May 1, 2015

What I’m Drinking: The Manhattan

Well, sometimes there’s nothing that needs to be said. The Manhattan. Damn right.

manhattan

The Manhattan

Ice cubes
2-1/2 ounces bourbon (I used Woodinville Whiskey Bourbon. It’s great.)
1/2 ounce Punt e’ Mes sweet vermouth
2 dashes Angostura bitters
Maraschino cherry, for garnish

1. Fill a cocktail shaker halfway full with ice cubes. Add the bourbon, sweet vermouth, and Angostura bitters. Pause a moment, in honor of all the Manhattans drunk before yours. Then stir well.

2. Strain into a cocktail glass. Garnish with a cherry.

A Note: I suggest Angostura bitters with a Manhattan, but if you’d like to experiment with Peychaud’s or an orange bitters, I surely wouldn’t caution against it. Though really, I wonder if that would then need a name change?

A Second Note: I used bourbon here, cause I was feeling it today. I know many of you like a rye Manhattan, and I do myself, too. I would probably switch the vermouth in that case.

A Third Note: Here’s a bar challenge to throw out when ordering Manhattans. Who know in what year the now-lost film “Manhattan Cocktail” was released? I believe only a 1-minute sequence from the film survives today, so this can be a bit of a doozy.

April 28, 2015

Cocktail Talk: A Slight Mistake in Corpses

we-are-the-deadNot too long ago, I posted a few Cocktail Talks from the Day Keene story collection, The League of the Grateful Dead. Cause Day Keene is awesome (go see all the Day Keene Cocktail Talk posts to see what I’m talking about). And now, I’ve got my gin-stained hands on the second Day Keene pulps story collection, We Are the Dead, and it is also the tops (and, between us, also needed a good copy editor. But don’t get stuck on the small stuff). There are many worthy novella-length stories in the collection, but our quote today is from A Slight Mistake in Corpses.

“He’s in the chair,” McNeary said grimly. “We caught him, as the colored maid at his hotel informed me, in ‘fragrent delicto.’ The dead blond was in his bed, the boodle was on his dresser, and Little Boy Blue had a hangover that was a yard wide and all rye.”

–Day Keene, A Slight Mistake in Corpses

April 24, 2015

What I’m Drinking: How Does Your Garden Grow

Sometimes, I even surprise myself when making drinks. This is one of those times! When I started messing around with the three ingredients in this drink, I was all, “there is no way these will come together,” and then, “yowza!” they worked better together than Sonny and Cher. During their good period. It started with Sidetrack Distillery’s new Shiso liqueur, which is made from the Asian herb it’s named after, and which is a singular, herby, botanical elixir that must be tasted to be believed, and which has a brilliant color to match its taste. I figured (rightly, as it turned out) that it would go well with gin, but I needed a gin that had a solid juniper taste, but also a little citrus, and some botanicals as well – and Copperworks gin is just like that (and it’s local to WA, much like the Shiso, so that was nice). But the third ingredient is a wild card – the Italian orange-y and a wee bitter-y aperitif, Aperol. I just worried the cocktail would get muddled with all those flavors, but dang, instead they all just shared the spotlight in a way that let the flavors shine. This is swell spring drink, and if you can track down these three, give it a whirl.

garden-grow

How Does Your Garden Grow

Cracked ice
2 ounces Copperworks gin
1 ounce Sidetrack Distillery Shiso liqueur
1 ounce Aperol
Orange twist, for garnish

1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add everything but the twist. Stir well.

2. Strain into a cocktail glass. Garnish with the orange twist.

April 21, 2015

Seattle Magazine Cocktail Catch Up

Tumble Swede cocktailHello, and happy day! Why, you may ask? Cause today is the day when I put up a bunch of links to past Seattle magazine cocktail, spirit, and such posts that you may have missed over the last few months. And if that’s not happy, I don’t know what is.

•    No Fooling: Four Drinks with Awful-Sounding Names That Taste Swell

•   Late March Local Distillery News

•   Talking Irish Whiskey with Teeling Founder Jack Teeling

•   Cocktails and Cheese: Pairing Four Drinks and Four Cheeses

•   Copperworks Distilling’s Jason Parker on Local Spirits and Liqueurs

•   Spotlight on Old Ballard Liquor Co.’s Riktig Aquavit

•   Where to Drink on Valentine’s Day

•   Seattle Cider Co. Expanding, Whiskey Tasting with John Howie

*See all Seattle Magazine action by me

April 17, 2015

What I’m Drinking: The Gin Fizz

Okay, I know it’s only April, but dang, we’ve had some serious spring days out this-a-way, with that good ol’ sunshine bringing the light and warmth – and the need for bubbly, refreshing drinks, like the good ol’ Gin Fizz. If you’re in a locale where it doesn’t feel springlike (and admittedly, we’re still having days where it seems anything but spring), well, you should still have a Gin Fizz, because when sipping it you’ll feel the sense of spring, even if outside your window it’s anything but.

gin-fizz

The Gin Fizz, using the recipe from Good Spirits

Ice cubes
1-1/2 ounces gin
1 ounce simple syrup
1/2 ounce freshly squeezed lemon juice
Chilled club soda
Lemon slice, for garnish

1. Fill a cocktail shaker halfway full with ice cubes. Add the gin, simple syrup, and lemon juice. Shake well.

2. Fill a highball glass three-quarters up with ice cubes. Strain the mix into the glass through a fine strainer.

3. Top off the glass with soda water. Garnish with a lemon slice.

A Variation: Add the white of an egg to the shaker along with the gin, syrup, and lemon juice and you have a Silver Fizz.

A Variation: Add the yolk of an egg to the shaker along with the gin, syrup, and lemon juice and you have a Golden Fizz.

A Variation: Add the white of an egg to the shaker along with the gin, syrup, and lemon juice and you have a Royal Fizz. And breakfast.

April 14, 2015

Cocktail Talk: The Cocktail Waitress, Part II

cocktail-waitressThe lost James M. Cain novel – which was found, thankfully – is good enough that I couldn’t have just one Cocktail Talk from it (if you missed The Cocktail Waitress Part I, catch up). So, here’s another quote from the book to wet your whistle (and to get you to read the book, if you haven’t already. But you probably have. Cause you’re cool like that).

“Sergeant Young, can I thank you again, for suggesting I come here, for recommending me to Bianca, or vice versa, whichever is the right way to say it? I handed over the wine and cocktail list, though obviously he knew the Garden better than I did and probably already knew what he liked to have.

“I’m glad she had an opening for you, and that you took it.” He handed back the card. “You can ask Jake to make me up a smash.”

Jake mixed a whiskey sour and poured it into a highball glass with some muddled mint leaves at the bottom. Sergeant Young took a long sip and set it down, then looked me over from head to toe. This time I didn’t stiffen. A week can make a difference

– James M. Cain, The Cocktail Waitress

April 10, 2015

What I’m Drinking: The Bijou

This is one of those moments where I wonder about my own sanity. I woke up this morning, and thought, “I’ve never had the Bijou recipe on the ol’ Spiked Punch blog. And the Bijou is one of my all-time favorites, at least in the top 20, or 25, somewhere in that range for sure, and a drink I travel back to again and again because of its balance and herbal-spice-nice combination, and cause it’s called the Bijou for Bruce’s sake, and what am I doing not having it on the blog?” So, I thought all that, got up, and instantly made myself a Bijou. You should do the same.

bijou
Bijou, from Ginger Bliss and the Violet Fizz

Cracked ice
1 -1/2 ounces gin
3/4 ounce green Chartreuse
3/4 ounce sweet vermouth
Lemon twist, for garnish (sometimes this is skipped, but I sorta like it)

1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the gin, Chartreuse, and vermouth. Stir well.

2. Strain the mixture into a cocktail glass. Twist the twist over the glass and drop it in.

April 7, 2015

Cocktail Talk: The Cocktail Waitress, Part I

cocktail-waitressA lost novel by James M. Cain (James M. Cain!) came out a couple years ago, and I didn’t even realize it. Cause I am an idiot! But, that didn’t make me any less happy when I did find out, and when I found a copy I was ridiculously happy. Mr. Cain is of course one of the honest-and-true pulp and hardboiled masters, and so discovering The Cocktail Waitress, a lost novel of his, well, that’s treasure to a guy like me. And the book is fantastic, with many of the Cain hallmarks (sex, greed, stark, and characters that breathe), and with a fair amount of action in a bar called The Garden of Roses. In it, our main character learns a bit about what she’ll need to do besides delivering drinks.

“First set-up is for the old-fashioned. You know what an old- fashioned is?”

“You mean the orange slices and cherries?”

“…Yeah, them.” He gave me a long look, then went on: “And for Martinis?”

“I turn the olives out in a bowl and stick toothpicks in them.”

“For Gibsons—”

“Onions, no toothpicks.”

“O.K. Now, on Manhattans—”

“Cherries.”

“No toothpicks if they have stems on them. But sometimes the wrong kind is delivered, and them without stems take picks. On Margaritas—”

“Salt? In a dish? And a lemon, gashed on one end, to spin the glasses in?”

“Speaking of lemon—”

“Twists? How many?”

“Many as three lemons make. Cut them thick, put them in a bowl, and on top put plenty ice cubes, so they don’t go soft on me. I hate soft twists.” He looked at me like I was a dancing horse or some other marvel. “You sure you never…?”

I explained: “My mother used to give parties, and my father fixed the drinks. I was Papa’s little helper.”

– James M. Cain, The Cocktail Waitress

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