October 13, 2017

What I’m Drinking: How Silver-Sweet

It’s October, which means we have one eye on the upcoming glistening holiday season, and one still on the summer that’s passed, and one on Halloween of course (I’m taking it for granted that each of us has three eyes – it is near Halloween). This position in the party calendar year makes this the ideal time for sweet sparkling wines. Well, really, I’m okay with them anytime, but as they are both ideal for summer (when served nice and cold) and winter (when they match those holidays parties you’re waiting for), then of course, they’re doubly ideal now. That’s my logic. Lucky for me then, a bottle of Castello del Poggio sparkling moscato showed up in the mail recently. Don’t hate me for my luck!

A delicate, lovely, fruity wine, this moscato is a delight. Castello del Poggio is located in Piedmont (in Italy, if that wasn’t obvious), and makes for a pretty sipper from the peachy aroma to the sweet fruity kiss of a flavor, with lots of notes to dwell on. Pear? Sure. Peach? Maybe a bit of strawberry? I thought so, but your palate may differ. There’s a consistent effervescence, too. All combined, makes for a memorable aperitif, or a dessert accompaniment.

It also makes swell sparkling cocktails (you probably knew I was going to go there, cause you’re smart)! When using it in this drink – called How Silver-Sweet, from  R&J, because the sweetness – I wanted to balance it while aligning on the fruit. So, I started with a favorite local spirit, Sidetrack Distillery’s Strawberry brandy. A really, classic, fruit brandy, it’s dry, strong, and carrying the pure essence of the fruit – fruit harvested from the farm where Sidetrack is located. To umph the fruit even more, and rounding out the basket, I also added Pierre Ferrand’s orange curaçao. And then, a final touch, some herbal undertones provided by Peychaud’s bitters. The end result is a layered drink that boasts sweetness and light and lots of flavor.

how-silver-sweet
How Silver-Sweet

Cracked ice
1 ounce Sidetrack 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. Sip sweetly.

September 29, 2017

What I’m Drinking: The Up-to-Date

Like you, some nights (not many, but say one or two or three a lifetime) I find myself just browsing The Calvert Party Encyclopedia (1960 edition). It is “Your complete guide to home entertaining,” after all. Not to mention being,“the party book that gives you the power to please.” Now that’s power! But all joshes aside, it’s a better version than many company sponsored books (and worse than some as well), with a bunch of drink recipes including their products, and some others not, and some food ideas, and general party ideas and tips, and bar set up stuff. Not a bad little browser. And when browsing, I came across the Up-to-Date – maybe again? Maybe I’ve seen it somewhere else? I was intrigued, no matter which or what, and decided to give it whirl. In the book/manual/novella, it’s made with Calvert Reserve, but to keep it really up-to-date, I decided to sub out the Calvert Reserve (sorry Calvert!), with the latest bit of WA-state deliciousness to show up at my house: Epic Sht Gin, from the fine folks at Cadée Distillery on Whidbey Island.

It’s not as big a switch as you might think – being that the Epic Sht Gin is of the barrel-aged gin variety, so shares a kinship with whiskey as you might imagine. It’s a nicely-layered number, with the botanical notes of the gin still there, but also notes of spice and wood and a little nuttiness from the barrel, with a vanilla undertone, too. It’s not easy to get outside of the distillery as of this writing (but the distillery is well worth visiting), but hopefully by the time you’re reading, it’ll be more available. Also, its particular character I thought would go well with sherry – and I was right! Me and the fine folks at Calvert, that is! Try the below and see if I’m right (tip: I am).

up-to-date
The Up-to-Date

Cracked ice
1-1/2 ounces Cadée Distillery Epic Sht Gin
1 ounce Tio Pepe fino sherry
1/4 ounce Grand Mariner
2 dashes Angostura bitters

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

2. Strain into a cocktail glass. Get up-to-date

September 8, 2017

What I’m Drinking: Arturo’s Hairy Hands

I recently posted a delicious Italian-inspired drink on the Spiked Punch called The Translation of Giuliana Monti, which I made up for a wonderful night of literature, laughs, and liquid libations. The night centered around the jolly and masterful writer Andrew Sean Greer’s newest, entitled LESS, a book you must buy (I talk about it more in that earlier post, which you should go read, and then you should go read LESS, and now you’re back), and during said night we chatted, joked, took questions, read from the book (well, Andy did), and drank two drinks came up for for the occasion and named after characters in the book.

andy-greer

This one, the second, is called Arturo’s Hairy Hands, named for the main character’s tour guide in Mexico City, and is a rare beast in that it has two base spirits. Savor it while savoring LESS and be a happy reader and drinker.

arturos-hairy-handArturo’s Hairy Hands

Cracked ice
1-1/2 ounces Woodinville Whiskey Co. bourbon
1 ounce Maguey mezcal with agave syrup
1/2 ounce Alessio sweet vermouth
1 dash Bittermen’s Xocolati mole bitters
Orange twist, for garnish

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

2. Strain into a cocktail glass. Garnish with the orange twist. Sip and read. Sip and read.

August 25, 2017

What I’m Drinking: Summer’s Charm and Courtesy

Just two short weeks ago (which can seem a lifetime during the savorable days of late summer) I had a drink here on the Spike Punch called the SPF – Silver Port Fizz. It featured Sandeman 10-year-old Tawny Porto, in what may have been an odd move for some, port not being a sunshine-y drink companion for many. But this Sandeman Tawny! It’s so fruity, and so full of flavor that it begs (not literally, as wine, spirits, and liqueurs shouldn’t really be talking to you) to be used in summer drinks, fruit being such a key element of the season’s liquid fare.

It’s so worthy that I couldn’t help myself dreaming up other drinks utilizing Sandeman Tawny Porto 10 to be had when the Mercury has risen and ol’ sol is beating down. And that leads us to Summer’s Charm and Courtesy. Less obviously a summer drink then our last refreshing port number, this drink bring out summer through a wave of fruit notes, all subtle separately but coming together in a rapturous (well, drinks can be rapturous, too, right?) layered lush sip after sip. It starts with the Sandeman, which delivers fruit and jam and a hint of nutty and oak, then moves into Plantation Stiggins’ Fancy pineapple rum (a nice note also between all the recent Dickens’ posts), which is a dream, Pierre Ferrand orange curaçao, Fee Brothers West Indian orange bitters, and a little lime. Then, as the last act of courtesy (and in my mind, one can’t be too courteous), a little fresh mint.

It’s just so darn fruity! And so darn good! Darn, give this a try before another sunrise and sunset pass along past us. You’ll be happy, I’ll be happy, the sun will be happy, and all will be well.

summers-charm-and-courtesey
Summer’s Charm and Courtesy

Ice cubes
1-1/2 ounces Sandeman 10-year-old Tawny Porto
1/2 ounce Plantation Stiggins’ Fancy pineapple rum
1/2 ounce Pierre Ferrand orange curaçao
2 dashes Fee Brothers West Indian orange bitters
1/4 ounce freshly squeezed lime juice
Fresh mint sprig, for garnish

1. Fill a cocktail shaker halfway full with ice cubes. Add everything by the mint. Shake well.

2. Strain through a fine strainer into a cocktail glass. Garnish with the mint. Enjoy.

May 5, 2017

What I’m Drinking: The Walrus

Lumbering across the ice, across the minds of those in its path, driven by a hoard of idiots, all the way from the Nordic realms all the way across Canada, all the way down over the northwest coast, and all the way farther down the coast, farther, farther, the Walrus lumbers, leaving havoc in its wake. Of course, that’s a different Walrus than this drink, which is actually a stitch sweet, in a way, perhaps too much so for some (though it is only a stitch, and anyone who says it’s too much is one of those people who probably think they have something to prove because of inner turmoil around how people perceive them. Yawn), but also well savory, and citrus-y, too, all thanks to how the ingredients come together in a convivial manner. It’s a Walrus to visit again and again. Much different than our original Walrus, who maybe, just maybe, just needed one of these drinks.

walrus
The Walrus

Ice cubes
1-1/2 ounce rye
1/2 ounce Punt e’ Mes vermouth
1/2 ounce Cointreau
1/2 ounce simple syrup
2 dashes Scrappy’s orange bitters

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

2. Strain into a cocktail glass. Drink, while looking towards the stars.

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.

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