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.
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Cat meets Seagull

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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.

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.

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