The Autumn Tipple: Old Henry’s Constitutional

Old Henry's Constitutional

We’re feeling old, Boozers. It seems as if the world is shifting ever more toward the delights of youth and we find ourselves shaking our fists at the young’uns traipsing across the lawn in their neon-laced stacked booties, finding ourselves a sad parody of Grumpy Old Men. Yet then we were reminded of our celebrated ancestor, Old Henry Francisco, and knew that it was time for us to stop feeling sorry for ourselves. Old Henry is reputed to have lived to the ripe old age of 134, finally succumbing to a fever in 1820, having played the drum at Queen Anne’s coronation in 1702 as a young man before coming to America, where he later fought in both the French & Indian and Revolutionary Wars — the latter while in his 90s.

Appropriately chastised, we’ve now decided to follow in Old Henry’s footsteps and capture the secret to his longevity. After spending a lovely fall day in the orchards at Ridgefield Farm, we felt rejuvenated and knew just what to do. Back when he was Young Henry, our ancestor was known to enjoy his tipple, and as he aged, lived largely on baked apples and black tea. So we’ve created Old Henry’s Constitutional, a healthful mixture of brandy, mead, apples, and tea, specifically designed to get us into the 22nd century. Live long and prosper.

Old Henry’s Constitutional

You may think of mead, which is, at its most basic, a fermented honey water, as something only to be consumed at Ye Olde Renaissance Faire, but this libation can bring cocktails to new levels with its subtle yeastiness. You can use either a flat or carbonated mead, depending on your preference. Mead is not always as sweet as one might think and can be made with a variety of fruits and spices — many mead producers are popping up across the country, so find out what’s available in your area and invest in a bottle. No mead to be found? Try this with a hard cider instead.

2 ounces mead (we used Charm City Meadworks Original Dry)
2 ounces honey-sweetened black tea, at room temperature
1 ounce brandy (we used Catoctin Creek 1757 Virginia Brandy — Old Henry would have been just 71 back then)
Several chunks of roasted apple (directions below)

First, roast the apple: Preheat the oven to 400 degrees. Core an apple (choose sweet or tart, depending on the flavor you want) and cut the apple into hefty 1-inch chunks. Place chunks on a baking sheet and bake for about 15 minutes; the chunks should still be firm at this point, so reserve a few pieces for garnish, then take the remainder and wrap them loosely in some aluminum foil, returning to the oven for 10 more minutes. At this point, they should be fairly soft, so remove from the oven and allow to cool completely.

To assemble the drink: Put the completely softened apple pieces into the bottom of a cocktail shaker with the brandy and muddle thoroughly. Add mead and black tea and shake well. Strain into a glass, being sure to press all the juices out of the muddled apple. Garnish with reserved pieces of baked apple. May be served at room temperature or chilled, with or without ice.

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The Friday Tipple: This Little Figgy

This Little Figgy

We’re feeling figgy, Boozers. The neighbors just dropped off a giant bag of fresh figs, because their tree is overflowing and it is, after all, fig season. You may have seen these funny little wonders in the farmer’s market and wondered what to do with them. Fig bars? Figgy pudding? Toasted under the broiler with gorgonzola? The list is endless, really.

We, of course, lean toward the cocktail. Figs lend themselves to cocktails quite well, actually — when added into alcohol, their texture provides a certain silky mouthfeel which makes any drink seem quite sexy. They also have a luscious sweetness which combines well with many other flavors. For our concoction, which we fondly call This Little Figgy, we like the addition of Finocchietto, a fennel liqueur made by one of our favorite local distillers, Don Ciccio & Figgli, but you could substitute another anise-based liqueur such as absinthe or even dust off that bottle of Galliano that you are never quite sure how to use. Get your fig on.

This Little Figgy

On a recent trip to the great state of New York, we were intrigued to discover Core Vodka, which is distilled from apples. The flavor is clean and crisp — this is not an apple-flavored vodka, but simply the essence of apples distilled into vodka. Paired with the fresh fall flavors of fennel and fig, This Little Figgy is like a bright September day poured into a glass.

2 fresh figs

3 ounces vodka

1 ounce Finocchietto or other anise liqueur

2 dashes orange or grapefruit bitters (The Bitter Truth has good varieties of each)

Cut the figs in half and use a spoon to remove the flesh from three of the halves, setting the final half aside for garnish. Put the fig flesh into a cocktail shaker and add the vodka, mashing together. Set aside for a few minutes, then add the Finocchietto, bitters, and a couple of ice cubes. Shake vigorously. Remove the larger pieces of fig (this makes it easier to strain) and strain into a cosmopolitan glass. Garnish with the remaining half of fig.