This morning there was a snap in the air that I hadn’t felt since the springtime. Not cold, but just another quickness to the day that it made me yen for a warming drink. Before you go hemming and hawing over what time it is, 8:28- please keep in mind that I’m a professional. This is what I am called to do. Not drink, but sip. Oh, I can see that is lost on you. Day drinking is what it is called. The morning often calls for a large mug of tea with raw honey added for fortitude. If I’m out on a yacht the mug of fortitude contains a healthy portion of rum. Since I’m land-locked so to speak, I’m forced by my good nature to use some bourbon whiskey, distilled down in Kentucky named Barrell Bourbon. You could say that I’m attracted to the good stuff because I like the very best. Barrell Bourbon is the very best because each bottling is different. It’s right up my alley because it is not chill filtered, nor pad filtered. It’s got stuff in there, like the natural fats and oils. The sediment is not taken out giving this bourbon a gorgeous appearance. It’s alive with possibilities!
Barrell bourbon is just like my wines that I enjoy. Unfined and unfiltered is what I seek in the wine world. Handcrafted with passion.
Seek and ye shall find.
Root tea from Art in the Age is a pre-Colonial ingredient that is featured in a number of body warming elixirs. I love to take exuberant doses of it and weave it into a mug of both hot chocolate and Barrell Bourbon whiskey. Just so you know, Root is eighty proof, so everything has its place in this drink.
What is a strong drink? Take it from your friendly cocktail whisperer. When you mix the salubrious root tea with a portion of potent whiskey and your favorite spicy hot chocolate, sweetened to your taste all good things can turn bad, very quickly.
Remember the orange bitters. In this case I’ve chosen Gary Regan’s Orange bitters. They are, quite simply my only choice for a day drink.
Let’s just say it’s just too easy to enjoy this concoction. I don’t want to be a bad influence but if you cannot set a good example, at least serve as a terrible warning to all who follow! This drink is not going to hurt you in the very least, unless you have more than three. Then the world will be memorable indeed! Calling Fernet Branca! Fernet Branca!
From Whiskey Cocktails, a new book by Warren Bobrow
Professor Meiklejohn’s Pinky
Named for a professor made famous for his relationship with the writer Robert Louis Stevenson, this bourbon whiskey–based cold-weather cocktail is sure to restore and inspire. And the best part: It’s really easy to prepare. Whip up a batch of the hot chocolate so it can play host to organic root tea liqueur, bourbon, and—since this drink really has a flair for the dramatic—a pinch of cayenne pepper. It’s a very grown-up version of every kid’s favorite wintertime treat. Serve after dinner alongside a plateful of simple, buttery cookies, like homemade madeleines. Or, mix yourself a sneaky Pinky on Christmas morning—no one but you will know that there’s a little something extra in your cup of joy. Oh, and be sure to preheat your mug with boiling water beforehand to ensure that your Pinky stays toasty warm.
- 2 large chicken breasts, bone in, skin on.
- 2 tbsp (30 g) butter
- 1 small white onion, diced
- 2 carrots, quartered
- 2 leeks, white parts only, sliced into quarters
- ½ cup (120 ml) dry white wine
- 4 cups (960 ml) of chicken broth
- 2 tbsp (15 g) cornstarch or flour thinned with 2 tbsp (15 g) water
- 16 white button mushrooms, trimmed and quartered
- 1 bay leaf
- 1 tbsp (8 g) lemon zest
- ¾ cup (110 g) of frozen peas
- 1 tbsp (15 ml) heavy cream
- 1 tsp (5 ml) salt
- ¼ tsp (1.25 ml) freshly cracked pepper
- ¼ cup (40 g) fresh flat leaf parsley chopped
- 4 squares of puffed pastry (to fit over your bowls. Allow a generous border to seal over sides)
- 1 egg + 1 tsp (5 ml) water.
- Preheat oven to 400 F/ 200C. Roast chicken for 25-30 mins until cooked through. Set aside to cool slightly.In a large Dutch oven or soup pot melt butter, add onion, carrots and leeks and cook until soft. Add white wine and cook for 1 min. Add chicken broth, and cornstarch mixture, bring to a boil an d cook 1 min.
- Add mushrooms and bay leaf and allow to simmer.
- Meanwhile prep chicken. Remove the skin, and shred the chicken off bone with two forks, into bite-sized pieces. Add to the soup mixture, along with the lemon zest, peas, heavy cream, salt, pepper, and parsley.
- MAKE AHEAD NOTE: At this point you could transfer mixture to a container, and pop in the fridge until ready to serve.
- Prepare egg wash. 1 egg whisked together with 1 tsp of water.
- Ladle mixture into heat safe bowls and top with puff pastry, securing sides to the bowl to adhere. Brush with the egg wash with a pastry brush.
- Bake according to directions on your package of puffed pastry until pastry is golden brown and puffed up. (15-20 mins)
Lift your mug in a toast to the Professor.
And keep the Fernet handy should you enjoy the good Professor’s company a bit too much!
Grab your bow tie and a rocks glass, because we’re talking all about one of the most classic – and classy – spirits. Whether you like bourbon, scotch or rye, whiskey’s diverse and complex taste will be your new go-to drink for parties, gatherings, or evenings in your study with a roaring fire. Whiskey can be an intimidating drink to the uninitiated. Most folks may not be able to drink it straight. We’ve got you covered. The Cocktail Whisperer, Warren Bobrow, author of Apothecary Cocktails (Fair Winds Press) incorporates some of the best whiskeys into hand-crafted cocktails that bring out the subtle notes and flavors of any good bourbon or scotch. Whiskey Cocktails features 75 traditional, newly-created, and original recipes for whiskey-based cocktails. This wonderfully crafted book also features drink recipes from noted whiskey experts and bartenders.