¡Tepache! Pineapple Cider – Boozy Newsie News Flash

On February 10, 2016February 10, 2016 By The Boozy NewsieIn Reviews4 Comments

Been a while since one of these, but the Boozy Newsie News Flashes are just quick reviews of drinks, places, events, anything that I’ve experienced recently. Here’s the latest!

I’ve had a lot of ciders, of varying types (hard, sparkling, regular, pasteurized, raw and probably dangerous…) and my favorite is still the fresh-from-the-press bottles you can get at Russell Orchards in Essex, Massachusetts. Not trying to be hipster and know about niche places — mainly it’s right near where I grew up.

Until a few weeks ago, though, I had never had cider made from anything but apples and a few pear versions. Until Reverend Nat came along with a pineapple one. Technically, it’s Padre Nat, just like Trader’s Joe’s Jose / Giotto / Ming / etc. variations for its foreign foods.

Called ¡Tepache!, exclamation points included, you’re instructed to mix 2:1 with a light beer (for best results). We tried both that concoction (¡Tepache!-Tecate is a mouthful) as well as drinking it neat, and it was definitely an interesting experience.

Tasting Notes:

BN: The cider was very sweet and light orange in color, with only a hint of carbonation. It wasn’t as acidic as pineapple juice is, but still had a good flavor of the fruit. Honestly, it tasted a little more like juice than it did cider or beer. I suppose that’s why they want you to mix it. Putting it together with a can of Tecate we had laying around somewhere, it added the right body and bubbles to the drink, without overpowering the pineapple flavor. It tasted like an unusual shandy, and I liked it, though I’m not sure I would have it again. It could be good for mixing in other combinations, but by itself it didn’t really have the right kind of oomph that I would be looking for in such a drink.

PiC: I definitely liked it better with the Tecate, but it was a little too sweet without it. It should taste more alcoholic.

2. Brandy Punch

On February 6, 2016February 7, 2016 By The Boozy NewsieIn Bon Vivant's Companion4 Comments

In theory, I would start with the first recipe. But this book has the confusing method of starting the section with a vague description of how best to make whatever particular type of drink it’s discussing (in this case punches) and then with the first real recipe ignoring everything that came before. But since this is the first concrete recipe, I’m going to do it, and then maybe go back to #1 once all of the punches are complete. Then maybe I’ll understand what he’s trying to get me to do. Maybe.

In the real world, Brandy Clark released a new single on Friday. Brandy Clark is pretty much the greatest — she’s written songs for essentially all of the biggest country stars (and the ones who are less huge but probably better, like Kacey Musgraves), and also has a really good album, 12 Stories, which you should check out. It’s on Spotify! Her new album is coming out in April. This has been a PSA from your friendly Boozy Newsie.

2. Brandy Punch

(Use large bar glass.)

1 table-spoonful raspberry syrup. [Made this from this Imbibe recipe.]
2 do. white sugar. [so as not to have to put a note every time from now on, I’m going to replace the do. (ditto) with the actual amount.]
1 wine-glass water. [2 oz.]
1½ wine-glass brandy. [I’m also going to adjust to modern measurements. This one’s 3 oz.]
½ small-sized lemon.
2 slices of orange.
1 piece of pine-apple.
Fill the tumbler with shaved ice, shake well, and dress the top with berries in season; sip through a straw. [Again, no straw, and I used some raspberries to match the syrup.]

Only thing I’d add here is that I decided rather than using the lemon as a garnish, he meant to squeeze the juice in. The pineapple I put in the glass early so some of the juice should have gotten in as well, but everything else was garnish.

Brandy Punch Prep

Tasting Notes:

BN: You can taste all the elements and they meld well. It’s not super sweet, which is odd because there’s both syrup and sugar in there, but I really like it! The best of the ones I made today.

PiC: It’s almost whiskey sourish, but fresher. That’s GOOD. It’s like a Sour Patch Kid in a drink! The raspberry and the sourness match to be just like the candy. We should remember this one.

Bonus shot of raspberry syrup:

88. Mint Julep

On January 30, 2016January 24, 2016 By The Boozy NewsieIn Bon Vivant's Companion1 Comment

In case you hadn’t noticed (since the first recipe was #125), I am indeed skipping around a bit. This is partially due to the availability of ingredients, and partially because I don’t necessarily want to be making punch after punch after punch, and then julep after julep after julep. What is an effective categorization method in a book is not the most fun in the kitchen.

So for this one I wanted something I had heard of before. Was this first version a classic Mint Julep? Short answer: no. It’s pretty different, except for shaved ice and mint, but is a really nice drink on its own. Score another one for Jerry Thomas.

In other news, the U.S. Mint recently announced the national parks that will be on this year’s America the Beautiful (read: fancy) quarters: Shawnee National Forest in Illinois, Cumberland Gap National Historical Park in Kentucky, Harpers Ferry National Historical Park in West Virginia, Theodore Roosevelt National Park in North Dakota, and Fort Moultrie (Fort Sumter National Monument) in South Carolina. The first will be on shelves (in wallets? What do you say?) on February 8th. Riveting news, I know.

88. Mint Julep

(Use large bar glass.)

1 table-spoonful of white pulverized sugar. [Powdered sugar.]
2½ do. water, mix well with a spoon. [do. is “Ditto” in ye olden days.]
Take three or four sprigs of fresh mint, and press them well in the sugar and water, until the flavor of the mint is extracted; add one and a half wine-glass [3 oz.] of Cognac brandy, and fill the glass with fine shaved ice, then draw out the sprigs of mint and insert them in the ice with the stems downward, so that the leaves will be above, in the shape of a bouquet; arrange berries, and small pieces of sliced orange on top in a tasty manner, dash with Jamaica rum, [I took this to mean dark rum] and sprinkle white sugar on top. Place a straw as represented in the cut, [I didn’t have a straw, but we’re getting some! By “in the cut” he means the image on that first Jerry Thomas post, which appears to just be in the drink. Not sure where else you’d put it.] and you have a julep that is fit for an emperor.

Fit for an emperor, eh? Pretty cool. Apart from the spirit choice (brandy instead of whisky), this started out like a pretty classic julep, but then he just goes crazy and adds all sorts of things to it. Only modifications I made (besides no straw) were to use new mint sprigs for the garnish because the muddled ones were kind of gross-looking.

Tasting Notes:

BN: I found it interesting that he didn’t use whisky, as that is a pretty common spirit back then — but I guess that wasn’t how he heard about the drink. I’ll look into when that switch occurred. The addition of the fruit and rum was really delicious though, especially the citrus — it gave it a lot more depth than I’m used to in a simply sweet and minty julep. I wanted a little more mint flavor but I should have just muddled more. I also liked the ombre (PiC is proud of my vocabulary) effect that was made when the rum was added to the top – dark rum to orange brandy to green sugar-mint water.

PiC: A little alcoholic for me, but i like it. Even making it a little sweeter would be good. I especially like eating a raspberry off the top and then taking a sip.

125. Port Wine Sangaree

On January 23, 2016 By The Boozy NewsieIn Bon Vivant's Companion3 Comments

My first thought upon seeing this particular recipe was that it was going to be like a sangria, due to the name. But it turns out that a) it’s not, and b) Sangaree is an older term for a rather vague set of cocktails from either the Antilles or Spain. Apparently, and this makes sense and I can’t imagine why I didn’t notice it before, it’s because they are usually reddish, and therefore look like blood (sangre in Spanish). Yay for etymology!

Anyways, I don’t really like port, but I thought that this might be a good start for good old Jerry, to see if he knows what he’s talking about. And he does! Though simple, this recipe brings out some good flavors and makes it easy to drink the spirit.

And, today, during a demonstration held in support of migrants, a number of protestors illegally boarded a ferry in the PORT of Calais, suspending operations. Just another event in a series caused by more and more migrants streaming into Europe from the Middle East. Luckily, this one does not appear to have been a bloody interchange. So, as the Spanish would say, no SANGRIENTA.

I’m both hilarious and informative.

This, and all recipes will be copied verbatim from the 1862 edition, with comments in italics.

Port Wine Sangaree

(Use small bar glass.)

1½ wine-glass of port wine [A wine-glass is equal to 2 oz., ish, so this is 3 oz.]
1 teaspoonful of sugar.
Fill tumbler two-thirds with ice.
Shake well and grate nutmeg on top.

I’ve encountered this problem where he doesn’t really specify between a mixing glass (I think that’s what he means by tumbler) and the final delivery vessel. Perhaps I’ll figure it out soon, but for now I combined ingredients and shook in a Boston shaker, then poured into ice in the glasses, adding the nutmeg after.

Port Prep

Tasting Notes:

BN: I liked this — it didn’t taste medicine-y like a lot of port I’ve had (which, generally, I hate), and the sugar somehow made me like it better, even though port is usually too sweet for me. I couldn’t really taste the nutmeg, but maybe I didn’t put enough in.

PiC: I liked this. I don’t know much about port, but I could taste the nutmeg at the end of the sip. It’s good!

The Deep Blue Sea – Shark Week

On July 10, 2015July 10, 2015 By The Boozy NewsieIn Originals1 Comment

It’s Shark Week, the only time people care about the Discovery Channel! And so, to a drink.

I tried something a little bit different this time, taking a pre-existing drink more specifically and modifying it. And I think it worked out well! The original recipe is the “Fred Collins Fizz,” from the New Guide for the Hotel, Bar, Restaurant, Butler, & Chef (that’s a mouthful) by Bacchus & Cordon Bleu, 1885. Instructions are copied verbatim, except for the last two. Adjustments were made by the replacement of orange with blue curaçao, as well as the addition of grenadine. To bring the blood into the blue ocean water.

The Deep Blue Sea

2 ounces bourbon
1/2 ounce simple syrup
juice of 1 fresh lemon
1 teaspoon blue curaçao
6 ounces fizzy lemonade
a dash of grenadine

Mix the bourbon, simple syrup, and lemon juice in an iced cocktail shaker and shake.
Strain into a large bar glass that is half filled with shaved (or finely crushed) ice.
Add the curaçao
Pour the lemonade into a collins glass, and pour the contents of the bar glass into it.
Dribble a little bit of grenadine into the top of the glass, and watch with satisfaction as it settles to the bottom
Enjoy, while deciding that you won’t go into the ocean for at least another year. Maybe July of 2016 you’ll give it another shot.

Tasting Notes:

BN: This was really good. Normally I say that because I’m proud of myself but this was awesome. It wasn’t super alcoholic, and the tartness of the fresh lemon worked incredibly well with the hint of grenadine. I tried it without the grenadine and it wasn’t quite the same. Well done, bartenders of 1885. Only disappointment was that it ended up green and red instead of blue and red, and kind of looked like it should taste like watermelon.

PiC: YUM. So tart and so tasty. *dives face into glass for more*

The All-American – Independence Day

On July 4, 2015July 4, 2015 By The Boozy NewsieIn Originals2 Comments

One of my two favorite movies is Independence Day. This has nothing to do with that.

When I started to think about making a drink for the 4th of July, I couldn’t quite put my finger on it. And then I found the perfect concoction, to represent our country through the lens of alcohol. Also, something that you can make quickly and easily, and go back out to your BBQ, beach, or however you’re choosing to celebrate the Fourth.

The All-American

1 can Budweiser

Open can.
Pour can into a tall glass.
Enjoy, while contemplating our country, and watching some big ol’ Amurrican fireworks.

Tasting Notes:

BN: This really should be called the President of Beers.

PiC: Tastes like beer. And AMERICA.

I was not compensated for my opinions in this post. But hey, Anheuser-Busch, I certainly wouldn’t complain if you chose to send something my way!

The Loving Cup – #LoveWins

On June 28, 2015 By The Boozy NewsieIn Originals1 Comment

The Supreme Court made a number of good decisions this week, but the one that seemed most apt for drinkifying was the Obergefell v. Hodges case, which is mostly known as the case that decided same-sex marriage was a right in the entire United States.

In honor of this decision, generally (and by me) regarded as a triumph of love over adversity, prejudice, and all that bad stuff, I decided to put things I love into a cocktail and see if it was any good. Slightly less thought through than SCOTUS’ decision, but hey, it ended up working.

The Loving Cup

1.5 oz not-too-intense scotch (Highland Park is great!)
.75 oz St. Germain
2-3 shakes rhubarb bitters (go easy on this)
juice of 1/4 lemon, or to taste
rainbow sour strips, for garnish

Combine ingredients in a Boston shaker, over ice.
Shake briefly and strain into a martini glass
Layer in the sour strip for garnish, gently.
Enjoy, while basking in the good sense (in this case) of this country.
Pro tip: eat the sour strips after they’ve had a good long soak in the cocktail.

Tasting Notes:

BN: I really liked this. Weirdly, I didn’t like the combination of the ingredients before adding the sour strip, and the sour strip itself was pretty cherry-medicinal which is never good. But together, they melded nicely (and you should probably wait a bit before drinking to allow them to do so). It had just the right amount of sweet and sour, and wasn’t too strong on any one flavor. Also, the alcohol-infused sour strip was delicious.

PiC: I really liked this! I mean, I love sour candy and I wanted this to be a good one given the awesomeness of the event that inspired it, but to be honest I thought it was gonna be super alcohol-tasting, which is not really my thing. But it actually was dangerously drinkable and went super well with the sour candy garnish, so yay! #LoveWins!

The Silverlake Craft Beer & Cocktail Expo – Boozy Newsie News Flash

On June 6, 2015June 9, 2015 By The Boozy NewsieIn ReviewsLeave a comment

On a rainy day back in April, I visited a new event held in the Silverlake neighborhood of Los Angeles, showcasing local bars, restaurants, and breweries, and what they had to offer in the line of food and drink. This had a pretty awesome lineup, and I both ate and drank too much… What better way to relive those memories than to tell you about it!

The host of the event, the 4100 Bar, had two house cocktails. On the left, the gin-based one, with TRU organic gin, cucumber, basil, lemon, and sugar. On the right (I got a little carried away drinking it before we took the picture), the scotch-based cocktail – scotch, agave, ginger, lemon, topped with Island single malt (I believe it was Oban but I don’t quite remember). Both of these were good, although the gin one pretty much just tasted like lemonade, which is not necessarily a bad thing.

Next, we braved the outside tents in the surprisingly powerful rainstorm.

The Thirsty Crow offered up a classic Old Fashioned, nicely mixed and not too sweet, including a real Maraschino cherry and juice (not the bright red stuff) and a ton of bitters, just the way I like it.

Next stop was Angel City Brewery, where we “sampled” (full glasses) their IPA and West Coast Wheat. Angel City tends to be a little hoppy for me — I know, I know, I should appreciate the bitterness, but I don’t — but I imagine if you like that sort of thing you’d be happy with these.

The Black Cat was churning out these nicely spicy cocktails — Ancho Reyes ancho chili flavored mescal, Lillet, grapefruit, lime, and a pinch of salt on top. Depending on the sip, the salt was a little strong but the flavors were great.

Malo had not only some delicious cocktails (we didn’t have three, I swear) but also amazing, seemingly deep-fried tacos and chips. The cocktails had Mexican Squirt soda, simple syrup, lime, grapefruit juice, tequila, and a pinch of chili salt, and were called “The Paloma.” Yay for names! I blacked out from how good the tacos were so I don’t remember what was in them, specifically.

We also got far too much to drink from Golden Road, a brewery I love. The 329 was an easy-drinking, not too flavorful lager, and the IPA was, well, an IPA. Sorry I can’t be more specific about that, but so it goes.

Doubling up at this point, Akbar had a Moscow Mule (left) that included the surprising addition of Chinese bitters, which apparently just tastes like anise. I couldn’t decide if I liked it or not, which is usually the case with anise-flavored liqueurs. Mohawk Bend, my favorite restaurant of all time, had essentially a vodka lemonade with California poppy bitters. I was sad that you couldn’t taste the bitters very much, as it sounded like a cool touch.

After all the alcohol, we needed a break — and Garage Pizza delivered. I know this is a drink blog, but this pizza was great, so you should go there. Perfect balance of grease and cheese.

The Virgil was giving out “The Caravan,” with rye, lemon, ginger, honey syrup, and angostura bitters on top. Nicely sweet and easy to drink.

A very similar-looking drink was made by Barbarella, with Makers 46, chipotle honey syrup, lemon syrup. Nicely spiced and the lemon cut the honey well.

Charcoal BBQ gave out some delicious pork ribs, pickled cauliflower and normal pickles. We went back later in the day and told the chef we really liked the pickles and he dumped out literally the entire container (at least a quart) onto a plate for us. This was slightly excessive, but we still ate it.

The last drink of the day came from El Condor, which gave out a perfectly normal but perfectly good margarita. Sampled this with some good old Mexican coke (or cola, in this case).

And then for the sad part of story. Apparently there was a pizza-eating contest at this event but SOMEONE (who will remain nameless) did not inform me of this fact until it was too late and it had already begun. Now how will I claim my pizza eating crown? I suppose I wouldn’t be able to compete with at least the beard of the winner (last picture) so it’s okay.

The Summer Daze – Memorial Day

On May 25, 2015 By The Boozy NewsieIn OriginalsLeave a comment

Happy summer everyone! Right now I’m in Palm Springs and it is appropriately hot and sunny. So, a drink to celebrate the new season, whether it’s already arrived where you are, or if it’s coming soon.

The Summer Daze

2 oz tequila
1 oz key lime juice
10 drops “Lindsay” pecan, habanero, magnolia bitters (I understand if you don’t have this; the spice and nut flavors are the most important so many substitutions can apply)
4-5 oz apple soda (this I found at a craft cocktail festival, but there are definitely many options I’ve seen)

Combine all ingredients in a glass with ice.
Stir gently to mix.
Enjoy, while poolside with a giant inflatable donut.

Tasting Notes:

BN: I liked this more than the individual ingredients. The apple soda which was too strong and candy-esque (tasted just like a Jolly Rancher) was nicely tempered by the lime, and altogether it was a really nice summer drink. Sort of like a slightly appley margarita. The bitters are AWESOME, and if you can get your hands on them, do!

PiC: I love tequila, and I love key lime, so the chances were good that I would like this – and I did. It was almost like drinking sour apple candy (big fan of the sour candy over here) but still crisp and refreshing. I would drink many of these.

The Congratulations, Princess – Royal Baby is Born

On May 2, 2015 By The Boozy NewsieIn OriginalsLeave a comment

One very important thing happened today — I learned that I don’t have normal champagne flutes in my house. Also, the new royal baby was born to Prince William and Kate! Hurray for the monarchy, God save the queen, and all that jazz. In honor of the as-yet-unnamed baby princess, I give you the Congratulations, Princess (which you would feel silly ordering at a bar but might anyway, because it’s pretty good).

Champagne is for celebrations, pink is for girls (only traditionally, of course), and also these are the ingredients I happened to have around. Enjoy!

The Congratulations, Princess

3 oz fresh-squeezed ruby grapefruit juice
3(ish) strawberries
6 oz champagne

Dice strawberries (reserving one for a garnish) and muddle in a mixing glass with the grapefruit juice. The ratio is about one strawberry for every 2 ounces of juice, maybe err on the side of more juice.
Strain juice/strawberry mixture into a (real) champagne flute.
Pour in champagne; if you want a larger or smaller drink the ratio is 2 parts champagne to 1 part juice.
Slice the remaining strawberry into, well, slices, and use one as a garnish.
Eat the rest of the strawberries.
Enjoy, while imagining what your life would be if you were a member of the royal family.

Tasting Notes:

BN: This is not dissimilar to the Academy Awards drink I made a while ago, but still very enjoyable. As I noted above, I could have used a little more grapefruit in this, as the strawberry was a strong flavor, but it was a very nice brunch drink, something I enjoyed much more than regular mimosas, which are okay but not amazing. In general, I think I need to work on making drinks with all sorts of crazy ingredients, but in this case, a three ingredient cocktail is perfect.

PiC: This is probably my favorite drink so far. This is delicious and I could drink it all day.