Here is the link to Machine Project Tonic & Bitters class ingredient research.
Great unexpected gift from a friend a work who knows my style down to a T.
I’ve already used it to transport Bloody Mary fixings and tools to a brunch party. It’ll make a great weekend bag, too. Plus, I’m sure I’ll use it to haul actual tools around when I’m fixing things on the go. Thanks Charlie.
Upstanding fellow Kent K. Barnes has completed some important research into adding my bitters to 100 proof rye and reports that it all pans out nicely. Thanks for your hard work, Kent.
I’m also making this nog from Jeffery Morgenthaler:
Our tequila-sherry egg nog at Clyde Common has been so overwhelmingly popular that I figured I’d share the recipe here. It’s based on my original egg nog recipe from years back, just slightly modified to incorporate the lower-alcohol sherry into the mix.
Añejo Tequila and Amontillado Sherry Egg Nog
12 large eggs
18 oz (by volume) granulated sugar (~2 1/4 cups)
3 tsp freshly-grated nutmeg
12 oz anejo tequila (533 ml. or a little under 3/4 of a bottle)
15 oz Amontillado sherry (443 ml. or a bit over 1/2 a bottle)
36 oz whole milk (about 2 1/4 pints)
24 oz heavy cream (1 1/2 pints)
In a blender or stand mixer on low speed, beat eggs until smooth. Slowly add nutmeg, and sugar until incorporated and dissolved. Slowly add sherry, tequila, milk and cream. Refrigerate overnight and serve in small chilled cups. Dust with fresh nutmeg before serving.
Makes one gallon.
This is a totally unauthorized reprint from David Wondrich’s excellent book, Punch, The Delights (and Dangers) of the Flowing Bowl.
Punch: The Delights (and Dangers) of the Flowing Bowl
By David Wondrich
Hardcover, 320 pages
List Price: $23.95
THE ORIGINAL FORMULA
TO MAKE THREE PINTS OF PUNCH
Peel into a very strong common basin (which may be broken, in case of accident, without damage to the owner’s peace or pocket) the rinds of three lemons, cut very thin, and with as little as possible of the white coating between the peel and the fruit, attached. Add a double-handfull [sic] of lump sugar (good measure), a pint of good old rum, and a large wine-glass full of brandy — if it not be a large claret-glass, say two. Set this on fire, by filling a warm silver spoon with the spirit, lighting the contents at a wax taper, and pouring them gently in. [L]et it burn for three or four minutes at least, stirring it from time to Time. Then extinguish it by covering the basin with a tray, which will immediately put out the flame. Then squeeze in the juice of the three lemons, and add a quart of boiling water. Stir the whole well, cover it up for five minutes, and stir again. At this crisis (having skimmed off the lemon pips with a spoon) you may taste. If not sweet enough, add sugar to your liking, but observe that it will be a little sweeter presently. Pour the whole into a jug, tie a leather or coarse cloth over the top, so as to exclude the air completely, and stand it in a hot oven ten minutes, or on a hot stove one quarter of an hour. Keep it until it comes to table in a warm place near the fire, but not too hot. If it be intended to stand three or four hours, take half the lemon-peel out, or it will acquire a bitter taste. The same punch allowed to cool by degrees, and then iced, is delicious. It requires less sugar when made for this purpose. If you wish to produce it bright, strain it into bottles through silk. These proportions and directions will, of course, apply to any quantity.
SOURCE : Letter from Charles Dickens to “Mrs. F.” (Amelia Austin Filloneau),
January 18, 1847
Use an enameled cast-iron pot for the “common basin,” or at least something heatproof. Six ounces of demerara sugar should do — particularly if you can get the sort that comes in rough cubes. Use 20 ounces of rum and 6 of Courvoisier VSOP cognac (the brand Dickens kept in his cellar) to be authentic, or 16 ounces of rum and 10 of cognac if you don’t want the brandy to get completely lost in the mix; for that rum, I find a sixty-forty mix of Pirate Juice and Planter’s Best styles works well here, although you can also go all out and deploy something in the Reverend Stiggins’s Delight line. Indeed, Dickens’s cellar also held a number of bottles of “fine old pine-apple rum” (the good reverend’s favorite), which may be approximated by combining 12 ounces Smith & Cross
Jamaican rum and 20 ounces Angostura 1919 rum in a sealable jug along with an eighth of a pineapple, sliced, for a week; strain, let the solids settle, siphon off the clear rum and bottle.
Whatever you do in the way of rum, the fire will melt the sugar and extract the oil from the lemon peel. Dickens’s advice about lighting the spirits from a spoon is extremely sound: always bring the fire to the alcohol, not the alcohol to the fire. (And a stainless steel spoon is fine — anything but
pewter or, God forbid, wood or plastic.) The rest of his advice is also sound, as befits a man who was an acknowledged master of the art. The water should probably be an imperial quart, or 40 ounces.
YIELD : 8 cups (more than “three pints,” but who’s counting?).
From Punch: The Delights (and Dangers) of the Flowing Bowl by David Wondrich. Copyright 2010 David Wonderich. Excerpted by permission of Perigree Trade.
List for a triple batch:
- 1 1/8lbs. Demerara sugar
- Rinds of 9 lemons
- Juice of 9 lemons
- 48 oz. or 1,419 ml or ~1 bottle of Appleton Estates v/x rum and 1 bottle of Wray & Nephew Overproof
- 30 oz. or 887 ml or ~1 1/8 bottles of Martell VS cognac
- 120 oz. or 7.5 pints or 15 cu. of water
I created some labels for the small dasher top bottles, and then filled them up with J. Edgar’s Aromatic Bitters. They turned out very well, in my opinion, and have a particularly peppery thing going on that I really like. One hope is that I can further concentrate the flavors next time. I’ve been using them in most drinks you’d normally dash some Angostura into.
I needed to strain out all the little bits of bark, fruit, spices, and more from my bitters. There are a few ways to do this, including Buchner funnels from the chem lab, coffee filters, french presses, Brita filters and cheese cloth. I’ve tried some of those, but this is my new favorite method: the Aerobie Aeropress. Intended as a travel “espresso” machine (more like concentrated presspot coffee to be honest), it’s a handy filtration/extraction piston you can buy for around $30. Once strained, these bitters are ready for bottling.
Me again, here to talk about my bitters. Here’s what happened after the two weeks of extraction. I strained the liquid into another vessel, then I put all of my solid ingredients in with some water on the stove to simmer out even more good stuff.
I then strained this brew through a fine mesh strainer, back into the liquor. This is to dilute the high-proof liquid back down a little bit.
Next up, crazy innovations in straining…