The theme for this week’s Mixology Monday (hosted at Spirit World) is Drinks for a Festive Occasion. I was a little stumped about what to contribute. I had been thinking about something using my homemade Pimento Dram, the Jamaican allspice liqueur. Allspice evokes the holiday season more than most tastes do. I am not entirely happy with how my Pimento Dram has turned out though. The only over-proof rum I could find was Bacardi 151 which may be the reason my Pimento Dram is a little harsh, and the allspice taste is more ‘hot’ than fragrant. However, rough Pimento Dram is better than none.

I was still thinking along the lines of Pimento Dram when I wandered down to the supermarket looking for some cider. The plan was to do mulled cider with a shot of Pimento dram in it. It turned out the supermarket no longer stocked cider, but they did have something unexpected and even more seasonal – Samichlaus Bier from Austria.

Samichlaus Bier (Santa Claus Beer) bills itself as the strongest lager beer in the world. For a while it was the strongest beer in the world but with all the microbreweries opening up in the U.S. over the last decade some U.S. brewery now claims that title. Samichlaus Bier is brewed each year at Christmas and released in time for the following Christmas, meaning it counts as an aged beer. The beer itself is a deep copper color, with a sweet and winey taste, relatively little bitterness, and a staggering 14% alcohol by volume. It used to be made in Switzerland, but now seems to be from Austria.

I don’t know how easy this beer is to buy internationally, but must be widely distributed if it has turned up in Shanghai. It used to appear in New Zealand each year before Christmas. I remember one year walking into a wine shop and being surprised to find the stuff. The woman who owned the shop waxed lyrical about how fantastic it was and I bought a couple of bottles. A year later I happened to walk past the same shop and saw the same beer, now at a give away price, complete with a sign reading “The most revolting beer in the world! Please help us get rid of it!” I think I bought a case.

The Austrian version seems to have less character than the original Swiss version but is still a pleasant beer. It is a bit sweet and you wouldn’t want to drink it too often, but it is definitely not revolting. I thought it would be fun to use Samichlaus Bier to make an ale flip.

A flip is a very old fashioned winter drink that simply involves mixing hot alcohol, an egg, sugar, and maybe something spicy. A Samichlaus Bier flip seemed perfect for the holiday season, and since a flip is vaguely punch-like you could mix this stuff up in a large batch to serve a crowd. Note that I’m not suggesting in any way that this would be a good idea and obviously you should check the details of your home and contents insurance policy first. Alternatively just serve it at a friend’s house and observe the fun.

The recipe. . .

Sleigh Flip (or Santa May Not Make It)

250ml Samichlaus Bier

1 egg

30ml St. James amber rum

2 teaspoons Pimento Dram

4 dashes Angostura Bitters

2 dashes orange bitters

1 teaspoon dark muscovado sugar

If the egg is from the fridge, first warm it in a bowl of hot water to bring it to room temperature or thereabouts. Warm the beer on the stove or in the microwave to just below boiling point. Be careful not to actually let it boil, since it will likely foam up and spill everywhere. In a warm bowl (the bowl you just warmed the egg in would be easiest) beat the egg with the rum, Pimento Dram, bitters and sugar until slightly frothy. Add the warm beer and beat together. Pour into a mug and serve.

This doesn’t have to be made with Samichlaus beer. Any reasonably full bodied beer would work nicely. Samichlaus is a lager but generally ales would work better. Samichlaus works well because it is an extra strong lager with plenty of flavor. You might want to adjust the ratio of sugar depending on the beer you use. Samichlaus is very sweet so you need no more than a teaspoon – in fact you could probably even dispense with the sugar entirely. A drier beer might demand more sugar.

St. James or some other Martinique rum seems an appropriate spirit addition because it has complex but not too assertive flavors and relatively little sweetness. Whiskey would also be interesting too but may be a little dominant. Brandy would be nice but would be less traditional than rum. Rum was often used in flips when they were still popular (in the 19th century and earlier), perhaps because it was cheaper than brandy or whiskey, and a better fit than gin. I am ready to try most things, but a mug of hot gin, beer and an egg? Hmm. . . maybe after a mug of hot rum, beer and an egg.

Benedictine makes a nice substitute for the Pimento Dram, though in this case consider leaving out the bitters and upping the ratio of Benedictine since Benedictine is relatively subtle. If using Benedictine consider substituting honey for the sugar. You could even consider trying Chartreuse. It sounds a little crazy, but why be shy when dealing with half a pint of hot beer and an egg? A drink like this calls for heavy flavors.

Enjoy!

It was the craze of the day.

The Bunny Hug (click to listen) was a ragtime dance. It was one of a family of ‘lewd’ animal dances that were originally danced in bars and bordellos and spread from there to the dance halls frequented by the more polite portion of American society. Other such dances included the Grizzly Bear, the Camel Hop and the Turkey Trot. In its day the Bunny Hug was the cutting edge, the latest fad. It was loved and loathed, and swept across America and around the world even as cities passed ordinances banning it. On March 27, 1913, dance hall manager Ed Spence of Grants Pass, Oregon was reported to be “in serious condition from 11 knife wounds as a result of trying to enforce his taboo of the ‘Bunny Hug’, the ‘Turkey Trot’ and like terpsichorean confections.” Forgotten today, the Bunny Hug once stirred passions.

The Bunny Hug was part of the transition from the old to the modern. Like ragtime itself, the Bunny Hug filled an awkward gap between two different ages. Traditionalists abhorred it. Its fashion conscious champions quickly discarded it The craze of the day changed. People hearing the words ‘bunny hug’ are now more likely think of a brand of diapers than anything else.

Fittingly, as the craze of the day the Bunny Hug had its name attached to a cocktail. You can resurrect the Bunny Hug by mixing equal parts whiskey, gin, and pastis, stirring over ice (or shaking) and straining into a cocktail glass. Any type of whiskey is OK, but given the strong flavors at work a blended Scotch probably brings a little more to the drink than a Bourbon does. On the other hand, in America (the place the drink would have been most popular) a rye or bourbon would have been more likely suspects. To be authentic substitute absinthe for the pastis.

This mixture of whiskey, gin and aniseed probably divides drinkers as much as Bunnyhug dance divided society. Liking pastis is obviously a prerequisite for trying this drink. Even then the drink is raw, unconventional, and not for the faint hearted. Give it a chance though and you will find some interesting layers of taste to reflect upon. Although this looks like a drink dreamed up by someone in a hurry to get drunk and not much caring how they went about it, just possibly this lush had a sense of style? They certainly created something to ponder on. The pastis grabs the foreground, while the gin and whiskey fight an unresolved struggle for second place. The mixture is jarring in the extreme, yet something in the chaos pulls it all together. Another nice thing about this drink is that virtually any bar has the ingredients on hand to make it (an important consideration given China’s sometimes primitive bar culture), and the concoction is robust enough to stand up to a fair bit of mistreatment.  The only way to really destroy it would probably be to light it on fire. It makes a handy drink when in doubt but feeling brave.

In terms of cocktails, the Bunny Hug evokes another age, an age that predates almost everything drinkers now associate with the cocktail. The Bunny Hug predates vermouth atomizers, umbrella garnishes, Oreo cookie rimmed glassware, and snickered requests for Sex on the Beach. It caters to those expecting to be served straight liquor and not much else. Challenging and roughly stylish, it combines the fire of whiskey, the abandonment of gin and the divisive funkiness of pastis.

The same cocktail is now probably better known, in so far as it is known at all, as the Earthquake. Possibly someone recognized the problem with walking into a bar and requesting an extra large Bunny Hug? The name Earthquake is less evocative though. The Earthquake a potent concoction to be downed with lots of bravado and little thought. The Bunny Hug suggests something that to be savored, if only during a quick break from the dance floor.

This site is dedicated to the spirit of the Bunny Hug. Dubious it may be, but did it deserve to be quite so forgotten?