August 17, 2021

Cocktail Talk: Orley Farm, Part IV

orley-farmYou may have thought it couldn’t be done, but we’re back to Orley Farm after our cinematic sidestep last week, and I’m going to have one more Mr. Moulder Cocktail Talk from the Trollope novel (I may have more Cocktail Talks from the book that don’t feature him, too. Only time will tell pals, and even it might not know!). But we’ve had a few of him in his higher moments, and so I only felt it was right to have one when he’s snoozing away after a long day shilling for Hubbles and Grease and swilling brandy and water (and perhaps other potent potables, too). However, it’s the description of his waking in the below quote that does the most for me. Oh, before I forget! Don’t miss the Orley Farm Cocktail Talks Part I, Part II, and Part III for more about the book itself, and all the Anthony Trollope Cocktail Talks (there are a few!) for more Trollopean fun.

 

Soon after that Mr. Kenneby saw Mrs. Smiley home in a cab, and poor Mrs. Moulder sat by her lord till he roused himself from his sleep. Let us hope that her troubles with him were as little vexatious as possible; and console ourselves with the reflection that at twelve o’clock the next morning, after the second bottle of soda and brandy, he was ‘as sweet as sweet.’

 

–Anthony Trollope, Orley Farm

July 20, 2021

Cocktail Talk: Orley Farm, Part III

orley-farmOur third Orley Farm Cocktail Talk revisits a character introduced in Part II (for more on the overall book, see Part I, and for more Trollopean fun, see all past Anthony Trollope Cocktail Talks), traveling salesman for Hubbles and Grease, Mr. Moulder. In this quote, we find our rotund commercial traveler at home for Christmas celebrations, where he and his missus are hosting a few others for a big feast, and where Mr. Moulder is talking of the liquid possibilities for the day, specifically brandy and a special whiskey,

 

And then, as for drink, —”tipple,” as Mr. Moulder sportively was accustomed to name it among his friends, he opined that he was not altogether behind the mark in that respect. “He had got some brandy—he didn’t care what anybody might say about Cognac and eau de vie; but the brandy which he had got from Betts’ private establishment seventeen years ago, for richness of flavour and fullness of strength, would beat any French article that anybody in the city could show. That at least was his idea. If anybody didn’t like it, they needn’t take it. There was whisky that would make your hair stand on end.” So said Mr. Moulder, and I can believe him; for it has made my hair stand on end merely to see other people drinking it.

 

— Anthony Trollope, Orley Farm

July 13, 2021

Cocktail Talk: Orley Farm, Part II

orley-farmWelcome to the second part of our tipsy tour through the Anthony Trollope novel Orley Farm (don’t miss Part I, or any of the past Anthony Trollope Cocktail Talks). In the first part, I chatted a smidge about the novel itself, and where it slots into my own personal Trollope-verse, if you will. One thing I didn’t mention there, however, is perhaps my top character in the book, a commercial traveler (or traveling salesman, if you will), named Mr, Moulder, a lover of food and drink and a representative of the fine old firm of Hubbles and Grease, purveyors of find coffee, tea, and brandy. Randomly showing up when one of the novel’s major players stops at a fine old English inn, The Bull, Mr. Moulder shows up again, and I was happier for it. But the below quote (they’ll be more from our Mr. Moulder) is in his introduction graph, and gives a nice view into him, if you will.

 

He wore no beard, and therefore showed plainly the triple bagging of his fat chin. In spite of his overwhelming fatness, there was something in his face that was masterful and almost vicious. His body had been overcome by eating, but not as yet his spirit—one would be inclined to say. This was Mr. Moulder, well known on the road as being in the grocery and spirit line; a pushing man, who understood his business, and was well trusted by his firm in spite of his habitual intemperance. What did the firm care whether or no he killed himself by eating and drinking? He sold his goods, collected his money, and made his remittances. If he got drunk at night that was nothing to them, seeing that he always did his quota of work the next day. But Mr. Moulder did not get drunk. His brandy and water went into his blood, and into his eyes, and into his feet, and into his hands, —but not into his brain.

 

–Anthony Trollope, Orley Farm

 

March 19, 2021

What I’m Drinking: The Stinger

You ever wake up and think to yourself as the mists of Morpheus (hahaha, that’s deep yo) roll away from your ever-loving brain, “what I really want to do today is have a Stinger?” I’m sure you, as most, do. Because, though this might be too, oh, lace-doily-y for many at first glance (crème de menthe not having that renaissance that many liquids have been having oh these last 20 odd years), when that “many,” or most of many at least, realize the hefty shot of brandy this is based on, one hopes they take a second look, realize not every drink needs like 6 or 10 obscurities to be tasty, then follows that up with a realization that maybe some of those lace-doily lovers had a good idea of a good drink, and then these smart people make one of these, love it, and at a future date go through the morning ritual described above. At that point, the only question is: at what point in the day should you have said Stinger? And the answer is: right now, friend, right now.

 stinger

 

The Stinger (using the recipe from Dark Spirits)

 

Ice cubes or cracked ice (depending on if you’re stirring or shaking, see Step 1 below)

2-1/2 ounces brandy (or Cognac, if the bottle and desire and daring is nearby)

1/2 ounce white crème de menthe

 

1. Fill a cocktail shaker halfway full with ice cubes. Add the brandy and crème de menthe. Stir well, or shake. Honestly, I like to stir here, in traditionally manner. But, I also think this is one drink that needs to be well-chilled. So, do what’s best.

 

2. Strain the mix into a cocktail glass. Bee-lieve it!

 

 

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February 2, 2021

Cocktail Talk: Dead Wrong

dead-wrongRecently decided that I was going to pick a random pocket book (here not specifically the company that shares that name, but the in-general usually, well, pocket-sized books popular mid-last-century, often leaning towards pulp-i-ness, but not always) from the stacks of them on one of my bookshelves, and ended up grabbing Dead Wrong, by George Bagby, pub’d by Dell way back in 1957. Featuring Bagby’s Inspector Schmidt and the author himself (one of the more interesting things in the Bagby canon is how he is in the books, just hanging with the Inspector and writing up his cases – things were looser in the police force back then), there’s the murder of a dancer, a short-but-curious list of possible suspects, and a few twists and turns. Not the most exciting of the genre, but worth a look, especially for the absolutely knock-out cover, with the knocking-out provided by (for me, at least) not just by the green-dress’d lady, but by the cool copy treatment. I would love to have that as a font option! It’s amazing. Oh, there are also a couple Cocktail Moments, highlighted by the below sleep cure. But that cover copy! The cover painting was by (according to the back cover), a Robert McGinnis, and Robert (wherever you may be), if you did the copy too, you are a genius!

 

The inspector introduced the two young men. Jack Champlin reached for the brandy bottle. He asked Andy if he would join him. Andy did.

“I’m not making myself drunk Inspector,” Jack said as he poured the brandy. “I seem to be using this instead of sleep tonight.”

 

–George Bagby, Dead Wrong

November 24, 2020

Cocktail Talk: Goldfish, Part I

trouble-is-my-businessWe’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.”

“Seattle,” I agreed.

 

— Raymond Chandler, “Goldfish”

 

November 20, 2020

What I’m Drinking: Far More Red

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.

far-more-red

Far More Red

 

Ice cubes

1 ounce Clear Creek Pear brandy

1/2 ounce Campari

1/2 ounce homemade grenadine (see grenadine recipe here, in the Note section)

3-1/2 ounces Maso Martis Extra Brut Rose sparkling wine

 

1. Fill a cocktail shaker halfway full with ice cubes. Add the brandy, Campari, and grenadine. Shake it.

 

2. Strain the mix from Step 1 into a Champagne flute or comparable glass. Top with the bubbly. Stir carefully to combine. Enjoy.

November 13, 2020

What I’m Drinking: As Luck Would Have It

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.

as-luck-would-have-it

As Luck Would Have It

 

Ice cubes

2 ounces Cantina dell’Alunno Montefalco Rosso

3/4 ounce Sidetrack Distillery Plum brandy

3/4 ounce Brovo Spirits Jammy sweet vermouth

1/2 ounce homemade grenadine (see Note below)

1/8 ounce freshly squeezed lemon juice

Orange twist, for garnish

 

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:

Homemade Grenadine

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.

Rathbun on Film