April 28, 2017

What I’m Drinking: Beauty Is More Often Felt

A couple weeks back, I had a stunner of a spring cocktail on the ol’ Spiked Punch blog, one made with all-organic, Italian-made, darn delicious, Purus vodka. If you’d like to learn a little more about Purus, and have yet another (hah!) amazingly good drink off of this blog, be sure to go check out the post with the recipe for A Picturesque Procession. Really, read it now!

And, you’re back. Welcome back! I liked Purus well enough that I decided making up one drink inspired by it wasn’t quite enough. I really love Italian things (as everyone knows from here to Italy)! This cocktail is another beaut, if I can say so humbly, but completely different from A Picturesque Procession. It’s a little more, oh, reflective in a way, less bright, maybe a bit more layered, a tiny bit more depth. Both are solid, I think, but just different in the way they get to their sip-able-ness. Here, the other players are mostly Italian: Cocchi Americano Rosa, the smidge more bitter (than Cocchi Americano) aperitif that’s a little like dusk on a spring day that’s had a few showers (if you know what I mean), old companion Luxardo maraschino liqueur, and one non-Italian, Seattle’s own Scrappy’s orange bitters. A beaut, for sure.

beauty-is-more-often-felt
Beauty Is More Often Felt

Cracked ice
1-1/2 ounces Purus Organic Italian vodka
1 ounce Cocchi Americano Rosa
1/2 ounce Luxardo maraschino liqueur
2 dashes Scrappy’s orange bitters

1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add all the beautiful things. Stir well.

2. Strain into a cocktail glass. Muse on it all.

March 10, 2017

What I’m Drinking: The Crimson Slippers

This favorite of mine recently popped up in conversation with a pal-of-mine (about orange things, funny enough), and it reminded me just how much I like it. Like it? I love it! It’s a wonderfully-balanced mix – if I can say so without sounding too full-of-myself, since I created it – with some ingredients that you don’t naturally think would go together in dark rum and Campari. But thanks to the edge-smoothing triple sec (I’d say go with homemade, if you can – there’s a recipe in Luscious Liqueurs) and the peacemaker, Perychaud’s bitters, everything plays nice. It’s always tasty fun to re-discover an old liquid friend. And this is one of my besties.

crimson-slippers
The Crimson Slippers, from Dark Spirits

Ice cubes
2 ounces dark rum
1 ounce Campari
1/2 ounce triple sec
Dash of Peychaud’s bitters
Lime slice for garnish

1. Fill a cocktail shaker halfway full with ice cubes. Add the rum, Campari, triple sec, and bitters. Shake well.

2. Strain into a cocktail glass.

3. Squeeze the lime slice over the glass and drop it in without any mystery.

February 17, 2017

What I’m Drinking: Rabo de Galo

I was recently lucky enough (don’t be mad at me – I like to share) to receive a bottle of Novo Fogo Single Barrel cachaça – it was from barrel 152, to be precise. If you don’t know Novo Fogo, well, you should! They’re an organic-certified, handcrafting, recycled-glass using, zero wasting cachaça distiller (from Brazil naturally, where all cachaça is made), incredibly focused on sustainability and using processes that are going to deliver high-quality spirits, sure, but also make it possible to do this over the long term without destroying their neighborhood. That gets a RIGHT ON! from me.

With all that said, I need to drink more cachaça. It’s made from fresh-pressed sugar cane, and there are loads available there days, many solid versions and a lot of variety in taste and such. But now back to the matter at hand. Barrel 152 has a good history – aged for three years in oak, it’s a sip-able representation of Novo’s locale (coastal mountains), with a hint of the sea in the aroma, along with cream, and a flavor of toasted coconut, walnuts, more cream and butter, and oak. Neat or over a single ice cube, it’s something to savor.

But also something to put in cocktails (in my mind). It came accompanied by a little history/recipe book, in which I found the below recipe, in the barrel-aged cachaça section. When reading it, I got thirsty. Usually, I like to play around and create my own concoction (or rescue one from long ago) when I receive a new bottle, but here, I figured, the 152 was aged, so I’d give this recipe a try using it. I suggest you do the same, cause it’s a lovely, layered drink, with the herbal notes from our other players mingling perfectly with the Barrel 152 savory notes. It gets a RIGHT ON! as well.
rabo-de-galoRabo del Galo

Cracked ice
1-1/2 ounces Novo Fogo Single Barrel 152 cachaça
3/4 ounce sweet vermouth
3/4 ounce Cynar
2 dashes Scrappy’s orange bitters
Wide swath of orange peel

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

2. Strain into a cocktail glass. Spritz the orange over the drink, so the citrus oil is expressed. You can add the peel to the glass, too, if you want.

February 3, 2017

What I’m Drinking: The Poor Harriet

I say, go into January with bubbles; go out of January and into February with bubbles. And love, of course. And Parfait Amour (which, you know, gets a bad rap – some of it deserved, as it can be a sickly sweet kind of love at times). But damnit, it’s a worthy love here. Ya’ hear? And this drink (which itself can run sweet for some – but on occasion sweet isn’t bad. The orange juice, if fresh as the driven snow or some such, should help balance. You could also drop the simple altogether, now that I think about it. Again, though, you may want to sweet up. That’s okay, too.), as well as being a good end-of-the-year’s-first-month choice, is also not a bad idea for you and yours to snuggle with on the up-coming Valentine’s Day. It checks the boxes for that: ingredient with “love” in title, sparkling and classy, Peychaud’s for health, and gin to base it all on. See what I mean?

poor-harriet
The Poor Harriet, from Ginger Bliss and the Violet Fizz

Ice cubes
1 ounce gin
1/2 ounce Parfait Amour
1/2 ounce simple syrup
1/2 ounce freshly squeezed orange juice
Dash of Peychaud’s bitters
Chilled Prosecco

1. Fill a cocktail shaker halfway full with ice cubes. Add the gin, Parfait Amour, simple syrup, orange juice, and bitters. Shake well.

2. Strain into a flute glass. Top with chilled Prosecco. Be loved.

January 6, 2017

What I’m Drinking: The Trocadero

Still thinking about what that perfect resolution for 2017 might be? Wavering between tired old standbys like losing weight, writing letters, wearing cooler socks, and reading more? Okay, wait, those are all great – do all of those. But also, let me propose another righteous resolution. Drink more vermouth. Vermouth, so often relegated to a sidekick or less, is making I believe a comeback, or in-roads, in a more serious way in the U.S. of A. Get on the train now, before the train is out of the station with all the vermouth in it. And a terrific way to tot up your vermouth-ing is with this very cocktail, The Trocadero, which uses both dry and sweet vermouths. It was never so easy to hold to a resolution.

trocadero
The Trocadero, from Ginger Bliss and the Violet Fizz

Cracked ice
1-1/2 ounce dry vermouth
1-1/2 ounce sweet vermouth
1 dash orange bitters
1/4 ounce homemade grenadine
Lemon twist for garnish

1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the vermouths, bitters, and grenadine. Stir well.

2. Strain into a cocktail glass. Garnish with the lemon twist.

November 4, 2016

What I’m Drinking: The Hounds They Start to Roar

Well, you play that tarantella, all the hounds will start to roar
The boys all go to hell and then the Cubans hit the floor
They drive along the pipeline, they tango ’til they’re sore
They take apart their nightmares and they leave them by the door
Let me fall out of the window with confetti in my hair
Deal out Jacks or better on a blanket by the stairs
I’ll tell you all my secrets, but I lie about my past
And send me off to bed for evermore . . .

houndsThat’s Tom Waits, friends. Lyrics from the song “Tango ’til They’re Sore,” naturally. The inspiration, that song, and the record it’s on, for this very drink. You’ll need to listen to the whole thing and the whole of Rain Dogs, now. If you weren’t already.

The Hounds They Start to Roar

2 ounces bourbon
3/4 ounce St. Elizabeth’s Allspice Dram
1/2 ounce brandy (Spanish, of course)
2 dashes Peychaud’s Bitters

1. Fill a cocktail shaker halfway full with cracked ice. Add the whole bunch of ingredients. Stir well.

2. Strain into a cocktail glass or goblet. Sing Tom songs, of course.

October 28, 2016

What I’m Drinking: The Warlock

Well, it’s nearly Halloween, and that means it’s time for one of the traditions here at Spiked Punch, the one where I drink a Warlock cocktail and turn into a zombie magician of sorts. Oh, the Warlock is a good drink, too, well worthy of your spooky celebrations, with brandy, Strega, limoncello, orange juice, and Peychaud’s bitters. I can’t wait to drink it, consequences be darned. You should take the same stance this October.

September 9, 2016

What I’m Drinking: My Heart Stood Still

Sometimes, writing about drinks takes its toll (well, not really, but it’s giving me a convenient out, and also reducing the grumbling about how awesome writing about drinks is). Recently, for example, I somehow forgot that I’d already had Diplomatico Reserva Exclusiva rum, before a bottle showed in the mail. See, my memory is failing! And I even wrote about it here on Spiked Punch. But seriously, the very distinctive bottle reminded that of course I’ve had it – it was, for gosh sakes, probably my favorite rum in a long time.

It’s a molasses-based rum distilled in copper pot stills and aged for 12 years, and boasting an array of awards. If you haven’t had it, get it (if you’re in Venezuela, where it’s from, should be a snap – though it’s widely available, so no-one should have any problems). You’ll catch the complexity from the first smell, with caramel, nuts, orange peel, vanilla, nutmeg, and allspice all hanging together, and the taste, where they all come back together with a little more spice forwardness and just a hint of sweetness. Tasty.

Tasty enough that if you’re not going to have it by itself, you should have it in a cocktail that really lets the rum shine. I went back to one of my old favorite books, Crosby Gaige’s Cocktail Guide and Ladies Companion, to re-discover a cocktail that has both a great name, and which lets rum take center stage: My Heart Stood Still. If you want to quibble (which is sorta sad for you), this is a rum Manhattan with a little heavier pour of vermouth, or perhaps some other things, none of which are named as lovely as the current name. And the drink itself is so lovely, too. The Diplomatico brings so much, but the vermouth here – Martini Gran Lusso Italian vermouth, the 150th anniversary edition – also delivers a nice layered flavor to our heart-y party. Try it. Love it. Thank me later.

my-heart-stood-still
My Heart Stood Still

Cracked ice
2 ounces Diplomatico Reserva Exclusiva rum
1 ounce Martini Gran Lusso Italian vermouth
2 dashes Angostura bitters

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

2. Strain into a cocktail glass. Savor and sip. Sip and savor.

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