate life without PTA meetings, smelly sports equipment, and teen angst. Taking it slowly as we ease into the unknown, we’re starting off with a classic shandy, with a bit of a twist: beer cubes. As our loyal Boozers know, we have a long love affair with cubes of all sorts, as they help change the character of a drink while they melt and meld. Cubes also have the added benefit of looking somewhat innocent at the start, slowly becoming more devious as time goes on — not unlike the fledgling now flapping off into the sunset.

Back to School Shandy

A sparkling lemonade creates the base for this little Tipple, which you can make yourself by making a strong lemonade and then topping it off with seltzer water. We actually used a tasty bottled variety called Spindrift, which was lightly sweet, somewhat tart, and filled with a bubbly effervescence — rather like the offspring.

5 ounces chilled sparkling lemonade
1 ounce limoncello (we like our local Don Ciccio & Figli)
3 – 4 beer cubes (recipe below)

Put all ingredients into a tall glass (or a classic red Solo cup, if you want to relive your college days), stir briskly, garnish with a slice of lemon, and enjoy.

Beer Cubes:

12-ounce can or bottle of beer (for God’s sake, make it good — we used Shift Lager this time)
2 tablespoons sugar
1/2 teaspoon orange zest
1/2 teaspoon lime zest
1/4 cup citrus juice (we used both orange and lime)

Put all ingredients into a bowl, whisk together, and pour into an ice cube tray. Freeze until solid, about 4 or 5 hours.

 

The Garden Tipple: Midsummer Night’s Beer Punch

Midsummer Night's Beer Punch

We have had a most rare vision, dear Boozers. Sunlight slanting low and golden across quiet orderly rows of tomatoes, beans, and peppers, suddenly distorted by the higgledy-piggledy madness of raspberry canes, climbing every which way in tangled curls of green and crimson. Warmed by the late-day sunshine, the scent is intoxicating and you find your fingers and lips stained with their sweetness. Such is a midsummer night, when inhibitions are thrown out into the soft breeze and a magical stillness settles into a contented soul.

Midsummer is an important time in many cultures, as the longest day of the year arrives with great fanfare, only to be immediately followed by gradually shortening days that herald the inevitable coming of winter. Fueled by a sense of urgency, we feel the need to gather our friends and dance with abandon in the open air, surrounded by barbecues and beer cans as we chase our dreams through the shadows. We like to celebrate such folly with our Midsummer Night’s Beer Punch, a heady blend of raspberry-infused gin, limoncello-spiked lemonade, and crisp summer ale. Consider yourself forewarned: though she be but little, she is fierce.

Midsummer Night’s Beer Punch

Here in the U.S., we tend to come just a bit late to the party by celebrating midsummer on the Fourth of July, and this punch is just right for a crowd. The trick is to try to keep everything well-chilled until just before serving — go rustic by mixing the lemonade and gin together in a large mason jar, then add a couple of cold beers to the jar as your guests begin to arrive. To keep it extra cold, try throwing in a few beer cubes.

2 cups chilled lemonade with 3/4 cup limoncello added (we like our local Don Ciccio & Figli limoncello)

1 cup chilled gin infused with raspberries and lemongrass (recipe here)

3 chilled beers (we used a summery ale by our local DC Brau)

Several slices of fresh orange and lemon

Using a punch bowl or a large mason jar, add all ingredients and stir together well. Serve immediately and replenish as necessary. Garnish with fresh lemongrass stalks if you have it.

 

The Friday Tipple: Fresh Strawberry Ale

Fresh Strawberry Ale

Summer breezes are blowing, Boozers. With Memorial Day just around the corner and farmers markets bursting at the seams with spring fruit, we’re flushed with that heady anticipation of early summer delights, before the humidity settles in to dampen our enthusiasm. “Grab it while it lasts” is our mantra.

For the next few months, we’ll be offering up a series of cocktail recipes we like to call Good Booze in the Garden, and today we’re giving you a bit of a preview. Strawberries are growing in our cocktail garden right now, sweet little morsels of sunshine beckoning to us with their insouciant freshness. Recently, we noticed an advertisement for a commercial brand of strawberry ale and thought how nice it would be if our own favorite local brews had a bit of a strawberry twist. It was only a tiny little leap for us to realize that we had everything we needed for our own Fresh Strawberry Ale — literally in our own backyard.

It’s embarrassingly simple, but let that be our little secret. Enjoy.

Fresh Strawberry Ale

You don’t have to grow your own strawberries to make this treat — pick them up at the farmers market, steal them from your neighbor’s garden, visit a pick-your-own farm, or just get them at the grocery store. However, we strongly advise that you procure locally-grown strawberries simply because they will have the sweetest and freshest flavor now that they are in season.

1/3 cup roughly chopped fresh strawberries

1 chilled 12-ounce beer of your choice (support your local brewer — we used DC Brau’s The Public, a citrusy pale ale which complements the strawberries nicely)

Yes, that’s it.

Place strawberries in the bottom of a cocktail shaker and muddle with a wooden spoon until the juice begins to run out — they shouldn’t be pulverized, but slightly mashed. Pour in the beer and stir gently. Let sit for a few minutes, then strain into a glass.

The Friday Tipple: Goin’ to a Go-Go

Goin' to a Go-Go

We’re bustin’ loose, Boozers. Here in our neck of the woods, we take our go-go music pretty seriously and today marks the passing of Chuck Brown, the Godfather of Go-Go, just two years ago. So we’re feeling the need to get a little funky.

Washington, DC, that geographical amalgamation of all peoples, does not have much that it can truly call its own. In fact, its indigenous culture extends to just three things: go-go, half-smokes, and political gridlock. After that, it’s pretty much Anytown, USA, albeit with a lot of cool monuments and free museums.

Goin’ to a Go-Go is funk in a glass — we happen to adore a beer simple syrup, particularly when made with some local brews from Chocolate City and DC Brau. We created a malty little treat from porter with a spicy undertone, which pairs well with whiskey, bourbon, and, in this case, brandy, but a lighter ale syrup is perfection with tequila.

Here’s a toast to you, Chuck Brown. Get, get, get, get on down.

Goin’ to a Go-Go

We used a local peach brandy from Catoctin Creek in this funky little nod to a Pisco Sour, and added some tart pickled cherries, which can be whipped up quickly and stored in the refrigerator for a few weeks.

2 pickled cherries

2 ounces brandy (a young or unaged brandy works best)

1/2 fresh orange

1/2 fresh lime

1 teaspoon Spicy Beer Syrup (recipe below)

dash bitters (a citrus-based variety like Scrappy’s Lime Bitters is good here)

Another cherry for garnish (optional)

Put two cherries in the bottom of a rocks glass and crush lightly with a spoon or muddling stick. Put a few ice cubes in a cocktail shaker and add brandy and beer syrup, then squeeze the orange and lime into the shaker. Cover and shake vigorously then pour it all into the glass, including the ice cubes. Add a dash of bitters and another pickled cherry for garnish and drink up.

Spicy Beer Syrup:

1 12-ounce beer

1 cup sugar

a few dashes of hot sauce (we used our local Uncle Brutha’s)

Pour the beer into a 2-quart saucepan and simmer over low heat until reduced by half; do not boil. Add sugar and hot sauce and stir to dissolve, continuing to simmer over low heat for another 5 or 10 minutes or until thickened. Allow to cool completely. Can be stored in the refrigerator for 2 weeks.