Barrel-aged Coffee Infused Mezcal – Bitter and Bittererer

Yesterday I infused 6oz of El Scorpion Mezcal with 1/3 cup whole French Roast coffee beans.  After 24 hours, I strained the Mezcal – it was a dark, rich chocolate color.  Almost a full ounce of it surrendered itself to the beans. I poured half for today (later on today, rather) and half into my oak barrel.  I will report back in several days…

 

Bitter and Bittererer

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2pt Coffee Bean Infused Scorpion Mezcal Silver — 1pt Carpano Antica Sweet Vermouth — 1pt Scarlet Ibis rum — 1/2pt Benedictine — 4 dashes each El Guapo Whiskey Barrel-aged Cocoa Tea and Titze Bear’s Den Aromatic Bitters Pour half for now, other half in barrel (I previously barrel-aged a boulevardier in mine)

Divine Intervengin Recipe

Good morning!  Another day, another yummy, yummy cocktail.  I am still stoked about receiving Sukkahhill Spirits liqueurs in the mail!  Today, I feature Etrog.

 

This. Is. So. Delicious.

 

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2oz Lemongrass infused St George Spirits Dry Rye Gin 1 1/4oz Sukkah Hill Etrog Liqueur 3/4oz Fresh Lemon Juice 1/2oz Wildflower Honey Rich Simple (2:1)

Borrowed Treasure recipe

I wish I could tell you this amazing glass is mine – but it’s not!  Grateful for my good friend Yamica who is mega stylish and beautiful – who allowed me to borrow her cool piece of glassware!

 

Borrowed Treasure

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2oz Fresh Pineapple Juice — 2oz Rhum Barbancourt (4yr/3star) — 1oz each Drambuie, Homemade Cherry Syrup, Domaine Canton (ginger liqueur), Cointreau — 1oz Homemade Orgeat — 3/4oz Fresh Lime Juice – 8 dashes El Guapo Whiskey Barrel Aged Cocoa Tea Bitters – phew… a better question would have been “What is NOT in this drink?”

“The Wry Smile” recipe

Good morning!  Another day, another cocktail.  Let’s get it!  _DSC1479

The Wry Smile

2oz St. George’s Spirits Dry Rye Gin

3/4oz Bonal

1/2oz Carpano Antica Formula Vermouth

1/2oz Pedro Ximenez Sherry

1/2oz Homemade Cherry syrup

4 dashes Embitterment Orange Bitters

SPR

 

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Sin in The Tropics Recipe

It’s upper 90s in the Washington D.C. Metropolitan Area.  Thus, for now, I find my Paradise in a chilled coupe glass.

Sin in The Tropics

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2oz fresh Pineapple juice — 1 1/2oz Appleton Estate Special Rum — 3/4oz Rhum Barbancourt (4yr/3star) — 1/2oz Myer’s Dark Rum — 1/2oz Baiju — 1/2oz homemade Orgeat — 1/2oz Cherry syrup — 4/5 dashes Peychaud’s Bitters — SPR

Money, religion, war, politics, and booze – Whiskey edition

In the mid-late 1800s, a decent dram of whiskey cost $0.50, same as a box of pistol cartridges – wonder if the same correlation exist today…

Always Money and Politics …  

The historical influence of money and politics on our favorite spirits … Whiskey edition

Good day, my drinking buddies…

Today I offer some interesting examples of how the powerful combo of Money and Politics have shaped and influenced our current drinking culture.   Let’s start with my favorite spirit!  Whiskey! 

Religious Freedom and the birth of American Whiskey Production

In the late Eighteenth Century, the search for religious freedom led Scottish, Irish, and German immigrants to America.  With them, they brought invaluable whisk(e)y making knowledge and skill. We have them to thank for popular American expressions such as Rye whiskey (especially in PN, MD, and VA), Bourbon, and Tennessee Whiskey (which is technically Bourbon).  Without their technique and methodology, whiskey production in the U.S. could have been set back for quite some time.  

Bourbon

Did you know that *Bourbon was essentially born out rebellion to the Whiskey Excise Tax of 1791?  The tax was imposed by the Feds in an attempt to pay debt from the Revolutionary War (1775-83).  Farmers who produced whiskey (which most did, back then) were often Revolutionary War vets, and were incensed with the tax (which led to the short lived and unsuccessful Whiskey Rebellion – GW and the militia shut that down, quick!).  

Regarding taxing war veterans to pay for the war they just fought in — dang, that’s some serious double dipping, Feds!

However, without the excise tax, whiskey distillers might not have gone deep into the wilderness of what is now KY, IN, and TN (as they were forced to do, making whiskey on this land, which was outside of Federal jurisdiction, to avoid paying the tax). Fortunately, this land was rich in maize.  Sure, no doubt this land would have eventually been harvested for liquid sunshine – but the impetus was certainly freedom from the excise tax! (Which was repealed during Thomas Jefferson’s presidency, he loved whiskey, too, right?)

*Bourbon, by law, must be at least 51% corn mash bill and must be made in the U.S. of A.  

The Civil War 

Did you know that alcohol taxes paid for a decent percentage of the Civil War (1861-1865)?  In a nutshell, the Union’s revenue and tariff system was much more secure than that of the Confederacy (due in part to the Confederacy’s assets being human capital – you know, like, me!).  

The Union had a successful treasury system in place, and the implementation of The Legal Tender Act solidified it further:

“Passed in February 1862, the act authorized the issue of $150 million in Treasury notes, known as Greenbacks.” 

Eventually, The Bureau of Internal Revenue was created, and they, of course – put their large spoon into all of the pies…

“The Internal Revenue Act of 1862, enacted by Congress in July, 1862, soaked up much of the inflationary pressure produced by Greenbacks. It did so because the Act placed excise taxes on just about everything, including sin and luxury items like liquor, tobacco, playing cards, carriages, yachts, billiard tables, and jewelry.”

I love that “sin and luxury” part… sounds like a winner, to me! Hell, I’ll pay for that.

Ultimately, by the early 20th Century, alcohol tax accounted for 30-40% of the Federal Government’s revenue!  Income tax, much to my chagrin (and yours, too, I’m sure) soon cometh, as well…  And – one of the most fascinating eras in U.S. History was impending – gasp – Temperance and The Prohibition Era.  

“I had no idea how important liquor was to the federal government,” says Novick. “It started in the Civil War with the levy on beer and whiskey to help fund the war, and it never really went away. Some 30 percent to 40 percent of the government’s income came from the tax on alcohol. So Prohibitionists realized that the only way they’re going to have a ban was through income tax, which was a progressive cause and was really supposed to distribute wealth and to make things equitable during the robber baron era, where the wealth was being accumulated in a very small segment of the population.”

Lynn Novick, co-documentarian of Ken Burns’s three-part series on Prohibition on PBS

Phew!  These are just a few examples of the politics of drinking.  And, well, shit – now we have high liquor taxes AND income taxes… tf?!

This is enough thinkin’ and writin’ for now.  Both me brain and me wallet hurts.  Have a jolly day. SPR

___________.  Certified Specialist of Spirits Study Guide, 2015. Washington, D.C.: The Society of Wine Educators, 2015.

My Interpretation of a Watermelon Margarita

No rules.

Pour the margarita in the watermelon.  Umm… I don’t know… My hope is that by the end of the day it will be so saturated with tequila goodness, I will be able to eat my watermelon and get boozed, too.

Anyone willing to try this, too?  Will report back later… May also have to dig some holes, gopher style… give the liquid somewhere to go… so much water in watermelon.  ttyl!

Watermelon Margarita (sorta kinda…)

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2oz 100% Blue Agave Tequila — 1 1/2oz Fresh Lime Juice — 1oz Jalapeno Basil infused Vodka — 3/4oz Cointreau — 3/4oz Raspberry Peach Grand Marnier … Shake with ice and strain into watermelon! *Pourers are for artistic effect, I don’t expect one can drink from them! Cool to look at, though 🙂  SPR

 

Smoking Gun – Molecular Gastronomy

I purchased a hand held smoker, and it was interesting and exciting to use.  Within 30 seconds, I was able to add hickory flavor to my maple n’ rye old fashioned.  Yum!  More deets later, cuz I have a day job.  Will add link to the smoker as well…

 

Where There’s Smoke …

 

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2oz Redemption Rye Whiskey — 3/4oz Maple Simple Syrup (2:1) — 6 dashes El Guapo Whiskey Barrel Aged Cocoa Tea Bitters — 1 Barspoon luxardo Maraschino Syrup – Mix well with ice and strain — SPR

 

*Update – I like this contraption.  My drink tastes smoky – and that was my intent.  The more smoke I added, the smokier the taste… once again – it did what it said it would do…  The instructions are clear and easy to execute.  It comes with 4 double A batteries that will eventually need replacing, but I like that it’s cordless – which makes it super portable.  Finally, one minor ding – the wood chips come in a container that is wider than the surface area of the chamber you put them in… That makes it messy – but I’m sure we can find a way around that.  Hell, a zip loc with a hole in the corner would do… Will report back in a few months regarding how well it’s holding up.

 

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Shhh… Don’t Tell Mom There’s Rum in my PB&J!

Random note – this project fuels me and keeps me going.

Please do yourself a favor and check out Death & Company’s cocktail book.  I bought my book from the actual bar – took a special day trip to NYC on that rickety ass China bus (seriously, doe – I love you, China bus) just to visit – that’s how strongly I feel about it!

I tasted another patron’s drink “Too Old to Die Young” I believe it was called – and it had peanut butter infused rum.

So, in honor of that amazing evening I had at D&C – I offer you this…

Adult PB&J

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3oz Amish Peanut Butter Marshmallow Spread infused Rhum Barbancourt (4yrs, 3 stars)

2oz Fresh Cherry Juice

1oz Cherry Kirsch

1oz Homemade Orgeat (Recipe also from D&C book)

1/2oz Fig syrup

Shake with ice for ca. 30sec (if you can stand it) strain into a Coupe glass and garnish with fresh cherries.  So good!!!

For the peanut butter infusion – mix half a teaspoon of peanut butter with 3oz of rum, until rum turns opaque and peanut butter is dissolved. Strain. I will do a special post just for the Orgeat soon…   SPR

 

Tale of Bloody Mary and the Meat Straw

Hey y’all – I’m back!  I finally made my first Bloody Mary.  Purchasing the deliciously kitschy Benny’s Original Meat Straws certainly factored in this decision!  And, well, alcohol.

I will be frank – unfortunately – these meat straws did not work for me.  Unless, their function is not to suck liquid through, but to just look cool and interesting…

First, I thought maybe the finely grated horseradish I purchased was not so finely grated, after all… So, I tried the straw on the reminder of the fresh tomato juice I just pressed. Suck, suck, suuuuuuck….. nothing but a lungful of disappointment.

I cut the straw in half and saw that it wasn’t completely hollowed out.  Ok, things like this happen, no biggie… I try another straw out of the pack of six, this one had what looked like a large enough hole (on both ends). Once again, I looked like a schmuck sucking on this hunk of meat, hoping and anticipating a quick burst of spicy tomato goodness and coming up with nothin’ but net.

Anyway, if someone has a different experience with these meat straws – drop me a line.  They are tasty and look cool, so I am not sorry I got them.  They can also be used a stirrers…


Jalapeño Basil Bloody Mary 

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6oz Fresh tomato juice (1 large tomato) — 4oz Jalapeño Basil infused vodka — 8-10 dashes Sriracha — 1 1/4 tbs Worcestershire sauce — 1oz finely grated Horseradish — 1 lemon wedge — Mix all ingredients in highball glass, then using second glass, pour back and forth several times until well mixed. Fill highball glass with ice, pour over, express lemon wedge (optional) then garnish with fresh lemon wedge, celery stalk, and anything else your heart desires. SPR