doughing in n. Recently, Whyte brewed a batch of American pale ale in her kitchen using hops she grew in her backyard. First, she heated five gallons of water on her stove to about 150 to 160 degrees. She poured it into a bucket full of malted barley—a process called “doughing in.”
mistelle n. Pedneault also produces an iced apple mistelle—with alcohol added to bring it to 20 per cent and served frosty, it’s Quebec’s version of ice wine—and is often paired on local menus with foie gras.
louching n. Specially designed for the purpose, it’s shallow-to-flat bowl is decoratively slotted, and a cube of sugar is laid on top. Very slowly, ice cold water is dripped over the sugar cube and slowly drops into the absinthe. That nectar first turns the liquor an eerie shade of milky green and, gradually, a cloud-like opalescent. This technique is called la louche, or louching.
fat washing n. Although in this case it’s bacon-flavored bourbon, and the process, known as a fat washing, is different from a typical infusion. Essentially, beverage director Paul Westerkamp renders bacon, combines the grease with Woodford Reserve bourbon, freezes it, pokes a hole in the upper frozen layer, and then drains and filters the liquid.
night lunch n. As our lovely little girl, Anna, came early, we had to spend a few extra weeks in the hospital with her. My wife and I learned a few things.…There’s a mystical fourth meal around 9pm called “night lunch.”
From the Double-Tongued Dictionary
