One of the most common questions we get in the tasting room (right after what IS that), is: “what can I do with Morewood’s Usquebaugh? How can I use it?”
The sarcastic answer is, of course, “Drink it!”… but we know the intent of the question, since we ask ourselves the same thing as we work to more deeply understand this unique spirit. While the serving suggestion from Samuel Morewood’s recipe is to”serve with your finest lump sugar”, it really doesn’t come close to showing how versatile of a spirit Morewood’s Usquebaugh really is.
Over the past year of experimenting with the spirit in various cocktails, we’ve discovered that Morewood’s Usquebaugh can easily step in as a gin substitute in a number of gin-based cocktails. Even something as simple as a gin & tonic can take Morewood’s from a deep fall/winter flavour profile to a refreshing summertime cocktail. The use of citric acid in the cocktails whether lemon, lime, or even pineapple, cuts through the savory notes and brightens the spirit with dramatic change. Additionally, we’ve come up with a few other recipes thanks to some customers, family, and of course a lot of experimenting and testing at home….
Some of the recipes not on our cocktails page but still exceptionally delicious are below:
2 oz Morewood’s Usquebaugh
4 oz Ginger Ale
3 dashes Bitter Housewife’s Cardamom Bitters
Serve over crushed ice in a copper mug. Seriously, the copper mug makes an enormous difference. Simple and refreshing, balancing savory and sweet notes with a bite of ginger.
The Twin Dragon
1 oz Morewood’s Usquebaugh
4.5 oz dry brut champagne
0.5 oz float of Amaretto
Serve in a champagne flute, adding the amaretto float last. Surprisingly reminiscent of the Twin Dragon Almond cookies from Chinese takeout, and ever so tasty!
3 oz Morewood’s Usquebaugh
1.25 cups Clamato juice
1.25 tablespoons lemon juice
1.25 tablespoons lime juice
1 tablespoon prepared horseradish
1 tablespoon Worcestershire Sauce, or to taste
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon Secret Aardvark Habanero Hot Sauce
Combine ingredients in a food processor and buzz on low to blend. Serve over ice in a pint glass rimmed with Demitri’s RimShot . Garnish with green olives, celery, and pickled asparagus stalks. Likely the best version of this ubiquitous brunch cocktail we’ve had!