Rock & Rye

A Drink On The Rocks…..


January 2011

Beer of the Week: Unibroue’s La Fin Du Monde

I just love Unibroue beer. Every one of their beers has something different, but all are some of the best examples of Belgian style beer produced in North America. And for good reason as Unibroue employs belgian born Gino Vantieghem, former brewer at the Chimay Trappist brewery, as their head brewmaster. Of all of the Unibroue offerings, La Fin Du Monde is quite possibly my favorite.

La Fin Du Monde is a belgian style tripel, which pours pale golden with a quickly dissipating thick head. La Fin Du Monde’s aroma is strong, with candied fruit and banana flavor, offset by the spice of cardamom, nutmeg and cloves. All of Unibroue’s offerings are brewed “on lees”, which means that they are only partially filtered, and they are refermented in the bottle which produces a higher concentration of proteins and yeast. This adds a bread-like vanilla scent that ties everything together nicely. This beer has a very champagne-like mouthfeel with a dry aftertaste. Although it has a abv of 9%, this beer is an easy drinker and pairs really well with some blue cheeses, seafood, and chocolate desserts. Cheers!



Vintage Cocktails #44: The Modernista

Scotch is infamous for its difficulty in being used as a base for cocktails. I’m not really sure what it is that makes it so hard to get along with, but it sure is. That being said, occasionally a blend of just the right ingredients paired with scotch can give birth to an amazing drink. This can be said for the Modernista cocktail, which I can honestly say is the best scotch cocktail I have ever had. Based upon the Modern Maid cocktail, Ted Haigh adjusts some proportions and adds some Swedish Punsch, making this a flavor packed, well balanced cocktail. Unfortunately, the use of some rarer ingredients and the need for careful measuring means that you will be hard pressed to find a bar around here that can even make this drink, but if you are wanting to try one, let me know the next time you are in my neck of the woods. Cheers!

The Modernista
2 oz Scotch
1/2 oz dark Jamaican Rum
1/2 oz Swedish Punsch
1/2 oz Lemon Juice
1 tsp Absinthe
2 dashes Orange Bitters

Beer of the Week: Boddington’s Pub Ale

Boddingtons is one of the most ubiquitous time-honored of the British imports. This beer was brewed for over 200 years at the Strangeways Brewery in Manchester City. Boddingtons managed to remain an independent brewery until 1989, when it was sold to Whitbread. Eventually, through a series of sales, Boddingtons ended up as just one of the many companies owned by InBev, the largest beverage company in the world.

Boddingtons comes in a nitro can at 4.7% abv. Thanks to the widget, the head is amazingly dense and creamy. It has a clean and crisp flavor with roasted malt and hints of a floral, hoppy bitterness. It has a smooth, creamy, and soft mouthfeel, which is really one of the highlights of canned Boddingtons and just another reason to love the widget. The aftertaste is pleasantly bitter. While this beer is different than most available here in the US, Boddingtons is a beer everyone should try at least once. Cheers!

Vintage Cocktails #43: Honeymoon Cocktail

Through the holidays my quest to conquer all the drinks in Vintage Spirits and Forgotten Cocktails seems to have stalled. Here it is, the middle of January, and I’m pretty sure it’s been over a month since I posted my last vintage cocktail. So here we go.

First appearing in Recipes for Mixed Drinks (Hugo Ensslin, 1917), this drink was one of the signature drinks of the LA’s Brown Derby restaurant chain. There are a number of different versions, which feature variations on the brandy used in this cocktail. Early versions call for Apple Brandy, while Applejack is specifically called for in some later books. Calvados, French oak-aged Apple Brandy, was called for many bar guides of the same time period as those calling for Applejack. While either will work well here, if you are going with the Applejack, make sure it is the Laird’s Apple Brandy, and not the regular stuff. Otherwise, spring for the Calvados. Your taste buds will thank you.

This cocktail has rich apple and citrus flavors, which are highlighted well by the herbal notes of the Benedictine. For the Curacao, I used Clement Creole Shrubb, which worked extremely well with the other spirits. I highly recommend the use of it wherever curacao is called for. Cheers!

The Honeymoon Cocktail
2 oz Calvados
1/2 oz Benedictine
1/2 oz Orange Curacao
1/2 oz Lemon Juice

January Bar Update

Here’s a little update on the bar. I have installed the upper cabinets and a couple of glass racks. Doors have been installed on the lower cabinets as well.  I added sheetrock between the upper and lower cabinets to cover up the previously exposed copper pipes.  The next step is to install the tile backsplash and install the fridge to the left of the bar. After the tile is installed, there will be glass racks that run the length of the upper cabinets. I think that I may be installing a panel between the bar and the furnace as well.

Beer of the Week: Alaskan Oatmeal Stout

One of the top ten oatmeal stouts of 2010 according to the US Open Beer Championships, is Alaskan Oatmeal Stout.

Oatmeal stouts include oats in their predominantly barley grist, resulting in a pleasant, full flavor and a smooth profile that is rich without being grainy.
Alaskan’s Stout pours a nice solid black with a dirty dark tan head, not too thick, but bubbly and firm. Classic stout looks. It has a great smell with lots of coffee, lightly cocoa-y and dark roasted malts with almost no hops. It has decent malt flavors with a distinct nutty flavor. Slightly spicy hops are present in the aftertaste. Feels pretty good, smooth and fairly thick bodied.

In the pacific northwest this is not a beer that is as easily found as the rest of Alaskan’s offerings. However, it is one that is worth searching out. Cheers!

MxMo LIV: See You On The Flipside

It’s time for MxMo again, and this month’s event is hosted by Josh Cole at Cocktail Assembly. In explaining the theme, Josh says that while flips are a necessary part of the arsenal at this time of year, their appeal isn’t limited to the colder months:

The flip is one of those cocktails that so successfully defies the seasons. When it’s cold and the icy chill is tearing its way through to our bones, the heated flip opens it’s arms and embraces us like a warm blanket. When it’s hot, the cool flip lowers the heat and can bring back that spring day memory of a creamy shake enjoyed on a front porch. There’s never a bad time or temperature to enjoy the frothy glory that is the flip.

As a flip is not a drink that is seen often around here, lets look at what a flip is. A flip is a class of mixed drinks. According to the Oxford English Dictionary, the term was first used in 1695 to describe a mixture of beer, rum, and sugar, heated with a red-hot iron poker. The poker caused the drink to froth up, and it is from this frothing or “flipping” that the name was born. In the New England Almanac for 1704 we read under December:-

“The days are short, the weather’s cold,
By tavern fires tales are told.
Some ask for dram when first come in,
Others with flip and bounce begin.”

Over time, eggs were included, the sugar increased, the beer was left out, and the drink was more often served cold than not.
The first published bartenders guide, How to Mix Drinks; or The Bon-Vivant’s Companion (Jerry Thomas, 1862), is also the first guide to feature a flip. In his book Thomas includes 13 flips; 6 cold, and 7 hot, however by this time very few flips still included the ale. As to the preparation of said drink, Thomas declares that, “The essential in flips of all sorts is to produce the smoothness by repeated pouring back and forward between two vessels and beating up the eggs well in the first instance the sweetening and spices according to taste.”

As time went on, the distinction between egg nog (a spirit, egg, cream, sugar, and spice) and a flip (a spirit, egg, sugar, spice, but no cream) was gradually codified in America’s bar guides. In recent decades, bar guides have begun to indicate the presence of cream in a flip as optional.

The following flip recipes appear in Jerry Thomas 1887 Bartenders Guide.
Hot English Rum Flip.
(One quart.)
Take 1 quart of ale.
1 gill of old rum.
4 raw fresh eggs.
4 ounces of moist sugar.
1 tea-spoonful of grated nutmeg (or ginger).

Heat the ale in a saucepan ; beat up the eggs and sugar, add the nutmeg and rum, and put it all in a pitcher. When the ale is near to a boil, put it in another pitcher, pour it very gradually in the pitcher containing the eggs, etc , stirring all the while very briskly to prevent the eggs from curdling, then pour the contents of the two pitchers from one to the other until the mixture is as smooth as cream.

Hot English Ale Flip.
(One quart.)
This is prepared in the same manner as Rum Flip,
omitting the rum, and the whites of two of the eggs.

Take 1 gill of old rum.
1 ounce of sugar.
2 fresh raw eggs.
½ pint of water.
6 cloves.
6 coriander seeds.
1 lemon.

Boil the cloves and coriander, with a bit of cinnamon in the water ; mix together the rum, sugar, the yolks of the eggs and the juice of half the lemon; whisk them all together, and strain into a tumbler.

Cold Rum Flip.
(Use large bar-glass.)
Take 1 teaspoonful of powdered sugar, dissolved in
a little water.
1 wine-glass of Jamaica rum.
1 fresh egg.
2 or 3 lumps of ice.
Shake up thoroughly, strain in a medium glass, and
grate a little nutmeg on top.

Cold Brandy Flip — substitute Cognac Brandy
Cold Rum Flip — substitute Jamaica rum
Cold Gin Flip — substitute Holland gin
Port Wine Flip — substitute port wine
Sherry Wine Flip — substitute sherry

Hot Brandy Flip.
(Use large bar-glass, heated.)
Take 1 tea-spoonful of sugar.
1 wine-glass of brandy.
Yolk of one egg.
Dissolve the sugar in a little hot water, add the brandy and egg, shake up thoroughly, pour into a medium bar-glass, and fill it one-half full of boiling water. Grate a little nutmeg on top, and serve

Hot Rum Flip — substitute Jamaica rum or
Hot Whiskey Flip — substitute whiskey
Hot Gin Flip — substitute Holland gin

As you can see, by Jerry Thomas’s time, the large and magnificent flip had for the most part been scaled down to a much smaller size. Gone was the ale, seldom to return, replaced instead by a quick brace of spirits, sugar, and egg. Sounds like my kind of drink. The modern flip is a drink that lends itself well to all kinds of variations and experiments. Pick a base spirit, a sweetener of some kind, and an egg. I myself will tend to stick to rum as a base for my flip, as this was probably the original spirit that flips were made with.

Dennis’s Rum Flip
2 oz Zacapa Rum
3/4 oz Allspice Dram
3 dashes Angostura Bitters
1 egg
Shake well with ice, strain into a glass and garnish with freshly grated nutmeg.

Beer Cocktails: In Flanders Field

For some reason I have been thinking about beer cocktails a lot recently. Perhaps it is because I have been studying more about beer styles and food pairings, but nonetheless, I thought it would be time to experiment a bit with beer as a cocktail ingredient. I wasn’t quite sure how to go about approaching this, so I thought of some of the drinks I make on a regular basis and how I could substitute or incorporate beer into them. Luckily for me, one of the first drinks I thought of was the French 75. Perfect. Now to choose a beer. I wanted something that was fairly effervescent, strong, and semi sweet, as these qualities would pair well with the gin and lemon. I knew that I wanted a belgian beer, as most belgians have the qualities that I was looking for. I immediately thought of my old friend La Fin Du Monde. Light in color, sweet and malty, with a 9% abv, this tripel-style golden ale was just what I needed. I used Dry Fly Gin, as one of it’s botanicals is hops, and left out the simple syrup as the beer would balance out the lemon juice on its own. So there you have it, a beer cocktail worth trying. Cheers!

In Flanders Field
1 1/2oz Gin
1 oz Lemon Juice
4 oz Belgian style Tripel

Beer of the Week: Young’s Double Chocolate Stout

For my first beer of the week in 2011, I have chosen Young’s Double Chocolate Stout. Brewed in London by Wells & Young’s Brewing Company Ltd, this great tasting stout combines pale, crystal and chocolate malt, special blend of sugars, Fuggle and Goldings hops, and real dark chocolate.

At a relatively low 5.2%abv, this beer has an rich, full bodied flavor that is very drinkable. The taste opens up with a soft butterscotch flavor and finishes with a rich chocolate flavor. The nitro widget in the can contributes to the smooth mouthfeel. This beer would pair well with a variety of foods and desserts. If you are fan of beers with chocolaty notes, you will probably be a fan of this one. Give it a try and let me know what you think. Cheers!

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