What I’m Drinking: Snigginson van Pickyns with Martini & Rossi Riserva Speciale Ambrato Vermouth

I’ve been wanting to name a drink “Snigginson van Pickyns” since like September 27, 2017. See, back then I had a Cocktail Talk quote from a F. Marion Crawford story called “The Upper Berth,” which was in (for me, at least) an Alfred Hitchcock collection called, Bar the Doors. Actually, it was the twenty-sixth day in said month when I had that post, but then I think it was the following day when I put got word on the social medea* from pals @stereolad and @PaulTobin that, really, a drink should be named Snigginson van Pickyns. And, and usual, they were right!

But it’s taken a time to find the right drink. First, due to the quote (go read it, if you haven’t), said drink needed to be sherry-based. Then, it needed to be awesome, cause, well, it’s called Snigginson van Pickyns! That demands awesome. Luckily, not too long ago I received a little sample of Martini & Rossi Riserva Speciale Ambrato vermouth, a limited-time number celebrating the 150th Anniversary of the vermouth maker – and that was exactly what was needed for this drink. Made on a base of Moscato D’Asti and boasting an array of botanicals (cinchona bark, Chinese rhubarb, and other global-traveling, Snigginson van Pickyns-y things), it’s a well-balanced liquid one could drink solo, but its lovely floral nature underlined by a light sweetness, citrus, and ethereal herbs and spices goes neatly into certain cocktails, too. Good stuff. And an ideal match for sherry, especially the more delicate (perhaps) Fino sherry.

But that wasn’t enough for Snigginson van Pickyns! While the above two ingredients were an amazing start, something else was needed to round things off, and I kept it in the vermouth family – Dolin Blanc vermouth. Hopefully our two vermouth producers get along (hey, we’re all drinking, it’s fun, they should), because the double shot of vermouth with sherry is a match made in spring-and-summer-time drinker’s heaven. Lots of tantalizing and tactful flavor, but all graceful enough that it won’t weigh you down when sipping under the sun. A little lemon in twist form finishes everything off, and voila! A drink worthy of the name Snigginson van Pickyns. It only took about six months.

Snigginson van Pickyns

Cracked ice
1-1/2 ounces fino sherry
1 ounce Martini & Rossi Riserva Speciale Ambrato vermouth
1/2 ounce Dolin Blanc vermouth
Lemon twist, for garnish

1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the sherry and the two vermouths (quick aside: Sherry & the Two Vermouths might be a good band name). Stir well.

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

*If you’ve read/seen the Jean Anouilh play of the same name, you get this! Though maybe even if you’ve just ready the Euripides, you get it, too! 

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What I’m Drinking: The Mint Julep with Clyde May’s Straight Bourbon

Some days are difficult. Take tomorrow, for instance. It’s a tasty kind of difficult, because two solid drinking days are happening tomorrow, the fifth of May, 2018. First, it’s Cinco de Mayo, a fantastic day for having Mexican-inspired drinks, in celebration of the Mexican Army’s win over the French at the battle of Pueblo and Mexican-American culture. If you’re having sippers for Cinco, I dig it. However! It’s also the 144th running of the Kentucky Derby, a day when more Mint Juleps are consumed than any other day, and a day when many fine hats are worn. I’m going the  Julep route tomorrow (admittedly, I may have a National Arms tomorrow, too). And one today, cause, well, I wanna make sure I have things right.

Why the Julep route this 5th? Well, a lot of the reason is because I received a bottle Clyde May’s Straight Bourbon in the mail the other day, and I’ve been itching to try it in a julep, and, well, the circumstances seemed too fortuitous to miss! Boasting a swell-looking bottle with visuals harkening back to the inspiration of the name, Clyde May that is, who legend says was a “moonshine icon who made the best whiskey Alabama ever tasted” starting back in 1946, and made by the Conecuh Ridge Distillery, this bourbon’s a nice 92 proof, is non-chill filtered, and aged for 5 years (hey, another 5 on 5/5!) in heavily charred American oak. Its aroma features vanilla, dried fruit, oak, and spice all playing together, and a taste that mirrors the vanilla and oak, but also delivers brown sugar, nuts, and more spice, including a peppery, near-peppermint-ness on the back end. Nicely balanced all around, and worth sipping solo, but also a solid cocktail bourbon that can provide flavor and backbone.

Especially in a Mint Julep, one of the older mixes bourbon pals around within. You love Mint Juleps, right? You’re a good person, so I’m thinking you do. It’s such a swell combo, not just for Derby day, but all spring long. Just remember, as S.B. Buckner, Jr. said in a letter to General Connor, 1937 “A Mint Julep is not the process of a formula. It is a ceremony and must be performed by a gentleman possessing a true sense of the artistic, a deep reverence for the ingredients, and a proper appreciation of the occasion.”

The Mint Julep

Crushed ice
Fresh mint leaves (4 or 5)
3/4 ounce simple syrup (go lighter to taste, if that’s your desire)
3 ounces Clyde May’s Straight Bourbon
Fresh mint sprig for garnish

1. Take one mint leaf and rub it over the inside of a metal julep cup (if you have one) or a highball glass. Be sure the mint touches each inch of the glasses inside. Drop the leaf in the glass when done.

2. Add the remaining mint leaves and the simple syrup to the glass. Using a muddler or wooden spoon, muddle the leaves and syrup. You want to be strong, but respectful.

3. Fill the glass half way with crushed ice. Add the bourbon. Stir well.

4. Fill the glass the rest of the way with crushed ice. Stir once. Garnish with a mint sprig.

A Note: To be traditional, you must crush the ice in a cloth bag. But if this is too much work, just start with crushed ice.

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What I’m Drinking: The Foregone Conclusion

I can’t really tell you anything about the creation of this drink – what to led to it at least. It’s a secret, in a way, and in another way, I just can’t remember. This is a big drink! And one that’s interesting, in yet another way (a third way?), in that it marries wine and rum, yet I didn’t think of it for Wine Cocktails, instead thought of it for a pal o’ mine . . . but wait, I can’t tell you about that. In a way (fourth way), it almost feels this could be a wonderful winter warmer, in a mulled wine way (fifth). Especially because it also has a coffee component, which goes well with warming liquids, but gives it a way (the sixth way) into being a morning drink, too. Though I like it best served cold, after dinner, where it’s deep, dark, nature would go well in our seventh way, with chocolate. Hence the reason it’s called what it’s called, instead of the honestly-makes-more-sense “seventh way.”

The Foregone Conclusion

Ice cubes
3 ounces Cesari Sangiovese Riserva or another intense full-bodied red wine
1-1/2 ounces dark rum
1 ounce Galliano Ristretto or other tasty coffee liqueur
1/2 ounce Punt e’ Mes

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

2. Strain into a goblet or wine glass. Or two, if you feel like sharing – this is a good-sized drink, and sharing might not be bad.

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What I’m Drinking: The Flowering Grape

Ah, springtime. It’s when the flowers are blooming, everything is starting to wake up (in a way), the heavy coats are dropped to the ground to be replaced by lighter coats, or hoodies, even, and the drinks are flowing like the pollen which, really, I’d rather avoid if possible. It’s also the season (why not?) for remembering past loves, from years gone by, and picturing those idyllic springtime moments with said past loves, when you walked through fields of flowers, hand-in-hand, never knowing that one would someday be forgotten. Here, of course, the past love I’ve talking about is this delicious drink, which if I remember right once won me a mixing glass in some contest or other. Happily, unlike some past love, this one is easy – and smart – to rekindle. It is springtime, after all.

The Flowering Grape

Ice cubes
2 ounces Pierre Ferrand Cognac
1 ounce St-Germain elderflower liqueur
1/4 ounce freshly squeezed lemon juice
1/4 ounce raspberry vinegar syrup (I detail how to make raspberry vinegar syrup here)

1. Fill a cocktail shaker halfway full with ice cubes. Add everything. Shake well.

2. Strain through a fine strainer into a cocktail glass. Laugh heartily.

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What I’m Drinking: The Saké’d Saint

Wowsa, it’s been many a moon since I’ve had this charmer (which featured prominently along with 49 other beauts in Wine Cocktails). As you might expect from the title, it uses saké (which, admittedly, makes it an interesting fit in Wine Cocktails, but a delicious one, and those were interesting times, good times, for sure, but interesting if you know what I mean, and I’m sure you do). I like a slightly dry saké here, by the way, but really, most decent versions are gonna make a swell drink, a drink highlighted by the inclusion of coromandel gooseberry, better known as Star Fruit and also known as kamranga or five- finger fruit. All of which makes me want more names (A.J. Rathbun, better known as drinkaranga), and another one of these.

The Saké’d Saint

2 star fruit slices
1 lemon wheels
Ice cubes
1-1/2 ounces saké
1-1/2 ounces St-Germain liqueur
1/4 ounce apricot brandy

1. Add 1 star fruit slice and the lemon wheel to a cocktail shaker. Using a muddler, muddle well.

2. Fill the cocktail shaker halfway full with ice cubes. Add the saké, St-Germain, and apricot brandy. Shake extra well.

3. Strain through a fine strainer into a cocktail glass. Garnish with the second star fruit slice.

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What I’m Drinking: Hugs and Sand

This is based, as you can probably guess from the name, on the classic Scotch cocktail the Blood and Sand. To make it more huggy (not that the original isn’t huggy, mind you), I switched up said Scotch with local (for those of us living in Seattle, WA, that is, though really, hopefully, wherever you are you can track this down, too) Captive Spirits’ Peat Barreled Big Gin (PBBG). Rested or aged or finished as you will in casks that once held also-local Westland’s Peated American single malt whiskey, the PBBG has a swell juniper, orange, smoke, pepper, spice, and northwest-y nature that goes like a cuddly cuddle here. Try it, and then give me a hug if you like it (if you feel that’s too weird, a high-five is good, too). If making in summer, you may want to have it over the rocks instead of up. If it’s real hot, that is.

Hugs and Sand

Ice cubes
1-1/2 ounce Captive Spirits’ Peat Barreled Big Gin
1/2 ounce Punt e’ Mes Italian vermouth
1/2 ounce Cherry Heering
1/2 ounce freshly squeezed orange juice

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

2. Strain through a fine strainer into a cocktail glass.

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What I’m Drinking: Scottish Blush

First things first – this here cheek-tinger has a crucial ingredient not always available easily in the US. You can track it down sometimes online. And you can find it simply enough by traveling to the U.K. And really, you need a vacation right? I’m talking about Glayva liqueur, which is made in Leith, Scotland, through a combo of aged Scotch whiskies, citrus fruits, anise, clove, herbs, a whisper of heather honey, and more treats. It’s well worth trying and tracking down. Especially for this charming charmer, which mixes Glayva with old pal gin (a good U.K. gin makes sense, and I like one in a London traditional sense), cranberry, and orange juice, all together into a treat that will make your day, and your favorite favorite’s day, too.

Scottish Blush, from Ginger Bliss and the Violet Fizz

Ice cubes
1-1/2 ounces gin
1 ounce Glayva
1/2 ounce cranberry juice
1/2 ounce freshly squeezed orange juice
Lime wheel, for garnish

1. Fill a cocktail shaker halfway full with ice cubes. Add the gin, Glayva, cranberry juice, and orange juice. Shake well.

2. Strain through a fine strainer into a cocktail glass and garnish with the lime wheel.

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What I’m Drinking: The Chartreuse Daisy

It seems like spring should be in full force now, right? If, wherever you are, it doesn’t feel like spring, then, hey, knock back a couple of these springtime delights, and you’ll feel the presence of spring in your soul, no matter what the temperature and sky shading. Why, you ask? It could be the gin (I like a gin with solid juniper here, but a few orange and floral notes sure won’t hurt either), or the lemon juice or grenadine (use homemade for gosh sakes) with their tangy tangs, or even the fruity garnishing. But I think, even moreso perhaps, it’s the Yellow Chartreuse (you may have guessed I’d say that from the title)! With a recipe of 130 plants (a recipe known only to two monks, who also are the only two who know the secret macerating and aging processes), it’s surprisingly smooth, delicate almost, a little sweet, and with lovely botanical and herb layers. A perfect partner for your springtime sipping.

Chartreuse Daisy, from Ginger Bliss and the Violet Fizz

Cracked ice
2 ounces gin
1/2 ounce freshly squeezed lemon juice
1/4 ounce grenadine
1 ounce Yellow Chartreuse
Strawberry, for garnish
Orange slice, for garnish

1. Fill a cocktail shaker halfway full with cracked ice. Add the gin, lemon juice, and grenadine. Shake very well, until the shaker gets frosty.

2. Fill a goblet three-quarters up with cracked ice. Strain the mixture over the ice. Stir briefly. Float the Chartreuse over the ice, and stir again briefly. Garnish with the strawberry and the orange slice.

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