Over the Hill(s) and Far Away

Over the Hill(s) in a glass.

Imitation is the sincerest form of flattery, right? Four hundred miles from the amazing cocktails at the Eddy, I find myself trying to figure out how to recreate- or at least imitate- the taste of some delicious concoctions. (This endeavor really is about the taste and not just the alcohol.)

The Eddy offers up “the hills are alive!” comprised of Haymans Old Tom gin, Cardamaro, Cocchi Americano, and Bittermens’ Scarborough Bitters. I finally found Cocchi Americano in a Delaware liquor store, but nothing else has turned up locally or in my (non-exhaustive) searches as I travel the mid-Atlantic.

So, what to do? Improvise, of course. So I offer you the Over the Hill(s), complete with a song.

1.5 ounces Catoctin Creek Gin
3 ounces Cocchi Americano
1 ounce cardamon syrup*
2-5 dashes Fee Brothers Bitters


Combine ingredients in a cocktail shaker. Add ice, and shake until chilled. Strain into cocktail or coupe glasses. (Makes two).

To get you in the mood, or ┬áto help you anticipate the mood you may be in after a couple of these, here’s a clip of the 17th and the 40th with followers and civilians enjoying the hospitality of 2nd Story Brewing in Occupied Philadelphia.

Many thanks to British Tars for permission to use this video

  • Add one cup sugar to one cup water; bring to a boil. Add a handful of green cardamon pods and lower heat. Simmer for 30 minutes, or until syrup is fragrant. Cool, and store refrigerated in a sealed glass jar.

Cat meets Seagull


Thursday was an unusually good day: positive interactions with humans, oh my! (Really, it’s about a job search) with a bonus of battery installation on Drunk Tailor’s Blade Runner watch. We celebrated, of course, with dinner and drinks, because Friday is for early bedtimes this week.

With what, you ask? Well, ask the cat– he’s in charge.

A Seagull, this evening, using up the last of the falernum. It’s also a summery drink, and this is one of the last likely weeks for those.

The recipe, if you please:
1.25 ounces Catoctin Creek Gin (or other herbal gin)
.5 ounce falernum
1 ounce Lillet Blanc
1 ounce lemon juice
Lime wedge

Combine all except lime wedge in a shaker and add ice. Shake until chilled. Pour into cocktail glass or coupe.

(Depending on your palate, you may find this a trifle bitter (lemon juice can do that) and find that adding .25 ounce simple syrup– a splash, really– improves the flavor.)

For the cat, garnish with a wing feather, but for the rest of us, a lime wedge will do.

Drink Like a Wolff

Always ready to assist with shift mending or other tasks involving sharp, pointy things.

This past weekend, we went up to Trappe with the 17th Reg’t of Foot, though they were portraying Col. James Dunlap’s Partisan Regiment, and Drunk Tailor and I were portraying refugees trying to find a safe place somewhere between the British and the Whigs– not an easy task 240 years ago. How did we celebrate? By taking Route 1 part of the way back home, and stopping at Wolff’s Apple House in Media, PA for apples, strawberries, and, of course, cider. The reward for actually unpacking like sane humans and washing body linen was a cider-based concoction I’ll call Thirsty Like a Wolff.

1 ounce Jamaican/Plantation Rum (lighter is better)
1/2 ounce orgeat syrup (mine is homemade, recipe here)
3 ounces fresh, unpasteurized cider
2-3 dashes Hella Bitters Aromatic bitters
lime wedge

Combine all ingredients in shaker.
Add ice.
Shake until chilled; strain into an old fashioned glass.
Garnish with a lime wedge.

Foul-Weather Fighter

Tricked out for fighting with a shako

I’ve been reading Revolution in Color lately, which is a noisier business than you might think, as every eight or so pages I find a new annoyance, which I must of course share with my companion. The most frequently referred to irritation in this house is to the cartridge box “tricked out for foul weather fighting,” as we pack for various events, discuss furniture tacks, and generally comport ourselves with all the dignity expected of those engaged in this foolish practice of living history.

Thursday evening, like many people my age, I was fighting pain in various regions of my anatomy and was therefore searching for a remedy to augment the acetaminophen and naproxen cocktail I’d already taken onboard. With ginger beer in the fridge, I searched the handy NYTimes Cooking app and hit upon Julia Moskin’s Cantina Band. I’ve renamed it the Foul-Weather Fighter in honor of the historian’s interpretation of Mr. Copley, and provide the adapted recipe forthwith:

1.5 ounces Fernet Branca
.5 ounces Catoctin Creek Gin (or the gin of your choice)
1 ounce fresh lime juice
.75 ounce simple syrup
Ginger beer

Combine the Fernet Branca, gin, lime juice, and simple syrup in shaker with ice, and shake until chilled. Pour into a tall glass, and top off with ginger beer.

It’s hard to describe the taste of Fernet Branca; it’s a challenging amaro, and combined with the Catoctin Creek Gin, lime, and ginger, this has a slightly minty but herbal flavor that’s aromatic, but not bitter, the way Campari can be– or Fernet Branca on its own. Combined with gin and ginger beer, it’s the perfect thing to drink when you’re trying not to be bitter about the way some historians ignore material culture.

Sweet Cinderella

Or, the Bitter Heiress variation.

A couple of weeks ago, I made actual Bitter Heiresses for brunch with friends. (What is the point of a long weekend if you can’t eat bacon and drink alcohol on a Sunday morning?) This week, making scalloped potatoes for dinner — fat is calming– I looked in the fridge and pondered an aperitif.

There was Lillet Blanc in the fridge, and an assortment of bottles on the counter, including Aperol and Campari.

No orange juice though, and no oranges, either (when I made these for brunch, I used fresh-squeezed juice that my wrists are still recovering from), and I didn’t want a Negroni. So, the cheap and cheerful Heiress variation:

3 ounces Lillet Blanc
Splash Campari
Tonic Water
Lime wedge

Pour Lillet over ice; add a healthy splash of Campari. Stir until chilled. Add tonic water, squeeze in lime and rub the peel on the rim of the glass. Voila: cocktail aperitif for a weeknight, that will not interfere with your ability to work in the kitchen.

I’ll Take Manhattan

Not that Manhattan; the kind you have *after* you cross this bridge.

The falernum Manhattan? Who knew how delicious it could be? Well, I do, now.

Food and Wine gives a pretty general recipe, but here’s what I found most delicious:

2 ounces Sazerac Rye
1 ounce Falernum
1 dash Fee Brothers aromatic bitters

Combine ingredients with ice in an old fashioned glass; stir until well chilled (30 to 60 seconds). Slice a lime wedge; hold skin-down over the drink and bend to release oil and rub on glass rim. A quick squeeze of lime juice and wedge garnish optional.

Consume while polishing a Blade Runner blaster or sewing a bonnet.



Two years ago, Tipsy Milliner was invented as an alter ego to Kitty Calash, but Kitty found a way to say what she wanted to, and the Tipsy Milliner languished in blog limbo.


But wait! Kitty’s got a new bag: cocktails. It started simply enough, making punch for His Excellency, but as time has gone on, Kitty’s taken a renewed interest in cocktails- they’re like miniature punch recipes, served in a glass or two at a time– and in the history of cocktails and liquor. So Tipsy Milliner is back, to talk about cocktails, share recipes, and probably wear some pretty awesome hats.

Join us weekly for a brief history of a cocktail, a recipe and a review.

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