September 18, 2018

Cocktail Talk: Ayala’s Angel, Part II

Our re-visit to the Trollope late-period romantic comedy Ayala’s Angel continues (be sure to dip your toes into Part I, as well as our first Ayala’s Angel Cocktail Talk from years ago, so that you get a little more background on the book, as well as adding a few more smiles and cocktail-ing to your day), with a little sherry and bitters and some nice ranting about sherry and bitters.

Sir Thomas went on, with a servant at his heels, chucking about the doors rather violently, till he found Mr. Traffick alone in the drawing-room. Mr. Traffick had had a glass of sherry and bitters brought in for his refreshment, and Sir Thomas saw the glass on the mantelpiece. He never took sherry and bitters himself. One glass of wine, with his two o’clock mutton chop, sufficed him till dinner. It was all very well to be a Member of Parliament, but, after all, Members of Parliament never do anything. Men who work don’t take sherry and bitters! Men who work don’t put their hats in other people’s halls without leave from the master of the house!

Ayala’s Angel, Anthony Trollope

September 14, 2018

What I’m Drinking: Pup In a Blanket

While we aren’t really into fall (theoretically, the season starts the 22nd), it still feels like we’re oozing into the time of year when bourbon is in the air. Here, in this drink, it’s the sea air, in a way, as the base we’re working with is a new release from Chambers Bay, a distillery here in Washington which ages their whiskey on a floating boathouse (on the Puget Sound, which eventually connects with the sea). The specific whiskey is Chambers Bay’s Straight Bourbon (I received some in the mail, lucky me), Batch #3, which was bottled in late July after being aged in oak barrels a minimum of 3-1/2 years. Due the boathouse movement, however, the aging process actually feels (tastes?) as if it was aged longer. They also make the bourbon with grains (corn, white wheat, barley) from Grant County, WA, and use a wild yeast from local orchards. What’s it all mean beyond the swell local-ness? A bourbon with lots of depth, and a flavor that’ll make you skip with happiness: caramel, and a little fig, nuttiness, oak, and other spices – plus a small hint of salt and sea air.

All of which equals a nice whiskey to sip, but also a nice one to mix with, especially with other spice treats. Here, I started the mingling with an award-winner: Raft Cardamom bitters (which was named 2018 Product of the Year by the Specialty Food Association), a great savory and spice bitters that’s going to add some depth and add to the pack of flavors we’re bringing together. One note: these bitters are also under the Bitter Housewife brand, but don’t get confused, it’s a sibling of Raft. It’s made in Portland, OR, by Genevieve Brazelton, Founder and Chief Marketing Officer of Portland, Oregon’s Improper Goods, the overall brand Raft and the Bitter Housewife live under, along with a great group of syrups, bitters and cocktail kits made with care. Yummy stuff.

But the bourbon and bitters aren’t’ the only yummy stuffs here. I wanted to keep building on the spice notes, and bring in some complimentary pals, too. Enter, one Italian-influenced local favorite, Sidetrack Distillery’s memorable and delicious green-walnut-based Nocino, and one favorite actually from Italy: the divine Meletti Anisette. These two have been parts of many drinks I’ve made due to their fantastic flavors – as well as being favorites when sipped solo. All together, this is a layered, memorable, fall drink that you’re sure to want to make for all your friends.

pup-in-a-blanket
Pup In A Blanket

Cracked Ice
2 ounces Chambers Bay Straight Bourbon (Batch #3)
3/4 ounces Sidetrack Nocino
1/4 ounce Meletti Anisette
2 dashes Raft Cardamom bitters

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

2. Strain into a cocktail glass. Cuddle with the dog of your choice (without spilling your drink, naturally).

September 11, 2018

Cocktail Talk: Ayala’s Angel, Part I

I recently read the fairly-late-period Trollope novel Ayala’s Angel again – you can tell I’ve read it before, because I have a past Ayala’s Angel Cocktail Post on this very blog! But I tend to read Trollope books more, because no modern books are as good (I kid, I kid – sort-of, hahaha), or just because I like them so much. So, came back to this one again, and loved it again. It doesn’t get as much press as the more serious late-period Trollope works, but it’s a very fun read, a romantic comedy in most ways, with lots of humorous moments, as well as a perfect picture of a certain type of life in the late 1800s, featuring lots of details, the nearly-always-there fox hunt, visuals into the changing economies, all that. But mostly, just really good characters and lots of fun. It’s a long read, but moves quickly and keeps the pages turning. When reading it again, I realized A: how much I liked it, and B: that I gave it short-shrift with just one Cocktail Talk. So, a few more are coming! Starting with this one, where our heroine is being crabby, and takes it out on gin!

“I hate dishes,” said Ayala, petulantly.

“You don’t hate eating?”

“Yes, I do. It is ignoble. Nature should have managed it differently. We ought to have sucked it in from the atmosphere through our fingers and hairs, as the trees do by their leaves. There should have been no butchers, and no grease, and no nasty smells from the kitchen,—and no gin.”

This was worse than all,—this allusion to the mild but unfashionable stimulant to which Mr. Dosett had been reduced by his good nature.

Ayala’s Angel, Anthony Trollope

September 7, 2018

What I’m Drinking: Roll Out the Blackberries

Well, here we are, in September, with summer sadly retreating into its annual hibernation. But that doesn’t mean we can’t drag it out a little – after all, summer is both a state of mind and resides in many things. One of the main, for me, is blackberries, which always make me dream of summer no matter what time of year. But this time of year is perfect, because you can still get awesome summer-y blackberries and then use them in many ways – like in this drink! I got the ones used here at the lovely Lazy River Farm, on which is the awesome Sidetrack Distillery, one of my favorites in the state of WA. On the farm they grow the fruit and produce that Sidetrack uses in their liqueurs and brandies and such (it’s all the same fine folks doing the growing and distilling). And, my wife and I and some pals recently went out to pick some berries – and taste some delicious drinks – including blackberries.

Okay, enough pre-amble! On to the show – and by that I mean this drink. Wife Nat came up with this one, and it shows, as the drink is built on some of her favorites, including swell Sotol, the tequila neighbor made in Mexico from the Desert Spoon plant, and the slightly spicy and all-the-way luscious Ancho Reyes ancho chili liqueur. Perfect partners. Of course, as you’re expect from the above graph, it’s also built on blackberries, both fresh and in Sidetrack’s Blackberry liqueur, which deliver a rich, deep, berry taste. An intriguing combo, but one that goes well together, especially with a touch of lime. And now we have the Roll Out the Blackberries all rolled out.

roll-out-the-blackberriesRoll Out the Blackberries

6 fresh blackberries
Ice cubes
2 ounces Sotol
1 ounce Ancho Reyes ancho chili liqueur
1/2 ounce Sidetrack Blackberry liqueur
1/4 ounce fresh lime juice
Lime wedge, for garnish

1. Add the blackberries to a cocktail shaker. Muddle well.

2. Fill the shaker halfway full with ice cubes. Add everything outside of the lime wedge. Shake really well.

3. Strain through a fine strainer into a cocktail glass. Garnish with the lime wedge. Remember, summer lives in you (with every sip).

September 4, 2018

Roll Out the Barrel-Aged Gins

I love gin. I love things that have been in barrels (booze in barrels, at least). So, it will come as no surprise to you that I am a fan of barrel-aged, or barrel-rested, gins. It will also come as no surprise to you (long time reader) that Washington-state barrel-aged gins are the ones I’m most a fan of – cause I love our local distillers up here. With that preamble, let me introduce you to an article called: Seattle Distillers Make a Spirited Case for Barrel-Aged Gin, which I wrote for Seattle Magazine. Truth moment: it’s not just Seattle distillers – because non-Seattle WA-state distillers are also making mighty barrel-aged gins! Learn all about all of them, then buy a bottle or three because they’re ideal for this time of year, as well as other times.

August 31, 2018

What I’m Drinking: The Bijou

A swell drink as we slowly shift away from the height of summer into the end of summer and the beginning of fall, the Bijou, as legends have it, was originally created by the legendary Harry Johnson in the late 1800s, with a recipe printed in his New and Improved Bartender Manual from 1900. But I first found it in The Stork Club Bar Book by Lucius Beebe (published first in 1946). The name comes from the jewel definition of Bijou, as the drink has three ingredients aligning with jewels: gin and diamond, sweet vermouth and ruby, and Green Chartreuse and emeralds. Pretty!

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

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.

August 28, 2018

Tea Up with Four Leaf Spirits

As you know (because I’ve told you) Washington State’s distillers are a dandy, creative, amazing bunch. They just keep putting out more and more tasty, imaginative, treats for drinkers here and there and everywhere. Case in point: I recently wrote about Four Leaf Spirits, a distillery based in Woodinville who makes tea-infused liqueurs and spirits, as well as rums under the Puget Sound Rum Company name. Want to learn more? Of course you do! Read the article cleverly-titled: How One Seattle Distillery Is Using Tea to Infuse Spirits and then start tracking down some bottles.

August 21, 2018

Seattle Magazine Cocktail Catch Up

You know, there’s nothing better than a good summer read. With a good summer drink. And with that, I’m hoping you’ve been keeping up to date on my latest pieces for the super Seattle Magazine? Well, if you haven’t, don’t sweat it, I have links to a few recent favs for you below. They’ll make your summer even finer.

 

 

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