After my husband and I moved out of the city a few years back, we started digging into the history of our new home. In our researches we were particularly thrilled to find out about a band of counterfeiters that had operated out of this area during the colonial era: the Dover Money Club. This, we decided, would be the name of the bar that we planned to build in our barn. While lots of other projects at our new home have intervened, and the barn bar has yet to physically materialize (though it will!), our Dover Money Club gained its official existence when our dear friend Meg bestowed us with these badass custom Love & Victory glasses.
When asked to write a drink post for the blog, since I planned to use those special glasses, I wanted to make sure that the drink I developed was of this place as much as possible. This brought me immediately to Crown Maple syrup, which is made right here in our little town and is also, to my mind, the finest maple syrup available (not that I'd kick ANY maple syrup out of bed). I've also incorporated dairy from Hudson Valley Fresh, a cooperative on the other side of our county; Irving Farm coffee, roasted a few towns north in Millerton; and had I been on the ball, I might've used some Millbrook Distilleries bourbon, from the next town to the north and east, too. However, I was not on the ball, so I used what I had on hand.
Anyhow, in honor of Elisha Morehouse, a purported member of the original Dover Money Club and proprietor of the Morehouse Tavern – a somewhat notable establishment (Washington met with his generals there) that once stood only a mile or so from where I now write – and as a nod to Meggy, a Moorhouse of a different spelling but just as...er...sweet, here is The Morehouse cocktail.
1 oz cold-brew coffee hooch*
1 oz bourbon**
½ oz maple syrup
1 oz half & half
Shake ingredients vigorously with lots of ice.
Strain into a rocks glass over fresh ice.
Enjoy your breakfast.
*For the cold-brew coffee hooch: combine 4 parts whiskey or other liquor of your choice with 1 part freshly ground coffee (i.e. 2 cups whiskey: ½ cup coffee); stir vigorously; cover and refrigerate for about 12 hours; pour through a coffee filter-lined strainer or Chemex; gently squeeze the grounds in the filter to extract as much liquid as possible; done. I haven't tested it, but this stuff should store pretty well in an airtight container in the fridge or some other cool, dark spot.
Alternatively, you could use an ounce of strong coffee in place of the coffee hooch, but where's the fun in that?!
**I used our house “bourbon”, Pendleton blended Canadian whiskey (the same thing I used to make the coffee hooch), which I think has some subtle hints of maple and vanilla that lend it to this particular concoction, but your favorite brown liquor or even vodka (this is kind of a take on the good ol' White Russian, after all) should make a thoroughly tasty quaff.