June 14, 2019

What I’m Drinking: Smoke in the Grove with Ardbeg Uigeadail

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.

smoke-in-the-grove
Smoke in the Grove

Cracked ice
2-1/2 ounces Ardbeg Uigeadail
3/4 ounces Cointreau
Dash Regan’s orange bitters
Dash Peychaud’s bitters

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.

April 5, 2019

What I’m Drinking: The We Have to Be in Bed by 10 P.M.

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!

we-have-to-be-in-bed-by-10-
The We Have to Be in Bed by 10 P.M.

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.

March 15, 2019

What I’m Drinking: Rye Not? With Clyde May’s Rye

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.

rye-not
Rye Not?

Ice cubes
2 ounces Clyde May’s rye whiskey
1/2 ounce apricot liqueur
1/2 ounce Punt e’ Mes sweet vermouth
2 dashes Fee Brothers Peach bitters
Big ice cube (or more little ones)

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!

February 22, 2019

What I’m Drinking: The Seelbach

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.

seelbach-sm
The Seelbach

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.

January 18, 2019

What I’m Drinking: The Dynamic Battle for Time Itself

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.

dynamic-battle-for-time-its
The Dynamic Battle for Time Itself

Ice cubes
2 ounces Wildwood Spirits’ Läka gin
3/4 ounces Bluewater Organic Elderflower Cardamom liqueur
1/4 ounce freshly squeezed lemon juice
2 dashes Scrappy’s Black Lemon bitters

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!

January 11, 2019

What I’m Drinking: New Trees, Old Trees with Woodinville Whiskey Rye and Maple Syrup

Ah, the new part of the year, here we are. And here we go with 2019! At this time, it’s good to use some new ingredients to match the New Year, but (I’m not getting deep here, really, but just trying to roll things into the recipe in some sort of fun way. Fun!) also to use some ingredients from the past year. Which leads us to this here drink, and a duo of lovely products from the Woodinville Whiskey Co., from out here in the W-A. Specially, their limited-time Autumn release from last autumn, which was their rye finished with toasted Applewood staves – learn more about it in the Hero of the Fall recipe (which you’ll like, I’ll bet). That, though, is the last year component, while the new is just “new” to me: Woodinville’s maple syrup. I am ashamed to admit that I opened my first bottle only recently, because it’s delicious. They start with grade-A dark maple syrup from the eastern US, which is aged in empty Woodinville bourbon and rye barrels, adding caramel, vanilla, and woodsiness to the syrup. Yummy! Maple syrup isn’t used in drinks enough, and, admittedly, it can take over – but dang, this is good stuff! And matches that Woodinville rye wonderfully, especially with a last addition: Peychaud’s whiskey barrel-aged bitters. More whiskey-barreling! Those deep herbal bitter notes are a third treat here, in our Manhattan-y mixture. It’s a great drink for toasting both the past and the upcoming year (or anything else you need to toast).

Oh, one note: you might want to pull back to the maple syrup to 1/2 ounce. I was feeling it, and went for 3/4s. You get the rye first, with a hint of the syrup, then that syrup comes on, with the bitters and barrely stuff finishing it off. However, it could be a stitch sweet for you, so go as you go.

new-trees-old-trees
New Trees, Old Trees

Ice cubes
2-1/2 ounces Woodinville Whiskey Co. Toasted Applewood Finished rye
3/4 ounce Woodinville Whiskey Co. maple syrup
Dash Peychaud’s Whiskey Barrel Aged bitters
Maraschino cherry, for garnish

1. Fill a cocktail shaker halfway full with ice cubes. Add everything but the cherry. Shake.

2. Strain into a cocktail glass. Garnish with the cherry, cheery.

A Note: I don’t think I have to tell you to use a real Maraschino cherry here, and not one of those neon-red-colored numbers, do I? I sure hope not!

January 4, 2019

What I’m Drinking: Melt the Snow

I’m sorry, I can’t help myself, baby, it’s cold outside. There, I did it, I sung the song that once was neat, and now has sadly been covered into oblivion. A shame, really. What’s not a shame on a cold-outside-day is this winter Washington warmer. It’s a curious choco-mix in one manner, in that it mixes hot chocolate and whiskey, which isn’t seen often. Silly, that. Here, the whiskey side is Scratch’s straight whiskey. Scratch (you should know this!) is a delicious distillery out in WA, specifically Edmonds, WA. They make all kinds of bottled things, starting with gins, and moving along. Their whiskey can be hard to get, but is worth tracking down, due to its singular (and single-barrel), mash bill, which utilizes a line-up of “old world” grains I hadn’t seen together before: spelt, millet, white winter wheat, and malted barley. Scrumptious stuff. Also scrumptious, the other WA-made ingredient used here, Salish Sea distillery’s organic allspice liqueur. Salish Sea is from Lacey, WA, and makes an incredible array of all-organic liqueurs, a line-up covering classic flavors and more esoteric numbers. And if that wasn’t enough scrumptiousness, a little Seattle-made Scrappy’s orange bitters adds the final touch here, in a mighty-fine way: you put a few drops on top of the whipped cream topping, and the bitter scents waft up as you drink. So, what are you waiting for? Warm up.

melt-the-snow-2Melt the Snow

1-1/2 ounces Scratch Straight Whiskey
1/2 ounce Salish Sea allspice liqueur
2 ounces hot chocolate
Whipped cream
Dash or two Scrappy’s orange bitters

1. Add the Scratch whiskey and Salish Sea allspice liqueur to a mixing glass. Stir briefly.

2. Warm a coffee mug or sturdy glass goblet by running it under hot water, and then drying it quickly.

3. Add the hot chocolate to the mug. Slowly and smoothly, add the whiskey-liqueur mix, stirring while you add.

4. Top with whipped cream, and then sprinkle a little bitters onto the whipped cream.

December 7, 2018

What I’m Drinking: Walking Through the Shrubbery with Wintersun Aquavit

It may, at first glance, not seem for much of the world to be the season for walking outside, no matter how nice your greenery is. However, I find a brisk walk on a chilly-but-sunny day to be invigorating, especially if you do it while sipping this cocktail, and then end it with some nice, hearty, slightly sweet, baked goods. How does that all go together? Well, really, it’s thanks to Everett’s (that’s up here in the W-A for those who don’t know) Bluewater Organic Distilling, who just released their Wintersun aquavit. An organic spirit (like all of theirs), it’s a shout out to distiller John Lundin’s Swedish heritage, and with that has an essence much like the traditional aquavits you might have encountered (though there are tons), but with a distinctive balanced aroma and flavor bringing together caraway, anise, and orange.

I (don’t be jealous – it’s the holiday season) recently got a bottle in the mail and after trying it out solo (which you should too, as it’s worthy all alone), had to try it in a cocktail, too. Because that’s what I do! After playing around with a little of this and a little of that, I found some swell in-the-shaker dancing partners, starting with another Northwest hit, broVo spirits’ (from up here in Woodinville) delicious award-winning cherry liqueur Boomerang. It has a lush cherry-ness combined with a little vanilla, walnut, cinnamon, apricot, and citrus. You can – until you try it – dream about how this would combine perfectly with the Wintersun, and why the baked goods are a good idea. However! That wasn’t it. After much liquid hemming-and-hawing, I felt a little bit more of this and that was needed. And the this was old pal maraschino liqueur, and the that was Scrappy’s legendary Cardamom bitters. They rounded that spice and fruit level out to eleven. The shrubbery will feel overjoyed to have you walking through it with this mix – and you’ll be pretty happy about it, too.

walking-through-the-shubber
Walking Through the Shrubbery

Cracked ice
2 ounces Bluewater Wintersun Aquavit
3/4 ounces broVo Boomerang cherry liqueur
1/4 ounce Maraschino liqueur
1 dash Scrappy’s Cardamom bitters
Lemon twist, for garnish

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

2. Strain into a cocktail glass of your choosing. Garnish with the twist. Walk through shrubbery (with a big coat, if chilly).

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