3/4 ounces Rothman & Winter Orchard apricot liqueur
2 dashes Fee Brothers Peach bitters
4-1/2 ounces club soda
Mint sprig, for garnish
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
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!
The north wind says, I bring a clear spirit with the breath of juniper and some cracked ice for chilling. The east wind says, I’ll bring a classically-style orange essence built on grapes and a nice glass. The west wind says, I’ll bring something with a hint of bitter and herb made in the mountains (or thereabouts) and a twist of orange. The south wind says I’ll bring a bit more bitter undercurrenting via a legend that needs no introducing, along with a long spoon for stirring. That’s all the winds, and now we have our drink for today.
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the gin, curaçao, Breckenridge bitters, and Angostura bitters. Stir well.
2. Strain into a cocktail glass. Garnish with the orange twist. Drink four times, once looking each direction.
I know you know about Ardbeg Uigeadail (because you are smart and know things). I mean, it was named World Whiskey of the Year by Jim Murray’s Whisky Bible, due to its “complexity” and “silky brilliance,” is crafted with care by the now-legendary Islay distillery, has a name that’s also unforgettable (and pronounced “Oog-a-dal” which is just plain fun) and coming from a loch near the distillery, is aged in ex bourbon barrels and sherry butts, boasts a lovely golden hue, and is freakishly reasonable. Especially when you consider the rich aroma of peat, walnuts, a little sea and forest, and spice, the taste of honey, malt, more spice, then a big, muscular-but-smooth smoke, and a raisin, caramel, smoke finish. I mean, with all of that, I know you know about it – of you should.
As you’d expect, it’s a swell sipping Scotch, solo, over an ice piece or two, or with a little splash of spring water. Yummy, indeed. However, when I was lucky enough (don’t be mad at me, please) to get a bottle in the mail the other day, I of course had some solo, but then had to also try it in a cocktail. With a sipper this swell, you don’t need to or want to bring too many dancing partners into the set. Keeping it simple is key, letting this malt shine, while accenting a little in the corners with appropriate additions. Here, I went with orange stalwart and cocktail classic Cointreau. To bring a few more herbal/spice notes under our big two, I brought in two bitters, just a dash of each: Regan’s orange bitters and old pal Peychuad’s. Altogether, the orange and bitter-ing players add to the Uigdeadail, while letting it take the lead. Smoke in the Grove’s flavor-filled, hearty, but maintaining that silky brilliance. Yummy, again.
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add everything. Stir well.
2. Strain into a cocktail glass. I know you know how you good it is, but hey, drink it anyway.
It’s April, so you might be thinking – why would anyone want to be in bed by 10 p.m. when spring is starting to spring, and the light is slowly shedding more light on the day? But hey, some of us still have to work, and age weighs heavy on shoulders, and, well, I like to go to bed early-ish and read (comics), and maybe have a sip here and there while I read. And this is a sweet drink for being in bed at this time, due to its usage of The Bitter Truth Pink Gin, a beautiful combining of well-crafted gin and aromatic bitters (and you know you can trust the Bitter Truth folks when it comes to that), combined with orange juice (good to citrus up before bed, as it’s healthy and all), an egg white (which bring a lovely nighttime texture, as well as a bit of protein), and simple syrup – that kiss of sweetness you want before tucking yourself in for a night of sweet, sweet, dreams. Now you may want to go to bed a little early with one of these, too!
1-1/2 ounces The Bitter Truth Pink Gin
1 ounce freshly squeezed orange juice
1 egg white
1/2 ounce simple syrup
1. Fill a cocktail shaker halfway full with ice cubes. Add the Pink Gin, orange juice, egg white, and simple syrup. Shake really well.
2. Strain (through a fine strainer if you have one) into a cocktail glass. Drink and dream.
Okay, there has to be a drink named this, right? It’s just too good not to have been utilized by some creative bartender (of which there are millions, lucky us), and so whomever has done so, my apologies. And if really there isn’t, than, wheee! Anyway, as you might expect from this name I’ve been mulling over, this is a rye drink, and one that hews close-ish to a rye Manhattan, which I think is a good place to start.
Another good place to start is the rye I’m using here, Clyde May’s rye. Clyde May’s is made by the Conecuh Distillery and is named after Alabama’s most famous bootlegger/moonshiner from days of yore (meaning, days when we had moonshiners, and not liquor stores one could trot into, or fire up online). I had their bourbon in a Mint Julep not too long ago, and you can go read about it. But now, it’s rye time, cause, as the drink name tells us, Rye Not?
The Clyde May’s rye is aged a minimum of three years and rolls off the tongue at 47% ABV. On the nose, it delivers some spice, caramel, and flowery notes, which unfold when sipping into a little stone fruit (apricots, I say!), and more spice and rye goodness, and a hint of pepper and sweetness trailing. A nice sipper, but also nice in cocktails like this one, where I – after due consideration – follow up on those apricot notes I parsed out above, by mixing it with a little (don’t want to overwhelm) apricot liqueur, as well as a little peach bitters, and to bring us all home, some Punt e’ Mes vermouth. All together, a swell drink for right about now, where there’s chill still in the air, but perhaps a dream of spring coming closer every day.
1. Fill a mixing glass halfway full with ice cubes. Add everything except more ice. Stir well.
2. Add a big ice cubes or some smaller ones to an Old Fashioned style glass. Strain the mix into the glass. Sip up!
Beyond the fact that this is a tasty drink – double bitters, bourbon, bubbly, Cointreau – I love the story of the Seelbach. It was once thought an uncovered treasure found in some ancient texts, and brought out of the mists of time for the drinkers of the future. But, turns out, the whole story was made up. Cocktails should have histories like this, sometimes, cause drinking should be fun (also, to read the whole story in more detailed, check it out on Liquor.com) and sometimes made up stories are fun, too. Heck, it tricked me, but I still believe it’s fun, and like drinking the Seelbach, too. Try it, and I’m guessing you will, as well.
1 ounce bourbon
1/2 ounce Cointreau
7 dashes Peychaud’s bitters
7 dashes Angostura bitters
Chilled brut Champagne or sparkling wine
Orange twist, for garnish
1. Pour the bourbon, Cointreau, and the two bitters into a flute glass. Stir briefly.
2. Fill the flute almost to the top with the chilled Champagne or sparkling wine. Stir again, but don’t get nutty about it. Garnish with the orange twist.
Haha, I stole this drink name from a line in a comic written by genius writer and all-around good chap Paul Tobin. It’s such as momentous name! And this is such a springtime-y drink, one you might have as the sun goes down in early May with your feet up on the porch railing, or one you might have in January when you’re dreaming of that springtime scene. So, sorta opposite of the name, which I find delightful. Of course, you could also have this when battling for time itself, and in a way you might need to, as one of the ingredients is Bluewater Distillery’s Organic Elderflower Cardamom liqueur, so you’ll need to bend time to visit WA if you don’t live here, specifically the city of Everett, which is where Bluewater is located. It’ll be worth it, cause this singular liqueur is a vision, with the botanical elderflower and citrus-y spice of cardamom all mingling together like that spring day I mentioned above. Yummy.
And, while you’re here, you’ll want to pick up the other awesome WA ingredients that make this cocktail so dynamic, starting with Wildwood Spirits’ Läka gin. Though you might not be able to find it, as it’s a limited release (battling for time again!). This gin is/was made from a host of localities, and has a lovely classic gin profile, with strong juniper and spice notes. If you can’t find it, sub in its sibling Kur gin, which is an award-winning gin charmer you don’t want to miss — a touch more citrus, a smidge more lofty botanicals. You also don’t want to miss our third WA star: Scrappy’s Black Lemon bitters. I’ve talked about a bunch this already (in a recipe called Pina’s Potion, and in a recipe called A Moment of Unmixed Happiness, and in an article for Seattle magazine), so all I’ll say here is, it’s one of those ingredients that might change your life. Probably will. Lemony, floral, earthy, there is nothing like it! And I need a bigger bottle today!
All those together, plus a little lemon juice, and I believe you may well win the dynamic battle for time itself! Try a few of these and see.
1. Fill a cocktail shaker or mixing glass halfway full with ice cubes. Add everything. Shake.
2. Strain through a fine strainer into a cocktail glass. Drink. Think about time!