First of all: Easter would not be Easter without the traditional airing of Cecil B. DeMille’s The Ten Commandments, starring Charlton Heston, Yul Brynner and the woman my dear friend Tim likes to refer to as Crazy Eyes Anne Baxter.
I have been looking forward to this day since it happened last year, I have been particularly looking forward to it since Lent started, and I have been especially looking forward to it since I was invited to a Seder on Monday.
It. Is. So. Good. And so realistic, I can hardly take it.
Last year, Tim and I live-tweeted the ABC broadcast (that will be 7 pm Eastern for him, and 6pm Central for me tonight). It was magical. Check it out: #TheTenCommandments tonight. As usual you can find me at @JohannaAP25.
Secondly, I think a good holiday/family gather calls for a good cocktail. This one is pretty complicated and a little terribly commercial (Topic: the movie Hop and all the publicity it whored. Discuss); it is a Hoptail.
1 1/2 oz Laird’s Bonded Apple Brandy
1/2 oz Tangerine Juice
1/4 oz Lemon Juice
1/4 oz Apricot Brandy (Haus Alpenz, Marie Brizzard or Bols)
1/4 oz Hopped Honey Syrup*
1oz Lagunitas IPA
1 Egg White
Place all ingredients in a shaker, except the IPA and bitters. Dry shake the cocktail with the egg white to emulsify the egg. Add three cubes of ice and shake to chill. Strain into a cocktail glass and top with 1 oz IPA. Release the oil of one lemon on the surface of the cocktail and on the rim of the glass. Garnish with the Angostura bitters in the shape of bunny ears (use a dropper for easier art application).
*The Hopped honey syrup is 2 parts wildflower honey to 1 part water infused with Sorachi hops (1 tsp ground hops to every 8 oz water). To infuse the water with hops, heat water to a simmer. Remove from heat and add hops. Stir until dissolved. Add 2 parts honey to the “hop water.” Hops are available at Whole Foods. Try different varieties to slightly alter the flavor.
It is more than a bit involved, and what with the need for hopped honey syrup, it will not be landing on my table tomorrow… but maybe someday. It does sound pretty delicious.