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Posts Tagged ‘Drink’

*The latest ruminations from LUPEC Boston, in case you missed ‘em in the Dig.

by Pink Lady

Is it just us or is winter come on particularly strong this year? This has inspired many a LUPECer to hibernate, basking in the glow of a sunlight-simulating lightbox as we watch the snow fall, clad in fuzzy slippers and wooly sweaters. What better way to warm from within than with a hot beverage?

We’ve introduced (and reintroduced) the Hot Toddy here, but how about putting that bottle of Laphroig 15 to good use with a Whisky Skin? Single malt drinkers usually shudder at the thought of mixing scotch into a cocktail, but it’s worth a try, for historical accuracy if nothing else. Blended scotches didn’t appear stateside until the 1890s (along with golf and a fascination with all things Scottish.) Before then, if you were mixing with Scotch whisky, it was the strong, smoky single malt variety.

Back then Scotch was usually served in a Toddy or other hot cocktail, like “Professor” Jerry Thomas’s Blue Blazer. To make this show-stopping tipple, add boiling water to a dram of Scotch, ignite, and hurl back and forth between two mugs; sweeten it with sugar and garnish with a lemon peel to serve. It’s a tough drink to make without injury. We suggest you spare your eyebrows and head down to Drink in Fort Point, where a talented professional can make one for you – if you’re good.

The Blue Blazer isn’t for chillaxing at home, anyway. For that we offer the Whisky Skin, the Blue Blazer’s tamer cousin, also called the Columbia Skin here in Boston. The drink was so popular, it even makes a cameo in the play Honest Abe watched the night he was assassinated. Cuddle up with one as you hunker down with Old Man Winter.

THE WHISKY SKIN
Adapted from Imbibe! By David Wondrich

2 oz of Scotch whisky (use Glenlivet or Islay)
1 small lump of sugar
1 piece of lemon peel

Build in a rocks glass. First rinse the glass with hot water, put in the sugar, fill the glass half-full of boiling water, add the whisky and stir. Garnish with lemon peel.

Cin cin!

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*LUPEC Boston’s latest ruminations, in case you missed ‘em in this week’s Dig.

by Pink Gin

The holiday season got you down? Can’t cope with the T anymore? Still waiting for a late paycheck? Getting through a romantic break-up? Wondering what do drink after you’ve sent in your anonymous gripe?

The Boilermaker, of course.

A series of in-depth interviews with John Gertsen of Drink yielded the following:

“I believe that all of the earliest saloon drinking was merely some strong whiskey and good ale. It makes perfect sense to me that someone eventually put the two together, kinda like those old Reese’s Peanut Butter Cup commercials. One thing that is most certain is that many unions, including the Brotherhood of Boiler Makers and Iron Shipbuilders, met frequently in Saloons. According to turn-of-the-century sociologist, Royal Melendy, ‘The Hotels… do not want the man with the soiled clothes and the calloused hands in their rooms, They are forced to meet in the saloons, or in rooms above’. As a saloon-keeper, I find the boilermaker to be an effective drink for all classes, including those with clean clothes and smooth hands. We offer Old Overholt Rye and a Reading Premium Beer as our house boilermaker.”

Well, when I’m at his saloon doing my research on boilermakers I prefer the Old Overholt with a Turbodog. Nevertheless, with kind regards to Mr. Gertsen and the resident beer experts on the next page and everybody else with an opinion, we’d like to nominate this combination as a boilermaker worthy of the Dig and any of your darkest moments:

OH CRUEL WORLD
1 40 oz Haffenreffer Private Stock Malt Liquor
1 “generous” shot Old Overholt Rye

Sure you can drop that shot into the beer glass if you like; we prefer the beer as a chaser.

It’s all-American, it’s even old Boston (as the remaining ‘Fenreffer’ stack at the brewery complex in JP proudly attests), and it will cure what ails you.

Check out these sites for more opinions or add your own below!

Cin-cin!

www.boilermakers.org

www.esquire.com

www.falstaffbrewing.com/haffenreffer.htm

beeradvocate.com

Old Overholt Page on Wikipedia

www.drinkfortpoint.com

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zenmartini1 by Pinky Gonzales

For those of you who consider the Pink Gin an old familiar friend (not to be confused with LUPEC member Pink Gin), below you’ll find an array of comments on its existence. For the unacquainted, or who read this week’s Dig column to the bitter end, Pink Gin is a keep-it-simple, Zen-like libation, which looks tranquil enough but can scorch your gizzard if drank with abandon. However, it’s a fine way to try various brands of gin and bitters if you wish, or simplify life in general while achieving enlightenment.

Plymouth gin is most favored here for it’s palatable smoothness and historical use. High-ranking British Royal Navy Officers were known to celebrate their high seas happy hour with straight gin-with-bitters (as opposed to swilling ubiquitous rum like their lowly, not possibly as manly, subordinates). Angostura bitters was something sailors were accustomed to as a remedy for sea sickness, fevers, and stomach disorders, so why not mix medicines, right? They referred to this cocktail as “pinkers” or “pink gin.” They even had a special flag or “gin pennant” on ship they’d hoist up announcing it was Miller time in the wardroom to other ships’ officers. It was an inconspicuous green triangle which depicted a drinking glass.

“It certainly goes a ways toward explaining how an island off the coast of Europe ended up ruling one-fourth of the earth’s land surface,” quips David Wondrich. His Esquire drinks database recipe instructs one to roll around a few good drops of Angostura in an Old-Fashioned glass, dump them out, then pour in 2 ounces of Plymouth et voilà.

Personally, I like a chilled Pink Gin, but not all my fellow LUPEC’rs do or care. Robert Hess has a good video of himself stirring up a Pink Gin and serving it in a small cocktail glass. He uses 1.5 oz of Hendrick’s in his. It’s on his excellent Small Screen Network here. If you are easily distracted like me you can mouse your cursor over the liquor bottles and watch the words “liquor bottles” pop up, or over Robert’s shirt that it declares a “bowling shirt,” etc. Just saying.

LUPEC Boston’s one-and-only water engineer and devoted Kingsley Amis fan, Pink Gin, says that the traditional Plymouth with Angostura, warm or chilled, is her preference. She was very against Amis’ preferred Booth’s Gin,  however, though she and “DUDEPEC” member K. Montuori both agree that Miller’s Gin with a little orange bitters “makes for a nice change of scenery.”

The honorary Barbara West likes Plymouth with Angostura “warm and blushing,” while LUPEC Prez Hanky Panky similarly likes “rose-colored.”

Other variations: Pink Lady says a chilled, Genever “pinker” is a positive experience. Fee’s peach bitters with Old Tom gin is a personal favorite variation, though Bourbon Belle and I do not recommend this as a way to finish off an evening of imbibing.
And lastly, Panky, Joe Rickey, and “John Collins” (Dudepec) over at Drink have been setting afire the Angostura then pouring in 2 oz Plymouth. They’ve been referring to this as “Burnt Toast”, and it is positively dee-licious.

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