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Spodee and Klaus, perfect together…

Klaus, Spodee and Steve Hoeffner!!!

 

Klaus is a lucky little guy.  He recently discovered a new drink named Spodee.  What is Spodee you ask?  Well the easy answer is Wine and Shine.  Hmmm.  Wine and Shine, like moonshine and country wine?  Yes leafhopper.

The same.

During the Depression when times were really tough, country folk sought out powerful intoxicants to take their minds off their wrenching poverty and overpriced rock-gut hootch.  There weren’t two nickles in a man’s pocket and that wasn’t nearly enough to get an honest drink and something to eat.

Fortunately, the great grand pappy of all things intoxicating took country wine- you know- with spices and chocolate and all sorts of good stuff (what kind of stuff?  Different stuff) packed together with moonshine.  The end result is Spodee.  It’s tasty and it goes down very easily.  I like to do it in a hot mulled wine with the addition of good cola from Q-Kola.  It’s got all the stuffing to tantalize your taste buds into mute submission.

Just go sit over there and be good.  Your turn is coming soon, Klaus.

Klaus is contemplating the wine and shine.  But he isn’t able to start drinking yet.  First of all he’s visiting the butcher’s shop.  Steve Hoeffner is busy breaking down a hog, his brother Marty is in the back making sausages and all Klaus want’s to do is drink Spodee.

Tasting notes:

Chocolate parfait on the nose, followed quickly by roasted nuts (hazelnuts, pecans, walnuts) and creamy sweet wine.  What kind of wine?  It vaguely tastes like the stuff that comes out at Passover- but suddenly the heat from the moonshine takes effect.  Spodee is a mule-kick of a spirit, compact in the little milk bottle, which- by the way I used to drink milk when I was a boy…….  A LONG time ago!

Spodee lends itself well to mixing.  Spodee and Cola, yes.  I like Spodee and Goya Ginger Beer, it’s really spicy, perfect for Spodee.  I’m going to experiment with a mulled Spodee.. Topped with whipped cream.  Mmmm.  Maybe in a cool punch with ice cubes hand cut made with Mavea filtered “Inspired Water?”  Perhaps yes leafhopper… Perhaps yes.

But where is Klaus in all of this?  Oh, he’s hitting the bottle pretty hard.  “Watch out Klaus, this is a butcher’s shop and the knifes are quite sharp!”

Oh, he doesn’t know what to do.  Drink or cut meat.  I’m not sure either.  With all this excitement about Spodee, all I am is thirsty.  Darned thirsty!

If I was to create a cocktail for Spodee it would let the flavors of the chocolate and the wine come through.

The Charleston Twisted Fizz

Ingredients:

1/3  milk bottle of Spodee

3 oz. maple syrup

2 oz. Bourbon Whiskey

2 oz. Perrier Sparkling Natural Mineral Water

6 drops Bitter End Mexican Mole’ Bitters

Hand cut Mavea “Inspired Water” ice in large hunks

Preparation:

Combine all ingredients in a Boston shaker

Shake for 20 or so seconds

Strain into Collins glasses with the Mavea ice

Check for taste, add the Perrier Sparkling Water then, if desired add a couple drops of the Bitter End Mexican Mole’ bitters to finish over the top of each drink.

Cheers!

Danger Level 5 out of 5!

Warren’s first book, Apothecary Cocktails is being published by Quayside/Rockport in November 2013 for the Xmas season. He has published over three hundred articles on everything from cocktail mixology to restaurant reviews in NJ Monthly Magazine. (Served Raw, Drinking in America, DrinkGal.com, Bluewater Vodka, Purity Vodka, Botran Rum, Orleans Apple Aperitif, Marie Brizard, Art in the Age: Root, Snap, Rhuby, Hendricks Gin, Sailor Jerry Rum, Tuthilltown Spirits, Bitter Cube, Bitter Truth, Bitter End-Bitters, Bitters, Old Men…etc. etc.)
He’s written food articles and news for Edible Jersey, Chutzpah Magazine, NJ Monthly, Serious Eats, Daily Candy (Philadelphia) Rambling Epicure (Geneva, Switzerland)
Warren is the cocktail writer/mixologist for Foodista. He is a former trained chef who began as a dishwasher/potscrubber. He has also bar-tended at the four star Ryland Inn, located in NJ.
Warren is the On-Whiskey Columnist for Okra Magazine in New Orleans.
He is also a Ministry of Rum judge.
Warren is a self-taught photojournalist and shoots with the venerable Leica M8.

 
 
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