September 23, 2022
The world of spirits, liqueurs, and the cocktails one makes with them has undergone a wonderful internationalizing over the last, oh, 15 years (that number is not scientific, but more a musing digit that might approximate an impossible-to-actually-measure figure). By that I mean, so many products from around the globe once only consumed in their particular region or country are now being accessed by thankful drinkers in other spots. Make some sense? And this internationalizing is still rolling out, with more products showing in more spots. Again – thankful drinkers, including me! One type of produce that we’re finally seeing more of in WA (where I’m at) and the US in general is Shochu, the distilled tipple popular in Japan and made from a number of things: rice, sweet potatoes, buckwheat, and more. I’ll fully and readily admit I’m not a Shochu expert, but what I’ve had, I’ve enjoyed for its earthy, rich flavors (varying depending on the base product distilled) and friendly drinkability.
So, I was very excited recently to receive some Shochu in the mail (don’t be upset with me! I know I’m lucky), from Honkaku Spirits, which is one of the companies helping to spread the word and accessibility of Shochu, along with other Japanese spirits. They’ve been around since 2020, and are focused, amazingly enough, on working with family-run distilleries, which is awesome! One of their newly released imbibables is Jikuya White Sweet Potato Shochu, which is what I’m sipping today. Crafted at the Jikuya distillery (around since 1910! And specializing in sweet potato Shochu “completely sourced and produced in Kagoshima, among other specifications”!) by fourth generation Master Brewer-Distiller, Ms. Maiko Jikuya at the base of Mount Shibi, this Shochu clocks in at 25% ABV, and delivers a lovely flavor. Starting with a light-on-its-feet herbally, flowery (not heavy perfume flowers, but wildflowers) essence, it flows into notes of red berries and hints, just hints, of tea. Neat! Very approachable, very drinkable. And, delicious over ice, solo or with sparkling water (sidenote: there is also a Jikuya Black Sweet Potato Shochu, which is earthier, and well worth trying, too).
Shochu is often served neat, with ice, or with soda water (as well as with warm or room temp water), sometime with fruit juice added to the latter. It’s not as often utilized in cocktails. Not to say it isn’t! Just, from what I’ve seen, not as often. But while I enjoyed/enjoy it solo, I had to test it out with a few other ingredients, cocktail-style, because, well, that’s what I do! And after a little finagling, I came up with a combo that I think lets the Jikuya White Sweet Potato Shochu shine, but also lets it play nicely with others. This Shochu has such a delicate but memorable (hah! That’s a funny combo, but it works for me) nature, I wanted the cocktail to match, so it took a bit to find the right pairings. I landed on maraschino liqueur (I went with Luxardo Maraschino), whose somewhat lighter nuttiness was a swell fit, Dolin Blanc vermouth, due to the floral notes and bit of cuddle it always brings, and Scrappy’s singular Cardamon bitters, whose light spices and more florally goodness shone with the others. This foursome together sings a (if I can say this while being humble) liquid delight! It manages to be both layered in flavor, spice, floral, fruit, and maintain that delicate, brightness from the Shochu. You may want to have another the minute you finish the first. As you do, give a toast to the whole world, which – for thankful drinkers – has become a smaller place.
A Tempest of Provocation
2-1/2 ounces Jikuya White Sweet Potato Shochu
1/2 ounce Luxardo Maraschino liqueur
1/2 ounce Dolin Blanc vermouth
Dash Scrappy’s Cardamom bitters
1. Fill a mixing glass or cocktail shaker halfway full with cracked ice. Add everything. Stir well.
2. Strain into a cocktail glass. Enjoy.
September 16, 2022
It’s the middle of September! Hard to believe my friends. Time, it flies by like a flock of Peregrine Falcons (meaning: fast)! Not only are we in the back half of 2022, but we are also nearing October, which for me means fall trips to Italy (I hope for you, too), and truffles, and pasta, and art, and well, you know. It also means Italian drinks, wines, limoncellos, grappas, Italian beers, and of course amari. It’s funny, in a time flying way, and in a “sometimes things do change for the better” way, how many more of the latter, the amari (and other digestif-y and aperitif-y Italian brothers and sisters, not the grappas, sadly), are available now in the US than when I first made this here drink, Good Luck in Pisticci, like 7 years ago. Amari explosion! And if you expand that time frame (short in the overall realm of time) to the first time I went to Italy when I had my first amaro (I believe it was Montenegro), like 25ish years ago, well, it’s a big bang style explosion! An herbal, bitter and bittersweet, and lovely explosion!
Without which, I couldn’t make this drink, itself herbally rich and flavorful, but also citrus-y, bubbly, and jolly, in a way! It leans heavily on a particular amaro, Amaro Lucano created in 1894 by cookie baker Pasquale Vena (an aside: amari and chocolate chip cookies are a pleasant pairing) using an herbs and spices. Eventually, it became the sipper of choice to ancient ruling family the House of Savoy, which is neat, and it’s swell to sip solo, but also swell here with a few WA ingredients, Kur gin (delicious – read more of me talking about it) and Scrappy’s Grapefruit bitters (if you aren’t aware of how awesome Scrappy’s bitters are, then you have a wonderful future finding out), and classic orange stalwart Grand Marnier, and soda, and mint. Good Luck indeed!
Good Luck In Pisticci
1-1/2 ounces Kur gin
3/4 ounce Amaro Lucano
1/2 ounce Grand Marnier
2 dashes Scrappy’s Grapefruit bitters
4 ounces chilled club soda
1. Add the gin, Lucano, Grand Marnier, and Scrappy’s to a mixing glass. Stir well.
2 Fill a highball or comparable glass three-quarters full with ice cubes. Pour the mix from step 1 into the glass over the top.
3. Top with soda water. Stir briefly. Garnish with the mint sprig.
September 6, 2022
As a good reporter and editor (much like Rock Rockwell, the intrepid editor of The Record, and hero in this here mystery book from 1950), I’m going to start this Cocktail Talk by referring you to the reference point of the What Rhymes with Murder? Cocktail Talk Part I, where I dig into the idea of reporters/mystery heroes, and a little more about the book as a whole. Here, I wanna just dive into the Cocktail Talking, so the only background on the book I’m putting in this paragraph is the tagline from the back cover, cause it’s one the finest taglines ever: “When a lusty lothario sings his serenade, romance rhymes with death!” Oh, and in the below they talk about overly-bittered Old Fashioneds. Also, memorable. Read it!
A voice at my elbow said, “Cocktail, sir? Old-Fashioneds and dry Martinis.”
“Old-Fashioned,” I said, hardly noticing the neat figure in black and white who spoke.
“Okay, but there’s more bitters in them than whiskey.”
I started and looked around. From under a frilly cap, the face of Amy Race was peering at me impishly. “I’m sticking to straight whisky myself,” she said. “That’s the trend below stairs.”
In spite of myself, I burst out laughing.
–Jack Iams, What Rhymes with Murder?
August 30, 2022
Recently was re-reading the 1950s Dell Mystery pocket-sized book What Rhymes with Murder?, by Jack Iams, and thinking: why don’t more books have mystery-solving-reporters anymore? Let me step back: Jack Iams was a novelist (mysteries and others), teacher, and maybe most of all: reporter and journalist, for Newsweek, London Daily Mail, New York Herald Tribune, and others. So, perhaps not a complete surprise that some of his mystery books features Rocky Rockwell (amazing), City Editor and writer for The Record, one of two dailies in the small city this yarn and others take place within. Not only a writer/editor, if you wondered, but also a man not afraid to mix-it-up, both with circulation war heavies and such and with the dames – mostly his fiancé here, but also a wee dalliance with a writer for the other paper in town. He’s not the only newspaper person/mystery solver in pulp book history, either, though we don’t see as many now (I hope that’s right. It feels right!), which is a shame. Of course, not as many newspaper folks in general, sadly. But I digress! To get back to the matter at hand, this book, where Rocky gets mixed up with the murder of a visiting overly-amorous British poet (the ‘overly-amorous’ may have been implied with ‘British poet’)! It’s quite a swell mid-century piece of mystery fiction, moves quick, has some feints and counter-feints, ends up with two murders, Rocky rescues a paperboy from a hoodlum, and of course spends some well-earned time drinking up in clubs and hotels and homes. So much so that I’m gonna have a couple What Rhymes with Murder? Cocktail Talks, starting with the below pink gin-ing. Or desire for sure.
Across the room, alone at a table, sat Ariel Banks’s secretary Clark-Watson. A waiter was trying to explain something, then the clipped, high-pitched British voice said distinctly, “Dash it, I am simple asking for a pink gin.”
“But he don’t know how to make it,” said the waiter.
“That is scarcely my fault,” said Clark-Watson.
Amy chuckled and said to me, “I think I’ll get into this act.” She got up and strolled to Clark-Watson’s table. I could hear her saying, “I’m Amy Race of the Eagle. Perhaps I could be of assistance?”
“Can you tell this chap how to make a pink gin?”
— Jack Iams, What Rhymes with Murder?
August 19, 2022
This is one of those drinks that when you look at the ingredient list your first thought is probably, “whaaaaa?” as the four fine products used here don’t necessarily seem to match in that first moment. Partially cause anisette, even the so-good-it’s-hard-to-put-into-words Meletti anisette, can be such a strong personality that it may not seem a match with, say, Lillet’s delicate wine-aperitif tones. And maybe not even a match with a staunch British gin such as Boodles, our heaviest player here (in ounces!), made of British wheat and leaning classically towards juniper, coriander, angelica. By the by, I love all three of those ingredients, and you probably do, too, so maybe I’m making too much of the “odd trio” angle, but hey, they didn’t at first take to each other as well as I’d hoped. Until adding the robust Peychaud’s Whiskey Barrel Aged bitters, which somehow (bitters does tend to make it better), brought every other ingredient into the playing field nicely for me. After a little testing of amounts and some ritual incantations and normal stuffs like that. Short story: trust me! This is a good cocktail.
An Elusive Memory
1-1/2 ounces Boodles gin
1/2 ounce Meletti anisette
1/2 ounce Lillet
2 dashes Peychaud’s Whiskey Barrel Aged bitters
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add everything. Stir well.
2. Strain into a cocktail shaker. Raise a toast in my direction (I mean, why not? I appreciate it). Drink up.
July 26, 2022
Our final stop (don’t miss The Unholy Trio Cocktail Talks Part I and Part II, by the way) in my latest Henry Kane yarn featuring two-fisted sharp-dressing quick-shooting kiss-a-lot-of-girls PI Peter Chambers. This quote almost didn’t make it to the site, as I wasn’t sure it was Cocktail Talk-y enough, but really, any time someone in a book is drinking a Rob Roy, it needs Cocktail Talking. And a Dry Rob Roy (not sure I’ve heard that much)? Forget about it! Read the other two in the series to get more book details, but not before you drink up the below.
“What are you drinking? Lunch is on me.”
“I’m going to get paid.”
“That you are.” I had brought a blank check. “Dry Rob Roy,” I said to the waiter. The menus were already on the table.
“Congratulations,” Arnie said.
“I believe you got married.”
“Oh. Thanks.” Miranda wouldn’t have told him. She was as cozy with information as Cosa Nostra. “How do you know?” I said.
“How do I know? Heck, there was a spread in every newspaper.”
“Yes, there was, wasn’t there?” My drink arrived and I drank it, quickly.
–Henry Kane, The Unholy Trio
July 15, 2022
Here in Seattle, WA, our summer so far has been a fairly mild one, with just a few hot days, and no scorchers. But I know in some parts it’s beyond sweltering, and dangerously hot here and there, so I know summer is here and with it the need for fruity, rich, flavorful, bubbly mixes, which leads me to bringing back this fav from a few years ago. Now, don’t take its title too literally, as drinking one of these does not mean you should brave a hot hot hot day without the appropriate sun protection, from lotions to big hats to water to ac. But at least, this combo of deliciously Diplomático rum, summerific Sidetrack Strawberry liqueur, fresh oj (you don’t want scurvy anytime, but especially not when it’s hot), Fee Brothers peachy-keen Peach bitters for another fruit layer, simple syrup to add sweetness to the heat, and club soda to bubbly it up, at least this combo will help the hot days taste better, and balance the blasting heat a tasty bit.
Fear No More The Heat O’ The Sun
1-1/2 ounces Diplomático Mantuano rum
1/2 ounce Sidetrack Distillery Strawberry liqueur
1/2 ounce freshly squeezed orange juice
Dash Fee Brothers Peach bitters
1/2 ounce simple syrup
4 ounces chilled club soda
1. Fill a cocktail shaker halfway full with ice cubes. Add everything but the soda. Shake well.
2. Fill a highball or comparable glass with ice cubes. Strain the mix from Step 1 through a fine strainer into the glass.
3. Top with the club soda. Stir, but not mightily, but in a manner that brings everything together.
July 8, 2022
Here is something I learned recently: nearly 80% of the tequila brands sold in the U.S. have additives, things to add sweetening or alter coloring or change up the natural taste. I mean, I knew that additives like caramel for example have been used for, well, ever (or a long time) to change up certain aspects of whiskey or what-have-you, but for some reason never thought this extended in general to tequila. I mean, obviously (by taste alone) you can tell that chemicals are in certain boozes, including tequilas. But just didn’t realize the reach. Until recently, about the same time I was lucky enough to have a little DE-NADA tequila show up in the mail (lucky me!). A newer brand to me, DE-NADA tequilas are confirmed additive free – which means taste, coloring, everything, is coming from the natural ingredients in the tequilas, and the time-honored processes used to make real tequila. Neat! They make both blanco and reposado tequilas (both at a fifth-generation tequila distillery in Jalisco), and while the blanco is a treat – smooth and bright on the tongue, with some fruit notes, peach, grapefruit, and some herbal notes, anise, mint, a hint of pepper at the finish – when I was craving a Rosita, I went with the reposado.
The Rosita (you probably know this, being in the know, but just in case), is a relation in a way to the Negroni. Not, to me, a sibling, but at least a cousin. As well as a cousin to various other drinks served over ice that have spirit + vermouth + something else. The something else here is Campari, and hence the Negroni connection. Oh, though, there are both sweet and dry vermouths – that makes it a cousin only. And also extra bitters (which maybe means, second cousin). But it has a little of that memorable Campari-sweet-bitter-ness (which I love, so much), even though there is less here, allowing the tequila to shine. I feel to stand up to a party properly with the Campari and vermouths, that slightly deeper reposado is needed – and the DE-NADA Reposado shines in the drink. It’s, like the bianco, smooth, very smooth, but the flavor leans nuttier, with almonds and vanilla (okay, a bean, but nut-like), mingling with toasted oak and caramel, roasted agave, and hints of cinnamon, mellowing out buttery at the finish. Yummy! And goes really well with the vermouth, and the bitter-ing undertones. The Campari, too, which might seem an odd pairing at first, but trust me, the end result is lovely summer drink to savor.
1-1/2 ounce DE-NADA Reposado tequila
1/2 ounce Campari
1/2 ounce sweet vermouth
1/2 ounce dry vermouth
Dash Angostura bitters
Orange twist, for garnish
1. Fill a mixing glass or cocktail shaker halfway full with cracked ice. Add everything, except the ice cubes! Stir well.
2. Add some ice cubes – about halfway – to an Old Fashioned or comparable glass. Strain the mix from Step one over the cubes and into the glass. Garnish with the orange twist.