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‘Brandy’ Category

  1. Again? So soon?

    October 19, 2014 by Russ

    Just last weekend, I’d mixed up so- pardon me, compounded some punch for a few friends coming in from town.  They were wise enough to give me warning and express an interest in tasty drinks, so I compounded a batch of Billy Dawson’s punch.  It’s a delicious hot punch made with an oleo-saccharum of lemon peel and demarara sugar, lemon juice, rum, cognac, arrack, and a few ounces of porter (I used Samuel Smith’s Imperial Stout) over boiling water.  It’s a lovely thing, and our guests annihilated it in short order.

    Now, scarcely a week later, I get to make another punch!  Here in Columbia, we are lucky enough to in good company of other cities that host their own TEDx events.  The organizers of the event throw a few little shindigs for the selected speakers, and one of the first is the photo shoot party so that the publicity can begin.  We two here at Root and Glass are lucky enough to have been called on again to compound a punch for this party.

    Since I have been making punch for this long, and there will be a few repeat guests, I will be repeating the Regent’s Punch… to see if I’ve gotten any better at this, of course.  Not at all because I dearly love this recipe and couldn’t find a better one quick enough.  This involves more delicious rum, arrack, and cognac, but here there is pineapple syrup (steeping right now), green tea (cooling off and about to go in the fridge), champagne mixed in at the end, and this time the oelo-saccharum is made with orange and lemon peels.

    Regent's Punch
     
    A 200-plus-year old recipe, accredited to King George IV, when he was the crown Regent.
    Author:
    Recipe type: Punch
    Ingredients
    • Oleo-saccharum (4 oz. white sugar, peels of 2 lemons and 2 oranges)
    • 1 pint green tea
    • Juice of 2 lemons and 2 oranges
    • 8 oz. VSOP cognac
    • 2 oz. Jamaican rum
    • 2 oz. Batavia arrack
    • 2 oz. maraschino liqueur or pineapple syrup
    • 2 bottles of brut champagne
    Instructions
    1. Prepare the oleo-saccharum
    2. Steep the green tea (2 tea bags or 2 tsp of loose leaf) for 5 minutes and add, dissolving the sugar
    3. Juice the lemons and oranges into the bowl and stir
    4. Stir in the rest of the ingredients except the champagne
    5. Refrigerate for an hour or two
    6. When it's time to serve, pour it into the bowl and gently stir in the champagne
    7. Yields 10 cups

    Here’s to you, TEDx Columbia!  I sure hope you and your new 2015 speakers enjoy this punch.  It’s fit for royalty.


  2. Istiklal Caddesi a MxMo Smoke Recipe

    September 22, 2013 by Elyn

    Istiklal Cadessi

      mxmologo

    Since we are a brand new blog, it is pretty intimidating to try out our first Mixology Monday. Nonetheless, we were inspired by this month’s smoke theme.

    They say where there’s smoke, there’s fire– it isn’t necessarily true if we’re down to the smoldering embers, but, well, they say it anyway. In our case, where there was fire, now there’s smoke, and it’s time to stoke your enthusiasm for the next challenge.

    Elana gave us the lovely challenge of a cocktail with smoke and we have two to share with you. The first is one I’m calling Istiklal Caddesi after the street that forms the cultural hub of Istanbul.

    What does Istanbul have to do with smoke? Well, I was lucky to spend several weeks traveling in Turkey during the cold winter of 2005. On a backpacker budget, I stayed in lots of cheap hotels that were drafty and had inconsistent warm water. The place my travel companion and I would often go to warm up was one of the many tea shops scattered around any urban area in Turkey. Inside you could escape the cold, have a cup of strong and sweet tea, play backgammon, and rent a hookah to pass the time.

    Istiklal Cadessi

    This drink is an homage to those memories and also designed to be sipped as an accompaniment to enjoying a hookah. The recipe is functionally an apple brandy sour with some Turkish flavors tossed in to make it a little more special. My favorite shisha flavor has always been apple or cardamom so both of those flavors go into the drink via the apple brandy and cardamom syrup. Sumac is a tart berry that is a common cooking ingredient in Turkish food so the sumac tincture is there to blend the lemon and brandy harmoniously. Finally, the lapsang souchong syrup stands in for that strong, sweet, hot tea that I drank so many glasses of. Plus, it brings in the smoke flavor for the drink. This drink, like a hookah, is only subtly smokey but the flavor is definitely there. Enjoy!

    Istiklal Cadessi

    Istiklal Caddesi
     
    Apple brandy, cardamom, lapsang souchong, and sumac evoke the hookah smoke-filled tea shops of Istanbul.
    Author:
    Recipe type: Cocktail
    Ingredients
    • 2 oz. Laird's 7-Year Apple Brandy
    • 1 oz. lemon juice
    • 1 barspoon sumac tincture*
    • ¼ oz. cardamom syrup**
    • ½ oz. lapsang souchong syrup***
    • 3 dashes Fee Brother's Barrel-Aged bitters
    Instructions
    1. Combine all ingredients. Stir with ice. Strain into a glass with a single large ice cube.
    2. * Sumac tincture: Combine 3 tablespoons dried sumac with a ¼ cup vodka. Allow to steep covered for 24 hours. Strain through cheesecloth until sediment is removed.
    3. ** Cardamom syrup: Bring 1 cup of water and ¼ cup cardamom pods to a boil. Remove from heat and stir in 1 cup sugar. Allow cardamom to steep in syrup for 3 days. Strain to remove cardamom pods. Store in an old salsa jar.
    4. *** Lapsang Souchong syrup: Prepare lapsang souchong tea at normal strength. Stir in equal amount of sugar. Half-heartedly attempt to remove label from IKEA lingonberry syrup bottle. Give up. Store in the bottle anyway.