2 - Whispered Infamy - Nightcap

Explicit content warning

03/14/22 • 39 min

Welcome to our first Nightcap, where we continue our conversations about poitin, unaged whiskey, and whatever else comes to mind. Nightcaps are going to be regular bonus episodes, where we follow up on trains of though that come up in our main discussion in an unstructured, casual bar chat format.

Cocktail Discussed:

Geansai Arann

1 1/2 oz. poitin

1/2 oz. crème de cassis

1/2 oz. Knight Gabriello Amaro di Toscana

1/3 oz. Celtic Honey

1/4 oz. fresh lemon juice

Inspired by Julia Momosé's Autumn's Jacket, as published in The Way of the Cocktail

Combine all the ingredients in a shaker, and shake over ice. Strain into a rocks glass over one or two large pieces of fresh ice. Take a sprig of rosemary and gently heat it by moving a lit match near the leaves, while not burning them. Garnish with this sprig, and serve.

Cocktail Discussed:

Geansai Arann

1 1/2 oz. poitin

1/2 oz. crème de cassis

1/2 oz. Knight Gabriello Amaro di Toscana

1/3 oz. Celtic Honey

1/4 oz. fresh lemon juice

Inspired by Julia Momosé's Autumn's Jacket, as published in The Way of the Cocktail

Previous Episode

1 - Whispered Infamy

In this episode, in honor of St. Patrick's Day, we take a look at Ireland's oldest spirit - Poitin.

Recipes Discussed:

Irish Martini

2 1/2 Oz. Poitin

1/2 Oz. Dry Vermouth

Combine both ingredients in a mixing glass over ice. Stir well until the mixture is fully diluted (around 20 seconds), and strain into a chilled coupe glass.

Banshee

20 ml. Poitin

20 ml. Rye Whiskey

15 ml. Cloosterbitter

15 ml. Lime Juice

1 Egg White

Adapted from a recipe first published by Andy Kerr in BBC Good Food

Combine all ingredients except for the egg white in a shaker, and shake over ice. Strain into a mixing glass, and discard ice. Return the mixture to the shaker, add the egg white, and dry shake until frothy. Pour into a chilled coupe glass, and garnish with a dehydrated lime wedge.

Next Episode

3 - Sloe Boat to London

In our second episode, we explore sloe gin, from its history as an act of resistance, to modern ways of elevating it past sloe gin fizzes and Alabama Slammers.

Recipes Discussed:

Savoy Tango

1 oz. Hofland Sloe Gin

1 oz. Calvados

Originally published in the Savoy Cocktail Book by Harry Craddock

Combine ingredients in a mixing glass over ice. Thoroughly stir until chilled, and strain into a chilled Nick & Nora glass.

Kiss of Fire

3/4 oz. Locals Only vodka

3/4 oz. Sipsmith Sloe Gin

3/4 oz. Noilly Prat Extra Dry Vermouth

1 spoonful fresh lemon juice

Adapted from the version published in the Way of the Cocktail by Julia Momosé

Combine ingredients in a shaker, and shake over ice until the outside of the shaker is just frosted over. Shake with a gentle rolling motion, in order to avoid excess dilution. Next, take a thin slice of lemon and wet the outside rim of a chilled coupe glass. Press this down onto a small plate of sugar to coat the rim. Strain contents of the shaker into glass, and serve.