Slashfoodhttp://www.slashfood.comSlashfoodhttp://www.slashfood.com/media/feedlogo.gifSlashfoodhttp://www.slashfood.comen-usCopyright 2010 Weblogs, Inc. The contents of this feed are available for non-commercial use only.Blogsmith http://www.blogsmith.com/LeNell It All - Mae West Royal Diamond Fizzhttp://www.slashfood.com/2010/02/05/lenell-it-all-mae-west-royal-diamond-fizz/http://www.slashfood.com/2010/02/05/lenell-it-all-mae-west-royal-diamond-fizz/http://www.slashfood.com/2010/02/05/lenell-it-all-mae-west-royal-diamond-fizz/#commentsFiled under: ,

Photo: Vidiot, Flickr


Inspired by Mae West, I created a cocktail containing ample aphrodisiacs: goji, pomegranate, cayenne and cocoa. Mae supposedly was not a big drinker, but you can find her lapping it up in the movie Night After Night. With this in mind, I decided to make a fizz. A fizz always includes something bubbly, and when that bubbly is Champagne, it becomes a "diamond fizz."

The common ingredients in a fizz are citrus juice, a sweetener, a sparkling ingredient (like soda or Champagne) and a spirit. Fizzes often contain egg, but they don't have to. A "silver fizz" includes egg white. A "gold fizz" includes the yolk. I decided to make a "royal fizz," with the addition of the whole egg.

For a touch of sweetness, I added Pama pomegranate liqueur, since pomegranates were the fruit of Aphrodite. Either pink or yellow grapefruit work, as long as the juice is freshly squeezed. Besides being one of my favorites, Four Roses Single Barrel 100-proof bourbon seemed fortified enough for a strong-willed woman like Mae, while maintaining a touch of romance with its rose emblem.

I chose a saucer for this cocktail instead of a tall glass or a flute. The many legends of the Champagne saucer being fashioned after various women's breasts add to the romance of this drink. To go along with the diamond reference, I added a sugared rim for a little sparkle and tingle. Like Mae, I'm no angel.

Find the recipe for this romantic cocktail after the jump.

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]]>champagne fizzLenell It AllMae West Royal Diamond FizzLeNell SmothersFri, 05 Feb 2010 16:00:00 ESTWhat To Do with Leftover Apple Cider - Tip of the Dayhttp://www.slashfood.com/2010/02/05/what-to-do-with-leftover-apple-cider-tip-of-the-day/http://www.slashfood.com/2010/02/05/what-to-do-with-leftover-apple-cider-tip-of-the-day/http://www.slashfood.com/2010/02/05/what-to-do-with-leftover-apple-cider-tip-of-the-day/#commentsFiled under: ,

Sure, it may be cider season, but the yen for one glass can lead to a large leftover jug in the fridge.

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]]>apple ciderciderhot cidermulled ciderspiced ciderAdeena SussmanFri, 05 Feb 2010 09:00:00 ESTLovum and Leavumhttp://www.slashfood.com/2010/02/03/lovum-and-leavum/http://www.slashfood.com/2010/02/03/lovum-and-leavum/http://www.slashfood.com/2010/02/03/lovum-and-leavum/#commentsFiled under: , ,

Photo: LeNell Smothers.


I'm still having a blast with Crosby Gaige's "Cocktail Guide and Ladies Companion." Now that I'm all in love and treated like a queen by a most amazing man, my single girlfriends won't let me gripe about anything. No matter what I say, I hear, "Well, at least you've got a great guy." This is usually followed by how they wish they could find one. In essence, their hearts are weary from men who "love 'em and leave 'em."

With Valentine's Day around the corner, I figured I wouldn't get too sappy with cocktails topped with rose petals and Champagne; Gaige's Lovum and Leavum cocktail can be found on page 93 in the chapter "The Old Gin Mill." This chapter also includes classics such as the Pegu Club cocktail made with lime juice, gin, curaçao, orange and Angostura bitters that Ms. Audrey Saunders and company named their bar after.

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]]>cocktailsgrenadinelenell smothersLenellItAllvalentines dayValentinesDayLeNell SmothersWed, 03 Feb 2010 17:00:00 ESTHappy Brandy Alexander Day!http://www.slashfood.com/2010/01/31/brandy-alexander-day/http://www.slashfood.com/2010/01/31/brandy-alexander-day/http://www.slashfood.com/2010/01/31/brandy-alexander-day/#commentsFiled under: ,

Photo: Chuckumentary, Flickr.


Happy Brandy Alexander Day!

This classic dessert drink spikes brandy with a chocolate flavor with the addition of dark crème de cacao in a silky blend often likened to an alcoholic milk shake. Though brandy is the most popular modern-day base, as the cocktail's name suggests, earlier versions of the quaff actually used gin instead.

The drink is typically served cold in a cocktail glass, but can also be served crushed over ice, as a frappé. For an extra indulgent adult treat, eschew the ice and cream for some vanilla ice cream to heighten the silky texture.

We suggest you decide your preferred rendition yourself -- photographer Chuckumentary's libation pictured above mixes equal parts brandy, creme de cacao and cream with a "splash of Kahlua and a dash of cinnamon" for some added flavor.

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]]>brandybrandy alexanderbrandy alexander daycocktailsAlexa WeibelSun, 31 Jan 2010 13:15:00 ESTCrosby Gaige Cocktail Guidehttp://www.slashfood.com/2010/01/29/crosby-gaige-cocktail-guide/http://www.slashfood.com/2010/01/29/crosby-gaige-cocktail-guide/http://www.slashfood.com/2010/01/29/crosby-gaige-cocktail-guide/#commentsFiled under: ,

LeNell Smothers

Ever been bitten by the bug that has you up at 3 a.m. bidding on random books and ephemera on auction websites? Once I bid on a copy of Crosby Gaige's Cocktail Guide and Ladies Companion published in 1941 that a friend had listed on e-bay, only to get a message scolding me that he already had a copy set aside for me. This addiction to collecting old books and cocktail gear can be particularly dangerous when you have friends who share the collection illness with you.

Not only did my friend give me this book, he came over with a dinner menu inspired by Mr. Gaige and made cocktails all night. I love the names of the drinks in the Ladies Companion, including "Euthanasia," "Quickie Cocktail," "Psychopathia Sexualis," and "Let's Slide Downstairs" just to name a few. He even includes a few simple canapé recipes to keep you going, such as "Virginia": ground ham, chutney, and grated melted cheese on toast.

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]]>crosby gaiges cocktail guideCrosbyGaigesCocktailGuidelenell smothersLenellSmothersLeNell SmothersFri, 29 Jan 2010 15:00:00 ESTKohout Cocktail - LeNell It Allhttp://www.slashfood.com/2010/01/20/kohout-cocktail-lenell-it-all/http://www.slashfood.com/2010/01/20/kohout-cocktail-lenell-it-all/http://www.slashfood.com/2010/01/20/kohout-cocktail-lenell-it-all/#commentsFiled under: , ,

Photo: Vidiot, flickr


We had five wild turkeys and one wild hen, already, but how could we say no to a beautiful old cock whose male offspring exerted dominance in the farmyard. If you are not familiar with chicken politics, you cannot, under any circumstances, keep two roosters in close proximity without a fight over who's boss. Even this old guy our neighbor sold us for $2.50 couldn't hold back his pride as he entered our poultry pen. He immediately stuck out his chest and declared war on our turkeys ... and the cock is blind.


After separating the rooster into a different area and discussing his fate, Demián and I thought his valiance worthy of a toast. We searched through various old cocktail books and found nary a drink with the word "rooster" in it. An internet search turned up a few rooster notion potions such as vodka, orange juice and cranberry, but we figure the Madras already has that combination. No bold Fighting Cock bourbon from Heaven Hill Distillery is available around La Paz, so don't even mention a "cock-a-rita"or some other take on a classic made with this whiskey.

We decided on a more complex mix that I put together first at Montgomery Place, a wonderful little bar in London's Notting Hill neighborhood. Montgomery Place allowed me the honor of guest bartending a couple of times. The cocktail contains some of my homemade rock and rye and grapefruit bitters. I named the drink "Kohout," which is Czech for "rooster," in honor of the Montgomery Place bar manager, who grew up in the Czech Republic.

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]]>absinthegrapefruitryeLeNell SmothersWed, 20 Jan 2010 17:00:00 ESTGrapefruit Bitters - LeNell It Allhttp://www.slashfood.com/2010/01/13/grapefruit-bitters-lenell-it-all/http://www.slashfood.com/2010/01/13/grapefruit-bitters-lenell-it-all/http://www.slashfood.com/2010/01/13/grapefruit-bitters-lenell-it-all/#commentsFiled under: ,

Photo: LeNell Smothers


With chatter of Angostura's shortage of bitters floating around, I chuckled as I unpacked several 16 ounce bottles I lugged in my move to Mexico. I was more pleased with myself, however, to find an old recipe for homemade grapefruit bitters in some papers while unpacking. Several years ago I made a batch that I really liked, but for the life of me, couldn't find my scribbles of what I had done.

Homemade bitters are nothing new to the cocktail scene. Even Jerry Thomas has his own bitters recipes in his 1862 Bar-Tenders Guide.

With the hang of making bitters yourself, you can relax when reports of shortages get the rest of the world all flustered.

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]]>grapefruitgrapefruit bittersgrapefruit bitters recipehomemade bitterslenell smothersLeNell SmothersWed, 13 Jan 2010 17:00:00 ESTHappy National Hot Toddy Day!http://www.slashfood.com/2010/01/11/national-hot-toddy-day/http://www.slashfood.com/2010/01/11/national-hot-toddy-day/http://www.slashfood.com/2010/01/11/national-hot-toddy-day/#commentsFiled under: , ,

Photo: Getty Images

Happy National Hot Toddy Day!

Made from a powerful trio of spirit (typically whiskey), sweetener (sugar or honey) and water or tea, the cocktail is a warming winter favorite. Drop a zesty lemon peel into the tipple for a "Whiskey Skin," or, as suggested by Slashfoodie James Cury, toss in a cinnamon stick or clove for extra seasoning.

Popularized in cold European climates for its warming effects, the hot toddy was created as a cold remedy, with honey for the throat, lemon for a slice of vitamin C and alcohol as a cough-suppressant and relaxant -- but is delicious on any cold-weather day. Read up on the toddy's background and start brewing your own steaming cups from Texascooking.com.

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]]>hot toddyhot toddy recipenational hot toddy dayAlexa WeibelMon, 11 Jan 2010 13:15:00 ESTSavoy Hotel Cocktail - LeNell It Allhttp://www.slashfood.com/2010/01/06/savoy-hotel-cocktail-lenell-it-all/http://www.slashfood.com/2010/01/06/savoy-hotel-cocktail-lenell-it-all/http://www.slashfood.com/2010/01/06/savoy-hotel-cocktail-lenell-it-all/#commentsFiled under: ,


Photo: LeNell Smothers

We've survived the overindulgence of the holidays and the attempts to win the favor of friends and impress guests and strangers with our hospitality creativity. Now we're all ready for some simplicity to kick off the new year. After weeks of multi-ingredient punches and nogs, I head to the liquor cabinet ready to mix up simpler drinks.

Layered drinks served as shots are considered passé by many, but flipping through pages of old cocktail books, I often run across something with a few ingredients just poured in a glass. My 1930 copy of "The Savoy Cocktail Book" lists the eponymous "Savoy Hotel Cocktail" with 1/3 créme de cacao, 1/3 Bénédictine, and 1/3 Brandy. Author Harry Craddock instructs us, "Use liqueur glass and pour ingredients carefully, so that they do not mix."

Keep in mind that the makers of Bénédictine liqueur didn't come out with B&B until 1937, a few years after the publication of this recipe book. B&B is a bottled mixture of Brandy and Bénédictine. We liked the warmth of the Savoy Hotel Cocktail made with 2/3 B&B and 1/3 créme de cacao that nicely balanced herbal and chocolate flavors so our lack of straight Bénédictine on hand wasn't so bad after all. We couldn't resist trying this combination both stirred and shaken with ice and served up in a chilled cocktail glass. The shaken version, of course, creates more dilution and air bubbles making for a softer flavor. Our oven is at the repairshop, but I can't wait to try this with a homemade pumpkin pie even though the holidays are long gone.

Alabama-born LeNell Smothers defines herself first and foremost as a bartender, but she's been called many things -- most recently, the head mixtress at Casa Cóctel. She's owned her own whiskey label, called Red Hook Rye, and has been recognized by her home state as an honorary Colonel. Other interests include gin, sin and men.

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]]>benedectinelayered drinkLayeredDrinkSavoy HotelSavoyHotelLeNell SmothersWed, 06 Jan 2010 17:00:00 ESTKeeping Champagne Bubbly - Tip of the Dayhttp://www.slashfood.com/2010/01/01/tip-of-the-day-keeping-champagne-bubbly/http://www.slashfood.com/2010/01/01/tip-of-the-day-keeping-champagne-bubbly/http://www.slashfood.com/2010/01/01/tip-of-the-day-keeping-champagne-bubbly/#commentsFiled under: ,

Learn how to keep that bubbly sparkling long after the cork has been popped.

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]]>bubblychampagnepreserving champagneproseccosaving champagnetip of the daySarah LeTrentFri, 01 Jan 2010 09:00:00 ESTChampagne Cocktails - LeNell It Allhttp://www.slashfood.com/2009/12/31/champagne-cocktails-lenell-it-all/http://www.slashfood.com/2009/12/31/champagne-cocktails-lenell-it-all/http://www.slashfood.com/2009/12/31/champagne-cocktails-lenell-it-all/#commentsFiled under: , , ,

Photo: LeNell Smothers


With 2010 knocking at our door, our minds turn to Champagne, or at least sparkling wine since the stuff labeled "Champagne" ideally should come from the Champagne region of France. Although it's hard to believe, I have heard some people complain that they simply don't like Champagne. Are you planning on entertaining guests this New Year's Eve who fall into this category? Perhaps try serving them a sparkling red like bubbly Shiraz or a brutish dry Lambrusco. Or just take on the challenge and turn them onto Champagne cocktails by laying out an array of everything needed to make a variety of them.

Chill some Champagne or a good cheaper alternative, like a Blanquette de Limoux from France. Set out some spirits basics like brandy, gin, absinthe, Campari, various liqueurs such as Chartreuse, Pama pomegranate and orange liqueurs like Clement Creole Shrubb or your favorite triple sec. Basically offer your guests whatever tickles your fancy and pleases your budget. Lay out sugar cubes and a spread of various types of aromatic cocktail bitters such as Angostura, Peychaud's, Regans' Orange, any of the Fee Brothers or perhaps some of the Bitter Truth line. Pick out a variety of flavors and allow guests to create their own Champagne Cocktail versions. Set out some lemons and oranges for wedges, twists and spirals. Let folks play. Happy New Year!

A playful Champagne cocktail recipe:

Place sugar cube in bottom of chilled Champagne flute. Dash some bitters on top of the sugar cube. Add no more than ½ ounce chilled liquor or liqueur of choice, which may be shaken or stirred with ice or pre-chilled in an ice bucket or in the fridge. You can also just drop an ice cube into your glass like bartenders of yesteryear would do. Pour a little chilled sparkling wine into the flute to prevent foam over. Let settle and then fill with bubbly. Garnish with citrus spirals, twists or wedges as desired.

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]]>bitterschampagnechampagne cocktailnew years eveLeNell SmothersThu, 31 Dec 2009 15:00:00 ESTChampagne Cocktail History - LeNell It Allhttp://www.slashfood.com/2009/12/30/champagne-cocktail-history/http://www.slashfood.com/2009/12/30/champagne-cocktail-history/http://www.slashfood.com/2009/12/30/champagne-cocktail-history/#commentsFiled under:

Photo: LeNell Smothers


References to Champagne drinks abound in old newspapers, novels and cocktail books. Champagne drinks containing brandy and orange liqueurs in the forms of punches and cups can be found in old cookbook recipe collections such as Mrs. Beeton's "Book of Household Management," first published in 1861.

I've seen mentions of Champagne cocktails in the Brooklyn Daily Eagle archives as far back as 1869, the same year Mark Twain mentions the drink in "Innocents Abroad." The first recipe citation for a Champagne cocktail goes back the "The Bar-Tenders Guide" written by Jerry Thomas in 1862.

Champagne during this time was generally much sweeter than today's popular dry style labeled "Brut," which didn't exist on a label until around 1876. Thomas' 1862 book calls for shaking the ingredients, including the sparkling wine, which was surely a mistake since shaking carbonated drinks can get explosive.

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]]>champagnechampagne cocktailcocktailcocktail historynew years eveLeNell SmothersWed, 30 Dec 2009 17:00:00 ESTBrooklyn Cocktail - LeNell It Allhttp://www.slashfood.com/2009/12/25/brooklyn-cocktail-lenell-it-all/http://www.slashfood.com/2009/12/25/brooklyn-cocktail-lenell-it-all/http://www.slashfood.com/2009/12/25/brooklyn-cocktail-lenell-it-all/#commentsFiled under: , ,

Photo: LeNell Smothers


Several years ago, I entered a newly opened bar with equally open heart seeking a new local watering hole. Chatting up the bartender, I asked what the inspiration was for the "Brooklyn Cocktail" cocktail on the menu. He sent over the proud new owner who rattled off the vodka and whatever else was in the drink.

I tried to maintain some humility, but couldn't resist holding back the question, "Have you ever ran across this old reference to a Brooklyn Cocktail from 1914 with rye, vermouth, maraschino, and Picon?" He responded rather proudly, "I searched everywhere and this cocktail did not exist before I created this one."

Despite this guy's arrogance, this scene gave me time to reflect on how drink names appear often throughout cocktail history, sometimes with similar ingredients and sometimes vastly different. More versions of Brooklyn Cocktails appear on menus around Brooklyn than ever before. But did any of these live up to the spirit of the old one and did that even matter?

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]]>LeNell SmothersFri, 25 Dec 2009 15:00:00 ESTGrapefruit Seasonhttp://www.slashfood.com/2009/12/25/grapefruit-season/http://www.slashfood.com/2009/12/25/grapefruit-season/http://www.slashfood.com/2009/12/25/grapefruit-season/#commentsFiled under: , , ,

Photo: Jennifer Iserloh.


It's easy to make healthy eats taste great when you cook with seasonal ingredients. Grapefruit is a wonderful example, and you're in luck because it's in season right now. Perhaps you have tart memories of squeezing yourself in the eye while experimenting dieting on plain grapefruit halves, but there are so many other creative ways to serve this tart fruit. It doesn't have to be restricted to breakfast; consider these recipes for turning this figure-friendly fruit into appetizers and party drinks.

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]]>bellinigrapefruitskewersJennifer IserlohFri, 25 Dec 2009 13:00:00 ESTHappy National Egg Nog Day!http://www.slashfood.com/2009/12/24/national-egg-nog-day/http://www.slashfood.com/2009/12/24/national-egg-nog-day/http://www.slashfood.com/2009/12/24/national-egg-nog-day/#commentsFiled under: , ,

EggnoggHoliday egg nog. Photo: Astrangegirl, Flickr.

Happy National Eggnog Day!

Infrequently (nay, never) have eggs and liquor been married into such a winning combination. But the pairing of egg and nog (British slang for strong ale) have become a loved and hated holiday tradition since the early nineteenth century.

The recipe -- which relies upon dairy, eggs, sugar, nutmeg and alcohol (typically whiskey, rum or brandy) -- was once used to toast to one's health but has since evolved to become a Christmas tradition. Get in the spirit with our recommended recipe.

If there's one thing to be said about eggnog, it's that it sparks a spirited love-hate debate. Do you enjoy a glass of it during the holidays or are you appalled by the thought of drinking raw egg? Weigh in, in the comments!

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]]>eggnogholiday cocktailsHolidayCocktailsAlexa WeibelThu, 24 Dec 2009 13:15:00 ESTHot Hesper - LeNell It Allhttp://www.slashfood.com/2009/12/23/hot-hesper-lenell-it-all/http://www.slashfood.com/2009/12/23/hot-hesper-lenell-it-all/http://www.slashfood.com/2009/12/23/hot-hesper-lenell-it-all/#commentsFiled under: ,

Photo: LeNell Smothers.



"Anna likened you to Phosphor the morning star, and herself to Hesper, the mortal star of evening, and when I told her those twin stars were one and the same, and not a star at all but the planet Venus..." - John Barth

A perfumist friend made me a delightful custom scent he called Gin Hesper -- inspired by the aromas of DH Krahn gin and perhaps my "Hesper'ness." A relatively new gin on the market, DH Krahn offers a less pronounced juniper flavor with a nice citrusy note. I took the perfume's name as inspiration for this drink I created during the 2008 holiday season -- perfect for festive occasions with its beautiful, deep ruby-red color. Even better, it combines both the DH Krahn gin and my love for rye whiskey.

Dusting off the crock pot and having mugs out for guests is one of my favorite ways to serve a holiday gathering of friends and family. Self-serving out of the crock pot sure beats your having to worry about serving guests individually. And wouldn't you rather be caroling, eating, opening presents or most importantly, just basking in the glow of those around you?

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]]>black teacrock potginryerye whiskeyLeNell SmothersWed, 23 Dec 2009 17:00:00 EST7 Holiday Mocktails for the Seasonhttp://www.slashfood.com/2009/12/22/holiday-mocktails/http://www.slashfood.com/2009/12/22/holiday-mocktails/http://www.slashfood.com/2009/12/22/holiday-mocktails/#commentsFiled under: , , ,

Photo: a song under the sugar sugar, Flickr.

Years ago, booze-free cocktails -- annoyingly dubbed "mocktails" -- would have been considered oxymorons, like sex without release.

Today, no one raises an eyebrow at the request because there are so many obvious reasons why you might not drink: You're pregnant, you're an alcoholic, you're driving, you're sick, you're underage, it's against your religion, etc. Maybe you just drank too much already.

Having recognized the growing niche of people who want to taste fabulous drinks but don't want to get stinking drunk, beverage directors today are building liquor-free cocktails into drink lists -- and teaching bartenders the art of hooch-free flavor combinations. Here are some timeless, clever adaptations of classic drinks tinged with Christmas cheer. If none sounds appealing, there's always O'Douls.

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]]>baby belliniholiday mocktailsvirgin maryJames CuryTue, 22 Dec 2009 16:30:00 ESTMcNuggetini Brings Fame to Its Creatorshttp://www.slashfood.com/2009/12/17/mcnuggetini/http://www.slashfood.com/2009/12/17/mcnuggetini/http://www.slashfood.com/2009/12/17/mcnuggetini/#commentsFiled under: , , , , ,



We've heard of the bacon explosion and meat cocktails, but have you dared to try the McNuggetini?

Alie Ward and Georgia Hardstark created the drink this fall and are riding a wave of fame -- meeting with casting agents, drinking McNuggetinis with Hoda Kotb of "The Today Show" and readying themselves for a Playboy magazine article, the New York Times reports.

In their McNuggetini video, the gals create a sweet and savory cocktail out of a McDonald's chocolate shake, vanilla vodka, chicken McNuggets and barbecue sauce. The meat is used as a garnish.

"Together we've invented a drink that combines dinner, dessert and booze in one chalice of multitasking," the women say.

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]]>alie and georgiachicken mcnuggetscocktailsmcdonaldsmcnuggetiniMcNuggetsSara BonisteelThu, 17 Dec 2009 17:30:00 ESTWhat's On Tap, Omaha - The Crescent Moon Ale Househttp://www.slashfood.com/2009/12/17/whats-on-tap-omaha-the-crescent-moon-ale-house/http://www.slashfood.com/2009/12/17/whats-on-tap-omaha-the-crescent-moon-ale-house/http://www.slashfood.com/2009/12/17/whats-on-tap-omaha-the-crescent-moon-ale-house/#commentsFiled under: , , , , ,

crescent moon ale housePhoto: pheaber, Flickr

A weekly look at the draft selection in beer-friendly bars across the country.

Smack dab in the middle of the country, nestled up against the Iowa border is the United States' 40th largest city, Omaha, Neb.

Back in the 19th century, Nebraska was home to a number of thriving breweries. But by the 20th century, Omaha's beer culture had stagnated. So in 1996, when Bill Baburek opened the Crescent Moon Ale House, he was a trendsetter.

"At the time, we were probably a little ahead of the curve," said Baburek, before adding, "for this town, not necessarily for the country. But for Omaha, to open up a beer bar without any mainstream domestic on draft was pretty much unheard of."

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]]>ale housebeerBeertopiaCraft beercrescent mooncrescent moon ale housedraft beergeo:41.257751+-95.966189huber hausMax and Joesmidwest citiesNENebraskaOmahawhats on tapWhatsOnTapWhere:3578-Farnam-Street-Omaha-NE-68131-3304Mike PomranzThu, 17 Dec 2009 15:00:00 ESTHippocras - Spiced Wine Perfect for Celebrationshttp://www.slashfood.com/2009/12/16/hippocras-spiced-wine-perfect-for-celebrations/http://www.slashfood.com/2009/12/16/hippocras-spiced-wine-perfect-for-celebrations/http://www.slashfood.com/2009/12/16/hippocras-spiced-wine-perfect-for-celebrations/#commentsFiled under: ,

hippocrasPhoto: LeNell Smothers

This time of year always inspires people to spice up their ciders and wines for a little holiday goodness in a glass. Hippocras is a sweetened, spiced wine drink going way back several hundred years. In her book titled "A Sip Through Time," Cindy Renfrow mentions that this drink could have been named for Hippocrates, the ancient Greek physician. The name could also refer to the drink being strained through a filter bag familiar to most vintners and apothecaries as a manicum Hippocraticum -- the sleeve of Hippocrates. This bag helped strain out the flavoring bits and pieces.

Spices and herbs have been used for centuries in beer and wine, just to flavor it up and oftentimes to cover up the off flavors of the beverage. Herbs and spices were thought to be good for the health. They frequently served as a bit of a preservative, as well.

Hippocras was a popular celebratory drink for weddings and christenings and other such feasts. It was regularly served after dinner with sweet goodies and brought to the table unheated. Oriental spices were quite expensive so this drink was often associated with having the cash flow for such luxury and nobility.

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]]>greekHippocratesspiceswinewinterLeNell SmothersWed, 16 Dec 2009 17:00:00 EST