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.

 

 

November 5, 2021

What I’m Drinking: The Poor Harriet

poor-harrietWe’re rolling, rolling, rolling into the happening winter holiday season, which means top hats and tails are being pressed (well, in my 1920s fever-dream at least) and people like you and me are stocking up on bubbly. While our parties may take different forms than past years, let’s hope parties with bubbly drinks are still being planned, cause if they aren’t, well, the world wouldn’t be quite as sparkly and shiny. What also helps make things more sparkly and shiny is of course having a new bubbly drink to have and make and serve at these parties, which leads us to The Poor Harriet. This effervescent number combines old pal gin (who has made many a holiday party mighty), fresh orange juice (a healthy cold-weather hit since oranges blossomed), Parfait Amour (if you don’t know, a floral liqueur – think a rose-y, violet-y bouquet, that is love-based, so perfect to serve to loved ones, if a tad sweet on its own), Peychaud’s bitters (whose heartening mixture of herbs balances the sweetness), a little more sweetness (in the form of simple syrup – feel free to omit if this seems too much sweet, even during the holidays), and then, of course bubbles. Here, the bubble component is Italian sparkling wine Prosecco, which is a delight! Now, party pals, you are prepared for those upcoming holiday revels. Thank me later.

 

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 through a fine strainer into a flute glass. Top with chilled Prosecco (about four ounces should do it). Stir, but very carefully, to combine. Cheers, yo!

 

October 22, 2021

What I’m Drinking: The Whip of the Conqueror

I have a deep fondness (I know, this is, oh, a little patting-yourself-on-the-back-y) for some of the headnotes (the intro paragraph/graphs before the recipe, though you probably knew that) in Ginger Bliss and the Violet Fizz. Including the one for this drink, which is short, but still I hope fun, and introduces the players and such. So much so that I’m going to just do the ol’ cut-and-pasting of said intro right here:

Featuring the bracing and bountiful bam! of Italian digestivo Fernet-Branca over a layer of rumbling dark rum and a lovely lash of apricot liqueur and a tiny tang of lime, the Whip should be unveiled only when attempting world conquest (in the board game Risk, that is) or having a marathon video game session when the games are medieval or oriented earlier (such as Prince of Persia, say) or having a double elimination (’cause every player needs a second chance) shuffleboard tournament where the winner triumphs thanks to the singular method of ricocheting the puck off the sidewalls to hang gracefully on the board’s edge—without falling over. A conqueror indeed.

whip-of-the-conqueror

The Whip of the Conqueror, from Ginger Bliss and the Violet Fizz

 

Ice cubes

1 -1/2 ounces dark rum

1 ounce Fernet Branca

1/2 ounce apricot liqueur

1/4 ounce freshly squeezed lime juice

Lime twist, for garnish

 

1. Fill a cocktail shaker halfway full with ice cubes. Add the rum, Fernet Branca, apricot liqueur, and lime juice. Shake while longing to be the conqueror.

 

2. Strain through a fine strainer into a cocktail glass, and garnish with the twist.

 

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