We’re still taking our fall tour along Raymond Chandler lane (don’t miss the “Trouble Is My Business” Part I and Part II Cocktail Talks), with Raymond Chandler of course, and have now made it to Seattle – which, coincidentally, is where I tend to sometimes hang my hat. So, as you can imagine, when I read the story “Goldfish,” in the book Trouble Is My Business and Other Stories, and Chandler’s PI Philip Marlowe ended up heading to Seattle, WA, well, I was tickled. And then they drank apple brandy! And then fish, and before that a mystery long-told, and I won’t want to say anymore cause you need to read the story – if I haven’t sold it, this quote will.
“Too early for apple brandy, ain’t it?” he whispered.
I told him how wrong he was. He went away again and came back with glasses and a quart of clear amber fluid. He sat down with me and poured. A rich baritone voice in the kitchen was singing “Chloe,” over the sizzling.
We clinked glasses and drank and waited for the heat to crawl up our spines.
“Stranger, ain’t you?” the little man asked.
I said I was.
“From Seattle maybe? That’s a nice piece of goods you got on.”
You know, 2020 hasn’t been overly-packed with good days. There have been some, I’m sure and I’m hoping, for everyone, some big-ish good days, and some small-ish good days, even within it all. I had one recently when some bubbly showed up here, which made the day more, well, bubbly. It was also bubby from Italy (you know I love Italy, right?), specifically Trentodoc sparkling wine – Trentodoc being from the Trentino region, which is in the far north of Italy, a mountain-alp-y region, one which also has some Mediterranean-ness on the lower slopes. I’ll admit that’s not the Italian area I know best, but after tasting the sparkling wine from there, I need to know more! Made in the Meted Classico, or classic method, Trentodoc sparklers are also made from picked-by-hands Trentino grapes. Sounds yummy, right? But the proof is in the bottle, as the saying goes, and the one I’m popping off now is Maso Martis Extra Brut Rose.
Starting with its pale pink-y coloring, and enticing effervescence, it’s a wine you’ll want to drink as you pour – which is what you want, right? The taste (pino nero grapes, if you’re interested) has a berry-centric-ness, raspberries, strawberries, and then some currants, with a few delicate herbal notes, too, and a creamy nature ideal for a sunny day, a date night around the appetizer course, or, really, almost anytime. It’s also a swell base for cocktails. Well, you wouldn’t think I wouldn’t try it in a cocktail, right? I do so love bubble mixes, and with a flavorsome rose like this, I had to see how it’d play with others. Starting with another delicious number (and by some crazy occurrence also showed on the porch), but from closer to US home: Clear Creek Pear brandy. Made with Bartlett pears grown in OR (where Clear Creek is), it has a phenomenal pear nature, from the small to the lingering pear echoes, while still maintaining a warming brandy undercurrent. Then, I traveled back to Italy (to help the wine feel at home), with bitter and beautiful classic Campari – which not only adds layers of taste, but a rich redness, which is further underlined by our last ingredient, homemade grenadine. Altogether, what a drink! Refreshing but bursting with delights, and one the showcases and perfectly utilizes the wine and brandy. Dive in.
Once upon a time (a recent time, admittedly between us friends) I had a drink here on the Spiked Punch drinks blog called Spirit and Substance, within which I dropped tales of some homepage plum shrub and grenadine that a powerful pleasant pal had gifted me and mine. In that drink tale, the plum shrub was used, and now, here, As Luck Would Have It, we’re using the grenadine. And it’s key to have homemade grenadine me thinks, as (in the main) most store-bought grenadine isn’t all that fine. There are a few brands perhaps? But be safe, make your own, and have the lush, tanged, deeply good grenadine you deserve. There’s a homemade grenadine recipe below, if needed. But that’s just the beginning of our luck! With the grenadine here are many more lucky things, beginning with Montefalco Rosso, an Italian wine made of a bland of Sangiovese and Sagrantino. Specifically, here, I used Cantina dell’Alunno Montefalco Rosso, which is robust, fruity (cranberries and plummy-ness), herbal, and approachable. Delicious, I tell you, and the ideal base for a fall-time wine cocktail like we’re whipping up here. To bring more fruits (and a nice belly warming), we’re also adding Sidetrack Plum brandy, made with plums grown not but yards from where the still is that makes this clear, strong, bracing, lovely brandy – oh, made in WA, by the way, much like our next introduced ingredient, Brovo Spirits Jammy sweet vermouth. If you haven’t had the Jammy, then jump on it, cause it really lives up to its name, with a rich, cherry, chocolate, spice flavor. And then, to round and even the flavor, a slip of lemon juice, and a twist of orange. Altogether, a bounty of yumminess that’s lucky indeed.
1. Fill a cocktail shaker halfway full with ice cubes. Add everything but the twist. Feeling lucky yet? Shake well.
2. Strain the luck through a fine strainer into a cocktail glass. Garnish with orange.
A Note: Hey, homemade lovers! This grenadine recipe’s a snap to make, and a joy to add to cocktail or soda:
4 cups unsweetened pomegranate juice
1 pint fresh raspberries
4 cups sugar
2 ounces orange flower water
1. Add the pomegranate juice and raspberries to a large saucepan and place over high heat. Cook for 15 minutes.
2. Let the mixture stay at a steady boil, stirring occasionally, for 15 minutes longer, reducing the heat if needed to prevent burning.
3. Slowly stir in the sugar, stirring continuously. When the sugar is completely dissolved, remove the pan from the heat and stir in the orange flower water. When the sugar is completely dissolved, remove the pan from the heat and stir in the orange flower water.
4. Let cool, and strain into bottles. Refrigerate in an airtight container for up to 1 month.
Well, tomorrow is once again Halloween, often one of the finest funtimes of the year, but in 2020, one of the lamest (not to mention tragic on many levels) years, Halloween like so many other things is different, let’s say. But what’s not different is your scrumptious duty to make a Warlock and turn into a zombie magician. Got it? Spooky good! If you’ve forgotten, the Warlock contains brandy, Strega, limoncello, orange juice, and Peychaud’s bitters, and is my favoritest Halloween special. As you can see below (and you can also learn how to make the Warlock, too)!
As I, like others, have been at home perhaps more than usual lately, I’ve been doing a lot of reading (well, I do a lot all the time, but even more perhaps), and one thing I dove into during this time was The Complete Father Brown Stories by old G.K. Chesterton, which is a massive tome – ideal for right now! And I have to admit (cause we’re all pals here), that I watched the currently TV Father Brown tele show before reading any of the stories. Which is weird, cause usually I go at it the other way round. And, even weirdly, since we’re admitting things, I like the TV show better. Don’t throw things at me. Mark Williams is a genius actor, I like the small town England focus, and, well, I like his Father Brown a bit more than the book one. And skipping some of G.K.’s dated and wrong, oh, opinions, is okay, too. Which is not to say that the stories in the main aren’t good and shouldn’t be read. They totally should be, cause lots and lots of awesome is contained therein. Enough that I’m going to have a trio of Cocktail Talks from different stories, starting with below brandy bellowing.
“And you will have your usual, Sir,” said Mr. Wills leaning and leering across the counter.
“It’s the only decent stuff you’ve still got,” snorted Mr. Raggley, slapping down his queer and antiquated hat, “Damn it, I sometimes think the only English thing left in England is cherry brandy. Cherry brandy does taste of cherries. Can you find me any beer that tastes of hops, or any cider that tastes of apples, or any wine that has the remotest indication of being made out of grapes? There’s an infernal swindle going on now in every inn in the country, that would have raised a revolution in any other country. I’ve found out a thing or two about it, I can tell you. You wait till I can get it printed, and people will sit up. If I could stop our people being poisoned with all this bad drink——”
Does it show some sort of psychic issue, or alien implantation, or the influence of malevolent fairies that I like having this drink called The Snow Ball (“this” cause I feel there are an inordinate amount of drinks carrying the same name, but this one is what I particularly mean when using said chilly moniker) not so much when it’s snowing season, but when we’re heading into sunshine season? It could be one of those three things, surely, right? I mean, admittedly, this drink is tall, refreshing, smooth, bubbly, the opposite of a malevolent fairy mostly, so it makes sense to have it when the sun is all a-flutter and hot, to me. It also makes sense if you can to use Seattle Distilling Company brandy (read more about Seattle Distilling Company brandy if it makes you happy); however, I understand that for many this is as difficult as a snowball in June, so do what’s best for you and don’t be too sad. Oh, you know, thinking it over, you could just use an egg white, as opposed to the whole egg here – egg whites being more the norm for drinks in this modern age. If having this for a May breakfast, I’d still go the whole route (and wouldn’t drive to work afterwards).
The Snow Ball
2 ounces brandy
1 ounce Simple Syrup
Chilled ginger ale
1. Fill a cocktail shaker halfway full with ice cubes. Add the brandy, simple syrup, and egg. Shake very well.
2. Fill a Collins glass or hefty highball three-quarters full with ice cubes. Strain the well-shaken mix over the ice.
3. Top the glass off with ginger ale. Stir, but calmly.
Well, as you know (if you don’t, welcome back from Mars I suppose), we have been and still are in the thick of some mad times. Said times keeping most around the world at home many more hours than usual, which has led many to muscular feats of home-organizing as a way to while away the time, or to catch up with projects that once seemed perfectly fine being set aside. If you have a fair amount of bottles of brown, clear, red, green, grey, blue, yellow, bottles glittering with the promise of delicious deliciousness, bottles that when opened have the capacity to unleash tongues in song while loosening the chains on the soul (if you’ll allow me a little hyperbole), bottles filled with spirits, liqueurs, bitters, and beauty, that is, if you have these, then, like me, those bottles fall into a “home-organizing feat” normally put off. But, due to said mad times, my wonderful wife took on this herculean boozy task (I get too distracted), and organized the shelves. When doing so, she found a few bottles that seemed to have just a sip here or there left in them, and moved them frontwards, enticing me to drink ‘em up. That, friends, is all preamble to the below cocktail, which at first glance may seem an odd combination: cherry brandy, rye, and allspice dram? But being trapped at home can take you down some paths that may at first appear odd. In this case, however, the path ended so pleasantly, I’m probably going to have to go to the store to restock the shelves so I have all these ingredients. But if you look them over and say to yourself, “what the hell,” step back, and think “what the lockdown leftovers?” Cause that’s what this tasty treat really is.
Robert Bloch was a well-known writer, novelist, short-story-ist, pulper, and though he wrote a fair amount of crime fiction, his best known work is Psycho, which as you could probably guess was the book made into the famous Hitchcock film. He started, interestingly enough, as a student of the legendary brain expanding horror master H.P. Lovecraft, even. Wowsa! But here we’re taking a nice quote from a crime novel, Spiderweb, which was originally an Ace Double, meaning a book from well-known pocket-book publisher Ace that actually contained two books – whatta deal! Here, it was with David Alexander’s The Corpse in My Bed. Though I don’t have that book (I might like to have it!); instead, I have a modern reprint of it from the happening folks at Hard Case Crime. Here’s the ringer: said modern reprint is also a twofer, combining Spiderweb with another Bloch book, Shooting Star. Get it! And enjoy the short quote below, which I thought would fit nicely with the last Friday Night Cocktail, I Should Classicoco, as they both have an apricot component.
’Your order?’ I looked at her. Then, ‘two apricot brandies.’ She slid into the booth across from me and she smiled.
The Man Behind the Evening's PlansA.J. Rathbun is a freelance food and entertainment writer, poet and author, a frequent guest on the Everyday Food program (Martha Stewart Living/Sirius satellite radio), and is a contributor to culinary & entertainment magazines such as Every Day with Rachael Ray, The Food Network Magazine, Real Simple, Wine Enthusiast, and many others. Of course, there's so much more to it than that...Read More