Mince Pie Old Fashioned

cropped mince pie old fashioned

For the last #FridayOldFashioned before Christmas, here is a Mince Pie Old Fashioned.  Instead of using the Mince Pie Cognac for this one, here is a more versatile approach to mince pie flavouring: a mince pie syrup:

  1. Warm 500ml water and 500g sugar in a pan over a low heat, stirring until the sugar has dissolved.
  2. Add 200g of mincemeat, bring to the boil and then turn off the heat.
  3. Allow the mixture to cool and then strain out the mincemeat.  Bottle, refrigerate and use within two weeks.

For the Mince Pie Old Fashioned:

  1. Add a teaspoon of mince pie syrup, three dashes of bitters and a barspoon of water to a mixing glass.  Stir to dissolve.
  2. Add two ice cubes and 30ml of whiskey and stir well (thirty times).
  3. Repeat step two and then strain into a rocks glass and garnish with a mince pie (you can tell mine is homemade!)

Cinnamon Apple Manhattan

apple cinnamon manhattan cropped

This week’s #midweekmanhattan is made Christmas-appropriate through the addition of cinnamon and applejack:

  1. Add 50ml rye whiskey, 25ml applejack, 15ml cinnamon vermouth and two dashes of bitters to a mixing glass with cubed ice.
  2. Stir well and strain into a chilled coupe.
  3. Garnish with a dried apple slice and cinnamon stick.

To make the cinnamon infused vermouth, add ten cinnamon sticks to a 750ml bottle of sweet vermouth and leave to infuse for 2-3 days.

To make the apple chips:

  1. Preheat your oven to 95’C.
  2. Slice an apple into thin slices and place in a 8:1 water to lemon juice solution for half an hour (to prevent browning).
  3. Place on a baking tray and sprinkle with sugar and cinnamon.
  4. Bake for 1-2 hours until golden brown.

Christmas in Manhattan #2

Photo courtesy of Addison Berry, some rights reserved.

Photo courtesy of Addison Berry, some rights reserved.

Rich and red, and imbued with all of the flavours of a good Christmas postprandial, the Christmas Manhattan #2 is this week’s festive #midweekmanhattan:

  1. Add 50ml rye whiskey, 50ml of Ruby Port, 5ml of agave syrup and three dashes of Angostura bitters to a shaker of ice.
  2. Shake well and strain into a chilled coupe glass.
  3. Garnish with an amaretto cherry.

Pistachio Sour

Photo courtesy of mjtmail, some rights reserved

The second of my ‘around the world’ themed cocktails (see Strawberry Fields for an explanation) took in the pistachio trees of the Middle East, the lemon groves of Asia, the sugarcane plantations of the tropics and the corn fields of the American South with a nutty twist on the classic Whiskey Sour. This drink wasn’t as well suited to scaling up to pitcher size (you get a much better texture/mouthfeel from the egg white if you shake these individually), but the proportions below will suit any sized vessel:

  1. Add a large (double) measure of bourbon, a measure of lemon juice, half a measure of pistachio syrup, half a measure of simple syrup, half a measure of egg white and a dash of bitters to a shaker.
  2. Fill 2/3 full with ice and shake well for twenty seconds.
  3. Strain the drink and dry shake (no ice) for a further ten seconds.
  4. Strain into a rocks glass over ice and garnish with some ground pistachios or a cherry.

( Don’t be put off by the murky browny-green colour of this one, it is delicious!)

Camomile Sour

Whiskey Sour by Paul Goyette, some rights reserved

There’s nothing better than a delicious accident.  I made camomile bourbon a while back, and, for some reason, decided to use it in a Camomile Manhattan.  Look, I was young, experimenting, and a little obsessed with Manhattans, I didn’t really know what I was doing.

Anyway, some months later, having run out of regular bourbon (shock-horror indeed). I tried the camomile-infused version in a Whiskey Sour.  What a revelation.  The lemon and the camomile sat so well together I now almost despair a little that I didn’t think of this in the first place.

So, making up for lost time, I heartily commend to you the Camomile Whiskey Sour:

  1. Add 9 tablespoons of camomile flowers to a bottle of bourbon.  Leave this to infuse for 24 hours and then strain and filter.
  2. Add a large measure of camomile bourbon, a measure of lemon juice, half a measure of sugar syrup and half a measure of egg white to a shaker.
  3. Fill the shaker 2/3 full of ice and shake well for twenty seconds.
  4. Strain into the mixing glass and then dry shake (no ice) for a further ten seconds.
  5. Strain into a rocks glass and garnish with a slice of lemon and a cherry.

Christmas in the Square

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This recipe came to me via @thecocktailgeek. His enthusiasm for it was so palpable: “the best drink I’ve had all year” that not only did it convince me (an averred mulled wine avoider) to purchase a bottle of Professor Cornelius Ampleforth’s Christmas Mulled Cup and add it to pretty much every drink I made this month, it also drove me back into the arms of a trusty old favourite – the Vieux Carré.

The recipe was also featured last week on @MasterofMalt’s excellent #masterofcocktails series, so I’m a little late to the game with this, but boy is it a good one:

  1. Combine equal parts whiskey, cognac and sweet vermouth, half a measure of Christmas Mulled Cup and a sploosh of Peychaud’s bitters in a mixing glass.
  2. Add ice and stir well for sixty seconds.
  3. Strain into a chilled old fashioned glass, over ice.
  4. Garnish with a twist of orange peel (Christmas tincture optional).

Gingerbread Old Fashioned

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A short #FridayOldFashioned post for the Friday before Christmas – traditionally a day when carnage is wreaked up and down the High Streets of Britain as office workers go wild with stick-on antlers and snowman deeley-boppers.

Personally I’d rather be at home in the warm in a reserved Christmas jumper enjoying a warming whiskey cocktail than out in an overly chintzy decorated chain pub downing lager or ‘draft’ mulled wine by the bucketload, so here’s a simple recipe if you’re of a similar mind:

  1. Combine a barspoon of gingerbread syrup*, two ounces of whiskey and a sploosh of bitters in a mixing glass.
  2. Add ice and stir well for sixty seconds.
  3. Strain into a chilled old fashioned glass, over ice.
  4. Garnish with an amaretto cherry (Christmas tincture optional).

* You can make your own by adding ginger and cinnamon to a basic simple syrup recipe (follow Nigella’s recipe here) or use the pre-mixed Starbucks or Monin versions that are reasonably easy to find in the shops at this time of year.

Christmas in Manhattan

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Avid readers (hello mum!) will recall that last week we started infusing the guts of a Christmas pudding in some bourbon.  One week on and the infusion was ready to be strained, filtered and decanted into a bottle:

  1. Sieve the fruit from the bourbon and press down on the fruit to express as much liquid as possible.
  2. Filter the syrupy liquid through coffee filter papers and store in a clean bottle.

This has a longer shelf life than its taste will require.  In other words you will finish it before it spoils!  My first pour with the finished bourbon was a Christmas Manhattan (I think I might have overdone it!):

  1. Combine two measures of Christmas pudding bourbon, one measure of sweet vermouth, half a measure of Christmas Mulled Cup and two dashes of Teapot bitters in a mixing glass.
  2. Add ice and stir well for sixty seconds.
  3. Double strain into a chilled coupe.
  4. Finish with a spritz of Christmas tincture.

Repeal Day: The Scofflaw

Photo courtesy of ReeseCLloyd (Flickr), some rights reserved

Today is the eightieth anniversary of a magical day that many Americans thought would never come. The anniversary of the passing of the Twenty-first Amendment to the American Constitution. And what did the Twenty-first Amendment to the American constitution achieve? The revocation of the Eighteenth Amendment to the American Constitution. And what was the Eighteenth Amendment to the American Constitution? The worst amendment of all:

“the prohibition of the manufacture, sale, or transportation of intoxicating liquors within, the importation thereof into, or the exportation thereof from the United States and all the territory subject to the jurisdiction thereof for beverage purposes.”

The Prohibition era was a contentious period in American history. Although driven by an almost untouchable combination of patriotism, medical evidence, religious fervour and social hysteria, American’s experiment with prohibition was, by 1925 widely perceived to have failed. The temperance movement had hoped for a reduction or elimination of a range of social problems – drunkenness, crime, mental illness and poverty, but instead:

“Five years of Prohibition [have] had, at least, this one benign effect: they have completely disposed of all the favorite arguments of the Prohibitionists. None of the great boons and usufructs that were to follow the passage of the Eighteenth Amendment has come to pass. There is not less drunkenness in the Republic, but more. There is not less crime, but more. There is not less insanity, but more. The cost of government is not smaller, but vastly greater. Respect for law has not increased, but diminished.” – HL Mencken

Ultimately the failure of Prohibition was due to the determination of the populace to continue to produce and drink alcohol. In particular, bootlegging and organised crime flourished and the underground drinking dens, the speakeasies, the blind pigs and the blind tigers rose to a level of popularity that would not be matched for another seventy-five years. Ultimately, irony of irony, many of those who supported the repeal movement began to argue that prohibition had exacerbated the problems it had set out to eradicate – largely due to the popularity and allure of speakeasy culture.

The repeal movement had permeated the American consciousness to such an extent that in 1932 Franklin D Roosevelt ran for election on a promise that he would repeal the federal Prohibition law, and in March 1933 he proved true to his word.  Finally, thanks to the Cullen-Harrison Act, Americans were free to purchase wine and weak beer (no Budweiser jokes here, please) after a thirteen year wait.  What a summer it must have been.  By 5 December 1933 the Amendment had been fully ratified and the federal laws enforcing Prohibition were repealed.

Between 1920 and 1933, however, Prohibition had had a noticeable effect on the drinkers of Europe.  Faced with the Prohibition of their profession back home, many American bartenders fled to London and Paris and set up local bars offering American cocktails to the bemused Europeans.  Of these, the most famous examples include Harry’s Bar, Paris and The American Bar at The Savoy.  In keeping with the name that had been coined (in 1924) to refer to those who continued to drink illegally in America, the new ex-pats were also called scofflaws.

So as a result, we Brits have plenty to thank these Americans for – and can look back wryly on the clearly wrong-headed idea of banning alcohol in the first place.  For them, today seems a fitting day to raise a toast to these pioneers, and what better drink to choose than the Scofflaw – a drink created by a scofflaw at Harry’s Bar, Paris, to celebrate his escape from the parched lands of America:

  1. Combine one and a half measures of rye whiskey, half a measure of dry vermouth, a measure of lemon juice and half a measure of grenadine to a shaker of ice.
  2. Shake well and double strain into a chilled coupe glass.
  3. Garnish with a twist of lemon.

Christmas Pudding Bourbon

Photo courtesy of dannyasmith (Flickr), some rights reserved.

My aunt makes the best Christmas Pudding.  No, no arguments, it’s true.  So when I was trying to decide on a festive infusion and I threw the decision out to a Twitter vote between Christmas pudding and mince pies I was really hoping the pudding would win.  Granted a mince pie infusion would have been slightly easier (add mincemeat to bourbon and wait) but you can eat mince pies for pretty much an entire month or more, Christmas pudding is really only a once a year, or twice if you’re lucky, treat.

So once the decision was made – democratically – the next question was how to combine a Christmas pudding with a bottle of bourbon.  One option – following the 69 Colebrooke Row panettone bellini model – was to take a blender to a pudding and dissolve it as much as possible.  That required a whole pudding, so instead of starting at the end and deconstructing I opted to start with the ingredients and flavours of a Christmas pudding and build up.  To make 350ml (half a bottle of bourbon):

  1. Add 125g dark brown sugar, 50g mixed peel, 125g sultanas and 75g raisins to a mixing bowl.
  2. Grate the zest of half an orange into the bowl and add the juice.
  3. Add 1/2 teaspoon of almond essence, 1/4 teaspoon of nutmeg and 1/2 teaspoon of mixed spice.
  4. Finally add a cinnamon stick, the scraped contents of a whole vanilla bean and 350ml bourbon.
  5. Stir well and cover the bowl. Leave in a cool place for about a week, stirring once a day.

At this stage, the brown sludge looks distinctly unappetising, but smells incredible: orange, vanilla and bourbon – perfect winter flavours.

After a week, strain the mixture through a fine sieve – mash it right down to get all the juices out (and retain the fruit as an accompaniment to vanilla ice cream) then filter through a coffee filter paper.  Store the infused bourbon in a clean bottle and it will keep for six months or so.

And serve..? You’ll have to wait til next week for that…