the perfect fall

Wow, how can you even begin to answer a question that spans all my ideals! Just recently The Rustic Camp was asked by Katie Garton from Dream Till Green; "what my dream Fall would be?" In an instant, the picture of what began to appear was rather concise. Knowing it wouldn't be an easy answer as it would have to be more of a feeling than an experience, and it developed just like that. One place that stays picturesque all year round, but becomes even more so during the fall is Washington State. One place that would beckon the most pristine landscape would be Olympic National Park, Washington. Olympic National is located on the western shores nestled next to the ocean, with vistas over mountains, rivers, and a bay over looking Seattle. There, set up camp for the season in a luxury yurt from Pacific Yurts just outside of the park boundaries set with camp provisions such as Pendleton Camp blankets and half the catalogue from Best Made Co to stay warm during the early chill. During the day there would be little to do other than hike the scenic wonderland, canoe, and fish while leisurely reading The Count Of Monte Cristo, which was listed on The Art of Manliness's: 100 must-read books.   In the evenings there would be nothing better than to sit curled up around a campfire lounging in Slim Fit denim from Gap and a Quilted vest from Barbour to be slightly bundled up while roasting marshmallows and enjoying a bourbon. There couldn't be a better fall. 

happy labor day

In 1882 a machinist, Matthew Maguire, proposed a holiday for the Central Labor Union of New York. The same year another Maguire; Peter, proposed the same holiday in May for the American Federation of Labor, after observing the annual labour festival held in Toronto, Canada. Regardless of whom first proposed the idea, Oregon was the first state to make it a holiday on Feb. 21, 1887. By 1894 it was a federal holiday with thirty states observing. It was rushed into being a national holiday by congress, due to the Pullman strike of 1894. The Pullman strike was a bloodied massacre that occurred on the south side of Chicago, involving the American Railway Union, led by Eugene Debs, that was originally a peaceful protest where the workers refused to pull Pullman railcars, in exchange for lower rent worker housing, which George Pullman refused. The standoff became unruly and Debs ultimately lost control of the 125,000 workers who began to set fire to buildings, overturning a locomotive and spurring demonstrators across the US to block the flow of goods through the Midwest by blocking railways and job walk offs. President Grover Cleveland with US Attorney General Richard Olney originally obtained an injunction against the striking work force and its leaders from protesting, causing more boycotting, resulting in a total of 30 deaths and 57 wounded when a military attempt to control the situation failed, the total collateral damage amounted to over 80 million dollars. After Pullman's company's practices were considered "un-American," by the Illinois Supreme Court, Pullman was forced to give up the rights to his land and it ultimately became public housing ran by the US government. While labor forces were still a hot button topic, Cleveland and the US congress pushed through Labor Day as national holiday to quell the tensions between unions. Resulting in having every first Monday of September as a paid day of rest from the work force in America. Labor Day also unfortunately marks the official last day of Summer before the Fall season rolls around. So soak up what sun and fun you can get today; jump in a lake, bar-b-q outdoors, go for a hike, play a game of bocce, but just enjoy the last throughs of the season while you can! 

Happy Labor Day!

aperol

What can only be described as the taste of summer, Aperol combined the bitterness of a tart citrus and mixes it with the sweetness of orange twisted around warming rhubarb. The beverage was originally produced in 1919 under the Barbieri company in Padua, Italy. Even though it has a long running timeline of production, the brand did not become popular until after the Second World War, due to the American troops being introduced to beverage while stationed in Italy.  Now the beverage is produced by the Campari company. This change of events in the company history is interesting since both are a bitter aperitif, though the two are quite different, where as Campari is truly bitter and tart with 28% abv, Aperol contains a slightly higher sugar content, so it allows sweetness to subvert the bitter, and only has 11% abv, essentially removing that added bite that Campari can have. Try the liquor in the Summer Camp, the Rustic Camps official drink, or mix it with Prosecco to make the Spritz. 

summer camp

Bright, summery, fresh, tart and richly delicious. The Summer Camp is an official drink of Rustic Camp for the remainder of the season with its inherently sweet and tart flavors that come from a bright mix of lemonade and bitter Aperol. Who can resist lemonade, gin and bitters blended into a beautiful refreshing concoction reminiscent of a nice day sitting on a porch with the sun in the sky and a warm breeze passing slightly? Try the below for a cool adult treat to ease a the heat.

Ingredients:

2 oz gin (I love Journeyman Distillery)
3 oz lemonade (we did a strawberry lemonade; premix is fine or create your own).
1 oz Aperol
full glass of ice.
3 dashes Angostura bitters


Directions:
1. fill glass with ice.
2. pour ingredients over ice and stir.
3. serve chilled and enjoy.

coffee

Delicious, roasted, deep, robust, carmel, rich, aromatic, mild, creamy, acidic, bright, bold! How can one beverage have so many descriptors? Coffee, that sweet nectar of the gods, is the sound, taste and smell of many of the worlds population second only to tea (recently as broken down by coffee and tea consumption) as a morning routine. Coffee's history extends to the 15th century where is was brewed in monasteries in Yemen. This is where we now traditionally associate Arabica beans to come from. As history progressed the process of brewing coffee under hot water and through cheesecloth spread to northern Africa where beans were smuggled to India by a Sufi monk Baba Budan in 1670. And as european merchants began expanding trade routes to Northern Africa by boat the coffee boom expanded into Italy. Where coffeehouses began to open and the Italian roasted blends began catching popularity and the trade route expanded to a larger scale by the Dutch East India Company, the same traders that transported beer, in the form of IPA. Coffee's popularity boomed through the rest of Europe, as a result needed the crop to be grown on plantations, like that of Java and Ceylon islands. It wasn't until it 1727 where it became planted and popularized in Brazil as an Export. Coffee has also represented oppression as it was avoided being drank in the revolt of the Boston Tea Party in the US. Today, coffee is a social activity, where many coffee houses encourage the exchange of ideas, and allow for people to have a creative respite while working on projects and other media. It has also become a complex tradition in the types of brewing that brings out the flavors of the roasted beans differently, where there is the french press, having a slow drip pour over, and lastly espresso and its partner the latte. How ever it is drank, hot or cold, quickly, or slowly on a Sunday morning while reading the news, it is a staple in most American's households and lives. If you are looking for the perfect cup, start here: Chemex, Bodum, Intellegentsia, Metropolis, Breville.

rustic sangria

Nothing quite says summer like Sangria. It's fruity and tart. Sweet yet slightly savory. And yet it goes down way to fast. Sangria is a Spanish staple served mostly in the Summer months and is made from table wine that is used to balance the acidic or heavier plates that are served year round. Since there are almost an infinite combinations to make this delectable beverage the staples that are required are: wine, mixed fruit, a seltzer or soda if preferred, and a stronger liquor to bring out the flavor of the fruit (brandy is the normal choice). This particular recipe is great for a more tropical feel as the rum adds the warm sugary notes from the spices. As a reminder there is some down time, if you do make this be prepared to do this in steps. 

Ingredients:

one granny smith apple
one peach
one quarter grapefruit
one half lemon
one lime
one bottle inexpensive white wine (Rex-Goliath pinot grigio was the chosen bottle)
one cup spiced rum (Sailor Jerry is a great go to)
4 dashes Angostura bitters 

Directions:

1. In a large container pour in the wine. 
2. Core the apple and chop apple in to small chunks. Pit the peach and cut into tiny bites. Place contents into pitcher with wine. Macerate the peach to bring some of the flavor out of the fruit. Put in fridge for and hour to two so the flavors can meld, this can be done overnight as well. 
3. After sitting remove from fridge. 
4. Slice your grapefruit and and lemon. Cut them into wedges and add them to your mix. 
5. Pour your rum on top of the mix and stir in. 
6. Add 4 dashes of bitters to the mix and stir in. 
7. At this point it is ready to serve over ice, though if you would prefer it can sit again for another hour in the fridge to stay nice an chilled. 


makes 2 quarts: serves 6 

welcome back

We are back from the spring/summer hiatus! And it feels so good to be back at camp. I know I have missed it. The regular rustic camp updates and activities will be returning to their normal schedule. Time to throw on the flip flips, grab a towel and head down to the lake for some rustic updates. 

bitters

Every person should have the know how to make a great classic drink. Talent on the other hand is something taught or inherited. The book "Bitters" by Brad Thomas Parsons is one of the latests in my acquisitions. It is a compendium of knowledge of the most elusive spirit. The history of bitters dates back to a patent in 1712 by the English under the name of Stoughton Bitters. Mid to late 1700's it became imported to the United States as an additive to strong drinks and was heralded for its medicinal properties. Bitters is simply a conglomerate of root, bark, rind and spices; primarily whatever the distiller would prefer to create. The book gives a more in depth look at this liquors past and present and tries to unveil its mystique by delivering a history, ways to make your own, and recipes that include bitters. The book is currently available on Amazon and you can get more information about Brad Thomas Parsons on his website and blog. Try a version of your favorite drink with some in it, like a sangria or with something that is tried and true like an old fashioned. 

torpedo extra ipa

Sierra Nevada Torpedo is a bold and full flavored beer. This Extra IPA is full of hops and extremely robust. IPA's history stems from an ale that is flavored with bitter hops and flavored for export to India via the Dutch East India Trade Company. The flavoring was considered a to be an effect of the higher alcohol content, which is not necessarily correct. The demand for this type of beer became popularized in the US as with other liquors during early immigration. Sierra Nevada doubled the hops which is proven in its name Extra IPA. The Flavor is amber in color, bitter, and with citrus and pine notes that leaves a mildly tart after taste. It still remains slightly syrupy and fresh, an extremely drinkable beer. 

half acre lager

Half Acre Lager, is now a seasonal beer that is released during the summer months. The recipe has been revisited within the last year or so and was reinvigorated due to the low palette taste that it had when initially rolled out. The flavors now are crisper and a bit more citrus allowing for an easier sipping and a higher enjoyment. The barley is there and is slightly bitter, it is mixed with a grapefruit taste that is not dissimilar to its smell, more rind than fruit. Even though noted for its summer time release, it would be suited for early spring, when the weather is trying to warm it. Check them out on the web at Half Acre. 

aquavit

Try a new flavor this season. Aquavit, is a Dutch liquor that has been around since the middle ages. The beverage became popular in the the Nordic region of the world due to its ability to pair extremely well with fish and beer. The spirit is notably aged in oak barrels for 1 month to 4 months which gives it a signature carmel color, but you can make this at home for yourself in shorter amount of time! The drink is flavored with dill, fennel and caraway which makes it sweet, licorice flavored and slightly dilly. This is not your normal alcoholic staple since it is more brewed due to norwegian customs than anything. When a deal is struck the beverage is taken as a shot in congratulations.  I recommend mixing it with soda, champaign and a lemon to add a more complex twist to your meal. If you want to be a traditionalist you should drink beer (try a lager, with a slight maltiness, this will enhance the flavors of the drink) and shoot the beverage while it is served out of shot glasses afterward - nordic tradition.

Aquavit 

ingredients:

3 TB corriander

2 TB fennel

2 TB dill

1 TB caraway

1 liter vodka

6 whole peppercorns

2 cloves

directions:

1. combine ingredients into an air tight jar. 

2. cover and let stand for 2 - 3 weeks (longer it stands the less you will taste the dill and the more you will taste the fennel). 

3. shake jar carefully every few days, care to muddle the ingredients by turning the jar over one or twice. 

4. strain with cheesecloth and decant into 4, 8 oz. glass bottles. 

5. you can keep for up to a year. 

rustic gin

Being that it is New Year's Eve, I couldn't resist posting about making homemade gin! It is incredibly easy and only takes a minimum of 2 days to do. The history of gin is goes back to the 11th century where monks in Italy were producing distilled beverages with Juniper berries to improve taste and texture, this flavoring lead to its popularity. Later the beverage in the 17th century would be renamed dutch courage because the beverage had helped to calm nerves before battles. Gin, in the 18th  century, became popular in England, where it was widely distilled and available everywhere, shops, bars, groceries, even coffee shops. The spirit spurred an uprising and became one of the most widely popular beverages to make and create. That being said, gin itself is no more a vodka infusion than anything else. There is no secret in creating gin, aside from the distillation that happens after infusion, gin is only a grain alcohol, much like that of vodka, that has been soaking juniper berries! So here is how to make your own:

Ingredients

1 750ml bottle vodka

2 TBsp juniper berries

3/4 tsp coriander seed

1/4 allspice

3 cardamom pods

2 black peppercorns 

1 bay leaf

1 (3 inch) sprig of rosemary

1 (2 inch) lemon peel

Directions

1. Infuse vodka and juniper berries for 24 hours or up to a few days. 

2. Add remaning spices and botanicals to infusion and let sit for  8-12 hours. 

3. Strain and bottle, it will be a faint yellow to tan color, as the beverage has not been distilled again after making).

I recommend adding more peppercorns if you want to make a nice peppery gin for bloody marys or remove the pepper and lemon, and instead add 3/4 tsp lavender and 2 grapefruit peels to create something a bit more citrusy for the summer (great for a Negroni). 

rustic lemoncello

There is nothing better than making something of your own! Lately, I have been experimenting with liquor. A holiday favorite in Italian households is to make your own lemoncello. I love the idea of creating a cocktail for the holiday especially something that is a flavor of the season and very inviting. Each families recipe for lemoncello is a little different, though the main ingredients do stay the same, lemons, sugar, water, and over proof alcohol. For your pleasure, below is a recipe to make your own lemoncello and a cocktail (Rustic Holiday) I love! 

Lemoncello:

Ingredients

11 lemons

1 (750-ml) bottle Everclear (you can use +140 proof vodka)

3 cups water

3 cups sugar

Directions:

Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). 

Place the lemon peels in a 2-quart pitcher. 

Pour the vodka over the peels and cover with plastic wrap. 

Steep the lemon peels in the Everclear for a minimum of 3 days up to a week. 

Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves. 

Cool completely. Combine your newly created simple syrup with the lemon/Everclear mix.

Cover and refrigerate. 

Strain the limoncello through a mesh strainer. Discard the peels. 

Transfer the limoncello to bottles. 

Seal the bottles and place in freezer until cold, at least a few hours and up to 4 months.

Rustic Lemoncello:

Ingredients

1 ounce  lemoncello

3 ounces bourbon

3 ounces cranberry juice

Directions:

Combine ingredients into a shaker and stir. Pour over ice into your favorite lowball glass or ball mason jar. 

bourbon

Bourbon, specifically Maker's Mark has been on my brain for the last month! It honestly is the perfect alchol for the colder winter months. Its delicious oakiness and versatility is perfect to bring a different dimension to holiday cocktails and can be sipped alone. You maybe asking what is really the difference between bourbon and whiskey. The subtly in batch is huge, though the difference in name can be shocking small. Bourbon must be made in the United States, preferring but not always in Kentucky. It must be made from 51% corn, aged in oak barrels (thats where it gets its carmel color), distilled up to 160 proof, entered into the barrel aging at 125 proof, and must be sold over 80 proof. There is no aging requirement, but must sit at a minimum of 3 months the liquor to have its distinctive taste. Another distinction is "Straight" if the batch is straight bourbon then it has sat for two years, and has no additional additives. The history of the liquor is not entirely documented, though the practice can be attributed to a model of the first settlers in the US trying to mimic the fermentation process of the french, by aging their grain liquor in oak barrels for a period of time. Try it in a brown derby.

old fashioned

Seriously easy, seriously good. You cannot go wrong with a great fall drink like the old fashioned. The recipe can even be made ahead of time, and served in a large pitcher or punch bowl for a party (which if you do, to bring out the orange flavor you can serve with orange sliced in circles). 

Ingredients:

1 sugar cube 

3 dashes angostura bitters

club soda

2 ounces bourbon

cherry (optional)

Instructions:

Place the sugar cube in an old fashioned glass. Wet it down with the bitters. Add a splash of club soda. Crush moistened sugar cube with muddler. rotate the glass to coat the bottom quarter with the sugar. Add large ice cube (larger the better). Pour in bourbon. Serve with stirrer (will be needed as sugar may settle). 

rustic brown derby

So delicious, so easy. Perfect for the fall and is a perfect cool version of the Hot Toddy. Most people say a nice hot drink will soothe a sore throat, but sometimes that just wont do. Being that it is so easy to make you can barely fail it. Enjoy! 

The Rustic Brown Derby

Ingredients: 

2 ounces bourbon

2 ounces grapefruit juice

1/2 ounce honey (clover)

Recipe:

Measure all ingredients into a 16 ounce mason jar, fill the rest with ice. Cap with mason lid, and shake well. Remove lid and serve. 

(wondering where that beautiful oaky liquor comes from? check it out on our bourbon post)

pumpkin ale

Wild Onion's, Pumpkin Ale is great pumpkin brew to start your pumpkin ale journey. The brew is light and crisp, highly unobtrusive on the pallet. It is a softer light tasting beer being that, it really does not linger and leaves the tongue with a hint of spice. The batch of carmel and spices is not strong, as a matter of fact it is almost a mid note through tasting and does not over power, nor is it underwhelming. This is a beer that really cannot be drank with any strong foods, as the flavor will be completely masked. I like it as a end of evening treat. 

bonfire brown ale

Smooth, slightly creamy. Saugatuck Brewing Co. touts their beer Bonfire Brown Ale as a great Summer brew to have while sitting around a bonfire. I have to mildly disagree. The smoked malt that permeated the pallet most definitely makes this an easy drink, though it is the rich nut flavor that makes this more of a fall brew. The beer itself is soft and slightly sweet. I can see roasting marshmallows on a chilly evening while drinking this beer. The complexity of this brew moves further than that of just the seasonality, since the beer is slightly creamy it is almost a stout but not near as milky. It most definitely has a great drinkability. 

heavy handed ipa

Heavy Handed IPA is a india pale ale brewed by Two Brothers Brewing Company out of Warrenville, Il. The Heavy Handed IPA is an excellent fall seasonal beer and is only released September through November. Its mainstay is the brewing process of the wet hops that are never dried and completely fresh, which brings out a tender pine and slightly citrus taste. It's incredibly rich maltiness mixed with a heavy batch of hops provides a great carmel taste that dried hops does not afford. This beer serves up and solid crisp bite and smooth finish.

post road pumpkin ale

Brooklyn Breweries Post Road Pumpkin Ale is the best drink to kick off October! After doing some research, I found that, early colonists to America (George Washington was known to brew pumpkin beer), wanted to find alternative to brewing beer, something that was highly available in the colder months and would provide a richer flavor. Quickly, it was found out that pumpkins with their rich starches and sugars made the perfect brewing companion to beer. Because the fermentation process is not as long, the alcohol content on the beers tend to be lower, Post Road Pumpkin Ale hails a alc. of 5%. The beer is smooth and easily drinkable, quite crisp. It has a warm malty flavor that peaks with hints of pumpkin. It is not overtly sweet, but does pack a nice mix of spices.