I’m pretty blessed to live in a state full of swell distilleries: big-ish ones, little-ish ones, medium-ish ones. And so many of them are doing their own, interesting bottled thing – it’s awesome! And during the course of one recent evening, I wanted to celebrate this particular WA-blessing by making myself a drink using all local booze. It wasn’t hard really (due to the many choices intimated at above), outside of narrowing it down – cause I like so many of them! Another night, it’d be completely different. This particular evening I was feeling rummy, though, and went with Skip Rock’s Belle Rose rum, the light-ish rum version, which was aged in white wine barrels, and has a nice vanilla-oaky-ness. I introduced it (hopefully not for the first time in history) to broVo spirits’ wonderful new-ish Lucky Falernum liqueur (especially good today). A lot of falernums available are a little cloying to me, but Lucky is higher-proof and more mighty than cloying, without losing its underlying ginger, lime, pineapple, star anise profile. Those two locals together is a good start, but I wanted a wild card, something to bring one more zing – I went with Salish Sea’s Hibiscus liqueur, made from Egyptian red hibiscus flowers, and carrying a lovely tangy tartness. Together, they made for a wonderful Washington evening indeed. No fooling!
The Course of the Evening
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the trio of Washington-state delights. Stir well (I really wanted to say “just right” there).
2. Strain into a cocktail glass. Squeeze the wedge over the glass, then drop it in.