What you do, friends, when you’re up in anyone’s room isn’t any of my business. I like to keep those things under wrap, so to speak. However, if you’re drinking an Up in Mabel’s Room cocktail, which is from Dark Spirits, and which is a dreamy number combining rye, grapefruit juice, and simply syrup, then, well, it’s a bit of my business, cause I want you to be using the below recipe so your life is better. Cause that’s what I want for you. Oh, one more thing (since I’m being so serious). You should know that having a few of these with a certain someone will probably (94.3% probable) have you ending up in a room together, snuggling. Or whatever you kids do. And now you know.
Up in Mabel’s Room
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.
I’m not sure if it’s January’s gloom (we’re aching for sun here in Seattle – please send us some if you live anywhere it’s sunny. Please), my continually growing love of Scotch, or the fact that I like people with accents, but I’ve been on a bit of a Rob Roy jag lately. And, funny enough, I’ve been having them mainly at the bar that shares the same name (the Rob Roy, in case you’re feeling a bit slow today). But I’ve had a couple at home, too, using the recipe from Dark Spirits. In honor of that book-I-wrote, I wanna actually quote from it, because I’m self-referential sure, but mainly because I can’t believe the fine folks at Harvard Common Press let me get away with having this in a headnote:
Remember what Fandral said in the Marvel Spotlight on Warriors Three (Marvel Spotlight Issue 30, 1976) to the guy who bugged him when he was drinking a Rob Roy (at least I think he was), “Churl! Hast thou no manners? Never interrupt a man whilst he is drinking!” In the last part of that quote “a Rob Roy” is only implied, but don’t miss the point.
The Rob Roy
Ice cubes
2-1/2 ounces Scotch
1/2 ounce sweet vermouth
2 dashes Angostura bitters
Lemon twist, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the Scotch, vermouth, and bitters. Shake thee well.
2. Strain into a cocktail glass. Garnish with the lemon twist. Methinks you’ll be happier for it.
A Variation: Wanna take a wee trek away from the Rob Roy? Switch Angostura for orange bitters, and skip to a Highland Cocktail.
Yeah, that’s right, we’re going back-to-back with the first two episodes of the new season of the Cocktail to Cocktail Hour (which is good, in a way, cause who really knows when the next one will be?). Partially we’re doing this because I love you so, so very much. And partially because Episode 2 is a very special holiday cocktail, and, well, the holidays are certainly in full swing. The bubbly combo in question is the Tip Top, a sparkling wine-brandy-Benedictine affair from Dark Spirits that’ll make any winter holiday you care to celebrate better than you could ever imagine (especially New Year’s Eve naturally). So get with the holiday spirit why dontcha?
Well, friends, it’s been a bit of a break for the favorite cocktail-making series in the history of cocktail-making series (at least that’s what the Nielsen Company told me), the Cocktail to Cocktail Hour. I can’t say much about the break, only that the world-renowned series director and cameraman and producer of said serier is no longer allowed in Tijuana. But, but, but we’re back! And back in genius fashion as poet Ed Skoog is back in the studio, making a variation on his Dark Spirits’ favorite the Drowsy Chaperone, a new drink called the Drowsy Librarian. He also talks about Grandparents Day, Brazilians, and candy. Watch now!
I was over at some friends the other night (and yeah, for those smart-mouth readers, I do have some friends. Well, at least my wife does) for a little birthday party—Michael’s birthday, if you demand specifics. The party was at his and his wife Heidi’s house, and they’re fine folks, the best kind of bon vivants in that they like the good food and drink but don’t get fussy about it. Anyway, the cocktails were getting made, and so I was peeking around their liquor shelves (cause that’s what I sometimes do, just in a roundabout and not a creepy way), and guess what I saw? A copy of Dark Spirits, tucked in right tight between a copy of the beauteous Bitters by swell Brad Parsons and legendary The Savoy Cocktail Book, by swell Harry Craddock (the latter “swell” I’m taking on hope, as he was gone before I was here. The former I know for a fact). Now, that’s all kinds of awesome.
Before diving into Part 2 of my interview with Master Distiller Chris Morris, who is the creative force behind the new Collingwood Canadian whisky, I suggest if you haven’t that you take a gander at Collingwood Interview Part 1, below. For one, you can learn more about Canadian whisky (if you need to), learn about the process behind Collingwood, see the word “saccharified” used in a sentence, and more.
I’d also suggest pouring yourself (if possible) a nice dollop of Collingwood before reading the rest of the interview. I, myself, am having a glass as I type (I certainly wouldn’t want you doing anything I wouldn’t do), and enjoying it lots*. As mentioned in Part 1, I like Canadian whisky, as it tends to be smooth and very sip-able. Collingwood is, I think, a step above most, adding more spice notes without sacrificing smoothness and bringing a delightful sweet end note at the very last moment. But really, Chris is going to describe it in much greater detail below, so start reading.
A.J.: If you had to describe Collingwood’s taste to the home drinker, how would you describe it?
Chris: Collingwood’s unique finishing practice, the post blending maple mellowing process, creates a whiskey that is rich in sweet and spicy notes and is smooth on the palate. Aroma–graham cracker sweetness with delicate notes of vanilla, caramel and butterscotchunderpinned by a rich floral (rose petal) and fruit character. Taste–creamy with a prickly vibrancy that fades into a delicate marzipan-dusted grain note. Faint hints of maple syrup drift about. Nice complexity. Finish–warm, sweet and long with a lingering floral and light malt whisky character.
A.J.: To step back to Canadian whisky in general, it seems (to me) that at one time there were more cocktails that called for Canadian whisky specifically, and then a little lull (outside of basic highball type drinks). Do you think there’s a resurgence happening in Canadian whisky cocktails? And if so, why?
Chris: The Canadian whisky category hasn’t yet benefited from the current cocktail craze to the degree that Kentucky Bourbon and Rye whiskies have due to the fact that, in general, it is composed of light and gentle tasting brands. These are easily dominated by mixers such as bitters and sweet vermouth. Complex and more favorable brands like Collingwood will help change that perception.
A.J.: Following the previous question up, are there certain known cocktails that you think would benefit from Collingwood being subbed in? How would a Collingwood Manhattan be, for example?
Chris: Collingwood would be a good addition to an Old Fashioned cocktail.The fruit selection for muddling would need to be adapted to complement its floral/fruit character.
A.J.: When someone tastes Collingwood for the first time, would you suggest they try it straight, with ice, with water, or in a cocktail? And how do you normally drink it?
Chris: I think the best way to introduce Collingwood to the palate is neat. That will emphasize its smooth character while at the same time deliver its rich flavor and vibrant spice notes.I drink Collingwood just that way–straight up.
A.J.: The Collingwood bottle is very unique and intriguing–how did the design come about? And do you feel it reflects the whisky’s personality?
Chris: The Collingwood bottle design is intended to make the statement that this is not just any Canadian whisky–it is new, contemporary, and stands out from the crowd. It is a whiskey designed to refine the Canadian Whisky category and refine yourself at the same time. The bottle definitely does reflect the unique personality of the whiskey.
*Much like in Collingwood, Part 1, I’d like to admit that I received a bottle of said Canadian whisky to test as part of this interview. And test it I did, many glasses of testing. I suggest you do the same.
Sometimes, being a person who writes about cocktails leads to some tasty situations (and I’m not just saying this to start jealous rages out there, just stating a fact. And hey, sometimes I write about them on this very blog, sharing the tastiness). One recent example sent my focus northwards, towards our friendly neighbor nation, Canada. See (to stop being mysterious) I recently received the news that Washington state was going to be one of the first states to get to try the new Collingwood Canadian whisky*.
I tend to like Canadian whiskies (really, I tend to like all the boozes, as you probably know), and think sometimes they don’t get a serious look in our modern cocktail-and-liquor culture. Which is a shame, but hopefully a shame that will be rectified as folks continue their liquor explorations and as new distillers put their stamp on the genre with whiskies like Collingwood. Distillers like (for example, and yes this rambling is going someplace) Brown-Foreman Master Distiller Chris Morris, who was responsible for Collingwood. And who (see how this all ties back into that tasty situations bit above) was kind enough to take some time to talk about Collingwood, Canadian whiskies, and the distillery process. Because I’m wordy, the interview went on a bit, so I’m breaking it into two sections. Part 1 starts below, and Part 2 will be on the blog in a few days.
Oh, one more thing: if you live in Washington (or in Florida, Kentucky, Louisiana, or Texas, which are the states Collingwood is currently available within–though by the time you read this, your state may have it, too), I strongly suggest you pick up a bottle of Collingwood before starting to read. Because you’ll surely want a glass for sipping by the time you finish reading.
A.J.: To get started, for those out there who may not know (even those who don’t want to admit it), could you give a quick primer on Canadian whisky? Is it just whisky made in Canada? What else defines it?
Chris: I think the Canadian whisky category is one of the least understood in the whiskey family.By definition, a Canadian whisky is a potable distillate, or a mixture of distillates obtained from a mash of cereal grain or grain products that have been saccharified (turned into sugar) by a diastase of malt or other enzymes. Spirit is created by fermentation with yeast or a mixture of yeast and other micro-organisms and then aged in wood for not less than three years. All of this activity must of course take place in Canada. Bottling of the product can take place outside of Canada as long as the product is not presented at less than 80 proof (40% abv). The final product presentation may contain caramel coloring and flavoring.
A.J.: And to follow that up, what sets the new Collingwood apart from other Canadian whiskies? And, from other whiskies in general?
Chris: Collingwood adds an extra dimension to the Canadian whisky production process with its introduction of the Toasted Maplewood Mellowing process. Other than Jack Daniel’s use of Hard Sugar Maple charcoal in its mellowing process and the Woodford Reserve Master Collection’s Maple Wood Finish product, no other whiskey uses Hard Sugar Maple wood in its production process.
A.J.: As you were constructing Collingwood, were there certain, let’s call them whisky personality traits that you were aiming for?
Chris: Our objective in crafting Collingwood was to create a new style of Canadian whisky that was more complex without adding lots of blenders, flavors, etc.We wanted a Canadian whisky that would rival the great Single Malts from Europe in style and complexity.
A.J.: As a Master Distiller, are there specific steps and paths you take when crafting a new whisky, or more experiments, or a bit of both?
Chris: A Master Distiller should draw upon their years of experience as a source for inspiration and innovative concepts.The resulting concepts must be validated through rigorous experimentation that sometimes takes years.
A.J.: Was there anything in the process of crafting Collingwood that surprised you?
Chris: Experience has taught us to expect the unexpected. That is where the “ah ha!” factor comes into play. Sometimes during experimentation a new course to follow or concept to pursue develops that is more interesting (tasty) than the original one. We thought that Collingwood would be sweeter rather than more spicy than it turned out. It was a great development.
Okay whisky-adoring kiddies, that’s the end of Part 1 of interview with Master Distiller Chris Miller. Be sure to come back in a few days for the rest of the interview, to learn more about the new Collingwood Canadian whisky (including tasting notes and Chris’ choice for a cocktail utilizing it) and to tempt your liquor-loving tastebuds.
*To be completely open and honest, I did receive a bottle of Collingwood in the mail. But I wouldn’t ever tell you I liked something I didn’t actually like, friend. And I liked the Collingwood lots.
Farmer’s is not, sadly, a new Seattle hotspot serving Fish House Punch (that classic punch from Philly via the Schuylkill Fishing Company sometime in the 1700s). It is, however, my pal Shane Farmer’s house, where he recently when punch crazy for his house-warming/birthday bash, purchasing two punch bowls (yes, I said two) for the occasion so he could serve not only this mix but the delightful Don’t Just Stand There (a recipe for which can be found in Good Spirits). Now that, friends, is a fella that knows how to throw a party. If you ever run into him at the bar (any bar, that is) I’d go about picking his brain for party tips (not literally “picking his brain” by the way, if there were any mad scientists thinking they’d actually pry open his skull for said tips. Just ask him why dontcha?). This recipe’s from Dark Spirits, by the way. And this photo was taken at the actual referenced Shane Farmer party above, by the way:
Serves 10
Block of ice (or cracked ice, if necessary)
1 750-milliliter bottle dark rum
15 ounces Cognac
7-1/2 ounces peach brandy
7-1/2 ounces freshly-squeezed lemon juice
7-1/2 ounces Simple Syrup
1. Add the ice to a punch bowl (fill about three quarters full if using cracked ice, and feel free to crack the block a bit if needed). Add the rum, cognac, brandy, juice, and syrup. Stir 10 times, while humming fishy songs or hymns to Pennsylvania.
2. Stir 10 more times. Serve in punch cups or wine glasses.
Up in Mabel’s Room
