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Drink in the Season
by Buck Quigley
In Buffalo, drinking season officially kicks off on the Wednesday before Thanksgiving and runs until New Year’s Day. It’s a relatively short period, but very intense. That’s why many self-described “social drinkers” train year-round at special events like every single hockey, football and baseball game, as well as important holidays like Mardi Gras, St. Patrick’s Day, April Fool’s Day, Memorial Day, Juneteenth, the Fourth of July, August 17 (Davy Crockett’s Birthday), Labor Day and Halloween—with sundry birthdays and anniversaries peppered throughout the year—and allowing for other special occasions like whenever it’s raining and whenever it’s not raining.
During drinking season, people are faced with a vast array of holiday beer, wine, champagne and mixed drinks, along with mysterious shots and all kinds of punch. There’s also an element of danger involved in some holiday drinks, because of the reliance upon raw eggs for the traditional egg nog and Tom & Jerry. Like the Japanese businessman ordering the potentially lethal blowfish sushi, enjoy them at your own risk. Above all, don’t drive vehicles or operate anything with a blade if you intend to participate in drinking season—far better we all live to compete another day.
That being said, here are a few holiday favorites, courtesy of Mark Supples, owner of Mothers. These potent potions are designed to put a lampshade on the head of even the shyest wallflower at the party.
You could start with a seasonal favorite, the Tom & Jerry. Make your own at home: separate a dozen eggs; beat the yolks with 2 lbs. superfine sugar and 1.5 tablespoons each cinnamon, cloves and allspice. Add 4 ounces of dark rum. Beat egg whites into stiff peaks; fold whites into yolk mixture. To each cup add a ladleful of the mix, 2 ounces of brandy or bourbon, fill the rest of the way with hot milk or water and sprinkle with nutmeg.
Crown Royal Whiskey Sour
1 part Crown Royal
Juice from 1⁄2 lemon
1⁄2 teaspoon sugar
A little egg white
Shake with ice & serve on the rocks
Garnish with cherry
Hot Chocolate Mint Patty
1 part Godiva
1 part Rumple Minze
Hot chocolate
Top with whipped cream
Hot Buttered Rum
3 parts warm apple cider
2 parts 10 Cane rum
Cinnamon stick
Top with small pat of butter
Bulleit Bourbon Mint Julep
2 parts Bulleit bourbon
2 teaspoons water
1 teaspoon super-fine sugar
Stir well in tall glass or silver cup
Garnish with mint sprigs
Key Lime Pie
2 parts Stoli Vanilla
Splash of Rose’s Lime Juice
2 parts pineapple juice
Shake with ice
Strain into martini glass rimmed with crushed graham crackers
Mr. Supples advises that these drinks are to be made at home and not to be ordered in bars unless you want to be considered extremely irritating.
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