Josh Kilmer-Purcell's Blog, page 119
May 8, 2011
Champagne Punch
[image error]
When we think of cocktails as being elegant and classy, we are considering a completely twentieth century construction based on Hollywood's representation of the Prohibition Era. Cocktails in the Victorian Era were, in general, not consumed in polite society, and certainly not for Mixed Company. There were no Fred and Gingers in the 1870s enjoying perfectly chilled martinis. The cocktail was more likely consumed at lunch (or breakfast!) by well mustachio'd men on a long weekend away from their gold claims in the California Sierras, or a decent lunch break on Wall Street.
Punches, however, were a little more elegant, because our Founding Fathers had liked them and of course, they seemed to be British. Make no mistake, however. These were not the sugary silly things constructed for Frat parties. These were serious drinks. This recipe (adjusted to modern measurements and ingredients) is from Jerry Thomas' 1862 Bartender's Guide;
Champagne Punch
(makes one quart of punch)
1 bottle of champagne or high quality American Sparkler. (New Mexico's Gruet is quite good.)
3 tablespoons of sugar.
1 orange, sliced.
Juice of 1 lemon
2 slices of pineapple, cut in small pieces.
3 ounces raspberry or strawberry syrup.
Ornament with fruits in season, and serve in champagne goblets.
Jerry Thomas writes: "Four bottles of wine make a gallon, and a gallon is generally
sufficient for fifteen persons in a mixed party."
Eben Klemm is the Senior Manager of Wines & Spirits of BR Guest Hospitality, a group of Restaurants, Bars and Hotels. In that capacity he creates all the specialty cocktails served there. He grew up on a small family farm in Sharon, five miles from the Beekman Mansion and is proud to say that the first cocktails he ever consumed were rejected from his body, at very high speed, not far from its shadow. His book "The Cocktail Primer: All You Need to Know to Make the Perfect Drink" was published in 2009 by Andrews McNeel.
May 2, 2011
D.I.Y. Week 7 Recap
[image error]
In the true nature of Beekman 1802, where we believe in doing it yourself and in sharing, we like the fans of the shows to do the recaps.
Are you one of those people who just can't wait until Tuesday to watch this week's episode or do you have clairvoyant powers and know exactly what's going to happen?
Give us your re-cap (or would that be pre-cap?)
Remember that your goal is not only to fill people in on what happened but also to inspire newcomers to tune in.
Week 7 Sipping Game
A very gentle sipping game
To enhance your viewing pleasure and to make each and every episode of The Fabulous Beekman Boys as fabulous as possible, we're going to encourage the playing of a nice parlor game.
Each week, we'll post a new Beekman 1802 elixir recipe for you to use and give you a new reason to "raise your glass"—to your mouth that is.
This week's episode is about Josh on the town and Brent in the country, so it's fitting that the cocktail is called The Town & Country (click here for the recipe).
During this week's episode, raise your glass every time you hear us say "mancation"
May 1, 2011
The Town & Country
[image error]
Beekman 1802 has always been about bridging the best of city and country. That's what makes it fabulous, so here's a cocktail to celebrate that.
The Town & Country
1 ounce Irish Whiskey
1 ounce Pimm's Cup
½ ounce Fresh Sour (equal parts fresh lemon juice and 1:1 simple syrup)
3 barspoons of small diced honeydew pieces
Add ice, and shake 20X.
Strain and Serve over fresh ice in a rocks glass.
Top with Ginger Ale.
Garnish with liberal mint sprig and a piece of honeydew melon cut razor thin
Eben Klemm is the Senior Manager of Wines & Spirits of BR Guest Hospitality, a group of Restaurants, Bars and Hotels. In that capacity he creates all the specialty cocktails served there. He grew up on a small family farm in Sharon, five miles from the Beekman Mansion and is proud to say that the first cocktails he ever consumed were rejected from his body, at very high speed, not far from its shadow. His book "The Cocktail Primer: All You Need to Know to Make the Perfect Drink" was published in 2009 by Andrews McNeel.
April 28, 2011
Town & Country
[image error]
Take a look around the NYC apartment that Josh calls home during the week. It's small, efficient, and the minimal clutter makes it easy to keep tidy.
Now take a "behind the scenes" look at parts of the Beekman Mansion that you may have never seen before
April 26, 2011
D.I.Y. Week 6 Recap
[image error]
In the true nature of Beekman 1802, where we believe in doing it yourself and in sharing, we like the fans of the shows to do the recaps.
Since this week's episode is all about where food comes from and about the creation of our first Beekman 1802 cookbook, we thought we'd see if you can do a re-cap in recipe format (2 cups of this, a dash of that). Give your recipe a clever name.
Leave your recipe recap for this week's episode in the comments section below.
Remember that your goal is not only to fill people in on what happened but also to inspire newcomers to tune in.
Let's see what you can cook up.
Vegetables in a Container
Up on the roof...
Not everyone has access to a plot of land that they can use to for vegetable gardening, but that shouldn't stop you. We started growing tomatoes, peppers, salads and herbs on our rooftop in NYC—and now look at us! You can still garden by using planters, pots and other containers.
It is important to understand how much space the adult plant will require for roots and the plant. A variety of lettuces and spinach can be grown in a long planter box, even very shallow ones. Peas and beans can also be grown in a planter box. You can place a small piece of lattice for them to grow up. Tomatoes, peppers, carrots and onions can be grown in a deep planter pot. Read the package instructions for ideal spacing and growth of the plant before choosing a specific variety. Herbs are also ideal for growing in planters. Basil, chives and oregano can be planted in a small, shallow container that can be moved inside during the winter to extend the growing season of the plant.Vegetables that require a lot of space such as corn are not recommended for container gardening. Other limitation may include the amount of light and shade where the container will be placed. Research the varieties of the desired vegetable and choose one that will grow well in the amount of sunlight available and temperature in the local climate.
When growing from seeds in a container it is recommended to start growing several weeks before the last day of frost is expected. This will allow the seeds to germinate and sprout before they are placed outside. Some seeds can be grown in special seed pots under grow lights and then replanted as seedlings once the weather is warm enough for them to survive. If this is more work than you want to do simply purchase seedlings in the spring and plant them directly outside in your containers. The benefits of growing from seeds are the large number of choices available to grow, including the many heirloom varieties. When purchasing seedlings you are limited to those varieties that are available at the local nursery store.
Follow the instructions included with the seed packet or seedling when it was purchased. It is a good idea to use soil that has a timed fertilizer in it already. Water the soil thoroughly after planting and verify the water drains effectively. Plants will not grow well in sitting water. You can also use small seed plug planters–trays of tiny pots that you can then sit into trays of water. The plants will wick up the moisture that is needed–just like in nature. Plants growing in a container will need regular watering, perhaps as often as every day if the weather is hot or dry. The soil in a container will dry out more quickly that ground soil. Check the soil daily by pressing a pencil into the pot to a depth of three inches. If the pencil does not have any soil attached when it is removed the plant should be watered. It's just like baking a cake!
If you use planters that are small or get wheeled carts for larger pots, you'll be able to move them inside when the weather starts to get colder toward the end of the season. This will extend the growing season of the plants.
Heirloom Recipes
Gorgeously photographed by artist Paulette Tavoramina
At Beekman 1802, we believe that the most treasured parts of life are the stories we share.
Like all of the products inspired by our life on the farm, the Beekman 1802 Heirloom Cookbook was designed to be worthy of passing along to the next generation. As you adapt each of the recipes in the book for the particular tastes of your own family, you'll be able visit us at beekman1802.com, find the entry for the particular recipe and tell us what you did to make it your own. This way, each recipe in the book becomes a thousand different recipes.
We've also made special room in this keepsake volume for you to include your family's own heirloom recipes. Simply use the blank recipe cards and the special holders provided. (You can print off additional recipe card templates at beekman1802.com once you receive your book)
This is not just OUR cookbook. It's YOUR cookbook.
The book starts shipping on Oct 4, just in time for the holidays. You can pre-order now. Click here.
April 25, 2011
Week 6 Sipping Game
A Very Refined Sipping Game
To enhance your viewing pleasure and to make each and every episode of The Fabulous Beekman Boys as fabulous as possible, we're going to encourage the playing of a nice parlor game.
Each week, we'll post a new Beekman 1802 elixir recipe for you to use and give you a new reason to "raise your glass"—to your mouth that is.
It's no secret that in our quest to make the farm and business successful and to create great products, we can get a little snippy with one another. Just imagine the spirited discussions we've had in creating our first cookbook
This week the beverage of choice is The Snapdragon (click here for the recipe).
During tonight's episode, raise your glass every time you hear us say "cookbook"
The Snapdragon
[image error]
Brent and Josh are always coming up with new recipes with items harvested fresh from the Beekman 1802 Heirloom Garden, so I thought I'd develop a cocktail fresh from the spring garden.
I'm not a huge fan of most flavored vodkas. Even from the best ingredients, it always seems a little artificial to me. That said, I admit that I'm in the minority as far as the American palate goes. Sometimes I like to re-infuse a flavored vodka, to use its flavor as the base, to bolster what I add on top.
I have ever met anyone who does not love this drink this time of year.
Instructions
Take one 1 liter bottle citrus or tropical fruit flavored vodka. Save the bottle and vodka to a wide mouthed glass container that can accommodate it with space to spare.
Add
1 stalk rhubarb, cut into 1″ segments
1 dozen sliced strawberries
Let sit covered three days in refrigerator. Strain off fruit and return to original bottle.
Combine in a ice filled wine glass
2 ounces above vodka
1/2 ounce triple sec
1/2 ounce fresh lime juice
Fill to top with moscato d'asti, and stir.
Sit back and receive compliments
Eben Klemm is the Senior Manager of Wines & Spirits of BR Guest Hospitality, a group of Restaurants, Bars and Hotels. In that capacity he creates all the specialty cocktails served there. He grew up on a small family farm in Sharon, five miles from the Beekman Mansion and is proud to say that the first cocktails he ever consumed were rejected from his body, at very high speed, not far from its shadow. His book "The Cocktail Primer: All You Need to Know to Make the Perfect Drink" was published in 2009 by Andrews McNeel.
