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Posts Tagged ‘Old Overholt Rye’

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

by Pink Lady + Bourbon Belle

Look at you, relaxing on the veranda or at the café in the early evening with a glass of something lightly sweet and lightly alcoholic. Stimulating your appetite with an aperitif? How civilized.

Aperitifs, or ‘aperitivos’ as Italians call them, were once a de rigeur start to a meal in France and Italy. These tipples were chosen for their appetite enhancing effects. As the members of LUPEC recently learned at the “Art of the Aperitif” seminar at Tales of the Cocktail (an annual convention for drink enthusiasts), many of the herbs and botanicals used in classic aperitif wines got their start in the pharmacy. Wormwood, the ingredient that gave vermouth its name (‘vermut’ in German), was once prescribed to cure stomach ailments; Gentian has similar medicinal purposes. Steeped in wine and fortified as vermouth, the bitter botanicals were believed to stimulate the palate, because the acid in the dry wine base kick-started salivation and, in turn, hunger.

Classic aperitif tipples include vermouth, Dubonnet, Kina Lillet (Lillet’s quinine-flavored, slightly bitter antecedent) and pastis or Absinthe. As it happens, all of these have potent and delicious application in cocktails. If it weren’t for vermouth, there would be no martini or Manhattan, of course. Without Absinthe or other anise liqueurs, how would you make a Sazerac? Aperitif-style beverages date back centuries in many cultures, but the practice of imbibing before gorging was particularly fashionable in Europe during the late 19th century, just as the cocktail was coming into its own.

As the cocktail enjoys a renaissance today, we think it’s only fair to give the aperitif another go. That’s why we’re planning to attend Brix by Night’s “Art of the Aperitif” class this Thursday. Tom Schlesinger-Guidelli will shake up cocktails made with modern classic liqueur St-Germain. Until then, we’ll conjure our appetites with one of these.

The Bohemian Cooler

1.5 oz. St. Germain

.75 oz. Old Overholt Rye

.75 oz. Lemon Juice.

Mount in a high ball, shake, add 2 oz. spicy ginger beer, add back ingredients and top with ice. No garnish.

Cin-cin!

The Art of the Aperitif will take place at Brix on Broad Thursday, August 12, 7 – 9 p.m. Tickets are $35 per person and include 5 cocktail tastes and traditional bar snacks. Space is limited. Call 617.542.2749, ext. 2 to make a reservation.

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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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