Well, it’s January, and I know these days a few fair amount of folks take part in dry January, or Dryuary (I made that last name up right now), both cause of knowing folks that do it and cause of the many (or some) notes from PR folks I receive asking if I’m doing any dry January stories. I’m not! But not because I’m opposed to the idea – what works for some works for them and I’m certainly not looking down on it. And I can see the rationale, especially after the holiday season with its parties and mistletoe and chilly days for many. If you’re flirting with the drying out, but maybe just want to go part way, into the lower ABV realm, then here’s a nice choice for you: The Trocadero. With a combination of dry and sweet vermouth as its base, it delivers a lot of flavor with less alcohol umph, while not removing said booze entirely. Actually, no matter the month in question, it makes a swell aperitif cocktail, as well as just a tasty number for anytime you want to go a little less ka-pow (brunching? It’s dandy. First dates? Ideal! See, anytime). Give it a whirl, but follow my lead and make your own grenadine. Adds more pizzazz, and is easy (and so much of the store-bought grenadine is lame. And you don’t want to start the year on a lame note).
Ah, here we are, 2025. If you can believe it – a new year, and one that would have seemed impossibly futuristic to a young me. Of course, the things that appeared top of the importance list to young me (I am old, I was young, you get it) on a January 3rd at say my tenth year, well, I’d have a hard time remembering them now, outside of whispers, at best. Not to say my memory is horrible, but, you know, time passes, specifics slip. For some reason, the early days of a new year, when so many are making resolutions and looking forward, always has me looking into the past, too. And when doing such, one needs the proper cocktail accompaniment – like this very drink, An Elusive Memory, which is named appropriately, and tastes swell, too. It combines deliciously-proper London-style gin Boodles (a firm favorite of mine for making cocktails and cause the name itself is fun to say) with a few friends that at first may not seem to go together: the exquisite Meletti anisette, the legendary Lillet, and Peychaud’s intriguing Whiskey Barrel Aged bitters. Really, we’re globe-trotting here, and the mixture comes together as smoothly as a flight without turbulence. All these flavors that may appear to be clashing are actually cozy, with various notes surfacing as you sip – in a way, to bring it all together, like memories surfacing as you troll the ol’ brain pan.
Well, it’s already deep into the winter holiday season, and I haven’t yet put up a sparkly drink suggestion for your holiday gatherings, because I am lazy, or busy, or some combination of the two? Either/or, you may still need a special sparkler to make your holiday party stand out from the party pack, or to enthrall your relatives with, or to just make yourself because you deserve a nice shiny drink at the end of the year, I think you do! For all of those occasions, let me present How Silver-Sweet, a treat this time (or any time) of year. It uses Castello del Poggio sparkling Moscato, which is light on its feet, featuring pretty fruit notes, including peach, pear, and strawberry, swirling about the sparkly bubbles. It’s a wee sweet (in the best way), and goes delightfully here with Strawberry brandy (a true fruit brandy is what you want, dry, crisp, no additives), Pierre Ferrand’s lush orange curaçao, and a dash of earthy Peychaud’s bitters. It’s bound to make the holidays even more jolly.
How Silver-Sweet
Cracked ice
1 ounce strawberry brandy
1/2 ounce Pierre Ferrand orange curaçao
1 dash Peychaud’s bitters
3-1/2 ounces Castello del Poggio sparkling moscato
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the brandy, curaçao, and bitters. Stir well.
2. Strain into a wine glass (or flute). Top with the moscato. Stir briefly.
You might think that I’m in error here, in my typing, or that I’ve gone off the rails into some other universe, or parallel time range, or some other high-brow theoretical bar or lounge where the Sazerac, one of the world’s most well-known and beloved drinks, has a different spelling. But, nope! This is a separate drink entirely, been around for a bit, though not so well-known, and not ordered much if at all. Which is a shame, as it’s fairly tasty, though containing a passel of ingredients: two base spirits (rye and rum), two bitters (Angostura and Orange, Scrappy’s Orange here), other items of note (anisette and absinthe to be specific). It’s probably that ingredient list which has scared off drinkers and drink makers, but they somehow go together. Perhaps not with that beautiful simplicity the Sazarac is known for (though they do share absinthe in their lists), but delivering a layered flavor that’s memorable in its own right. Give it a whirl – though don’t give up Sazaracs if you fall in love with this here drink. There’s room for both.
It’s nearly the 31st of October, or Warlockoween, the day (or/and the weekend before depending on what day of the week the 31st falls on) when everyone follows along with the below video, drinking their Warlock (the mystical mix of brandy, Strega, limoncello, orange juice, and Peychaud’s bitters that has been favored by magicians, sorcerers, conjurors, witches, and the like for thousands of years) and then turning into zombie spell-casters. Fun! Watch and learn and fall under its spell. A spell also good on something called Halloween, which hasn’t taken off yet like Warlockoween, but hey, it could.
I made this smoky, fruity, herbally, wonderfully wonderful (if I can say that ‘umbly), lots of ingredient having, good in late summer, double base spirit (!!), globe-trotting, full flavored, curvy, talkable, sippable, not too strange even if it looks sorta strange, shaked up but not over-shaked, dreamy in the afternoon (but also in the evening, and maybe even at brunch), delightfully friendly tipple for the first time a ways back. I think it was in honor of all the electricians who put the cables and cords into my various houses (though maybe it was in some sort-of smoky way a doubling down on smoke during one of those Seattle days when there are sadly fires on the east side of WA, bringing smoke our way, as this has a double smoke shot), but if not, then hey, have it, and toast to your favorite electrician. Some, or one (the Chase Smoked vodka, from the UK) of the ingredients might not be super easy for all to get, though the internet is a smashing (and scary) place, but trust me: it’s worth it.
I was recently lucky enough to be able to write about the 40 Acres Blending Co. for the snazzy Sip Magazine. 40 Acres, based in Snohomish, WA, is the first black-owned vermouth company, with one delicious vermouth available, Moxie Mule Bianco Vermouth, and more on the way. Go check that article out! In it, you’ll discover this cocktail I made with Moxie Mule, but I wanted to put it up on the ol’ Spiked Punch as well, just cause it’s good enough to have two mentions on the interwebs. To learn more about The Turfed, well, once again, read that article. While having this drink, if possible.
I recently created a drink to be auctioned off at the Seattle Shakespeare Co. charity auction, and used the play they’re performing this summer, The Two Gentleman of Verona, as the lift-off point for said drink. I also wrote a headnote detailing how it all came together. And now you get to read it all below (as well as making the drink, which was delicious, if you’re inclined).
In Act 3, Scene 1 of The Two Gentleman of Verona (being performed by the Seattle Shakespeare Company this summer at the Wooden O – don’t miss it), Speed says, “She will often praise her liquor,” to which Launce responds, “If her liquor be good, she shall: if she will not, I will; for good things should be praised.” And now you know where this drink’s title comes from, a drink which will hopefully be as worthy of praise. To create this refreshing delight, we’re starting with an ingredient not as utilized in summer: bourbon. Specifically, Woodinville Whiskey Co. straight bourbon, named 2020 Best Straight Bourbon. Our bourbon base is in honor of SSC board member and ex-Kentuckian Mary Park, who has revitalized many a weary traveler at her fireside with it.
But to make the hearty, innards-warming whiskey cross-dress as a thirst-quenching hot weather enchantment, some specific partners on the drink stage were demanded. First, a homemade strawberry simple syrup, strawberries being the epitome of a sunshine daydream (and a fruit that plays unexpectedly well with bourbon). Next, another local delight, like our bourbon and the SSC, Brovo Spirits Lucky Falernum. A rum-based, turbinado-sweetened liqueur, Lucky is flavored with orange, lime, pineapple, ginger, star anise, nutmeg, cinnamon, and allspice. Yummy.
Those, however, aren’t the only local treats: there’s also a dash of Scrappy’s Black Lemon Bitters, a truly unique (and uniquely delicious) bitters that delivers bright lemon and floral notes alongside earthy spice. Of course, to reach true summer heights, in a play or a drink, the palate and mind must be raised in an effervescent manner, so club soda and ice join the case here, too. For the final scene, a garnish of fresh strawberry and mint. With that, you have a summertime sipper that’s nearly as memorable as the next Seattle Shakespeare Company play you’ll see (sadly, you shouldn’t take the drink to the play – that much goodness in one spot might be too much). Thank you for your support!
1. Fill a cocktail shaker halfway full with ice cubes. Add the bourbon, simple syrup, falernum, and bitters. Shake well.
2. Fill a highball or comparable glass three-quarters up with ice cubes. Strain the mix from step 1 over the ice and into the glass.
3. Add the club soda to the highball glass. Stir, gently, working to combine. Garnish with the strawberry slice and mint sprig.
A Note: To make your own strawberry simple syrup isn’t as hard as memorizing any of the Hamlet soliloquies. Just add 1-1/2 cups chopped strawberries (any stems or leaves removed before chopping), 1 cup sugar, and 3/4 cup water to a small saucepan. Bring the combo to a boil over medium heat, stirring regularly. Once it’s boiling, reduce heat to bring it to a low boil. Boil five minutes – during this when the strawberries get soft, crush some against the pan’s side with a wooden spoon. This helps release flavor. When the five minutes is up, remove from heat and let cool completely in the pan. Then strain through a fine strainer (and funnel, if needed), into a bottle with a good lid. It will keep in the fridge for two weeks, and goes well with just soda, too, for those under 21!
