The Friday Tipple: Shutdown Shandy

Shutdown Shandy

We’re shaking our heads, Boozers. In days of yore, political opponents secreted themselves away in wood-paneled cloakrooms with a bottle of bourbon, a box of cigars, and a fistful of favors, trading  barbs until a deal was done. This modern game of I’ll-hold-my-breath-until-my-face-turns-blue does not sit well with us, as the trash begins to pile up and valuable medical research is abandoned and firefighters are forced to cool their heels at home. We think it’s time for Congress to suck it up and suck one down.

And so we present the Shutdown Shandy for consideration. Because hot air is still hovering over the nation’s capital, in more ways than one, we’ve opted for a cold one, combining it with a hefty shot of whiskey for good measure. However, it’s the Melting Pot Simple Syrup that brings it all together, a melding of everything that makes America great – sweet, spicy, sour, salty – coming together for the common good. Mix one up, Congress, and get it together.

Shutdown Shandy

We love a good garnish, so for this Tipple we went for some oven-dried orange slices. Simply slice an orange into round disks, dust them with confectioner’s sugar, and place them on a baking sheet in a 200-degree oven for about two hours. Once they’re dried out with a brilliant orange hue, you can store them for a week or two in an airtight container.

12 ounces chilled lager or ale (we used DC Brau’s The Corruption)
1.5 ounces whiskey (support your local economy – we used Catoctin Creek Roundstone Rye)
1 large spoonful of Melting Pot Simple Syrup (recipe below)
Oven-dried orange wheel for garnish (optional, but you should do it)

Put first three ingredients in a cocktail shaker, stir briskly, strain into two rocks glasses (because this is not meant to drink alone), and spoon a dollop of the foam left in the shaker on top of each drink. Garnish and toast to your continued friendship and cooperation.

Melting Pot Simple Syrup

1/2 cup sugar
1/2 cup water
1/2 fresh lemon
1 tablespoon freshly chopped ginger
1/2 cup fresh clean basil leaves (we used Thai Basil for an extra spicy note)
Big pinch of Kosher salt

Combine sugar and water in a small saucepan. Squeeze lemon into the pan, then drop in the lemon and add the ginger, basil, and salt. Stir to combine and bring to a rolling simmer. Reduce heat to very low and simmer until thickened, about 30 minutes. Can be strained and stored in the refrigerator for up to two weeks.

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The Friday Tipple: Sequestration Sour

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Tighten your belts, Boozers. The much-anticipated Sequester seems to be on its way, unless some eleventh hour deal is inked in the cozy confines of a Capitol Hill cloakroom. Our expectations are low, however, so we’ve decided that it’s time to cull 10% of the liquor cabinet. And, because such a sequester calls for neither rhyme nor reason, we’ve decided to throw any old thing into a cocktail shaker and make what we like to call a Sequestration Sour.

A basic Sour cocktail calls for liquor, simple syrup, citrus juice, and an egg white. To give it South American flair, add a few drops of bitters. Shake it with ice, strain it into a glass, and drink up. Sounds simple, right? Ah, if only those Congressional sourpusses sucked down some Sours and embraced bipartisan camaraderie, we might not be wondering if the air traffic controllers will be at work tonight. We think we’ll stay home in the meantime.

Sequestration Sour

Some people may be afraid of putting a raw egg white in a cocktail, conjuring images of Rocky in training. However, there’s little evidence to suggest that it’s not perfectly safe to drink a small amount, especially if you have reasonably fresh eggs that haven’t been sitting in your refrigerator for three months. You can make a sour without the egg white, but it simply won’t have the same creamy mouthfeel and that luscious foam that makes a simple cocktail seem decadent, even in the midst of a budgetary meltdown.

2 ounces of whatever alcohol needs to get the axe (we used Catoctin Creek Mosby’s Spirit, but, honestly, use whatever you like — vodka, tequila, whiskey, Pisco, grappa, and Amaretto are all good candidates)

1 ounce simple syrup or agave nectar (even honey would work nicely for a bourbon-based sour)

1 ounce fresh citrus juice (we used a combination of lime and grapefruit juice, as that’s what we had on hand)

1 teaspoon egg white (basically, about half of an egg white — so we suggest doubling the above ingredients and using the whole egg white, allowing you to make a drink for a friend now rendered obsolete by the Sequester. Misery loves company.)

a few dashes of bitters

Place all ingredients except bitters in a cocktail shaker and shake vigorously. Add a few ice cubes, shake again until well-chilled, and strain into a rocks glass. Add a few drops of bitters and serve immediately.

State of the Union Tipple: Make mine a double

Brace yourselves, Boozers. The State of the Union is coming tonight and it won’t be pretty. In our neck of the woods, we’re bracing for the road closures and surveillance helicopters that accompany the President’s annual trip up the Hill, and Congressional staffers on both sides of the aisle are restocking the filing cabinets with clandestine bottles of booze. Senatorial flasks are being vigorously polished even as we speak. The game is on.

In times like these, we cannot legislate the Tipple. In an era of free enterprise with every loophole somehow both glorified and vilified in the same breath, who are we to tell you to what to drink? Pick your poison, and, in the tradition of Andy Cohen on Watch What Happens Live, take a little guzzlet every time the Republicans applaud a tax cut for the wealthy and the Democrats cheer for a government-funded hand-out — it all amounts to virtually the same thing, so you ought to be good and drunk before the President even has time to say “God bless America.”

Our only suggestion: drink local. Support the local businesses that support your local economy. We’ll be stocking up on booze from DC Brau, Chocolate City,  Catoctin Creek, Copper Fox, Port City Brewing Company, and any number of area wineries like Corcoran Vineyards and Fabbioli Cellars — all perfectly calculated to help ease the pain of yet another budgetary battle. Drink up, Boozers — you’ll need it.