August 20, 2019

Cocktail Talk: Suddenly a Corpse, Part II

Image result for suddenly a corpseIt’s been many a moon (and many a year, really) since I first mentioned the book Suddenly a Corpse, published originally way back in 1949, with my copy from 1950. It features dashing, drinking, dame-loving, crime-solving lawyer Scott Jordan (Masur wrote a series of books with Mr. Jordan), doing all of the above, all starting when a large man shows up at his door – and then dies instantly. It’s a good rollicking read, and if you can find a copy in your local pulp booksellers, then pick it up. I recently re-read it, and realized that while I’d had a Cocktail Talk from it (be sure to read Suddenly a Corpse Part I, as it has one of my favorite lines), that really, it deserved two. Cause I really like the below quote about school, or a school at least.

I hesitated and said, “Give me a little time to think it over. Maybe we can do something for you.”

Her mouth twisted contemptuously. “Listen, mister, the finishing school I graduated from taught me more than how to sling a fancy highball. I don’t trust you. When a lawyer asks for time he’s thinking up ways to trick somebody.

 

–Harold Q. Masur, Suddenly a Corpse

 

August 16, 2019

What I’m Drinking: The Mighty M

While I like many distilleries from around the world, I like Washington State distilleries best-est. I’m a local-leaner at heart, which maybe isn’t a bad thing. It does mean that sometimes I have recipes on here that are all WA distillers, which could be frustrating if you don’t live here. But then think of this – WA is a great place to visit, and when you visit, you can then visit our wonderful distilleries, pick up the ingredients used here, and, well, enjoy a wonderful life and drink. Boom! I solved all the problems.

 

The Mighty M is vaguely – very – Manhattan-y, uses two ingredients that have “M” in their names, and is a drink my old pal Joel Meister might like, and that’s where the name comes from. But the drink is based on a spirit without an M, funny enough, Woodinville Whiskey Co. Straight bourbon. An award-winner, if you haven’t had this becoming-legendary bourbon yet, well, you need to make the above referenced trip more quickly! Cause it’s great, aged five years, made with only WA grain from one farm, with a spice, caramel, chocolate taste. And it goes amazing with our other two pals in play. First, a WA-amaro (Wamaro?) that I only became hip to recently, Highside Distillery Amaro Mele. Made on Bainbridge Island on a base of their gin, which itself has an apple-spirit base, using five bitter herbs and aromatics and aged up to six weeks in a used Bourbon barrel, it’s leans on the bitter side of the amaro world, with a smoky, herby, beautifully bracing taste. You might be starting to think this is one of those drinks that’s good, but solely strong, without a sweeter side. Enter, our third ingredient: Salish Sea Maple liqueur. The first maple liqueur I’ve ever had, this all organic number is velvety and like a better maple syrup (it would make for amazing pancakes). It adds those distinctive maple notes, pairs perfectly with the above two players, and brings just the right light kiss of sweet. Altogether, a mighty drink indeed.

mighty-m

The Mighty M

 

Cracked ice

2 ounces Woodinville Whiskey Co. Straight bourbon

3/4-ounce Highside Distillery Amaro Mele

1/2-ounce Salish Sea Maple liqueur

 

1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add all the mighties, all three. Stir well.

 

2. Strain the mix into a cocktail glass. If you’re feeling it, try garnishing with an orange peel. Then let me know how it is.

August 13, 2019

Cocktail Talk: The Two-Penny Bar, Part II

Image result for the two-penny barIf you missed The Two-Penny Bar Part I, be sure to catch up on your brandy – and reading – and for that matter, don’t miss a one of the many mighty Maigret Cocktail Talks, cause they are full of boozy jolly-ness, and will point you to many a classic read by George Simenon. This book (as it says on the back) that goes into the “sleazy underbelly of respectable Parisian life,” is too good, too, for just one Cocktail Talk post, especially because this second one has the good Inspector Maigret a little over-indulged on one of his favorite tipples – but this book does center around a bar!
“What are you drinking?” he heard a voice ask. “A large Pernod?”
The very word was enough to remind him of the week gone by, the Sunday get-togethers of the Morsang crowd, the whole disagreeable case.
“A beer,” he replied.
“At this hour?”
The well-meaning waiter who had offered him the aperitif was taken aback at the force of Maigret’s response.
–George Simenon, The Two-Penny Bar
August 9, 2019

What I’m Drinking: My Final Offer

Whiskey (with “e” or not) sometimes – or often – gets short shrift in the summer months, when the temperature is as high as modern hemlines. And I can see the point, a little, as whiskey is deep, dark, strong, and not known as a light-stepper. However! I also feel sad for whiskey, and think that there are many ways to utilize it that get the flavor, and also bring the refresh. Take this drink right here, which is a fruity, friendly, thirst-quencher that you’d be happy to have in the backyard as the sun goes down on an August day – or ever around the pool, if that’s your summertime activity of choice.
It starts with a whiskey that was new to me until recently (when some lovely little bottles showed up at my house – I know, I know, I’m lucky), Tommyrotter Distillery’s Triple Barrel American Whiskey. If you don’t know them already (and really, you should), Tommyrotter is a distillery from up in Buffalo NY, named after the Tommyrotters’ Club of early 20th century artist types, who (as the website told me), “sought adventure, mischief, and inspiration in nature.” I love that! That’s a good story for sure. Which wouldn’t mean as much if the whiskey wasn’t also good, naturally. A blend of three different whiskeys, which is then finished in French oak ex-wine barrels, this tipple is a very amiable and approachable spirit. It has a caramel and vanilla nature, accented by baking spice, apples (dried and fresh), and hints of herbs and other fruit – a little stone fruit here and there. The nose mirrors that taste, while the finish adds a bit more oak. Smooth! And well worth sipping solo.
But also, due to the approachability, dandy for mixing. Here, I brought in two fruit accents, both because I thought they’d match the whiskey well, and cause it seemed summer-y. To me, at least! First up, Rothman & Winter Orchard apricot liqueur. A brandy-based liqueur, it boasts a rich, lush, tasty that doesn’t get overwhelmed by cloying sweetness like some. Peach bitters from everyone friends at Fee Brothers rounds things out with its peach-forward-ness. Finally, some club soda (it is hot out, after all), a bunch of crushed ice I crushed myself (good exercise), and a sprig of mint from the garden. I’ve never really thought of mint, apricot, and peaches, but it’s a delight – when the whiskey is in place to make sure everyone plays nice.
final-answer
My Final Offer
Ice cubes
1-1/2 ounces Tommyrotter Distillery Triple Barrel American whiskey
3/4 ounces Rothman & Winter Orchard apricot liqueur
2 dashes Fee Brothers Peach bitters
Crushed ice
4-1/2 ounces club soda
Mint sprig, for garnish
1. Fill a cocktail shaker or mixing glass halfway full with ice cubes. Add the whiskey, liqueur, and bitters. Stir well.
2. Fill a highball or comparable glass with crushed ice (or cracked if needs must). Strain the mix from above into the glass.
3. Top with the club soda. Garnish with the mint. Serve with a straw? I like it, but up to you.
August 6, 2019

Cocktail Talk: The Two-Penny Bar

Image result for the two-penny barWell, I’ve now had a fair amount (a large amount, maybe? But all such good stuff I’m glad I haven’t skipped a one) of Maigret Cocktail Talks, and I’m hoping you haven’t missed a one. Because George Simenon’s Parisian Inspector is such an indelible character in mystery literary – and literature in total – that they tend to be un-missable, and lots of boozy fun. The book The Two-Penny Bar as you might expect takes our stoic Inspector to a bar! But how he gets there – via a confidence given by a criminal on death row – and how the mystery around a murder unfolds, and how Maigret’s inescapable solidity and persistence takes center stage, all set this one apart. As does the below quote, which sets up some of the odd-individual-nature of this read:
Corks were popping.
“Come and have a brandy!” said James. “I guess you aren’t a dancer.”
What an odd fellow! He had already drunk enough to lay out four or five normal men, but he wasn’t really drunk. He just slouched around, looking sour, not joining in. He took Maigret back into the house. He sat in the landlord’s high-backed armchair.
–George Simenon, The Two-Penny Bar
August 2, 2019

What I’m Drinking: The Margarita with Brovo Spirits Orange Curaçao

Holy where-does-the-time-go! It was eleven years now that I wrote on this very blog (you can pat me on the back for my longevity later) about drinking Margaritas via a trolley in my backyard. ELEVEN YEARS! My mind is blown. And the trolley has fallen to ruin, and I haven’t had a Margarita since.

No, no, I kid, cause that would be insane. I’ve had a fair amount of this classic tequila charmer that’s known near and far and then near again. However! I hadn’t until sort-a recently had one made with wonderful WA distillery (sidenote: WA has the best distilleries in the world) Brovo Spirits wonderful Orange Curaçao. And I feel bad (though many weren’t bad) for the various me’s from history who drank their Margs without it, as this orange curaçao brings said classic drink up even another level when used as the crucial orange component, thanks to a trio of dried orange peels: sweet Californian, bitter Laranha from Curaçao itself, and legendary Seville from Spain. Those mingles with spices and Maui brown sugar on a base of neutrals: cane and grain. End result: rich and balanced orange action underpinned by just the right amount of spice. Try it in your next Margarita, but be warned. You’ll like it so much, you’ll want to make a giant jug of it.

margarita

The Margarita with Brovo Spirits Orange Curaçao

Ice cubes
3 ounces tequila blanco
2 ounces Brovo Spirits Orange Curaçao
1 ounce freshly squeezed lime juice
Lime slice, for garnish

1. If making one, fill a cocktail shaker halfway with ice cubes. Add the tequila, Brovo Spirits Orange Curaçao, and lime juice. Shake well.

2. Strain through a fine strainer into a cocktail glass. Garnish with the lime slice.

A Note: My Margaritas tend to be pretty and strong. Just as an FYI.

July 26, 2019

What I’m Drinking: Seattle Distilling Company Limited-Edition Brandy

Yeah, yeah, I hear you – it’s summer, who sits around drinking brandy in the summer? Shouldn’t it be sipped in drawing rooms post-dinner during the chillier months? Shouldn’t you be wearing a cravat of some sort, or at least a dinner jacket, and not shorts and a t-shirt? You keep on tut-tut-ing in your corner and putting drinks into buckets, and I’ll keep on sipping whatever sounds good at this moment and enjoying myself. Deal? Deal!

And what sounds, tastes, and is good even this July moment is the delicious brandy released not too long ago by the swell Seattle Distilling Company. WA state should have way, way more delicious brandies, due to our wonderful wine industry (and I don’t need to tell you how wine and brandy go together). But, sadly, not yet. However, the (as I mentioned, swell) folks at the Seattle Distilling Company’s brandy is a WA-state treat, using grapes grown here, and aged five years in casks that previously held Cabernet Sauvignon. It’s smooth and worth savoring, with a fig, vanilla, raisin-ness, along with the underlying good grape-y-ness. Something just right to linger over any time of year, me thinks. You can’t disagree until you’ve tried it, which, sadly, might be tough as it was a limited-edition brandy release – though perhaps there are a few bottles left, so get to tracking one down. You deserve it!

seattle-distilling-company-brandy

July 19, 2019

What I’m Drinking: Thy Noble Father

Recently, I was talking about bottles to buy dad for Father’s Day on the mighty and mighty fun New Day Northwest. It was great, as I got to highlight some fantastic spirits and liqueurs made right here in way-out Washington state. And, I also got to make a special cocktail for dad using a number of those bottles. But here’s the thing – the drink, which is called Thy Noble Father (from Hamlet, you know), is a dandy one for any time of year, any day, with Woodinville Whiskey straight bourbon, Brovo Spirits Orange Curacao, Seattle Distilling Company brandy, and Scrappy’s Black Lemon bitters. I’m not sure I can conjure many better quartets than that for you, if you’re the type of person who like cocktails layered with flavor, underlined by two base spirits, cocktails with lots of earthy and celestial citrus, along with spice notes, and a little friendly sweetness that isn’t overly sweet, just an echo. And, you can make it for dad whenever you want – it’s not like he doesn’t deserve a good drink multiple times a year, right?

thy-noble-father

Thy Noble Father

Cracked ice
1-1/2 ounces Woodinville Whiskey Co. Straight Bourbon
3/4 ounce Brovo Spirits Orange Curaçao
1/2 ounce Seattle Distilling Company Brandy
Dash Scrappy’s Black Lemon Bitters
Wide 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 or coupe glass. Garnish with the twist. Toast all the dads!

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