FEBRUARY 2021
It looks like there may be a glimmer of hope that this cold snowy winter has tired of barking and is curling up for a nap. That said, we recently spotted this instagram post and were reminded that NYC has 12 seasons and although Fool’s Spring may be here, we’d be naive to forget that it will be followed not only by Second Winter but also the Spring of Deception and THIRD Winter before there is any true relief. And that’s why we’re not quite ready to pack up the kettle yet - plenty of time for hot drinks still!!
RABBLE ROUSER
The titans of this category will always be the Irish Coffee and the Hot Toddy and I’ll include some DP tips later on in this newsletter, but for our recipe this month I’d like to introduce you to a hot agave based drink that keeps your vitamin C levels high and your spirits higher!! It’s base is hibiscus tea, which does a killer job boosting your immune system with tons of vitamin C and iron, not to mention all the antioxidants (you can read more about it’s amazingness here) as well as Reposado Tequila, citrus and agave.
The Recipe
2 tablespoons dried Hibiscus leaves
1.5 cups boiling water
1.5 oz Reposado Tequila
.5 oz Racilla
.5 oz Fresh Squeezed lemon juice
.5 oz agave syrup
Measure 2 heaped tablespoons of hibiscus leaves in a teapot. If you can’t find dried hibiscus leaves, there are plenty of prepared teas on the market. Just be sure to read the ingredients because some brands contain other spices which, while delicious, add a whole other layer to this cocktail and sometimes the more vegetal components will compete in the cup.
Add hot water. Make sure you let it calm down a little once it’s reached boiling point - and this is true for all teas - as too hot water will destroy the nuances of the flavors by scalding the leaves. Let steep for 4-5 minutes until you have a rich color going on
Add the Reposado Tequila. With hot drinks, I always try and use spirits that have seen some oak or aging. Clear spirits become a little too ether-y for me in hot drinks. Those that have a little more structure through aging seem to integrate better into the drink as opposed to climbing up through the steam and getting in your nose.
Add the Racilla. Racilla is an agave based spirit and in this case is unaged, so a little counter to what I said above, but because it’s a smaller amount it actually plays with the sweeter rounder notes of the tequila and adds a hint of savory greenness. You could use Mezcal, Sotol or a Blanco Tequila here as well.
Always try to fresh squeeze your citrus. By doing so the oils from the zest integrate as well and really brighten up the joint. I used a half ounce of lemon here but grapefruit would also work, you just may need a little more. Lime is a bit too sharp and orange too sweet, but lemon and grapefruit fall right in the Goldilocks zone.
Agave “syrup” is just nectar which has been cut by water to make it easier to pour. Much like with simple syrup you may think adding sweetener adds sweetness - but really it’s acting more as a binding agent to balance and keep the flavors together.
Give your teapot a spin or a slosh for good luck and pour away. A lemon slice garnish not only adds a touch of beauty, but those zest oils we talked about earlier will sit on the surface and add another layer as you sip. Nestle in and let the good feelings wash over you! Don’t forget - pinkies up!!
OTHER HOT (DRINK) TAKES
Irish Coffee is super easy and can be made a ton of different ways. The “Irish” comes from traditionally using Irish whiskey or Irish Cream Whiskey (aka Bailey’s) but you can use any variation of whiskey and add any other supporting flavors. A Bailey’s style will add creaminess (and is lower alcohol). Just remember that the heat is going to amplify the flavors - for example, if you use a rye whiskey those typical spice notes are going to come through more assertively. Not a bad thing, just something to note. I also like to put a little coffee liqueur in there as a sweetener, Mr Black is my favorite but whatever works for you. I have a cream trick which I like to do, which is to “thicken” as oppose to whip (aka shake it about half as much as you typically would) add a little cinnamon or cardamon and vanilla essence in to the mix. The pour is where it gets tricky though. Make your coffee with your whiskey and any other additions you want to throw in there. Take a teaspoon and flip it over so the curvature faces up and the tip touches the inner edge of the glass or mug where the coffee sits. Slowly pour the thickened cream onto the back of the spoon. It will disperse evenly and layer on top of the coffee. I usually sprinkle a pinch of ground coffee or a couple of beans on top the cream layer but that’s aesthetics more than essential flavor add. When you drink, you sip through the cream. Eventually it will melt and integrate into the drink, but I enjoy the feeling for the first half.
Hot Toddies are one of my favourite winter drinks. I’m a big believer in their curative and restorative properties. I use a base of ginger and honey. Take the ginger syrup recipe we used last month and instead of adding sugar, add half the amount of honey. This will cut the honey to a pourable consistency, and will add the ginger flavors to that syrup without having to use honey AND ginger syrup. I generally use 3/4 oz ginger honey syrup and 3/4 oz fresh squeezed lemon juice. Here you can add 1 – 1.5 oz of your preferred booze. Most folks like whiskey or brandy. I love (and we use in our house toddy at Dirty Precious) Barking Irons Applejack. Add hot water and a slice or twist of lemon. If you’re not feeling boozy, omit the booze for a delicious hot lemon honey drink. But seriously, if you ever feel a cold coming on, a hot toddy is alway my prescription. The citrus, honey and ginger can only do good things for your immune system and the booze helps to send you off to sleep - which (IMO) is really the best cure for mild cases.