MxMo XXXVIII: Superior Twists

April 13th, 2009 by Colonel Tiki

mxmologoAnother month, another Mixology Monday. This month’s roman numeral sure looks impressive, doesn’t it?

Tristan over at The Wild Drink Blog hosts this month’s session and the theme is “Superior Twists.” In his own words:

This month’s Mixology Monday is all about twists on classic cocktails, that for one reason or another do an even better job than the drinks upon which they are based.

This could be as simple as a classic Margarita with a dash with a special touch that completes it, or maybe as complicated as a deconstructed Hemingway Daiquiri with a homemade rum foam/caviar/jus/trifle. It might be taking a classic like a Manhattan and using Tequila instead of Bourbon?

Well, as chance would have it, my twist is a Manhattan — with a twist, no less. One fateful night, Murray Stenson said the now fateful (to me) words: “Well, have you had a Manhattan with Punt e Mes?”

“Punt e Mes,” Says I: “What’s that?” The bottle came out, the cocktail was placed before me. Little did I know it was also new and glorious world he was also placing before me. So I’ll honor that epiphany with what I do to Manhattans whenever I’m drinking them, which is quite often.

Too often enough as luck would have it. I take my Manhattans with rye and I’m fresh out.1 I instead subbed Bulleit Bourbon for the whiskey.

Black Manhattan

Black Manhattan2
2oz bourbon (or rye)
1oz Punt e Mes
dash simple
dash aromatic bitters3
orange twist

Stir ingredients and pour into cocktail glass. Express orange oil onto cocktail and garnish with orange twist.

I adore how the orange oil mixes with the deep gorgeous depths of the bitter and herbal Punt e Mes. A million thanks to Ben and Kacy and Murray for pushing me off that cliff three years ago. Cheers!

  1. anyone want to send me any? []
  2. or Dark Manhattan, &c. you’ll find it named all kinds of things []
  3. anyone want to give me a lead on the Bitter Truth’s aromatic? Yum. []

TDN – Mount Gay Extra Old

April 8th, 2009 by Colonel Tiki

tdn_mgxoThis week’s Thursday Drink Night (or TDN to us cool cats) is centered around a magical rum from the birthplace of rum: Barbados.1 I speak of Mount Gay Rum, Extra Old.

RumDood has a better and more informative post over at his digs, but to be brief: Mount Gay Rum is a perfect example of Bajan rum: Rich without being overbearing, smooth without being insipid. You can even taste the ocean breeze wafting over the coral containers they use in the distillation process. It’s heavenly. And the Extra Old which we’ll be mixing with? It’s almost a shame to mix it.

But mix it we will – We’ll just have to be sure to give it the respect it deserves.

Join us this Thursday, April 9 @ 4pm PDT. We usually go on until the wee hours of the night. Point your browser over to the Mixoloseum Bar for the fun! See you there!

  1. or so the Bajans claim. I like to believe them. []

Tiki Kon VII: Tiki Speakeasy

April 6th, 2009 by Colonel Tiki

teaserbanner

Mark your calendars: NWTiki presents Tiki Kon 2009: Tiki Speakeasy. We return to our 3-day tiki-rific event this year from July 31 – August 2.

More information will be presented as we get closer (such as schedules and ticket sales) to the date. I hope you’ll get the password to the speakeasy!

A New Look

April 5th, 2009 by Colonel Tiki

coloneltikilogoIt’s been around a year since the “Colonel Tiki’s Cove” matchbook showed up on the site. Today, We move to a new theme and a new URL. Reset all your pointers to http://www.coloneltiki.com everyone: The Colonel is officially ready for public consumption. Colonel Tikus von Rhothgar was my mother’s maternal grandfather. Tikus’s father came from a line of men who worked in the Dutch East India Company – Tikus himself was born at sea near Palau Tikus in Indonesia (hence his name). I’ve decided to honor him by renaming the entire basement “Colonel Tiki’s Cove.” He’ll also be my nom de boire here at CTDIF, now re-named for him.

So welcome to the new site and new relaunch: The layouts are due to change as I refine them and update them, thanks for coming along. It’s been about 2 and a half years since I started this blog adventure and I hope to continue along for many more.

Look for a new update about our yearly Summer event: Tiki-Kon soon. This year promises to be a load of fun. The secret theme?

Tiki Kon 2009: Tiki Speakeasy

MxMo February 2009 – Hard Drinks for Hard Times

February 16th, 2009 by Colonel Tiki

mxmologoThere’s no two ways about it. It’s a hard time out there in the workaday world. Whether you’ve been laid-off, had your hours cut, or taken a pay decrease there’s less of the green to go around. Those hard facts are the theme for this month’s Mixology Monday. My esteemed friend Matt Rowley is hosting the grand sioree over at his whiskey forge. Please add it to your RSS feed if it isn’t already: He’s a good man — and thorough.1

Sebastian
I’ve been absent for a bit on the blog an MxMo front lately. There is good and wonderful reason for this however: The birth of my first Son, Sebastian Milton Felix.2 I was tempted to “pull a doug” and post Sebastian as my “broaden your horizons.” Because believe me, my horizons now are broad and far.

Babies as they say, however, ain’t cheap. Even more the reason for a hard times drink. The fabulous wife was also hard-up for a tipple for nine months.3 Hard times all around. I have a panacea to cure all these ills: Home-made Southern Comfort. This recipe is the #3 or #4 version and finally ready for release into the wild. Sebastian has another 17 years and 10.5 months till he gets to say the same. My friend Martin gave me this recipe back in … 2004? Time – where does it go? During Tiki Kon II, while we were chatting in the kitchen Heather mentioned how she loved southern comfort while I complained about the artificial flavors. He said something along the lines of “Really? Make your own. Easiest thing: just add orange rind, a bit of juice and vanilla syrup to cheap bourbon. It’s delicious.

Along the way, I’ve picked up a few extra ingredients and methods and it is cheap and delicious. This batch was made during the summer especially for Heather when she was out of labor (don’t tell anyone I sneaked a flask of it into the hospital)4

Home Comfort & Soda

Home Comfort Liqueur ($11.60)
1 750ml bottle Old Crow ($8.95)
2 peaches ($1)
1 orange ($0.50)
¼ cup vanilla sugar ($0.30)
¼ cup orange blossom honey ($0.75)

Cut the peaches into chunks, zest the orange and reserve the juice. Add the peaches, zest and juice into a mason jar with the bourbon. Let this infuse for at least a week (or two). Strain and blend with the sugar and honey and let sit for at least a month in a cool dark place, shaking regularly. Strain again and enjoy (in a cocktail below?)

Home Comfort & Soda
2oz Home Comfort (recipe above)
4oz Lemon Lime soda
ice

build a la highball in whatever glass that’s clean

Stop on by and Heather might let you have a sip.5

  1. He’s a good man, Jeffrey — and thorough. []
  2. Yes, Sebastian M.F. Hermann for those playing the home game. []
  3. Ask her about it for a lark. []
  4. I love posting ‘secrets’ on publicly available media. []
  5. You’d better bring her a gift. []

Thursday Drink Night – LIVE!

February 2nd, 2009 by Colonel Tiki

thursdaydrinknight_mixo1

What’s that you say? You don’t know what Thursday Drink Night is? Well, click yourself over to The Scofflaw’s Den to catch a video which will explain it all to you.

Don’t want to bother with nifty videos? OK. TDN is a mixoloseum event where a healthy group of us online cocktail types get together at the Mixoloseum Bar chatroom and mix drinks on the spot, based on a theme. We have a mighty good time and produce a good amount of fabulous cocktail recipes.

This Coming Thursday, February 5th will be a special LIVE TDN hosted in yours truly’s Basement Tiki bar, The Monkey Hut in Exile. We’ll have a live webcam feed for you to cast your peepers on and we’ll have special guest stars showing up. The theme this week is Benedictine / B&B.

So, get your shakers, mixers, and B&B ready. Tune your browsers this Thursday to the Mixoloseum Chat Room and here to The Monkey Hut in Exile LIVE to catch all the fun. Too hard to get the recipes as they go by in the chatroom? Follow the TDN twitter and you’ll have the info at your fingertips! See you this Thursday!

Mixology Monday Wrap-up December 2008 – Spice

December 17th, 2008 by Colonel Tiki

mxmologoIt’s the Hap-Happiest time of the year! It’s Mixology Monday again, and this month we’re talking about spice. I know it is contemporary to think about oil or water or wood as natural resources to fight over, but spice was THE resource though much of human history. I won’t go on a preachy teacher mission here, but this season take a moment to appreciate the importance and history of spice to our culture, our cuisine, and most importantly, our booze!

Enough of my prattling, let’s get to the wrap-up!


Jake at Liquor is Quicker is first off the bat this time. He gives us his version of a flip with applejack, using cinnamon and cayenne. I love the addition of a nice hot element so he has my attention. Calling it a Flipjack gets only groans. Good groans, though. Please don’t tell anyone I secretly delight in puns.
Jon gives us a recipe for home-made Krupnik at Ednbrg. While nary a cocktail recipe is in view, the combination of cinnamon, honey, cloves, vanilla and nutmeg sound super dreamy. I’d like to try it as a replacement for Licor 43 in some tiki recipes I have.
Tiare at A Mountain of Crushed Ice Gives us the glory of Glogg, which I’m due to post about later in the month for the Mixoloseum. Perhaps I can peek at her crib sheet for influences? Her usual outstanding photography draws you in to the riches of the spiced wine beverage. I’m particularly jealous of the yearly editions she sports. Oh, and of the Demerara in her collection. Oh, and the Cuban Rum in her collection. Yeah.
Jacques at Rosarita Beach Cafe writes about Morgenthaler’s Eggnog (too busy to put one in this month, poor dear), Boudreau’s version of the Alabazam (Seattle’s No.2 strikes again!), and the Curacao cocktail finishes out spice (though that last one is questionable, Jacques :) ).
Tristan at The Wild Drink Blog goes a wassailing in Cornwall. You know, the tip of Great Britain that  sticks its’ tongue out under the nose of Wales? Tristan’s photography is lovely, and his recipe for Wassail is not to be missed. If only I were close enough to get fresh Cornish cider…
We met Steve and Paul from Cocktail Buzz at tales of the cocktail this year. They cover mace as their spice of choice. Nutmeg’s wrapper (as I call it) is like an exclamation point to nutmeg’s period. Sharper, spicier, and less lasting, Mace is a perfect tool to have when you want to instill that flavor at the forefront of a flavor. They showcase it in The Fascist, a mixture of Mace, Pear, and nut flavors. Delicious.
rct Recent newcomers on the blogging scene Jon and Kelley over at Spirits and Such infuse 100% blue agave tequila with Serrano chiles for which to use in a Red-Chile Guava Margarita. The balance of Guava against the heat of the chiles sound heavenly. Welcome to MxMo, here’s to many more!
Frederic at Cocktail Virgin uses Mexican Chocolate to create a tequila-based Choclatl inspired hot drink with cayenne that he calls “Mexicano Hot Chocolate.”
Anthony at Abelha Cachaça creates a Christmas-spice and pear infused cachaça with which to create an old fashioned. The addition of aged cachaça makes me wish I lived next door. If that weren’t enough, he goes on to infuse mince pies into liquor. Oh, Stop! Save a place for me, Anthony.
Stevi at Two at the Most is my three-hour neighbor to the north. We chat all the time at the Mixoloseum bar. Until she sent me the link, I had no idea she decided to make such a fabulous item as Juniper syrup. A bourbon sour is the recipient of the syrup and it sounds completely delicious. I think I’ll have to play with my own juniper berries here. Hmm. Juniper and grains of paradise syrup?
Reese at Cocktail Hacker tackles ol’ Drink Boy’s house bitters for his Spice entry. Hey Reese, feel like shipping some of those out to certain cocktail bloggers? Wink, Wink? Next time I’m in Colorado, I’m ringing you up.
Paul at Cocktailiana get inspired by Indian flavors producing Coriander and Cumin spiced cocktails. Intriguing! I’m glad we have some good stretching of the spice theme – I’m dying to try these recipes myself.
Michael at My Aching Head referces Batanga which is comprised of coca-cola, tequila, salt and lime.
Drinkmix makes an intriguing mix of genever and caraway/juniper. In looking up my own drink name, Heather came across Frau Wacholder from Grimm’s fairy tales – the female spirit of the Juniper tree. Meines Deutsch ist sehr schlecht. Entschuldege!
Christian at Cocktailwelten ist ein andere Deutches Blog. Gruss dich, Christian! Christian puts rosemary togeher with Tequila and agave syrup for a Tommy’s Platino Margarita. Fröliche Weinnachten, Christian!
Felicia at Felicia’s Speackeasy wins some kind of award for using beets in a champagne cocktail. Cinnamon and cayenne show up again. The color looks gorgeous and I’ll bet it tastes just as lovely.
Vidiot at Cocktailians reveals a fascinating mixture of egg nog and cider from Jerry Thomas and makes it his own: General Harrison’s Egg Nog becomes the Tippicanoe Sparkler. We tiki mad folks can also thank President Harrison for presiding over the annexation of Hawaii (just ignore the empire-building nature of it, won’t you?)
Mat1 aka Rumdood provides a delectable recipe for a Mulled Apple Punch at his site. Spice indeed, he later added a recipe involving Sriracha hot sauce (which is a personal house favorite).
Doug at The Pegu Blog gets eyes rolled at him for choosing to go with his namesake, the Pegu and trying to con us all into Angostura bitters qualifying for the Spice. Only because we like you Doug. Be sure to chide him over at his blog.
Drink of the Week rides the bacon meme with a bacon salt martini. I do believe the vegetarian pope has declared bacon a non-animal product, so veggers, please feel free to partake guilt-free.
Jay at Oh Gosh! is a charming fellow. I also made his acquaintance at Tales this year after following his wise and entertaining blog. He rewards us this month with a Winter Sidecar, using Pimm’s Winter Cup. Oh, how I wish I could get my hands on some of that stateside.
Cynthia at My Brilliant Mistakes creates a cranberry spice syrup and proceeds to offer up a daisy and a sidecar using the product. I’ve often thought that cranberries might make an interesting sloeberry replacement for gin infusion: anyone else find that idea noteworthy?
Marshall at Scofflaw’s Den shows us how to mix up a spice tincture. He bases his off angostura, minus the bittering agents. I highly approve of the mix, and had a similar thought in my offering (at the bottom of the list).
SeanMike at Scofflaw’s Den gives some love to Morgenthaler’s egg nog recipe (that’s 2 so far, Morgey!) as well as an original recipe, “Apple Cider Heaven” which features St. Elizabeth Allspice Dram.
Chuck at Gumbo Pages once again does amazing work with the Chen-san, playing with a Szechuan Peppercorn tincture. Chuck recommends some online spice sources as well. Superior!
Meade at Kincke takes out a contract on us with the “Mob Hit.” It’s killer cocktail of rum and spices. Dead Gorgeous. I warned you about the puns.
Darcy at Art of Drink produces a challenging mixture with goldschlager, wasabi-infused rum, spiced rum and rose wine. Spice Girls jokes aside, Darcy is a talented and skilled flavor master. I look forward to trying this concoction.
Michael at A Dash of Bitters has a Ward Cleaver, made with  rye infused with walnuts, peppercorns (pepper is hot this MxMo), cinnamon and lemon zest. I’m dying for this one. Rye is the perfect companion to the spices listed. Good job, Michael!
The Scribe at A Mixed Dram writes about The Redcoat’s Aunt, a spiced tea-based tipple as well as mulled wine. Two great hot beverages for a cold winter.
Nat at Alpha-Cook uses tea, St.Elizabeth allspice dram, and a home-made cinnamon compund butter to construct a tasty-looking hot buttered rum. Winter warmer, indeed!
Kate at Tiny Bubbles reclaims the classic cinnamon with  The First Lady, a pear brandy and champagne cocktail that sounds as delicious as I’m the victory in November was for a majority of my readers.
Blair at Trader Tiki has been a close friend for nearly 10 years. It is a joy to share cocktailia and tikiana and basement tiki bars (not to mention Portland itself). Blair joins the hot/sweet/pungent zeitgeist with his 5-spice syrup and constructs the FIN, a exotic intoxicating mixture I look forward to savoring over the winter holidays. Okole Maluna, Hoaloha!
Jacob Grier may have won first prize with yon Sleeping Scotsman. Dr. Demento listeners should get the reference. If not, you have Google there, people. Use it. The smoky and salty quaff pictured here has my mouth watering. Also, Embury while being a font of great information, is a snotty purist who needs to be taken with these grains of salt. ;)
Matthew at Blotto! uses House Distilleries Ouzo in his Alexandros cocktail, which I have personally sampled and declared highly imbibable. Indeed.
Anita at Married with Dinner offers Shai Hulud, named after the likeness of the hibiscus flower garnish to those pesky sand worms. The Spice is life!  
The Coursing Sling is Kevin’s drink at Beers in the Shower. Sage adds an earthy greyhound variation. I’d argue that sage is a Herb, not a Spice, but Kevin is such a wonderful bartender and fellow that I’ll just let this one slide. After all – I’m sure too see him as he’s a Seattle neighbor. Also, this drink looks amazing.
Paul at The Cocktail Chronicles is the source of all of our merry making and monthly fun. Three cheers to Mr. Paul Clarke for starting Mixology Monday (and in many ways, many if not most of our inspirations to become online cocktail writers as well). Paul gets extra credit for drinking hot gin in his Mr. Micawber‘s Gin Punch. This recipe comes from a volume I myself have recently picked up, “Drinking with Dickens.” It is put together by old Chuck’s Great-Grandson, Cedric. Also, Paul (as is his wont) closes out the list with the last entry.
Craig at Tiki Drinks & Indigo Firmaments is your host this month. I’ll simply let my link speak for itself here. But just *look* at those spices, would, ya? Man that’s impressive.
Gabe at Cocktail Nerd takes a flip and cooks it! Well, he makes the most amazing pumpkin pies I’ve every seen. I wish Oklahoma wasn’t so far away, because I want some slices. Using Pimento Dram in one and Falernum in the other (and Cruzan Blackstrap in both), Gabe satisfies your sweet tooth and your lush’s liver. A Corn’n’Oil finishes out his wonderful post. It’s almost better than your mom would make!

I’d like to thank Paul Clarke for the opportunity to host a month of MxMo and each of the 37 contributors. If anyone is late, please send me email and I’ll get you in. I’m not one for hard-fast rules nor will you find me a stickler. Especially during this season of Giving.

From me and mine to you and yours, I bid you peace.

  1. He left off my double N, so I’m leaving off his double T []

Mixology Monday December 2008 – Spice

December 15th, 2008 by Colonel Tiki

What did I get myself into? This month’s Mixology Monday’s Theme is Spice – picked by yours truly, hosted by yours truly. You’d think that if I pick and host that I should be pre-prepared, right? Nope. Here I am at 8pm writing up my own entry.

I would recommend having a perfect wife as I do. It makes things far easier. Also, try to get a Medieval History major if you can. There are a great deal of interesting ties to medieval cuisine in modern cocktailia. Orgeat comes out of the medieval use of Almond milk to better store fat in nut form to prevent spoilage: Just grind the nuts, and form some emulsion to get the nut fat and you can cook or bake with it. Orgeat is also tied to Barley-water which follows a similar method of extraction to nourish.

In a secret project she’s working on, I’ve pulled out the existence of a spice mix popularly used called “Powder Forte,” or Strong Powder. There was also a “Powder Dulce,” sweet powder. Powder Fort was used with meats and pies and other places where hot/strong flavors are desired. Western Medieval cuisine was what we would connect with savoury today – the French would put a stop to the idea that spices such as ginger, nutmeg, and cloves go with meats in the 1600s.

Powder Fort Mise en Place

The recipes for powder fort vary depending on which text you read, so my approximation is just that – the general ingredients are: Pepper(s), ginger(s), cloves(s), nutmeg(s), cinnamon(s), and grains of paradise. My only lost ingredient I’m still searching for is Long Pepper. Our current Pepper is the individual dried berries of piper nigra, but contemporary medieval cooks would be more familiar with piper longum – a family member that has smaller berries that are dried completly on the catkin, hence the term Long pepper. I have not as of yet been able to been locate a source. (I’d appreciate any help out there in the internets!). Stories say that a certain Spanish King owned orchards of piper nigrum and therefor forbid long pepper so he could push his form of pepper and so now we all know it as pepper, rather than the former more popular long pepper.

I thought I would first make a syrup to play with the mixure to get a hold on the flavor before further experimentation. Some recipes call for a 7-1 cinnamon/pepper/ginger – nutmeg/mace/grains/cloves, others 3-1. I decided to start with 4-1.

My recipe is as follows

Black Pepper 4 tsp. Black Pepper (sub for Long Pepper)

Galangal 1/4 Cup Galangal, diced.

Ginger 1/4 Cup Ginger, diced.

Cassia 2 tsp. ground Cassia

Cinnamon 2 tsp. (2 sticks) ground Cinnamon

Ceubeb 1 tsp. Cuebeb (tailed pepper)

Nutmeg 1/2 tsp ground Nutmeg

Mace 1/2 tsp. ground Mace

Cloves 1 tsp ground Cloves

Grains of Paradise 1 tsp. ground Grains of Paradise

Syrup cookin'Mix with 4 cups sugar, add 3 cups water and slowly bring to a boil. Simmer on low for 30 minutes. Let stand for at least 4 hours and strain.

The finished flavor was amazingly balanced for the number of ingredients. The finish is clean, the shape round and gorgeous. After tasting it Heather immediately thought of Gin. I agreed. She suggested a gin milk punch, since she finds it usually one-note or weak. I again agreed. She’s usually right (damn her.)

P1030622

Melcan Cwicbeam
¾ oz Powder Forte Syrup
2 oz Plymouth Gin
3 oz Milk (Almond milk would also do)

Shake all with cube ice and strain into footed huricane or brandy snifter. Grate nutmeg on top, cinnmaon stick garnish.

The name is a bit anacronistic, being Old English rather than Middle English, but you know – screw the damn Normans. Filthy beggars. The drink itself is anachronistic anyway – distilled liquor comes late to the medieval period, first as elixirs in monasteries, let’s pretend, shall we?

Next I’ll plan to make a Liqueur from the mix, perhaps also a bitters – I’m really in love with this spice mix. I’m definitely in love with Grains of Paradise.

I’ll have the wrap-up posted by tomorrow night, thanks to everyone who particiapted. Happy Holidays, Merry Christmas, Joyous Yule, Happy Hannukah, Happy Solstice, Joyous Saturnalia, Happy Kwanzaa, and Adequate Festivas to you and yours!

Mixology Monday December 2008 – Spice

December 5th, 2008 by Colonel Tiki

Greetings everyone! This month’s Mixology Monday is popping up on December 15 – a little more than a week away. Tiki Drinks & Indigo Firmaments has the honors of hosting this merry edition of our monthly fest and I’ve chose the theme to be Spice.

Spice should give you plenty of room to play – from the winter warmers of egg nog, wassail and mulled products to the strange and interesting infusions of pepper, ceubub, grains of paradise, nutmeg — what have you! I would like to stretch the traditional meanings of spice (as the bark, seed, nut or flowering part of a plant used for seasoning) to basically anything used for flavoring that isn’t an herb. Salt? Go for it. Paprika? I’d love to see you try. I hear that cardamom is hot right now.

So have your entries posted by 11:59pm on the night of the 15th and send me your links (and pics if you choose) in email to craig at nwtiki dot com (and/or comment to this post). Time to get crackin’!

Gruß vom Krampus — Card series IV

December 5th, 2008 by Colonel Tiki

While Tomorrow night (and a replay of the party on Sunday Night) is our Krampus Nacht cocktail party, tonight is historically the night of Saint Nicholas. We Americans would more closely connect this night with our Christmas eve. Only the Christ-child brings you presents on Christmas day in Germany (or so my feeble research shows). Santa (St. Nicholas) comes on the night of December 5th to fill good children’s shoes with nuts, candies, fruits – perhaps a toy.

He also, as you know now, drags along with him the Krampus for the bad little girls and boys. I hope that the Krampus doesn’t come to bring me any lumps of coal or beat me for lagging behind on the cocktail posts, so below this next card in the series, I’ll hop-to-it.

krampus.hearts

Wer grausam im Leben Herzen bricht,
Nur Böses tat, der wundere sich nicht
wenn solches ihm zuletzt nicht frommt,
und er in Teufels Küche kommt.

Those who cruelly break hearts in life
Through evil deeds should not be surprised
When in the end it becomes no use
and they come to Satan’s Kitchen.

Now – if you drink too many of these below, you might find yourself feeling as if you’re in Satan’s Kitchen.

Krampus Swizzle1
2 oz goslings 151
1 oz Opal Nera
½ oz Herbsaint or absinthe
½ oz pineapple juice
½ oz Falernum
¼-½ oz simple syrup to taste
dash bitters (Fees old fashioned)

Shake all vigourously with cracked ice and pour into a chimney glass. Swizzle with a swizzle stick until the glass frosts. Garnish with a licorice whip.

Gruß vom Krampus!

  1. Switchel, Switch – get it? []