March 7, 2012
If you missed it in my earlier Sun Liquor Distillery post, those tipsy ladies at Seattle Magazine have me writing a monthly Bar Hop column, and a new one has just hit the energetic e-airwaves and will soon be on newstands. It’s focusing on new-ish Cap Hill spot Chino’s, which has not only a small host of healthy (and healthily tasty) tiki-ish drinks whipped up by bartendress supreme Veronika Groth but also an array of intriguing snacks. But hey, don’t stop at this summary, go read the Bar Hop.
March 2, 2012
For those regular readers of Spiked Punch (a list which includes my dogs Sookie and Rory, the dread Dormammu, and you), you know that I’ve taught a class at the Pantry at Delancey, which probably might lead you to believe that I’d be fan of Delancey, the pizza parlor. And you’d be right. To jump back, however (jump back!) in case you’re not from Seattle, Delancey is the, in my mind, finest pizza place in Seattle, and run by some fine folks, and the Pantry is a dreamy class and communal dinner spot behind it.
But what does this have to do with drinks? Well, it involves another Seattle spot, the newish brewery Hilliards. Hilliards is a beer-lover’s bubbly utopia in two ways: first, they make great-tasting beer (especially the Saison, which is smooth but with a bit of layered flavors and hints of spice and orange), and second, they make beer in really sweet-looking cans. Some days, I just want a can of beer in my hand. It’s less dangerous than a bottle, and a can reminds me a whole heaping lot of the Midwest where I sprouted.
And now, I’m gonna blow your mind: they serve Hillards at Delancey. Amazing. The universe is a wonderful place sometimes (and sometimes awfully cranky), and one of those times is when you can have a local beer in a can and a pizza and have them both be well-crafted marvels of taste without an ounce of snoot. I love it. And when you’re in Seattle, you should love it, and them, too.
January 25, 2012
Well, here’s a heck of a thing: those wacky wild folks at Seattle Magazine have decided (when tipsy, I’m guessing) to have me write their Bar Hop column every month. Not sure just what they’d been imbibing when we signed the contracts (which I can’t seem to find now . . .), but they offered and I nodded. It’s not a lot of words, but I plan on making each one bubbly. But wait, what is the Bar Hop column you ask? Well, every month it’s now me highlighting a different local bar/lounge/watering hole/speakeasy/booze parlor/hooch pad, talking about what said snozzled spot is about so you know where to get your drink on. The first Bar Hop article is on Sun Liquor Distillery, where you can go and have a drink with Sun’s Hedgetrimmer gin right where it’s made. A fine, fine thing I think (oh, if you don’t have the new issue of Seattle Magazine, then go get it. Or, read the Sun Liquor Bar Hop column online).
January 18, 2012
I feel that I can write about aging. I mean, my nephew just turned sixteen, so I feel pretty darn aged. But (ah-ha!, the “but”) in this particular case, I’m talking about aging cocktails. As you might expect, this blog being at least nominally about cocktails and not about me musing on my ever-increasing years. Some Seattle bars (such as Liberty, whose swell owner Andrew is pictured to the left), like bars in other cocktail hot-towns, have in the last year or so gotten into this idea of aging cocktails, usually in oak (but sometimes not), to see what it does to the cocktail’s taste. Which leads, often, to tasty things for us cocktail lovers. All of which led to me writing a fairly short, but incredibly awesome (I say, humbly) article on aged cocktails here in the Emerald City for the sweet Seattle Magazine. You, if you’re interested in Seattle bars, cocktails, aging cocktails, booze, bars, or me talking about my grandfather, should go and read it now.
October 20, 2011
Yes, I know, I’ve talked lots about the Ginger Bliss and the Violet Fizz release party that was at the Rob Roy a week or so ago. And I’ve posted a couple drinks from the book, and made a short video about joining the GBVF Army, that talks a bit about the book. But I haven’t given (I don’t think) the book a proper overview here yet, for those who may have missed the party and aren’t quite sure why they need a copy. So, first, a quick overview, and then (second) some fun facts.
Ginger Bliss and the Violet Fizz is designed in a very particular manner. Unlike other numerous classic and modern cocktail tomes available that break out chapters by base spirit (gin, vodka, brandy, whiskey, tequila, and sometimes Champagne), or the fine volumes that are alphabetical by drink, or the other worthy reads (including a few by yours truly) that break chapters out by theme, this book is divided into chapters by flavor profile. By “flavor profile” I’m talking about what the flavor is of a particular liqueur that’s responsible for the personality and taste of a drink. There’s a chapter on A Liquid Citrus Circus, for example, containing recipes highlighted by the vast panoply of fun orange and other citrus liqueurs, and a chapter that reminds you to Take Your Herbal Medicine that contains darker, more intense, herbal liqueurs that are popping up more regularly. There’s also a chapter detailing The Justice League of Vermouths–though they aren’t specifically liqueurs, vermouths and their cousins are also part of the path to joining the GBVF Army–and other flavor specific chapters. By breaking out the chapters in this flavor-oriented way, it makes it easier to plan a party around a few signature drinks as well as easier to find a particular drink matching up with what you’re craving. The idea is to make it a snap for you to pick out a few signature drinks to make any gathering sparkle: from parties of many people to those that are just you and a significant other.
Okay, now that you know a bit about the book in general, here are some specific facts you might not know:
- GBVF has over 200 recipes, some lesser-known classics, some from here and there, and a bunch from modern pro-and-home bartenders, including recipes from: Andrew Bohrer, Ed Skoog, Matt Bohlmann, Jeffrey Morgenthaler, LUPEC Boston, Jeremy Sidener, Paul Abercrombie, Meaghan Dorman, Jay Hepburn, Robert Hess, Yuri Kato, Augusto Lino, Kelly, Magyarics, Thad Volger, Kara Newman, Jim Romdall, David Shenaut, Doug Winship, Erik Ellestad, Chantal Tseng, and probably a few others I’m forgetting a will feel bad about later. Look these fine people up and support them.
- There are at least 14 mentions of comic book or comic strip characters, including two Dr. Strange references (to make Neilalien happy) and a whole chapter called The Justice League of Vermouths (to make pal PhiSmi happy).
- There is one current NBA basketballer mentioned (Andrew Bogut) and three past ballers (Gary Payton, Shawn Kemp, and Nate McMillan).
- There are a number of sidebars to help you pick drinks for specific party occasions, including 4 Drinks for Fishing.
- One drink is named after a short short story by the novelist J. Robert Lennon. Guess which one?
- There are 27 Liqueur Spotlights, which go deeper into the taste, history, and personality of individual liqueurs.
- There are two mentions of Tom Waits, and one drink (The Hounds They Start To Roar) named from a Tom Waits lyric. There is also one mention of the little known Kansas City band Shooting Star.
- Perhaps the best Cocktail Talk type quote in the book is from Paul Holt and is on page 208 and reads thusly:
Perhaps, after all, it is best to stick to Pernod, if the sartorial consequences of imbibing interest you as much as they do me. This if only for the reason that however you start off drinking the stuff, you’re bound to end up more or less naked.
- Perhaps the best quote from the book itself (meaning, written by me) is “Charles H. Baker was the Grand Funk Railroad of his time.”
- There are sidebars pointing to classic cocktail books, favorite new cocktail books, favorite booze blogs, boozy poem quotes, and other ways to stock your literal and electronic libraries.
- Finally, the first drink in the book is the 14 Juillet and the last is the Ti Penso Sempre.
Now, you know a bit more about Ginger Bliss and the Violet Fizz. So, whacha waiting for? Join the GBVF Army today!
Tags: Bars, bartenders, cocktail recipe, Cocktail Recipes, Comics, Dr. Strange, Ginger Bliss and the Violet Fizz, liquers, Tom Waits
Posted in: Bars, Ed Skoog, Ginger Bliss and the Violet Fizz, Liqueurs, Recipes
October 9, 2011
Well, the Ginger Bliss and the Violet Fizz Rob Roy release party was yesterday afternoon, and it was all ten kinds of awesome. Super-duper huge thanks to Andrew, Bryn, and Anu from the Rob Roy crew who made it all possible, and the same size thanks to those who stopped by to join the GBVF Army! The Ginger Bliss and Violet Fizzes were stacked on the bar (where they like to be):
there was a sweet and stylish crowd:
sipping fine drinks off the special menu:
those drinks being the Bitter Handshake:
and the Bruja Smash:
and then some drinks from Ginger Bliss and the Violet Fizz were poured that weren’t on the menu, like the Ladies Cocktail:
and much talking, laughing, and Saturday afternoon drinking was had by all. Thanks again everyone, for making me the happiest dipsographer in the land.
PS: Thanks to Andy Sweet for the Bitter Handshake, Ladies, and crowd pic, and Nat for the others.
PPS: If you missed the shindig, I think the Rob Roy still has a couple extra copies for sale. So stop on by why dontcha?
PPSS: Not in Seattle and sad about your lack of GBVF Army induction? Get Ginger Bliss and the Violet Fizz online and start liqueur boot camp.
October 4, 2011
The Ginger Bliss and the Violet Fizz Rob Roy release party is only 4 days away (it’s happening, if you’ve been in the outback, on 10/8, from 2 to 4), and I’m already twitching with excitement about having one of the wonderful drinks bartender supremo Andrew Bohrer will be whipping up with penultimate panache. He’s doing two from the book, the Bitter Handshake and the Bruja Smash, the latter of which I’m going to tempt you with today. It’s an kind-of-crushed-ice-y affair, using one of my all-time favs, Italian spicy (as in, using spices like saffron) and gold liqueur Strega, alongside tequila and some fruity goodness all mixed up with balance, care, and craft. And muscles. Jeez, if that’s not enough to start mouths a-watering, then I suppose I’ll put the recipe here, right now:
Crushed ice
7 fresh mint leaves
7 fresh raspberries
1-1/2 ounces white tequila
1 ounce Strega
1/2 ounce freshly squeezed lemon juice
1 mint sprig, for garnish
1. Fill a cocktail shaker halfway full with crushed ice. Add the mint leaves, raspberries, tequila, Strega, and lemon juice. Shake really well.
2. Dump the contents of the shaker (no straining here) into a large tulip-style beer glass or other good-sized pretty vessel.
3. Fill the glass with crushed ice, garnish with the mint sprig, and serve with a straw.
PS: In the actually GBVF version of the Bruja Smash, I talk a lot about ol’ greenskin, the Incredible Hulk. How? Why? Well, you’ll have to get a copy, friends, to find out. And you can, this Saturday. See you there.
Tags: Andrew Bohrer, Bars, cocktail recipe, Cocktail Recipes, GBVF, Ginger Bliss and the Violet Fizz, Strega, Tequila, What I'm Drinking
Posted in: Almost Drinkable Photo, Bars, Ginger Bliss and the Violet Fizz, Italy, Liqueurs, Recipes, Tequila, What I'm Drinking
September 21, 2011
Okay, a warning: I’m going to talk about the following release party a lot. But can you blame me? In future mentions, I’ll probably provide some recipes and such from the book I’m about to mention, but for now, a drum roll for the down-and-dirty party details. But what is the party? It’s a release party for Ginger Bliss and the Violet Fizz: A Cocktail Lover’s Guide to Mixing Drinks Using New and Classic Liqueurs, my new book, and is an afternoon affair happening at the Rob Roy, 2332 2nd Avenue, Seattle, WA, on Saturday, October 8th, from 2 to 4 pm. I’ll be selling and signing books and genius bartender Andrew Bohrer (he of the Cask Strength blog) will be making Bitter Handshakes and Bruja Smashes (drinks of his featured in the book) and other drinks. It should be fun and a good excuse to have a good cocktail in the afternoon–so come on down, have that drink.
To woo you into stopping by, let me tell you that Ginger Bliss and Violet Fizz not only is bubbling over with liqueur info and history, party talk, and general boozy silliness, but features around 200 recipes broken into chapters arranged by flavor profile (A Liquid Citrus Circus, for example). The recipes range from lesser-known classics to more modern sure-to-be classics from top pro and home bartenders (many of whom I’ll mention more on this very blog as we get nearer the date). Need even more information? Well, check out the Ginger Bliss and Violet Fizz video. It’s time for you to join the GBVF Army!
