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Archive for the ‘Hot Drinks’ Category

As posted on January 6, 2012 in DigBoston

 

 

LUPEC ladies love randomly decreed holidays devoted to drinking. Whether they are the clever marketing ploys or an act of Congress (i.e. National Bourbon Month), we care not.

Give us a reason to raise a glass and you bet your ass we will.

On January 11th National Hot Toddy Day will be upon us. This is a particularly celebratory arbitrary holiday in our minds as it officially commemorates the signature cocktail of LUPEC member Emma Hollander. Cheers, Emma! Below, some thoughts on lil’ Em’s favorite drink:

Why did you choose hot toddy to be your LUPEC moniker?
Because I AM a hot toddy, first of all. Duh. Secondly, because I love drinking
them.

Where’s your favorite place to drink a hot toddy?
In cold weather like this? Everywhere. Trina Starlite Lounge, home, in front of fireplaces, from travel mugs, you name it. You should drink this everywhere during winter in Boston.

What’s your favorite thing to wear while drinking hot toddies?
My Asiz Industries pineapple hoodie (asizindustries.com). Made by my homie Thomas, you should all be jealous.

What’s your favorite hot toddy recipe? 
2 oz rye, .5 oz honey simple, a lemon wedge studded with 6 cloves and hot water.
Have you ever had cold toddy?

Ummmm … if by “cold toddy” you mean whiskey neat? 

All. The. Time.

Hot Toddy bartends at the Trina’s Starlite Lounge.

—————————————————————————————————————————-

 

Yuzu Toddy
*Created by Derek Alexander
Longman & Eagle, Chicago, IL

1 part Maker’s Mark® Bourbon
2 heaping bar spoons of yuzu honey, recipe below*
.75 part Laird’s® Applejack Brandy
.5 part yuzu juice
5 parts hot water
Combine all ingredients and serve hot.
 
*Yuzu Honey
.25 cup yuzu rind .5 cup honey
10 tablespoons sugar
1.5 teaspoons pectin
2 tablespoons yuzu juice

1. Add water to yuzu rind and bring to a simmer.
2. Mix the sugar and pectin together. Stir into the water and yuzu, pouring in a thin, steady stream while stirring. Bring to a boil.
3. Add the honey and stir until the mixture is thick.
4. Add the yuzu juice. Cook for 1 minute. Remove from heat. Keep refrigerated when not in use.

CIN-CIN!

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Thanks to everyone who stopped by The Boston Shaker store at GRAND yesterday to say hello and sample a little Hot Buttered Rum!

The smiling faces of our guests made us feel pretty certain the drink was a hit. If you loved it so much you’d like to recreate the experience at home, here’s the recipe, which is a favorite of mixologist Tony Abou Ganim. Hot Buttered Rum is also LUPEC’s chosen Endangered Cocktail of the Month, so check back later in the week for more discussion of rum in general, and variations on the rum-with-hot-water-and-stuff cocktail theme.

hot-buttered-rumHOT BUTTERED RUM “BATTER”

1 lb light brown sugar

1⁄2 lb unsalted butter (softened)

2 teaspoons ground cinnamon

2 teaspoons ground nutmeg

1⁄2 teaspoon ground allspice

2 teaspoons vanilla extract

In a mixing bowl beat together softened butter, brown sugar, vanilla extract and spices until well combined. Refrigerate in an airtight reusable container for up to a month, or place in your freezer until ready to use.

to make HOT BUTTERED RUM

In a pre-heated coffee mug combine 2 heaping tablespoons batter with 1 1⁄2 oz. Mount Gay Eclipse Rum. Top with boiling water and stir well to mix. Serve with a spoon.

Hint: It is best to make the batter in advance so the spices have an opportunity to mingle.

Be sure to remove batter from refrigerator at least 6 hours prior to serving to allow it to soften.

We used Mount Gay Eclipse and Mount Gay XO in alternating incarnations and found both drinks to be delicious. As you might expect, the XO version is richer, stronger and more complex. Since the bottle retails at a considerably higher price point than it’s younger sibling, you may be more apt to sip this product than water it down and butter it up. Your choice, but if you do, you can expect  little bit of winter bliss.

Why not mix one up tonight as you watch the snow fall?

Thanks again to the Boston Shaker store, GRAND, and the nice people at Mount Gay for a lovely Saturday afternoon!

Cin cin!

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by Pink Lady

The ladies of LUPEC are still on the hot drinks – how could we not be when President Hanky Panky is introducing us to delicious concoctions like The Steaming Bishop mentioned in this week’s Dig column? This delicious, wine-based beverage also features prominently in the Boston Herald’s gallery about LUPEC Boston, which ran with a Herald story about our group today.

We uncovered many recipes for variations on the Bishop, both of the hot and cold variety. Again, we turn our sites to the one offered by Charles H. Baker in The Gentleman’s Companion, reprinted for this generation as Jigger, Beaker, Glass:

From the section titled” FOUR HOT ONES BASED on BRANDY”:

THE SO-CALLED “ENGLISH BISHOP” – Considered by the Author to be One of the Most Attractive Hot Cups ever Invented for the Aid & Comfort of Civilized Man, Discovered in the Summer of 1932 in Boxmoor, Hertfordshire

Take an orange, stud it thickly all over with whole cloves, dip it in cognac and dust with brown sugar. Now brown well until sugar caramels, either spitted upon a skewer or stick before the fire or under the broiler. Cut into quarters; now take a saucepan or other vessel, turn in 1 qt of red port wine, simmer tightly covered for 20 minutes, add 2 jiggers of cognac just before pouring. Can be served flambe with a little brandy floated on top.

PLEASE NOTE: Take utmost care and caution should you decide to go the flambe method. Hanky Panky suggests heating up the booze to get it to ignite it a little more quickly, and using a long match so you don’t burn your little fingers.

Cin cin!

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