Cocktail of the Month - August: Dark and Stormy

The Dark and Stormy, in contrast to most of our featured drinks, has a fairly easily obtained and unquestioned history.  The trademarked recipe is the property of Gosling’s, which is still owned by direct descendants of its founder- and they have maintained a fairly detailed historical record. James Gosling left England in 1803, looking to expand his family’s spirits business to Virginia. On his way, he became stuck on the reefs around Bermuda for several months, and decided to stay. The climate of Bermuda was perfect and he began distilling a spiced Rum that was barrel aged, and served directly from the barrels. Around the same time, in another area of the island, the Royal British Navy began brewing a ginger based beer - perhaps as a way to combat seasickness or to reduce the alcohol content in the sailors’ daily rations. By the mid-1800’s Gosling’s Rum had been combined with ginger beer in what was to become the unofficial drink of Bermuda.

In 1914 Gosling’s began selling their rum in old British Champagne bottles reclaimed from the officers’s club. The bottles were sealed with black wax, leading to its iconic Black Seal label. Shortly thereafter, legend has it, a British soldier described the drink as “the color of a cloud that only a fool or a dead man would sail under”, which lead to the moniker “Dark and Stormy”.

In contrast to the ease of discovering the recipe and history, making the Dark and Stormy proved a bit more difficult. Per the trademark, a Dark and Stormy can only be made with Gosling’s Black Seal Rum (and they WILL enforce it). We tasted the Black Seal rum on it's own, and it did have a distinctive spice profile, and a very smooth finish. It’s fairly easy to locate at your local spirits establishment. Ginger beer, on the other hand, is a whole different story.  Neither of us were able to find it easily available in our regular grocery stores, despite having seen it in the past. Ultimately we were able to locate a decent selection at both World Market and Total Wine- depending on your area and time of year you may have better luck with local shopping options. Once we located ginger beer, we realized that there were a wide range of options. We first tried a variety that contained alcohol - it made for a VERY strong drink! For this blog, we decided to use Gosling’s “Stormy” Ginger Beer- since it was designed specifically for making a Dark and Stormy. It is a non-alcoholic variety, and tastes a lot like an old fashioned brewed ginger ale, with the distinctive ginger bite you’d find in raw or candied ginger. We really enjoyed this combination, as when mixed, the drink still contained both the flavor profile of the rum and a definite ginger bite. It wasn’t quite as refreshing as some of our other summer drinks, but it is a nice option if you want to try something new.

RECIPE 

2 oz Goslings Black Seal Rum 

Ginger Beer - as needed for glass (less than 10oz)

Optional lime wedge

Fill a highball glass with ice 

Add ginger beer- leaving enough room for the Rum

Add optional squeeze of lime and rim the glass if desired

Pour Rum on top and swirl to see the Stormy effect

(You can add Rum first, but we liked the visual effect better this way)

Obviously we had a bit of fun with our pics for this one - especially that header pic!  We truly did try to make this as a storm was coming in, but it's a bit hard to see the storm clouds in some of the pictures - so we just went all out creating our header!  But the thought is there, and a Dark and Stormy would be lovely to sit and sip on the porch watching one of those summer thunderstorms roll in!  Cheers!

Christine & Stacy

If you try one, share a picture with us in the comments! 

Cocktail of the Month- July: GIn Rickey

Gin Rickey- light, limey refreshing; the perfect drink for hot midsummer days. And as it turns out, the perfect drink for your Fourth of July festivities. In July of 2011 the Gin Rickey was proclaimed Washington DC’s “native drink”, so it’s the perfect addition to your July 4th festivities.

The Gin Rickey has its origins at Shoomaker’s - a favorite hangout for DC Lobbyists even in the 1880’s, and is named for Colonel Joe Rickey, one of the most prolific of his time. Rickey was a well known “political fixer” and a frequent drinker at Shoomaker’s. Legend has it that he requested a cocktail of bourbon, lime juice and club soda as a hang over cure- after a night of hard drinking and political wrangling.  Over time, other patrons started asking for “Rickey’s Drink”. As gin grew in popularity, the sophisticated drinkers in DC and New York made a substitution, and it took off from there. Though you can still order a bourbon based “Joe Rickey”, it is far over shadowed by its gin descendant. Rickey, a true Southerner (and former Confederate officer) at heart, was not pleased with this development. He was on record on more than one occasion expressing his displeasure with this turn of events, and undoubtedly would not have appreciated the prime billing the drink received in his obituary.

Regardless of its storied past, and our enjoyment of good bourbons, we found the gin and lime combination to be the perfect refresher on a hot southern night. Hope that you enjoy it as well!

RECIPE

2oz Gin

Juice of 1 lime

4oz Club Soda

Fill your highball glass with ice

Add the gin and lime juice

Top with the club soda

Garnish with a lime wedge, give it a little stir and enjoy!

Cheers!
Stacy and Christine

Cocktail of the Month - June: Classic Daquiri

With June upon us, it finally feels like summer.... hopefully the erratic temperatures and crazy rains are behind us, children are finishing up their school years, and the beach is calling us. That makes it the perfect time of year for sipping something cool and refreshing on the back porch at the end of the long day. There are plenty of sugary, frozen, trendy drinks you can serve, of course, but we find the simpler flavors of this classic much more refreshing!

According to legend, the development of the daquiri occurred as the British Navy was fighting in the Caribbean, during the 1740’s.  Historically the navy had been given a hearty beer ration, that had been reduced to a pint of rum by that time period (due to accessibility and ease of transport). Naval leaders realized the men would fight more effectively if they were a bit more sober, and so their rum ration was cut with water and lime juice- well on its way to being a daiquiri.

The drink spread to the Cuban Natives, and sugar was added, from their plentiful plantations. The drink became a combination of water, rum, sugar and lime juice- and was ultimately named for a local beach by American miners that occupied Cuba following the Spanish American War. Over time, the recipe was refined and the water was eliminated - as it was discovered that the cracked ice provided enough balance to the rum.

You can learn more about the history of the Daquiri- and it’s cousin the sugar free Hemingway Daiquiri (thanks to his diabetes)- here....

We used the Bartender’s Bible for our classic recipe- and just pictured ourselves on Daquiri Beach while drinking it.

RECIPE 

2oz Rum

Juice of 1/2 lime

1/2 tsp simple syrup (or to taste) 

Mix all ingredients in a shaker with cracked ice, and strain into a chilled glass. 

Cheers!
Stacy & Christine

Cocktail of the Month - May: Bourbon Smash

Last May we featured a somewhat complicated, delicate to make, spring classic- the Mint Julep. While we had a great time figuring out the science behind the perfect julep, and it’s a great occasion drink, it was something that we wouldn’t make as a daily cocktail - too much careful attention and planning. (You can read about our julep exploits here ... )

While we were looking for classic cocktails to feature this year, we found the perfect answer - the Bourbon Smash. Much easier to make, with the same fresh flavor profile as a julep. Dating back to at least 1862, the Smash is listed as a more casual variant of the Mint Julep. Historically it’s unclear which came first- whether the Smash is a dressed down Julep or whether the Julep was a more fancy follower of the Smash. Either way, both are fabulous in their own right, and in their own situation.  A Smash is literally "smashing" the ingredients/fruits and adding spirits and ice.  So, fun to note, all Julep's are Smashes, however, all Smashes are not Juleps.

Although there have been countless variations on the Smash, with some recipes being as vague as "a spirit base, seasonal fruit, sweetener and ice", we used the most original recipe that we could locate, and ended up with the perfect sipping drink for summer nights on the porch.

RECIPE

Half a lemon, cut into 4 wedges

6-8 mint leaves

1 oz simple syrup or 1T. sugar

2 oz of your favorite bourbon

In a shaker, muddle and smash the lemon, mint, and sugar

Add bourbon

shake

Strain into a rocks glass with crushed ice or one to two large cubes

Garnish with fruit and/or mint 

Enjoy!

We hope that you enjoy this classic as much as we have - it's sure to become a summer staple for both of us! 

Cheers!

Christine and Stacy 

Cocktails of the Month - Year Two (January: Champagne Cocktail)

As we close out our year of Classic Cocktails, as with the close of any year, we have taken some time to look back and to look forward. We have enjoyed learning about (and sampling) some fantastic classic gems- discovering some forgotten treats and learning to make some favorites that were previously intimidating (we’re looking at you, mint julep and eggnog). We had such a ball, that we are going to challenge ourselves with round 2 - can we find another 12 months of fun, classic drinks to share with you? Stay tuned to see what long lost treasures we unearth....

We are kicking off the year with an early pre-January post, perfect for a last minute addition to your Christmas menu or to add some flair to your New Year’s toast. The Champagne Cocktail has been making a resurgence over the last several years, with the addition of various flavored liquors, but it is just as good in its simplest form.

While the recipe was first published in a bar tenders guide in 1862, there were prior references in journals and diaries that indicate this cocktail was in general use a good bit earlier. Although French purists turned their noses up at the idea of adulterating fine champagne, most people enjoyed both the flavor and added bit of fun that came with this drink. Here are a few helpful tips if you want to give it a try...


1. Use a real sugar cube - not loose sugar or a crushed cube. Primarily you are not looking to sweeten the drink, but to create an even more bubbly experience. This best happens as the sugar cube slowly dissolves.

2. Place a few splashes of bitters on a small plate, and dip each side of  the sugar cube into it. We tried several methods and found that this was the best way to get the cube “soaked” with the least amount of waste and mess.

3. Use a sec or doux champagne for the most authentic result. Brut (dry) champagne was not available in the mid 1800’s, and the original recipes were designed with a sweeter champagne in mind. Perhaps this explains our modern tendency to add sweet flavored liquors.

RECIPE 

Champagne (sec or doux)

Sugar Cubes 

Bitters

Soak sugar cubes in bitters

Place one cube in each glass (flute or coupe), chilled glasses work best

Pour Champagne

Serve as is or garnish with a citrus twist 

In the words of Humphrey Bogart, who was drinking a Champage Cocktail as he said it... 

Here’s lookin’ at you kid! 

Merry Christmas and Best Wishes for 2018
Cheers!

Christine and Stacy 

Egg Nog- Cocktail of the Month: December

Egg Nog has a long and storied history.  It can be traced to medieval times, when monks drank a milky ale with eggs. Over time the recipe transitioned to what we would consider a traditional egg nog, and then transitioned again to what you buy in the store - which has no “nog” and minimal egg. After researching (we just can’t help it!) and reassuring ourselves that the salmonella risk was minimal to non-existent, we set out to find a “traditional” egg nog recipe to try.

We discovered an authentic recipe "written by George Washington's own hand” (https://www.almanac.com/content/george-washingtons-christmas-eggnog), and decided out of the plethora of options, this was one we had to try!  We reduced the recipe from the crowd sized portion of Mount Vernon’s heyday, to a manageable family or small get together size, and then got started! Our helpful hints and lessons learned are included in parentheses!

Our Recipe

2 eggs

2/3 cups heavy cream

2/3 cups milk

2Tbs sugar

1/3 cup brandy

1.5 oz bourbon

1.5 oz rum (we used Goslings Black Seal, use any dark Caribbean Rum)

0.5 oz sherry

Mix egg yolks and sugar with a hand mixer until frothy.

Mix in dairy to egg yolk mixture.

Add mixed liquors slowly while beating so that they do not cook eggs (if you add the alcohol too quickly, the eggs will literally cook- this is why the salmonella risk is minimal- a slow, steady pour will work fine).

Over-beaten whites, Oops!

Beat egg whites (after they have sat and reached room temperature) just until stiff peaks form - do not overbeat! (If you put them in a KitchenAid and walk away or work on something else they WILL overbeat.  They will be very stiff, and it will be much harder to fold them in without lumping). 

Fold into yolk mixture.

Refrigerate to set a few min, hours, days (We chilled for about an hour- mixture will start to separate, but you can shake the container to remix it).

It will mellow with time, (our research indicates that people keep egg nog for a year or longer; we kept it for about a month, the flavors did mellow and mix more over time)

This made 3.5 measuring cups full.

Overall, it was much easier to make egg nog than we anticipated, and it was delicious! The mix of liquors created a blended flavor that did not overfocus on any particular flavor , and the final drink was not nearly as sweet or heavy as the commercially available options. If you love egg nog, definitely give this a try, if you have never really liked it, mix some up and see if it changes your mind!  Note: We found this drink goes quite nicely with a roaring fire in the fireplace!



Merry Christmas and Happy Holidays!
Cheers!

Stacy and Christine

Cocktail of the Month-November: Hot Toddy

Continuing our Fall trend, we are featuring another heated cocktail- perfect for an evening drink when the night air turns cold! When the Hot Toddy first came to our attention on a vintage cocktail list we nearly discounted it all together.  Our first thoughts, even our second and third thoughts, tended to be something like "how good can this be, people used it as medicine?!" Even as we prepared it we were cautious- not expecting too much, hoping it was "OK".

We could not have been more wrong! The Hot Toddy will definitely become a part of our cold weather repertoire.  It was crazy easy to make, only needed ingredients we already had on hand, AND was both tasty and warming.  In fact, we have continued making these at home since trying them out for this blog!  Yummy Cozy!

The drink's origins can be traced back to the late 1700's India (although other variations attribute it to an Irish doctor, prescribing it medicinally), where it was made with liquor, hot water, sugar and spice. It is no surprise that it quickly spread to colder and wetter climates in the UK and American colonies, as British influence spanned more of the globe. As the drink spread, local spices and regional liquor preferences created a number of variations. By the 1830's it had become a common cold remedy used by everyone from grandma down to young children.

RECIPE 

1 Tbsp honey 

1 Tbsp lemon
2 shots Bourbon

boiling water (about 1/2 cup) 

Add first 3 ingredients to Irish coffee glass (or other mug). Pour in boiling water and stir! 

** NOTE the original recipe had 2 Tbsp honey, but we felt it was sweet enough with one!

Cheers and Stay Warm!
Christine and Stacy

Cocktail of the Month - October: Port Sangaree

As the calendar turned to fall (even if the weather isn't always there...), we began to look for a vintage cocktail that would be perfect for sipping on a crisp evening. We discovered the Port Sangaree, perhaps one of the oldest cocktails around. Although the name is similar (and has the same root) as sangria (circa 1961), the Port Sangaree has been around since at least 1774!

Most reports have this drink originating in the brothels of the Antilles Islands - frequented most certainly by sailors transporting goods along various trade roots. This may explain how such an exotic, for the time, array of flavors became a part of the "house punch" that was served. The Sangaree combines citrus and spices with a rich port. All of which would have been easily accessible along Caribbean trade routes.

There are many variations today, including added sugars, fruits, cordials, and even chilling over ice.  Being fans of straight Port,  we weren't too sure what we'd think of the mixed flavors. We decided to go all the way back to the oldest recipes we could find and work from there.  The basic starting point for Port Sangaree is simply warmed Port wine and nutmeg. After trying the Port Sangaree we give it 2 thumbs up- it's warm, easy to sip and just makes you think of fall!

RECIPE

Start with a decent bottle of Port wine and warm 5-6 oz in a small saucepan with a few sprinkles of nutmeg.  Once warm, pour into a mug and top with a bit more nutmeg.  That's it!  Enjoy!!

Note: There are many different varieties of Port, and many different flavors of Port, so beginning with a Port you like is an important starting point.  We chose Quinta Das Carvalhas Reserva Tawny Porto, and found it reasonably priced, nicely flavored, and an excellent base for spicing into a Sangaree.  As previously mentioned, if you would prefer other spices, fruits, flavors, sweeteners, etc - add away.  We would suggest, however, giving the original a taste before you embellish.  It is so simple and truly delicious!

Cheers! 

Christine and Stacy

DIY Vintage-Glam Cocktail Swizzle Sticks!!

With all the vintage cocktails we've been researching lately (see our vintage cocktail of the month), I've also run across a lot of vintage bar-ware pieces - So Fun!  One evening, ordering vintage glass swizzle sticks for my husband and myself, the idea to dress them up with sparkly, vintage, glass beads popped into my head.  Sparkles, Vintage, and Cocktails - Yes Please!...I decided to give it a try!  Here's what I did:


Materials:

Vintage Swizzle Sticks: I ordered simple, glass, vintage cocktail stirrers or swizzle sticks (different sellers label them differently) on ebay.  You can also keep watch and sometimes pick them up at thrift and antique shops.  Some of the swizzle sticks have rounded ball ends, some have little flat tops.  The flat tops are often designed to be used in drinks as muddlers, however, since I was looking to decorate mine, those flat tops provided a lovely bead platform.  Vintage swizzle sticks also come in a variety of lengths.  As my husband and I tend toward drinks served in Double Old Fashioned glasses, martini glasses, coup glasses, etc., I personally preferred the short 4"-5" sticks when I could find them.  If you tend towards drinks typically served in Highballs or taller glasses, look for the longer glass swizzle sticks.  It's also not a bad idea to make a variety of lengths, just in case!

Vintage Beads: Again, these can be found in a variety of places, online, thrift shops, etc.  Oftentimes buying one necklace and cutting it apart, can yield 10-20 beads depending on how many you are using and what size they are.  My recommendation is to use glass/crystal beads over plastic or wood as they are easier to clean, however, any would work.  The beads I used ranged from 1" (abstract large beads) and 3/4" (amber disks), to 3/8" (small gray beads topping larger gray beads).

Glue: I used E-6000

 The process is simply to glue the pieces together.  The most difficult aspect I encountered was where to place them to let them dry and set in an upright position.  I had this spikey "grass" drying rack I had gotten for bottle components when my children were little, which proved the perfect place to stick them upright, (a bucket of sand might work too?)!  Initially I did not scuff or "rough-up" the glass pieces prior to gluing.  Some of them held together well, some did not.  Those that did not hold, I filed with a small metal file and tried again.  So far, they seem to be holding.  I have used some in drinks, (stay tuned to our future cocktails of the month blogs-you'll spot some of these lovelies), and washed them successfully.  I would caution that they are delicate, and to handle them with care.

They are also, super sparkly, and loads of FUN!  I kept finding beads that would be "perfect" for a swizzle stick and ended up making quite a few...so now that everyone knows what they're getting for Christmas....   lolol

Enjoy, have fun, and Cheers!
If you make some, tag us on instagram - we'd love to see how they turned out!!
-Christine