Assuming you partook of last month’s Mixology Monday brunch theme and then kept on eating and eating all day, it might be time to settle the stomach. Overindulgent eating is all too common starting at the end of November and lasting until the end of December, so perhaps we ought to get a better handle on how to patch things up after the fact, since willpower is often be at an all time low during “’tis the season” season. Perhaps introducing our host, Stacy of the Stacy Markow blog, might make this idea better understood.
This month’s theme slated for December 19th is one that will get you thinking about what to drink after a big feast regardless if it is a holiday, a work party, or just Sunday night. Please read Stacy’s full announcement post, but here is a brief description:
It’s December. There’s a chill in the air, and if you’re located in the U.S. like I am, we are smack dab in the middle of a busy holiday season. This time of year is known for calorie laden holiday meals surrounded by family and friends, so it seemed like the perfect time to explore the vast combinations that can be found by discovering and making cocktails from ingredients known for their digestive properties. Digestif’s are pretty popular in my world – they usually include a touch of sweetness and/or a higher alcohol percentage. They help settle a meal and bring the night to a close. Options to use classic digestive products are endless here, from smooth whiskey and bourbon to brandy, port, sherry, and many liqueurs. Many products (like Fernet, aromatized wine, and other amaros) have been created for this sole purpose. Let your imagination run wild, and make a beverage highlighting at least one product known for its digestif qualities. You can create a cocktail of your own, or you can post about digestif recipes you find in literature. Want to stick with Cognac, go for it…
I know that some of my trade secrets include either Fernet Branca or other amari and/or ginger beer. Usually, the amaro neat is offered by the host or the bartender, but if it is up to me, I usually find a recipe in the literature to include the soothing herbal liqueurs in the mix. For guests at my bar, I often concoct new combinations of amari or mix them with aromatized wine and sometimes other liqueurs and I let them guess what they are having as they take their medicine. Briefly, here’s how to participate:
- Find or concoct a recipe that functions as a digestif, and it can be as simple as a single ingredient (see quote above). Next, post the recipe and include a photo and your remarks on your blog, tumblr, or website. If you lack one of those, feel free to post on eGullet’s Spirits and Cocktails forum.
- Include the MxMo logo in your post, plus links back to the Mixology Monday and Stacy Markow sites. Once the roundup post is put up, updating your post to include a link to that one as well would be appreciated.
- Submit a link one of two ways by the end of December 19th: leave a comment on Stacy’s announcement post or Tweet her at @stacymarkow #MxMo with the link.
That gives us all 2 weeks to figure out sample large meals to eat and mix up boozy medicines to test out. I can’t wait to see what old and new libations people will focus on this time!