3/4 ounce Green Chartreuse
3/4 ounce La Favorite Blanc Agricole Rhum
3/4 ounce Luxardo Maraschino
3/4 ounce lime juice
Shake with ice, and strain into a chilled coupe.
3/4 ounce Green Chartreuse
3/4 ounce La Favorite Blanc Agricole Rhum
3/4 ounce Luxardo Maraschino
3/4 ounce lime juice
Shake with ice, and strain into a chilled coupe.
I ran this post last year to help promote my then-new book, Cocktails for a Crowd. It was one of the most-read posts on the site all year, so I’m posting it again – enjoy!
Here’s why I’m calling this recipe “ultimate”:
1. It works with any brown liquor you have on hand: aged rum, whiskey, brandy, in whatever proportions you like. If you have two bottles of bourbon and brandy, with just a cupful left in each? Use ’em up. It’s like Thanksgiving leftovers for your cup.
2. You can make and serve this drink without leaving the kitchen. Face it – all your guests are gathered there anyway, right?
3. It perfumes your home with the scent of autumn– spicy, apple-y and amazing.
4. Since this drink pairs perfectly with apple cider doughnuts, you now have an excuse to buy some. You saw them at the greenmarket and wanted them anyway.
Okay, that’s enough rationalizing. Let’s drink!
“Spiked & Spiced” Apple Cider
From Cocktails for a Crowd
Total volume: 52 ounces, or 6 1/2 cups
At home, ladle this warming drink straight from the stove (everyone’s probably gathered in the kitchen anyway, right?) or into a teapot to serve. Alternatively, consider pouring the cider into a heatproof thermos to keep toes warm at a tailgating party.
2 cinnamon sticks
8 whole allspice berries
32 ounces (4 cups) apple cider
16 ounces (2 cups) brandy (whiskey or aged rum may be substituted)
8 Tablespoons (1/2 cup) honey
8 cinnamon sticks, for garnish
Tie together the spices inside a square of cheesecloth and secure with twine, creating a spice sachet.
In a saucepan, stir together apple cider, brandy and honey. Drop in the spice sachet. Cover and bring to a boil, reduce heat and simmer for five minutes. Remove from heat and stir again. Discard spice sachet.
Ladle into glass mugs or tea cups and garnish each glass with a cinnamon stick.
If you enjoyed this post, please consider buying the book on Amazon: Cocktails for a Crowd. It makes a great host/hostess or holiday gift, too!
Well, THAT was fast.
Last Thursday, my article on questing for Havana Club rum went up on Bloomberg’s site. In short, it’s about the fact that the 50-year-old trade embargo between the U.S. and Cuba means that you can’t get Cuban rum — at least, not through most legitimate channels (although I found a loophole, and some worthwhile rum alternatives.)
And then yesterday came this surprise in breaking news: the U.S. is expected to normalize relations with Cuba. And that includes access to Cuban rum.
But wait — does that mean a bottle of Havana Club on every bar? Not exactly. Provisions include this little tidbit:
Small-scale imports of Cuban cigars and alcohol: US travelers will be able to import up to $400 in goods from Cuba, including $100 in alcohol and tobacco products.
$100 in alcohol isn’t a lot. And since retail outlets (and presumably, importers that sell direct to bars and restaurants) won’t have access yet, this effectively limits imports to private citizens who are bringing a few bottles at a time back from Cuba or duty-free in other areas. And it may not even be called Havana Club: according to rum maven Robert Burr, it may be re-labeled as Havanista.
What’s actually changing is that Cuban rum just moved out of the realm of “illicit alcoholic beverage.” That great thumping sound you hear? That’s bartenders across America pulling their contraband bottles of Havana Club out from under the counter and plunking them down on the bar in plain sight.
I’m glad I had the chance to search for my “holy grail” of rum. Now that it’s (slightly) easier to find, it’s your turn. Get out there and order your Havana Club; I’d love to hear where you find it and what you think of the rum.
I was asked to write an obituary for NYC’s tiki scene. But I found it alive and kicking, in some unusual spaces. You can read my article on Thrillist (The Rise and Fall (and Rise Again, and Fall Again) of NYC’s Tiki Scene), and I hope you find some new favorite places to indulge in a Mai Tai. I surely had a blast researching it and immersing in NY’s thriving tiki pop-up parties. But my favorite part was reminiscing with the tiki-literati about their experiences, most of which couldn’t fit into the already-dense article, unfortunately. For example, I asked each of the following individuals (admittedly, not all bartenders) for their favorite NYC tiki memories. Here’s what they said:
“Mahalo-ween. It was a Halloween event – it was on a Monday that year. We did a Tiki Monday, and it was such a fun event. That’s the one I have the photos for. I had a photographer come in …it was the people who came to it, we had an all-star cast of characters that attended the event. It was awesome and so much fun.” —Julie Reiner, co-owner and beverage director, Clover Club
“If you ask anyone, all the best memories involve Julie and Brian, because that synergy is unique among tiki. I don’t think anyone has the level of collaboration they had on a weekly basis. He would have Damon [Boelte] come in and do a Famous Grouse tiki night. Eight tiki cocktails with a Scotch base is crazy! To have that unique take every week. It was like a family that developed around that event with that amalgam of enthusiasts, casual participants, industry – it became a must-attend kind of thing. Julie’s willingness to let enthusiasts behind the stick – I did two or three Mondays With Miller. It’s extremely nerve-wracking to have Julie as your cocktail waitress!” — Adam Kolesar (“Tiki Adam”) and owner of OrgeatWorks
“I don’t have a favorite memory. I’m too concerned that there is no Tiki bar in NYC and when I say that, I’m referring to bars that take the craft of Tiki cocktails seriously – like Three Dots & A Dash and Smuggler’s Cove.” —Brian Miller
“My favorite tiki memories would not be from Painkiller, it would be from the Mai Kai in Fort Lauderdale, Florida. That is in my opinion the most sacred manifestation in physical and spiritual essence in America should be. It’s been owned and operated by the same family for the same 50 years and there is not a place in there that does not exude tiki spirit, from the decor, staff, cocktails, nightly performances – every time I go there it prompts lasting memories for me of that genre. Sadly, I can’t really say that my favorite tiki memories took place in the bar formerly known as Painkiller.” —Richie Boccato, proprietor, Dutch Kills
“One of the first bars to have a specialty cocktail menu dedicated to quality classic tiki drinks was Elletaria, a now-defunct Asian-fusion restaurant that was in the West Village. Before that, we pretty much had to make these drinks (and their component ingredients) at home. In these earlier years, making drinks at home and then having one specific place to go for the specialty tiki night allowed us to get to know a group of “tiki-regulars”, many of whom continue to be some of our best friends in NYC. This group has become our NYC “ohana” (or “family”) and we continue to get together to celebrate events, holidays and until recently, Tiki Mondays with Brian Miller. Aside from seeing our regular group of friends, a big part of what we loved about Brian Miller’s Tiki Mondays was the guest bartenders. It was always fun and interesting to watch them take on the classic tiki drinks, as well as seeing them invent new drinks, based on the spirit sponsor that week or their own personal preferences. When Tiki Mondays moved to Mother’s Ruin, there was then a frozen drink machine available, which Brian and the other bartenders were able to employ in very unique ways. For example, it was a fantastic kitschy idea for them to turn the Jungle Bird, a classic Campari-based tiki drink, into an amazing frozen drink.” –Nicole Desmond, Rhum Rhum Room
“In 2008, 2009, I saw a New York Times article about Jeff Berry. Quote: ‘you can’t get a good Zombie in NY.’ He was talking about Otto’s Shrunken Head. At the time, no tiki bars existed. And places said, let’s do something about that. As soon as I was able to legally go out and drink, I went out to those places (i.e Flatiron Room). When I got back to NY, Lani Kai and PKNY were up. I’m an Angeleno transplant, where we have Tiki Ti and some smaller places. It was great to see the evolution of the people doing this and their bars, and going to the openings of both of those places. Participating in that first Tiki Monday, and the rush of people coming downstairs. That was something I’d been waiting for a good five years to do. And having people love the drinks and having a good time.” —Garret Richard, bartender at Prime Meats, and host/creator of the Brooklyn Luau
Drink.Think is going on the road…to San Francisco!
If you’ll be in the Bay area on Tuesday, Feb 5, I hope you’ll come out to Cantina to enjoy a drink and hear an amazing group of writers read from their work about beverages.
In addition, Karlsson’s Vodka and Santa Teresa Rum will be pouring samples of their products. (The regular bar also will be available.)
Date & Time: Tuesday, February 5, 2013. The bar will be open starting at 6pm – the reading starts at 7pm.
Location: Cantina, 580 Sutter St at Mason St, San Francisco, CA
Admission: FREE admission and samples of Karlsson’s Vodka and Santa Teresa. Drinks will be available for purchase.
Featured Readers: Curated by wine and spirits writer Kara Newman, participants include:
I hope to see you at Cantina on Feb 5 – come thirsty!
The December 1, 2011 issue of Wine Enthusiast magazine is out, and it includes (among other things) my review column on Aged Rum. You can pick up a copy at the newsstand, or view it in digital format on Zinio (if it’s not there now, it will be soon). Here’s what I learned:
1. First, I learned that I really, really like aged rum. In general, the rums I tried were AMAZING, and I haven’t had such a good overall crop since the Bourbon category (and the high scores reflected that.)
However…. I do think this got “gamed” a little bit. In other words, I suspect that I was sent cream-of-the-crop reserve rums in many cases, rather than middle-of-the-line specimens. But I’m not really complaining. 🙂
2. Whenever possible, I try to arrange tastings to compare apples to apples – ie, for tequilas, it made sense to taste all the blancos together, then the reposados, etc. But it’s awfully hard to segregate rums. At first, I thought age would make sense – but many rums are made using a blend of rums of varying ages, and terms like “VSOP” and “anejo” are used pretty much willy nilly, which must piss off cognac & tequila makers. After a while, I understood why in his seminar at Tales, rum expert Ed Hamilton advised, “don’t get hung up by the age of your rum.”
3. It didn’t make sense to arrange tastings by provenance, either, since rums come from all over the Caribbean and Latin America. However, if I had specifically asked for rums from say, Martinique, or Puerto Rico, I could have done it. Lesson: I’ll be smarter in future rum tastings and will ask for rums from a specific place.
4. Soft, softer, softest. Sometimes we refer to spirits as having a “soft” or “velvety” texture. But I’ve never felt anything quite like aged rum for feather-bed softness on the tongue. It sounds like a cliché, but my raw tasting notes for one rum in particular said, “like sticking my tongue in feathers.” Not an appetizing description if you think about it too closely, but it was super-velvety. (The rum was Angostura 1919.)
5. Many rums were aged (or finished) in barrels that previously held Cognac, Sherry, Bourbon etc etc. You can really taste it in the spirit, too, which is lovely. The type of wood used varies too – French, American oak, etc. I knew this was increasingly common in whiskey, but I didn’t realize how prevalent the practice had become in rum too.
Do you have a favorite aged rum? I’d love to hear about it. (you know where to leave a reply…)
The August 2011 issue of Wine Enthusiast magazine is out, and it includes (among other things) my review column on Spiced Rum. You can pick up a copy at the newsstand, or view it in digital format on Zinio. Here’s what I learned:
1. Spiced rum has a bad reputation. It’s fun. It can be too sweet. You knew someone in college who tossed back too many Captain-and-Cokes. But that doesn’t stop many from taking spiced rum very seriously. Maybe too seriously.
2. Dry vs. sweet spiced rums. I didn’t realize there were different styles until I started tasting. But it’s a rather pronounced difference, and the “dry style” spiced rums were particularly nuanced and delicious.
3. Spiced rum is made with actual spices. Not just flavorings. Vanilla is perhaps the most commonly found spice. However, cocktail geeks mostly disapprove of “vanilla-forward” rums. Taste thoughtfully, and you may detect spices like clove, cinnamon, and nutmeg. Ginger and black pepper also may appear. One particularly spicy Cajun brand also used cayenne pepper.
4. Spiced rum is not part of the classic cocktail canon. Old school tiki bars would make their own. Some newfangled tiki lounges still do. (I’m lookin’ at you, Martin Cate!)
5. How to use spiced rum in cocktails. Tiki driks. Hot drinks like spiced cider. The Cable Car is a new classic. In other words, spiced rum is more versatile than I had thought. Check out some drink recipes here.
If you have a favorite spiced rum or cocktail made with spiced rum, I’d love to hear about it!
I finally found a bar that loves spices in cocktails as much as I do: the bar at Junoon.
Although the restaurant is its own brand of Indian Nouveau-Fabulous, they throw spices into their cocktails like nobody’s business. So far my favorites have been the Ginger Rose (gin, lychee, egg white, fresh ginger), and the Fall Daiquiri, which is made with muddled spices. Check out the drink menu here, although it’s not quite up to date with the cocktails being served at the bar now, like the spring-seasonal Rhubarb Cooler.
But something blew me away even more than the drinks: the spice room, hidden downstairs. Check it out in the photos below. On one wall, they’ve even posted their various recipes for curry mixes used in the restaurant. I didn’t think publishing those pages on the Internet would be quite fair. You’ll have to go check it out for yourself.
My story for Wine Enthusiast online is up this week, celebrating Hot Buttered Rum Day on January 17. (Don’t you just love these “holidays”?) As usual, there was a lot more than could possibly be squeezed into the article. For example, I learned you can “butter” spirits beyond just rum. For example:
1. Hot Buttered Rye – this was on the menu at Rye in San Francisco, and regularly sold out. UPDATED: also available at Rye in Williamsburg.
2. Hot Buttered Tequila – in addition to the “Hot Buttered Toddy” that ran in the WE piece, Camper English also takes on Hot Buttered Anejo (aged tequila) in Fine Cooking magazine.
3. Hot Buttered Bourbon – hat tip to Bon Appetit, circa…1999? wow. Practically retro!
4. Hot Buttered Scotch – Also in the whiskey category, photography and cocktal maven Kathryn Yu reports that Peels has hot buttered Scotch on offer.
In other words, butter can be added to pretty much any dark spirit (brandy, applejack, Scotch…) to create a Hot Buttered Whatever. But wait – not just dark spirits:
5. Hot Buttered Cachaca – when he was at Coppa, this was a specialty of Boston bar wizard Corey Bunnewith. Of course, he was getting all pastry chef on this drink, creating a brown butter noisette to fat-wash the cachaca, and adding Maldon sea salt, maple syrup, and a final dollop of compound butter sourced from a local dairy, seasoned with nutmeg and vanilla, and aerated in an ice-cream maker.
6. Hot Buttered Pisco – also courtesy of Kathryn Yu, who spotted this on PDT’s cocktail list last year.
Other random Hot Buttered Stuff I was unable to cram into the article:
–Cold Buttered Rum – as made by Todd Thrasher at Restaurant PX in Alexandria, VA.
–Buttered rum variations made with compound butters – mmmm. Craft (NY) was selling a spiced rum with compound butter one evening I passed through (they were making their own spiced rum, by the way), and we have Bunnewith’s compound butter above.
–And finally, a labor-intensive but delicious-sounding Hot Buttered Rum recipe from The Tipsy Parson, which was just too dang long to include in the WE piece, but sounds so delightful and-over-the-top that I just couldn’t quite let go just yet. Seriously – lots of buttered rum recipes begin by making a labor-intensive batter. This one begins with a creme anglaise – and then a batter too! This is an advanced-level buttered rum. So here it is:
Hot Buttered Rum
By Tasha Garcia Gibson of The Tipsy Parson, New York
Despite the somewhat labor-intensive batter, Garcia Gibson says the batter can be made ahead of time and frozen in ice cube trays. After, that, it’s simply a matter of adding hot water: “at this point, it doesn’t dirty a pan.”
However, a word of caution: When making this batter, you won’t be alone in the kitchen for long. Garcia Gibson says that when it’s time to make the batter, the staff quickly gather around, spoons in hand: “Everyone turns into children wanting to put their spoon in the bowl!”
Step 1: Make the Crème Anglaise
Set a large fine strainer over a medium bowl and set the bowl in a shallow pan of cold water.
In a large saucepan, combine the half-and-half and vanilla bean and cook over moderately low heat just until small bubbles appear around the rim, about 5 minutes.
In another medium bowl, whisk the sugar and egg yolks just until combined. Whisk in half of the hot half-and-half in a thin stream. Pour the mixture into the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until the sauce has thickened slightly, 4 to 5 minutes. Immediately strain the sauce into the bowl in the cold water bath to stop the cooking. Scrape the vanilla seeds into the sauce. Serve right away or refrigerate until chilled. Yields 1 quart.
Step 2: Make the Batter
Cream butter and sugars together in kitchen aid until smooth. Add crème anglais and mix until creamy. Mixture may be poured into ice cube trays and frozen in individual serving sizes or used fresh.
Step 3: Make the Drink!
Place the batter cube in the bottom of a footed mug. Add 1 oz of boiling water and stir until the mixture is melted. Add the rum, and top with more boiling water. Stir until the mixture is melted. Sprinkle top with freshly grated nutmeg and serve.
Turns out, Paul Clarke beat me to the punch, with his Serious Eats post on How To Make Spiced Rum From Scratch. In the article, he notes the importance of selecting the right rum to infuse — he recommends “something with a good, aged richness to it,” (I agree) and recommends Appleton Estate Extra, Mount Gay Eclipse, or Matusalem Gran Reserva.
He also warns that vanilla can overpower some spiced rums — which seems to be the chief complaint about the current crop of spiced rums. Personally, I find those vanilla notes pleasing, but certainly it’s more interesting when the rum shows pops of cinnamon, allspice, or clove.
Combine everything in a large jar and seal. Keep in a cool, dark place for a couple of days, shaking it once a day to distribute the ingredients. Start tasting it after 48 hours; adjust ingredients if necessary, and once you feel it’s done (probably no longer than 4 days altogether), strain and bottle.
In the past, I’ve also tried the following spiced rum recipe — it’s unorthodoxly fruity, intense, and loosely based on a house-made version that was served at the Waldorf-Astoria’s Peacock Alley bar a few years back, where the rum was shaken with Cointreau and raspberry puree.
Add all the spices to the rum, close, and let steep 24 hours, or as long as one week. Strain out the fruit and spices and cover tightly. Use in your favorite rum-based cocktails.