Lockdown Cocktails - A Recap

During the COVID lockdown, I replaced my normal routine of simply pouring a neat glass of my favorite spirit and instead became more creative by mixing various cocktails using ingredients that were already available. This process including replacing some ingredients with equivalents such as tonic water with seltzer or simple sugar with dissolved honey. The cocktail recipes were posted on Instagram but with the lockdowns slowly easing the series will most likely be discontinued and thus recaptured in this post.

Tonight's #lockdowncocktail is a salute to Route 15 from Frederick MD to Harrisburg PA. The #cocktail contains a base of equal parts grapefruit juice and Appalachian Ginger Beer then augmented with a large shot (or two) of Puerto Rico Distillery Clandestino Pitorro Diaspora Rum and a dash or two of Tenth Ward Smoked Corn Whiskey for added aroma.  I will discuss the Clandestino in the near future, but for now, it's a style of moonshine that dates to 1797 and still an integral part of Puerto Rican culture.

Tonight's #lockdowncocktails are dueling recipes based on a post the week from the Wizard of Whiskey we followed his recipe using grapefruit tonic, Left Foot Charley 2017 Dry Riesling, and for gin, the Barr Hill Gin from Vermont's Caledonia Spirits and made from honey. Completely refreshing and the Riesling creates a creamy body and tamps down the botanicals.  On the other hand, when replacing the Riesling with the 12 Corners Vineyards 2017 Traminette, the botanicals burst forward in conjunction with the wine's aromatics. Combining the two creates a happy medium.

Tonight's #LockdownCocktail is The Bishop, a rum - red wine cocktail that comes from the 1935 printing of "The Old Waldorf-Astoria Bar Book" by A.S. Crockett. I used Cotton and Reed Sherried Cask Strength Rum and its honeyed nut character blended well with the 12 Corners Vineyards River Stone Red wine. The wine is a unique blend of five grape varieties leading with Chancellor and Chambourcin then rounding out with Merlot, Cabernet Franc, and Cabernet Sauvignon. Its quite pleasant, fruit-forward berry flavors with a velvety texture, and a chewy smooth finish. 

Ingredients

3 ounces Cotton & Reed Sherried Cask Strength Rum ($50)

1 ounce 12 Corners River Stone Red wine ($14)

1 teaspoon simple syrup

1/2 lime (juice of)

The Cotton & Reed Sherried Cask Strength Rum starts out as White Rum ($29) made from Lousiana grown raw cane syrup and blackstrap molasses (6,000 pounds per batch) and fermented with a Rhum Agricole yeast strain and a Chenin Blanc yeast strain. The rum is then aged in used bourbon barrels just like their Mellow Gold Rum ($29). Afterward, the aging rum is transferred to PX Sherry seasoned casks where PX refers to Pedro Ximénez grapes aged in a solera system where the grape brandy undergoes oxidative aging for an Oloroso.

Today's #lockdowncocktail is the Horsefeather, a Kansas City favorite that legend says originated in nearby Lawrence, Kansas. It's related to the Moscow Mule trading the bourbon for J. Rieger & Co. Kansas City Whiskey ($40), Appalachian Ginger Beer, squeeze of lemon, and using the equivalent of Angostura bitters - Peychaud's Aperitivo. The cocktail sizzles in the mouth with a long spicy tail. And that's the last drop of an amazing whiskey where the corn, malted, and rye mash was fermented then aged in part in 15 year Oloroso sherry casks.

Recipe:
1.5 oz J. Rieger Whiskey
4 oz ginger beer
4-5 dashes Angostura bitters
1 squeeze of lemon

Here's a refreshing cocktail suggested by Golden Moon Distillery using their single varietal Grappa (2 oz), lime juice (1 oz), and simple syrup (3/4 oz). The grappa is made using chardonnay pomace from Bookcliff Vineyards. The cocktail is truly refreshing, any grappa sharpness is mediated by the lime juice and syrup. Cheers.

Tonight's #lockdowncocktail is based on an Italian recipe using grappa, cocoa liqueur, and coffee served in a martini glass as a dessert cocktail. I used my mead glass and combined equal parts Springfield Manor grappa and Blacksnake Meadery Red Queen Coffee Mead with a dash of FloraLuna Apothecary Cayenne bitters. Perhaps my favorite so far.

Another lockdown cocktail using existing spirits. This unnamed drink is 2 parts River Hill Spirits bourbon, .5 parts Golden Moon Distillery  Kummel, .5 parts honey water, and a dash of bitters. The Kummel and honey tame the heat, and the bourbon blends in with the caraway liqueur.

Cocktails with miniatures. Last night I discovered that Grappa Nonino Amaro is a great partner with Bourbon or Tennessee Whiskey and FloraLuna Apothecary Orange bitters. 

Missouri Wine: Excelsior Springs is a Craft Beverage Destination

In 1880, what is now downtown Excelsior Springs was a wheat field. Yet, within the end of the decade, Excelsior Springs was a vibrant town with transportation links provided by stage and rail and with a resort hotel – the Elms Hotel. The discovery of healing mineral springs instigated this growth and eventually more than 40 mineral water wells and springs were identified. In fact, “there are more groupings of mineral springs in Excelsior Springs than anywhere else in the world”. (1)

Over the next several decades the town expanded fueled by healing tourism and a water bottling plant. The current Elms Hotel was completed in 1912 (the first two were destroyed by fire) and the Hall of Waters was completed in 1938. This facility was built as a Federal Public Works Administration project and at its “height was the most completely outfitted health resort in the state”. (2) President Franklin Roosevelt was a visitor and most likely used a wheelchair enabled ramp to bath in the mineral waters. And only a few years later, President Harry Truman was residing at the Elms Hotel when it was declared he won the 1948 presidential election. Since that heyday, the mineral water industry and spa tourism faded so that the Hall of Waters is now occupied by government and business organizations. Only the Elms Hotel operates in its past grandeur.

Recently, however, tourists are starting to return to Excelsior Springs partly attracted by the growing wine industry surrounding the town. This industry is anchored by the Willow Springs Mercantile, a bistro craft beverage shop that houses the largest selection of Missouri wines in the Show Me state. In addition, they sell a large assortment of Missouri craft beer and spirits as well as other items. The Mercantile is also the start of the Excelsior Springs Chamber Trolley which through various tours safely transports visitors to the area’s three wineries: Van Till Family Farm Winery, Fence Stile Vineyards & Winery, and Four Horses and a Dog Vineyard. And for craft beer lovers, two microbreweries are located within walking distance of both the Elms and the Mercantile.

Van Till Family Farm Winery
This winery is celebrating its 10 year anniversary as Cliff and Debbie Van Till established the winery after first planting a vineyard in their Rayville property. This small vineyard includes several grape varieties well accumulated to the local climate such as Norton, Chambourcin, Vignoles, Traminette, Brianna, and Edelweiss. Because they offer 36 wines, they augment this fruit from other Missouri vineyards and attempt to “create the highest quality wine that we are able to do”. That’s a lot of quality control and expect plenty of intriguing options. They provide three versions of Missouri’s signature grape Norton with a Van Till Estate, Missouri Reserve, and Missouri Special Reserve. Also try the Missouri Vignoles and the Van Till Brianna and Van Till Edelweiss in order to compare and contrast the tropical notes from the Brianna with the stone fruit of the Edelweiss. Before setting down for a glass and wood-fired pizza, don’t forget the Norton Dessert Wine or Chocolate Rose.

Fence Stile Vineyards & Winery
Also celebrating 10 years of operation, Fence Stile is located just a few miles southeast of town and also creates wines from estate and Missouri fruit. Six grape varieties were first planted in the estate in 2007 with two more added in 2016. Chambourcin and Norton are the predominant red grape varieties and are often blended together like in the Backpack Red. This wine is fruit forward with plenty of cherries, spices, and a noticeable friendly acidic finish. Vidal and Vignoles are the primary white wines and the Missouri Vignoles is particularly delicious with its pineapple dominated flavor and textured fresh finish.



Four Horses and a Dog Vineyard
This partnership is situated north of town and is run by two couples, Mike + Cheryl Jennings and Stephen + Jeanine Stubbs. Their joint love for wine enticed them to plant grapes in 2008 and release their first vintage in 2013. For red wines, they feature Chambourcin, Noiret, and Chancellor, with the Original Cin Chambourcin particularly interesting with its dark fruit, spices, and easy tannins. As expected Vignoles is a popular white option but seek out the Missouri Sunday Ride Viognier if available. The grapes are sourced from a vineyard in Missouri’s boot (far southeast corner) which must have a suitable micro-climate for this finicky viniferia grape. The wine itself well represents the grape with soft peaches and vibrant acidity.


Atlas Saloon Brewery
Atlas Saloon first opening during Excelsior Springs’ major expansion in 1894 and served as Schlitz bar even through prohibition – illicitly of course. In 2009 Jim McCullough, owner of nearby Walbash BBQ, purchased the saloon and in July 2018 introduced a brewery. He hired Keith Hudson as the brewmaster who continues to brew in the German tradition with beers that would make Joseph Schlitz proud. In fact, the Atlas Special Brew is a replica of the original Schlitz lager, fermented using Bohemian yeast that is similar to what Schlitz used in the 1860’s and six row barley in the German tradition. Crystal Lithia Kolsch and Maurer's Munich Helles are two other excellent German-inspired beers with the portfolio rounded out with two Scots-Irish: a Siloam Irish Stout and McCleary's Scottish Ale.

Dubious Claims Brewing Company
The brewery is named after the reports from national media on the “dubious claims” of healing mineral water. So, “forget the water and drink the beer”. The facility is located within eyesight of the Elms Hotel and actually a block away from the boundary of the original hotel. The pub-kitchen microbrewery offers a balanced beer menu so don’t be shy descending to the dark and heavy brews listed at the bottom. The Elixir Stout is made in the German Dry Stout style with hints of chocolate and coffee. The Embalmer Milk Stout provides more coffee – this time with cream and the Whiskey Barrel Aged Milk Stout feels like you spiked your morning coffee. Finally, try the Chocolate Cherry Delight Porter if available it’s just what its name suggests.


(1) Visit Excelsior Springs Missouri - Our History

(2) Visit Excelsior Springs Missouri - Hall of Waters

See other posts of the trips at Missouri Wine.