69. West Indian Punch

69. West Indian Punch - Hero

Here’s another variation on JT’s Brandy Punch (after last week’s Barbadoes Punch). I, for one, didn’t know that preserved (not candied) ginger was a thing, but apparently it’s pretty common in British-esque countries. And is very tasty. I’ve eaten many a “clove” or two on their own once I found it at our local British food store. It’s a pity it’s not more common.

One of the biggest news stories today is Wikileak’s release of details on CIA hacking tools that can snoop on your phone, computer, and even your connected TV. This is not super surprising, as the spy agency is just that — a spy agency — but it will definitely pose problems for the western organization (ugh that’s a stretch) as some of the tricks of their trade are now revealed.

69. West Indian Punch - Ingredients

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222. Lemonade

222. Lemonade - Hero

Who says a cocktail has to be alcoholic? Certainly not Jerry Thomas. He has a whole section of “Temperance Drinks” (oddly, the section itself is numbered 221, so I’m not entirely sure what his system is). We’ve actually seen one of these before, the Soda Nectar (228), but this one is a little more involved. He is definitely playing fast and loose not just the definition of lemonade, but also the more common definition of “temperance,” as this actually does have alcohol in it, if only a small amount. It’s also nice to be able to make this on a per glass basis, instead of a big pitcher all at once.

Interesting to note that there’s a footnote after the title of this drink which directs people to some other lemonade recipes in “The Manual for the Manufacture of Cordials, etc,” in the “latter part of this work.” I don’t actually have this part, but I think it’s okay — I saw it online, and it’s more about the ingredients than the actual cocktails. Which is cool, but not the goal here.

In the news-I-know-little-about vein, apparently Beyonce’s lawyers are trying to dismiss a filmmaker’s claim that she stole elements of his short film in her video album, Lemonade, that was released recently. Presented mostly without comment, as I feel like rights are such a messed up issue that it’s really hard to come down on one side or the other.

222. Lemonade - Ingredients

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2. Brandy Punch

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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.

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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.

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Bonus shot of raspberry syrup:

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The Sagetini – Thanksgiving

Sagetini Happy Turkey Day! In honor of the day — and the best part of the meal, stuffing — I have made a drink based on sage, which is the primary spice in stuffing. And is delicious.

Interesting note in the preparation of this drink: I wanted it to be like a martini and even though it’s not, it’s still very small. You might want to double it to make it more of a normal size, but keep in mind that then there’s a lot of alcohol. Not the worst thing after a day of eating, but still. Why are martinis usually the same price as other cocktails? They’re so alcoholic, so you’d think they’d cost more. I’m confused. Anyways, on to the drink.

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The Sagetini

  • 2 oz gin
  • a bunch of fresh sage (I used all but one of the leaves in the picture above, and that one I used as a garnish. so 10-15 leaves?)
  • .5 oz simple syrup
  • 7-8 dashes orange bitters (to taste, and if you don’t have bitters you can substitute triple sec)

Muddle the sage in the bottom of a mixing glass. Muddle it real good! Pour in the remaining ingredients, stir, and strain into a chilled martini glass. You can double strain if you want to get rid of all the herb bits but I kind of like them. Garnish by floating a sage leaf on top of the drink. Sagetini 2 Tasting Notes

BN: I really liked this. I was worried a little about how simple it was, but the orange and sage worked really well with the gin, and it had the right amount of sweetness to counteract the fact that I don’t like gin. I loved the way it looked, with such an interesting shade of green and the floating leaf (though it does slowly sink which is a little awkward) and would be interested to see how a full-sized version would hold up. Not that I meant for this to be a mini size, but that’s how it turned out. I would make this again!

PiC: I appreciate that this is probably a good drink, even if I don’t like it – too alcoholic for me. Still, I can tell it has the right amount of sweetness to temper the gin-ness, and the sage is a nice flavor. In summary, it’s probably perfect for your more boozy relatives (read: most of mine) pre-turkey dinner. Sagetini 3