nce upon a time , many moons ago around the age of 22 I was hit by my first head banging hangover after a long night of drinking Brandy Alexanders and single malt scotch, it also happens to be the day after my first Hogmanay spent in Scotland ( more in issue 009)the morning I still remember very clearly ( or maybe I should say the early eve ) I had used a bowl of peanuts that had been left on the floor as my pillow and awoke with several stuck to my face,luckily cell phones and instagram had not yet been invented or by pock marked face would be hanging around somewhere tormenting me in places other than my memory. Tis the first time I awoke and felt like I had been hit by a truck, since then there have been many more occasions usually after which I swear I will never touch another drop and yet somehow and sometimes mere hours later I will be seduced by a jewel like glass filled with usually an amber colored enchanter, one whiff and am all his. Tis also the first time someone older and wiser than myself handed me a glass of something stiff and told me to knock it back with the promise I would rapidly feel much better. This was my first introduction to an actual ” hair of the dog ” remedy, I think it was brandy, espresso and a ton of sugar, followed by my favorite breakfast a good old fashioned bacon and egg butty. Needless to say I survived that ordeal and went on to experience as well as fine tune many more such adventures in dog wrangling.
Am pretty sure we’ve all been there, waking up at 5 in the morning,heart pounding, your mouth as dry as Maggie Smith’s humor and feeling like you’ve been run over by a herd of stampeding shoppers on their way to the Macy’s sale. As an antidote to the excesses of the New Year celebrations most of us partook in I figured a dose of something with more…ahem, healing properties were a good prescription for this issue.
This is also the time of the year where we all start to think about getting fit for summer, cleansing and detoxing from all manner of over indulgence . Juice cleanses seem to be the most popular. For a while now I have been sacreligiously mixing fresh veggie juices with my booze, I mean why not, should tomatoes be the only partner to your post binge pick me up, methinks no, besides tomato juice unless freshly pressed or made into tomato water as discussed in previous issues is infinitely less appealing to me than a glass of sweet and earthy carrot or beet juice. A restaurant I was bar manager of last year wanted a revamp of their brunch fair, they like most places had been sticking to the bog standard mimosas or marys so I came up with a list of sippers that would both pair well with the chef’s dishes and garden to table vision and be a refreshing , replenishing addition for the brunch diners. The menu was titled Hair of the Dog ( that bit you) and listed the health benefits gained under each drink.
“Hair of the dog” is a colloquial expression used to refer to booze that is consumed with the aim of lessening the effects of a raging hangover. The expression originally referred to a method of treatment of a rabid dog bite by placing hair from the dog in the bite wound.The use of the phrase as a metaphor for a hangover treatment dates back to the time of Shakepseare . Ebenezer Cobham Brewer ( great name) writes in the Dictionary of Phrase and Fable (1898): “In Scotland it is a popular belief that a few hairs of the dog that bit you applied to the wound will prevent evil consequences. Applied to drinks, it means, if overnight you have indulged too freely, take a glass of the same wine within 24 hours to soothe the nerves. ‘If this dog do you bite, soon as out of your bed, take a hair of the tail the next day.'” He also cites two apocryphal poems containing the phrase, one of which is attributed to Aristophanes. It is possible that the phrase was used to justify an existing practice, and the idea of similia similbus curantur (no, not a spell from Harry Potter but “like cures like”) dates back at least to the time of Hippocrates. Like cures like is also the basis of all Homeopathic medicines where small doses of what has made you fall ill are taken to help heal you. The operative phrase here is “small doses”, am not by any means endorsing a post binge binge but more of a little tipple to smooth out your rough and ragged morning edges.
This brings me also to the Corpse Reviver , a gothic sounding concoction which was made in the style of a classic cocktail, popular in the 1930’s ,it is one of a small family of drinks originally mixed as hangover remedies and are documented as far back as 1871. Harry Craddock, cataloging them in the “Savoy Cocktail Book” in 1930, wrote, “To be taken before 11 a.m., or whenever steam and energy are needed.” (He also famously cautioned: “Four of these taken in swift succession will quickly unrevive the corpse again.”) It was commonplace back in the day to be able to wander into a bar for an “eye opener” such as the corpse reviver that would shock your system and keep it going for the rest of the day. The drink needs to contain three key ingredients to work, sugar for energy, a stomach settler ( brandy or a bitter for instance) and alcohol for that slap you in the face jolt .Whilst we all think we’re so modern and progressive these days how sad that in most bars these days you would only really find a bloody mary as a mid morning pick me up, that tradition of a well made pick me up has been replaced by a canned fizzy drink containing synthetic hormone like substances derived from bulls testicles,you all know what am referring to, that drink that shall not be named, the Voldemort of beverages.
So next time you’re feeling a little peaky the morning after try one of these more civilized “remedies” that will have you feeling frisky again in two shakes of a dogs tail. First the classic , then a bunch of interpretations.
Corpse Reviver #2
3/4 oz gin
3/4 oz lemon juice
3/4 oz Pierre Ferrand dry Curacao
3/4 ounce Cocchi Aperitivo Americano (original recipe called for Lillet blanc)
1/4 oz of absinthe to wash and perfume the glass.
optional lemon twist
Combine ingredients over ice, shake vigorously for about 30-40 seconds , add the absinthe to glass and swish it around then pour off the excess, strain your shaken cocktail into chilled absinthe washed coupette. A garnish is unnecessary, but different recipes call for either a twist of lemon or a real maraschino cherry.
Ok so this one takes a wee bit of planning ahead , if you are not into the idea of smoking your beer then I forgive you , go without but it does add a lovely element to the drink, maybe save it for the moment when you want to show off to your mates.
1 can or bottle of dark beer, I opted for Old chub scotch ale
1 whole egg
1 oz bacon fat washed bourbon ( recipe below in basics)
3/4 oz simple syrup ( 1:1 ratio sugar to hot water)
5 drops of Miracle Mile chocolate chilli bitters
1/2 oz Ramazotti Amaro
Smoking gun optional to add some smoke to your beer
Hickory wood chips for feeding to the smoking gun monster
To smoke your beer add your wood chips to the chamber in the smoker, open your beer and pour a wee bit off, insert the nozzle from gun into the can or bottle and seal off with plastic wrap so your smoke does not escape. Set your wood alight and turn the gun on, smoke your beer for about 1 minute, turn off your gun and let the beer sit for about 5 mins swish the beer around lightly to get the smoke and liquid molecules mixed.
Once your beer is ready, add everything to your Boston shaker except for the beer, give a quick dry shake to emulsify the egg, add ice and shake again for 40 seconds or thereabouts. Double strain into your vessel of choice, I am currently enamored by these half pint milk bottles that make me think of infant school morning recess. Any way I wandered off , then add your smoked (or unsmoked) ale.
1 1/2 oz Fernet Branca or sub out a milder bitter depending on your cohones
1 oz simple syrup (1:1 ratio sugar to hot water, let cool before using)
1 oz fresh squeezed lemon juice
1 egg white
Throw everything into your Boston shaker and dry shake without ice for about 20 seconds to wake up your egg white and make it fluffy. Add ice and shake again for 30- 40 seconds, strain into your chilled vessel and brace yourself!
The June Bug
1 oz fresh kale juice
1 1/2 oz silver tequila
1 oz Cocchi Americano
3/4 oz fresh lime juice
3/4 oz simple syrup
4 drops Miracle Mile yuzu bitters
pinch fine salt
cracked black pepper and lime wheels to garnish
throw everything but your garnish into a Boston shaker with cracked ice, shake for 40 seconds or so or until your tin gets nice and frosty. Strain into a chilled ice filled old fashioned glass, add your lime wheels and a turn or two of fresh black pepper.
In My Time Of Dying
1 1/2 oz gin, my favorite at minute is Ford’s gin for the 86 Company, Plymouth or Beefeater also good choices.
1 oz Salers gentian aperitif
3/4 oz lemon juice
1/2 oz Maraschino
1/2 oz Creme Yvette or Violette, ( delicate floral flavor and gives a lovely gothic look to your drinks)
1 egg white
1 oz or so of champagne ( club soda will do in a pinch)
spritz of absinthe.
So I saw this technique of layering from the crew at Pouring Ribbons in NY,which reminded me of the classic Pousse Cafe drinks of long ago drank after the coffee course ( pousse cafe translates to push coffee and was a pretty layered drink made from sweet cordials that were layered with spirits such as cognac). The Ribbons team make a Negroni-esque drink thats just fantastic, I employed similar technique to make this once shaken sour into something slightly more dramatic and deconstructed. You will need one big chunk of ice to accomplish the layering correctly, Cocktail Kingdom sells silicon cube trays that do the job.
In your chilled old fashioned glass add your Violette or Creme Yvette, top with the oz of bubbles and plop in your ice cube. In your shaker dry shake the rest of your ingredients except for your absinthe. Add ice and shake again for another 30-40 seconds, strain allowing your ribbon or stream of liquid to pour gently onto your ice cube, if you do it too fast it will disrupt the liqueur at bottom and get too mixed up. Spoon out some of the foam on top and give a spritz of absinthe to finish drink, the lemon twist is optional, as a painter I am into colors and the yellow adds a touch of drama to the whole presentation.
Note: the technique might sound a bit complicated but once you get a hang of it , its a doddle to do.
Kombucha green tea gimlet
2 oz gin of choice thats been infused with a couple of big spoons of green tea leaves per 750 ml bottle of booze, you can also sub out vodka if thats your preference.
1 oz Salers gentian apertif
1/2 oz Pierre Ferrand Curacao or other orange liqueur if you cant get a hold of the good stuff.
1/2 oz lemon juice
1/2 oz simple syrup
1 1/2 oz of Kombucha, I used ready made Lavender Kombucha from GT’s
throw everything into your mixing glass with cracked ice and give a good stir for about 40 seconds, strain into a chilled coupette and garnish with a lemon wheel and a sprig of mint.
How to fat wash a spirit
you will need:
1 cup of warm bacon fat, you can also use browned butter, chorizo or duck fat
1 750 ml bottle of booze, I used Buffalo trace
a wide mouth jar
Add both your fat and booze to the jar, screw on lid, give a good shake and let sit for a couple of hours. Put the jar in the freezer until the fat has solidified , get a spoon and smash the fat layer and pull off from the booze. Strain the liquor through a coffee strainer and then seal up in an airtight container such as the original bottle the booze came in.
Creme Yvette is a cordial that is about 100 years old, it was taken off the market in 1969 am sure due to lack of interest, it was revived recently by the good man behind St. Germain, Robert Cooper who’s family owned the recipe for Yvette since the 1930’s. The primary flavors are of fresh violet , cassis and wild strawberries. It should be used sparingly in drinks so that its delicacy can add a lovely nuance to your drinks rather than over power it, a splash with
your favorite bubbly makes a fine starter to any party.
I would recommend searching this baby out, its a gorgeous addition to any cocktail that calls for orange liqueur.