May 17, 2019
Okay, don’t be upset, but this drink (which is delicious, a smidge sweet, a hint botanical, a miniscule citrus-y, fragrant, all that) uses a homemade ingredient which I’m not providing the recipe for. Because I sorta forgot it! See, I was making some basil-lemon simple syrup as one does, but I didn’t actually write down exactly how much basil I used. It was let’s say a decent-sized bunch and a half. And I didn’t write down the exact amount of lemon juice used, but let’s say it was the juice of half a lemon. Can that get you there if you add it to a regular simple syrup recipe that delivers like three cups or thereabouts of syrup? I think it can (don’t forget to let it seep awhile and strain the basil out and all that)! If you are brave, and resourceful, and heroic, which you, I believe, are!
And it’s one wonderful syrup, which here goes wonderfully with gin. I used Sipsmith London Dry gin, which I like lots, and not just cause of the cool swan art on the bottle. But also cause of the lovely juniper, lemon citrus, and orange marmalade, dry-ish profile. It’s a yummy gin if you haven’t had it. And, speaking of yummy, our third ingredient here is Carpano Bianco vermouth, a light, wine-citrus-mineral-fruit treat that should be a part of any respectable set of liquor shelves. Altogether, this drink delivers in a manner ideal for a spring day or summer evening – now you just need to be a little heroic and make it.
Within the Week
2 ounces Sipsmith London Dry gin
1/2 ounce Carpano Bianco vermouth
1/2 ounce basil-lemon simple syrup
Basil leaf, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add everything but the leaf (beleaf it!). Shake well.
2. Strain into a cocktail glass, and now add the leaf. Leaf it up!
April 12, 2019
Here’s something that’ll be no surprise to you, pal (as you’ve read this blog for years and years, and know me so well, and all that): I’m not opposed to a good dessert drink. Actually, I’m a dessert drink proponent, and feel that in our modern must-be-brown-and-bitter (I like brown and bitter, too, by the by) culture, sometimes people frown at slightly creamier and sweeter sippers – but not me! Anyway, the king of the dessert drinks, and an overall classic since 1916, is the Alexander, and I’m a big fan of its perfectly-balanced balance. I’ll have one fairly regularly (like, every six months or some such), but recently I was craving one and realized – GASP! – I was out of crème de cacao! What’s a boy to do? Well, I’m not one to sit around and not have a drink at all just being due to one missing ingredient. Instead of making sorrows, I make solutions! And really bad sayings, hahaha. In this case, my solution was subbing in another component that has the crème de cacao’s sweetness and flavor to the drink – though a different flavor as instead of chocolate, see, I went nutty, with Dumante Verdenoce pistachio liqueur. Really! Made with care in Italy using Sicilian pistachios, it’s a lush sipper and goes perfectly with gin and cream here. Perfectly I say! The combo retains the original’s smooth velvety-ness, with the gin accents and now some nutty nuttiness. Lovely! Especially when topped with a shake of cinnamon sugar, which I did!
1 ounce gin
1 ounce heavy cream
1 ounce Dumante Verdenoce pistachio liqueur
Shake of cinnamon sugar
1. Fill a cocktail shaker halfway full with ice cubes. Add our trio (gin, cream, liqueur). Shake well.
2. Strain into a cocktail glass. Give a little shake of cinnamon sugar over the drink. Yum it up.
April 5, 2019
It’s April, so you might be thinking – why would anyone want to be in bed by 10 p.m. when spring is starting to spring, and the light is slowly shedding more light on the day? But hey, some of us still have to work, and age weighs heavy on shoulders, and, well, I like to go to bed early-ish and read (comics), and maybe have a sip here and there while I read. And this is a sweet drink for being in bed at this time, due to its usage of The Bitter Truth Pink Gin, a beautiful combining of well-crafted gin and aromatic bitters (and you know you can trust the Bitter Truth folks when it comes to that), combined with orange juice (good to citrus up before bed, as it’s healthy and all), an egg white (which bring a lovely nighttime texture, as well as a bit of protein), and simple syrup – that kiss of sweetness you want before tucking yourself in for a night of sweet, sweet, dreams. Now you may want to go to bed a little early with one of these, too!
The We Have to Be in Bed by 10 P.M.
1-1/2 ounces The Bitter Truth Pink Gin
1 ounce freshly squeezed orange juice
1 egg white
1/2 ounce simple syrup
1. Fill a cocktail shaker halfway full with ice cubes. Add the Pink Gin, orange juice, egg white, and simple syrup. Shake really well.
2. Strain (through a fine strainer if you have one) into a cocktail glass. Drink and dream.
March 8, 2019
This is one of those drinks that appear to be related to a number of other sippers. It has a connection to the Sidecar, with lemon and Cointreau, and especially what some call a Chelsea Sidecar, which uses gin as the base spirit. It’s also connected to a drink called the Leap Year (a fine drink I should talk more about here sometime), which has gin, Grand Marnier, lemon juice, and sweet vermouth. Not to mention bunches of other gin, lemon, vermouth variations (and Cointreau, too). But, with all that, I think this particular configuration is its own animal, and so while the name (perhaps obliquely) points to some of its antecedents, the end result is a worthy sipper just for its own tangy, spring-y, botanical-y, subtle-y orange-y, taste. When you sip it, springtime or not, you’ll understand what I mean, and forget about all that other stuff I mentioned. Just sip, sip, sip.
The Leaping Drive
2 ounces gin (I used Bombay Sapphire, and it served me well)
3/4 ounces Blanc vermouth (I used Dolin, and it was delicious as always)
1/2 ounce Cointreau
1/4 ounce freshly-squeezed lemon juice
Lemon twist, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add everything but the twist. Shake well.
2. Strain through a fine strainer into a cocktail glass (or comparable). Garnish with the twist.
March 1, 2019
Generally, as a rule that most who have interacted with me know, probably cause I tend to mention it all the time, and sometimes stand on the corner on a soapbox talking about it, generally, I like all drinks to have their own individual names, even if the drinks has just been changing the number of drops of bitters in a drink. Creativity is a good thing! So, you might be surprised to find what looks, at first, to be a drink here where I have a variation of a well-known drink without a new name. BUT! At one time there was a whole list of Juleps consumed, not just the mighty Mint Julep, and “Julep” was nearly a category of drinks, with the Gin Julep being an especial favorite. And, when “Gin Julep” was ordered by drinkers who drank long before us, it was often genever, the progenitor of gin, in the drink. If you’re not a genever fan, well, do you have some tasting to do. First as a medicine and then as a drink, it’s been consumed happily since the 1500s, stories say. Made from malt wine, it tends to have a malted whiskey combo’d with an herbal and juniper-y gin-ness. All of which makes it intriguing in a Julep, delicious, even. And – because of all of the above – fine to just call this a Genever Julep.
Fresh mint leaves (4 or 5)
3/4 ounce Wilks & Wilson gomme syrup (you can go less if you want, and you can go with plain simple syrup, but Wilks & Wilson is a fine maker of cocktail ingredients from Indiana)
3 ounces genever (I like Bols Genever)
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 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 genever. 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.
February 12, 2019
I’ve only had one Cocktail Talk from the wonderfully-named Fletcher Flora, which makes some sense as until recently I had only read one of his books, Park Avenue Tramp
(don’t miss the Park Avenue Tramp Cocktail Talk
, by the by). Now, I’m diving into a three-pack of his novels, put out by the smashing Stark House, starting with the also wonderfully-named Leave Her to Hell
. So, there may be more from this Kansas-born author, who is lesser-known than he should be, due to his more character-driven, a bit literary-minded at times, often a little different from the standard pulp-and-pocket-book style, and also (I found out in the book’s intro), due to a bad agent who sold his books to unreliable published. Agents are important, kids! Leave Her to Hell
is a worthy read, too, with a neat detective lead (Percival Hand – wish there were more books with him), and a good story with quick dialogue. However, really, I picked this particular quote cause they’re about to be drinking gin-and-tonics, a normally fair-weather spring and summer sipper, and it’s really cold here, and snowy, and I like thinking about sunshine drinks when it’s cold!
“I like you, Mr. Hand,” she said. “I like your looks.”
“Thanks, I like yours, too.”
“Would you care for a drink?”
“Why not? It’s a warm day.”
“I had a gin and tonic before you came. Do you drink gin and tonic?”
“When it’s offered. A gin and tonic would be fine.”
–Fletcher Flora, Leave Her to Hell
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.