The Friday Tipple: Fall Classic

Fall Classic

We’ve fallen and we can’t get up, dear Boozers. Autumn appears to have truly arrived, as leaves of every color are whipped around in a stiff wind and the storm windows are shut against the chill. And apples, apples are everywhere, stacked up in untidy piles on the kitchen counter, challenging us in their cheerful hues of red and green: “We dare you to do something with us besides make pie.”

Oh, we’ll take that challenge, and we’ll make a fresh apple shrub out of it. Some of you might call it a drinking vinegar, but the term “shrub” sounds weirdly sexier, in a Colonial sort of way, and we all know how Ben Franklin felt about apples. Not only that, it couldn’t be easier to make, because a shrub is little more than fruit, vinegar, and sugar, simmered into a lovely spicy syrup (there’s a cold-brew method as well, which we will detail below, but it was nippy in the kitchen and we wanted to warm up). When diluted with club soda, it’s a perfect mixer for a fall evening by the fireplace. Gather round it with your friends and boost the immune system at the same time. Cheers.

Fall Classic

It’s so easy to make a shrub that we decided to make a tasty garnish as well — a caraway seed brittle, to be precise. Brittles are not always as easy as they look, but basically it’s simply a cup of water, two cups of sugar, a small knob of butter, and a couple of tablespoons of caraway seeds cooked over medium heat until it becomes thick and syrupy (if you stop cooking too soon, you’ll end up with a caramel). Whisk in a teaspoon of baking soda, then spread it out onto an oiled baking sheet, sprinkle a little sea salt over the top, and let it harden. Voilà.

to make the fresh apple shrub:

3 apples, grated

1 cup apple cider vinegar

1 cup sugar (we used maple sugar)

1/2 teaspoon ground allspice

a pinch of salt

Put all ingredients in a saucepan over medium heat. Bring to a low boil, then reduce heat and allow to simmer gently for 30 minutes. Strain, pressing grated apple thoroughly to get out all the liquid. Cool completely; can be refrigerated for up to two weeks. To cold brew, simply place all the ingredients in a mason jar and put it in the fridge for 4 or 5 days, then strain as directed.

to make the Fall Classic:

1.5 ounces fresh apple shrub

2 ounces rye whiskey (we used Catoctin Creek Organic Roundstone Rye)

1/2 ounce fennel or anise liqueur (we used Don Ciccio & Figli Finocchietto)

chilled club soda

caraway seed brittle for garnish (optional, but just right)

Combine first three ingredients in a tall glass with ice and stir well. Top with club soda, stir briskly, and garnish with caraway brittle.

Other options: While we like rye in this drink, it also works well with bourbon or rum. Some anise liqueurs that will work well include absinthe, galliano, ouzo, pastis, and sambuca.

The Friday Tipple: The Coffee Killer

Holy drinking games, Boozers. We are still wiped out from the excesses of The Presidential Pivot game, not to mention a little debate bingo, so we know what we need to help us recover: something hot, sweet, and strong.

Drag your minds from the gutters, Boozers. We’re talking here about a classic Ammazzacaffè, or “coffee killer”, an Italian tradition where a hot demitasse of strong sweet espresso is followed up with a liqueur, to “kill” the taste of the espresso. In Italy, you might partake of this little digestive after lunch or dinner, but we’re Americans, which means we’ll do whatever we damn please, and with a Vice Presidential debate looming in a few days, we may need a few coffee killers in order to steady our nerves. Have it with a boiled egg and call it brunch if it makes you feel better.

Our coffee killer is sweetened with our own Maple Sugar Simple Syrup — we picked up maple sugar from the Amish folks at the farmer’s market the other day and it makes a gorgeous simple syrup when lightly kissed with cinnamon and orange. You could try substituting a good quality maple syrup instead, such as Langdon Wood Maple Syrup aged in Catoctin Creek’s rye whiskey barrels, but don’t succumb to Mrs. Butterworth’s. We added fruit in the form of apple brandy; you could go for some French calvados, but the Italians would hate that, and, besides, we urge you to go local. There are some amazing American apple brandies on the market now — we are, after all, the home of Johnny Appleseed.

Drink up, Boozers — three more debates to go.

Coffee Killer

2 ounces hot strong coffee, preferably served in a demitasse (no espresso machine needed, just filter 2 heaping teaspoons of ground coffee with 2 ounces of hot water and add a smidge of cinnamon if you like)

1 teaspoon Maple Sugar Simple Syrup (recipe below)

2 ounces apple brandy, served in a small liqueur glass or a shot glass (Laird’s Apple Brandy is a tasty option; we prefer younger varieties so that the apple flavor is more prominent)

fresh orange twist

Here’s how to properly kill your coffee: stir the maple syrup into the hot coffee, throw in the orange twist, and drink the coffee down in one or two gulps. Suck down about half the apple brandy, then pour the remainder into the espresso cup. Swirl to capture the last dregs of coffee and maple, then swallow it down. Now you’re ready to face more questions about slow economic growth.

Maple Sugar Simple Syrup

1 cup maple sugar

1 cup water

1/2 teaspoon ground cinnamon

fresh orange peel (one hefty piece, not zest)

Set sugar in a small saucepan over low heat. Stir constantly until sugar liquifies, being careful not to let it burn. Add water slowly and stir. Add cinnamon and orange peel and allow to simmer over low heat for 30 minutes. Remove orange peel and cool completely. Yields about a cup; can be stored in the refrigerator for up to three months.

A Monday Tipple? The Coffee Killer

Surprise, dear Boozers! Feeling a bit bleary-eyed as Monday smacks you in the face? We feel your pain. Inspired by a call for breakfast cocktail recipes by Mixology Monday and  Cocktail Enthusiast, we considered what exactly we need to get us going as the weekend fades away: something hot, sweet, and strong.

Drag your minds from the gutters, Boozers. We’re talking here about a classic Ammazzacaffè, or “coffee killer”, an Italian tradition where a hot demitasse of strong sweet espresso is followed up with a liqueur, to “kill” the taste of the espresso. In Italy, you might partake of this little digestive after lunch or dinner, but we’re Americans, which means we’ll do whatever we damn please, and with another week in the cubicle looming ahead, we may need a little coffee killer for breakfast in order to steady our nerves. Have it with a boiled egg and call it brunch if it makes you feel better.

Our coffee killer is sweetened with our own Maple Sugar Simple Syrup — we picked up maple sugar from the Amish folks at the farmer’s market the other day and it makes a gorgeous simple syrup when lightly kissed with cinnamon and orange. You could try substituting a good quality maple syrup instead, the type you’d pour over those frozen waffles before dashing off to your commute, but don’t succumb to Mrs. Butterworth’s. We added fruit to our breakfast drink in the form of apple brandy. You could go for some French calvados, but the Italians would hate that, and, besides, we urge you to go local. There are some amazing American apple brandies on the market now — we are, after all, the home of Johnny Appleseed.

Drink up, Boozers — Tuesday’s just around the corner.

Coffee Killer

2 ounces hot strong coffee, preferably served in a demitasse (no espresso machine needed, just filter 2 heaping teaspoons of ground coffee with 2 ounces of hot water and add a smidge of cinnamon if you like)

1 teaspoon Maple Sugar Simple Syrup (recipe below)

2 ounces apple brandy, served in a small liqueur glass or a shot glass (Laird’s Apple Brandy is a tasty option; we prefer younger varieties so that the apple flavor is more prominent)

fresh orange twist

Here’s how to properly kill your coffee: stir the maple syrup into the hot coffee, throw in the orange twist, and drink the coffee down in one or two gulps. Suck down about half the apple brandy, then pour the remainder into the espresso cup. Swirl to capture the last dregs of coffee and maple, then swallow it down. Now go out and face the masses.

Maple Sugar Simple Syrup

1 cup maple sugar

1 cup water

1/2 teaspoon ground cinnamon

fresh orange peel (one hefty piece, not zest)

Set sugar in a small saucepan over low heat. Stir constantly until sugar liquifies, being careful not to let it burn. Add water slowly and stir. Add cinnamon and orange peel and allow to simmer over low heat for 30 minutes. Remove orange peel and cool completely. Yields about a cup; can be stored in the refrigerator for up to three months.