Old-Fashioned Slush

img_0263-1Proposed By: Jerry Beamer

Reviewed By: Jonathan and David

The cocktail proposal was supplied by our guest proposer Bourbon Jerry. More on him later but here is his recipe ( complete with his commentary) for the Old Fashioned Slush:

Ingredients:

2 cups of freshly-brewed strong black tea*(4 regular size tea bags does the trick)
1 1/2 cups granulated sugar
1 (12-ounce) can frozen orange juice concentrate
1 (12-ounce) can frozen lemonade concentrate
6 cups water
2 cups bourbon**
7-Up, ginger ale, or any lemon-lime carbonated beverage, chilled

Garnishes:  Lemon rind curls, maraschino cherries

* Steep tea bags in 2 cups boiling water for 3 minutes.

** The amount you use depends on how strong you want your drink to be. I usually use 2 cups of bourbon whiskey and that should not be too strong for those sensitive to such things. Your drink will be as good as the bourbon you use, so use a good-quality bourbon, but don’t go crazy—Pappy rides alone.

In a large, freezer-safe container, mix together the tea, sugar, orange juice concentrate, lemonade concentrate, water, and whiskey. Place in freezer and freeze at least 6 hours. NOTE: The bourbon will keep the mixture from freezing solid.

When the bourbon mixture is frozen, you are all set!

When ready to serve, remove frozen mixture from the freezer and let stand for approximately 5 minutes.

To serve, scoop (an ice cream scoop works great) bourbon slush to fill a glass approximately 3/4 full. Top with lemon-lime beverage of your choice. Don’t stir, but let beverage mingle with the frozen tea before drinking.

img_0259-1Jonathan: My neighbor typically asks what the next drink will be, with every intent to be there to try it, and he was surprised we had a guest proposal. In fact his exact words were “how can there be a guest proposer on a brother blog?” I think I can explain that by describing Jerry and this Bourbon Jerry character that appears occasionally.

I met the Jerry that preexisted the bourbon version in 1979. He was my suite mate in college. My parents had unloaded me and my stuff and skedaddled for their calm empty nest. I was still orienting when Jerry, his family and his girlfriend’s family started moving him in. That girlfriend is now his wife of over 30 years and is also a Marshall by birth. Since we have assumed we are cousins, with absolutely no genealogical research, that makes Jerry my and David’s cousin-in-law. But there is more.

David met Jerry not too long after I did. A few years later David had moved to New York for grad school and thought nothing of inviting me, Jerry, our assumed cousin and another friend to visit for spring break. That trip included a few adventures with an odd plastic parachutist, visits to some off the path New York locations and some inventive housing that allowed all of us to. Ram into two tiny dorm rooms. David could easily call Jerry a cousin/friend too before it was all over. My memory isn’t much but I am pretty sure that trip was when David introduced Jerry to McSorley’s Old Ale House and another life-long acquaintance began.

Jerry has remained a steadfast friend since but in recent years has assumed the mantle of Bourbon Jerry. While the standard Jerry is calm, logical and even keeled, he is always up for an adventure small or large. Jerry can be counted on to travel on his own or to grab other friends and join any celebration.

A few years back that was a simple college football tailgate. Jerry joined up with another couple and came to Chapel Hill. Somewhere along the way he and the other fellow put a healthy dent in a bottle of whiskey (the third member of their group was a very responsible chaperone), enjoyed some more at the alumni center and then joined our group. I have to admit that despite their Inability to stop giggling like small children it was hard to tell how much they had imbibed. Gradually though, the spirit took over and a whole other Jerry appeared. From that point on, Bourbon Jerry has assumed his role as an alter ego making appearances here and there including at least one in Chicago I suspect.

The true Jerry is a gentleman and scholar. He has taken to the Bourbon Jerry role with a passion and study that includes research, group taste testing and seeking out hard-to-find bourbons. If it were legal, I am sure he would be mixing his own mash, distilling and aging

So what about this slush he proposed? The recipe shows it is intended for a group. In Jerry’s case it has become a go to holiday gift for friends. We tried it with a group at the beach and it hit all the right marks. It is very adaptable since you can adjust the liquor, make it sweeter or more bourbon-y by adjusting the amount of Sprite and as frozen as you choose. It turned out to be best described as the one bourbon drink that non whiskey drinkers liked. One good suggestion was to pour the mix into gallon ziplocs to make it easier to divide, freeze, unfreeze and enjoy.

img_1742David: Were Jerry a character in a Dickens novel, he would be a “hail fellow well met,” full of good cheer at every greeting, the friend you’d forgotten was so winning, so affable and warm. Jerry made it to Chicago a couple of years ago, and Jerry and Jean and Beth and I had a wonderful dinner complete with excellent cocktails.

Jerry, I remember, asked to substitute bourbon in his.

Jerry arrived with a photograph I’d forgotten from that trip to NYC, and a bunch of questions about the past, present, and future. Even though we did a lot of catching up, in many ways it was as if we’d never lost touch. That is the secret of Bourbon Jerry, I suppose—time seems immaterial, a mere nothing despite its steady passing.

Because we really have no friends, we halved his recipe and still had some left for about three weeks. I tried it every which way… with ginger ale and sprite and tonic. I liked the tonic best, as the drink is mighty sweet (almost like the orange concentrate it includes). Our frozen concoction really wasn’t that strong, however, and my most successful additive was to take the frozen mixture and… add more bourbon. This cocktail is quite reminiscent of an old-fashioned, and I figured Don Draper (and Bourbon Jerry) would approve.

And this drink opened my eyes to a whole new school of slushy possibilities someone might keep on store for reconstitution. I have experimenting to do.

Jonathan’s Take: everyone needs a cousin-in-law like Bourbon Jerry.

David’s Take: Sweet, but versatile… and lasting.

Next Time (Proposed By Jonathan):

We have used a number of lists of classic drinks to help with ideas. The latest one that I read was simply 10 drinks and the only one we have not tried is the Sidecar. I’m ready to go back to a classic and certainly have the cognac to use.

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Pimm’s #1 Cup

pimmsJMProposed By: Jonathan

Reviewed By: David

This drink has intrigued me for a long time. I am not ashamed to admit that it was simply the name and pictures of the drink that did it too. The first part was curiosity about who, or what, Pimm was and whether there were other numbers of cups. Pull out or pull up any well illustrated cocktail guide and one will see what I mean about the pictures. The drink is usually an amber liquid packed with fruit, cucumber, mint and ice. It screams summer.

It ends up that James Pimm was a restaurateur in London who owned an oyster bar. The number 1 elixir he created in the 1840’s was a liqueur of gin, quinine and herbs meant as a curative (what else) and digestif. It was mixed in large batches, much like the punches of American bars of the 1800’s, and served by the tankard or cup full. The popularity increased to the point that it began to spread to other bars, eating establishments, and eventually by the bottle.

The popularity of the #1 continues today. It is a popular summer drink in Britain with various sources suggesting that 40-80 thousand pints are sold during the Wimbledon tennis tournament alone. Even New Orleans claims the drink (erroneously) as a summer cocktail of lower alcohol content for those who don’t want to drink less, but do want to pace themselves. There were other numbers, five others in fact, that were made with different spirit bases but only the #1 and a winter cup are sold widely now.

There doesn’t seem to be one definitive recipe, and I will be curious to see how David concocted it. The basics are one part of Pimm’s #1 to two to four parts mixer with a garnish of fruit, cucumber and mint. The mixer of choice is lemon-lime soda (called lemonade in England apparently), but alternatives include ginger ale or soda water for those who want to cut the sweet. I made three versions but each started with this basic mix of liqueur, cucumber and fruit:

2 ounces Pimm’s #1
1 slice cucumber (recipes said English cuke but I have no idea what that is)
1 wheel of lemon
A few pieces of quartered strawberries
Raspberries, blackberries and blueberries

In the basic version those were stirred together, ice added, and it was all topped with 4 ounces of lemon lime soda that was stirred in lightly. I forgot the mint, but that would have been a good time to add it.

Other versions simply added or substituted. The first was a strawberry version that started the day before. I blended up a bunch of strawberries, strained them through a sifter until I had a cup of liquid, and then warmed that in sauce pan with a cup of sugar to make a strawberry syrup (nothing simple about it). In case you were wondering, it is excellent drizzled over a piece of toast that had been smeared with peanut butter. That’s healthy, right? The final version was the basic recipe with ginger ale instead of lemon-lime soda. The standard Blenheim worked well although someone who really wanted to elevate the drink could try the extra hot. The subtle Pimm’s might get lost in that though.

The end result of all this experimenting is a cocktail as healthy as any we have tried. I tasted the strawberry syrup version, but preferred the basic or the ginger ale mix. All of the tasters ended up digging out the fruit at the end and eating it as the dessert part of the cocktail meal. Tasty.

And Here’s David’s Review:

PimmyMy encounters with British literature, television, and cinema have taught me some important Britishisms like “in hospital” instead of “in THE hospital,” the pronunciation of “Frus-TRAIT-ed” and the spelling of “gaol” instead of “jail.”

This exposure to British culture has also created some lasting curiosities, like, “How do you pronounce ‘Pshaw’?” and “What the hell does Pimm’s taste like?”

Thanks to Jonathan, I can at least tentatively answer one of those questions. As is my practice, I tried a little Pimm’s before adding it to this week’s cocktail. I decided Pimm’s is red. It’s amber, as Jonathan said, but it tastes rather, well… red. It’s not that it’s strawberry or cherry or cinnamon or punch or anything that must be red. It possesses the unspecified flavor of foods with a convenient rather than essential color. It’s citrusy (sort of) and spicy (sort of), which I suppose makes it a good mixer with soft drinks, gin, and other spirits.

By itself, meh.

The proper sort of additives, however, must really make this drink. I made my version with lemon, strawberry, cucumber, and mint. I see how the combination works. Lemon is more sour than sweet, and, when a strawberry is perfect, it’s sweet but also acidic. Cucumber has a surprisingly distinctive settling strength when it’s used indulgently. Mint is aromatic, and, though it’s not as important here as in a julep, it renders the cocktail a more complete sensory experience.

But I also made strawberry syrup. And that syrup… and that Seven-Up. I suspect that, with better strawberries or less sugar, I might like the syrup more, but it was dense and sickly sweet and, for me, sunk any chance of the drink being refreshing or light. The Seven-Up only added to that effect. We tried other versions—my wife had a second made with lemon-lime seltzer and I used tonic for the second version—but both still seemed heavy. If I was going to create a drink like this from scratch, I’d just muddle the cucumber, strawberry, and mint and have done with it.

Of course, I’d like to try this drink at Wimbledon. What drink wouldn’t taste better amid such pageantry? And whenever one of our concoctions doesn’t wow me, I wonder what I must have done wrong, what secret I missed in preparing it. How can such a popular drink not wow me? Perhaps the problem was how I cooked the syrup or the proportions of soft drink to alcohol or the gray (or should that be “grey”) stormy weather outside that seemed to call for a tarp and a rain delay. I don’t know. I just wasn’t blown away.

I’m happy, however, to have a bottle of Pimm’s #1 to experiment with, and some interesting possibilities for its use occurred to me right away. Maybe Pimm’s means to be a supporting player, the understated actor who draws no attention to him or herself but assembles the assemble. I’ll find out.

Jonathan’s take: Some days, like this Mother’s Day spent with Pimm’s, I wish we could stop at favorite drink for a while. Science and experimentation beckons us though.

David’s Take: I wanted to really love it and only liked it.

Next Week (Proposed By David):

We’re moving soon, and I keep staring at my liquor shelf, thinking which bottles are closest to being empty, which contents can be consumed and bottles jettisoned before we load everything else on a truck. Thus, selfishly, I’m proposing a drink called “Moving Sale” invented in his own way by Jonathan and my own way by me. The rules are that it consist of three ingredients we might exhaust. My respect for the spare and simple life grows as we gather our stuff in boxes. Let’s raise a drink to casting off.