March 10, 2017

What I’m Drinking: The Crimson Slippers

This favorite of mine recently popped up in conversation with a pal-of-mine (about orange things, funny enough), and it reminded me just how much I like it. Like it? I love it! It’s a wonderfully-balanced mix – if I can say so without sounding too full-of-myself, since I created it – with some ingredients that you don’t naturally think would go together in dark rum and Campari. But thanks to the edge-smoothing triple sec (I’d say go with homemade, if you can – there’s a recipe in Luscious Liqueurs) and the peacemaker, Perychaud’s bitters, everything plays nice. It’s always tasty fun to re-discover an old liquid friend. And this is one of my besties.

crimson-slippers
The Crimson Slippers, from Dark Spirits

Ice cubes
2 ounces dark rum
1 ounce Campari
1/2 ounce triple sec
Dash of Peychaud’s bitters
Lime slice for garnish

1. Fill a cocktail shaker halfway full with ice cubes. Add the rum, Campari, triple sec, and bitters. Shake well.

2. Strain into a cocktail glass.

3. Squeeze the lime slice over the glass and drop it in without any mystery.

February 10, 2017

What I’m Drinking: Up In Mabel’s Room

mabelThere’s a delicate hint of hanky panky (not the classic drink, but the activity) in the name here, for me, at least (but I am an incurable romantic, and also like things like delicate hints, and gently bawdiness, as opposed to outright lewd-itity, I suppose. Most times!). Which is why I think this drink can cover the whole “Valentine’s Day” drink need just as well as some sweeter-in-taste, more traditionally romantic-y, numbers. Though this does have a little sweet, admittedly, along with a little citrus, and a lot of rye. In my mind, that rye is for lovers, too. But like I say, I’m an incurable romantic!

Up In Mabel’s Room, from Dark Spirits

Cracked ice
1-1/2 ounces rye
3/4 ounces fresh grapefruit juice
3/4 ounces simple syrup

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

2. Strain into a cocktail glass. Enjoy.

November 18, 2016

What I’m Drinking: The Enchanted Field

While some may think of Thanksgiving’s upcoming table as an enchanted field of food, well, I understand where you’re coming from, but we haven’t gotten there yet, food-loving friends. So, instead, have this Enchanted Field now, and then that one later. Really, we all may need enchantments now, or now and then, but especially now. I’m typing a little bit like I’m enchanted, and maybe in a field, too, at the moment. But hey, you have a couple of these, see how it goes – you’ll want to type enchantingly your own self.

enchanted-field
The Enchanted Field, from Dark Spirits

1-1/2 ounces rye
1 ounce freshly squeezed orange juice
1/2 ounce Strega
1/4 ounce Simple Syrup
Orange twist, for garnish

1. Fill a cocktail shaker halfway full with ice cubes. Add the rye, orange juice, Strega, and simple syrup. Shake enchantedly.

2. Strain into a cocktail glass. Twist the orange twist clockwise over the drink, then let it sink in.

October 28, 2016

What I’m Drinking: The Warlock

Well, it’s nearly Halloween, and that means it’s time for one of the traditions here at Spiked Punch, the one where I drink a Warlock cocktail and turn into a zombie magician of sorts. Oh, the Warlock is a good drink, too, well worthy of your spooky celebrations, with brandy, Strega, limoncello, orange juice, and Peychaud’s bitters. I can’t wait to drink it, consequences be darned. You should take the same stance this October.

July 22, 2016

What I’m Drinking: The Mike Collins

mike-collinsSometimes, it’s good to keep things simple, tall, refreshing, and the lesser-known cousin of a better-known drink. At least that’s what I’m doing today. Because hey, I’m a simple person, at heart. And that’s why I’m keeping this short. No long speeches today, or talks about this booze or that booze, this writer or that writer, this awful person or that awful person that leads me to really desiring a tall, simple, refreshing drink on a Friday. Oh no, none of that. You feel the same way? Mix this up, friend, and think of me, and your favorite Mike. Mine is, um, Mike Caine (if that isn’t too informal). Here’s to you, Mike!

Mike Collins

Ice cubes
2 ounces Irish whiskey
1/2 ounce freshly squeezed lemon juice
1/4 ounce simple syrup
Chilled club soda
Lemon slice for garnish

1. Fill a cocktail shaker halfway full with ice cubes. Add the whiskey, juice, and simple syrup. Shake well.

2. Fill a Collins glass three-quarters full with ice cubes. Strain the mix over the ice. Fill almost to the top with chilly club soda. Garnish with the lemon slice (stirring briefly if you want Mike mixed more).

February 12, 2016

What I’m Drinking: The Lover’s Moon

Hey, young lovers! Do you have your Valentine’s Day drink ready yet? If not, well, did you know you only have two more days to figure it out? Don’t fret though (you’ll get wrinkles). I have you covered, with the Lover’s Moon. It’s smooth, but has a little umph (like all us romantics), and lots of flavor. A swell choice! Trust me.

lovers-moon
The Lover’s Moon, from Dark Spirits, Serves 2

Ice cubes
3-1/2 ounces bourbon
3 ounces Kahana Royale Macadamia Nut Liqueur
2 ounces heavy cream
2 maraschino cherries for garnish

1. Fill a cocktail shaker halfway full with ice cubes. Add the bourbon, macadamia liqueur, and cream. Shake well.

2. Add a cherry to each of two cocktail glasses. Strain the mix into the glasses, making sure each gets its full share. Sure, the cherries will vanish for a minute, but like the moon, they’ll reappear.

A Note: Can’t find the luscious Kahana Royale Macadamia Nut Liqueur? You could try this with another nut-based liqueur. Nocino (the Italian green walnut liqueur) would be interesting. It’d be less sweet, but still . . . intriguing. Try it, and let me know!

June 26, 2015

What I’m Drinking: The Tartan Swizzle

Summer is now fully upon us – time to drink bubbly things. But, but, but, I feel like Scotch, and most people don’t think about Scotch and bubbly drinks together (except the Scotch and soda, which is indeed sometimes lovely in its simplicity). Which is a shame, when drinks like the Tartan Swizzle, a bubbly Scotch-y treat, are around! Don’t get stuck in your ruts, pals, especially in summer because those ruts can get sweaty, and sweaty ruts are the worst. The worst. Anywho, I picked up this recipe from my old pal Jeremy Holt, a fine man and a fine drinker. He’s introduced me to loads of swell drinks over the years, and this is certainly on the list, and also certainly a swell summer sipper. Try it, and test me out!

tartan

The Tartan Swizzle, using the recipe from Dark Spirits

Ice cubes
2 ounces Scotch (Jeremy suggests something like Dewar’s, J&B, Cutty Sark)
1-1/2 ounces freshly squeezed lime juice
3/4 ounce simple syrup
2 dashes Angostura bitters
Crushed ice
Chilled club soda

1. Fill a cocktail shaker halfway full with ice cubes. Add the Scotch, lime juice, simple syrup, and bitters. Shake well.

2. Fill a Collins glass or the like three-quarters full with crushed ice. Stir the ice briefly to chill the glass, then strain the mixture from the shaker over the ice.

3. Fill the glass almost to the top with club soda. Stir a bit, to get a little frothiness.

May 22, 2015

What I’m Drinking: Iollas’ Itch

If you aren’t up on your ancient Greek history (shame on you – or, on us, as my memory keeps getting worse, too, making my ancient Greek, not to mention last week, a little hazy at times), Iollas was the son of a Macedonian general, and a royal youth at the court of Alexander the Great. Heavy. The story goes, when Mr. Great (as he was called) was murdered, many wanted to ascribe it to poisoning, and writers (as they’ll do) laid that serious poisoner-of-Alexander tag on Iollas, who carried the royal sipping cup during the emperor’s last sickness. How does that all tie into this drink, which isn’t poison at all, but a nectar of deliciousness? Well, for one, it utilizes mint, which was a favorite of the Greeks (still is, I suppose), and used to help folks transition into the afterlife. So, that’s a tie in. But also, I tend to think (as many do, nowadays) that Iollas wasn’t actually a poisoner, just in the wrong place at the wrong time. Which means he deserves a strong drink in his honor, and this beauty is that drink.

iollas-itch

Iollas’ Itch, from Dark Spirits

3 fresh mint leaves, plus 1 fresh mint sprig for garnish
Ice cubes
2 ounces rye
3/4 ounce sweet vermouth
3/4 ounce apricot liqueur

1. Rub (carefully but firmly) the 3 mint leaves all around the inside of a cocktail glass. Then discard them.

2. Fill a cocktail shaker halfway full with ice cubes. Add the rye, apricot liqueur, and vermouth. Shake well.

3. Strain into the minty glass from above. Garnish with the mint sprig.

Rathbun on Film