2 oz hendricks gin
1.75 oz earl grey tea (i steeped two bags of Stash earl grey green and black in 10 oz of water)
0.75 oz brovo spirits lavender liqueur
0.75 oz fresh lemon juice
0.5 oz honey syrup (8 oz of clover honey and 8 oz of water heated together til honey dissolved)
Shake. Strain. Not sure I would serve this over ice again. And it needs a pretty garnish. Would pair well with tea-centric food, salads, grilled fish or chicken.
BroVo lavender is becoming rarer and rarer as production moves to other products. If you can’t find it…infuse the honey syrup with the lavender (a few lavender sprigs would do it), and use a whole oz.
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2012 crop. Peaches and pineapple cream,some sherry notes, wood. Tiny hint of anise. Tannins and acidity I associate with Farnum Hill.
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Last Monday’s cocktail.
1.5 oz of Bellewood Apple Gin
1 oz of Brovo Spirits Witty Vermouth
0.75 oz 1821 Bitters Tonic Syrup
4 dashes of green tea – pink peppercorn bitters (gentian, grapefruit, sencha green tea, pink peppercorns, hops, bitter orange peel)
Lemon peel garnish.
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One of my favorite beers of 2015, combining two of my favorite local beverage companies, at Sportsman’s Club, one of my favorite bars.
A very contemplative cocktail for a night in reading, writing, relaxing. A mix of spices and citrus, herbs and roots, that’s subtle, and very much an integration of all the parts.
1.5 oz Biercee’s Thesis-Antithesis Gin
1 oz Brovo Witty dry vermouth
0.75 oz 1821 Bitters Tonic Syrup
0.75 oz BroVo Ginger liqueur
Club soda and a lemon thyme garnish.
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1.5 oz Peket de Houyeu Oude Genever
0.75 o BroVo Pretty Bianco-style Vermouth
0.5 oz Luxardo Aperitivo
0.5 oz Lemon juice
Grate nutmeg over the top with a microplane.
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My pal Tasha Goodard (AKA MetaCookbook) took over The Session, a monthly beer blogging exercise with a rotating host, and a focus on a single topic or nexus of topics. For September, Tasha posted:
I’m asking my fellow beer bloggers two related questions:
What do you want people in beer culture to be talking about that we’re not?
What do you have to say on the topic(s)?
These needed to be up yesterday, but work overwhelmed my time to sit down and gather my thoughts.
- Flavored Beer, of the ginger and lime variety, the vanilla and coffee, etc, often says “with natural flavors added” on the label. I’d like to know more about what that means in the beer world. In spirits, and it food, it means lab-extracted flavor concentrates and lab-created flavoring chemicals, have been added to beef up or otherwise help “design” the flavor of the product.
- I wouldn’t be all that impressed by extract additions and flavor compounds, just so someone can make 1,000,000 barrels of a beer, instead of 15,000. We can save the future of craft beer (there’s a reckoning coming eventually) by diversifying what we do (and saving specialty for specialty), and keeping real ingredients in beer is hugely important. I’d like to hear from those who brew with real spices how they feel about the beers made with anything but. But I’d also like to hear a defense of lab-defined flavor. More on that in another post.
The Largest Zero Waste Beer Fest in the Midwest!
Hosted by and benefitting Seven Generations Ahead, who’s mission is to promote the development of ecologically sustainable and healthy communities.
Saturday, August 15th. 3PM – 7PM.
200 beers! 70+ breweries. Illinois Craft Brewer’s Guild Replicales (saison this year). Brewery list here.
Including these pals and favorites of The Boozy Beggar: Alarmist, Aquanaut, Moody Tongue, Atlas, Penrose, Begyle, Pipeworks, Revolution, Brickstone, Destihl, Dryhop, Solemn Oath, Empirical, Flossmoor Station, Forbidden Root, Half Ace, Two Brothers, Church Street, Lake Effect, Maplewood, Marz Community
Tickets are running out – $50 tickets here. 40 Beer Samples with ticket, souvenir glass.
2015 Participating Restaurants
The Kinderhook Tap
- Grass-fed Bison Sliders
- Skewered Currywurst (all natural bratwurst)
- Vegan Poblano & Black Bean Tamales
Mancini’s Italian Bistro
- Mozzerella Sticks
- Fried Ravioli
- Italian Sausage Sandwich
- Homemade Italian Potato Chips
- Chicken Tikka Masala with Basmati Rice
- Saag Aaloo with Basmati Rice (vegan)
- Tandoori Chicken with Basmati Rice
- Vegetable Samosas (vegan)
Maya Del Sol
- Guacamole and chips
- Cochinita Pibil Tacos – marinated pork shoulder, pickled red onion and queso fresco
Linda’s Country Cupboard
- Tomato Relish (Mild, Medium/Hot, & Helliciously Hot)
- Chow Chow Relish (Mild, Medium/Hot, & Helliciously Hot)
- Cranberry and Pear Relish (Mild & Medium/Hot)
Maple Leaf Farms
- BBQ Duck Sliders: BBQ Pulled duck with apple, jicama and duck bacon slaw on a duck fat toasted bun
- Porchetta Sandwich with Herbed Yogurt and Roasted Red Onion
- Grilled Kalbi Short Ribs – Porcini Crusted
- Bar Snack Cookie with Pretzel, Chocolate Chips and Peanut Butter
Puree’s Pizza & Pasta
- Grilled Andouille Sausage with a Crisp Remoulade on French Bread
- Grilled Zucchini on a Bun with Bruschetta Tomatoes and Fresh Parmesan Cheese
- House made veggie burger with choice of Linda’s Country Cupboard relishes
- Marinated grilled fish sandwich with bacon sesame slaw
- Chorizo stuffed dates
- Snack pack
The Shadow Knows.
Rye whiskey, black peppercorn infused gin, demerara syrup, creole bitters, smoked absinthe.
A lot going on flavor-wise, in a cocktail that is essentially just a Sazerac variation. If anyone would be interested in a post about infusing gin with black peppercorn, I’d be into playing around. Best to use a simpler gin, but one that is citrus-forward, for the infusion. I think you could also substitute Chicago Distilling’s Finn’s Gin
, which has a zip of Szechuan Peppercorn, in a variation ON this variation. As for smoking the absinthe, your best bet is to watch this video
with an acquaintance of mine, Sother Teague, and look into the second half of it. Not a cheap endeavor, but if you’re into smoke-infusing liquids and liquors, this is for you.