The Overtime

It's the end of Spring Break week. Which means it's time to take this Spring Break into Overtime!

The Overtime knows what time it is. It's Miller time! Or Corona time! Or time for whatever beer is still left in the ol' cooler. Time to double down on the chances of earning a bad reputation and a court summons -- except you won't, because as much as the concept of spiking beer with Jameson seems like a lawsuit waiting to happen, what's actually gonna happen is, you're gonna take a sip, and the Overtime's wickedly spicy bite is gonna cause you to pause and wonder, how is it possible this cocktail tastes so good?

The Overtime

About 3 or 4 ounces your leftover beer of choice (lagers, IPAs and Pilseners will do nicely -- and, of course, don't pick something too leftover, fresher is better)

1 ounce Jameson

1/2 ounce fresh lemon juice

1/2 ounce fresh lime juice

2 dashes Tabasco

Margarita salt, for the rim

Do up the rim of a highball glass with salt. Combine all liquid ingredients into ice-filled cocktail shaker, give it just a few shakes to chill, strain into salt-rimmed glass.

Tasting Notes:

For the record, I used the same Sam Adams Noble Pils for the Overtime as I did for the Shandygaff. Again, worked like a charm.

Only got one citrus on hand? Personally, I'd be very comfy doing one ounce of lime juice and eschewing the lemon.

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The Coot Matthews

I've really been enjoying the moonshine my mother-in-law gave me, and this is a cocktail I found and played around with a week or two ago and have been itching to share because it's quickly become a favorite of mine -- which is unexpected in the sense that this baby is HOT, just super spicy on the finish, which isn't what I'd normally go for.

I got it off a website called the New York Cork Report; a writer/restaurateur thought up the drink to a) help move more corn whiskey at his bar; b) taste like jalapeno cornbread. How cool is that? Thus, you've got the corn whiskey = cornbread; heat = Tabasco; a citrus taste that goes with spicy food = lime; buttery mouth-feel = corn whiskey's oily mouth-feel; jam you might spread on your jalapeno cornbread = apricot brandy. I am going to have to remember this trick -- building a drink from scratch by imagining a specific, culinary reference.

Did I mention yet this drink is hot? It's very hot.

The Coot Matthews

(Adapted Taken verbatim from the New York Cork Report)

2 ounces Georgia Moon Corn Whiskey

1 ounce apricot brandy

1 ounce lime juice

2 dashes Tabasco

1 dash Fee Brothers Peach Bitters

Combine all ingredients in an ice-filled cocktail shaker. Shake vigorously for about 20 seconds. Strain into cocktail glass. If you like, garnish with lime peel.

Tasting Notes:

I really didn't change a thing from this recipe -- but I did, obvs, use my Georgia Moon; the original recipe employs Glen Thunder Corn Whiskey, produced by Finger Lakes Distilling.

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