Switchel-ish

Switchel

Switchel

An interesting American frontier drink is called “Switchel”.

Basically, Switchel is Ginger Syrup acidulated with vinegar instead of the usual citrus. As for where Switchel ends and Shrub begins, I guess Switchel is a subset of the Shrub superset. It must always contain ginger & vinegar, with vulnerabilities allowed mostly in sweetener and spice. Early recipes are usually sweetened with Molassses and/or Honey.

Fooling around with versions of my Ginger Beer, I wondered how it would be if I added some Vinegar, a la Switchel.

Initial versions were not that awesome, but it turned out a spiced, yeast carbonated version is really awesome. Probably my favorite Ginger based beverage so far.

Switchel-ish

1 Quart Water
3/4 Cup Washed Raw Sugar
5 oz Ginger, sliced
4 Very Spicy dried chile (Chile de Arbol)
1 tsp green cardamom seeds
4 whole cloves

4 tablespoons cider vinegar
1/2 tsp Yeast


METHOD: Bloom yeast in lukewarm water with 1 teaspoon sugar. Bring 24 oz water and all sugar to simmer. Add ginger and spices to blender bowl with remaining water and puree. (Blender works well for me in these amounts, but if you have a juicer that can juice ginger root, go for it.) Pour through cheesecloth to filter. Press as much liquid out of ginger solids as possible, I use a sturdy potato ricer. Add ginger juice, vinegar, and water to hot sugar solution and cool to lukewarm. Add yeast and bottle in clean sanitized containers, leaving some headroom. Seal tightly and place in a warm dark place for 5-8 hours, depending on temperature and how feisty your yeast is. Move to refrigeration when the bottles are firm to the touch. Yeast (tan) and Ginger starch (white) will fall out of solution. When serving, open carefully over bowl to catch potential over-foam.

I tried a bunch of frontier style booze add-ons with this, Jamaican Rum, Rye Whiskey, Bourbon, Genever, etc. I enjoyed none of them as much as the drink on its own.

Eventually I gave in and tried mixing it with the obvious choice, Dry Gin. Yep, that’s it.

Switchel-ish High Ball

1 1/2 oz Beefeater
1 oz Soda water
3 oz Switchel

Build and stir carefully in an iced Collins Glass. Garnish with crystallized ginger.

Lime Burst Garnish

You may recall, I posted a drink called the Chance of Showers.

Unfortunately, I didn’t get a chance to take a picture of the so called “lime burst” garnish or the drink itself.

To remedy the situation, I have made a movie!

Chance of Showers

1 dash Angostura Bitters
Juice 1/2 Lime (or 1/2 oz)
1/2 oz Rich Simple Syrup (or to taste)
Yeast Carbonated Ginger Beer*, chilled
2 oz Ron Zacapa 23
Lime Burst, with a pickled ginger stuffed peppadew pepper http://savoystomp.com/2013/10/11/ginger-beer-take-2/

Fill an old-fashiohned glass with cracked ice. Add Bitters, Lime Juice, and rich simple syrup to glass and stir to combine. Pour in chilled ginger beer to nearly fill and stir again. Float on Ron Zacapa and garnish.

So the components of the garnish are the lime skirt and a peppadew pepper stuffed with pickled ginger.

My first thought was to do a red spicy pepper in the middle of a simple lime wheel.

When I workshopped the drink at Holy Water, my friend John Ottman said I really needed a better garnish if I wanted to win. The judges go for that sort of thing. Though I did ignore his advice about vintage glassware. Anyway, I knew I needed to improve my presentation.

When I was in Boston earlier this year, one of the bartenders showed me a cool garnish which was a sort of citrus jellyfish thing.

Also, earlier this year, when working at South, in the Jazz center, the opening bartender did all the bar prep and garnish prep. For a long time I pushed off the lime skinning for lime pigtails to the barbacks, but eventually I bit the bullet and figured out how to do it. There is a knack to getting the ice pick into the lime pith at the right angle between the lime flesh and the lime skin.

I was thinking I would try to combine the citrus skin jellyfish with the lime garnish, but the lime was too thick to work quite the same way as the citrus zest squid.

So I started playing with the lime skirt and realized it made a kind of cool grass skirt effect when it was bent. Maybe I could combine the pepper idea with the tentacle idea?

Lime Squid

The first try was a little “tentacular.”

But when I flipped it over, it turned out to look pretty cool.

Drinks for 40-60 People

“Hey Erik, would you be interested in making drinks for a surprise birthday party for my wife Dec 15?”

Request: Drinks for a daytime party for 40-60 people on Sunday, Dec 15, 2013.
Requirements: Lonsdale, Bloody Mary, Whiskey Punch, Mimosa

“This seems like a pretty doable few drinks, as long as I get most of it done ahead.”

I have a job, and it’s a busy time of the year, so I will absolutely need to squeeze the preparation into hour segments on several nights before the event.

Proposal: 5 drinks, 2 drinks per person. Bloody Mary, Alton Brown’s Cape Fear Punch, Lonsdale, Mimosa. Yeast Carbonated Ginger Beer with Dark Rum or Bourbon. Orange Juice, Grapefruit Juice, Sparkling Water. Pickle garnish bar for Bloody Marys.

Pre-planning:

Portion planning! 1 1/2 oz booze per drink. 2 Drinks per person is 3 oz booze per person times 40-60 total of 120-180. Divide by the 4 drinks, means I need 32-45oz of each booze. Basically, a 1.75 litre bottle of each booze should be about right, handily. And let’s say a gallon of Ginger Beer and a gallon of Bloody Mary Mix.

Make sure I have enough Ginger, Sugar, and yeast to make 1 Gallon of Ginger Beer.

I want drinks to move quickly, Lonsdale and Whiskey Punch will be fully batched and just poured over ice and garnish.

Bloody will be a pour mix and vodka over ice, mix briefly, and serve, with self-serve garnish.

I can only really effectively make a half gallon batch of ginger beer at a time, so that will need to be done at home over two nights earlier in the week.

For the Lonsdale, instead of shaking the Lonsdale with Basil leaf, I will infuse Gin with Basil for 2 days.

Wednesday

image

First Half Gallon Batch Ginger Beer, see Chance of Showers post for recipe, and double it.

I also had a panic attack about drink service for 60 by myself and called up a friend to ask if he might want to attend the party and help out if needed.

Thursday

image

Second Half Gallon batch Ginger Beer.
Infuse 2 Bunch Basil in 1.75 litres Gin.

Friday

Make Bloody Mary Mix

To be honest, I’ve never worked in a bar or at an event which serves Bloody Marys. I also am not super fond of the drink. However, I do like Sangrita so I have an idea to cross the two drinks, but am not sure if I should go the more traditional route. I run the idea past a friend who gives me the advice, “There will be a lot of foodies there, right? You should be creative, that’s the one I’d want to drink!”

Pureed Chiles

Bloody Sangrita Mix

12 Guajillo Chiles
12 Cascabel Chiles
12 Chile Negro
8 Chile de Arbol
1 tsp Cumin Seed, toasted and ground
1 tsp Coriander Seed, toasted and ground
8 Whole Allspice, toasted and ground

3 Quarts Tomato Juice
1 Pint Pomegranate Juice
1 Pint Blood Orange Juice
1/4 Cup Balsamic Vinegar
A little Rooster Sauce
Salt

Stem and seed the chiles. Cover with a plate and add water to cover. Bring to a simmer and cook until chiles are tender. Puree chiles in a blender with enough steeping water to loosen. Sieve pureed chiles to catch seeds and larger pieces of skin. Combine chile puree with spices and other liquid ingredients. Adjust salt and spice level using rooster sauce and salt.

image

Make Cape Fear Punch Base

Alton Brown’s Cape Fear Punch is just a basic traditional Whiskey Punch. I will make the base and then dilute with sparkling water and sparkling wine the day of the event. The garnish is grated nutmeg.

Saturday

image

Make Lonsdale Base

First, strain Basil infused gin off of leaves.

The Lonsdale is normally, 1 1/2 oz Gin, 1/2 oz Lemon Juice, 1/2 oz Apple Juice, 1/2 oz Honey Syrup, shaken with basil and strained into a glass.

Metric makes this easy: 1.75 liter Basil Infused Gin, 1 Liter Apple Juice, 500ml Lemon Juice, 500ml Honey Syrup, 25ml Sparkling water added day of event. Note, since I am chilling the base and pouring over ice, I am increasing the dilution with extra apple and a little sparkling water. Essentially punch-i-fying the Lonsdale recipe.

Sunday

Buy ice, basil leaf (Lonsdale garnish), nutmeg (Whiskey Punch garnish), Orange Juice, Grapefruit Juice.
Arrive at event.
Add sparkling water & sparkling wine to Whiskey Punch. Sparkling water into Lonsdale Punch. Pick Basil garnish. Cut limes for Ginger Beer Garnish. Set out Pickle selection for Bloody Mary Garnish Bar.

Rock & Rolla.

image

Lessons: The Bloody Mary, Ginger Beer, and Lonsdales were complete successes, especially the Lonsdale Punch. I broke one of my cardinal party rules with The Cape Fear Punch, that is, never make something for a party which you haven’t made before. I figured that having made Whiskey punches before this would be a slam dunk. Unfortunately, the Cape Fear Punch had fewer partisans than any other drink that day. Perhaps the recipe could have used some tweaking, it seemed a little dry. Or maybe I shoulda just made Old-Fashionds…

In any case, I’ve worked at a lot of events this summer, and I felt like this one went pretty well.

On one hand, there was a fair bit of work and planning ahead, and serving out of spigots isn’t dead sexy.

On the other hand, I could walk away from the bar and chat with friends while people served themselves AND the drinks were super tasty.

Those aren’t bad things.

Chance of Showers

Ever since I’ve started making yeast carbonated Ginger Beers this summer, I’ve wanted to use them to make a drink with dark rum and lime.

Last week, an email arrived with the following subject: Ivy Room Cocktail Competition & Anniversary Party (12/09)

Sponsored by Ron Zacapa 23 Rum

Details:
Competition is open to any bartender currently working in the bar, restaurant or spirits industry
1st PLACE Prize = $500 gift card
2nd PLACE Prize = Bar Kit & Bottle of Ron Zacapa 23
3rd PLACE Prize = Bottle of Ron Zacapa 23
All cocktails shall utilize Ron Zacapa 23 as main ingredient and only spirit

Create four cocktails – recipes shall be original creations

We invite inventiveness and creativity, drinks should be delicious – try not to overthink it

Cocktails will be judged according to the following criteria, with a total of 100 points possible:
Use of Zacapa product: 25 points
Aroma: 15 points
Flavor: 15 points
Technique: 15 points
Presentation: 15 points
Creativity: 15 points

My first thought was to make the drink a bit of an “old-fashioned” and serve it stirred on a single large ice cube.

However, after workshopping that idea at a friend’s bar in my neighborhood (Hi John! Thanks for loaning me a well at Holy Water!), I discarded that idea and re-made the same drink on their lovely regular Hoshizaki cube ice.

When I got to a version where a coincidentally located booze salesman said, “I could drink A LOT of those!” I figured I was close.

Here’s what I ended up with:

Chance of Showers

1 dash Angostura Bitters
Juice 1/2 Lime (or 1/2 oz)
1/2 oz Rich Simple Syrup (or to taste)
Yeast Carbonated Ginger Beer*, chilled
2 oz Ron Zacapa 23
Lime Burst, with pickled ginger stuffed peppadew pepper

Fill an old-fashiohned glass with cracked ice. Add Bitters, Lime Juice, and rich simple syrup to glass and stir to combine. Pour in chilled ginger beer to nearly fill and stir again. Float on Ron Zacapa and garnish.

*Yeast Carbonated Ginger Beer

5 oz Ginger
4 Dried Thai Bird Chiles, or other small piquant pepper

32oz Water
3/4 Cup Washed Raw Sugar

1/2 tsp Yeast

METHOD: Bloom yeast in lukewarm water with 1 teaspoon sugar. Over low heat, dissolve sugar in 24oz water. Add ginger and chiles to blender bowl with 8oz water and puree. (Blender works well for me in these amounts, but if you have a juicer that can juice ginger root, go for it.) Pour through cheesecloth to filter. Press as much liquid out of ginger solids as possible, I use a sturdy potato ricer. Add ginger juice and water to hot sugar solution and cool to lukewarm. Add yeast and bottle in clean sanitized containers, leaving some headroom. Seal tightly and place in a warm dark place for 5-8 hours, depending on temperature and how feisty your yeast is. Move to refrigeration when the bottles are firm to the touch. Yeast (tan) and Ginger starch (white) will fall out of solution. When serving, open carefully over bowl to catch potential over-foam. Makes a Quart and a bit more.

If you know anything about cocktails, you’ll probably know that this drink is somewhat similar to a Caribbean Potation called the “Dark ‘n’ Stormy”, allegedly invented in Bermuda some time during prohibition.

However, the Gosling’s Rum corporation is quite insistent that if you put a drink called a Dark ‘n’ Stormy on a restaurant or bar menu, that you must make it with their Rum and their recipe or not at all.

The Right Stuff (by Law), Jonathan Miles, NY Times

“‘What’s in a name?’ Shakespeare famously asked. In the case of the Dark ‘n’ Stormy, a Bermudan cocktail that’s been making a quiet resurgence in New York City bars and restaurants in the last couple of years, it’s two ounces of Gosling’s Black Seal rum and a fizzy hit of ginger beer.

“And, by law, nothing but.

“That’s according to two trademark certificates on file with the United States Patent and Trademark Office, which — in an exceptionally rare instance in the cocktail world — dictate the precise ingredients and amounts required to call a Dark ‘n’ Stormy, well, a Dark ‘n’ Stormy.”

So, as much as I might like to call this drink a “Dark ‘n’ Stormy”, it cannot be! It has Ron Zacapa 23, for one, and, it has lime juice, not to mention homemade yeast carbonated ginger beer.

“Dark ‘n’ Stormy” or not, this is a delicious drink, even if you must make it with Gosling’s Rum, not something I’d really recommend if you have another delicious rum like Zacapa 23 in the house…

Prepared with a NOT “Dark ‘n’ Stormy”, I wrote up the following to say to present my drink:

“Hi, I’m Erik Ellestad and I work for the Slanted Door Group of restaurants.

“My Ron Zacapa drink for this competition is called ‘Chance of Showers’.

“I have been a big fan of Ron Zacapa 23 for some time. A friend gave me a taste of it before I was really that into Cocktails and spirits and it blew me away. Mount Gay Eclipse had been about as far as I had journeyed up to that point vaguely in the direction of premium rums, and it basically convinced me that there was even such a thing as a sipping Rum. I frequently enjoy it as an after dinner digestiv, but my favorite story related to this fine Rum is in regards its other properties as a “mixer”.

“A while ago a good friend (Hi Rich!) of mine started dating a woman (Hi Humuhumu!) who was really, and I mean seriously, into Tiki Bars, Tiki drinks, Tiki culture, and related paraphernalia. One day he took me aside to ask for my advice. He wanted to buy his new girlfriend a bottle of Rum, but didn’t know much about Rums. My initial reaction was, don’t buy a Rum for someone who is that into Rum. What could you buy her that she hadn’t already tried or had in the house? He insisted, and I thought about it some more. Some aged Rhum Agricole came to mind at first, a little obscure, he’d get points for difficulty. But then I thought of Ron Zacapa 23. As I had liked it so much, maybe it could be a gateway Rum for him, as well as a fine gift for his new girlfriend. I mean, really, who can argue with Ron Zacapa 23, even if you already have a bottle?

“I guess it worked, as when they got married, instead of drinking wine to celebrate their new union, they drank Ron Zacapa 23!

“My drink is Angostura Bitters, Fresh Lime Juice, Homemade Yeast Carbonated Ginger Beer, and Ron Zacapa, garnished with a lime and a ginger stuffed pickled pepper.

“Please enjoy Chance of Showers. Or, now that I think about it, with young Wanda Trott in mind, maybe I should call it, ‘Chance of Baby Showers’!”

Ginger Beer, Take 2

Everyone liked the last batch of Ginger Beer so much, I felt like I had to make another.

I’m doubling the last batch of yeast carbonated ginger beer, and making a few changes to the method from the last.

Flannestad Ginger Beer.

INGREDIENTS:
10 oz well rinsed fresh Ginger Root, preferably organic, roughly sliced.
1 1/2 cup Washed Raw Sugar.
2 quart Water.
1 teaspoon active dry yeast.*

METHOD: Bloom yeast in lukewarm water with 1 teaspoon sugar. Bring 24 oz water and all sugar to simmer. Add ginger to blender bowl with remaining water and puree. (Blender works well for me in these amounts, but if you have a juicer that can juice ginger root, go for it.) Pour through cheesecloth to filter. Press as much liquid out of ginger solids as possible, I use a sturdy potato ricer. Add ginger juice and water to hot sugar solution and cool to lukewarm. Add yeast and bottle in clean sanitized containers, leaving some headroom. Seal tightly and place in a warm dark place for 5-8 hours, depending on temperature and how feisty your yeast is. Move to refrigeration when the bottles are firm to the touch. Yeast (tan) and Ginger starch (white) will fall out of solution. When serving, open carefully over bowl to catch potential over-foam.

Ginger Root.

Ginger Root.

The first change I made this time was just to rinse the ginger root well with warm water, instead of peeling. I need to do a side by side comparison with peeled and unpeeled to find out if peeling makes a difference in flavor. Really, the only thing which slightly concerns me about not peeling is the potential for bacterial contamination from the skins.

This time, the ginger root was quite a bit more mature than the last. The flavor of the juice and ginger beer is hotter and sweeter than the more floral young ginger I used last time.

Ginger Puck.

Ginger Puck.

Nicely formed ginger pucks, after squeezing. You could dry them and use for room fresheners.

Opening Ginger Beer.

Opening Ginger Beer.

I continue to use empty soda water and mineral water for the ginger beer. Easier and safer than glass, at this point. You can gauge the carbonation level easily by simply squeezing the bottle and checking the firmness. Some small risk they’ll pop the caps and make a mess, but little risk they will become ginger grenades. Once I get the ferment times down, I may switch to bottling in glass.

Interestingly enough, it seems like the canada dry soda water bottles form a much better seal than the crystal geyser mineral water bottles. With the same time allowed for fermentation, the ginger beer in the canada dry bottles over-flows copiously, while the ginger beer in the crystal geyser is carbonated but does not overflow. Perhaps there is some CO2 leakage with the crystal geyser bottles above a certain pressure threshold.

Bottles.

Bottles.

A lot of other ginger beer recipes use spices or citrus in them, I actually really like how this is just about how complex and multilayered a flavor pure ginger root has. The complexity you get is amazing, not to mention the length of the flavor. You start by enjoying the great smell of fresh ginger root in the carbonated bubbles with a touch of yeast, enjoy the sweet and floral flavor, are knocked back by the heat, and then enjoy the long evolving flavor as it fades.

I guess we have the temperance movement to thank for the prevalence of pressure carbonated ginger beers and other sodas, but maybe if more people give the real thing a try we can get some of this real flavor back. With yeast nutrients, real sugar, and natural ginger maybe these could gain as much traction as kombucha.

Commercial ginger beers and ales, pumped up with capsaicin for heat and with their flacid ginger flavor from extracts, are poor, poor substitutes, indeed, for real ginger beer.

*Yeast plus sugar and water equals Carbon Dioxide and alcohol. In general, stopping the active fermentation at this early a stage of fermentation, the alcohol levels should be fairly low.

Flannestad Ginger Beer

Well, since I was making Root Beer, I figured I might as well make Beer from other roots…

Ginger Root.

Ginger Root.

Flannestad Ginger Beer.

5 oz Young Ginger, peeled and roughly sliced.
3/4 cup Washed Raw Sugar.
1 quart Water.
1 teaspoon active dry yeast.*

METHOD: Bloom yeast in lukewarm water with 1 teaspoon sugar. Bring water, sugar and half of the ginger to simmer. Add remaining ginger and roughly puree in blender. Pour through cheesecloth to filter. (I use a ricer to press out as much liquid as possible.) Chill to lukewarm. Add to yeast, seal tightly, and place in a warm dark place overnight.

Refrigerate for 24 to 48 hours, allowing the yeast to settle.

Wow, is that good! Surprisingly dry, sharp, complex, and floral. Definitely the best ginger beer I’ve ever tried. Upon trying it, Mrs Flannestad immediately asked me to double the batch and make it again.

Ginger Beer.

Ginger Beer.

*Yeast plus sugar and water equals Carbon Dioxide and alcohol. In general, stopping the active fermentation at this early a point, the alcohol levels should be very low.

Shady Grove Cooler

Shady Grove Cooler
1/2 Tablespoonful of Sugar. (1/2 Tablespoon of Rich Simple Syrup)
The Juice of 1/2 Lemon. (Juice 1/2 Lemon)
1 Glass Dry Gin. (2 oz Junipero Gin)
(Shake and Strain.) Use long tumbler, and fill with Ginger Beer (Fever Tree Ginger Beer).

The Gin Based predecessor to the Moscow Mule: Vodka, Lime and Ginger Beer?

Why is this a “Cooler” and that a “Mule”?

Well, as far as the Savoy Cocktail Book is concerned, the popular category of drinks we now call the Mule, (long drinks with citrus and Ginger Beer,) doesn’t really exist. Most of them are their own singularly named drinks, or they are “Coolers”.

So I suppose if you were putting this on a menu these days, you’d call it a Gin Mule instead of a Shady Grove Cooler. Of course, if you add Mint you’ve got something similar to Marco Dionysos’ Ginger Rogers or Audrey Saunders’ Gin Gin Mule.

Though I have a certain fondness for the name Shady Grove Cooler, perhaps due to its similarity to the name of a Pavement song.

Well, in any case, it’s a refreshing drink, a great song, and another section of the Savoy Cocktail Book done. On to the Rickey.

This post is one in a series documenting my ongoing effort to make all of the drinks in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, the, uh, Sauterne Cup.

Highland Cooler

Highland Cooler
1 Teaspoonful Powdered Sugar. (Er, I, uh forgot the sugar.)
The Juice of 1/2 Lemon. (Juice 1/2 Lemon)
2 Dashes Angostura Bitters. (dash Dr. Elmegirab’s Boker’s Bitters)
1 Glass Scotch Whisky. (2 oz Highland Park 8, The Machphail’s Collection)
1 Lump of Ice.
Use long tumbler and fill with Ginger Ale (Err, Soda).

The first time I made this, I didn’t read the recipe very closely, forgot the sugar, and filled the drink with soda instead of Ginger Ale.

I kind of liked it. I was surprised how much “sweet” character comes from the Highland Park alone. A dash or two more of simple and this was really good.

I also didn’t have any Ginger Ale or Beer in the house at the time, so a redo would have to wait for another day.

Highland Cooler
1 Teaspoonful Powdered Sugar. (1 tsp Rich Simple Syrup)
The Juice of 1/2 Lemon. (Juice 1/2 Lemon)
2 Dashes Angostura Bitters. (dash Angostura Bitters)
1 Glass Scotch Whisky. (2 oz The MacAllan Cask Strength)
1 Lump of Ice.
Use long tumbler and fill with Ginger Ale (Bruce Cost’s Ginger Beer).

The second time, a couple days later, I managed to get everything in the drink. Of course, by this time, I had also remembered the Mamie Taylor, which is pretty much exactly the same drink, with lime instead of Lemon.

Both are good, but I kind of enjoyed the soda version a little more, it is a better feature for the Scotch Whisky, if you are using something nice. It also could be just due to the fact that I prefer the Highland Park 8 to the MacAllan Cask Strength.

This post is one in a series documenting my ongoing effort to make all of the drinks in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, the, uh, Sauterne Cup.

Dozier Cooler

It’s been a while since I last tortured you with a culinarily inspired original cocktail with at least one difficult or nearly impossible to obtain ingredient.

Since this is a sort of “variation” on the Bull-Dog Cocktail, I thought I’d put it up.

I was paging through the February, 2008, Gourmet magazine. You know, looking for recipes that wouldn’t involve a million steps, a million dollars, or a trip to the gourmet grocery store. I ran across a dessert topping (or is it a floor wax?) which involved Clementines in a Spiced Ginger Syrup.

I had clementines and all the spices required.

But, then, I thought, hey! if that’s not a drink, I don’t know what is.

So in the original recipe we’ve got a syrup spiced with ginger, star anise, and cardamom. Sliced Clementines. And a pomegranate seed garnish.

How to parse that out and translate it into drink-i-ness.

The easiest way would be to simply make the syrup as the recipe calls for, pick a spirit, add clementine juice, and away you go.

Ha, we do not take the easy way! (Actually, we do take the easy way, as there is no pesky pantry work involved here.)

Dozier Cooler*

4 Cardamom Pods
2 oz Pisco (I used Alto del Carmen)
Grenadine, hopefully homemade
1 oz Clementine Juice (or Mandarin)
1/8 oz Clandestine La Bleu Absinthe** (or another not too wormwoody Blanche)
Bundaberg Ginger Beer (or other spicy ginger beer or ale)
Cardamom Leaf (Yeah, I know. I’m probably one of three people in North America with a Cardamom plant. You can order one of your own from: Mountain Valley Growers. Failing Cardamom, use Thai Basil. Failing Thai Basil, Mint.)

Crush 4 cardamom pods and combine with 2 oz Pisco in a mixing glass. (Ok, we’ve got our cardamom.) After at least an half an hour, or whenever you finish making dinner, cover the bottom of a collins glass with grenadine. (Ok, we’ve got our pomegranate.) In a mixing tin, combine the Pisco, Clementine Juice, (Uh, duh, clementines,) and the Absinthe (OK, we’ve got our Anise.) Ice and shake. Add ice cubes to the highball glass and strain the Pisco mixture in. Top up the glass with ginger ale. (Ta da! We’ve got ginger!) Spank a cardamom leaf and add it to the glass. Serve with a straw and/or swizzle.

I think it was pretty true to the original Gourmet recipe and Mrs. Underhill gave it the thumbs up.

*According to this website, the Clementine, “…was created at the beginning of the 20th Century in Algeria by a French missionary by the name of Clément Dozier, hence the name Clementine.” Hence the name Dozier Cooler.

**The original recipe is supposedly based on the spices used in Algerian sweets. If you really wanted to stick to North Africa/Middle East, you could use Lebanese Arak instead of Absinthe.