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imagesToday is National Hot Buttered Rum day!  And a perfect day for it too, since here in Upstate New York, it’s below freezing and snowing.

Here’s a recipe from Dale DeGroff which is both easy and a time-saver if you’re making a lot over the winter.

Hot Buttered Rum
2oz aged rum
0.75oz demerara simple syrup
1 tbsp spiced compound butter (see below)
Hot apple cider
Cinnamon stick
Glass: any mug or glass appropriate for hot drinks
Preheat glass or mug by filling with hot water.  Then drain the water and pour the syrup in the glass along with the compound butter and a little hot cider. Stir well to melt the butter. Add rum and more hot cider to fill, then give it a light stir with cinnamon stick.  Then smile.
Spiced Compound Butter
1 lb softened butter
1 tsp cinnamon
1 tsp ground nutmeg
1 tsp ground allspice
1/2 tsp ground cloves
1/4 cup dark brown sugar
Add all ingredients to bowl and mix well.  Store covered in refrigerator.

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Today is National Hot Toddy Day!  A perfect day for it, since it’s only 15 degrees in Central New York at the moment.  The GSN desk was sent a few recipes to share with our readers.  Enjoy!

image001DRAMBUIE® Rusty Apple Toddy
In a coffee mug, add:
3 parts heated Apple Cider
1 part DRAMBUIE® Scotch Liqueur
Juice from one-quarter Lemon wedge

image002Stir briefly. Garnish with a cinnamon stick.

Hot Tully
1 oz Tullamore Dew
1/2 oz simple syrup
1/2 oz fresh lemon juice
3 oz hot water

First warm a mug with hot water, then discard and combine ingredients above.  Stir before serving.
Options: Add fresh ginger for a bit of a bite, or infuse the simple syrup with fun flavors such as cinnamon and orange, or apple and ginger.

image003Milagro Hot Toddy
1.5 parts Milagro Anejo Tequila
1 part Agave Nectar
4 Cloves
1 Cinnamon Stick
1 Whole Anise Star
4 parts Boiling Water
1 Lemon Wheel
Optional: Whipped cream

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c9b29f44-8d0e-4d67-8a95-1eb17483c764What is Cane Camp?

Cane Camp is a cultural immersion program set against the vibrant backdrop of Puerto Rico. Over the course of the program, you can expect to learn the ins and outs of rum production and craft brewing, and experience the rich history of this beautiful island. While beverage production will take center stage at Cane Camp, expect a strong focus on conservation, climate and environmental issues. We will be visiting the diminishing Bio-Bay, exploring the intricacies of responsible rum production and experience a snapshot of the current state of the environment in Puerto Rico.

How do I apply?

Follow this link to complete the Cane Camp 2017 application: cane.camp/apply

Please keep in mind that there are only 50 spots available for this experience and applications close at 11:59 EST on February 23rd, so make sure you take the time to carefully consider and fill out each field of the application. We read these blind (that means we can’t see your name or bar) and base all of our decisions on the creativity and care you put into your responses.

 

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Illustration by Alberto Vargas from Playboy magazine, March 1967

Illustration by Alberto Vargas from Playboy magazine, March 1967

What to kill that dull ache in your head after a night of too much Champagne?  What to eat on a queasy stomach?  How about the best of both worlds?  A drinkable foodstuff?  Enter January 1st’s national libation, the Bloody Mary (or if you prefer The Red Snapper).  Rather than going into the history behind the drink, although quite fascinating, instead today I will provide you with some of the original recipes as first published in the 40’s and 50’s and let you pick one that seems appealing.

Red Snapper – Cocktail Guide and Ladies Companion by Crosby Gaiges 1941
2oz tomato juice
2oz vodka
½ teaspoon Worcestershire
1 pinch of salt
1 pinch of cayenne pepper
1 dash of lemon juice
Salt, pepper and red pepper to taste
Shake well and serve in a Delmonico glass

Bloody Mary – Stork Club Bar Book by Lucius Beebe 1946
3oz Vodka
6oz Tomato Juice
2 Dashes of Angostura bitters
Juice of half a lemon
Shake together with ice or mix in Waring mixer and serve cold in highball glass

Bloody Bloody Mary – Bottoms Up! by Ted Saucier 1951
1½ oz Vodka
3oz Tomato
½ tsp Worcestershire sauce
Juice of ½ lemon
Dash celery salt
Shake and serve in an Old Fashioned glass over a lump of ice, garnish with a mint sprig

Bloody Mary – Esquire’s Drink Book by Frederic Birmingham 1956
8oz Tomato Juice
3oz Vodka
Juice of two lemons
White of one egg
½ teaspoon salt
Freshly ground pepper
2 celery leaves
4 dashes of Worcestershire sauce

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Dom Perignon

Dom Perignon

It’s no surprise that National Champagne Day is on New Year’s Eve.  But, how did it come to be associated with the holiday? 

Originally, Champagne wines were “still” or non-carbonated.  Barreled and usually consumed within a year, the yeasts lay dormant during the winter months.  However, with increased production, more wine meant sitting longer in barrels as the seasons warmed thereby reactivating the yeast.  If you know about fermentation, you know that yeast produces carbon dioxide.  So, these long-barreled wines gradually gained a sparkling, bubbly quality.

The man on the left (Dom Perignon) was the person responsible for a few important milestones in the history of Champagne.  First, he started bottling these wines instead of leaving them in barrels.  He also came up with a way to cork the bottle and secure it with heavy string.  King Louis XV eventually decreed that all Champagne had to be bottled, and other French wines had to remain in barrels.

With the novel effervescence, Champagne caught on in a big way in Europe and eventually the world.  At first it was out of reach of the middle and lower classes simply due to price.  Many bottles were broken, exploded or leaked, so that it was often merely good luck that bottles arrived safe and sound in shops around the globe.  This drove the price up.  The noble wealthy being habitual partiers, of course bought plenty of Champagne for their private functions.  By the time of the industrial revolution however, the nouveau riche wanted their share of the fun and began buying bottles for special occasions; weddings, anniversaries and of course, New Year’s Eve.

Today, almost anyone can buy a bottle of sparkling wine, many good ones are made in California, Spain and Italy.  But, to taste true Champagne, you must buy it from France.  Expect to pay in the low to mid three figures for a Vintage Champagne, or pick up a non-vintage bottle for under $40. Cheers!

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Eggnog, Advocaat, Egg Posset, Egg Flip, Tom & Jerry or Egg Milk Punch has been around for a long time.  Almost as long as that ancient fruitcake you were gifted in the 20th century and that you now keep in the back of the cupboard.  But, Eggnog is tastier and since it is generally only available during the holidays, what better day to celebrate with a mug of it than on Christmas Eve?

The recipe for Egg Milk Punch below is from famous nineteenth century barman Jerry Thomas 1830 – 1885 from his Bartenders Guide published in 1887.  This will make two servings.

Egg Milk Punch
1 tsp powdered sugar
1 wine glass (4 oz) brandy (a VS cognac will work)
1/2 wine glass (2 oz) Santa Cruz rum (Cruzan Light Rum will do)
1 whole egg
4 oz of whole milk (cream top)

Fill a cocktail shaker with the ingredients and ice, shake vigorously for 20 -30 seconds and strain into a chilled cocktail glass.

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ScrewdriverThe earliest appearance of this iconic cocktail was in a magazine entitled Journalism Quarterly, where it was called a “Famous Smirnoff Screwdriver”.  Six years later in Newsweek Magazine the story behind the name of the drink was published.  “A Screwdriver —a half-orange-juice and half-vodka drink popularized by interned American aviators—costs a dollar including the customary barman’s tip.”  Still later in the autumn of 1949, Time Magazine had this to say: “In the dimly lighted bar of the sleek Park Hotel, Turkish intelligence agents mingle with American engineers and Balkan refugees, drinking the latest Yankee concoction of vodka and orange juice, called a ‘screwdriver'”.

There are as many variations on the simple vodka/orange juice mixture as there are styles of screwdrivers in a hardware store.  Here are just a few of the clever names you can find in recipe guides:

Sonic Screwdriver, Double Screw, Sloe Screw, Comfortable Screw, Slow Comfortable Screw, Slow Comfortable Screw Up Against The Wall, Left Handed Screwdriver, Rusty Screw, Cordless Screwdriver and perhaps the most famous, the Harvey Wallbanger.

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