This month’s Mixology Monday theme is "Bein’ Green”. After having so much fun participating in Frederic’s Equal Parts event last month, it only made sense to try and keep that going with this month’s challenge. Thankfully, Ed of Wordsmithing Pantagruel kept the Mixology Monday torch aflame. 

Ed provided the following for inspiration:

With the warm days of summer now fading off into the distance in our rear view mirrors, let’s pay one last tribute to the greens of summer before the frosts come and our outdoor herb gardens give up the ghost for the winter. For our theme for this month, I have chosen: (it’s not easy) "Bein’ Green." (Perchance due in no small part to my predilection for Green Chartreuse.) I’m giving you a wide berth on this one, anything using a green ingredient is fair play. There’s not only the aforementioned Chartreuse; how about Absinthe Verte, aka the green fairy. Or Midori, that stuff is pretty damn green. Crème de menthe? Why not? Douglas Fir eau de vie? Bring it! Apple schnapps? Uh…well…it is green. I suppose if you want to try to convince me it makes something good you can have at it. But it doesn’t have to be the liquor. Limes are green. So is green tea. Don’t forget the herb garden: mint, basil, cilantro, you name it - all fair game. There’s also the veritable cornucopia from the farmers market: green apples, grapes, peppers, olives, celery, cucumbers…you get the idea. Like I said, wide berth. Base, mixer, and or garnish; if it’s green it’s good. 

Surprise me. Use at least one, but the more the merrier.

I read the post about a week and a half ago and had given it some thought, but I hadn’t actually started playing around. Until today that is. Luckily, my good friend Dan (who is equally interested in cocktails) came over and I was able to talk with him about the challenge. I told him about the parameters of the challenge and said let’s get to work. So we did.

We started in a rather philosophical way, thinking of Ed’s challenge and how - having recently experienced what can reasonably be assumed to be the first of many very cold nights - summer has truly left us here in Boston. Our first thought went to the obvious green ingredient in my bar cabinet, the green chartreuse. We quickly moved on when we thought it was too predictable. After some searching, we found an old bottle of Fee Brother’s Mint Bitters which (for the unfamiliar) has the uncanny ability to turn things green as well as any food coloring would. It seemed like the area to build the drink around.

When looking to actually use the potent bitters, our thoughts then turned to hot summer days and cool mint juleps. It seemed that our course was set. Again thinking about the transition of seasons, apple brandy seemed like a likely candidate for our attention. After a little tweaking and playing, we arrived at a drink we decided to call the “Damnit Wilson!”

Here’s the recipe for the Damnit Wilson:

  • 2oz Laird’s 7 1/2 Year Old Apple Brandy
  • 3/4oz Simple Syrup (1:1 ratio)
  • 3/4oz Lime Juice (just a hair shy of 3/4oz works well)
  • 5 drops Fee Brother’s Mint Bitters
  • 5 drops St. Elizabeth Allspice Dram

Build the drink as you would a mint julep over crushed ice in a metal cup. Then give it a quick stir and insert a straw.

Overall the drink is pretty nicely balanced I think. A sweet apple flavor comes through well with a subtle minty spice hanging out in the background. The lime provides a slight citrus character and serves to amp up the apple fruit flavor without being a star in it’s own right.

Overall, it seems like a lovely drink for those cold evenings after a warm fall day.

For those wondering, the drink was conceived during the New England Patriots game against the Seattle Seahawks on October 14th. It seemed only fitting to name the drink after this week’s nemesis.

Many thanks to Ed for hosting this month’s installment of Mixology Monday!!