Guests were greeted with some punch, followed by more genever, a cocktail, MORE genever, and beer!  Let’s just say if you weren’t a fan of genever to start with, you definitely were by the end of class :).

Paul Clarke has graced us with his presence once again!  We, of course, welcomed him with open arms and open gullets.  Paul talked a little bit about the history of the holidays, along with an education on a plethora of different beverages.  

If you would like to learn a little bit more about what Paul has to say, check out is blog.  In the mean time, below are just a few of the drinks we learned about, in which the lovely Anu helped to make for us!  

MORGENTHALER’S TEQUILA AND SHERRY EGG NOG 

(Makes one gallon)

12 large eggs

18 oz (by volume) granulated sugar

3 tsp freshly-grated nutmeg

12 oz anejo tequila

15 oz Amontillado sherry

36 oz whole milk

24 oz heavy cream

In a blender or stand mixer on low speed, beat eggs until smooth. Slowly add nutmeg and sugar until incorporated and dissolved. Slowly add sherry, tequila, milk and cream. Refrigerate overnight and serve in small chilled cups. Dust with fresh nutmeg before serving.

ST. NICK SOUR 

2 oz. bourbon

3/4 oz. fresh OJ

1/2 oz. lemon

1/4 oz. orgeat

Shake, strain into bucket filled with fresh ice. Garnish with spiral-cut orange & lemon peel OR candied citrus-peel to be extra fancy.

CHRISTMAS BISHOP 

(Makes about 12 6-ounce servings)

4-6 oranges (small ones, like Satsumas or blood oranges)

2 large navel oranges

1 lemon Plenty of whole cloves

12 oz. aged rum 

12 oz. brandy

2 oz. overproof rum (pref. Lemon Hart 151)

36 oz. unfiltered apple cider

12 oz. water 

For serving: A small bowl of loose demerara sugar, one sugar cube, small bowls or shakers of ground cinnamon, allspice and nutmeg,  6 wide strips of orange peel, one match  Stud the small oranges and one large orange all over with cloves, and bake at 350F for 30 minutes. Let the oranges cool; place the small ones in the punch bowl, and cut the large one into thick slices and add to bowl.   Warm the rum and brandy by immersing bottles (or container holding the booze mixture) in a hot-water bath; add to punch bowl.  While liquor is warming, combine the cider and water in a saucepan and heat to near boiling, adding the juice of the lemon and the remaining orange (remove strips of orange zest first, for later use in preparation). When juice mixture is hot, pour into pitcher and have ready.  At serving time: moisten the clove-studded oranges with a light drizzle of high-proof rum and sprinkle with a couple of tablespoons of demerara sugar.   Double-check to make sure the punch bowl is nowhere near curtains, the Christmas tree, low-hanging light fixtures, the dog, or other flammables. Place the sugar cube in a long-handled metal ladle and douse liberally with overproof rum. Kill the house lights and apply match to rum-soaked sugar cube, and carefully introduce the flaming mixture to the punch bowl.  FIRE!! 

Floor show: sprinkle spices and sugar into the flames so they sparkle and make things smell nice, while trying to say something warm and Christmas-ey. Punctuate by squeezing the strips of orange zest into the flame, for similar pyrotechnics.  After a minute or so, start killing the flames by slowly adding the hot cider mixture to the punch bowl. Stir to combine punch and to help extinguish the flames; serve immediately, pouring into punch cups through a strainer to remove any bits of charred cloves.

Wes' father, Lincoln, created Angel's Envy in Louisville, Kentucky, which is where you will find about 95% of all bourbon is made.  This particular bourbon is aged for 6 years in oak, and then finished in a port wine cask for 6 months.  These casks have a small amount of port remaining to maintain the moisture in the staves.  The bourbon sits in these casks for only 6 months as to not get too much of the port taste.  It is very subtle.

Most distillers use the chill filtration process.  However, Mr. Henderson decided against this due to the result of it taking away about 20% of the taste and color of the bourbon.  For this reason, they use a light activated carbon filtration process.  The carbon absorbs any of the impurities found in the bourbon, which leaves the bourbon clear and debris free.

 (For more photos check out our "Past Classes" link)

 Tasting Notes

• Appearance:  Gold with a reddish hue, nearly copper.
• Aroma:  Subtle vanilla, raisins, maple syrup, and toasted nuts.
• Body:  Mild to medium.
• Taste:  Vanilla, ripe fruit, maple syrup, toast, and bitter chocolate.
• Finish:  Clean, lingering sweetness, and madeira that slowly fades.

There's no better way to embrace the fall than with a flavorful brew. Certified Cicerone, Chris Elford, will discuss beer flavors, terminology, ingredients and processes at Rob Roy on Thursday, October 18th followed by a special happy hour featuring some of Chris' original concoctions from Amar y Amargo and Proletariat in NYC. 

From 2:30-4pm you'll have a chance to learn from the best, and take your knowledge beyond "beer 101." Sure, you know about maltiness and bitterness, but Chris will also talk about fringe flavors such as smoked beer, sour beer, bready belians, and clean UK beers. Of course it's not all talk - you will be tasting them, too!  Chris Elford is the beverage director at Proletariat, Amar Y Amargo, and Gin Palace in New York.

Following the class, Chris will have a special cocktail menu for happy hour featuring his original creations. $60 gets you a seat in the class, and Rob Roy's famous happy hour grilled sandwiches. Space is limited, so email carrie@swigwell.com to enroll right now! 

The Buffalo Trace distillery seems ominous from the outside with its centuries old architecture. One look at the steam pumps ignites a maddening chorus of factory theme music from Looney Tunes cartoons. Luckily the output isn't canned rabbit stew, but the rich and complex Buffalo Trace bourbon. Anu got a glimpse of the process from mill to mash to fermentation of their trade secret blend of Indiana corn, rye, and malted barley. Yum!