Hutch’s Happy Hour – Dry January Cocktails with ISH Spirits
So, it’s 2020, not only a new year but a new decade to boot, and this month we’re celebrating the one-year anniversary of Hutch’s Happy Hour. Admittedly, I fell off the cocktail wagon in a hectic end to 2019 and missed the last three installments; but rest assured whilst blog posts may not have been flowing the cocktail ideas have been, so I’m back all guns blazing for this year.
To those of you who have been following the blog and possibly hoping for some festive cocktail ideas, I do apologise. To make it up to you, January’s installment is being brought to you early and contains not one, but two recipe ideas to try out.
With “admin” announcements complete… We at AKP understand that following the indulgences of December, many of our followers are adopting a healthier start to the New Year and giving dry-January a whirl. I myself am not taking part but can only imagine that the two week point may be when temptation starts to creep in; as lets face it, there’s only so much orange juice a person can consume whilst others around are enjoying one of your favourite tipples. If this sounds familiar then ISH spirits might just be the solution to keep you committed until the end of the month, and even beyond.
We came across this brand last year and gave them a whirl when providing alcohol-free alternatives to some boozy brews I created for an afternoon tea we hosted. They currently provide two bottlings, GinISH and RumISH… pretty straightforward, right?… Both products are not only alcohol free, but also sugar free and vegan, so an all round free from crowd pleaser.
Blushing Virgin Gin and Tonic
- 30ml GinISH
- 150ml Elderflower Tonic [Hutch recommends – Fevertree]
- 15ml Grenadine syrup
How to make a Blushing Virgin Gin and Tonic
- Fill a glass of your choice with ice
- Add all the ingredients to the glass and stir to combine
The easy one out the way; the second of my dry January options is a creation of my own. I was given a book for Christmas called The Flavor Matrix, “a ground-breaking ingredient pairing guide, The Flavor Matrix shows how science can unlock unheard-of possibilities for combining foods into astonishingly inventive dishes”. Taking on the challenge to create a cocktail for this very blog post I decided it was as good an opportunity as any to put The Matrix to good use…and so the Dominican Milk Cooler was born. I admit, it is an unusual one and some of you may be struggling to get your head around the concept but trust me, it does work…science says so…of course assuming I’ve interpreted The Matrix correctly. Anyway, we liked it here at AKP so hope you do too.
Dominican Milk Cooler
- 60ml RumISH
- 150ml Milk
- 10ml Simple Syrup
- Peel of half a large orange
- 5 drops Aztec Chocolate Bitters [Angostura or any Orange bitters would also work well here]
How to make a Dominican Milk Cooler
- Add rum, syrup, orange peel and bitters to a shaker or glass and muddle together, aiming to extract as much from the orange peel as you can
- Add the milk and ice before stirring vigorously for 10 seconds to combine
- Strain over ice in a glass of your choice
If you’d prefer to add an alcoholic kick to either of the cocktails this month I would advise a straight swap with your favourite gin for the Blushing Virgin G&T; and for the Dominican Milk Cooler, half the quantity (30ml) of your favourite dark rum.
Good luck to all those partaking in dry January, I hope at the very least I’ve shown there’s more to going alcohol free than sodas and fruit juice to keep things interesting.
Back to business as usual in February.
See you then