Puritan Pub

Ralph Robinson, Christ All in All, p. 171:

Christ hath, in a spiritual sense, all the good properties of the vine and of all the fruits of the vine.

He hath all the excellencies of wine. I name four.

(1.) Wine nourisheth. It helps digestion. Christ is a great nourisher; the soul would decay and dwindle to nothing if Christ did not continually nourish it and feed it.

(2.) Wine is a comforter, Psal. civ. 15. Jesus Christ is the great comforter of the soul. When the soul droops and languisheth, when it is cast down and dejected, the love and presence of Christ doth cheer it again, Psal. xxi. 6. David confesseth it in Psal. xxiii. 3, ‘He restoreth my soul.’ Jesus Christ is the soul’s restorer.

(3.) Wine emboldeneth. Being a spiritual creature, it doth raise the spirits; and being moderately used, puts courage into the fearful. Jesus Christ doth embolden the soul. His presence and his grace fills the soul with holy courage; he that was fearful dares now speak for God and act for God; the very tidings of Christ’s coming expels fear from the hearts of his people, Isa. xxxv. 3, 4. There is no true valour in the soul till Christ be there. All the soul’s confidence is built on Christ, and on Christ alone. We have no boldness in prayer, no boldness in approaching to God in any ordinance, but is communicated by and from Jesus Christ, Heb. x. 19.

(4.) Wine is healing. Some kind of wines are prescribed for the healing of inward distempters, &c. The Samaritan poured oil and wine, Luke x. 34. Christ is a great healer, he heals broken hearts, and wounded spirits, and all inward distempers whatsoever. There is no health in the soul till Christ be there. ‘Unto you that fear my name, shall the Sun of righteousness arise with healing in his wings,’ Mal. iv. 2. Christ is the tree of life whose leaves are for the healing of the nations, Rev. xxii. 2. Christ is an excellent and precious person. Never look upon the vine, never see the fruit of the vine, but meditate on Jesus Christ.

Summer is here, the weather is hot and whisky tends to be too much fire for me during the summer months, so I like to experiment when it’s warm with different kinds of drinks. Last month my wife was visiting a friend and they introduced her to the Mojito cocktail. The following weekend we bought a bottle of Mojito premixed by Smirnoff, I’m not a cocktail kind of guy but tried it anyways. I didn’t really enjoy Smirnoff’s version, it’s made with vodka and I don’t like vodka. It’s been said, “…the only good thing to come out of Soviet Russia was vodka!” If that’s the case nothing good came out of Soviet Russia.

My wife and I decided that if we wanted a proper Mojito we would have to start from scratch. We bought mint leaves, club soda, rum, limes and even a muddler. Instead of telling you how to mix a Mojito I found a helpful video by a mixologist on Youtube to do just that.

I made them with sugar and without. I like them without sugar and will definitely make them in the future. They’re many tasty variations of the Mojito, excluding the vodka Mojito, the few I’ve tried are very refreshing. The rum is well hidden so be aware it can pack a sucker punch. If you’re looking for a fancy refresher this summer with a lot of flavour try a Mojito.

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The world’s oldest alcoholic beverage, Mead, is a very simple brew to make. You only need the minumum of equipment and ingredients.  I usually start some about a month before Christmas.

You can use beer or wine yeast. I would recommend you get some champagne yeast.

Basic Quickie Mead

Ingredients:

2-3 cloves
2 sticks cinnamon
2 thin slices ginger
2-4 teaspoons orange peel
2 pounds honey
yeast
1/4 cup vodka or grain alcohol (to kill the yeast)

Procedure:

In a 1-gallon pot, simmer cloves (lightly cracked), cinnamon (broken),
and ginger. Add orange peel. The amount of orange peel will vary depending on the type of honey used. Use less orange peel with orange blossom honey, for example. Simmer.

Add water to bring volume to 3 quarts. Return to simmer.

Add honey,stirring constantly. Do not boil!

Skim off any white scum. If scum is yellow, reduce heat. When no more scum forms, remove from heat, cover
pot, and leave overnight.

The next day, strain to remove as much spice particles as possible. Pitch (put in) yeast. Replace pot cover.

Twelve hours later, rack mead to 1-gallon jug, leaving dregs of yeast.  I like the nice wide mouth pickle jugs.  They are easy to come by and you can eat the pickles.  Great for making pickled eggs as well - Mmmmmmm.

Top off jug, bringing to base of neck. Take a piece of clean paper towel, fold into quarters, and put over mouth of jug. Seal with rubber band.

Ferment for 36 hours, replacing paper towel whenever it becomes fouled.

Refrigerate 8-12 hours. Rack to new jug and put back in refrigerator for 12 hours. Add 1/4 cup vodka to kill yeast. Rack to fresh jug. Refrigerate 3-4 days. Bottle.

This is a quickie mead, drinkable in 2 weeks, however, it does improve with age. Aging at least a couple months is recommended. This mead is excellent chilled.

Primary Ferment: 2 days
Secondary Ferment: 2 weeks