THIS PAST MONDAY MARKED ANOTHER FUN-FILLED TRIP TO THE LOCAL WATERING HOLE FOR MY "MONDAY MORNING QUICK-FIRE MEDICINE CHALLENGE." SO FAR, I'VE PRESENTED MY FRIEND CHAD WITH PICKLED EGG BRINE, CHAMOMILE, CHICKEN STOCK AND MOST RECENTLY, A SANDWICH BAG WITH GINGER, GARLIC, BAY LEAF AND DRY ARBOL CHILE... THE RESULTS WERE A PLEASANT SURPRISE.
1/5 CLOVE GARLIC, PEELED & SLICED
1/2" FRESH GINGER, PEELED & DICED
1 BAY LEAF, SEGMENTED
1 ARBOL CHILE, DRY, SEGMENTED
SIMPLE SYRUP
HOT WATER
2 OZ. JURA 10 YR. SCOTCH
START WITH THE GARLIC. ONCE IT IS PEELED AND YOU HAVE A FEW SLICES OFF THE CLOVE, SKEWER THEM WITH A PARING KNIFE OR CAKE TESTER, WHATEVER YOU HAVE HANDY. NOW, FLAME ACTIVATE THE OILS IN THE GARLIC. BE CAREFUL NOT TO BURN THE SLICES.
NOW THE GINGER. ONCE THE ROOT IS PEELED AND DICED, ADD IT AND THE GARLIC TO A PINT GLASS. MUDDLE THESE AND SET ASIDE.
MOVING ON, THE BAY AND ARBOL CHILE. BREAK THE BAY INTO SMALL SEGMENTS, SAME WITH THE CHILE. ADD THESE TO A TEA/COFFEE CUP. FILL THE CUP WITH HOT WATER, AS IF YOU WERE MAKING HOT TEA. COVER AND ALLOW THIS TO STEEP UNTIL FRAGRANT. ABOUT 5 MINUTES.
BRING THE BOOZE AND THE SIMPLE SYRUP. GATHER THE BAY-CHILE TEA AND THE MUDDLED GARLIC AND GINGER. ADD THE 2oz. JURA AND A SHOT OF SIMPLE SYRUP TO THE PINT GLASS. TOP THAT WITH THE TEA. GIVE EVERYTHING A GOOD STIR, STRAIN OFF THE GARLIC, BAY, ETC., AND GET TO SIPPIN'.
"OH DAMN. THAT'S GOOD!"
I WAS CERTAIN THE GARLIC HERE WOULD RUIN CLOSE TO ANY CHANCE CHAD HAD AT PULLING OFF A DECENT COCKTAIL, LET ALONE ONE I WOULD RECOMMEND OR TRY AGAIN. TO HIS CREDIT, HE PRODUCED A DAMN FINE DRINK.
THE WARMTH OF THE GINGER, THE FAINT OIL OF THE FLAME ACTIVATED GARLIC, THE SAVORY BROTH CREATED WITH THE BAY AND CHILE... NOT BAD, NOT BAD AT ALL.
CHEERS BRUV.
-PETE
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