November 21, 2014

What I’m Drinking: The Owl’s Wink

This bubbly beaut is ideal all through the fall holidays – a time which is, also, surprise, surprise, owl time. But the drink (as opposed to the feathered friend) is also bursting with some fall flavors: cranberries, bubbly, juniper, and, cherries. Okay, the latter may be pushing it, but as someone with a cherry tree, I tend to have them more in the fall after the harvest in the summer. Here, too, the cherry is represented by the Old Ballard Liquor Co.’s amazing Cherry Bounce, which is good anytime. The cranberries come in thanks to the Fee Brothers bright cranberry bitters, the juniper from our old friend gin (here, I went with Voyager gin), and the bubbly from Valle Calda Prosecco DOC (Prosecco being the wonderful Italian sparkling wine). The Valle Calda DOC is slightly fruity with a dandy effervescence, like an owl with a really serious hoo, hoo. It all adds up to a wonderful drink.

owls-wink
The Owl’s Wink

Cracked ice
1 ounce Voyager gin
3/4 ounce Cherry Bounce
3 dashed Fee Brothers Cranberry bitters
3 ounces chilled Valle Calda Prosecco DOC

1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the gin, Cherry Bounce, and bitters. Stir well.

2. Strain into a flute glass or any glass with an owl on it. Add the Prosecco. Stir, carefully, working to combine all ingredients.

A Note: If your Prosecco isn’t chilled enough, feel free to add an ice cube or frozen cranberries at the end.

November 14, 2014

What I’m Drinking: The Midshipman Burns

This seaworthy cocktail is an on-board twist on one of my all-time favs, the Bobby Burns. The Bobby Burns is one of those strong classics that doesn’t sacrifice flavor for umph, or get try to sub in tricksy-ness for good taste (not that many classic cocktails do). In this variant, I’ve subbed in the new 3 Howls Navy Strength rum, for the Scotch, which is a seriously strong rum, following up on their award-winning Navy Strength gin. The rum goes well with the sweet vermouth (Carpano Antica is the way to go here) and the Bénédictine, too, delivering a memorable mix, and one with a nice warm kick. I’ve upped the Bénédictine a little, because the herbalness was playing well.

midshipman-burns
The Midshipman Burns

Cracked ice
2-1/2 ounces 3 Howls Navy Strength rum
1/2 ounce Carpano Antica
1/2 ounce Bénédictine
Lemon twist, for garnish.

1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the rum, Carpano, and Bénédictine. Stir well.

2. Strain into a cocktail glass. Garnish with the lemon twist.

November 11, 2014

Seattle Magazine Cocktail Catch Up

Hey, lucky people! It’s your turn to browse a few fine pieces I wrote recently for the fine Seattle magazine. If you happened to miss them the first time around, well, now’s your chance for a fun first read. If you read them once already, well, the second time is usually even better. And don’t let me get started about the third.

•     5 Horrifically Tasty Halloween Drinks

•     5 Cocktails to Drink While Playing Video Games

•     Local Spirit Spotlight: Sidetrack Blueberry Liqueur

•     4 Appleicious Drinks for Fall

*See all Seattle magazine pieces by me

November 7, 2014

What I’m Drinking: Royal Cocktail #4

royal-4Many say 3 is a magic number. Then there’s the rule of 3. 3 rings to bind them. Etc. Etc. 3 must have an awfully big head. Even in Patrick Gavin Duffy’s Official Mixer’s Manual (1940 edition) there are 3 Royal Cocktails. Don’t get me wrong – I’m all for 3s. But c’mon! Doesn’t anyone feel bad for 4? I did, and so I concocted the Royal Cocktail #4. And if that wasn’t enough, I used the lovely Sidetrack Blueberry Liqueur to do it. Deliciously 4.

Royal Cocktail #4

Cracked ice
1 ounce Sidetrack Blueberry Liqueur
1 ounce Voyager gin
1 ounce Dolin dry vermouth

1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add everything. Stir well.

2. Strain into a cocktail glass. Drink royally.

October 31, 2014

What I’m Drinking: The Warlock

It’s Halloween, dontcha know. Which means it is time for the Warlock, and the Warlock video. The spookiest Halloween cocktail video ever. The scariest cocktail video period. Ever! Bwahahahahah.

Oh, also, it contains brandy, Strega, limoncello, orange juice, and Peychaud’s bitters. And will turn you into a zombie magician. So, there’s that, too.

October 24, 2014

What I’m Drinking: Underlined Passages

underlinedpassagesSomehow I came up with this when reading J. Robert Lennon stories. And it’s a darn good drink. A wee sweet, but well-balanced by the richness of the egg and the kick of the brandy. Dang, that’s sorta like Lennon. Maybe? Maybe. You read him and find out and let me know. One thing that’s totally for sure (like, for sure), is that if you want to create a drink this amazing, you’d better delve into the J. Robert Lennon oeuvre. You’d better.
Underlined Passages, from Ginger Bliss and the Violet Fizz

Ice cubes
1-1/2 ounces brandy
1 ounce Navan vanilla liqueur
1/2 ounce Dumante Verdenoce pistachio liqueur
1 egg white, preferably organic

1. Fill a cocktail shaker halfway full with ice cubes. Add the brandy, Navan, Dumante, and egg white. Shake exceptionally well.

2. Strain into a cocktail glass.

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October 21, 2014

Seattle Magazine Cocktail Catch Up

Hello, is it articles and blog post by me on Seattle magazine that you’re looking for? I can see it in your eyes, I can see it in your smile, I can see it in your empty glasses . . . wait, what? Sorry, I got all Lionel’d for a sec. Anyway, in case you missed them, some recent (fun – I wouldn’t post the un-fun ones) pieces by me that you may have missed on or in Seattle magazine.

•    Drink Recipes & Party Sounds on Starbucks’ New CD ‘The Cocktail Hour

•    Sexism in the Distillery Industry & Why Cherry Bounce is so Good

•    27 Things You Should Never Say to a Bartender

•    4 Drinks to Celebrate the Beginning of School

•    It’s Tailgating Season–Are You Ready?

*See all Seattle magazine articles by me

October 17, 2014

What I’m Drinking: Ballets Russes

Karsavina.jpgThis is a drink from days of yore (which means, usually, with drinks, sometime in the late 1800s, early 1900s – this goes a bit on the front end) named after a beloved Russian ballet troupe that operated in Paris and sorta changed ballet and was also a fav of artist types. Also, one of the main female dancers was Tamara Karsavina, who I’m a bit fond of. What does that all mean for you, dear reader? Well, for one, now you know more about ballet, which may come in handy. Two, it means when you have a couple of these, you should plan on dancing around the room, probably in tights. Please send pics.

Ballets Russes

ballet-russesIce cubes
2 ounces Seattle Distilling Company vodka
1 ounce Sidetrack Distillery Cassis
1/2 ounce freshly squeezed lime juice

1. Fill a cocktail shaker halfway full with ice cubes. Add the vodka, cassis, and lime juice. Shake well.

2. Strain into a cocktail glass. Garnish with a small ballet shoe.

Rathbun on Film

Cocktail to Cocktail Hour Series Four, Episode Five, The GizmoNovember 04, 2013
A special Cocktail to Cocktail Hour holiday episode hosted by A.J. Rathbun where very special guest Jeremy Holt stops by to teach us how to make the Gizmo, a...
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Cocktail to Cocktail Hour Series Four, Episode Four, The TrilbyNovember 03, 2013
The Cocktail to Cocktail Hour hosted by A.J. Rathbun has a very special guest in this episode; Alastair Edwards stops by with a drinking problem, solved by t...
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Cocktail to Cocktail Hour, V4, Three, Horse's NeckOctober 06, 2013
In this Cocktail to Cocktail Hour, you'll learn to make the refreshing Horse's Neck from special guest star Mark Butler, and hear host A.J. Rathbun and Mark ...
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Cocktail to Cocktail Hour V4, Two, Aperol SpritzSeptember 24, 2013
The Cocktail to Cocktail Hour hosted by A.J. Rathbun has a very special guest in this episode, who teaches you how to make the Aperol Spritz, with Aperol and...
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