Monday, March 2, 2015

Cocktail: Thomas Paine’s Throbbing Left Elbow

By Warren Bobrow, Cocktail Whisperer

Roll up… Roll up for the Mystery Tour croons John Lennon… And on this sweet note and closely approaching cold front from the west, my palate quickens and my thirst becomes ever present.  I need something that sticks in my mind and quenches my desire from the dry air. 

The bracing flavor of freshly picked heirloom apples, as found in Eden "Calville Blend" Ice Cider calls out for a your grandfather’s favorite cut crystal glass adorned solely with a glistening chunk of hand cut ice. 

Splash a few ounces of this lush ice cider over this pure ice and let it capture your imagination for flavor.  You can also drink the ice cider straight if desired.  Eden Ice Cider is world-class stuff and if you’ve never had ice cider, I’d get some as quickly as possible.  It’s that striking. 

For the uninitiated, the whiskey for this drink is none other than the George Dickel "Barrel Select" Tennessee Whisky.  When combined with the salubrious Eden Ice Cider something truly charmed takes place.  The robust notes of charred stone fruits and tangy quince gives way to the playfulness of the ice cider. I’ve frolicked in a glass with the flavors of ice cider and bourbon, but not with something as complex and haunting as George Dickel Barrel Select.  George Dickel Barrel Select is crafted with a mashbill consisting of corn, rye and malted barley. 

There really are very few whiskies that I like as much as the George Dickel Barrel Select.  This is amazing stuff, George Dickel Barrel Select and it is more than worthy of your hard earned money!

A hand-polished spear or a shimmering hunk of ice with the addition of a healthy splash of the Eden Ice Cider makes this drink noteworthy by itself, but then you should get to the serious business of hand-extracting the richly aromatic, zest of an orange. 

My friend and fellow cocktailian, Gary Regan always says that you should never use a peeler- but always cut your orange zest with a paring knife.  I agree with him because even when you are in the weeds, with guests parked three deep at the bar clamoring for another finger-stirred Negroni, your favorite paring knife will be your best friend.  

Every drink that you make will recognize the extra effort that you utilize.  I think it’s vital to use the best components in all mixed drinks even if they take a few extra seconds.  This time shows that you care deeply about the world outside of your own. 

I’m a fan of cocktail bitters in my drinks and I recommend that you utilize the high quality, Bitter Truth lemon bitters for balance.  Bitters to the mixologist are comparable to the spice drawer for chefs.  Bitters add balance and candor and they offer a sense of humility and depth to your craft cocktail.  Bitters are the framework for completion and in my humble opinion they are essential in many mixed drinks.  Lemon bitters add a bit of acidity and wittiness to your guest’s experience.  Lemon bitters are available almost everywhere so you should at least find them just so you can do a bit of experimentation with them.  If you are ever looking for a refreshing “mock-tail” please try taking a pint of seltzer water and adding about 5 drops of lemon bitters…. Sip, sip away! 

Thomas Paine’s Throbbing Left Elbow (serves two)
3 oz. George Dickel Barrel Select
2 oz. Eden Ice Cider
2-3 shakes Bitter Truth Lemon Bitters
Hand Cut Ice (Essential)

To a cocktail mixing glass, fill ¾ with regular bar ice
Add the George Dickel Barrel Select
Add the Eden Ice Cider

Mix with a long cocktail spoon
Pour into 2 “Old Fashioned” glasses with a nice rough chunk of ice
Cut a wide zest of orange and twist over the top, releasing the essential oils
Dot with the Bitter Truth Lemon Bitters to finish…

Thomas Paine!  Thomas Paine!  Whacked his funny bone (Thomas Paine’s elbow) on a cast iron drain… Oh gosh that smarts, Thomas Paine. 

Cheers from DrinkUpNY!

About Warren Bobrow
Author of: Apothecary Cocktails-Restorative Drinks from Yesterday and Today- Fair Winds Press- Beverly, Massachusetts. Apothecary Cocktails was nominated for a Spirited Award, 2014 Tales of the Cocktail.  His forthcoming book, Whiskey Cocktails will be released October 14.  Bitters and Shrub Syrup Cocktails follow with publication in spring ’15.  Warren is a master mixologist for several craft liquor companies.

Warren consults about mixology and spirits, travel, organic wine and food.  He’s written for web-blogs and magazines like: Williams-Sonoma, Whole Foods: Dark Rye, Distiller, Total Food Service Magazine, Beverage Media Group, DrinkUpNY, Edible Publications, Foodista, Serious Eats, Mechanics of Style and Beekman1802.  He was in the Saveur-100 in 2010.

Warren is a former, mostly self, trained cook from the pot sink on up.  J&W and ACF were thrown in for good luck.  Warren was the former owner/co-founder of Olde Charleston Pasta in South Carolina: *Dissolved his business after Hurricane Hugo in 1989* - to a career in private banking, (nearly 20 years; “a very grand mistake”) to this reinvention in 2009 as the Warren he's finally become.

Warren is available to do highly personalized, interactive mixology events, local, national and international.
PS: Warren's second book, Whiskey Cocktails is on the market now!

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