January 18, 2019
Haha, I stole this drink name from a line in a comic written by genius writer and all-around good chap Paul Tobin. It’s such as momentous name! And this is such a springtime-y drink, one you might have as the sun goes down in early May with your feet up on the porch railing, or one you might have in January when you’re dreaming of that springtime scene. So, sorta opposite of the name, which I find delightful. Of course, you could also have this when battling for time itself, and in a way you might need to, as one of the ingredients is Bluewater Distillery’s Organic Elderflower Cardamom liqueur, so you’ll need to bend time to visit WA if you don’t live here, specifically the city of Everett, which is where Bluewater is located. It’ll be worth it, cause this singular liqueur is a vision, with the botanical elderflower and citrus-y spice of cardamom all mingling together like that spring day I mentioned above. Yummy.
And, while you’re here, you’ll want to pick up the other awesome WA ingredients that make this cocktail so dynamic, starting with Wildwood Spirits’ Läka gin. Though you might not be able to find it, as it’s a limited release (battling for time again!). This gin is/was made from a host of localities, and has a lovely classic gin profile, with strong juniper and spice notes. If you can’t find it, sub in its sibling Kur gin, which is an award-winning gin charmer you don’t want to miss — a touch more citrus, a smidge more lofty botanicals. You also don’t want to miss our third WA star: Scrappy’s Black Lemon bitters. I’ve talked about a bunch this already (in a recipe called Pina’s Potion, and in a recipe called A Moment of Unmixed Happiness, and in an article for Seattle magazine), so all I’ll say here is, it’s one of those ingredients that might change your life. Probably will. Lemony, floral, earthy, there is nothing like it! And I need a bigger bottle today!
All those together, plus a little lemon juice, and I believe you may well win the dynamic battle for time itself! Try a few of these and see.
The Dynamic Battle for Time Itself
2 ounces Wildwood Spirits’ Läka gin
3/4 ounces Bluewater Organic Elderflower Cardamom liqueur
1/4 ounce freshly squeezed lemon juice
2 dashes Scrappy’s Black Lemon bitters
1. Fill a cocktail shaker or mixing glass halfway full with ice cubes. Add everything. Shake.
2. Strain through a fine strainer into a cocktail glass. Drink. Think about time!
November 23, 2018
Hey, guess what – yesterday was Thanksgiving! Wait, you knew that? Then perhaps what I’m about to be telling you is something you’re already aware of, as it’s as much as Thanksgiving tradition as turkey. That’s right, I’m talking about the post-Thanksgiving (either day of, or day after, that being today) Gizmo, which utilizes the leftover cranberry sauce. This one (you probably know this, too, as it’s part of the legend of Thanksgiving) comes from Jeremy Holt, from way back to the 1600s, or thereabouts.
2-1/2 ounces gin
1 ounce homemade cranberry sauce
1/2 ounce simple syrup (optional)
1. Fill a cocktail shaker halfway full with ice cubes. Add the gin and cranberry sauce, and syrup if using (I like the syrup, but I also like second helping of dessert). Shake exceptionally well.
2. Strain into a cocktail glass. Drink up around bites of leftover stuffing.
October 26, 2018
Here’s a haunting favorite I hadn’t made recently – which was foolish of me, because it’s a Halloween hit that’s good year round. But, especially due to the headless nature of the eerie moniker, it’s a chillingly good choice this time of year. Luckily, it’s not scary to make, and the taste isn’t scary at all, and your spooky party pals will love it. Heck, they might even say it’s boo-tiful. Hahaha!
Sleepy Hollow, from Good Spirits
1/2 cup fresh mint leaves
3/4 ounce freshly squeezed lemon juice
1/2 ounce Simple Syrup
2-1/2 ounces gin
1/2 ounce apricot liqueur
1. Add the mint, lemon juice, and simple syrup to a mixing glass or cocktail shaker. Using a muddler or hefty wooden spoon, muddle well.
2. Fill the cocktail shaker or glass halfway full with ice cubes. Add the gin and apricot liqueur. Shake well, but don’t lose your head.
3. Strain into a large cocktail glass. Garnish with a sprig of mint and a swizzle stick topped with a plastic head. Or other appropriate Halloween fun.
September 28, 2018
As September rolls into October, it feels we should have one Last Word for it – hahaha! Really, sometimes I just feel like a classic, and this is one of my classic classics, brought back to the world, after nearly slipping into the mists of history, thanks to legendary Seattle bartender Murray Stenson, who launched it into modern bar culture. It was, legends say, originally created by Frank Fogarty way back in the Prohibition era, though he wasn’t a shaker and stirrer. Instead, he was known as “the Dublin Mistral,” and was one of the leading vaudevillian monologists of his time. Give a toast to both, and to September, when having this.
The Last Word
3/4 ounce gin
3/4 ounce maraschino liqueur
3/4 ounce Green Chartreuse
3/4 ounce freshly squeezed lime juice
1. Fill a cocktail shaker halfway full with ice cubes. Add the gin, maraschino, Chartreuse, and lime juice. Shake well.
2. Strain through a fine strainer into a cocktail glass and don’t forget your toasts.
September 21, 2018
Trends at times seem to come out of nowhere (probably because I am not as knowledgeable as I should be – I can admit that!), and one that has shown up in the last few years is various yuzu – the rough-skinned lemon-looking citrus fruit popular in Asian countries – items in cocktails. However, I hadn’t really found a yuzu-based ingredient that felt made for cocktails. Until this summer, the summer of 2018! When Sidetrack Distillery (the wondrous spot on a farm right outside Kent, WA here in WA) unveiled their new Yuzu Liqueur. Now, I know how good all of the Sidetrack Liqueurs are, made using fruit, produce, and other items grown on the Lazy River Farm where the distillery resides. So, I had high hopes for their Yuzu – and it delivers. Citrus-y in a way that straddles lemon, grapefruit, and little mandarin orange, it has orchard aromas for days, and then a rich taste that trails off with a bit of kick, balancing the liqueur’s sweetness. Great stuff and made locally to boot– but what to do with it?
Well, my first thought was a gin that has a whisper of citrus, and, you know what (I say humbly)? It was a very good thought. The gin I went for was Wildwood Spirits’ Kur gin, also made in wonderful W-A, with local wheat, jumping juniper, various other delights, and a bit of Seville oranges. Then, our drink didn’t need much more, just a hint of brightness and botanicals from some Dolin Blanc vermouth, and a little spice and some light undertones from another local, Scrappy’s Orange bitters. Altogether, a (as you’d guess from the title) delicious drink, one with a nice backbone and a full strata of delicate and more forward citrus and spice, a drink that’d be a fine pre-dinner, during-dinner, or post-dinner accompaniment.
You, Sue, Are Delicious
1-1/2 ounces Wildwood Spirits Kur gin
1 ounce Sidetrack Distillery Yuzu liqueur
1/2 ounce Dolin Blanc vermouth
2 dashes Scrappy’s Orange bitters
Wide lemon twist, for garnish
1. Fill a cocktail shaker halfway full with cracked ice. Add everything but the twist. Stir well.
2. Strain into a cocktail glass. Twist the twist over the glass and drop it in. Oh, be sure you’ve tasted that Yuzu liqueur on its own, too. Or you’ll be sorry.
September 11, 2018
I recently read the fairly-late-period Trollope novel Ayala’s Angel again – you can tell I’ve read it before, because I have a past Ayala’s Angel Cocktail Post on this very blog! But I tend to read Trollope books more, because no modern books are as good (I kid, I kid – sort-of, hahaha), or just because I like them so much. So, came back to this one again, and loved it again. It doesn’t get as much press as the more serious late-period Trollope works, but it’s a very fun read, a romantic comedy in most ways, with lots of humorous moments, as well as a perfect picture of a certain type of life in the late 1800s, featuring lots of details, the nearly-always-there fox hunt, visuals into the changing economies, all that. But mostly, just really good characters and lots of fun. It’s a long read, but moves quickly and keeps the pages turning. When reading it again, I realized A: how much I liked it, and B: that I gave it short-shrift with just one Cocktail Talk. So, a few more are coming! Starting with this one, where our heroine is being crabby, and takes it out on gin!
“I hate dishes,” said Ayala, petulantly.
“You don’t hate eating?”
“Yes, I do. It is ignoble. Nature should have managed it differently. We ought to have sucked it in from the atmosphere through our fingers and hairs, as the trees do by their leaves. There should have been no butchers, and no grease, and no nasty smells from the kitchen,—and no gin.”
This was worse than all,—this allusion to the mild but unfashionable stimulant to which Mr. Dosett had been reduced by his good nature.
—Ayala’s Angel, Anthony Trollope
September 4, 2018
I love gin. I love things that have been in barrels (booze in barrels, at least). So, it will come as no surprise to you that I am a fan of barrel-aged, or barrel-rested, gins. It will also come as no surprise to you (long time reader) that Washington-state barrel-aged gins are the ones I’m most a fan of – cause I love our local distillers up here. With that preamble, let me introduce you to an article called: Seattle Distillers Make a Spirited Case for Barrel-Aged Gin, which I wrote for Seattle Magazine. Truth moment: it’s not just Seattle distillers – because non-Seattle WA-state distillers are also making mighty barrel-aged gins! Learn all about all of them, then buy a bottle or three because they’re ideal for this time of year, as well as other times.
August 31, 2018
A swell drink as we slowly shift away from the height of summer into the end of summer and the beginning of fall, the Bijou, as legends have it, was originally created by the legendary Harry Johnson in the late 1800s, with a recipe printed in his New and Improved Bartender Manual from 1900. But I first found it in The Stork Club Bar Book by Lucius Beebe (published first in 1946). The name comes from the jewel definition of Bijou, as the drink has three ingredients aligning with jewels: gin and diamond, sweet vermouth and ruby, and Green Chartreuse and emeralds. Pretty!
Bijou, from Ginger Bliss and the Violet Fizz
1 -1/2 ounces gin
3/4 ounce Green Chartreuse
3/4 ounce sweet vermouth
Lemon twist, for garnish
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the gin, Chartreuse, and vermouth. Stir well.
2. Strain the mixture into a cocktail glass. Twist the twist over the glass and drop it in.