Friday, November 12, 2010

Winter Drink Menu Debut

I've put together a small menu of hot drinks culled from last winter's menus. These will be available all season long on Sunday nights, and at the discretion of bar staff on other days/nights.

As winter approaches there is much to look forward to. Next week (11/21) we'll debut this season's egg noggs, which have been quietly aging since July. For the Sunday after Thanksgiving, we'll have Tom & Jerry. And on snow days we'll do Ale Flips in full on colonial style, with the drink heated by a hot poker from the fire - these will be announced via Twitter or Facebook bulletin. And of course other, more involved hot drinks will be offered in future. But in the meantime, come see us on Sunday, and get yr Toddy on!

69th Regiment Punch $6
Equal parts Scotch and Irish whisk(e)ys (Black Bottle & Powers), a piece of lemon, a little sugar and hot water. This hot toddy has been associated with the 69th since the Civil War. Drawing from NYC's east side, the regiment was composed of working class, Irish-Catholic recruits as well as Scottish immigrants – hence the two styles of whisk(e)y. "A capital punch for a cold night" - Jerry Thomas, 1862.

Brandy Toddy $8
Martell VSOP, hot water, a little sugar and nutmeg. Often prescribed as medicine in the 19th century, this once popular drink fell by the wayside following the phylloxera epidemic of the 1880s.

Hot Scotch $7
Laphroaig 10yr single malt scotch, hot water, and a little sugar.
The ur-Toddy, and generally agreed to be of Scottish origin. Until the advent of blended scotch in the late 19th century, this was pretty much the only way scotch was drunk by Americans. This will warm your very bone marrow. “The only soporific worth considering” – Mark Twain

Hot Buttered Rum $8
Jerry Thomas’ 1862 recipe: Appleton 12yr rum, hot water, sugar, butter, allspice, and cloves with cinnamon stick garnish. This popular Toddy variant has managed to stick around for nearly 200 years without significant alterations.

Hot Zombie $8
Appleton 12yr rum, hot water, pineapple and lemon juices, passion fruit syrup, brown sugar, and butter. Published in the 1940s in a Ronrico rum recipe book at the height of the Zombie craze. But don't worry, this is a normal strength drink, unlike a standard Zombie.

Irish Whiskey Skin $8
Lemon peel (that's the "skin") muddled in sugar, a nice pour of an older-style pot-still Irish whiskey (Redbreast 12yr), and hot water. This hot toddy reached a certain popularity in the mid-19th century, even making an appearance in the play Lincoln was watching when he was assassinated.

Sano Grog $8
Maker’s Mark bourbon, Appleton 12yr rum, Grand Marnier, hot water, a little sugar and lemon. An excellent cold weather drink from a 1938 recipe book published by Esquire.

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