All posts by Alex Tessman

Spiced Honey Vodka

Ingredients:

  • 2 cups vodka
  • 1 large tablespoon raw honey
  • 1 cinnamon stick
  • Allspice
  • Cloves
  • Candied Ginger

After letting the honey and spices infuse for five days, I strained the vodka and was left with a creamy, flavorful vodka that tasted like Christmas and home. The cloves, allspice, and cinnamon are mainstays of mulling and pies, and the ginger adds a sweet and clean layer to the rich honey. Mixing one part of this with one part Irish whiskey makes a delicious and cheaper stand-in for a Rusty Nail in a pinch.

The one change I would make when making this in the future is to use real honeycomb instead of raw honey; while flavorful, most of the honey flavor is from actual honey suspended in the vodka. This makes the infusion almost too sweet. Using true honeycomb should lend a more subtle and complex honey flavor to the vodka. Note that honeycomb will most likely take longer than five days to fully infuse.


If you make any of the cocktails or infusions mentioned in this blog, or if there’s anything else that you’d like me to know about, feel free to send me an email at alex@stagandotter.com or leave a comment below.

The Pegu Club

The Pegu Club cocktail originated in Burma as a slice of British imperialism: something served to colonial businessmen and military officers at the Pegu Club on the outskirts of Rangoon. The original recipe called for 2 ounces London dry gin, 3/4 ounce orange curacao, 3/4 ounce lime juice, 1 dash Angostura bitters, and 1 dash orange bitters. Since I don’t have the orange bitters yet, I decided to cut the lime and gin with egg white instead. Much like the foam on top of your cappuccino, egg whites in cocktails add volume to the drink, creating a creamy texture that helps cut the acidity of the lime by incorporating that acid into it’s foam structure. For more on the science behind this, read this article.



Ingredients:

  • 2 parts gin

  • 1 part orange liqueur

  • 1 part lime juice

  • 1 egg white

  • Ice

Our cat, Heimdall, decided he wanted to join us. Do not add cat to the drink.

Combine all ingredients except the ice in a shaker. Shake vigorously for a few seconds until a nice froth forms. Add ice and shake again, but gently this time to preserve the foam, until a little condensation begins to form on the outside of the shaker. 


Strain into a glass and garnish with a lime twist.

Voila!

This Pegu Club variant is very tasty. Lime and gin is a classic combination, and it doesn’t disappoint here. The acidity of the lime brings out the herbal notes in the gin, and the addition of the egg white cuts the acidity and gives the Pegu Club a smooth texture.  

This cocktail evokes the warm clime of Yangon (f/k/a Rangoon) where it was developed, even though it’s a frozen wasteland here in Wisconsin. Since I made this drink, the temperatures here have been on the rise, and the Pegu Club may very well be the reason. There you have it, folks.  Beat the polar vortex; make yourself a Pegu Club.

I can feel the snow melting already!


If you make any of the cocktails or infusions mentioned in this blog, or if there’s anything else that you’d like me to know about, feel free to send me an email at alex@stagandotter.com or leave a comment below.

Next week: the White Lady and a Tropical Anise Infusion!

New look!

Looks like things may be changing a bit here. With my new-found desire to post more consistently, I wanted to update the look of the site, and I couldn’t do that on Blogger. So we’ll give WordPress a whirl.

A new platform brings new challenges. Over the next few weeks, everything should continue to work. But it may not. If it’s not working, feel free to leave a comment or, if you can’t, shoot me an email at alex@stagandotter.com, and I’ll try to fix it right away. I’ll also be moving previous posts, and some of the old formatting may temporarily be messed up. Thanks for your patience as I settle into the new platform, and here’s to a year filled with tasty drinks and new experiences.

Zum wohl!