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A couple weeks ago The Boston Shaker hosted a tasting event with Barritt’s Ginger Beer and my obsession with the stuff has now been revived. I love the contrast of spicy and sweet and because it combines well with such a variety of other flavors it’s a must for any summer bar.
Before the recipes, a bit about ginger beer. First produced in England in the mid-18th century, the early recipe included ginger, sugar, water, and lemon juice. This mixture was then combined with a yeast and bacteria combo, known as a ginger beer plant, which caused fermentation. Some of the early ginger beers could have had an alcohol content of up to 11%. Modern ginger beer, like the Barritt’s we sipped at the Boston Shaker, are not fermented, but rather carbonated (no boozy ginger beer here). Barritt’s was first produced in the 1870s by William John Barritt, a man looking to make a living to support his large family. Barritt took advantage of a small bottling machine in a dry goods store in Hamilton, Bermuda, and a delicious ginger beer was born.
My friend Anne Marie and I sampled all four drinks that were being mixed by Paul Imbesi. Two of the cocktails rose to the top.
The Bohemian Cooler
(created by Boston bartender Tom Schlesinger-Guidelli of Island Creek Oyster Bar)
1 ½ oz St. Germain
1 oz rye whiskey
¾ oz lemon juice
2 dashes Angostura bitters
Shake over ice. Strain into a Collins glass filled with ice and top with 2 oz ginger beer. Garnish with lemon wheel.
This is a great summer drink—the richness of the rye, the flowery-sweet St. Germain, and the tart lemon juice are brightened and heightened by the spicy ginger beer. I just love this drink.
Amatitan Mule
(created by Ezra Pattek of Bar Lab, Miami)
2 oz silver tequila
2 thin slices of jalapenos
½ lime, quarted
1 bar spoon agave nectar
Muddle jalapenos, limes and agave. Add tequila and shake. Strain into a Collins glass filled with ice and top with 2 oz ginger beer. Garnish with lime and jalapeno wheels.
Now this cocktail is not for the faint of heart (or taste buds)—this is quite spicy with both the jalapenos and ginger beer. This isn’t the kind of drink I would usually chose if I saw it on a menu, so I was a bit surprised by how much I enjoyed this.
My advice for this weekend (and my own personal plan)—grab a six pack of ginger beer and get shaking and mixing. If you aren’t up for the recipes above, try something simple like a Dark and Stormy, a simple combo of a dark rum, ginger beer and lime juice. Cheers!
You may talk of brisk Claret, sing Praises of Sherry,
Speak well of old Hock, Mum, Cider and Perry;
But you must drink Punch if you mean to be Merry.*
I grew up in a punch drinking family. Granted the stuff my family ladles out each Christmas is of the non-alcoholic variety—rainbow sherbert, gingerale, maybe some fruit and lots of ice. I had a glass yesterday, and even though many a boozy version have passed over these lips, this tame variety still says “party” to me. It is bubbly, colorful, and pretty tasty. And something about sharing a drink from a communal bowl seems especially appropriate for a holiday celebration, doesn’t it?
What is it about a giant bowl of fruited and sugared booze? For me, there is something nostalgic, comfortable and epic about it. Maybe it’s because as long as I can remember a punch bowl meant our special Christmas libation? Or because people have been enjoying this kind of communal drink since the 17th century? Or maybe it’s the seemingly endless variations of recipes—ranging from the very simple 2-3 ingredient variety to recipes with 10-15 ingredients?
Punch changed the way we drink. Its origins probably lie with 17th century sailors who had run out of beer or wine and were left with only brandy or some other spirit that was too much to drink on its own. To their booze they added some sugar, maybe a little water and some citrus (which had the added bonus of protecting against scurvy) and punch was born. The popularity of these mixtures catapulted distilled spirits out of the realm of medicine and into the public drinking consciousness, eventually opening the door for those other alcoholic mixtures we call cocktails. So, yes, punch changed the way we drink.
If you want to learn more about the history of punch read David Wondrich’s new book Punch: The Delights (and Dangers) of the Flowing Bowl. Since the book’s launch party at Drink about a month ago, I have joined the ranks of punch loving Bostonians. Check out this book for a fascinating and entertaining history of punch; and my friends at Dudekicker share a great interview with Wondrich.
So with the punch craze is in full start-up mode, I, of course, made a punch for my own holiday party last weekend (which was a pretty fun party, if I do say so myself). I know I am about the 1,00,000th person to give this sage party hosting advice, but one of the best things about serving punch is that you are then free to actually enjoy your party, instead of spending the evening mixing something for each guest. The most you have to do is lift the ladle or replenish ingredients.
I chose a recipe for Harvest Punch shared by The Boston Shaker. It was a huge hit! With easy, yet interesting, flavors like rye, St. Germain, apple cider and ginger beer it pleased the variety of palates at the party, cocktail enthusiast and neophyte alike.
Harvest Punch
2 cups Rye Whiskey (I prefer Old Overholt; delicious and inexpensive)
1 ½ cups St. Germain
2 cups apple cider
½ cup lemon juice
2 12 oz. cans of ginger beer (I like Barretts)
Jerry Thomas bitters, to taste (the recipe calls for Angostura, but I thought the autumnal flavors of the JT bitters worked well here)
Mix in a large punch bowl over an ice ring or large block of ice (I made one using a tupperware container). Garnish with diced apples.
The ingredients may change, but the essence of punch remains—making merry with delicious spirits in the company of friends and loved ones. Now that’s something to be grateful for this Christmas season. Cheers!
*18th century song Wondrich quotes in Punch
It is day two of being sick and I am pretty bored with this scenario already. My energy level isn’t allowing me to do much other than sleep a lot, watch bad Lifetime movies and veg on the couch. To counter my own boredom, I mustered up the strength to post a short piece to tell you about a new good friend of mine—the hot toddy. This is an old drink whose history is a bit foggy. No one knows for sure who originally created this drink or who named it. There is perhaps some connection between what we enjoy as a hot toddy today and a warm Indian beverage made of fermented palm tree sap. The British trade with Indian in the 18th century is probably how the beverage made its way to the western world. Or the name has its origins in a 1721 poem that refers to water used for tea from Todian Spring, the water supply for Edinburgh. Since hot water is one of the most important ingredients in a hot toddy, maybe that’s where the warm drink got its name. Whatever its European origins are, Americans have been enjoying toddies since the colonial era with spirits of all kinds.
Thanks to the magic of the internet, I was able to quickly get a recipe from bartender Josey Packard. Here’s what she suggested:
Microwave 3 oz water, juice of half a lemon, teaspoon of honey until it’s very hot.
Then add 2 oz of whiskey—I used Old Overholt rye.
Oh, what a wonderfully warm way to soothe an aching body. The lemon, honey and rye are just perfect together. And its all warmed up so it soothes my scratchy throat. Hot booze when you’re sick is so good. Cheers!
[Sorry, no picture with this post, I don’t have enough energy.]