The Friday Tipple: Stormchaser

Frankenstorm is bearing down upon us, Boozers. The aisles of the grocery stores are being stripped bare while the lines at the liquor stores are stretching around the block. Because there’s no way to survive a behemoth of a hurricane-meets-nor’easter without Pop-Tarts and whiskey.

We say, if you can’t beat ’em, join ’em. Batten down the hatches and hunker down while the wind howls down the chimney to the drip-drip-drip of rain falling into strategically-placed buckets. Fire up the flashlights and play Scrabble with the kiddies. And warm your bones with a Stormchaser, the perfect toddy for those of us who prefer to experience the weather from inside a snug home.

And if the predictions of Frankenstorm are grossly exaggerated, what of it? You’ve stocked up and settled in — just rake the leaves next weekend.


“Waste not, want not” is our motto, and if you tried our Occupy Whiskey cocktail a few weeks ago, then you may still have some apple-beer syrup in the fridge. Today’s tipple uses that luscious syrup in a warming tea, which is then chased by a shot of whiskey. Simplicity can be delicious.

6 ounces hot tea of your choice (we used a fruity Darjeeling)

2 teaspoons apple-beer syrup (recipe below)

2 ounces whiskey (we like the spicy taste of Catoctin Creek’s Roundstone Rye)

1 fresh twist of grapefruit

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.

Pour the tea into a heat-safe mug or glass and stir in the apple-beer syrup. Pour the whiskey into a shot glass and let the grapefruit twist soak in it while you enjoy your tea. Then sip (or shoot, if you must) the whiskey while the storm passes by.