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 Snow Day Tipple: Winter Warmers

Potlikker Sangria

It’s still winter, Boozers. While we know that you may be longing for springtime and flip-flops, many of us are still tromping around in snowboots and hunkering down with a bottle of whiskey. And so, with that in mind, we’ve collected for you today a list of warm winter cocktails. Because liquor stores never close.

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

Published in: on February 13, 2014 at 12:50 pm  Leave a Comment  
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The Friday Tipple: Tex Mex Cocoa

Tex Mex Cocoa

Brrr, Boozers. The end of November may have been unseasonably warm for some 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!

The Friday Tipple: Sick Day

Sick Day

We’re a bit under the weather, Boozers. You may be as well, it being that time of year when we find ourselves trapped indoors together, the air visibly ping-ponging with rogue germs. If it’s too late to strap on a face mask, then there’s not much to do but wrap your sorry self up in that old flannel bathrobe and call in sick.

The problem, of course, is when there’s that meeting you just can’t miss, or the deadline that can’t be pushed back one more time. Sometimes the lure of a year-end bonus far outweighs a little physical discomfort. As our loyal Boozers know, we adore the restorative properties of a hot toddy, but we were perplexed as to how to partake of such a cup of comfort within the office environs.

Luckily, we were rescued by none other than Woody Harrelson, the poster child of slackerdom, who, in a recent interview, noted that putting a teabag in a cup is a clever disguise for its actual contents. Duly noted, Mr. Harrelson, and we’ll put that advice to good use in the Sick Day, where Earl Grey tea-infused vodka and actual chamomile tea come together to perk you up just long enough to get you through until quittin’ time.

Sick Day

Earl Grey tea makes an excellent infusion with vodka — and it couldn’t be simpler. We took a bottle of our favorite Boyd & Blair Vodka and stuffed a few tea bags in the neck, allowing the strings to dangle out of the top so we could more easily remove the tea bags later. Then we just set it aside for a few days, until it reached the strength we wanted, and pulled the bags out. You’ll notice that the tannins in the tea make for a lovely silky mouthfeel.

2 ounces Earl Grey tea-infused vodka, at room temperature or slightly warm

2 ounces hot water fresh from the tea kettle

1 ounce mandarinetto (limoncello will also work – we enjoy Don Ciccio & Figli)

1 chamomile tea bag

Combine the vodka and hot water in a tea cup, then float the mandarinetto over the top. Add the chamomile tea bag and allow to steep for a few minutes, then drink up.

No time to infuse the vodka? No problem. Simply steep an Earl Grey tea bag in two ounces of boiling water for two minutes. Then add vodka and proceed with the rest of the recipe.

 

The Friday Tipple: Hot Buttered Rum Toddy

Achoo, Boozers! We’ve just suffered through our first sniffles of the season and were sorely in need of relief — so we grabbed the bottle of rum faster than you can say “decongestant”. It being the holiday season, we wondered if we could combine our purely medicinal hot toddy with a somewhat more festive hot buttered rum. The verdict? Why, yes you can.

Many people associate hot buttered rum with the winter season, but most have never actually had one. Granted, it does sound a little odd: boiling water, rum, butter, sugar, and spices. It seems even more strange to drink butter, but when you consider that you’ll happily dollop whipped cream — a close cousin of butter — on a hot chocolate (or, even better, our Tex-Mex Cocoa), then it begins to sound more palatable.

For our Hot Buttered Rum Toddy, we chose to use an orange spice herbal tea; we also think it would work equally well with an apple spiced tea, or a holiday-inspired tea like Comfort and Joy. We used Gosling’s Black Seal Rum, but you could substitute your favorite liquor, from a spiced rum to gin to bourbon to Grand Marnier. Forget the Nyquil — mix up your toddy and tuck yourself up in bed with a box of Kleenex and a few classic holiday movies. You might almost enjoy yourself. Gesundheit!

Hot Buttered Rum Toddy

The key to this drink is, naturally, the spiced butter compound. If you prefer to make this dairy-free, you can easily substitute a vegan butter spread.

1/4 cup butter, softened

3 tablespoons brown sugar

1/4 teaspoon each of ground nutmeg, cinnamon, and ginger

Tea of your choice

Boiling water

Rum, or other liquor, of your choice

To make the spiced butter compound: mix the softened butter, sugar and spices in a small bowl until well combined. Cover and refrigerate until firm, about one hour.

Steep the tea in 5 ounces of boiling water for 3 or 4 minutes. Add up to two ounces of rum (depending on how bad your cold is), stir well, then top with a spoonful of the chilled butter compound. Enjoy!