Stopped into Extra Fancy in Williamsburg the other night to try some spring scotch cocktails–a capital notion. E.F.’s Monday crewTom “Tojo” Johnson and Eric Job were serving up some frisky numbers using whiskies from the Edrington portfolio (cocktail list below). We were pleased to see our Rhubarb Bitters put to good use in the “Sam ‘n’ Pat”, a sort-of depth charge served in a flute: Famous Grouse, Reissdorf Kolsch, lemon, honey and rhubarb bittters. The name came when Rob Krueger asked what had beer, honey and rhubarb in it and Eric answered, “My Grandma.” She had made strawberry and rhubarb pies for him from the gardens at her homes in Maine and Conneticut–prime rhubarb country, and that particular combo from that particular grandmother was apparently pretty fantastic. “What about the scotch?” Rob asked. Eric paused and said that no, his grandmother didn’t drink scotch but that her husband Sam sure did. And thus the name. The drink has a refreshing, salty, mineral-y bit that is set off nicely by the rhubarb. It was served in a flute but I could see doing it in a pint glass. And doing it repeatedly on a lawn somewhere on a warm spring evening. More-than honorary mention to the tropically scotchy “Fly Hawaiian”. Both recipes below.
SAM N’ PAT