The Friday Tipple: Robert Frost-ini

We’re waxing poetic, Boozers. As we cozy up into the holiday season and the darkest days of winter, we yearn for snowy woods and horse-drawn sleighs, even as we profess a preference for global warming. There is something about the chill stillness of a December night that unites us all to transcend the boundaries of religion, geography, and culture.

And so we bring you the Robert Frost-ini. His poem “Stopping by Woods on a Snowy Evening” inspired us to create this December night in a glass, by combining our quick rosemary-infused vodka with a splash of Catoctin Creek’s Pearousia pear brandy. At the bottom of the glass, like a bright red cardinal perched on the snowy branch of a birch tree, is a soupçon of cranberry simple syrup, beckoning to you with its lip-puckering tartness.

Though your friends and family may be flung far and wide, you can all share in the welcoming darkness of December, as the days slowly begin to lengthen again into the promise of spring. Enjoy the moment.

The woods are lovely, dark and deep/But I have promises to keep/And miles to go before I sleep/And miles to go before I sleep. 

The Robert Frost-ini

2 ounces rosemary-infused vodka (recipe here)

1/2 ounce Pearousia or pear brandy

a few drops of Italian sweet vermouth

scant teaspoon cranberry simple syrup (recipe below)

reserved cranberries

Put vodka, Pearousia and vermouth in a cocktail shaker filled with ice. Shake vigorously. Pour cranberry simple syrup and a single cranberry into the bottom of a chilled martini glass. Strain the contents of the cocktail shaker into the glass and enjoy.

To make cranberry simple syrup:

1 cup sugar

1 cup water

1/2 cup frozen cranberries

1/2 teaspoon orange zest

1 teaspoon gum arabic mixed with 1 teaspoon water (optional)

Combine first four ingredients in a small saucepan and bring to a simmer over medium-low heat. Allow to simmer for 30 minutes, stirring occasionally, until it thickens into a syrup*. Reserve cranberries and strain the syrup, then allow to cool.

* Optional: at this point, you can take the pan off the heat and mix in gum arabic paste, which will make the syrup thicker. Not necessary, but it has a nice texture.


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The Friday Tipple: Tex-Mex Cocoa

Brrr, Boozers. The end of November may have been unseasonably warm for many of us, but December is quickly making up for lost time. As we bundle up in our Snuggies, our thoughts naturally turn to… tequila.

Yes, dust off those bottles of agave goodness — tequila need not be only a summer refresher, and don’t forget about the triple sec. The natural bite of tequila means that it is perfectly complemented by cinnamon and cocoa, and the triple sec provides a lightly sweet citrus note — combining together for a rich and spicy winter warmer.

Because we do like a little kick to our cocoa sometimes, we chose to add a few drops of hot sauce to the mix — our local favorite is Uncle Brutha’s. It gives that extra little sizzle as you curl up next to a crackling fire. We’re also pretty sure that Tex Mex Cocoa would be the drink of choice for a midnight visitor on Christmas Eve — Santa gets a little tired of milk and cookies.

Tex Mex Cocoa

We make this with almond milk, which adds a nice nutty undertone to the cocoa. Use a good quality ground cocoa — it will add richness to the flavor.

1 heaping teaspoon ground cocoa

1 heaping teaspoon sugar

1/4 teaspoon ground cinnamon

A few drops of hot sauce

1.5 ounces silver tequila

3 ounces hot (but not boiling) almond milk (unsweetened)

triple sec

Mix cocoa, sugar, and cinnamon in the bottom of a mug. Add tequila and hot sauce and stir together into a slurry, then mix in the hot almond milk until well-incorporated. Float a little triple sec across the top. Now that’s what we call holiday cheer!