Category Archives: Brandy

Old Fashioned: For the Classy Boozehound

Blah, blah, blah, introduction stuff.

I mean… Hello, everyone! This week we’re classing it up with the Old Fashioned. If you want to convince people everywhere that you’re one upscale motherfucker who can’t be bothered with the trivial mediocrity of the modern masses, there’s no better way to do it than with one of these cocktails.

And Old Fashioned is so called because it refers to making cocktails the “old-fashioned way,” as a combination of spirits, sugar, bitters, and water. This is the basic formula for the cocktail we drink now, but modern society has also seen fit to add a bunch of fruit to it. So yeah, that’s a thing.

If you want to learn more about the Old Fashioned cocktail, might I suggest this as a starting point. In the meantime, however, let’s drink.

Old Fashioned
-2 1/2 oz Bourbon or Rye
-1/4 oz Simple Syrup
-2 dashes Angostura bitters
-Lemon Peel

Old-Fashioned

Mmm. Whiskey candy. But very manly, robust candy, of course. Seriously, I use the word candy, but this is still mostly whiskey, and it is still something you should avoid if you can’t handle that.

In any case, the Old Fashioned is an exemplar of cocktail balance — the type of balance we wish our government had. Liquor tempered by a little bit of something bitter and a little bit of something sweet, with a little bit of water to blend it all together. The lemon peel makes it smell amazing. Perfection.

You can feel free to experiment with the proportions (and different recipes will recommend different proportions), but don’t change it too much, or you’ll get something cloying and disgusting or something biting and undrinkable. It’s all about balance.

Start with a rocks glass. Add ice if you want, but drinking it at room temperature is acceptable, too. Combine the liquid ingredients and stir. Twist the lemon peel over the drink and drop it in.

“New” Old Fashioned
-2 Orange Slices
-2 Maraschino Cherries
-1 Sugar Cube
-2 dashes Angostura Bitters
-2 1/2 oz Bourbon or Rye
-Club Soda (optional)

"New" Old-Fashioned

This is the monstrosity that modern drink culture has made of the Old Fashioned. If you want to make your Old Fashioned more fruity, this is a good way to do it, but my god the club soda. Skip the club soda. It really has no place here, and having bubbles in your drink isn’t worth the over-dilution. The fruit, however, is okay. An Old Fashioned really doesn’t need the fruit to begin with (and there are plenty of people who would want to see you hanged for bringing a maraschino cherry anywhere near an Old Fashioned), but I understand letting the cocktail evolve, so long as we remember that this is not the original, and that the original is much better.

Back to the club soda. You should skip the club soda. If you can’t handle this cocktail without the dilution of club soda, then the Old Fashioned just isn’t for you. It simply wasn’t meant to be. Skip the club soda, keep the fruit, and this could be a good introduction to the Old Fashioned cocktail if you think you need to ease into it some.

Start by muddling one orange slice, one cherry (stem removed), the sugar cube, and the bitters in the bottom of a rocks glass. Add ice and whiskey, stir, and then please leave the club soda for the Mojitos where it belongs. Garnish with the remaining orange slice and cherry.

Brandy Old Fashioned
-2 1/2 oz Brandy
-1/4 oz Simple Syrup
-2 dashes Angostura Bitters
-Lemon Peel

Brandy Old-Fashioned

In case you couldn’t figure it out, this is just an Old Fashioned with brandy. I know that might seem super complicated and esoteric, but try to stay with me.

I’m not a huge fan of brandy, but this is a good cocktail. This is is probably the reason why the liquor-bitters-sugar-water formula was the old standard for making spirits drinkable — because it makes brandy drinkable. It’s really a great way to enhance the flavor of a spirit without threatening its integrity. The natural sweetness of brandy is really nice here, and this drink is very pleasantly aromatic.

Since brandy is traditionally enjoyed neat, I opted not to add ice to this drink. Feel free to add ice f you want. If you don’t add ice, though, it might be more appropriate and infinitely fancier to use a brandy snifter instead of a rocks glass. I do not have a brandy snifter, so I used the rocks glass shown above. C’est la vie.

Make it the same way you make a regular Old Fashioned. Also, yes, I did forget the lemon peel. Woops.

Onward!

Eccentric Old Fashioned
-2 oz Blended Whiskey
-1 dash Curaçao
-1/2 tsp Sugar
-Lemon Peel Spiral

Eccentric Old-Fashioned

I’m not sure what makes this cocktail eccentric, and without bitters, I’m not sure what makes it an Old Fashioned. Perhaps the lack of bitters makes it eccentric, but then it’s no longer an Old Fashioned, and oh my we’ve entered a repeating loop. My bad.

All that being said, it’s a pleasant enough drink. It’s nice and light, and has a lovely aroma. I certainly do not prefer it to the regular Old-Fashioned, but it’s not bad. If you just want tome sweetened whiskey that smells nice then this is the drink. If you want an Old Fashioned, however, you should throw this drink in the trash and look elsewhere on this list.

Start by putting the lemon peel spiral in a rocks glass. Then shake the rest of the ingredients and strain the mix into the glass. Enjoy!

Canadian Old Fashioned
-2 1/2 oz Canadian Whisky
-1/4 oz Triple Sec
-1 dash Fresh Lemon Juice
-2 dashes Angostura Bitters
-1/4 oz Simple Syrup
-Lemon Peel

Canadian Old-Fashioned

Okay, this is pretty good. So far this night, I haven’t found a drink that I might order instead of an Old-Fashioned. Until now. Well, I actually wouldn’t order this, because the bartender would more likely think that I just want an Old Fashioned with Canadian whisky. And Canadian whisky just can’t match bourbon, at least when it comes to Old-Fashioneds. And besides, I can’t be seen ordering Canadian whisky. I have an image to uphold.

I kid, but Canadian whisky has its strong points, and this drink, with the extra ingredients, is very interesting. The lemon juice gives it a tea-like quality, and it totally works. It’s light and tasty. I don’t like it more than a regular Old Fashioned, but there would be times where I would prefer it.

In any case, put ice in a rocks glass, add all of the liquid ingredients, stir, and garnish with the lemon peel.

Scotch Old Fashioned
-2 1/2 oz Scotch
-1/4 oz Simple Syrup
-2 dashes Angostura Bitters
-Lemon Peel

Scotch Old-Fashioned

Should I take the low-hanging fruit here? I think I will.

I love scotch. Scotchy, scotch, scotch. Here it goes down, down into my belly. Mmm, mmm, mmm.

Haha! Pop cultural references to successful comedy movies are a humor gold mine!

Also, expect me to quote Anchorman any time I drink scotch. I’m not even sorry.

Anyway, most scotch enthusiasts will tell you that you should never add anything to scotch, expect maybe a few drops of water and maybe a lemon twist. Possibly ice if they’re liberal about it.

Despite all that, scotch is used in a number of cocktails. It’s not as popular as bourbon, but it does have a number of mixed drinks backing it up. That being said, I completely understand why someone would be against scotch cocktails. Scotch is really good and really expensive. Well, not all of it is great, but even the cheapest scotch is more expensive than most upper-middle shelf liquors. Note that I didn’t say it was better than those liquors; you can buy cheap vodka, but never buy cheap scotch.

And that might be why people are opposed to scotch cocktails — they spent a lot of money on their scotch, and they don’t want to waste it by combining it with other things. And to be sure, there are definitely things you should never do with your scotch. For example, if you ever decide to combine your scotch with blue curaçao, you deserve at least a five year prison sentence. Bitters and sugar, however, seem acceptable to me.

This cocktail is absolutely delicious. There’s a lot of differences between different types of scotch (I used Glenfiddich 12 year, for the record), and so this cocktail will vary a lot depending on what scotch you use. However, I can still say that this cocktail makes scotch more appealing to the average pallet, and if you’re interested in getting into scotch, this is a good work-your-way-in cocktail, so long as you have a per-existing taste for whiskey. If you do not have a taste for whiskey yet, I suggest you start with a different cocktail, both for getting into scotch and for getting into whiskey in general.

The following paragraph was written while sober. Hey, folks. Sober Dave here. Sometimes when writing these posts, Drunk Dave can’t quite find the words for something, so he leave notes to me to make sure I cover something important that he couldn’t quite get out. This time he left me the note: “TALK ABOUT SMOKINESS AND SHIT.” So, I suppose I should say that this cocktail, being scotch-based is smokey. However, the smokiness is tempered by the other ingredients, really making it less offensive to someone who might not be completely down with the who smokey thing. Okay. I know return you to your regularly-scheduled programming.

Make this drink the same way you would make a regular Old Fashioned. Since scotch is the base ingredient, I opted to skip the ice this time, but there’s no shame if you want to add ice.

Denouement
Well, today I really learned that you can’t improve upon perfection. Some variations of the Old Fashioned are quite good, but the original is a classic for a reason. Either way, I’ve spoken too much, so go have some whiskey, you beautiful bastards.


Ringing in the New Year: Champagne Cocktails

Well, folks, it’s almost 2013. What are you doing for New Year’s? Do you have someone to kiss at midnight? If so, then maybe this post will give you something nice to share with your sweetheart. If not, then maybe this post will help you forget how lonely you are.

This post is dedicated to New Year’s, and as such I’m exploring various champagne cocktails. Well, fine, sparkling wine cocktails for all you purists. In any case, since New Year’s is often a time when people break out the bubbly, I thought this would be a good opportunity to break out the bubbly for myself. Wine cocktails aren’t as popular as ones based around liquor, and you should by no means be using expensive wine for these cocktails. That being said, wine cocktails are still pretty great if done right.

So, since the world didn’t end last week, let’s celebrate that it’s going to continue into a new year next week. Here are eight cocktails based around sparkling wine.

 

Classic Champagne Cocktail
-2 to 3 dashes Angostura Bitters
-1 Sugar Cube
-White Sparkling Wine
-Lemon Twist

Classic Champagne Cocktail

Classic Champagne Cocktail

Here’s a very simple and straightforward sparkling wine cocktail. Bitters, sugar, and wine. That’s all you need. Well, the lemon peel is important too. The garnishes in these drinks are actually extremely noticeable and add quite a lot. So, if possible, don’t skip the garnishes this time around.

In any case, this drink is yummy, a little spicy from the bitters, and watching the bubbles rise from the sugar cube is really cool. The bubbles, by the way, help the sugar dissolve, much in the same way alcohol helps you to forget that you’ve wasted another year. Though, without some stirring, it’s unlikely that all of the sugar will dissolve. But that’s not a huge deal.

Anyway, to make this, put the sugar cube in the bottom of a champagne flute, soak the cube in bitters, and top with champagne. Twist the lemon peel over the drink, rim the glass with it, and drop it in.

Enjoy, and move on to some more bubbly.

 

French 75
-1 oz Gin
-1/2 oz Lemon Juice
-1 tsp Sugar
-White Sparkling Wine
-Orange Twist

French 75

French 75

This is another popular and classic champagne cocktail. It’s pretty good, too. It’s full of citrus and bubbles and goodness, though it might be a little tarter than you’re expecting. But it’s good, and it’s a classic for a reason.

Also, it’s really pretty with the orange peel. And classy. If you’re throwing a classy New Year’s party, then this might make your guests feel sophisticated and cultured — “French” is in the name of this cocktail, after all. This is a good idea, because there’s really nothing better than feeling classy while you get shitfaced. This is probably a rule the French learned from the Russians.

So, shake the gin, lemon juice, and sugar with ice and strain it into a champagne flute. Top it off with champagne, and garnish with the orange twist as you would with a lemon twist.

 

Blue Champagne
-1 oz Vodka or Gin
-1/4 oz Blue Curacao
-1/4 oz Lemon Juice
-1 Splash Triple Sec
-White Sparkling Wine

Blue Champagne

Blue Champagne

If you’re having a less than classy party, it’s time to bring out the blue booze, isn’t it? For whatever reason, people love bright blue drinks, just like they love bright blue pills. Break this out at a party and people will likely go nuts. Hell, you could probably just add blue food coloring to champagne, and you’d automatically be the life of the party. People are easy to please, no?

However, this is probably a better drink to have for a party, since the shot of hard liquor will make people happier. This drink tastes really good, but don’t let the blue fool you — it’s not particularly sweet, at least not for a drink that uses blue curacao (depending on what sparkling wine you use, of course). This will surprise some guests if they’re looking for something sweet. And, let’s face it, if they want something blue, they probably want something sweet. I don’t know why that’s the rule, but such is the way of things.

Making this drink is as easy as anything, though, so you might as well make it for happy-go-lucky party guests. Pour the first four ingredients into a champagne flute and then top with the wine. Drink and enjoy.

 

Chicago
-Lemon Wedge
-Sugar
-1 ½ oz Brandy
-1/4 tsp Cointreau (or Triple Sec)
-2 dashes Angostura Bitters
-White Sparkling Wine

Chicago

Chicago

Oh, this drink. This is the drink that my fiancee tried and said, “Tastes like old man.” That about sums it up. That about sums about any brandy drink, come to think of it. I guess if you like to lick old men, then this drink might be for you. If not, then I’m glad you’re still a valuable member of society, and I’m going to recommend against this drink.

This drink is pretty heavy on the brandy. I don’t like brandy, and this drink did not change my opinion of it. With the sugared rim it’s pretty easy to swallow, but it’s still brandy, and brandy is still gross — still a step above Scotch, but still gross. If you like brandy, you’ll probably like this. If you don’t like brandy, you’re not going to like this.

Though as much as I deride this drink, it is quite complex and is worth something in it’s own right. I just hate brandy, so its merits were lost on me. Perhaps they will not be lost on you.

To make this drink, start by rimming a white wine glass with the lemon wedge and sugar. Then shake the brandy, Cointreau or triple sec, and bitters with ice. Strain it into the prepared glass and top with the wine. Try to gulp it down and enjoy.

Very thankfully moving on.

 

French Champagne Cocktail
-1 Sugar Cube
-2 dashes Angostura Bitters
-1/2 oz Crème de Cassis
-White Sparkling Wine

French Champagne Cocktail

French Champagne Cocktail

There’s nothing particularly French about this as far as I can tell, so perhaps the name is a misnomer. Even so, this cocktail isn’t half bad. It’s sweet, it’s a little fruity, and it’s damn nice. If you’re spending New Year’s with that special someone and no one else, this could be a great romantic drink to enjoy with your honey before, at, and after midnight.

I also appreciate this cocktail because crème de cassis is a great and delicious ingredient, but it isn’t used enough. And when it is used, it is used in very small amounts (though probably for good reasons, since it’s so cloying). This drink uses a full half ounce of the stuff, which is as most of it as I’ve ever seen of it in a drink. The crème de cassis is a great addition here, and this drink is all the better for it.

Put the sugar cube in the bottom of a champagne flute, soak it with the bitters, add the crème de cassis, and slowly top with the sparkling wine.
This drink is great, but let’s try a slightly classier version of it.

 

Kir Imperiale
-1 (small) splash Chambord
-White Sparkling Wine
-Lemon Twist

Kir Imperiale

Kir Imperiale

If you want to make the more popular Kir Royale, replace the Chambord with crème de cassis, and use a little less of it. However, I wanted it to taste like raspberries, so I made this version, instead. I also increased the amount of Chambord. The recipe I have says to use a teaspoon, but I wanted the raspberry flavor to come out more. But, if you do increase it from a teaspoon, don’t overdo it. You don’t want it to be too sweet.

And if you’re making a Kir Royale, the suggested amount of crème de cassis is a half teaspoon, so if you’re using crème de cassis, be even more conservative about increasing the amount of liqueur.

Anyway, this drink is nice and full of delicious raspberry flavor. Anyone who loves Chambord will love this. Since it’s such a small amount of Chambord, it doesn’t affect the flavor in a huge way, but it smooths it out and mutes astringency of the champagne. Even in small amounts, it’s an important ingredient and makes for an interesting drink.

Rim the glass with the twist, drop it in, add the Chambord, and top with sparkling wine.

Moving on!

 

Champagne Fizz
-1 oz Gin
-1 oz Lemon Juice
-1/2 oz Simple Syrup
-Sparkling White Wine

Champagne Fizz

Champagne Fizz

I guess fizzes are more of summer-type drinks, but whatever. Booze is booze, and sparkling wine is sparkling wine. Drink what you want, no matter the season, mate.

So this is a good little drink, with the old sweet-and-sour blueprint helping it out. The gin is not that noticeable in taste, but it definitely adds to the aroma and to the aftertaste. It lends some very nice notes to the drink, but not overpowering notes at all. This drink remains, at the end of the day, a champagne drink, and that’s exactly what it tastes like. If you enjoy gin or fizzes, then try this one out. It’s simple to make and complex to taste. And pretty damn good.

Pour the first three ingredients into a champagne flute and top with sparkling wine. Simple enough, right?

Last drink!

 

Irish Champagne Cocktail
-1 Sugar Cube
-2 dashes Angostura Bitters
-1 oz Irish Whiskey
-White Sparkling Wine
-Lemon Twist

Irish Champagne Cocktail

Irish Champagne Cocktail

And here’s the whiskey. Oh whiskey. I have recently become friends with bourbon (to the surprise of everyone, including myself), but I haven’t become such friends with Irish whiskey yet. However, Irish whiskey is really smooth and easy to drink, and it’s not Scotch, so it’s not completely awful. So, even though I haven’t developed a taste for Irish whiskey yet, it’s not the worst thing ever, and in a cocktail like this, it works alright.

This drink is really just the first drink I made but with a shot of Jameson’s or Bushmill’s or whatever Irish whiskey you prefer. So it’s a little sweet, a little spicy, and it has a good whiskey kick to it. It’s also a lot more alcoholic, so that’s really fun, especially at midnight.

You could probably try this with other whiskeys, but other whiskeys aren’t necessarily as smooth as Irish whiskey. Bourbon, Scotch, and rye would definitely be a lot more noticeable in such a cocktail. Canadian whisky might be appropriate, though.

In any case, put the sugar cube in the bottom of a champagne flute, soak it in bitters, add the whiskey, and fill the glass with the wine. Garnish with the twist because you’re a fancy motherfucker, and get drunk off of your spiked wine.

 

Denouement

Happy New Year’s, folks. Don’t drink to much, and either stay where you are or designate a driver. See you next year! (Bet you haven’t heard that joke before.)


Warming the Soul and Intoxicating the Body: Hot Drink for the Winter

Hello, ladies and gentlemen. I come to you after a week-long hiatus, during which I allowed my liver to play catch up. I know you all missed me. I missed you, too. Yes, you.

Anyway, it’s getting colder! Actually, here in North Carolina, it’s not getting that much colder at all. In fact, it’s been pretty warm the past couple of days. But, it should be getting colder any day now, and I imagine it’s pretty cold in other parts of the world.

So, it’s with that hopeful imagination that I present to you this week’s adventure on Six Drinks Too Many: hot drinks. Simple enough, right? Maybe if we enjoy some hot drinks together, we can will it to be cold and wintery, as it should be.

And if not, these drinks are enjoyable anyway, and it will get cold eventually. But don’t let the weather stop you — if you want a hot drink with booze in it, then damn it, enjoy a hot drink with booze in it.

First though, a disclaimer for the coffee lovers: None of these are coffee drinks. There are enough coffee-based alcoholic drinks that I’ll be doing a coffee-themed post somewhere down the line, rather than interspersing a few here.

And now, without any more interruptions, let’s begin.

 

Hot Grog
-1 1/2 oz Myers’s Rum or other Dark Rum
-3/4 oz Honey
-3/4 oz Lemon Juice
-Hot Water
-Cinnamon Stick

Hot Grog

Hot Grog

So, I sat down and I said to myself, “Self, what’s the number one concern of most people on the Internet today?” The answer became immediately obvious. Fighting scurvy, of course! Therefore, I thought I’d help you all out. You’re welcome, by the way.

To my knowledge, this drink was created on the high seas. The rum was used to make the water drinkable, and the lemon provided vitamin C to fight scurvy. I’m not sure if honey was used in original recipes, but if it was, it was probably to make the drink more palatable. If anyone knows more about the history of grog or can correct me an any point, please share in the comments.
In any case, the name is weird and a lot of people probably don’t realize what it actually is, but this is a pretty decent little drink. It’s not particularly interesting, but it’s nice. The different flavors work well together, and this will definitely warm both your body and your soul. Also, this is basically a Hot Toddy but with rum instead of whiskey. So, if you prefer bourbon to rum, do that instead.

If you want to keep yourself fighting-fit and scurvy-free, start by pouring the honey into a mug and add a splash of hot water. Stir it a bit to thin the honey out before making the drink. Add the rum and lemon juice and fill with hot water. Stir and garnish with a cinnamon stick.

Next drink!

 

Hot Buttered Rum
-2 oz Dark Rum
-1 tsp Brown Sugar
-Hot Water
-1 tsp Butter
-Grated or Ground Nutmeg

Hot Buttered Rum

Hot Buttered Rum

This is one of those hot drinks that people know about, but don’t really tend to try, as far as I can tell. If you’ve never tried it, it is exactly what it sounds like: rum with butter. The temperature also happens to be hot.

It’s pretty good, and even though the idea of adding butter to a drink is kind of gross, the butter is really a fucking awesome idea. It’s like a nice piece of angel poop floating on top of warm liquor. And no, you have never read anything so delightful before.

But, yeah, it is really disgusting to drink butter. Drinking this drink probably won’t make you feel good about yourself, in any case. But, I’m an American, which means that by any measuring stick, I’m behind in the drinking butter world when compared to my peers. Really, it’s the little things that make you feel better.

Start by putting the brown sugar and a splash of hot water in the bottom of a mug and stir it until to sugar dissolves. Add the rum, fill with hot water, and stir. Float the slice of butter on top and sprinkle some nutmeg on that bitch.

Let’s do something a little sweeter now.

 

Hot Brandy Alexander
-1 oz Brandy
-1 oz Dark Crème de Cacao
-Hot Milk
-Whipped Cream
-Grated or Ground Nutmeg

Hot Brandy Alexander

Hot Brandy Alexander

The cold version of this drink is a classic — interestingly enough even more of a classic than the regular Alexander with gin. Turns out that the hot version is also pretty good. It’s chocolate, milk, and booze, after all. At any temperature, that’s hard to argue with.

So, if you like chocolate, you’ll probably like this. I don’t even like brandy (which just so happens to taste like the piss of Margaret Thatcher), and I like this. Of course, if you don’t like chocolate, then why don’t you go back to the Hell pit you crawled out of?

To make this yummy little drink, pour the brandy and crème de cacao into a mug, and fill with hot milk. Add a dollop of whipped cream on top and sprinkle some nutmeg over it.

 

Bull’s Milk
-1 1/2 oz Dark Rum
-3/4 oz Cognac
-Hot Milk
-1 tsp Maple Syrup
-Grated or Ground Nutmeg

Bull's Milk

Bull’s Milk

What can you expect from a drink that sounds like a euphemism for semen? Well, it’s about as enjoyable as that, but with just a hint of maple.

I do not care for this drink at all. The liquor component of it is a little too rough, and the maple doesn’t really do a lot for it — but it does lend a nice aftertaste. The problem is that the actual taste is so godawful that the aftertaste is like someone apologizing to you after setting your house on fire and kicking you in the genitals. I’d say it’s worth a try, but quite frankly, there are so many better options for a hot drink. You can drink better drinks with your time.

Alright, truth be told, I’ve had much worse drinks. But this doesn’t measure up to the other drinks I’ve had for this post so far. But, if you like brandy and rum, this might appeal to you, and making it is simple. Pour the liquor into a mug, fill it with hot milk, and add the maple syrup. Stir and sprinkle some nutmeg on top.

 

Sevilla Flip
-1 1/2 oz Light Rum
-1 1/2 Ruby Port
-2 oz Cream
-1/2 tsp Sugar

Sevilla Flip

Sevilla Flip

I picked this drink because it looked interesting. I saw that ruby port was included in the recipe and thought, “Say, is that a fortified wine in a recipe for a hot drink? It is! By all mighty Zeus, that’s interesting! I must try it — and I’m certain that it won’t be disgusting, even though my initial surprise at the inclusion of port in the recipe would signify that there’s a definite reason why I didn’t expect this eccentric ingredient to be included.”

Well, it turns out there is a reason why I initially thought the port was a really fucking weird inclusion. That reason is that it is a REALLY FUCKING WEIRD INCLUSION. At first, you won’t like this drink, but then it just gets extremely weird. I don’t know if I should recommend it or not. It’s too weird for me to know what’s happening — it’s like Donnie Darko was a drink instead of a movie.

I don’t love it. I don’t hate it. I’m just confused by it.

So, making it is a bit more labor-intensive than the previous drinks. Start by combining the cream and sugar in a small saucepan over low heat. Add the rum and port and bring it to a low simmer. Pour it into a mug, and try to enjoy — even though it may be futile. I will say that the cream likes to separate. I don’t know if it’s supposed to. In any case, you can keep stirring it if you want it all combined. Otherwise, don’t worry about it.

 

Southern Chai
-1 oz Bourbon
-1/4 oz Triple Sec
-1/4 oz Amaretto
-8 oz Chai Tea Concentrate
-3 oz Milk
-Lemon Wedge studded with Whole Cloves

Southern Chai

Southern Chai

I really like chai tea. It’s pretty much the only thing I ever get at Starbucks. But, as much as I like chai tea, I’ve never been drinking it and thought that it would be improved by bourbon. But then, I don’t think that most things would be improved by bourbon. If you’re the type of person that tends to consume something and think that it could be improved with bourbon, I don’t think we’d get along very well.

That being said, this drink isn’t bad. It’s chai-tastic, and it has some nice liquory notes and interesting aromas from the added ingredients. I think I still prefer regular chai tea, but this isn’t a bad alternative, especially if you’re a whiskey drinker, or are just looking to get drunk off of chai.

This is another labor-intensive drink. In a small saucepan, combine the chai concentrate and milk and bring it to a simmer. Pour it into a mug, and add the alcoholic ingredients. Stir, and garnish with the studded lemon wedge.

As a side note, my lovely fiancee tells me that I studded the lemon wedge wrong. Apparently, you’re supposed to stud the peel. I studded the meat of the lemon, because I thought that made more sense. It’s a lot easier to stud the meat instead of the peel. But, I will bow to the “correct way.” However, both ways will provide you with the aroma of lemon and cloves, so the difference might be purely visual.

 

Denouement

The weather outside is … well, pretty mild. But, the drinks inside are fucking awesome. Warm so water, add some booze, and raise a hot glass to the winter months, dear drinkers. I’ll see you next week.


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