Winter Cocktails – January 19, 2013

Transcription

Winter
Cocktails
Presenter: mark holt
SF Bay AREA Cocktail Society
South bay Chapter
Meeting no. 1
January 19, 2013
Sunday, January 20, 13
winter Cocktails
• Hot Buttered Rum
• Coffees (Irish, Spanish, Mexican)
• Tom & Jerry
• Flips
• Egg Nog
• Hot Toddy
• Bonus: Blue Blazer
© 2013 San Francisco Bay Area Cocktail Society. All Rights Reserved.
Facebook.com/sfcocktailsociety
Today’s Drinks
• Hot Buttered Rum
• Tom & Jerry
• Egg Nog
• Hot Toddy
Before We Start
• Chairman’s Reserve Spiced Rum is
wonderful in winter drinks and
affordable
• When Using raw eggs in a Cocktail, Dry
Shake First to break egg up then wet
shake
• Pour hot water prior in hot drink
glass, cold water prior in cold drink
glass. Gets the glass ready.
• Use Tempered Glass When Using Fire
• get a good water boiling appliance
• Blue Blazer Warnings!!!! Fire burns
you and your house! Be careful.
You’re Gonna Burn
Your face Off!
This video can be found
at:
http://youtu.be/
0FO_yEqVAjM
Source: http://gizmodo.com/5976866/gizmodos-guide-to-setting-drinks-on-fire
hot
buttered
rum
An American Tradition
About: Hot Buttered Rum
• Dates back to colonial days (1650’s)
when rum was added to toddies or nogs
• Served as a Single Serving or Batched
• Spiced or aged rum is commonly used
• Buttered Rum batter recipes published
as early as 1917 in the book “The Ideal
Bartender”
• Notable version with vanilla ice cream
served at the Heathman Hotel in PDX.
• National Hot Buttered Rum Day is
January 17th, really.
Making: Hot Buttered Rum
at:
http://youtu.be/
t9wNGIgN_f8
Making: Hot Buttered Rum
at:
http://youtu.be/
t9wNGIgN_f8
Recipe: Hot Buttered Rum
3 cups brown sugar
1/2 cup unsalted butter
3 Tbsp honey
1 Tbsp rum extract
1 Tbsp vanilla extract
1 tsp ground nutmeg
1 tsp ground allspice
1 tsp ground cinnamon
Preparation: (Makes 25 servings)
To Make Hot Buttered Rum Mix:
1. Mix the ingredients using a beater until everything is blended
together.
2. Store in a well sealed jar in the refrigerator until needed.
To Make a Hot Buttered Rum drink:
1. Pour 2 ounces of light or dark rum into an Irish coffee glass or
mug.
2. Add a heaping spoonful of the hot buttered rum mix.
3. Fill with hot water (not boiling).
4. Stir well. Garnish with cinnamon stick if desired.
Source: About.com
Recipe: Hot Buttered Rum
Shhh…..Just Look Pretty (A Modern Twist on a Hot Buttered Rum)
1 dash house orange bitters
3 dashes Angostura bitters
3.4 oz caramel syrup
1 3/4 oz. Atlantico Reserva infused with chocolate black tea*
1) Fill a 10 oz. mug with piping hot water and let the glass heat while you
build this drink in a cocktail tin.
2) When the mug is heated pour out the water, add the cocktail, and fill
the rest of the way with more piping hot water.
3) Add 1 mold of Chartreuse whipped butter** on top and serve.
*To one 750 ml bottle of Atlantico Rum macerate 3T of a good quality
chocolate flavored black tea for two hours.
**In your mixer place two sticks of room temperature butter and whip on
high for two minutes while drizzling in Green Chartreuse to
taste. Spread 1/2 ” high in a rectangular pan lined with wax paper and
freeze. Using miniature ridged ring cutters, cut out shapes as you would
cookie dough and refrigerate molds until use. Mind you do not use too
much Chartreuse or the butter will not set.
Source: Naomi Schimek, Spare Room - LA via Caroline On Crack
Irish Coffee
Created in Ireland,
Popularized in
San Francisco
About: Irish Coffee
• Recreated at the Buena Vista Cafe
(Hyde @ Beach) in San Francisco
November 10, 1952 by Stanton
Delaplane (International Travel
Writer for the SF Chronicle) and Jack
Koeppler (Owner-Bartender)
• Then San Francisco Mayor, a dairy
owner, solved to floating cream issue
• at the Shannon Airport, bartender Joe
Sheridan created the drink for
Americans arriving on a late night sea
plane. Tailored to the American Palate
Making: Irish Coffee
4 ounces freshly brewed
coffee
1 1/2 ounces Irish whiskey
1 teaspoon brown sugar
1 Dollop of freshly
whipped cream
Combine the coffee,
whiskey, and sugar in a
hot Irish coffee mug;
then float whipped cream
on top.
Variations
•
Italian Coffee: Substitute Amaretto
for the whiskey
• Jamaican coffee: Substitute dark rum
for the whiskey
• Mexican coffee: Use Cafe de Olla and
substitute Kahlúa and Tequila for the
whiskey. Cocoa and Cayenne optional.
Cafe de Olla recipe at
johndlee.hubpages.com/hub/How-to-MakeCafe-De-Olla-Cinnamon-Spiced-MexicanCoffee
Spanish
Coffee
Famously Made at
Huber’s Cafe in
Portland, Oregon
About: Spanish Coffee
• Huber’s Cafe established in 1879.
Oldest restaurant in Portland
• Developed their Spanish Coffee in
early 1970’s by James Kai Louie (Son of
the Nephew of the Son of Jim Louie. Jim
took over in 1910 from the late 1800’s
owner Frank Huber)
• Served hot or cold (iced)
• Huber’s is the largest user of Kahlua
in the USA by an independent
restaurant
Making: Spanish Coffee
at:
http://youtu.be/
gUUyH4tikQ0
Making: Spanish Coffee
at:
http://youtu.be/
gUUyH4tikQ0
Recipe: Spanish Coffee
3/4 oz. 151-proof rum (Huber’s uses Bacardi)
1/2 oz. triple sec (Huber’s uses Bols)
2 oz. Kahlúa
3 oz. fresh-brewed coffee
Glass: sugar-rimmed red wine or Irish coffee
glass Garnish: lightly whipped cream and
sprinkling of ground nutmeg
Add the rum and the triple sec to the sugarrimmed glass and carefully ignite. Add Kahlúa
(the flame should go out at this point) and top
with hot coffee. Garnish.
Tom & Jerry
Not Named After A Cat
and A Mouse
About: Tom & Jerry
• The drink was created to promote
Pierce Egan's 1821 book, "Life in
London, or The Day and Night Scenes of
Jerry Hawthorn Esq. and his elegant
friend Corinthian Tom." The book
became a stage play known as "Tom and
Jerry, or Life in London."
• Since Eggs are used do not store
batters more than 2 days
• Pegu Club recipe at www.nytimes.com/
recipes/1014400/Tom-and-Jerry.html
Making: Tom & Jerry
at:
http://youtu.be/
5Z9wvOgA6VY
Making: Tom & Jerry
at:
http://youtu.be/
5Z9wvOgA6VY
Recipe: Tom & Jerry
Tom & Jerry batter
6 eggs, separated
2 1/4 cups sugar
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
1/2 cup (4 oz.) half and half
1/4 teaspoon ground nutmeg
Separate eggs; set yolks aside. Beat the egg whites in a mixing
bowl until peaks begin to form. Add 1/2 cup of the sugar; beat
until peaks form again. Add yolks to the whites, beat in. Add
remaining sugar, vanilla and cream of tartar. Beat until
combined. Stir in half and half. Refrigerate in a covered
container for 30 minutes before preparing the drink. Makes
batter for 25 two-ounce pours.
Source: Chris Hannah at Arnaud’s French 75 Bar in New
Orleans, LA
Recipe: Tom & Jerry
Tom & Jerry Cocktail
1/4 oz of Myers Dark Rum
1 oz Wild Turkey Bourbon (Bulleit Also works well)
4 oz Hot Water
3 - 4 oz Tom and Jerry Batter*
fresh Nutmeg
Combine the rum, bourbon, and hot water in a coffee mug.
Spoon the batter over the drink, and grate fresh nutmeg
over the top.
Source: Chris Hannah at Arnaud’s French 75 Bar in New
Orleans, LA via www.noladefender.com/content/
chr5i6stmas-sp3irits
Flips
By Definition All Flips
Contain A Raw Egg
About: Flips
• According to Bacardi.com, the colonial drink the White
Notes could correctly be described as a rum flip, making
it a member of a family of drinks that goes back to the
17th century. The word “flip” at that time (1695) meant
“froth”, and this referred to the popular sailor's drink
of hot ale, rum and sugar. The sailors would stick a red
hot iron into it so that it boiled up and “flipped”.
Even as late as the 1862 edition of Jerry Thomas's How
to Mix Drinks, the rum flip was still very much a hot
beer concoction. Thankfully, at some unspecified time in
the 20th century, the rum flip finally left the Dark
Ages. Out went the red hot poker and eggs became the
preferred method of making it “flip”. The flip was thus
reborn as a smooth, creamy cocktail – and the White
Notes is an excellent specimen.
• Can be served Hot or Cold (traditional)
• Many versions of this drink: Sherry, Ale, brandy, Port
Wine, Cherry Heering, etc.
Making: Flips
at:
http://youtu.be/
q3mDMOImeow
Making: Flips
at:
http://youtu.be/
q3mDMOImeow
Recipe: Flips
Rum Flip
2 oz Dark Rum (El Dorado 5, Smith & Cross)
0.5 oz Simple Syrup
1 Egg
Dry Shake then wet shake. Strain and serve.
Variations
• 0.5 oz Limoncello
• Yankee Flip uses Applejack instead of rum
Egg Nog
A Winter Classic
About: Egg Nog
• Most likely, originated in England.
Came to the colonies in 18th century
• Name may come from combination of egg
n’ grog in colonial USA
• Too many variations to count
• Basically, it is a rum or brandy flip
with the addition of cream or milk
• Served as a Single Serving or A punch
• Lookup the Eggnog Riots at West Point
in 1826
Making: Egg Nog
at:
http://youtu.be/
lTTCfVLmqOo
Recipe: Clyde Common
Egg Nog
AÑEJO TEQUILA AND AMONTILLADO SHERRY EGG NOG
12 large eggs
18 oz (by volume) granulated sugar
3 tsp freshly-grated nutmeg
12 oz anejo tequila
15 oz Amontillado sherry
36 oz whole milk
24 oz heavy cream
In a blender or stand mixer on low speed, beat eggs until smooth.
Slowly add nutmeg, and sugar until incorporated and dissolved.
Slowly add sherry, tequila, milk and cream. Refrigerate overnight
and serve in small chilled cups. Dust with fresh nutmeg before
serving.
Makes one gallon.
Source: Jeffrey Morganthaler from Clyde Common in Portland,
Oregon via www.morganthaler.com
Recipe: Egg Nog
2 large eggs
3 oz (by volume) granulated sugar
½ tsp freshly-grated nutmeg
2 oz brandy
2 oz spiced rum (Jeffrey uses Sailor Jerry’s)
6 oz whole milk
4 oz heavy cream
Beat eggs in blender for one minute on medium speed. Slowly add
sugar and blend for one additional minute. With blender still
running, add nutmeg, brandy, rum, milk and cream until combined.
Chill thoroughly to allow flavors to combine and serve in chilled
wine glasses or champagne coupes, grating additional nutmeg on top
immediately before serving. Serves two.
Source: Jeffrey Morganthaler from Clyde Common in Portland,
Oregon via www.morganthaler.com
Hot Toddy
So Many Variations of
this cocktail
About: Hot Toddy
• Known as Toddy, Totty, Tottie
• Invented in 18th Century Scotland to
make scotch more palatable (to Women)
• Can be made with rye, bourbon, Scotch,
Irish whiskey, applejack, brandy, or
Jamaican rum
• Serve as a punch or individually
• Can be served hot or cold
• Known as a Cold, sore throat cure
• National Hot Toddy Day is Jan 11th
Name: Hot Toddy
• It has been suggested that the name comes from the toddy drink in
India, produced by fermenting the sap of palm trees. The term could
have been introduced into Scotland by a member of the East India
Company.
• in Allan Ramsay's 1721 poem The Morning Interview, which describes
a tea party in which it is said that
"All the rich requisites are brought from far: the table
from Japan, the tea from China, the sugar from
Amazonia, or the West Indies, but that
'Scotia does no such costly tribute bring,
Only some kettles full of Todian spring.'"
To this passage, Ramsay has appended the note:
"The Todian spring, i.e. Tod's Well, which supplies Edinburgh with
water."
Tod's Well, on the site of Arthur's Seat, supplied Edinburgh, and since
whisky derives its name from water (the Scottish Gaelic term uisge
beatha), it could be that "Toddy" was a facetious name for whisky.
Recipes: Hot Toddy
4 oz Hot water
1 teaspoon Demerara sugar or 1 cube
Lemon peel
2 oz Scotch Whisky (Macallan or Ardbeg)
Rinse a mug or cup with hot water. Add 1 teaspoon Demerara sugar
and a swatch of thin-cut lemon peel. Add 1 oz boiling water and stir
to dissolve the sugar. Add 2 oz brawny single malt Scotch
(Macallan or, if very cold, Ardbeg). Finish by adding 3 oz more of
hot water to bring the heat back up.
• AKA the WHISKY SKIN. The “skin” part coming from the lemon peel
and the “whisky” part meaning they liked it best with Scotch.
• Many modern versions include tea instead of water and honey
instead of sugar.
•Punch version at www.esquire.com/drinks/hot-toddy-drink-recipe
Source: Based on David Wondrich’s version on liquor.com
Blue Blazer
Can You Say “Flair!”?
About: Blue Blazer
• Jerry Thomas’ signature cocktail
invented at the El Dorado in San
Francisco
• It’s all about the show! The cocktail is
just a hot simple Whisky Punch aka Hot
Toddy.
• Special cups made for the preparing of
this cocktail.
Making: Blue Blazer
at:
http://youtu.be/
RuRJ7hWe9lA
Making: Blue Blazer
at:
http://youtu.be/
RuRJ7hWe9lA
Recipe: Hot Toddy blue
blazer Style
3 oz boiling water
1 part over proof rum
1 part Maker's 46
1 part quality cognac
3 - 4 dashes Angostura Bitters
1 part Old Fashioned SImple Syrup (see link below for recipe)
1/4 tsp. cinnamon
add boiling water to one of two large metal or ceramic mugs
add remaining ingredients to the second mug and ignite with fire
slowly begin rolling the alcoholic ingredients and the water back
and forth from mug to mug.
as you roll the drink, position your mugs and farther and farther
apart vertically to increase the length of the flame
once thoroughly mixed, add cinnamon and quickly cap one mug with
the other to snuff the flame.
serve in a goblet or snifter with a slice of lemon.
Source: Jamie Boudreau via http://www.smallscreennetwork.com/
video/463/raising_the_bar_hot_toddy_blue_blazer/
Recipe: blue blazer
1 bottle cask-strength single-malt Scotch, such as Laphroaig, the Glenlivet Nadurra,
or the Macallan
4 tsp Demerara sugar or Sugar in the Raw
4 1-inch strips of thinly cut lemon peel
1. Clear all flammable materials from the mixing area.
2. Lay down some damp cloth napkins for the spills. There will be spills.
3. Put a pot of water on to boil.
4. Prepare 4 espresso cups by putting a teaspoon of sugar and a strip of lemon peel in
each.
5. Pour 1/2 cup of boiling water into one of the metal mugs.
6. Quickly add 5 oz whisky.
7. Light this with a long match or grill lighter.
8. Pick up both mugs and carefully pour 3/4 of the contents of the flaming one into the
other.
9. Now pour 3/4 of that back into the first mug, from a greater distance.
10. Repeat 4 or 5 times, increasing the distance each time, all the while talking
nonchalantly about how Jerry Thomas used to make these back in old San Francisco.
11. Finally, pour all the liquid into one mug, and from there fill the 4 espresso cups.
These should be flaming as well.
12. Use the bottom of one mug to snuff whatever's on fire -- i.e., the other mug, the
cups, the table, your shirt, the cat, etc.
13. Stir the contents of each cup to dissolve the sugar, and serve.
14. Immerse the mugs in cold water before repeating.
Source: David Wondrich via http://www.esquire.com/features/food-drink/blueblazer1107
Questions?
Time to Mix & Mingle
Thanks for Coming!!!
See You Next Month
For “Famous Drinks of
New Orleans”

Winter Cocktails – January 19, 2013

Transcription

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