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Mar 25, 2018
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Posts Tagged ‘Drinking’

Recipe: Holiday Shrub

Wednesday, November 29th, 2017



This shrub’s garnet hue and seasonal aromatics make it a gorgeous hostess gift or party cocktail. To serve, mix one part shrub into four parts prosecco, or use the same amounts mixed into ginger ale or sparkling cider for a mocktail. For a festive nightcap, mix the shrub with two ounces bourbon as you sit by the fire.


Cranberry Shrub
2 cups

1 lb. fresh or frozen cranberries
1 cup apple cider vinegar
¾ cup sugar
¾ cup water, divided
¼ cup orange peel (avoid the white pith)
3 whole cloves
4 whole peppercorns

• In a large saucepan, combine the cranberries, vinegar, sugar, ½ cup water, orange zest, cloves and peppercorns and bring to a boil over medium-high heat. Cook 7 to 10 minutes, until the cranberries begin to burst, stirring occasionally. Remove from heat, cover and let cool to room temperature.
• Pour the mixture into a large mason jar or other airtight container, cover and refrigerate 2 hours.
• Strain the mixture into a bowl through a fine mesh-sieve. If the mixture is too thick, pour the remaining ¼ cup water over the solids in the sieve. Press the solids with a wooden spoon or rubber spatula to remove any more liquid. Shrub will keep, refrigerated, up to 2 months.

Dee Ryan is a longtime contributor to Sauce Magazine who also pens Make This

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DTWE: Schlafly’s Dr. Kentucky’s Concoction from his Curious Cabinet Batch No. 40004

Friday, April 7th, 2017



Get a sneak peek of Schlafly’s Art Outside festival when you pick up the fourth installment of the brewery’s Artist Series. “This is an area where we can step outside the norm a bit,” said brand specialist Wil Rogers.

Local artist Noah MacMillan worked with a team at Schlafly to develop the beer and illustrate branding for the special release with an absurdly long name: Dr. Kentucky’s Concoction from his Curious Cabinet Batch No. 40004. 

The beer, available in 750-milliliter bottles, is a riff on a whiskey buck cocktail: a golden ale flavored with ginger root, lime juice and bourbon-barrel chips. If you grab a bottle with a tag, hold onto it until Memorial Day weekend. Some will win a free gift from a curious cabinet at Schlafly’s Art Outside Festival May 28 to 26.

Of course, the beer itself is the real golden ticket: bright and bubbly with a subtle zip of ginger, we’re crushing some this weekend. Dr. Kentucky’s Concoction from his Curious Cabinet Batch No. 40004 is available at local bottle shops and groceries.

Photo by Heather Hughes

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Drink This Weekend Edition: 3 brews older than the St. Louis World’s Fair

Friday, August 19th, 2016



The St. Louis World’s Fare kicks off tonight at the World’s Fair Pavilion in Forest Park and lasts through the weekend. While we celebrate the significance of that historic 1904 event, I wanted to pay homage to international brewing tradition. In this day and age experimentation and adjunct-crazy recipe building, it’s good to step back and salute the foundation on which the modern brewing scene was built. These three beers were enjoyed during the 1904 World’s Fair – and decades (or even centuries) before. Raise a glass to history, St. Louis, and nerd out!




1. Weihenstephaner Hefe Weissbier (5.4 percent ABV)
Highlighting Bavaria’s importance to beer culture, Weihenstephan Monastery stands as the oldest brewery in the world, originating in 1040 in Freising, Germany. Its Weiss beer is the granddaddy of all Weiss beers. A heavy wheat malt bill allows for a billowy body and clean canvas for that well-known Hefeweizen yeast expression. Look for intense notes of clove and banana on the aroma, a palate that follows suit with soft spice and banana and a crisp, lightly bitter finish.

2. Original Ritterguts Gose (4.7 percent ABV)
Goses have been incredibly trendy in the American beer scene these past few years, but the style itself isn’t new. Born in 1824, Ritterguts Gose is the oldest currently brewed gose in the world. A wheat beer that boasts lactic tartness, salt and coriander, it’s a refreshing treat and a great introduction to the world of sour beers.

3. Pilsner Urquell (4.4 percent ABV)
This Bohemian delight is the result of a local protest in 1838 in Pilsen, Czech Republic, during which angry beer drinkers dumped 36 barrels of “spoiled” beer in front of the town hall. In an effort to compete with the Bavarian lagers introduced to the area, Pilsner Urquell was born in 1842 – a beautiful, medium-bodied lager with satiating bitterness that pairs well with the delicate bouquet of black pepper and floral notes from the Saaz hops.


All beers available at The Wine and Cheese Place

By the Book: The Dead Rabbit by Sean Muldoon, Jack McGarry and Ben Schaeffer

Friday, May 13th, 2016



Making cocktails from The Dead Rabbit Drinks Manual has the same allure as going back in time to the 19th century when most of its recipes originated. It sounds romantic, until you consider the realities of the situation. Do you enjoy reliable electricity and paved roads? Would you like to make more than a dozen tinctures before even getting started on a cocktail?

Like history, this book is just for reading, and it does make a great read. Each original recipe is led by a fascinating introduction on the history of the cocktail that inspired it. The drink I chose, Whiskey Smash à la Terrington, was inspired by the 1869 book Cooling Cups and Dainty Drinks. As delightful as that sounds, I have never complained more (recently) than while making this drink. I’d like to say I chose it because the cocktail sounded fresh, balanced and delightfully seasonal – which is was. Instead, I chose this recipe because it required me to buy only two bottles of booze, instead of the 57 every other recipe demanded.

It’s probably the best cocktail I have ever made – but it took three damn days to make. First, I had make a tansy tincture. I had no idea what tansy was, but luckily Cheryl’s Herbs in Maplewood did. So, I infused Everclear and water with the dried herb for three days and had my tincture. Next, I had to make lemon sherbet. No, not the easily accessible frozen treat. Lemon sherbet is an intense syrup made with lemon juice and oleo-saccharum. (Again: what?) Oleo-saccharum is basically citrus zest muddled in sugar and allowed to sit until the oils release. The oleo-saccharum took half an hour, as did the sherbet, which then had to cool. This is a drink that will make you drink.

After the sherbet was cool, the cocktail came together like any other. Measure, pour, shake, strain, garnish, sip – one of the best cocktails I’ve ever made. Complex but balanced, fresh but rich, and it had the smooth, viscous texture of a professional cocktail It’s a drink that should be made by professionals who presumably have large batches of sherbets and tinctures at their disposal.

Skill level: Professional. The instructions are good, but the ingredients aren’t at all reasonable for a home bar.
This book is for: Professionals or a those interested in a cocktail education.
Other recipes to try: Champagne à la Fouquet
The verdict: This book is interesting and impressive, but if you want recipes you can actually make, Cuban Cocktails is a better option.





Whiskey Smash À La Terrington
1 serving

3 dashes Tansy Tincture (recipe follows)
¾ oz. Lemon Sherbet (recipe follows)
6 to 8 fresh mint leaves
½ oz. fresh lemon juice
2½ oz. Bulleit Rye Whiskey
Fresh nutmeg, grated, for garnish

• Add all the ingredients, except the garnish, to a shaker. Fill with ice and shake. Strain into a punch glass. Garnish with freshly grated nutmeg.


Tansy Tincture
10 ounces

1 oz. dried tansy*
4½ oz. Everclear
4½ oz. water

• Combine the tansy and Everclear in a jar. Allow to macerate for 3 days, then strain though a chinois into a fresh container. Due to the alcohol content, this tincture should last indefinitely at room temperature.


Lemon Sherbet
24 ounces

4 lemons
1½ cups granulated sugar
12 oz. fresh lemon juice

• Prepare an oleo-saccharum (recipe follows) with the lemon peels and sugar.
• In a small saucepan, combine the oleo-saccharum and lemon juice over medium heat, but do not boil. Slowly stir to dissolve the sugar. When the syrup has thickened, remove from the heat. Strain through a chinois into bottles. The sherbet will keep for 2 to 3 weeks in the refrigerator.


8 servings

• Peel each lime, being sure to remove only the peel, with none of the white pith. A Microplane grater or vegetable peeler is best.
• Add the peels to a bowl, along with the sugar. Using a muddler or heavy wooden spoon, press the peels into the sugar. You will see oil from the peels collect in the bowl. Let the combination sit for at least 30 minutes at room temperature. Mix to collect all separated oils into the sugar before using.
• You may use the peeled limes for juicing as needed in the recipe above.

*Tansy is available at Cheryl’s Herbs, cherylsherbs.com 

Reprinted with permission from Houghton Mifflin Harcourt


Drink This Weekend Edition: Gertrude Pine at Taste

Friday, April 22nd, 2016



With spring cocktail menus popping up like the weeds in my garden, there’s plenty of incentive to put on your good shoes and get out there. Although Taste’s spring menu will be fully unveiled in the coming weeks, stop in this weekend for a sneak peek and order the Gertrude Pine. This shaken concoction features a base of Wild Turkey 101 and Camus VS Cognac, but this is no winter holdover. The addition of velvet falernum and Don’s Mix (simple syrup infused with grapefruit juice and cinnamon) sweeten the pot just right, while lime juice gives balance.

The depth of flavor in this spring sipper comes from the Alps. Zirbenz pine liqueur has a deceivingly nondescript nose, but packs a piney punch by itself. In the capable hands of the crew at Taste, the pine liqueur gives a subtle botanical depth that rounds out the cocktail. With a light, citrusy nose, the Gertrude Pine starts a touch tart but finishes pleasantly – but not overly – sweet and spicy.



Drink This Weekend Edition: Tiki time at The Libertine

Friday, March 25th, 2016

Boozy, juicy and the ultimate exercise in escapism, tiki cocktails are appearing (and staying) on menus across town. Giving winter a defiant one-finger salute, Ben Bauer at The Libertine launched the Tiki Attack menu in February.

Rum, mezcal and house-made infusions run through the menu in drinks ranging in flavor from sweet and juicy to dry and heady. With a dozen diverse choices, here are three tropical tipples to get you started.




1. Angostura Phosphate: This slightly fizzy cocktail comes with a side that puts the pine in pineapple. A slice of the tropical fruit compressed with rosemary complements the spicy nose, sweet, juicy and lightly herbaceous drink that ends with a pleasantly dry, tropical finish.




2. A Study of Madness in Blue: For this happy libation, Bauer swaps out gin for rum then adds house made blue curacao and fresh pineapple juice, then floats a dash of merlot on top, resulting in an herbaceous, sweet and tart sip that is pleasantly acidic yet not astringent.

3. Kerouac’s Idea of Moderation: Featuring soursop (a viscous, melon-strawberry flavored fruit juice), this juicy tiki starts with sweetness but finishes clean, with a depth of flavor courtesy of wormwood bitters.



Drink This Weekend Edition: Valentine’s cocktails at Bailey’s Chocolate Bar

Friday, February 12th, 2016



Single or spoken for, Valentine’s Day is upon us with all its saccharine romance. Baileys’ Chocolate Bar in Lafayette Square has dreamed up a threesome of cocktails perfectly suited for a weekend of amour. This romantic venue is a hotspot on Valentine’s weekend, so get in line early via the No Wait app and hang out at home, not in the cold, while you wait for a table. Whether you’re doing the wooing or just treating yo’self here’s what to order starting today, Feb. 12.

1. The Double Dipped is a peanut butter and chocolate cocktail that can be sipped over the chocolate ganache-coated rim or through the chocolate straw. Either way, it’s a layer of house-made dark chocolate liqueur and hazelnut liqueur topped with a layer of peanut-infused vodka and Bailey’s Irish cream.

2. The Chocolate Bar’s version of Chocolate, Flowers and Teddy Bears is less trite than cliche Valentine’s Day gifts. Dark chocolate liqueur, chocolate vodka, crème de violette and coconut milk are shaken, then poured into a martini glass and garnished with two teddy bears cookies holding hands. Whether that makes you coo in delight or chomp their heads off, you’ll enjoy this lightly floral chocolate sip with a creamy finish.

3. The Valentine’s Smash is a chocolate- and berry-flavored libation that features chocolate vodka, Dolin blanc, house-made limoncello and raspberry liqueur and lemon juice all shaken together and topped with bubbly Prosecco and garnished with raspberries and mint.




Drink This Weekend Edition: Murphy’s Second Law at Layla

Friday, January 15th, 2016




When new spirits come to the St. Louis market, local bartenders get giddy and creative. Enter Murphy’s Second Law, a collaborative effort by Layla general manger (and current president of the St. Louis Bartender’s Guild) Tony Saputo and bartender Zach Murphy. They have taken brand-spanking new booze, added some fire and introduced a wonderful weekend drink.

First, the new stuff: Bone Snapper Rye Whiskey is a dry-as-a-bone, spicy, smoky treat from Indiana and is the backbone of this powerful sipper. Next, rethink single malt whiskey and get France in on the action with Brenne, a fruit-sweet, caramel-smooth whiskey aged in cognac barrels. Mix both whiskeys with three amari: china-china, which offers sweet orange up front and a bitter finish, Zucca with its super smoky nose and fruity rhubarb notes and the classic standby, Campari.

The spirits are stirred and strained over a large ice cube and finished with burned Chartreuse. Burn a liquid? Yes – with a spritz bottle and a culinary torch. The fire burns off the sugar, leaving behind botanical notes. Swipe the rim with an orange peel, and you’re ready to sip. Murphy’s Second Law starts with a citrus nose and an herbal start. Along the way is a deep, smooth orange and fruit flavor that turns pleasantly acidic before finishing slightly dry and warming yet bitter. Balanced and nuanced, the Bone Snapper Rye’s dryness tempers the sweetness of the other ingredients for a sophisticated, layered libation. We can all drink to that.



Drink This Weekend Edition: 3 brews to find at STLBG’s Halloween Party

Friday, October 23rd, 2015




When the air turns crisp, October in St. Louis parallels the seasonal change in the beer world, enticing us to switch to spiced beers, malty-yet-clean German lagers and ripe hops fresh from harvest. The St. Louis Brewers Guild is celebrating festive fall beers tomorrow, Oct. 24, at its Halloween Party from 1 to 5 p.m. in Lafayette Park, where costumed adults will trick-or-treat at more than 35 breweries represented at the festival in the heart of the city.

Here’s what’s not in the heart of the STL: Several outstanding STLBG members who will pour at this year’s party. Sample a selection their brews this Saturday, then organize an excursion to savor their beers later this autumn. Here, my three picks from non-STL city breweries to try:

1. Mark Twain Brewing Co. from Hannibal, is bringing its Wet-Hopped IPA, brewed with Cascade and Columbus hops grown on brewers Cat Golden and Dave Alley’s family farm in Tennessee. Look for a pungent grapefruit aroma, lots of citrus and a little pepper on the palate. Bonus: This beer is an STLBG Halloween party exclusive.

2. Mark Twain is also bringing its Maple Pecan Brown. Boasting 30 pounds of roasted pecans and local maple syrup, this beer is deceptively more robust than the 4.7-percent ABV suggests. Look for a little pecan nuttiness, subtle maple sweetness and a whole lot of roasted malt.

3. Located just across the river in Alton, The Old Bakery Beer Co. is bringing its Sweet Potato Chai Ale in advance of its official release on Oct. 31. Brewed with 75 pounds of sweet potatoes, seven different spices and Goshen Coffee, look for cinnamon and clove spiciness, creamy sweet potato and coffee for a “dirty chai” flavor profile.





Drink This Weekend Edition: 3 ciders for wine lovers

Thursday, October 8th, 2015



Ciders are a classic fall weather choice. They’re made from fruit that’s perfectly in season – pears and apples mostly – and are perfect to drink right now. While cider is typically the provenance of beer producers and drinkers, wine lovers will find unique, interesting flavors to tempt their palates. Here, three of my favorites from around the world, all available locally.
1. Quebrada del Chucao Sidra Espumante is made from apples grown in a 60-year-old Chilean orchard. It starts notes of forest floor and wild grass on the nose. It’s crisp and clean with pure apple on the palate and is amazing with soft cheese like Camembert.
$15, available at Cord & Rind

2. Bonny Doon ¿Querry? is a nontraditional a blend of pears, apples and quince. Crisply acidic but with an unmistakable quince flavor, this is just off-dry and is delicious with sushi, spicy Thai food or pho.
$9, available at Total Wine in Ballwin

3. Christian Drouin Poire is a rare Normandy pear cider from a house normally known for Calvados. This delicious gem has a pronounced pear note, followed by melon and citrus and just a hint of hay or grass. It’s a little on the sweet side, so try it with fruit tarts and other desserts.
$15, available at Starrs


Ben Wood has more than 10 years experience in the wine industry. He currently works as shop manager of Cork & Rind.

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