Yes, it is that time of year again. Time for a good, stiff festive drink!
We found what looked to be an interesting recipe. And with the help of Brother Kent and GamGam we found all the ingredients. We used Templeton Rye. The VERY BEST rye whiskey, in our opinion, and it's produced right here in Iowa. But, alas, we couldn't find any of the other exotic ingredients in our home state. That's where Brother Kent and GamGam come in. Brother Kent picked up the St. Elizabeth's Allspice Dram at the Village Bottle Shoppe in Lafayette, Indiana and the Punt e Mes vermouth at Lambrecht's Liquors in St. Joseph, Michigan. GamGam found the root-beer liqueur produced by Art in the Age at Tiffany's Wine and Spirit Shoppe in Kalamazoo, Michigan.
When it was time to mix, GamGam taught us how to create a twist of orange. What fun! How festive!
Instead of making
cocktails one at a time, borrowing a mixology trend, we prepared them in batches
and served with flair.
Most of us agreed we liked this strange brew, a spiced wintery cocktail. Even GamGam who after a few declared, "it tastes like a dental office smells." So, naturally, we christened our holiday drink The Root Canal.
The Root Canal
12 ounces bonded rye
12 ounces Punt e Mes vermouth
3 ounces root-beer liqueur (preferably Art in the Age Root)
1 1/2 ounces allspice liqueur (preferably St. Elizabeth Allspice Dram)
24 ounces water
Combine the ingredients in a pitcher and stir well. Chill for at least 4 hours, until very cold. Serve on the rocks with orange twists.
