FROM AUSTRALIA WITH LOVE: PRETTY BOYS DON'T BUY THEIR OWN DRINKS

August 23, 2013 6:07 PM

Its no secret if you know me – I like to drink.

I also like to make things. I’ve always been a fan of (within reason) getting my hands dirty. And while I do enjoy going out to drink, my guilty pleasure is making my own drinks. Sometimes, making my own drink consists of opening the bottle of wine and pouring it into a glass; sometimes, making swanky cocktails.

So what’s in it for you? Well, dear reader, for you I’m going to give you a weekly round up of my favourite past-time: from recipes, bar reviews, drink reviews and anything in between. And if there were any doubt to my credibility these reviews are coming from an Australian living in Australia…where drinking and all things booze are what we do best.

Coming from Melbourne, Australia there are two things that I’m automatically use to doing: keeping warm during winter (since we’re the only state to have a real winter) and drinking. 

Down here its pretty cold and windy – my nipples are resembling frozen peas.

Meanwhile in NYC it’s hot as balls.

So, without further delay here are my 3 favourite cocktails that’ll either keep you warm and toasty if you’re down-under or raise your body temperature thus activating the body’s natural cooling system if you’re ballsing through the NYC heatwave.

HOT TODDY

Rum and coffee - they were made for each other. But Rum and Tea you ask? They go unexpectedly well together.

1½ measure (about 6 tsp) of Rum

½ tsp of Honey

½ tsp of ground cinnamon

A slice of Lemon

1 teacup of hot black tea (Assam or Darjeeling are good Indian leaf teas that go amazing with a light rum)

Make your tea, mix in the honey, cinnamon, rum then the lemon. And there you have it: Hot Toddy. If you want to be extra fancy a piece of crystallized (candied) ginger added after everything else is poured in the cup gives the Hot Toddy an extra umph! 

FRENCH TODDY
Not to be confused with the above mentioned drink – This old French recipe is a favourite of writer Gustave Flaubert .. we’ve just added coffee and sugar. Serves two (after all, who wants to drink alone)

4fl oz Calvados (An Apple Brandy)

2fl oz Apricot Brandy

4 – 6 tps of sugar (for taste)

½ pint of strong hot coffee

1½ Tbsp double or heavy cream

In a little pot over a low heat, gently warm the Calvados and Apricot brandy together then transfer to a glass (if you’re a pro bartender this should be a balloon glass). Dissolve the sugar in the coffee then pour into the glass with the liquor. Stir vigorously. While all that warm boozey coffee is spinning about from stirring pour the cream over the surface in a circular motion and let it all come together.

No more stirring needed. Drink up.

Ski Lift 

Here’s a sad tale: I use to make this a lot when living at home. My Mum always thought it was cute that I was having a hot chocolate…little did she know.

And if you’re reading this now Mum this will explain where your “good schnapps” went. I’ll buy you a new bottle. 

1 measure of Peach schnapps

½ measure of Malibu

hot chocolate

Make the pot of hot chocolate / cocoa as you normally would but add the liquors to your mug first before pouring the hot chocolate in.

Stir vigorously before drinking.

If you have cream and cinnamon left from the previous recipies: whip some cream and place a blob in and then dust with the ground cinnamon 

Enjoy. Until next time.

By Matthew Feddersen

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