December 22, 2017

What I’m Drinking: The Hounds They Start to Roar with Chambers Bay Straight Bourbon

Washington State distillers are dreamy (you probably have realized my feelings in this already, as I do go on – but they are awesome!), with so many worthy bottles out already, and more continuing to be released regularly. The latest example? Chambers Bay Straight Bourbon. A follow up to their highly-regarded 20-month aged Greenhorn bourbon, Chambers Bay Straight Bourbon is aged 3-1/2 years, and made from sweet yellow corn and soft white wheat from Grant County, WA, and the distiller’s proprietary wild-yeast strain harvested from a local apple orchard. If that wasn’t enough, though, the real sets-it-apart-thing here is that the aging takes place on a boathouse floating on the Puget Sound – from what I’ve been told, it’s the only whiskey in the world aged that long on the water, where the waves and tides speed up the aging (that’s the theory, at least). End result? A darn tasty tipple, with some nice sweetness from the wheat, and a mingling of sea-salted caramel, toffee, fig, orange, and chocolate.

It’s dandy to enjoy as a solo act, but of course I also wanted to try it in cocktails, and after trying this and then trying that, liked it best in The Hounds They Start to Roar. That drink has a bit of a history, which we won’t get it to too much here (you’ve already read the full story in Ginger Bliss and the Violet Fizz anyway, right? Right!), but I will remind you that the name comes from a Tom Waits’ song, as do the ingredients, in a way. Said ingredients are bourbon, naturally, but also St. Elizabeth Allspice Dram (the spice flavors contained therein, cinnamon, clove, and others, go wonderfully with the Chambers Bay bourbon mélange), brandy (which helps balance everything out), and Peychaud’s bitters (which adds another herbal tint or two). Together, it’s a drink fit for any sailor, dog lover, song-singer, or person reading this blog, which means you. Take it out for a walk or a sail and see if I’m right.

hounds-they-start-to-roar
The Hounds They Start to Roar, from Ginger Bliss and the Violet Fizz

Cracked ice
2 ounces Chambers Bay Straight Bourbon
3/4 ounce St. Elizabeth Allspice Dram
1/2 ounce brandy
2 dashes Peychaud’s bitters

1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the whole bunch of ingredients. Stir well.

2. Strain into a cocktail glass or comparable.

September 22, 2017

What I’m Drinking: Hot Night in Hidalgo

It’s now Fall, as of today, actually, September 22, and your summer is now fading into a dream, as summer sadly always does. But if you miss the hot nights of the sunny months now in the past, and want to try and rekindle a little of that lovely summertime feeling, you might try this drink – though I wouldn’t have it alone. Have it with someone you are either close to (in a cuddly sense) or want to be close to, as it is – legends say – a romantic summer drink. That’s my advice, at least.

hot-night
Hot Night in Hidalgo, from Ginger Bliss and the Violet Fizz

Ice cubes
2 ounces dark rum
1-1/2 ounces Damiana
3/4 ounce fresh pineapple juice
Pineapple chunk, for garnish

1. Fill a cocktail shaker halfway full with ice cubes. Add the rum, Damiana, and pineapple juice. Shake well.

2. Strain into a cocktail glass. Garnish with the pineapple chunk, and dream of a sunshine daydream with your favorite daydreamer.

July 21, 2017

What I’m Drinking: The Temporary Getaway

Not able to take a vacation this summer? Trapped at a desk while the noises from frolicking day-off-ers echo in your ears? Wishing for an escape, but the many mundane priorities stand like an annoying boss in the way? Well, here’s a thought – have the below bubbler and take a mini trip without leaving the house.

temporary-getaway-2
The Temporary Getaway, from Ginger Bliss and the Violet Fizz

3 apple slices
1/2 ounce freshly squeezed orange juice
1/2 ounce freshly squeezed lemon juice
Ice cubes
1 ounce St-Germain elderflower liqueur
4 ounces chilled brut Sekt or other sparkling wine

1. Place two of the apple slices, the orange juice, and the lemon juice in a cocktail shaker or mixing glass. Using a muddler or wooden spoon, muddle well.

2. Fill the cocktail shaker halfway full with ice cubes. Add the St-Germain and, using a long spoon, stir well.

3. Pour the chilled Sekt into the cocktail shaker. Using that same reliable spoon, stir briefly, being sure to bring up the fruit on the bottom when stirring.

4. Strain into a flute glass or cocktail glass (in this instance I like the way the latter breathes, but a flute’s more traditional). Garnish with the remaining apple slice, putting a little notch in it if needed for rim balancing.

June 16, 2017

What I’m Drinking: Baltimore Bracer

It’s morning, and nearly the beginning of summer, which means I (as I always do) am going to sit myself down and have a Baltimore Bracer and read Thomas Osborne Davis’ “The Sack of Baltimore:”

The summer sun is falling soft on Carbery’s hundred isles,
The summer sun is gleaming still through Gabriel’s rough defiles;
Old Innisherkin’s crumbled fane looks like a moulting bird,
And in a calm and sleepy swell the ocean tide is heard:
The hookers lie upon the beach; the children cease their play;
The gossips leave the little inn; the households kneel to pray;
And full of love, and peace, and rest, its daily labor o’er,
Upon that cosy creek there lay the town of Baltimore.

Well, at least that first stanza. Hmm, I sorta think I may be reading at least one word differently than he meant it.

baltimoreBaltimore Bracer

Cracked ice
1-1/2 ounces brandy
1-1/2 ounces anisette
1 egg white, preferably organic

1. Fill a cocktail shaker halfway full with cracked ice. Add the brandy, anisette, and egg white. Shake well.

2. Strain into a cocktail glass.

June 2, 2017

What I’m Drinking: Shine Along the Shore

It’s June, and you know what that means, don’t you? Time to bust out those short shorts (hopefully not too short – you know, those don’t really fit anymore, or at least not in a way that’s as flattering as they once were, though admittedly they once were very flattering) and have this drink. It’s not one of those ultra-freshers, which are really rather refreshing, but sometimes feel a little, oh, you know. But this one still has its place within the annals of sunshine days and daydreams, and especially when accompanying the more remote beaches. Where, I’ll admit, you can probably get away with those short shorts and, I suppose, even less.

shine-along
Shine Along the Shore

Cracked ice
1-1/2 ounces dark rum
1 ounce amaretto
1/2 ounce sweet vermouth
Wide orange twist, for garnish

1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the rum, amaretto, and vermouth. Stir well.

2. Strain into a cocktail glass. Twist the twist over the glass and drop it in.

February 3, 2017

What I’m Drinking: The Poor Harriet

I say, go into January with bubbles; go out of January and into February with bubbles. And love, of course. And Parfait Amour (which, you know, gets a bad rap – some of it deserved, as it can be a sickly sweet kind of love at times). But damnit, it’s a worthy love here. Ya’ hear? And this drink (which itself can run sweet for some – but on occasion sweet isn’t bad. The orange juice, if fresh as the driven snow or some such, should help balance. You could also drop the simple altogether, now that I think about it. Again, though, you may want to sweet up. That’s okay, too.), as well as being a good end-of-the-year’s-first-month choice, is also not a bad idea for you and yours to snuggle with on the up-coming Valentine’s Day. It checks the boxes for that: ingredient with “love” in title, sparkling and classy, Peychaud’s for health, and gin to base it all on. See what I mean?

poor-harriet
The Poor Harriet, from Ginger Bliss and the Violet Fizz

Ice cubes
1 ounce gin
1/2 ounce Parfait Amour
1/2 ounce simple syrup
1/2 ounce freshly squeezed orange juice
Dash of Peychaud’s bitters
Chilled Prosecco

1. Fill a cocktail shaker halfway full with ice cubes. Add the gin, Parfait Amour, simple syrup, orange juice, and bitters. Shake well.

2. Strain into a flute glass. Top with chilled Prosecco. Be loved.

January 6, 2017

What I’m Drinking: The Trocadero

Still thinking about what that perfect resolution for 2017 might be? Wavering between tired old standbys like losing weight, writing letters, wearing cooler socks, and reading more? Okay, wait, those are all great – do all of those. But also, let me propose another righteous resolution. Drink more vermouth. Vermouth, so often relegated to a sidekick or less, is making I believe a comeback, or in-roads, in a more serious way in the U.S. of A. Get on the train now, before the train is out of the station with all the vermouth in it. And a terrific way to tot up your vermouth-ing is with this very cocktail, The Trocadero, which uses both dry and sweet vermouths. It was never so easy to hold to a resolution.

trocadero
The Trocadero, from Ginger Bliss and the Violet Fizz

Cracked ice
1-1/2 ounce dry vermouth
1-1/2 ounce sweet vermouth
1 dash orange bitters
1/4 ounce homemade grenadine
Lemon twist for garnish

1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the vermouths, bitters, and grenadine. Stir well.

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

November 11, 2016

What I’m Drinking: Three Wishes

So, you know about 11:11, right? Magic number? All that? Here’s what the reliable (depending on your source) Wikipedia says to kick things off:

Numerologists believe that events linked to the time 11:11 appear more often than can be explained by chance or coincidence. This belief is related to the concept of synchronicity. Some authors claim that seeing 11:11 on a clock is an auspicious sign. Others claim that 11:11 signals a spirit presence. The belief that the time 11:11 has mystical powers has been adopted by believers in New Age philosophies.

I may believe all of that. Well, who knows. I may be kidding, too. I remember that – or think I do – my old pal Jon was the first to tell me about 11:11 being something you wish on when you see it randomly on the clock. Though it could have been an ancient spirit posing as Jon? Maybe. But I’ve spent many years making wishes in this situation, and now, today, it’s actually 11-11 on the calendar, so I’m going to drink a Three Wishes cocktail at exactly 11:11 today (both in the morning and at night, to be safe), and make some wishes. Wish me luck! Oh, you can do the same – I’m happy to share wishes.

3-wishes
Three Wishes, from Ginger Bliss and the Violet Fizz

Cracked ice
2 ounces dark rum
1 ounce Rhum Clément Creole Shrubb
1 ounce amaretto

1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the rum, Creole Shrubb, and amaretto. Stir – no wishing yet.

2. Strain into a cocktail glass. Drink. Let the wishing begin.

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