Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: https://read.uberflip.com/i/1322707
95 you add it too soon, it can end up flashing off quickly, so when you take that first sip, you're going to smell more booze than the beverage itself is. That it can ruin the experience." As with a cold cocktail, building a good hot drink is all about proportion—and matching the warm liquid and the spirit, says Gail Bissel, bartender at the Beauport Hotel in Gloucester. "It's really just about finding the right balance between the different types of spirits and what hot liquid you want to use," she says, noting that the most common hot cocktails served at the hotel are made with coffee and usually enjoyed with dessert. Bissel went with hot cider to create the Port in a Storm, which uses the hotel's proprietary Beauport Double Barrel Rum from Privateer, made from a blend of spirits aged in American and French oak, because the fruit is a nice match for the rum. She added some port to emphasize the woodiness and a little cinnamon and some lemon. "It gives it the right amount of sweet and savory at the same time," Bissel says, noting that the result is very spirit forward, to celebrate the special rum. While the Double Barrel is generally exclusive to the Beauport, it will be sold to the public for a limited time at the Privateer website through a special fundraiser for Mass Restaurants United, a fundraising and advocacy organization supporting independent restaurants during the COVID-19 pandemic. Making a warm drink can be as easy as rummaging around for what you have on hand. Short Path's Rovner says that hot cocktails are a good place for beginners to experiment with mixology, because they don't require some of the more complex shaking and stirring techniques of other drinks. If you want to start small, Rovner suggests taking classic hot cocktails and tweaking the ingredients. "Modifying existing cocktail templates is a great way to start making your own recipes at home, because you don't have to start completely from scratch," she says. "Take the Hot Toddy, for example. Replace the honey syrup with a different flavored syrup, or switch out the base spirit from whiskey to rum, and see what you can come up with." Use locally crafted spirits and have fun. We'd suggest using a spoon instead of a hot poker to stir, though. deacongiles.com, privateerrum.com, shortpathdistillery.com Southtown Switcheroo (Named after The Year Without a Santa Claus film) SHORT PATH, EVERETT Crafted by Bar Manager Ryan Ford I N G R E D I E N T S 1 oz. Hibiscus rum 1 oz. Spiced gold rum* 2 oz. Orange juice 1 oz. Pineapple juice ½ oz. Lime ½ oz. Vanilla Syrup** ¼ oz. Grenadine 2 dashes Angostura Bitters 5 oz. Hot water Clove-studded orange wheel for garnish D I R E C T I O N S 1. Add all ingredients to an Irish coffee mug and stir once to blend. 2. Garnish with a clove- studded orange wheel. * S P I C E D R U M I N G R E D I E N T S 750 ml. Gold rum 15 g. Allspice berries 10 g. Cloves 10 g. Black peppercorns 7 Cinnamon sticks S P I C E D R U M D I R E C T I O N S 1. Toast spices in a pan until they are fragrant and cinnamon sticks start to brown. 2. Pour all of the spices and rum into a container, close and let soak for 6 to 12 hours, agitating every few hours. 3. Strain. * * V A N I L L A S Y R U P I N G R E D I E N T S 2 c. Granulated sSugar 2 c. Water 1 Vanilla bean V A N I L L A S Y R U P D I R E C T I O N S 1. Bring the water to a boil, add the sugar, and stir until completely dissolved. 2. Slice open the vanilla bean, scrape out the seeds, and add the seeds and bean to a container with the syrup. 3. Let the syrup cool and then refrigerate for at least a few hours, or longer for a stronger vanilla flavor. Port in a Storm BEAUPORT HOTEL, GLOUCESTER Crafted by Bartender Gail Bissel I N G R E D I E N T S 1½ oz. Beauport's Double Barrel Privateer Rum ½ oz. Taylor Tawny Port ½ oz. Cinnamon syrup* ¼ oz. Lemon juice 3 oz. Hot apple cider D I R E C T I O N S Build drink in a heatproof mug. Garnish with a lemon wedge studded with whole cloves. * C I N N A M O N S Y R U P I N G R E D I E N T S 6 Cinnamon sticks 1 c. Water 1 c. Sugar C I N N A M O N S Y R U P D I R E C T I O N S 1. Toast the cinnamon sticks in a pan on medium heat for about three minutes. 2. Add water, and then sugar, bringing to a boil. Simmer 10 minutes, stirring occasionally. 3. Rest overnight in the fridge with cinnamon sticks. 4. Strain and store in the fridge for one month. Glühwein ohne Wein (A mulled drink—a take on German Glühwein) DEACON GILES DISTILLERY, SALEM Crafted by Co-Founders Jesse Brenneman and Ian Hunter 4 servings M U L L E D G R A P E J U I C E I N G R E D I E N T S 3 c. Grape juice (Welch's Concord Grape Juice preferred) 1 Mulling spice packet (Salem Spice or Trader Joe's preferred) 1 Whole star anise ½ Cinnamon Stick 6 cloves (approximate) Half an orange (It can be whole, but you'll use half for mulling, and half for garnish) T H E B O O Z E , E T C . ( P E R S E R V I N G ) ½ oz. Orange juice (You can use the peeled half of your orange for juice.) 1½ oz. Deacon Giles White Rum ½ oz. Brandy (We like apple brandy.) D I R E C T I O N S 1. Pour grape juice into a 1- or 2-quart saucepan. Add the mulling spice packet to the juice. 2. Peel the half orange (use a vegetable peeler— you want strips of orange skin with minimal pith, not the whole skin) and add peels, anise, cinnamon stick, and cloves to the pot. Cover pot and heat on low until just simmering (don't boil it or you could burn the juice!). Allow to just barely simmer for 10-15 minutes, then remove from heat. 3. Using a slotted spoon or mesh strainer, remove all the spices. While still hot, pour tmulled juice into four mugs, leaving space for adding the rum and orange juice (about 6 oz. juice per mug). 4. To each cup, add orange juice, white rum, and brandy amounts listed above. Stir gently and serve with a cinnamon stick and a slice of orange (from the unpeeled half) for garnish. TRY THIS AT HOME Here are a few drinks to warm your spirit. Short Path and Deacon Giles are offering mixed drinks to go and cocktail kits. While the Beauport does not offer to-go drinks, you can purchase their proprietary Double Barrel Rum at the Privateer Rum online store for a limited time, with 50 percent of the profits donated to Mass Restaurants United. QUICK TIP If you don't have a jigger to measure your ingredients, you can use a tablespoon: 1 tablespoon equals ½ ounce.