August 3, 2018
The Americano is a summertime favorite around my back porch, and should be one around yours, too. It’s been consumed as a warm-weather aperitivo for well over a hundred years, tracing its history back to at least 1860, and is a snap to make (you don’t want to be sweating drink-construction too much when the heat is on). Also, if you’ve been dreaming of a vacation, but just haven’t been able to take one yet, this can help transport you to Italy, in your mind, at least. Which is better than nothing!
The Americano (using the recipe from Ginger Bliss and the Violet Fizz)
2 ounces Campari
2 ounces sweet vermouth
Chilled club soda
Orange slice, for garnish
1. Fill a highball glass three-quarters full with ice cubes. Add the Campari and vermouth. Stir gently.
2. Add club soda to the glass until the glass is almost full. Garnish with an orange slice.
June 29, 2018
This should be your go-to this summer (or one of them, at least), as it’ll transport you all over Europe without you having to leave the yard, while at the same time serving as a cool cooler, just as you want when the temps are tempting the higher digits. It was created by an old pal and bartending legend, Jeremy Sidener (who owns the Eighth Street Taproom in Lawrence, KS), who was genius enough to bring together the herbally Italian amaro Averna (which is about in the middle of the bitter scale when looking over the amaro family) and French herb-y Bénédictine, along with cherry brandy, lemon juice, and soda. I myself said in Ginger Bliss and the Violet Fizz that “the result will break any hold a dusty, hot summer’s day has on you.”
The Sicilian Sling
1-1/2 ounces Averna
1/2 ounce cherry brandy
1/2 ounce Bénédictine
1/2 ounce freshly squeezed lemon juice
Chilled club soda
1 or 2 fresh basil leaves, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the Averna, cherry brandy, Bénédictine, and lemon juice. Shake well.
2. Fill a highball glass three-quarters full with ice cubes. Strain the mixture into the glass. Top with chilled club soda, filling it almost to the top. Gently smack the basil leaf or leaves and let them rest on the drink’s top.
June 8, 2018
Recently, I was on a trip – the actual physical kind, mind you – that took me away from my home bar and home region, and led me, let’s just say, to a different state, and while there I was really craving Brancamenta, and couldn’t find any anywhere. Anywhere! What kind of place or region or locale or spot doesn’t have this Fernet Branca sibling, which adds Piedmontese peppermint oil and a little sweetness to the legendary bitter-and-herb digestif?
Well, I was missing the minty mint-ness indeed by the time I got back, especially as we’re heading into summer and Brancamenta is a summertime hit of special proportions, especially with soda, and even moreso when mingled with dark rum (another summer fav) and a few other choice choices in the below drink. Try it and see! And if you have to travel anywhere that might not have Brancamenta, even just maybe might not have it, take your bottle with you. You don’t want to run into the situation I did, believe me you.
The Mint Meridian
2 ounces dark rum
3/4 ounces Brancamenta
1/4 freshly squeezed lemon juice
2 dashes Peychaud’s bitters
Chilled club soda
Mint sprig, for garnish
1. Fill a cocktail shaker halfway up with ice cubes. Add the rum, Brancamenta, lemon juice, and bitters. Shake well.
2. Fill a highball or closely comparable glass up with ice cubes. Strain the mix from Step 1 into the glass through a fine strainer.
3. Top with 3 ounces club soda. Stir. Garnish with the mint spring. Enjoy your afternoon.
April 24, 2018
An intriguing read by an author I don’t know, an Italian author, this book’s title was too good to pass up, plus the fact that it takes place in Sicily (where the author, Leonardo Sciascia is from), and that it says on the back “in the very first rank of Italian writers,” and so, well, I had to give it a good look. It falls into the crime genre, which combined with everything else also brought me in. It’s well worth reading, too, though if you only read very straightforward crime novels, it might take you down a slightly different path – which isn’t a bad thing, me thinks. Don’t get me wrong, there is crime, a worthy police Captain, serious pacing, and the Mafia. But there’s also a lovely beauty to the prose that feels different, a way of capturing and condemning the social scene in this place and time, and a more literary lean, if any of that makes sense. Check it out if you can find it for all of the above, and for the below quote (which I think is slightly off-translation actually, but still perhaps the only Averna quote in a crime book that I’ve seen):
Pizzuco, who had invited him to a bitter vermouth at the Cafe Gulino, as so often in the past, was astounded at Parrinieddu’s refusal and abrupt flight; though not particularly bright, he wondered about it for the rest of the day. Parrinieddu, for his part, was so rattled that he spent the day attributing sinister meanings to that offer of a bitter vermouth, bitter betrayal, bitter death, over-looking the well-known fact that Pizzuco suffered from what the doctors call cirrhosis due to his fondness for Averna’s bitter vermouth – a beverage which made him proclaim his faith as a Separatist and ex-soldier of the Volunteer Army for Sicilian Independence.
–Leonardo Sciascia, The Day of the Owl
February 16, 2018
I’ve had a few cocktails on the Spiked Punch already featuring awesome Ardbeg Scotches – heck, if you haven’t seen them, you should check them out. Recently (I guess I was born under a lucky star!) I received one of their newest numbers in the mail, the mysteriously named Ardbeg An Oa.
Named after the Mull of Oa, a very dramatic point on the cliffy pinnacle of Oa on Islay – where Ardbeg is as well – An Oa is a little dramatic, too, in that it’s spent time in the new Ardbeg Gathering Vat which boasts whiskies from multiple casks – sherry, virgin charred oak, ex-bourbon – all hanging out. There has to be some drama, right? Of the best kind, as is obvious in the end result here, a Scotch that’s an approachable sipper with a fair amount of smoky and peatiness, but also sweetness on the nose and taste, as well as citrus and spice in the former, and black tea, chocolate, citrus, and a savoryness in the latter. Overall, a great Scotch, solo or over ice.
But also one I had to try in cocktails (‘natch)! But what to pair it with? I wanted an end result that had some umph and retained the Scotch’s personality, but also with a few other notes and notices. After trying a little of this, and a little of that, went with just two more pals from hither and thither. Starting with Cynar, the legendary Italian artichoke liqueur, which is now much more available and renowned (as it should be) than the first time I had it, thanks to the herbal and slightly sweet taste that goes well before and after dinner and in cocktails. The third ingredient is lesser known, Sásta, a tea-based liqueur from Four Leaf Spirits, based right outside of Seattle. Might not be the easiest to get right now if you’re not in WA, but hey, come visit! Sásta is well worth the trip, with a citrus, mint, chamomile, and rooibos tea combo built over a cane spirit base and local honey. This liqueur isn’t that sweet, carries a bit of a kick, and has layers of orange, spice, and herbal moments.
The above trio delivers a cocktail with lots of umph, smokiness, and a ridiculous amount of flavors. Not one to throw back, but one to let linger on the tongue some, where those flavors can come on out to be noticed.
2 ounces Ardbeg An Oa
3/4 ounces Cynar
1/2 ounce Four Leaf Spirits Sásta tea liqueur
Orange twist, for garnish
1. Fill a cocktail shaker halfway full with cracked ice. Add everything but the twist. Stir well.
2. Strain into a cocktail glass, and garnish with the orange twist (notice there is no twist in the photo – well, I tried this without, and with, and the with was better, but I forgot to photo it).
January 5, 2018
It’s a smidge odd to say about one of the world’s revered sippers, but Cognac (especially in the states, I suppose) gets a little short shrift. Especially when it comes to cocktails. But consider this, friends – Cognac was a key player in the early days of cocktailing, and used as the base spirit in many classic drinks (the Sazerac, for one, but also a bunch of others), including ones that shifted for one reason or another to a different base. Both the shifts and the lack of Cognac-ing in modern cocktails is a shame, because the layers of flavors that unfold in good Cognacs when paired with the right pals make memorable drinks.
Let’s take this one, In The Treetops, for example! I was lucky enough (don’t curse me for it, especially not this early in the year) to receive a bottle of L’Aigle de Delamain XO Grande Champagne Cognac recently. The Eagle (L’Aigle equals The Eagle) is a delicious Cognac, aged in Limousin oak casks near the Charente River, and one that can be – and maybe should be! – savored solo, thanks to its bold-yet-graceful and complex-yet-approachable nature. It delivers floral and citrus essences on the nose, with a few nutty notes, too, and even more lush orange and fruit with a little chocolate and nuttiness in the unfolding flavor. It’s really as good as you’d expect from Delamain, who, if you don’t know, have been making renowned Cognacs since, oh, the 1600s. Or thereabouts!
When deciding to mix a cocktail with a Cognac this swell, I think keeping it fairly simple, letting the Cognac shine, adding only a few others players, is the way to go. I first thought I’d go with a drink from another lesser-known classic, Crosby Gaige’s Cocktail Guide and Ladies Companion (from the early 1940s), a drink called Rock a Bye Baby. And, admittedly, which you might guess from the title of this cocktail (if you know your nursery rhymes), I didn’t stray far from the original. I kept the same ingredients, Cognac (well, Crosby used brandy), sweet vermouth (I used Martini Gran Lusso Italian vermouth, 150th anniversary edition, made from Barbera and oak-aged Moscato, and with lovely fruit tones and a smidge of sweetness), and Bénédictine. But Crosby (who will forgive me I’m sure), had equal parts Cognac and sweet vermouth, and less Bénédictine. I wanted to let Delamain’s L’Aigle fly higher, so boosted the Cognac, drifted down the sweet vermouth, and upper the Bénédictine some to herbal-ize the edges more. The end result is a layered, sophisticated-in-the-best-way, cocktail, one that is a special treat, sure, but don’t you deserve to be treated? I think you do.
In The Treetops
2 ounces L’Aigle de Delamain XO Grande Champagne Cognac
1 ounce Martini & Rossi Gran Lusso Italian vermouth
1/2 ounce Bénédictine
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add everything. Stir well.
2. Strain into a cocktail glass. Enjoy life’s momentary luxuries.
December 1, 2017
I don’t actually have a tipsy Italian uncle that I’ve named this after, and because of that, I wake up sorrowful every day. Okay, that’s not true! I did receive a bottle of Uncle Nearest 1856 whiskey in the mail recently though. That’s true! I know, getting whiskey in the mail should make me happy – and it does. True!
Uncle Nearest has a great story. It was made in honor of Nathan “Nearest” Green, a former slave who as the story goes taught Jack Daniel how to distill. Amazing! While it was launched in Portland, OR, it’s made in Tennessee using at least 51% corn, filtered via sugar maple charcoal, aged in new American oak, and bottled at 100 proof. That proof gives it a nice sturdy backbone, mellowed by vanilla and rounded out with hints of sesame and cinnamon in the flavor. It’s a sipper, for sure, and one that’ll warm you and your uncles.
When mixing with it, I wanted to keep that umph and personality, but take a little edge off, and bring some herbal helpers into the party. And I went Italian (as I often do), with Montenegro amaro (which lies on the sweeter side of the amaro scale) and Punt e’ Mes vermouth. Also brought old pal Peychaud along, too. End result is robust, with layers and layers of flavor. I think tipsy uncles everywhere would be proud.
The Tipsy Italian Uncle
1-1/2 ounces Uncle Nearest whiskey
1 ounce Montenegro amaro
1/2 ounce Punt e’ Mes sweet vermouth
1 dash Peychaud’s bitters
1. Fill a cocktail shaker halfway full with cracked ice. Add the whole family. Stir well.
2. Strain into a cocktail glass. Make a second for your uncle (or in his honor, at least).
November 10, 2017
It’s November here in Seattle (haha), which means the sky has shifted to grey, there’s cold rain in the wind, and people are looking longingly at their calendars. But, it’s also the time of year when whiskey takes more of a center stage spot (not that it’s ever off-stage, mind you me). Why now? Well, it’s warming for one! Also, it just adds a level of brown comfort to a cold evening. At least that’s what I thought when needing a drink for this chilly night. And luckily (lucky me!), I recently received a swell bottle of whiskey, Billy rye whiskey, in the mail, and wanted to take it for a cocktail drive.
Coming from Oregon’s McMenamins (known best for their series of creative bars, but also expanding as a distillery), Billy rye is a sibling of Billy whiskey, and is a limited-availability number, but one worth tracking down. Aged four years in American oak, it has a deep and cuddly and toasty molasses, oakiness, and caramel nature that’s begging to be sipped, and felt, to me, that it’d pair perfectly with some nuttiness. So, I went with the green-walnut liqueur nocino. I used local Sidetrack Distillery Nocino, which is a rich, strong, version of nocino, one I love. To add some undercurrents to our cocktail story I doubled up on bitters, with a bit of both Fee Brothers Whiskey Barrel Aged bitters and Fee Brothers West Indian orange bitters. But, it felt unfinished, so I traveled even farther up the west coast, and brought in Sons of Vancouver’s (a distillery in North Vancouver, CA) No. 82 amaretto as our second to the last character – a big orange twist is the final one. Inspired by their mother’s canning recipes it has just five ingredients (apricot kernels, Bourbon vanilla beans, orange peel, Demerara sugar, and blackberry honey) and like our nocino is well worth tracking down.
And the plot all came together, letting the rye lead, but with a host of flavors swirling: nutty, herbally, a smidge of sweet, tiny hints of citrus, it took my mind right off the weather outside. Oh, if you don’t have Sidetrack or Sons of Vancouver in your backyard, well, I feel sad for you! You could sub in other nocinos and amarettos, sure. Won’t be exactly canonical, but still readable – or drinkable.
The Plot Begins
2 ounces McMenamins Billy rye whiskey
3/4 ounces Sidetrack Nocino
1/2 ounce Sons of Vancouver No. 82 amaretto
2 dashes Fee Brothers Whiskey Barrel Aged bitters
1 dash Fee Brothers West Indian orange bitters
Wide orange twist, for garnish
Big ice cube (or a couple decent-sized ones)
1. Fill a cocktail shaker halfway full with cracked ice. Add everything but the twist (it’s that kind of story). Stir well.
2. Add a big ol’ ice cube to an Old Fashioned or comparable glass. Strain the mix into said glass. Garnish with the orange twist, and a happy finish to the plot.