I recently found out the most amazing liqueur-related fact (well, maybe not the most amazing ever, but the most amazing one I’ve heard in at least 43 days): Topeka, KS, consumes more Tuaca than anywhere else in the U.S. of A. Isn’t that mind-blowing? It’s not (if you’re not up-to-date on the capitol city of Kansas) that Topeka has a big Italian immigrant community (Tuaca being an Italian liqueur supposedly based on a recipe from the big man, Lorenzo de’ Medici, himself), either. Tuaca has just taken over T-town (as Topeka is referred to on occasion), to the point where if you order a “house wine” in at least one bar you automatically get a Tuaca and Sprite. These little facts (especially this one, as I’m an ex-Kansan) make cocktails even more fun (and big thanks to pals Erin and Brad, who is a Topekean by birth, for letting me know about the Topeka-Tuaca connection). Tuaca, naturally, is one of the many liqueurs that’s featured, with even more information and history than the Topeka association, in Ginger Bliss and the Violet Fizz: A Cocktail Lover’s Guide to Mixing Drinks Using New and Classic Liqueurs. This means, in honor of my recently expanded Tuaca knowledge, that I’m sipping on a Tuscan Mule today–it’s one of my favorite Tuaca drinks and one whose recipe is featured in Ginger Bliss and the Violet Fizz. You should sip up, too, and toast all those Topekans and their Tuaca love.
Ice cubes
1 -1/2 ounces Tuaca
Chilled ginger ale
Lime wedge, for garnish
1. Fill a highball glass three-quarters full with ice cubes. Add the Tuaca.
2. Fill the glass almost to the top with ginger ale.
3. Squeeze the lime wedge over the glass, and then drop it in. Stir well.
Hello and happy Monday! It’s not only now less than two weeks before the below-mentioned Ginger Bliss and the Violet Fizz Rob Roy release event, but today is also the birthday of Mr. Ed Skoog, a poet and cocktail aficionado of the first ranking, whose poems highlight the compilation of drinking verse called In Their Cups, and whose past spirited creations have been in Dark Spirits, that compendium of darkly-natured drinks. Those two occurrences (Mr. Skoog’s birthday and upcoming GBVF party) make this the absolutely perfect day to drink an Ellipse. Why? Cause it’s a drink created by Skoog that’s featured in Ginger Bliss and the Violet Fizz. A delicious and creative drink, I may say, also, though you should expect that from Mr. Skoog. And I expect you to wish him happy fortieth today, if you happen to see him. And buy him a drink why dontcha?
1 teaspoon fresh marjoram leaves
Ice cubes
2 ounces Strega
Chilled Prosecco
Fresh marjoram sprig, for garnish
1. Add the marjoram to a cocktail shaker. Using a muddler or wooden spoon, muddle gently.
2. Fill the cocktail shaker halfway full with ice cubes. Add the Strega. Shake well.
3. Strain (preferably with a fine-mesh strainer) into a flute glass. Top with Prosecco, almost to the rim, and garnish with the marjoram.
Okay, a warning: I’m going to talk about the following release party a lot. But can you blame me? In future mentions, I’ll probably provide some recipes and such from the book I’m about to mention, but for now, a drum roll for the down-and-dirty party details. But what is the party? It’s a release party for Ginger Bliss and the Violet Fizz: A Cocktail Lover’s Guide to Mixing Drinks Using New and Classic Liqueurs, my new book, and is an afternoon affair happening at the Rob Roy, 2332 2nd Avenue, Seattle, WA, on Saturday, October 8th, from 2 to 4 pm. I’ll be selling and signing books and genius bartender Andrew Bohrer (he of the Cask Strength blog) will be making Bitter Handshakes and Bruja Smashes (drinks of his featured in the book) and other drinks. It should be fun and a good excuse to have a good cocktail in the afternoon–so come on down, have that drink.
To woo you into stopping by, let me tell you that Ginger Bliss and Violet Fizz not only is bubbling over with liqueur info and history, party talk, and general boozy silliness, but features around 200 recipes broken into chapters arranged by flavor profile (A Liquid Citrus Circus, for example). The recipes range from lesser-known classics to more modern sure-to-be classics from top pro and home bartenders (many of whom I’ll mention more on this very blog as we get nearer the date). Need even more information? Well, check out the Ginger Bliss and Violet Fizz video. It’s time for you to join the GBVF Army!
I recently found out the most amazing liqueur-related fact (well, maybe not the most amazing ever, but the most amazing one I’ve heard in at least 43 days): Topeka, KS, consumes more Tuaca than anywhere else in the U.S. of A. Isn’t that mind-blowing? It’s not (if you’re not up-to-date on the capitol city of Kansas) that Topeka has a big Italian immigrant community (Tuaca being an Italian liqueur supposedly based on a recipe from the big man, Lorenzo de’ Medici, himself), either. Tuaca has just taken over T-town (as Topeka is referred to on occasion), to the point where if you order a “house wine” in at least one bar you automatically get a Tuaca and Sprite. These little facts (especially this one, as I’m an ex-Kansan) make cocktails even more fun (and big thanks to pals Erin and Brad, who is a Topekean by birth, for letting me know about the Topeka-Tuaca connection). Tuaca, naturally, is one of the many liqueurs that’s featured, with even more information and history than the Topeka association, in Ginger Bliss and the Violet Fizz: A Cocktail Lover’s Guide to Mixing Drinks Using New and Classic Liqueurs. This means, in honor of my recently expanded Tuaca knowledge, that I’m sipping on a Tuscan Mule today–it’s one of my favorite Tuaca drinks and one whose recipe is featured in Ginger Bliss and the Violet Fizz. You should sip up, too, and toast all those Topekans and their Tuaca love. 
