If you’ve forgotten (though how could you, marketing being the horror that it is), tomorrow is Halloween! I’m guessing you have your costume set, but what about your drink? If not, then remember the Warlock! It has brandy, Strega, limoncello, orange juice, and Peychaud’s bitters. It will, when consumed, turn you into a zombie magician as the below video shows. But hey, it’s Halloween, that’s what you want!
I wish I could say with certainty that this drink was named after Mercurio, the 4-D Man, a fella from the planet Gramos who fought Thor and the wacky Warriors Three, as well as a bunch of other heroes and such in the mighty Marvel universe, utilizing both fire and ice powers. However! I don’t know that this drink was named after said alien, or the Mexican wrestler of the same name, or the Chilean newspaper. My guess? A misspelling of a Willy S character, or after the planet Mercury. When all is said and done, though, does it matter? This is a swell sipper for around 10 folks, one that’s a bit bubbly, a bit brandy, and a big grape-y. Great for the end of February, when you’re just starting to feel spring might someday happen, but still chilly. Heck, they even like it on Gramos.
Mercurio Punch, from Dark Spirits
Block of ice, or ice cubes
16 ounces brandy
16 ounces purple grape juice
8 ounces Bénédictine liqueur
8 ounces simple syrup
One 750-milliliter bottle red wine (go for a Cabernet here, one with robust body)
One 2-liter bottle chilled club soda
1. Add the block of ice to a large punch bowl, or fill the bowl halfway full with ice cubes. Add the brandy, grape juice, Benedictine, and simple syrup. Stir well.
2. Add the red wine to the cast, and stir again.
3. Smoothly add the club soda, and stir a final time (or maybe a few final times—you want to get it good and combined). Serve in punch glasses.
Let’s face it – we’re not getting any younger. Really, nothing is, I suppose. But wait, as the year rolls out into the sunset, and as a new one rolls in, let’s not get all down-in-the-mouth, and think about getting older. But instead, remember all the many wondrous days, and all the ones happening now, and how we can be youthful all year round, and many other things one might find on a card – hahaha! Or, skip all that, and sip a Happy Youth instead.
The Happy Youth, from Champagne Cocktails
1 ounce Cherry Heering cherry brandy
1 1/2 ounce freshly squeezed orange juice
1/2 ounce simple syrup
Chilled extra-dry rosé sparkling wine
1. Fill a cocktail shaker halfway full with ice cubes. Add the Cherry Heering, the orange juice, and the simple syrup. Shake youthfully.
2. Strain the mixture equally into a four flute glasses. Top each with the sparkling wine.
Washington State distillers are dreamy (you probably have realized my feelings in this already, as I do go on – but they are awesome!), with so many worthy bottles out already, and more continuing to be released regularly. The latest example? Chambers Bay Straight Bourbon. A follow up to their highly-regarded 20-month aged Greenhorn bourbon, Chambers Bay Straight Bourbon is aged 3-1/2 years, and made from sweet yellow corn and soft white wheat from Grant County, WA, and the distiller’s proprietary wild-yeast strain harvested from a local apple orchard. If that wasn’t enough, though, the real sets-it-apart-thing here is that the aging takes place on a boathouse floating on the Puget Sound – from what I’ve been told, it’s the only whiskey in the world aged that long on the water, where the waves and tides speed up the aging (that’s the theory, at least). End result? A darn tasty tipple, with some nice sweetness from the wheat, and a mingling of sea-salted caramel, toffee, fig, orange, and chocolate.
It’s dandy to enjoy as a solo act, but of course I also wanted to try it in cocktails, and after trying this and then trying that, liked it best in The Hounds They Start to Roar. That drink has a bit of a history, which we won’t get it to too much here (you’ve already read the full story in Ginger Bliss and the Violet Fizz anyway, right? Right!), but I will remind you that the name comes from a Tom Waits’ song, as do the ingredients, in a way. Said ingredients are bourbon, naturally, but also St. Elizabeth Allspice Dram (the spice flavors contained therein, cinnamon, clove, and others, go wonderfully with the Chambers Bay bourbon mélange), brandy (which helps balance everything out), and Peychaud’s bitters (which adds another herbal tint or two). Together, it’s a drink fit for any sailor, dog lover, song-singer, or person reading this blog, which means you. Take it out for a walk or a sail and see if I’m right.
The Hounds They Start to Roar, from Ginger Bliss and the Violet Fizz
2 ounces Chambers Bay Straight Bourbon
3/4 ounce St. Elizabeth Allspice Dram
1/2 ounce brandy
2 dashes Peychaud’s bitters
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the whole bunch of ingredients. Stir well.
2. Strain into a cocktail glass or comparable.
‘I’ll leave you, Scott,’ said Alaric, who did not enjoy the society of Mr. Manylodes, and to whom the nature of the conversation was, in his present position, extremely irksome; ‘I must be back at the Bedford early.’
‘Early–why early? Surely our honest friend can get himself to bed without your interference. Come, you don’t like the brandy toddy, nor I either. We’ll see what sort of a hand they are at making a bowl of bishop.’
‘Not for me, Scott.’
‘Yes, for you, man; surely you are not tied to that fellow’s apron-strings,’ he said, removing himself from the close contiguity of Mr. Manylodes, and speaking under his voice; ‘take my advice; if you once let that man think you fear him, you’ll never get the better of him.’
Alaric allowed himself to be persuaded and stayed.
— Anthony Trollope, The Three Clerks
It’s the holiday party season, and you’re probably thinking, “what should I serve as I unwrap presents, or in any way enjoy the holiday season with family and friends?” Well, there are lots and lots of options, and I’m not trying to push you one way or another, but this Bombay Punch is a sure charmer, thanks to a flavorful feast of fine friends brandy, maraschino, Cointreau, apricot liqueur, and seasonal bubbly. With a little fresh orange to keep things healthy – it is the cold and flu season after all – and a lot of cheer. Again, not trying to push you, just giving you friendly options. It being the holiday season, I find it’s finest to be friendly, right?
Bombay Punch, from Dark Spirits
Serves 10 to 12
10 ounces brandy
5 ounces maraschino liqueur
5 ounces Cointreau
5 ounces apricot liqueur
10 ounces freshly-squeezed orange juice
2 750-milliliter bottles brut Champagne or sparkling wine
10 to 12 orange slices
1. Fill a large punch bowl halfway full with ice cubes. Add the brandy, maraschino, Cointreau, apricot liqueur, and orange juice. Using a ladle or large spoon, stir briefly.
2. Slowly (the bubble effect can take out your Bombay if not careful), pour the Champagne into the punch bowl. Again, this time a bit more slowly, stir briefly.
3. Add the orange slices, stir once more, and serve in punch glasses, trying to get an orange slice in each glass.
Probably not surprising – due to the fact that Washington has tons of scrumptious fruit being brought to us lucky consumers – but there are loads of fruit brandies being made in this state. I’m talking traditional, strong, European-style fruit brandy, the very essence of the fruit bottled up. I recently wrote all about the wave of Washington eau de vie, as fruit brandy is also called, for the mighty Seattle magazine, along with highlighting a few favs. Don’t miss it!
I’ll admit, I never actually had an Aunt Betsy – but I did have a great pal named Betsy at one point, and when drinking this (even though we weren’t even related) I tend to think about her. It’s a drink to sip slowly, while you’re thinking of your Aunt Betsy, or another aunt, or another Betsy, or just a great pal, because it’s served hot, which also means it’s ideal for months like November, due to (in my Pacific Northwest neck of the woods, at least) the chiller temperature. And it has a warming depth, as well, with a trio of red wine, brandy, and port – a trio that sings to November days. So, heat one up, and toast all the aunts and Betsy’s and hot drinks and cold days, which never last forever.
Aunt Betsy’s Favorite, from Dark Spirits
24 ounces red wine (I suggest a Cabernet Sauvignon)
16 ounces tawny port
8 ounces brandy
4 ounces simple syrup
1 orange peel
3 whole cloves
1 stick cinnamon
1. Add all of the ingredients to a medium-size saucepan. Cook on medium heat, stirring regularly, for 10 minutes. You want it to get good and hot, but not start boiling, or even simmering. Reduce the heat midway through the cooking time if needed.
2. Once the 10 minutes have passed and the room smells wonderful, ladle the mix into heavy mugs. Avoid serving the orange peel, cloves, and cinnamon stick if your pals are worried about clunking up their smiles.
PS: I adapted this from the House & Garden’s Drink Guide. Which means this drink is also ideal for houses and gardens, I suppose.