April 23, 2019

Cocktail Talk: You Can Die Laughing

Image result for you can die laughing aa fairWell, shamus lovers, it was just a few weeks back I think when I had another A.A. Fair Cocktail Talk post from The Knife Slipped, a recovered-and-printed-for-the-first-time number from the Hard Case crime folks. But I also just finished another A.A. Fair book, You Can Die Laughing, in old-time-y Pocket Book printing (which I love, too), and it was yet another swell Cool and Lam (Bertha Cool and Donald Lam, that is) yarn, with loads of twists and turns, a murder (or, ?), some fun times, and some smart thinking, and some neat-ness. If you’re scouring the used racks and see it, pick it up. And if you want more on A.A. Fair and his real, even more well-known name, and such, see all the past A.A. Fair posts. But be sure to read the below B&B beauty before you head off.

There was a juke box in the place and we did a little dancing. She was nice. I held her as close as I dared, and she flashed me a glance from time to time that did things to me. I knew she was still sizing me up, still leading me on.

We had dessert and two B&B’s. I shuddered to think of Bertha’s reaction to the expense account if I didn’t fake it.

We had another B&B, and I decided to fake hell out the expense account.

–A.A. Fair, You Can Die Laughing

January 25, 2019

What I’m Drinking: The Roffignac

roffignacJanuary isn’t called “the cold and flu” season as much as year’s end, but darnit, it’s still a month where you need your vitamins and need to have an eye (at least one) on your health. And what’s healthier than raspberries? Well nothing. Nothing but raspberries and vinegar, that is! Now that’s a healthy duo, especially when you combine it with soda water and Cognac (or brandy, in a pinch, another healthy item). Heck, that combo is so healthy that it was a top tipple of Count Louis Philippe Joseph de Roffignac, ex-French citizen and beloved Mayor of New Orleans from 1820 to 1828. If you can’t trust him (from whatever afterworld bar he may be at) on healthiness, then who can you trust? (Oh, you’ll need to make the raspberry-vinegar syrup to get full health benefits and to make this drink – see A Note, below – but you can do that. I have faith in you!)

The Roffignac

Ice cubes
2 ounces Cognac
1/2 ounce raspberry-vinegar syrup (which may once have been called Red Hembarig and various other names)
Chilled club soda

1. Fill a highball glass up with ice cubes. Add the cognac and the syrup. Stir once.

2. Top the glass off with club soda. Stir once again.

A Note: To make your syrup in a fairly-orderly and quick fashion, muddle two cups raspberries a bit in a bowl, then add a cup of apple cider vinegar, and stir briefly. Let sit overnight (I suggest putting a napkin or such on top). Then add it plus three cups sugar and 3/4 cup water to a saucepan. Heat to a simmer, let simmer for around 10 minutes, then take off the heat and let it cool completely in the pan. Strain through a fine strainer and then cheesecloth if you’re really worried about getting small bits of things in your teeth. Keep in the fridge.

October 30, 2018

Don’t Forget Your Warlock This Halloween

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!

February 23, 2018

What I’m Drinking: Mercurio Punch

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
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.

December 29, 2017

What I’m Drinking: The Happy Youth

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.

happy-youth
The Happy Youth, from Champagne Cocktails

Ice cubes
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.

December 22, 2017

What I’m Drinking: The Hounds They Start to Roar with Chambers Bay Straight Bourbon

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.

hounds-they-start-to-roar
The Hounds They Start to Roar, from Ginger Bliss and the Violet Fizz

Cracked ice
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.

December 19, 2017

 Cocktail Talk: The Three Clerks, Part II

Image result for three clerks trollopePlease be sure to read the latest Cocktail Talk from the early Trollope classic The Three Clerks, entitled Part I, as well as one from much earlier, so you can get a little background-ing about me and Trollope and the book and not miss some other swell quotes. Then come back and place your peepers on the below, which highlights the bouncing Bishop.

 

‘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

December 15, 2017

What I’m Drinking: Bombay Punch

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
Bombay Punch, from Dark Spirits

Serves 10 to 12

Ice cubes
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.

Rathbun on Film