IslandVibesIOP.com 19 FOOD & BEVERAGE To sample these and other mocktails, visit Woolwine in the bar at Acme, located at 31 J C Long Blvd. daughter of Gov. Edward Rutledge and a member of Charleston’s elite planter society, indicates that even before the Civil War the dish was being eaten by Black and white residents of all classes in the Lowcountry.” Moss added, “It’s likely that plenty of The concept of giving up alcohol for a month originated not to overcome brain fog or overall exhaustion after a whirlwind holiday season, Flavor of the Month Hippest holiday meal on the menu: Hoppin’ John By Sarah Rose Dry January mocktails that demand a cheers By Sarah Rose but to conserve resources during World War II, according to a blog entry entitled “The History of Dry January is Older Than You Think.” The article stated that in 1942, the Finnish government launched a propaganda blitz campaign called “Ratis Tammikuu” in order to raise readiness and “to help prevent the rise of dependency, which had happened as a result of the traumatic events of the total war as it progressed.” “Everyone from the soldiers on the frontlines to people at home needed to do their bit to help the country succeed and prosper,” the blog post explained. “Beer production uses grains that could be better served in food production in case supply lines or stockpiles are damaged, and many countries handled this dilemma in different ways, often through rationing.” Further, in a story called “The Origins of Dry January” for Time Magazine, writer Solcyre Burga reported that the modernized idea as a solution for ditching the holiday hangover “came from Emily Robinson, a In the Lowcountry tradition, a hearty dish known today as Hoppin’ John is made with black-eyed peas, rice and bacon. The meal, when accompanied by collard greens and cornbread on New Year’s Day, is said to manifest good luck. According to Robert Moss, who wrote an article entitled “The Historic Problem with Hoppin’ John” for Serious Eats, the culinary history of the recipe is “Clearly African in origin. Its inclusion in cookbooks like Sarah Rutledge’s “Carolina Housewife,” written by the people in Charleston had made it a custom to eat it on that day. By the early 20th century, the connection with luck on the new year was established.” For those who are interested in experimenting with Hoppin’ John while conjuring its fortunes in 2026, executive banquet chef at Wild Dunes Resort, Shawn Singer, shared the recipe that he used as a young culinarian graduating from Johnson & Wales’ Charleston location in the late 1990s. “We made this a ton at the Carolina Yacht Club on East Bay, which was one of my first jobs out of college,” he said. INGREDIENTS: 1 pound black-eyed peas .75 pound thick-cut bacon .5 pound andouille sausage 1 yellow onion 2 ribs of celery 1 red pepper 2 cloves of garlic 3 collard leaves 7 cups of chicken stock 1 cup of long grain rice 2 tablespoons of thyme 2 bay leaves Salt and pepper to taste INSTRUCTIONS: Soak black-eyed peas in cold water overnight or if in a time crunch, soak them in hot water for 2 hours. In a Dutch oven, cook bacon over medium heat until crisp, stirring with a flat wooden spoon. Add andouille, onion, celery, red pepper and garlic. Cook until onions are translucent. Add chicken stock, black-eyed peas, collards and salt and pepper to taste. Cook on medium low heat until black-eyed peas and collards are tender, approximately 1 hour. Taste for flavor and adjust accordingly. Add rice, bay leaf and thyme. Cover pot and let cook on medium to low heat until rice is tender. Stir and let sit for 20 minutes to allow flavors to come together before serving. young woman who gave up drinking for a month in January 2011 to better prepare for her first half marathon.” Thanks to Acme Lowcountry Kitchen bartender Jared Woolwine, who shared the following mocktail recipes, the tradition of taking a break in January will be as simple as it is delicious. PAINKILLER 1.5 ounces pineapple juice .75 ounces orange juice .5 ounces cream of coconut Top with nutmeg Garnish with an orange wheel INSTRUCTIONS: Combine the juices and cream of coconut. Give the mixture a vigorous shake until the cream of coconut froths. Sprinkle nutmeg and garnish with the orange wheel. CHERRY LIMEADE: 1 ounce lime juice .5 ounces nonalcoholic triple sec Sprite Garnish with maraschino cherries and a lime wheel INSTRUCTIONS: Combine lime juice, triple sec and one of the maraschino cherries, give it a quick shake and top with Sprite. HIBISCUS MULE 1 ounce lime juice .5 ounces hibiscus syrup Barritt’s ginger beer Garnish with mint and a lime wheel INSTRUCTIONS: Combine the lime juice and hibiscus syrup in a glass, pour the ginger beer about half way and add ice. Shawn Singer
RkJQdWJsaXNoZXIy MjcyNTM1