A general rule I use often for punches (and drinks too) is 2 parts strong, 1 part sweet and 1 part sour. This is simplified, of course, but with slight adjustments for taste, really works. I think the best way to group punches might be by type or flavor profile rather than strength. A drink might taste "stronger" depending on the liquor used and relationship to sweeteners, citrus, and as you mentioned, ice. The first punch below, for example, is "strong" but very well balanced so does not taste overly boozy.
The following punch is a really terrific variation of a drink called The Gentleman. I would like to take credit for it, but both were created by my business partner
at Trina's Starlite Lounge, Beau Sturm. He made this punch with me recently for 50 people during a Christmas holiday event at the Urban Grape South End, with great success. -- Josh Childs
The Grinch Stole My Punch by Beau Sturm, Trina's Starlite Lounge
1.5 liters Bourbon
1 bottle (750ml) Belle de Brillet (pear cognac)
peels of 6 lemons
1 cup fresh lemon juice
1 cup superfine sugar
muddle lemon peels and sugar together
stir lemon juice with muddled peels and sugar until sugar is completely solved (creating oleo saccharum)
add booze & lemon peel mixture
stir again vigorously
add big ice cube*
top with 1 liter soda water
garnish with thin pear & lemon slices
* At the restaurant, we fill quart sized Tupperware containers with water and freeze them. A big ice cube melts slower, thus slowing the dilution of the punch.
My recent post for Christmas featured this recipe as an individual drink but it could also make a wonderful punch.
Natale a Padua
.5 liter Gin
.5 liter Aperol
.5 liter rosemary simple syrup
.5 liter lime juice
1 bottle of Prosecco
rosemary sprig garnish
large ice cube
I always loved New Year's Eve growing up, not only because my family was all together, but also we would play charades, do old puzzles and I got to eat way too many 'After Eight' mints. One might expect that I will regale stories with memories of some spectacular cocktail, but chances were my parents, aunt, uncle and grandmother were drinking wine, sherry or as the fashion in the late 70s, Dubonnet Rouge on the rocks. I could drink as much 'Bitter Lemon' soda as I wanted, though.
However, the absolutely best part, which I continue practicing today, was our tradition of welcoming the new year. For example: at midnight when I was ten, my father had me open the front door of our house letting in 1977 while he simultaneously opened the back door ushering out 1976. I encourage you to do the same this year with 2012 and 2013.
As for cocktails on the last evening of 2012, bubbles are in order, and 90+ Cellars has been challenging bartenders to come up with a sparkling cocktail using their Prosecco.
Tatiana Ciccone at Storyville has a delicious Pear Chai Sparkler:
1.5 oz White Rum
1 oz Pear Puree
.25 oz Chai concentrate
90+ Prosecco float
Happy New Year!
Padua is a city in the Veneto, Northern Italy. Christmas there must be as beautiful as I imagine, but I have never been, so this cocktail is my closest approximation. It features Aperol (from Padua) my favorite Italian bitter, showing rhubarb and orange. Combined with gin, citrus, rosemary and topped with Prosecco I think it makes a wonderful holiday libation.
Cheers, and Merry Christmas.
Natale a Padua
.5 oz Aperol, .5 oz gin, .5 oz rosemary simple syrup, .5 oz lime juice, 2 oz Prosecco
Add all ingredients, except Prosecco, into a shaker with ice. If you require more drinks, keep the proportions the same, add 1.5 oz of each ingredient for example. Shake vigorously. Pour Prosecco first into a Champagne flute or wine glass. Strain mixed ingredients into the same glass and garnish with a rosemary sprig.
1 cup of water
1 cup of sugar
1 cup rosemary (on stems is fine)
In a pot on medium heat stir water and sugar until sugar is completely dissolved.
Add rosemary and cover for 20 minutes. Turn off heat and let sit until cool, remove rosemary and strain into squirt bottle or small pitcher.
Chad Arnholt is as good as it gets- both behind the bar and as a person. His last night was Tuesday behind the stick at The Franklin, he's leaving us for San Francisco, but before driving out of town kindly penned the following post:
'Tis the season
Decorative trees are being trimmed, blinking red-green lights strung about town, and dry air crystallizes my nostrils into ice dams. I have an 'ah ha' moment--its whiskey season! To be fair, for me whiskey season is year long, with booms in spring and fall (and summer). Yet, nothing can compare with the warmth of some barrel-aged wrapping around you like a blanket on a frosty winter night.
Perhaps it's obvious to say but whiskey is back! After years of idly collecting dust on back bars, witness to the fame of so many flavored vodkas and fill-in-the-blank-tinis, brown spirits have slowly muscled their way to the speedracks of our favorite bars, to be enjoyed alone or in cocktail.
Gone are the days when a bourbon or scotch would wait desperately to be mixed with cola, or pine for a crew of victorious lawyers to toast. Here are the days of the corner bar with 200 bourbons and brown spirits peppering cocktail lists nation-wide.
Scotch for My iPod
Scotch is perhaps the earliest ancestor to what we today call whiskey, and for over a century was eponymous with whiskey. By the time I arrived behind the stick around the turn of the millennium (and about 17 years into the venerable Josh Childs career!) whiskey was what you mixed with coke and single malt was what you gave grandpa. There were about three to choose from--a lighter one, a smokier one, and one that was sherry tasting.
Nowadays the booze industry rewards diversity across the board. New botanical blends and old tom gin recipes pop up daily, a dozen rums on the back bar seems normal, and bourbon, once paired down to a lone bottle in the well, comes in small batches, single barrels, high ryes, wheat-eds, and craft labels. In an era where consumers can access a million varieties of million of things right from their iPhone, its no wonder that drinkers would support the same sort of diversity. Now scotch may have been the last to pick up on such an obvious trend, but one could argue that it is better suited to offer variety than any other spirit. With a combination of geographic variables, regional style preferences, and blending, aging, and finishing techniques, scotch inherently offers range.
So lets look at a few burgeoning scotch trends that are probably worth paying attention, and in so doing maybe find a few holiday gift ideas for some latent malt drinkers.
Blended scotch isn't just the last result drink at a wedding reception anymore. For those who don't comb through British legal jargon on the regular, blended whisky contains a mixture of malt spirit and grain spirit (usually less then half malt) barrel aged for minimum 3 years. Robust malt flavor can be a little much for some drinkers. Blending in grain spirit gives a lighter quality to the whisky, and blending different malts attains a more balanced flavor. Lighter and smoother whisky can appeal to the less experienced whisky drinker, so, understandably this area has a lot of room for growth. AND blended whisky often sells at a fraction of single malt prices--double win!
New great entries from boutique producers Pig's Nose and: Compass Box: Great King Street offer good quality, value, and underdog inspiration. Some of those dusty labels are resurfacing as well. If you like Macallan but want to have money left for groceries, try Famous Grouse.
Blended/Vatted/Pure Malt Whisky
If you love the funk and spice that malt brings to the table but don't want to commit to all smoke, blended malts are the way to go. Blended Malt Whisky (historically called Vatted Malt) is a tradition that dates back almost two centuries. In the old days wine and tea merchants would buy single malts from different distilleries, mix them together, and throw their name on the label. While blended whisky has been ubiquitous since the 1800s, blended malt whisky has stayed under the radar. Today new labels are popping up all of the time, as there are plenty drinkers who want a more rounded experience than any one whisky can offer. Vatting is a true art of the palate, and sometimes mixing five whiskies can give you something that one cannot. Sheep Dip, Compass Box: Peat Monster, and Eades are all fun examples here. The folks at High West have been pushing further the vatting technique, with their Campfire label, which marries scotch malt whisky with some American rye and bourbon.
Want to taste a single malt distilled at Old Pulteney that has been aged for 21 years but don't have a couple hundred dollars to spend? Want to see what port finish does to a Caol Ila? Houses like Gordon & MacPhail buy stock from the big guys or for that matter whoever is offering, and by aging it in their own style create a whisky that is unique to the merchant but traceable to the distiller of origin. Literally hundreds of products from independent bottlers are showing up in purveyors' books every month. Many of them are quite unique one-offs or value buys, and sometimes both. Some of them are new takes on old favorites that the whisky enthusiast can really geek out on. There are many, many independent bottlers out there. Douglas Laing, Gordon & MacPhail, Duncan Taylor, and Signatory do a stand-up job. A now extinct Blackadder bottling of Caol Ila changed my life forever.
International Malt Whiskies
Mimicry is the highest form of flattery. Scottish malt whisky is popular enough for others to take notice, and in turn fire up their own stills. India, Japan, South Africa, Australia, and yes, the US of A are some of the non anglo-celtic malt whiskies out there. In some cases international malts are exemplary counterparts to their Scottish buddies, deserved of a place in a flight of scotch--Japanese whiskies from Nikka and Suntory ring a bell. In other cases they are more indicative of local distilling styles, as is the case with some of the new malt whiskey brands on the US markets. Beech-smoked California single malt whiskey anyone?
In a climate where visibility is crucial, many American and international malt whiskies jump out in contrast to the ubiquitous bourbon and rye selections on shelves and back bars. McCarthy's, Wasmund's, and St. George simply offer something very different while maintaining the patriotic allure of drinking a native spirit.
Further, here in a new golden age of our industry, a drinker or barkeep has what seems like limitless options to chose from--a type of cordial for every course or different mescal for every occasion. And finally, crotchety old grandpa scotch has caught up with the times and got a facelift, and it looks pretty damn good.
If New Age spiritualists are right, the world's going to end soon- December 21st to be exact, but that's their interpretation. We've heard this kind of 'doomsday' thing before, of course, but here's the real deal: Friday ends a 5,125-year cycle called the 'long count' in one Mayan calendar, which scholars say simply ends the calendar and begins another (and who doesn't like a clean slate?).
I certainly plan on paying my mortgage and bills, but false prophets and their accuracy not withstanding, assuming the worst case scenario, I began thinking about what my last drink might be.
Being a cocktail blog, I should pick a clever craft libation, but if all bets were off, probably I’d drink a high end bottle of bubbly like Taittinger Comtes du Champagne which I normally can't afford.
Clearly I better consult an expert.
Beau Sturm, my partner in Trina's Starlite Lounge has, per usual, done the heavy lifting when it comes to liquor knowledge, gave me some insight. He tells me that historians believe the Mayans would offer a liqueur as an offering to the gods called Xtabentun (sh-been-toon)- an anise, fermented honey, Xtabentun flower, rum based spirit. Rumor has it they had some unique ways of imbibing it themselves to get booze in the bloodstream faster- sounds like an early rave. Xtabentun still is made in the Yucatan, and Beau got a hold of some (as my luck would have it) for a drink. He says he "loves the idea of a Mexican Sazerac because the Xtabentun is reminiscent of Herbsaint." He goes further regarding his naming the drink- "easy, because it's the coolest car ever made."
El Camino 2 oz Reposado Tequila, .5 oz Xtabentun, dash of Bittermans Mole bitters (think chocolate), no garnish.
Beau's 'doomsday' cocktail would be a bone dry vodka Martini, 3 olives, ice cold like a stock broker might drink. Why? Because the Fiscal Cliff (also his renaming of the cocktail) scares him much more than the end of the Myan calendar.
Thursday night what I really should do is stop by the great Central Square neighborhood spot, Green Street Grill. Owner Dylan Black has as much claim to the cocktail revolution in Boston as anyone. In fact, the roster of all-star bartenders who have worked with him, at his bar, is like the original Dream Team- and he's Patrick Ewing. While I could pick a variety of beverages from the present day five countries officially celebrating the end of the Mayan calendar; Mexico, Belize, Guatemala, El Salvador and Honduras- I'm still craving Tequila. Dylan has suggested my last cocktail, then, should at the very least be a classic, the Rosita 1 oz Blanco Tequila, 1 oz Campari, .5 oz each of sweet and dry vermouth, orange peel. He can read me well- an elegant, bittersweet Negroni variation, a perfect toast before the end of days.
Then, the following week, I'll go in and just have a beer.
Twelve drinks of Christmas would be logical and probably one can find similar posts all over the internet. So how about 17? Terrific bartenders from all over Boston and as far as Providence have been kind enough to help me out with quintessential and esoteric holiday drinks, I encourage you to visit these great spots and try one. If nothing else, one of these cocktails will be a welcomed remedy for a stressful over-commercialized holiday season.
Max Toste and Dave Cagle have been running one of the best bars around, period. Hugely underrated, I'm telling you, make a trip to Alston either at Deep Ellum or their new delicious sister spot, Lone Star Taco Bar. Max is starting off my cold weather holiday revelry with:
The Cricket .75 oz Cognac, .75 oz Fair coffee liqueur, .5 oz Branca Menta, 3 oz heavy cream, garnished with Mexican chocolate and a mint sprig.
Sam Treadway Backbar
A lot of amazing accolades have come Sam's way, and they are completely accurate. He'd probably rather be at one of his cocktail competitions (preferably South Beach) but for a creative holiday libation it doesn't get better than with this gentleman right here in Somerville. If you haven't been, head to Union Square and backbar asap.
Mexican Gin 1 oz smoked juiper infused blanco Tequila, 1 oz Aveze, 1 oz Cocchi Americano, juniper garnish.
Will Quackenbush Highland Kitchen
Will is terrific and Highland one of my all time favorites- plus his description is so fitting for the season: "While I never really intended it to be a holiday cocktail per se, I really love recommending it during Festivus because it hits all the right notes. Spicy, warming, evocative, curative, a bit inebriating....the name comes from the town in Vermont that my dad did his pharmacy residency in 1966. It's kind of what I was after...a tonic that some druidic or early Enlightenment chemist would devise as a tonic for the winter solstice blues. A tribute to a guy standing behind the counter for the last 50 years listening to people's comlaints about their aches and pains and doing his best to dispense cures that might abate them. Same church, different pew. Hope you like it."
The Bristol 2.25 oz Bulleit Rye, .75 oz yellow Chartreuse, .25 St. Elizabeth Allspice Dram, 3 dashes Fee Brothers Aztec chocolate bitters, orange peel garnish.
Fanny Katz Belly
Check out the new wine and cocktail bar adjacent to The Blue Room in Kendall, they even have a fire going outside- really!
Cedric Street Sour 1.5 oz Bully Boy American Straight Whiskey. .5 oz Amaro Montenegro, .5 oz Noilly Pratt Dry Vermouth, .5 oz honey syrup, .5 oz lemon juice, barspoon Allspice Dram.
Joy Richard Citizen, Franklin Group
Magazine covers, nationwide cocktail competitions, superstar. I really don't need to say more here than I've said before, but who better to share a holiday cocktail with?
Stinger Snowcone 1.5 oz Pierre Ferrand 1840, .25 oz Branca Menta, 1.5 oz Fresh Cream of coconut, over crushed ice.
Josh Taylor Westbridge
I simply love his drinks, and the warm inviting service and beautiful room here make the season even more festive. Plus, rumor has it they're doing a brunch New Year's day- I'm crashing. Here's his take: "a classic cocktail that already features seasonal ingredients, it gets a boost in flavor from warming spices."
Spiced Jack Rose 2 oz spiced Applejack brandy, .75 oz house grenadine, .5 oz lemon juice, dash of Pechaud's bitters. No garnish.
Bryce Mack Canary Square
JP's neighborhood hotspot is known for a great beer selection, but their cocktails are not to be missed- here's Bryce's take on the classic.
Canary Square's Spiked Egg Nog 12 large eggs, 2 cups sugar, 1 cup heavy cream, 4 cups whole milk, 1 liter Bourbon, 1/2 cup dark rum, 1 cup cognac, nutmeg
Ran Duan, 'The Baldwin' at Sichuan Garden II
A great story: Ran went away to school, returned to his family's Chinese restaurant (in the old Baldwin mansion by the way) and created a killer cocktail program. This spot is worth a trip, or a least a New Year's resolution for one.
Father's Advice 1 oz Bacardi 8, 1 oz Amontillado sherry, .75 oz Cynar, dash of Black Strap bitters. Dry stir with no ice, orange twist zest and discard.
Sahill Mehta Estragon
Sahill is a tremendous guy who puts his heart and soul into his drinks. He still flies under the radar, but make no mistake, he's one of the top bartenders in town. My New Year's resolution is to see him more.
The Unbearable Lightness of Being 1oz Averell Damson Plum Gin, .25 oz St. Elizabeth Allspice Dram, Cava, lemon twist garnish.
Nate Hayden Beehive
Don't let the popularity and size of the Beehive fool you, they are serious about their beverages- check out the Champagne list for example. Nate makes my kind of cocktails and this one is no exception. Go hang out with great drinks and jazz when in the South End over the holidays.
Kentucky Orchard 2 oz brown butter infused Bourbon, .5 oz St. Elizabeth Allspice Dram, 3 oz apple cider.
Lou Saban Oak Long Bar + Kitchen
Copley during Christmas- yes, and the newly revamped Oak Room with Lou behind the stick. An ideal time-out from holiday shopping, or in my case, it is holiday shopping.
Vulgar Bittered Sling 3 oz Maker's Mark, .75 oz apple cinnamon simple syrup, one dash each of Regan's orange bitters, Fee Brothers whiskey barrel aged bitters, apples with cinnamon garnish.
Manny Gonzales Saloon
Cold weather, holiday revelry, this room is ideal for the season feeling like an elegant club from a century ago. For me, two added bonuses- the cocktails are top notch and I live nearby.
Spiced Old Fashioned muddled raw sugar cube with muddled lemon and maraschino cherry, .25 oz Allspice Dram, 2 dashes Peychauds Bitters, 2 oz Sons of Liberty Pumpkin Spiced Whiskey
David Mangiantine Farmstead
Farm to table in Providence, RI with owner and James Beard finalist Matt Jennings? Can't use the sleigh, but sounds like a roadtrip is in order. The reward being amazing food with a delicious holiday spiced cocktail? Sounds like a new tradition.
The Augustus 1 oz Bulleit Rye, .75 oz Canton Ginger liqueur, .25 oz Allspice Dram, soda, lemon twist.
Natalie Wentworth JM Curley
Beautiful, funny, talented- man, she can make me anything she wants. A delicious Cognac drink- yes, please!
Christmas in Hollis 1.5 oz Hennessy VSOP, .5 oz King's Ginger liqueur, .5 oz Pierre Ferrand Dry Curacao, apple ginger garnish.
John Henderson Scholar's
Believe me, I have seen it all downtown, and patiently waited. There is a lot happening now in the area including John and the terrific cocktail program at Scholar's. A hot drink after an afternoon on the Frog Pond's ice rink sounds seasonally ideal.
Mez-Cafe 1.5 oz Del Maguey Crema de Mezcal, 1oz coffee liqueur, 4 oz hot coffee, layer with whipped cream and dust with chili powder.
Bob Mccoy Eastern Standard
Ok, they have quite literally set the standard. Bob kills it, with his holiday take on a classic a Sex Pistols reference? Awesome. Instead of carols I'm listening to 'Submission' right now. Bob says:
"Inspired by the traditional holiday beverage Tom and Jerry, this drink is named after the legendary couple Sid Vicious and Nancy Spungen. Iconic symbols of the punk rock movement; they represent a style that, like this drink, is stripped-down, fast-paced, and effective. The drink itself is rich with the oak-aged flavors of vanilla and honey and enhanced by sweet cream and winter spice."
Sid and Nancy .75 oz Plantation Grande Réserve 5yr. Rum, .75 oz Pierre Ferrand 1840 Original Formula Cognac, .75 oz spiced syrup, steamed half and half.
The Ashmont Grill has been a neighborhood staple in Dorchester's Peabody Square since opening in 2005. I'm thinking of having the 'train wreck fries' and a great cocktail- awesome. Here, a winter take on a classic summer libation- I can keep pretending it's warm outside, right?
Winter Warmer Daquiri by Heath Davis 2 oz Bacardi 8, .75 oz lime juice, 1 oz pepper/cinnamon syrup, dash of Bitterman's Hellfire bitters, lime garnish.
Adam Lantheaume is a busy man. I arrive an hour before his shop, The Boston Shaker, opens and he's in the process of receiving a large order from Associated Buyers out of Barrington, NH. They feature mixers, sugar cubes, and other specialty items that Adam will need for the busy holiday season ahead. This process shows clearly that for any bar or cocktail related items his store is the place to go- and we're lucky it's nearby in Davis Square. If you haven't been, it's a must, if you have, well, you know you'll need something else for the holidays. I'm buying a punch bowl for my brother and some bar tools for friends.
Let's rewind. Adam worked in the technology industry years ago and the famed
B-Side Lounge was perfectly (and prophetically, it turns out) situated between his work and home. He started out drinking spirits on the rocks, and was gradually introduced to cocktails by the great staff there. To duplicate some of those drinks on his own, Adam would go to some of the big retail home goods stores, and buy cocktail shakers and related items that inevitably broke or didn't quite work. In response, legendary bartender
Dave Cagle (now at Deep Ellum) bought him a decent bar spoon and Boston Shaker at Restaurant Depot, and the rest is history. Adam was determined to find these items and offer them to other enthusiasts. He began purchasing bitters from online sources, and bars would order through him- the seeds had started to grow.
LUPEC (Ladies United for Preservation of the Endangered Cocktail) threw a party at the now shuttered Grand in Union Square, and Adam eagerly attended. Timing is indeed everything, he convinced the owners to lease him a portion of the store to sell all things cocktail. It has been a pleasure, as I have always been a fan, to watch as he has grown from the corner of another shop, into the wonderful retail store he owns today. Adam now also has an impressive online store with completely redesigned website. He regularly (and quickly, I might add) sells out cocktail classes. He revels in the process, directing customers with ease, from to a present for a friend or new specialty item for an industry veteran working a top bar.
Biitters, shakers, complete sets of tools, books, mixers, soda systems- I think you can tell I love this place. An insider tip: go in to the store with no real agenda, ask questions, talk cocktails. You'll leave with plenty of goodies and new ideas. That's the fun after all, where better to fulfill all your holiday cocktail shopping needs? If you're like me, you'll leave with plenty of cheer and stuff for yourself too.
The Boston Shaker
69 Holland Street, Somerville, MA, Davis Square
Between now and the New Year M-Sat 11am-8pm, Sun 11am-6pm
Drambuie/Bacardi Thursday December 20th 5pm-7pm
Grand Ten Distillery Friday December 21st 5pm-7pm
I am not a heavy drinker, I swear. But what do people think when I meet up to taste Scotch with Catherine Schiff who represents, among other spirits, Cutty Sark first thing on a Monday morning? Most of us are considering a second cup of coffee and I'm making a Blood & Sand? Crazy. Cutty Sark leapt onto the scene in 1923. Light, subtle smoke, easy to drink, the brand was first 'imported' during prohibition via the Bahamas by Captain Bill McCoy a bootlegger of impeccable integrity. Cutty Sark was one of the famed spirits dubbed
'The Real McCoy.'
Today the malts in the blend are primarily selected from the famed Speyside region of Scotland- central components being legendary The Glenrothes and The Macallan. The Whisky ages in American oak casks that have previously been used for Oloroso Sherry, rounding out the final blend. Cutty is an excellent starter Scotch, and perfect for cocktails adding a smokey rich character without being overbearing. Great history is carried on but any stuffy old scotch images are pushed aside by the young and talented Kirsteen Cambell (pictured here), master blender since 2010. All this with a low price tag.
I know I'm a year off, but the Scotch that most likely would have been used to create the Blood and Sand cocktail was similar in style to Cutty and also geared to the American market. Made for the 1922 movie of the same name, starring Rudolph Valentino (Rita Hayworth was in the remake- thanks for the correction Charles)- it doesn't get much better than that. Improbable ingredients mixed together
sound questionable at best but the drink is great- almost tropical in nature.
Blood and Sand: .75 oz Cutty Sark, .75 oz Cherry Herring (cherry brandy), .75 oz orange juice, .75 oz Sweet Vermouth. Shake all ingredients with ice and strain into a cocktail glass. Cherry garnish.
Try this too, my bartending colleague Thomas Tietjen's take on the classic Rob Roy.
Roberta Roy: 2 oz Cutty Sark, .75 oz Dry Vermouth, .5 oz Luxardo Maraschino. Stir ingredients with ice, strain into a cocktail glass, cherry garnish.
I really like the balance of malt, smoke, cherry liqueur.
Prohibition, of course, is far distant both literally and figuratively from our present day cocktail drinking times. How different would our industry be if it had never happened?
Probably safe to say certain shots and blue drinks of the '80s would not have been born- and I might not be writing this post. But, for 13 years there were no legal drinks sold or consumed in the United States (a side note- distilleries like Four Roses continued on legally for 'medicinal purposes,' my kind of cure). What remains is a uniquely American legacy, and we have finally made up for lost time.
In celebration of its end, a toast tomorrow evening is absolutely mandatory wherever you are. Perhaps at 9:00pm, the 21st hour, celebrating the 21st Amendment to our Constitution. On December 5th, 1933, Utah was ironically the tipping vote, and as they were the 36th state to ratify, at 5:32pm Roosevelt immediately put repeal into effect stating "what America needs now is a drink."
I could not agree more.