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Homemade Holiday Hooch
As we say goodbye to 2020 (thank goodness!), it might be tempting to reminisce about holiday celebrations of the past when family and friends gathered close without being separated by layers of cloth and six feet. No doubt this year’s celebrations will be small and subdued, but that doesn’t mean we still can’t be of good cheer. Our grandparents and great grandparents experienced similar trying times, whether due to economic depression, pandemic or prohibition, and they persisted by sticking to the basics and practicing self-reliance – with a little help from bathtub gin.
Fortunately, you won’t have to resort to an “alky cooker” (copper still) or keep a supply of corn sugar and yeast on hand to make flavorful (and safe) holiday spirits at home for enjoying over ice or mixing into cocktails. Here we offer recipes for basic, botanical-inspired, bootleg-style booze without the bathtub.
First, some tidbits about prohibition...
booze gets the boot
The Eighteenth Amendment, better known as Prohibition, became law in January of 1920 by way of the Volstead Act, which prohibited the production, importation or transportation of alcoholic beverages in the United States. Despite this, many brewers and distillers continued to thrive by either adapting to the changes or by going underground and ignoring them. Pabst Brewing Company of Milwaukee, Wisconsin, for example, abandoned beer to produce a processed cheese called Pabst-ett, (competition to Kraft’s Velveeta) and Coors, of Golden, Colorado, became the single largest supplier of malted milk in the world.
green means go
Apparently, US legislators had difficulty adhering to the very law they laid down. To quench their thirst for forbidden drink, they turned to George Cassiday, the best-known bootlegger on Capitol Hill. Affectionately dubbed the “Man in the Green Hat,” Cassiday typically made at least two dozen deliveries each day to Congress, even scoring a room to work out of in one of the congressional office buildings. The color of his hat was a nod to Capitol Police to let him and his leather suitcase full of bottles pass without question. It is interesting to note that a door painted green during this time signaled that a speakeasy lay behind it. In Chicago, some historic, surviving establishments got their start this way, such as
The Green Door Tavern
and
The Green Mill Cocktail Lounge
.
road rebels
Junior Johnson of stock car racing fame got his training in driving at high speeds by participating in the family business they had engaged in since the Whiskey Rebellion of the late 1700s – moonshining. When he wasn’t tearing up a dirt track for sport, he would deliver homespun alcohol to points of sale at high speeds throughout North Carolina to outrun the highway patrol and revenue agents, sometimes with the headlights turned off to escape notice. This act of “running” would eventually evolve into the National Association for Stock Car Auto Racing, or NASCAR, where Johnson won more than a dozen races before becoming a co-owner.
"Prohibition is better than no liquor at all."
— Will Rogers
"A prohibitionist is the sort of man one couldn’t care to drink with, even if he drank."
- H.L. Mencken
black and tan
You may have heard the term “black and tan” when referring to a drink that combines a pale beer with a dark beer, most notably Irish Guinness. This usage, however, is an Americanized expression and the term is actually considered offensive in Ireland because it also refers to the brutal constables of the Royal Irish Constabulary Reserve. (Tip: When in Ireland, unless you want to be thrown out of the pub on your keister, order a “half and half” instead.) But during the prohibition era in the US, secretive speakeasys became known as “black and tan” clubs because blacks and whites co-mingled, even though segregation still had a stronghold in the country.
Some of these clubs evolved into nightclubs where American jazz was king and music giants like Cab Calloway, Louis Armstrong and Billie Holiday reigned. Some notables:
The Cotton Club
in Harlem,
The Sunset Café
in Chicago, and
Small’s Paradise
in New York.
juniper berry,
whole
A key flavoring in gin (with or without the tub), juniper berries have a fruity yet mildly resinous taste that goes well with
allspice
,
black peppercorns
,
elderberry
and
chili powder
.
BUY JUNIPER BERRY IN BULK >
cinnamon sticks,
2 ¾"
Sweet and spicy, cinnamon lends mild heat and complexity to gin and vodka infusions, as well as bourbon and whiskey blends.
BUY CINNAMON STICKS IN BULK >
crystallized ginger root,
pieces
Candied ginger adds just the right amount of sweetness to homemade hooch, with a bit of bite in the finish. Partners include
cinnamon
,
allspice
,
ginger
,
rose
, and
lemongrass
.
BUY CRYSTALLIZED GINGER ROOT IN BULK >
pink peppercorns,
whole
This berry of the Brazilian Pepper Tree offers a piney, citrus- like flavor that goes well with
juniper berries
,
rosemary
,
mint
,
cinnamon
and
ginger
, as well as citrus fruits.
BUY PINK PEPPERCORNS IN BULK >
chili pepper,
powder
Chilis provide heat and, depending on the amount used, serious zip. The spice pairs particularly well with
cinnamon
,
bay
,
elderberry
,
ginger
,
nutmeg
and
allspice
.
BUY CHILI PEPPER IN BULK >
allspice,
whole
Harvested from a tree in the myrtle family, allspice has a flavor similar to clove that goes well with
cardamom
,
cinnamon
,
ginger
,
star anise
and
coriander
.
BUY ALLSPICE IN BULK >
gingered gin
Juniper is the traditional flavoring for gin, but this version calls for ginger for a bright, citrusy flavor. The accompaniment of cardamom and allspice lend depth and warmth.
3 cups (750 mL) of gin
10
green cardamom pods
, lightly crushed
6 pieces
crystalized ginger
4
whole allspice berries
Combine all ingredients in a container with a secure lid. Set in a cool, dark place to infuse for 7-10 days (depending on desired strength), turning or gently shaking the container once each day. Strain and pour the reserved liquid into glass bottles and cap.
fireball whiskey
This will remind you of the fireball candies from your childhood. Perfect for a chilly winter night!
3 cups (750 mL) whiskey
3 ounces apple juice
⅓ cup raw sugar
8
cinnamon sticks (1-inch)
1 tablespoon
crushed chili pepper flakes
Combine the whiskey, apple juice and sugar in a container with a secure lid. Place the cinnamon sticks and chili flakes in a small muslin bag. Add the bag to the container. Let the mixture steep in a cool, dark place for 7-10 days. Strain and bottle the reserved liquid.
woodland vodka
Juniper is the traditional flavoring for gin, but this version calls for ginger for a bright, citrusy flavor. The accompaniment of cardamom and allspice lend depth and warmth.
3 cups (750 mL) of gin
10
green cardamom pods
, lightly crushed
6 pieces
crystalized ginger
4
whole allspice berries
Combine all ingredients in a container with a secure lid. Set in a cool, dark place to infuse for 7-10 days (depending on desired strength), turning or gently shaking the container once each day. Strain and pour the reserved liquid into glass bottles and cap.
bodacious bourbon
The name says it all! Bold and flavorful, this infused bourbon is wonderful served “neat,” on the rocks, or mixed with soda.
3 cups (750 mL) bourbon
1
cinnamon stick (large)
4
whole cloves
15
whole allspice berries
2 tablespoons
dried orange peel
1 tablespoon
crystalized ginger
¼ cup raisins
Pour the bourbon into a container with a secure lid. Place the remaining ingredients in a muslin bag and add the bag to the container; replace the lid. Let the mixture infuse for 7-10 days. Strain and bottle the reserved liquid. Note: If the flavor is too strong, let it rest after straining for another week to allow the flavors to mellow.
2020 — New Years Eve
Herbal Happy Hour
(a compilation of years)
2019 — New Years Eve
Medieval Mixology
2018 — New Years Eve
All That Glitters
2016 — New Years Eve
Literary Libations
2019 — Nov 2nd
Making Simple Syrups
2019 — June 12th
The Story of Carmelite Water
2019 — Feb 14th
Making Herbal Bitters
2019 — May 12th
The Joys of Juniper
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