It may, at first glance, not seem for much of the world to be the season for walking outside, no matter how nice your greenery is. However, I find a brisk walk on a chilly-but-sunny day to be invigorating, especially if you do it while sipping this cocktail, and then end it with some nice, hearty, slightly sweet, baked goods. How does that all go together? Well, really, it’s thanks to Everett’s (that’s up here in the W-A for those who don’t know) Bluewater Organic Distilling, who just released their Wintersun aquavit. An organic spirit (like all of theirs), it’s a shout out to distiller John Lundin’s Swedish heritage, and with that has an essence much like the traditional aquavits you might have encountered (though there are tons), but with a distinctive balanced aroma and flavor bringing together caraway, anise, and orange.
I (don’t be jealous – it’s the holiday season) recently got a bottle in the mail and after trying it out solo (which you should too, as it’s worthy all alone), had to try it in a cocktail, too. Because that’s what I do! After playing around with a little of this and a little of that, I found some swell in-the-shaker dancing partners, starting with another Northwest hit, broVo spirits’ (from up here in Woodinville) delicious award-winning cherry liqueur Boomerang. It has a lush cherry-ness combined with a little vanilla, walnut, cinnamon, apricot, and citrus. You can – until you try it – dream about how this would combine perfectly with the Wintersun, and why the baked goods are a good idea. However! That wasn’t it. After much liquid hemming-and-hawing, I felt a little bit more of this and that was needed. And the this was old pal maraschino liqueur, and the that was Scrappy’s legendary Cardamom bitters. They rounded that spice and fruit level out to eleven. The shrubbery will feel overjoyed to have you walking through it with this mix – and you’ll be pretty happy about it, too.
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add it all. Stir well.
2. Strain into a cocktail glass of your choosing. Garnish with the twist. Walk through shrubbery (with a big coat, if chilly).
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Though, admittedly, there are a fair amount of decent ones out there now-a-days, I’m still a little wary of flavored vodkas. Don’t get me wrong, unlike some, I like a good vodka, one with a crisp clear taste – but have just been scared off by pre-flavored vodka nonsense in the past, where the chemicals used to created said “flavor” rule the bottle roost, so to speak. However, CA distillery Hangar 1 is pretty reliably high on the standards, and their Mandarin Blossom, especially is an old fav. So, when I recently (I know, I’m lucky!) received a bottle of their latest in the mail, I was inclined to be welcoming.
But it was a rosé vodka! Which I’d never heard of. However (again!), I am nothing if not adventuresome, so, combining that with Hangar 1’s rep, I decided to dive in (metaphorically), and – I was glad I did! Here’s the skinny: it mixes Hangar 1’s vodka and California rosé wine. That’s it. Neighbors combining together, without anything else. It has a clean, floral, apple-y nose, and an also a clean, fresh taste, with a real rosé-ness, with more floral notes and a bit of fresh berry, and a nice dry finish. It’s good all alone over a little ice, a hit for spring and summer when you want something that’s smooth, but which has a little umph. But it’s a smart choice in fall and winter, too, when you want a dream of spring and summer.
But, as you’d expect from something made with two good neighbors, it’s neighborly playing with others in cocktails – and I didn’t wait long to start playing around with it and others. Because of those floral, botanical notes, I ended up traveling down a bouquet-ish road after trying a few things, bringing in some delicate and delicious crème di violette, and wine-based delicately herbal French aperitif Lillet Blanc (a distant cousin of sorts to our vodka, due to the wine connection). The final part of this flowery fête was a few dashes of Scrappy’s lovely Lavender bitters. All together, you’ll take many looks with One More Look, as the layers of floral fun are sure to be a hit.
1. Fill a mixing glass or cocktail shaker halfway full with cracked iced. Add every blossom (or everything). Stir.
2. Strain into a cocktail glass. Garnish with the lemon twist. Enjoy, neighbor, enjoy.
Hey, guess what – yesterday was Thanksgiving! Wait, you knew that? Then perhaps what I’m about to be telling you is something you’re already aware of, as it’s as much as Thanksgiving tradition as turkey. That’s right, I’m talking about the post-Thanksgiving (either day of, or day after, that being today) Gizmo, which utilizes the leftover cranberry sauce. This one (you probably know this, too, as it’s part of the legend of Thanksgiving) comes from Jeremy Holt, from way back to the 1600s, or thereabouts.
2-1/2 ounces gin
1 ounce homemade cranberry sauce
1/2 ounce simple syrup (optional)
1. Fill a cocktail shaker halfway full with ice cubes. Add the gin and cranberry sauce, and syrup if using (I like the syrup, but I also like second helping of dessert). Shake exceptionally well.
2. Strain into a cocktail glass. Drink up around bites of leftover stuffing.
At the bar the Friday night crowd was jammed three-and-four-deep. Most of the drinkers wore work pants and heavy-soled work shoes. Some were very old, sitting in groups at the tables, their hair white and their faces wrinkled. But their hands didn’t tremble as they lifted beer mugs and shot glasses. They could still lift a drink as well as any Hut regular, and they held their alcohol with a certain straight-seated dignity that gave them the appearance of venerable elders at a town meeting.
—Shoot the Piano Player, David Goodis
Okay, yes, you caught me. I’m having a Golden Frog, and Italian-ing it in name. I’m apologize, but I just returned from Italy (or maybe I’m on my way back still, sometimes when traveling and taking time away it’s nearly dreamlike, and time does strange things to you, especially in Umbria I believe, when you’re on a hillside and the sun in bright and the air is crisp and you have a drink of vodka, Galliano, Strega, and lemon juice, and everything is so gold, gold, gold), and am craving a little more Italian vacation in my day, and so here I am with a La Rana d’Oro and you’re hassling me about the name? You probably won’t get one, then.
1-1/2 ounces vodka
1-1/2 ounces Galliano
1/2 ounce Strega
1/4 ounce freshly squeezed lemon juice
1. Fill a cocktail shaker halfway up with ice cubes. Add the vodka, Galliano, Strega, and lemon juice. Shake well.
2. Strain through a fine strainer into a cocktail glass. Serve in an Italian manner.
“Eddie grinned sheepishly and said, “Good evening, gents. Uh-uh-uh rye highball, but not too much rye.”
The laugh that went up drowned out the rest of it and he had to repeat himself so the barman could hear him. “And find out what the rest of the gents will have.”
Miller killed his drink, winked, and said, “Uh-uh-uh sarsaparilla for me.” He banged his hand down. “I don’t care if I do get drunk!” Another roar went up.
— Cornell Woolrich, Cigarette, in Night & Fear