Save a little dram for me
New favorite thing
A precious, 1/4-full bottle of St. Elizabeth Allspice Dram was presented to us yesterday by our bartisian pal Jared. (See Lucy’s expanded, upcoming post on Jared later.) This stuff is new to me and for the moment, I’m content just to sniff it. Actually, I’ve been huffing it like an asthmatic would a nebulizer.
Distilled from fermented molasses, Allspice Dram offers a fragrance of cloves and, I don’t know… ceder, vanilla, basically stuff that smells awesome! Forgotten for years, but reappearing in vintage and craft cocktails, this warm and cozy liqueur is winter appropriate.
Speaking of vintage, the term “dram” got me thinking of an amusing number I stumbled across while researching Prohibition a few months back.
Click here for a sample of save a little dram for me. Penned by Will Skidded and Marshall Walker. Performed by Duke Rogers in 1922.
Lucy
Christian
Hey Kids,
Lovin’ the blog! Since we talked at Crit’s, I can’t get this idea out of my head and I think you are the perfect people for the job…blending southern / family flavors with the flair and distinction of the New York palette. Some ideas are the hotbrown, chicken ‘n dumplin’s, angels on horseback, oxtail soup and so on. Anyway, I just wanted to say again how much I enjoy reading your blogs and thought I’d offer my inspiration to those with more culinary experimentation chops than I could pull off.
Later!
Thanks so much! Actually, I been thinking about conducting a hotbrown experiment. Oh, and Loo does a pretty mean oxtail, by the way.