Hello, my friends. I have been absent a while; longer than I had anticipated. To be honest, my posting schedule was a bit too aggressive, and I was feeling burned out. For the new year, (I know) we have a resolution. There will be fewer posts, but the drinks will be of higher quality. In order to keep up our break-neck pace, we found ourselves drinking more than we wanted to, and sometimes sacrificing quality in the name of filling the space.
Fortified wines began, in large part, as a way to deal with the difficulties of shipping wine long distances in the holds of sailing ships. Without the rigorous sterilization that is possible today, wines would often spoil en route. However, increasing the alcohol concentration to around 20% ABV was enough to keep them from going off… These wines held an important place in.. punch and have continued on in cocktails proper. [These wines include] sherry, port, and, to a lesser extent, madeira and marsala, all find their way into various mixed drinks… They can play many different roles – from taking the place of vermouths in classic drinks, to providing richness and sweetness in winter tipples, to serving as a base for lighter aperitifs. Whether forgotten classics or new creations, let’s see what you can put together.
For MxMo, we have slightly modified the Stepchild, one of our favorite drinks from 2012, and one that we made using our vermouth template. The improvement, though subtle, is important. Thematically, we liked calling the drink the Stepchild on account of the ginger wine. So in order to really drive home the lore, and to improve the nose, we replaced the candied ginger with a smacked mint leaf. The critical thing here is to hold up the mint leaf in the palm of your hand, and then dramatically backhand it over the drink.
2 oz Stone’s Ginger Wine
.5 oz Fernet Branca
.5 oz Fresh Pineapple Juice
1 tsp (.125 oz) Fresh Ginger Juice
Shake over ice and double-strain into a cocktail glass. Garnish with a dramatically-backhanded mint leaf.
I adore Stone’s Ginger. Happy belated New Year, and big thanks to Jordan Devereaux at Chemistry of the Cocktail.