so this came across the book of Faces the other day:
http://drinks.seriouseats.com/2014/04/colonial-era-drinks-cocktails-rum-flip-stonefence-syllabub-rattleskull.html#.U0c4hDbtueE.twitter
Now, being the historian and experimental archaeologist that I am, there's no way in hell I was going to let this slide. So, after some discussion with the husband, we've decided to try all of them. Because we are scientists, ffs.
First up, the easiest one: The Stone Fence.
Rum: Check.
Cider: Check.
I used Cruzan rum, and Stella Artois Cidre, because that's what we have in the house. The Stella cider is a dry apple cider, which would be more similar to a colonial era beverage. The Cruzan I have is a special edition golden rum. I also drank it at cellar temp, not cold.
Taste: Mild and smooth. rum and apples are like bread and butter, I cook with them a lot. I can see the benefits of having a sweeter cider, though. I'm getting notes of vanilla and oak, which could be from the aging process of the rum.
Effects: I felt a buzz pretty fast. Sugar acts as a carrier for alcohol. Drink responsibly.
Though many of those admittedly look somewhat interesting, is only one colonial era drink worth the effort.
STRAIGHT WHISKEY. GALLONS AND GALLONS OF IT. ACCEPT NO SUBSTITUTES.
Quote from: Cain on June 23, 2014, 06:50:45 AM
Though many of those admittedly look somewhat interesting, is only one colonial era drink worth the effort.
STRAIGHT WHISKEY. GALLONS AND GALLONS OF IT. ACCEPT NO SUBSTITUTES.
:lulz:
I cannot disagree.
What they fail to really mention in this is that 90% of the time, this shit was breakfast or dinner. You only really ate a full meal at lunch. :lulz:
Because adding eggs to beer makes it a meal. Seriously.
I see no problem with this logic.
It's actually chock full of nutrients. And as long as you had your one mug, and didn't get drunk, which was bad form anyway, you could work all day on posset, which goes back to the Middle Ages. This gives you a recipe for Syllabub, which I think is actually a desert now by name. The only issue I see is the hazards associated with raw egg and curdled cream consumption, but that's a strictly modern viewpoint since we know about things like germs now. Back then, if you barfed from salmonella, you probably got called a drunkard, and then died of dehydration a few days later.
Quote from: The Suu on June 23, 2014, 01:03:42 AM
so this came across the book of Faces the other day:
http://drinks.seriouseats.com/2014/04/colonial-era-drinks-cocktails-rum-flip-stonefence-syllabub-rattleskull.html#.U0c4hDbtueE.twitter
Now, being the historian and experimental archaeologist that I am, there's no way in hell I was going to let this slide. So, after some discussion with the husband, we've decided to try all of them. Because we are scientists, ffs.
First up, the easiest one: The Stone Fence.
Rum: Check.
Cider: Check.
I used Cruzan rum, and Stella Artois Cidre, because that's what we have in the house. The Stella cider is a dry apple cider, which would be more similar to a colonial era beverage. The Cruzan I have is a special edition golden rum. I also drank it at cellar temp, not cold.
Taste: Mild and smooth. rum and apples are like bread and butter, I cook with them a lot. I can see the benefits of having a sweeter cider, though. I'm getting notes of vanilla and oak, which could be from the aging process of the rum.
Effects: I felt a buzz pretty fast. Sugar acts as a carrier for alcohol. Drink responsibly.
We do this at the bar here with Cruzan Blackstrap and Scrumpy's Cider and call it a dank and stormy. I guess I'll stop telling people I invented it. :lulz:
No.
Your great-grand whatever invented it and passed the recipe down through the family to you.
You can now add 15% to the price. You're welcome.
Quote from: East Coast Hustle on June 25, 2014, 12:00:14 PM
Quote from: The Suu on June 23, 2014, 01:03:42 AM
so this came across the book of Faces the other day:
http://drinks.seriouseats.com/2014/04/colonial-era-drinks-cocktails-rum-flip-stonefence-syllabub-rattleskull.html#.U0c4hDbtueE.twitter
Now, being the historian and experimental archaeologist that I am, there's no way in hell I was going to let this slide. So, after some discussion with the husband, we've decided to try all of them. Because we are scientists, ffs.
First up, the easiest one: The Stone Fence.
Rum: Check.
Cider: Check.
I used Cruzan rum, and Stella Artois Cidre, because that's what we have in the house. The Stella cider is a dry apple cider, which would be more similar to a colonial era beverage. The Cruzan I have is a special edition golden rum. I also drank it at cellar temp, not cold.
Taste: Mild and smooth. rum and apples are like bread and butter, I cook with them a lot. I can see the benefits of having a sweeter cider, though. I'm getting notes of vanilla and oak, which could be from the aging process of the rum.
Effects: I felt a buzz pretty fast. Sugar acts as a carrier for alcohol. Drink responsibly.
We do this at the bar here with Cruzan Blackstrap and Scrumpy's Cider and call it a dank and stormy. I guess I'll stop telling people I invented it. :lulz:
A Dark and Stormy is ginger beer and black rum with a lime wedge. Traditionally Barrett's and Gosling's Black Seal. It's fucking awesome, actually, and a great way to fight a hangover with hair of the dog AND ginger to stop the pukes!
So yeah, you're serving a Stone Fence.
And also for your experimentation: Hard cider with Irish whisky is a Johnny Jump Up, and hard cider with stout is a Black Velvet. Put those drinks on the menu, REALLY impress your clientele. ;)
I said DANK and stormy, not dark and stormy.
FFS, I know what a dark and stormy is.
ETA: And if you make your dark and stormy with anything other than Goslings, you didn't make a dark and stormy. Barretts, however, sucks.
Quote from: East Coast Hustle on June 29, 2014, 02:00:11 PM
I said DANK and stormy, not dark and stormy.
FFS, I know what a dark and stormy is.
ETA: And if you make your dark and stormy with anything other than Goslings, you didn't make a dark and stormy. Barretts, however, sucks.
I'm illiterate.
But yes, Gosling's is required. They also make their own ginger beer that doesn't suck.
Those last two drinks sound really good. I'll have to try them.