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*as posted in DigBoston

 

Look who finally decided to blow into town? It’s Old Man Winter in all his glory, causing a curmudgeonly ruckus with low temperatures and even lower wind chill factors. At times like these we need to refocus on the little things that can bring joy, such as a delightful hot cocktail on a snowy winter’s day. A favorite among these is Hot Buttered Rum.

Butter and hot drinks is a tradition that dates back to the days of Henry VIII, when buttered beer or ale was recommended as a remedy for hoarseness. Where and when spirits entered the equation is unclear, and by the pre-Prohibition golden age of cocktails, most imbibers eschewed this delightful buttery treat for Hot Scotch. A few still swore by it – as we continue to today.

Hot Buttered Rum is even celebrated with its own national holiday, January 17. We’re not sure who declared it, but it certainly gives us something to look forward to on such cold, dark days.

This recipe is a favorite of our pal Adam Lantheaume, proprietor of The Boston Shaker in Davis Square. He can probably hook you up with an appropriate mug from which to sip such a libation, too.

 

Hot Buttered Rum
2 heaping tablespoons batter*
1 1/2 ounces aged rum
2-3 ounces of boiling water
In a pre-heated coffee mug combine 2 heaping tablespoons batter with 1 1/2 ounces rum. Top with boiling water and stir well to mix. Serve with a spoon.

 

*Hot 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.

 

If you can, make the batter in advance so the spices have an opportunity to get to know each other. Be sure to remove batter from refrigerator at least six
hours prior to serving to allow it to soften.

There’s no real wrong way to enjoy warm boozy pancake juice. There is definently a right way, however, and that’s at the Omni Mt. Washington Resort lounge, built into an actual cave. Just sayin’.

 

CIN-CIN!


 

 

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!

posted in DigBoston

 

 

Hangovers are a part of serious imbibing, as we were unpleasantly reminded the morning after our punch party last week. With New Years Eve nearly upon us, we wanted to offer a brief round up of strategies to help you cope the morning after:

 

Preventative Measures
As Pink Gin says, “You need to plan on the possibility that you’ll skip the night-before remedy. If you remember it, do you really need it?” Make these suggestions your mantra during the day while sober and you just may remember to follow them later in the evening:

 

Slow Your Roll Early: Have some nice, low alcohol sips in mind when you belly up to the bar. Cocktails made with low-alcohol liqueurs, like a Campari & soda, vermouth-based Half Sinner, Half Saint, or a San Francisco can keep you from getting too drunk too fast.

 

Water, water, water: Just do it. A glass between drinks is a good metric.

 

Eat. A Lot.: Eat a healthy portion of your dinner, even if you’re feeling full from all the water you’re drinking. You body will thank you. And, depending on how late you stay up, a second dinner might be appropriate.

 

Herbal Remedies as a Preemptive Strike: Take milk thistle before you start drinking (for your liver), B12 & B6 (for your hangover). One LUPEC pal swears by activated carbon pills: 2 with the first drink, one per each additional drink. All can be purchased at Whole Foods.

 

Morning-After Measures
Upon waking, you will likely need to ease into your day with a hearty breakfast, coconut water, ginger ale or beer, and a healthy dose of Advil. As Charles H. Baker writes of the “sort of human withering on the vine” that is the hangover in The Gentleman’s Companion, (repubbed as Jigger, Beaker, and Glass), the “Picker-Upper” is the only possible cure for when you feel “precisely like Death warmed up”: “We have…come to distrust all revivers smacking of drugdom. It is a small, tightly vicious cycle to get into, and a bit of well-aged spirits with this or that, seems much safer and more pleasant than corroding our innards with chemicals of violent proclivities, and possible habit-forming ways.”

 

After all, there are just two proven ways to never get a hangover: never start drinking or never stop. Once you’re ready for a little hair of the dog, any of these recipes should do:

 

Andy McNees’ Hangover Eraser Nos 1 & 2: For the original, build the following over ice in a pint glass: A shot of Fernet, two dashes of every kind of bitters on the bar, top with Soda water. Drink as quickly as you can through two straws like a Mind Eraser. See below for recipe No. 2.

 

Bloody Marys: There’s a good amount of vitamins in that there tomato juice.

 

Fizzes: During the pre-Prohibition heyday of the cocktail, the fizz held forth as the hangover cure de rigeur for sporting men. “Into the saloon you’d go, the kindly internist behind the bar would manipulate a bottle or two, and zam! There stood the glass packed with vitamins, proteins, and complex sugars, foaming brightly and aglow with the promise of sweet release,” writes David Wondrich in Imbibe! If you’ve never tried a Pink Lady before, now’s the time.

 

Good luck to you, dear readers! As Virginia Elliot and Phil D. Strong wrote in their 1930 volume Shake ‘Em Up, always remember to “Take cheer from the thought that if you are healthy enough to suffer acutely, you will probably live.”

 

ANDY MCNEES’ HANGOVER ERASER NO. 2
1 oz Fernet
.5 oz ginger syrup
.5 oz lemon juice
Dash Peychaud’s bitters
Dash Angostura bitters
Shake ingredients with ice & strain over new ice in a highball glass. Top with ginger beer.

 

Cin-cin!

 

PHOTO CREDIT: WOXY.COM

*Originally posted in DigBoston on December 22, 2011

 

 

 

Hangover cures: myth or reality?

Experience has taught us that there is no cure for a lack of self control. When you have a Fernet-drinking contest with yourself or polish off a bowl of something labeled “Blackout Punch,” that way danger lies.

Thus, we were skeptical of the publicist’s pitch that promised us a “special hangover remedy carefully marketed it in an easy-to-use, safe patch.” What was the secret, snake oil and unicorn tears? Or some blend chemicals that would cause cancer sometime down the road? And really, do these people understand how much we drink?

Cursory investigation revealed this cure, Bytox, to be nothing more than a time-release patch designed to replenish the vitamins and nutrients the body loses when consuming mass quantities of alcohol. That we had to try, if for no other reason than to pass the good word of this magic patch on to you should it work. Our civic duty.

We enlisted a dozen drinkers on two separate occasions to test this wonder. In the name of research they mixing blackout punch with champagne with beer with fernet and with wine. Very few made it through the night without some grey, hazy patches.

And the patch totally worked.

Several drinkers polled still felt rough the next day, probably because like most drunk people, they failed to follow the instructions. But if the physical symptoms of the hangover weren’t totally absent, in each case they were reduced. The metaphysical symptoms—the post drunk shame spiral that prompts a barrage of texts apologizing for blacking out and not paying the tab only to realise that you actually picked up the tab for the entire bar—well, that’s another story.

In short, Bytox is a not-scary, vitamin-based hangover cure that works. But if you misplace your dignity and self respect while imbibing, well there’s no magic patch for that. Sip on one of these before setting out to find them.

 

HANGOVER ERASER NO. 1
by Andy McNees of Toro
Build the following over ice in a pint glass:
Shot of Fernet, two dashes of every kind of bitters and top with Soda water.
Drink as quickly as you can through two straws like a Mind Eraser.

FLIPPIN’ DELICIOUS

*As originally published in the Weekly Dig on December 12, 2011 by PINK LADY

 

 

 

For the uninitiated, mixing a raw egg in a drink always prompts shock and awe—unless we’re talking about Egg Nog, which is probably already part of your holiday tradition. So why not try something different this year? Allow us to introduce you to the humble flip.

In the early days of our nation, drinks made with eggs were a common quaff. The colonial-era mixture of ale, rum, eggs and sugar passed back and forth between pitchers—dubbed a “flip”—was a veritable fixture of 18th century drinking. As with most early tipples, these drinks changed over time, shrank in size, and morphed into a beverage made to order and tailored to individual taste. By the mid-1850s, egg drinks had become less common, but remained a key category for Yuletide imbibing. Here Egg Nog remains, one of the only raw egg drinks you can recommend that won’t prompt an “ew” when you suggest it to the neophyte. Flips can be found at the best cocktail bar, but may still raise an eyebrow.

A flip can be outstanding in its own right, and simple to make. This recipe comes to us by way of Pink Gin and was previous published a few years back in The Boston Globe.

“Modern flips like this one are fun, festive, and definitely deserve a bit of limelight this time of year,” Pink Gin told them.

 

“Try it with Jamaican rum or brandy as well. Also I’m not a bartender, and I drink egg drinks at home. Give it a try.”

You heard the woman. Bottom’s up!

 

Spiced Bourbon Flip
3 oz. bourbon
2 oz. heavy cream
1 large egg
1 oz. spiced simple syrup
Shake bourbon, cream, egg, and simple syrup vigorously with ice. Strain into a cocktail glass and dust with nutmeg.

 

CIN-CIN!


DIY DIGESTIFS

*As originally published in the Weekly Dig on December 2, 2011 by PINK LADY

 

 

 

If we told you that we sometimes plan what we’re going to drink a month ahead of time, would you hold it against us? This week, we have New Year’s Eve Cocktails on the brain. We know, we know—it’s too soon! But if you’re thinking of making up a batch of your own, homemade liqueur, planning must begin at least a month out.

With DIY ingenuity and surprisingly little effort, you can wow friends and family this New Year’s Eve by serving them sparkling cocktails made with pomegranate liqueur. This recipe is courtesy of LUPEC pal A.J. Rathbun’s book, Luscious Liqueurs. Making your own liqueur is simple, but serving a cocktail that features your own, homemade stuff is bound to impress. Bottling it as a host gift for whomever is throwing the party on New Year’s Eve? That will land you on the A-list at parties for years to come.

 

PERSEPHONIA
Excerpted from Luscious Liqueurs, by A.J. Rathbun. (c) 2008, used by permission from The Harvard Common Press.

2 pomegranates
1 tablespoon freshly grated orange zest
.5 teaspoon ground cinnamon
2 cups vodka
.5 cup Simple Syrup

Remove the seeds from the pomegranates using a spoon or any other process you think works best. Put the seeds in a bowl and, using a muddler or wooden spoon, crush them to release the juice.

Put the juice and seed bits, orange zest, cinnamon, and vodka in a glass container with a tight-fitting lid. Seal and place the container in a cool, dry place away from sunlight. Let sit for 2 weeks swirling occasionally.Add the simple syrup, stir, and reseal. Return to its spot. Let sit for 2 more weeks.

Carefully strain liqueur through a double layer of cheesecloth into a pitcher or other easy pouring vessel. Strain again through 2 new layers of cheesecloth into another pitcher or bottle. Check that the liqueur is free of debris (the little seed particles can slip through). If it isn’t, repeat this step until it is. Pour the liqueur into one large bottle or several small bottles.

For a great New Year’s Cocktail, pour 1.5 ounces of Persephonia in a flute and top with chilled Champagne.

CIN-CIN!


SIPPING ON THE C

*As originally published in the Weekly Dig November 24, 2011

by Pink Lady

 

“Holidays Mean Family—We Sell Liquor” reads the sign on a packie in West Somerville, MA. It’s one of the most brilliants pieces of marketing we’ve seen, reminding us as we gather around the Thanksgiving table with family and friends that we’re probably going to want to have a cocktail in hand. Allow the LUPEC ladies to be your guide.

This Thanksgiving, we turn our attention to the humble cranberry.

We love it in cranberry sauce, both the delicious, homemade version and the weird kind that comes in a can … and actually LOOKS like a can. We also love it in cocktails. There’s more to cranberries than the sugar-filled juice that pinkens the Cosmopolitan, you see. (That said, I, for one, have been reviving the Cosmo lately. Ask for it “with Plymouth gin, please” and remember why this believed by many to be “the last classic.”)

At Toro, the Nantucket Mule is a delightful riff on the classic Moscow Mule made with cranberry compote, ginger and cranberry simple syrup, vodka, and ginger beer and served in a copper mug much like the original. It’s one of the most popular drinks on the list and sure to take the edge off as potential family drama begins to rear its head. Stop in for one tonight as you brace yourself for tomorrow’s meal.

Or mix one at home. The drink is a delight and a great way to stimulate the appetite as you prepare to stuff yourself with turkey, mashed potatoes, and stuffing tomorrow afternoon.

Happy Thanksgiving dear readers! Enjoy your cranberries and enjoy your cocktails.

 

NANTUCKET MULE
Heaping barspoon of cranberry compote
2 oz vodka
.5 oz ginger simple syrup
.5 oz cranberry simple syrup
.5 oz lime juice
Ginger beer
Combine all ingredients except ginger beer in a cocktail shaker with ice and shake. Pour into a copper mug or a double old fashioned glass. Top with ginger beer. Garnish with a lime wedge.

CIN-CIN!


 

 

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