December 1, 2023

What I’m Drinking: The Morning Call

Well, it’s December. A lovely month in many ways, indeed. But also one where, here in the northernly hemisphere, at least, the mornings can get dark and chilly, and then darker and chillier, making them not always the coziest, especially when one has to take the dog out for their walk first thing after the alarm bells ring. Even if you aren’t lucky enough to have a dog, and even if you have a fire blazing, I’m guessing you have a few chilly dark mornings where you want to call morning out for not being more charming. This drink is a tasty way to do that, and to wake up (it also provides a spark to brunches when the cold air has caused a slowing of movement and conversations). Partially, the base of absinthe and its kick combined with spice. Partially, the nutty maraschino (mornings are nutty), whose sweet side helps round the absinthe’s sharper corners. Partially, the hearty helping of lemon juice, whose tang is sure to get the brainpan rocking (sidenote: that much lemon might be too much for some modern tastes. If that’s you, feel free to pull back a bit on it). Combined, these three are a trumpeting cocktail sure to balance even a morning that’s mostly bereft of good cheer. In short: this’ll wake you up and then some.

The Morning Call cocktail

The Morning Call, from Ginger Bliss and the Violet Fizz

Cracked ice

1-1/2 ounces absinthe

3/4 ounce maraschino liqueur

3/4 ounce freshly squeezed lemon juice

1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the absinthe, maraschino, and lemon juice. Stir well, and turn off the alarm.

2. Strain into a cocktail glass.

March 17, 2023

What I’m Drinking: The Black Fog

Here’s something a little different for your St. Patrick’s Day revelry – today is St. Patrick’s Day, by the by, if you’ve forgotten! But you probably haven’t, being good with dates and reasons for gathering and tippling. Bit of a classic in the manner that it’s been consumed for a few fair years, though not in the manner that everyone knows about, so you can still add a little element of individuality to your St. Patrick’s party by serving it. It may look a little odd at first glance, but the slight berry notes of the framboise mingle with the stout’y Irish Guinness in such a swell way, with that hint of mint on the nose, trust me, you’ll be pleasantly pleased. Oh, one thing: Sometimes this is mixed using the French black raspberry liqueur Chambord, but I like the slightly stronger framboise (which is usually made from rgular red raspberries and has a bit more kick). But if you want to go the Chambord route, it’s not a bad way to travel, and still brings the spring into the stout, to get poetic about it.

black-fog

Black Fog, from Ginger Bliss and the Violet Fizz

 

One 12-ounce can Guinness stout

1 ounce framboise

1 or 2 mint leaves, for garnish

1. Fill a pint glass almost to the top with the Guinness.

2. Slowly pour the framboise into the glass, swirling it as you pour. Garnish with a mint leaf (or two, if you’re feeling it).

August 26, 2022

What I’m Drinking: The Violet Fizz

Is it bad (bad might even be too pejorative a word, maybe, ill-advised, or self-aggrandizing, or silly, would be better words) to be having a drink on this here Friday that is called out in the title of a book written by my-own-self? That okay? Here’s hoping cause this little beauty is obviously in the book Ginger Bliss and the Violet Fizz, but it’s also a treat for the late summer days we’re living within at the moment. Why, you ask? I’m taking it that you mean the latter part, not the book part, so gonna go that route. It’s a summer hit, like most of the Fizz family (a hot weather family if ever there was one), due to its effervescent nature via the addition of club soda and ice! But, the florally crème di violette fits the blooming nature of summer (perhaps that’s diminishing in late August, but still, blooming bloomers), and the gin helps cut the heat metaphorically, if not literally. Add the teeniest lemon and simple, and boom, a drink you should have this time of year (as well as other times), even if you do feature it in a book title. I am!

violet-fizz

The Violet Fizz

 

Ice cubes

2 ounces gin

1/2 ounce crème de violette

1/4 ounce freshly squeezed lemon juice

1/4  ounce Simple Syrup

Chilled club soda

 

1. Fill a cocktail shaker halfway full with ice cubes. Add the gin, crème de violette, lemon juice, and simple syrup. Shake extra well.

2. Fill a highball glass three-quarters full with ice cubes. Strain the mixture into the glass.

3. Fill the glass with chilled club soda, stir well, and drink quickly, before those bubbles have a chance to fade.

 

July 29, 2022

What I’m Drinking: What I’m Drinking: The Chartreuse Daisy

I love Chartreuse. Both Green and Yellow. So, so much. Too much? I don’t know that that’s possible, but some might say it. So much, that during last winter when drinking outside at a bar I had a Chartreuse and Hot Chocolate (which is amazing, but that’s not the story), even though I had to spend a full ten minutes bar time explaining about Chartreuse to the friendly server, who then had to convince the bartender what I said I wanted was what I wanted. All worth it, my friends! But now it’s summer, and how to quench that love (as if love could be quenched! But thirst can) of a herbal-packed powerhouse like Chartreuse? Let me suggest this Chartreuse Daisy. It utilizes Yellow Chartreuse (whose recipe of 130 plants is only known only to two monks, who also are the only two who know the secret macerating and aging processes, which is amazing to astronomical levels), but you know what, you could make it with Green, too! And should! It’s a frosty mix, but I don’t find that kills the Chartreuse-y-ness, or the gin-ness (here, I’d like a layered gin such at Caorunn or Monkey 47 to place well), and the citrus and fruit just add summer to the mix, plus more flavor strata naturally. Altogether, this one will cool your afternoon or evening (or morning!), while delivering a whole bunch of goodness to the palate, herbs, fruits, deliciousness. All of which you, Chartreuse lover, deserve.

 chartreuse-daisy

Chartreuse Daisy, from Ginger Bliss and the Violet Fizz

 

Cracked ice

2 ounces gin

1/2 ounce freshly squeezed lemon juice

1/4 ounce grenadine (homemade grenadine naturally; homemade grenadine recipe at the bottom here if needed)

1 ounce Yellow Chartreuse (see Note)

Strawberry, for garnish

Orange slice, for garnish

 

1. Fill a cocktail shaker halfway full with cracked ice. Add the gin, lemon juice, and grenadine. Shake very well, until the shaker gets frosty.

2. Fill a goblet three-quarters up with cracked ice. Strain the mixture over the ice through a fine strainer. Stir briefly. Float the Chartreuse over the ice, and stir again briefly. Garnish with the strawberry and the orange slice.

Note: Feel you need even more Chartreuse in your life? I know the feeling! If so, up to 1-1/2 ounces.

May 20, 2022

What I’m Drinking: Lucien Gaudin

En garde! This fencing (or sword-fighting, if you’re using, say, broadswords) drink is a well-balanced (on the balls of the feet, I suppose, if drinks had feet) number, with gin just taking the first position slightly, and then an equality of Cointreau, Campari, and dry vermouth providing the support, with a hint of orange the shining point (if I can drag out the metaphor). Altogether, a lot of herb-botanical-citrus goodness happening, and a cocktail that is fitting for late spring or late fall, one you can serve happily at happy hours and garden parties, and one with just enough of a story to entertain (named as it is after a famous Olympic fencer) but not so much of one to become a bore. And, really, sipping it is much finer than any sort of fight, even a mock one.

lucien-gaudin

 

Lucien Gaudin

 

Cracked ice

1 ounce gin

1/2 ounce Cointreau

1/2 ounce Campari

1/2 ounce dry vermouth

Orange twist, for garnish

 

1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the gin, Cointreau, Campari, and dry vermouth. Stir well.

 

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

May 13, 2022

What I’m Drinking: The Bijou

I was at a bar with some old pals (not drinking Old Pals, funny enough, hahaha) just the other day, and thought for a moment how nice it was to be able to be at a bar having a drink with some old pals – what a world that a thought such as that would flit through my mind then, just considering most of my life that thought wouldn’t have even been a thing (at least the “in a bar” part, with the connotations of the pandemic life we’ve been living). At said bar – not what you might consider a “cocktail bar” if that makes sense, and know I don’t mean that pejoratively, but one that still had a nice bunch of bottles – we were sitting outside, and as it does in Seattle in May sometimes, with evening descending, rain started and the temperature also rapidly descended, and I was getting chilly, and for some reason decided I had to have a hot chocolate and Green Chartreuse. The jolly waitress did look at me strangely (with a big smile) for a moment, as no-one there had ever ordered that before! But it was a lovely mix (try it!). However, that’s not what I’m drinking tonight. But the Chartreuse plus being with old pals (mine being like shining sparkling jewels, to me, as I hope your old pals are to you) reminded me of one of my favorite cocktails, the Bijou, which features said Green Chartreuse, and which is also named for the definition of the word bijou which circles around gems and jewels and jewelry. Neat, right? Right!

 bijou

Bijou, from Ginger Bliss and the Violet Fizz

 

Cracked ice

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.

 

January 7, 2022

What I’m Drinking: Three Wishes

three-wishesLook, look, lookieeee! A new year has started. Which is good, cause, between us, last year, well (excuse my expressioning expression), sucked. Really! Not that there weren’t good and tasty and cuddly moments, I hope, for all, but it wasn’t the finest year IMHO (as they say). So, here’s hoping this here year will be better, and to help it on its way, I’m going to drink this lovely drink, called Three Wishes, after its three tasty ingredients: dark rum (I’m going with Diplomatico Reserva, which is so delicious), Rhum Clément Creole Shrubb (a beauteous blend of rums, bitter orange, and sweet), and amaretto (for me, wishing usually has an Italian component – I’m using Lazaroni). How will me drinking this help? Well, lesser-know fact: when you drink this, you can actually make wishes, and all mine will be for a lovely 2022 for us all. Yeah, I’m that way, but the good part is, you can have one of these and also wish for the same!

 

Three Wishes, from Ginger Bliss and the Violet Fizz

 

Cracked ice

2 ounces Diplomatico Reserva dark rum

1 ounce Rhum Clément Creole Shrubb

1 ounce Lazaroni amaretto

 

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

 

2. Strain into a cocktail glass. Make good wishes.

December 31, 2021

What I’m Drinking: The Temporary Getaway

Goodbye crappy 2021 (I won’t go into all the reasons my 2021 wasn’t a high-roller, actually, pretty sucky, but let me say I hope dearly that your 2021 was a dreamy dose of dandy-ness), and nearly hello to 2022. Time is crazy friends! 2022, hard to imagine. Let’s give this upcoming year the benefit of the doubt, as it hasn’t even started yet, and say it’s gonna be a hum-dinger in the best ways for all. But, but, but, just in case there’s a day or two in the upcoming year where it isn’t the bestest, and where you feel you just need a break, or to break away from it for a moment, well, I want you to have this drink on hand, as it provides (as the name implies!) a Temporary Getaway, what with its juicy juices, floral notes, apple hints, and bubbles. A getaway-ing combo indeed. As a bonus! If you don’t yet have your drink picked out for this evening (New Year’s Eve and all that dontcha know), this bubble number does it right, right.

temporary-getaway

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 2 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), through a fine strainer if you want to avoid the fruit bits. Garnish with the remaining apple slice, putting a little notch in it if needed for rim balancing.

 

 

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