Liquid Holiday Cheer
/There are many reasons to be cheerful during this holiday season. New and traditional beverages are just a few of those reasons.
The holidays are a great time of year if you are a fan of Christmas Ale, spiced cider, mulled wine, wassail, rompope or spirited egg nog.
Rompope is the popular Christmas drink in Mexico and Central America. It was created by the Santa Clara nuns in Puebla in the 17th century as a way to raise money. It’s similar to egg nog, but uses nuts (usually almonds), milk, sugar, cinnamon and cooked egg yolks (no egg white). The spirit is usually rum or mezcal. You can buy it bottled, but it’s best when it is homemade.
Wassail is a British holiday drink, made with warm ale or cider, fruit, spices, sugar and eggs. Several legends surround the creation of wassail, including the pagan ritual of making the punch, hanging wassail-soaked pieces of bread in the apple trees and singing to the trees to ensure a good harvest.
European breweries have a long tradition of producing Christmas Ales. There isn’t a specific brew style for a Christmas Ale, but it generally has a higher ABV (alcohol by volume, 6-14%), dark flavored malts, spices, herbs and fruits. In the U.S., San Francisco’s Anchor Steam has made a Christmas Ale for the past 48 years. The ale had a different label and flavor profile every year. Sadly, the brewery has financial troubles and announced that they would not produce a Christmas Ale this year.
Our friends at Steel Bender Brewyard have released a new version of AMELIA, a Bourbon Barrel-Aged Belgian-Style Quad.
“The base beer for this barrel-aged collaboration with our friends at M'tucci's started as a Belgian Strong Ale, a complex marriage of aromas and flavors that could be described as nothing short of magical. We then aged it for just under one year in four barrels that previously held M’tucci’s Private Select Maker’s Mark Bourbon. The barrel character compliments the base beer – a deep copper pour with a creamy, off-white head that reveals dried fruit and perfume-like alcohol – while adding an oak and warm vanilla barrel character that invites you to take your time and enjoy the sipping,” said Steel Bender co-owner Shelby Chant.
Appearance - Dark copper w/ off white head
Aroma - Bourbon, vanilla/oak, dark dried fruit, rose/alcohol
Flavor - Spice, bourbon, dark dried fruit, warm alcohol finish
Last year’s AMELIA was terrific, although with an ABV above 11%, having more than one was a little dangerous. The current Amelia is (in our opinion) better than last year, not least because the ABV is around 8%, so she isn’t quite as boozy.
AMELIA is now available by the bottle at Teddy Roe’s and will soon be on tap at M’tucci’s locations.
Eggnog probably shares the same reputation as fruitcake - you either love it or hate it. As a child, it was one of the treats of Christmas when the local dairies would produce it. In my teens, I couldn’t stand the stuff, because it was too sweet and I wasn’t (technically at least) able to add booze. I’ve mostly avoided it during my adulthood.
Last January we were visiting dear friends in Colorado and they were making a large batch of eggnog, which was intended for aging in the fridge. It was inspired by a recipe from the celebrated cocktail bar, Death & Co (locations in NYC, Denver, LA and D.C). Their bartenders have some advice on great eggnog:
“Really great eggnog starts with really great ingredients. Considering the majority of the cocktail is dairy, using a fresh quality cream and milk is key. Using a high proof spirit is also of importance. Because of the fat content of the dairy, higher alcohol spirits are needed to cut that and allow their own flavors to shine.”
“The biggest mistake I see from bartenders is treating this like just another cocktail. It’s really meant as a communal drink. Something to be prepared and chilled down ahead of time rather than shaken for each individual serving.
Traditionally, eggnog was a drink that laid down to rest for a period of time. In nature, chickens don’t lay eggs year-round and, in order to not waste, people would add those eggs to alcohol and sugar, which act as a preservative. At Death & Co., we make the eggnog in very large batches, then allow it to rest in glass bottles at a cold temperature for at least two months before serving. This really allows the flavor to meld and it changes the flavor and texture over time.”
Our friends, Matt and Heather adapted the recipe below to make a large batch and gave us a quart mason jar, which sat in the back of the fridge (shake it once a month). Matt recommends serving it with a bourbon float. I took his advice and I agree!
Here is the Death & Co recipe, in case you don’t want to wait until next year to drink it. Merely apply some math if you intend to make a couple of gallons. It’s so much better than the sweet stuff from a milk carton!
Eggnog Ingredients:
.75 oz Old Grand Dad 114 bourbon
.50 oz Pierre Ferrand 1840 Cognac
.50 oz Smith and Cross Jamaican rum
.50 oz Blandy’s 5yr Rainwater Madeira
1.5 oz Sugar
1 Egg
2 oz Heavy cream
3 oz Whole milk
Directions:
Combine all ingredients into a blender at very low speed.
Blend until sugar is dissolved.
Chill, then serve.
Garnish with grated nutmeg.
All M’tucci’s have special cocktails this weekend made with spirits from the Beam Suntory family.
All M’tucci’s will close at 8:00pm 12/24 and are closed 12/25.
Happy Holidays from all of us at M’tucci’s!
Around The World Dinner at Teddy Roe’s
12/28/23
New Year’s Eve Specials at M’tucci’s
Reservations strongly recommended
Only 10 days left to buy a Holiday Gift Card and
a Holiday Cookie Box!
Weekend Specials
M’tucci’s Italian
Ravioli - Black Truffle/Ricotta Filling - Mushroom Ragù, Roasted Cauliflower Cream Sauce, Saffron Bread Crumbs, Gorgonzola, EVOO drizzle $25
8 oz. Beef Tenderloin - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $33
Pan-Seared Swordfish - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Butter Sauce $33
Red Wine Porcini Braised Duck Leg/Thigh - Creamy Risotto, Sun-Dried Tomatoes, Kale, Parsley $27
Weekend Cocktail
Have Anise Christmas - Vanilla Absolut, Sambuca, Chai Simple Syrup, Half & Half, Cinnamon Sugar Sprinkle
Suntory Hibiki Japanese Whiskey (neat)
M’tucci’s Moderno
8 oz. Picaña - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $33
Pan-Seared Mahi Mahi - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $29
Frutti di Mare - Baby Scallops, Clams, Shrimp, Mussels, Spicy Marinara, House Made Spaghettini $23
Weekend Cocktail
Santa Slayys! - Suntory Toki Japanese Whiskey, Cockburn Port, Plum Bitters, Angostura Bitters
M’tucci’s Twenty-Five
Savory Sausage Pappardelle - M’tucci’s Italian Sausage, Smoked Cauliflower, Sweet Corn and Peppers, Creamy Beef Brodo and House Made Pappardelle $25
Pan-Seared Bluenose Bass - Garlic Mashed Potatoes, Braised Greens, Artichoke Hearts, Lemon Caper Butter Sauce $36
24 oz Porterhouse - Garlic Mashed Potatoes, Charred Broccolini, Creamy Horseradish Remoulade $43
Weekend Cocktail
Beam Berry Mule - Jim Beam Bourbon, Ginger Beer, Muddled Blackberries, Fresh Lemon Juice
M’tucci’s Bar Roma
Milk-Braised NZ Lamb & Ricotta Filled Ravioli - Braised Lamb, Shallots, Citrus Gremolata, Sage Brown Butter, Fried Kale $27
Pan-Seared Grouper - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Capers, Lemon Caper Butter Sauce $33
Weekend Cocktail
Hot Buttered Rum - Prichard’s Rum, House Made Butter & Spice Bomb
Basil Boulevard - Basil Hayden Bourbon, Averna Amaro, Aperol, Peychaud Bitters
Live Music for December
M’tucci’s Bar Roma - 6:30pm Wednesday & 1:00 Sunday
Every Sunday: The Dee Brown Situation
12/27 RJ Perez
12/31 Jeremy Harris Jazz Trio: 7:00 - 9:00
M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday
12/22 Cali Shaw
12/28 Rj Perez
12/29 Shane Wallin
12/31 Piano Man “A” Sharp: 8:00 - 11:00
M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday
12/22 Oscar Butler
12/28 Shane Wallin
12/29 Matt Jones
12/31 - Muni & Jared from Le Chat Lunatique: 4:00 - 8:00
Thanks for reading. See you next Friday. Ciao!
