Rouge Anyone? Repurposing Oxidized Wine

My liquor collection is a monstrosity. Over a year ago I changed apartments and discovered that I had amassed a collection that filled over 35 liquor boxes. And that is not counting the assorted glassware, tools, spare bottles, and cocktail books that I own. Unfortunately, there are pitfalls of growing such a collection--a fact I was made aware of when I started packing up bottles. In the very back of one cabinet I discovered an open bottle of Lillet rouge. The bottle was dusty and who knew how long it had been sitting there in that dark corner, oxidizing steadily with each passing hour. Obviously, it was ruined. In the haste of packing I simply shoved it into a box to be dealt with later. But when I was unpacking I rediscovered it, and for some reason I chose not to dump it down the drain. Perhaps it could still be useful.

Inspiration arrived soon enough. While out on the town one night, I overheard someone referring to the New York Sour. This drink is just your basic whiskey sour with a float of dry red wine--usually a Syrah or a Malbec. At that moment, however, I thought back to my poor ruined Lillet. And while there was no way to use the product as is to top off a sour, I started wondering what would happen if I made the Lillet rouge into a syrup? Then I started wondering how it would taste if I mulled the wine first to help cover up the oxidized flavor. If a wine-topped whiskey sour works so well, and it does, why not use a spiced wine syrup instead of the wine and simple syrup components? I wasn't sure if the Lillet would even make a good syrup, oxidized as it was. An experiment seemed to be a better solution than just dumping the contents. And I am glad that I did.

Acela Sour

2 ounces of bourbon
1 ounce lemon juice
1 ounce Lillet syrup
1 scant dash simple syrup
1 egg white

Dry shake ingredients with the coil of the Hawthorne strainer. Add ice and shake again. Strain ingredients into a chilled old-fashioned glass.

Notes on Ingredients: I used Buffalo Trace bourbon.

Cocktail Geekery: In truth this is really a cross between the Boston Sour and the New York Sour. Boston Sours are notorious for their inclusion of egg whites. They can of course be left out, just make sure to double check the sweet-sour balance before adding the egg whites. The creaminess of the whites tames sourness. if more sweetener is required, correct, if necessary, with plain simple syrup. The Lillet syrup is dryer and more bitter and will only further upend the balance.

Mulled Lillet Syrup

3-5 cloves
2 cinnamon sticks
1 large orange peel
1 cup Lillet
1 cup sugar
1 ounce overproof vodka

Crush cinnamon sticks and cloves. In a small saucepan add spices, peel and Lillet and heat over low for about an hour. Strain Lillet into a measuring cup. Add sugar in equal measure. Whisk until no granules appear at the bottom of your bowl. Let resulting syrup cool to room temperature, and add vodka (or other overproof spirit) to preserve. Store in the refrigerator.

Change Is the Only Constant

I started this blog in 2009 and over the past four years it has been the only constant in my life. Regardless of the ups and downs and challenges that have been presented to me, I always returned to writing here, though not always as often as I would have preferred. I started blogging very early in my cocktail and spirit education. I remember boring everyone in my life with esoteric details about cocktails, spirits, bitters, syrup production, watching their eyes glaze over with the onslaught of miscellaneous data. Being able to express those thoughts here saved many friendships. Over the past four years the blog grew alongside my own knowledge and experience.

Though it still chronicles my current interests and tastes, it has grown to encompass so much more. Instead of having my own experiences guide the content, creating content for the blog began guiding my experience. As the topics that excited me became ever more complex, the amount of time I spent constructing blog posts increased. Regardless of the errant typos that still crop up no matter how many times I proofread a piece, it usually take at least a week for me to finish an entry, though often it takes much longer. Over the years the amount of time required, the depth of research necessary, and the breadth of topics that I wanted to cover grew exponentially. But my life beyond the blog was changing dramatically as well. I tried for a long time to dedicate the same amount of time and energy, regardless of the distractions of real life. In the end, in order for the blog to continue to grow, its role in my life must change.

I have never before felt that I should apologize or make excuses for the infrequency of posts, nor did I think I should congratulate myself for pumping out posts at other times. I am not attempting to do either here. I offer details merely to explain where this blog must go in the future, how its position in my life must change. You see, a few months ago I started working as a bar back. This addition has severely limited the amount of time I have available, well, for anything. Because I love writing this blog and wouldn't give it up for anything, the role of this blog needs to change. Though I would love to offer up great diatribes dedicated to the history and evolution of the Brandy Crusta, to the ways to use syrups made from wine or vermouth, to the intricacies of pisco production, I just don't have the energy and time at present. So shorter, less dense pieces will be more the norm around here. I would rather give up word count than quality. But please bear with me. It is often hard to see where the path is taking us while traveling on it; pit stops, where we can catch our breath, are far more illuminating. Thank you for reading thus far and have no fear,the journey is far from finished.