It’s a swell age for tonics. Heck, we have at least two good ones made here in Seattle (Bradley’s and & Tonic), both being tonic syrups you then add (usually) soda too, along with your spirits and such. There are also a number of worthy bubbly pre-bottled tonics – though be sure to give these non-pre-bubbled tonics a try, as they bring loads of flavor. With all the tonics, I’ve been drinking a lot of gin and tonics, as you might expect, and other things, like Sherry & Tonic. Recently, thanks to all-star pals Jon and Nicole, I tried another new tonic, Sir Teddy’s, from Wilks & Wilson out of Indianapolis (which, funny enough, is where Jon and Nicole are from), a company that calls themselves “purveyors of fine elixirs.”
In this case, at least, the product completely lives up to the billing. But I didn’t know this at first, cause you can’t believe everything you read, so I had to, you know, try it! I was going to go just straight G&T, but in the interest of being interesting, I decided why not try some other items and this tonic? And it was a good decision! The day was sunny, the mood was experimental, the time was in the aperitivo hours, and so I went with classic Italian aperitif Aperol (which I’m guessing everyone has had, but if not, it’s like Campari’s younger sister, meaning a hint bitter, but more citrus and a smidge sweet), and blanc vermouth. In this case, La Quintinye Vermouth Royal blanc, which is a light, herbal, scrumptious vermouth ideal for sunny days.
And then Sir Teddy’s of course, which has a swell taste – the quinine you’d expect, plus lime, spices, and a nice bitter current from gentian – and really a swell story. Turns out (as this legend goes – by the way, kudos to Wilks & Wilson for the stories, really good stuff) Sir Teddy after having a life at sea was known as the “Gentleman of the Night” as he doled out his famous tonic on the street of NYC. But go read the whole Sir Teddy story as you’re sipping one of the below. Both came out wonderfully. Each had its own personality, but I can’t say which I liked better. Luckily, you can make each and then make up your own mind. I’m just going to have to do more testing.
I’ve had a handful of Allingham Campion Cocktail Talks here recently (I picked up a handful of Campion books recently, too, trying to catch up and see what I thought of them all at once). Tether’s End (aka Hide My Eyes, aka Ten Were Missing – lots of aka here) is one of my favorites, though also a tiny bit disappointing in that Campion actually isn’t in it a ton. But it’s still a fine yarn around a somewhat charming psychopath and various other intriguing characters, all happening within a short time period. But, best of all, is the below Cocktail Talking, because it’s fairly rare in my experience to come across the legendary Fernet-Branca in a mystery book (outside of Italian mysteries, I suppose). So, I was super excited to see it. Actually, I think I’m going to create a drink with said legendary liquid, and call it Tether’s End. It’s such a dandy drink name, and I’m sure Campion wouldn’t mind.
Again the childhood friends exchanged glances, and as Gerry went out of the back door nearest to the theatre the manager’s soothing voice reached him as it addressed Mr. Vick.
“If you’ve been on sherry since opening time, sir, I wonder if you’d like a change? What about a nice Fernet-Branca cocktail?”
Sometimes, one gets cravings (I’m no fortune teller, but I’m seeing that in everyone’s future, they’ll get cravings, too), of all sorts, I suppose. Example A: the other day, I had a swell drink made with maraschino (the most misunderstood of all liqueurs, historically, or at least the last, let’s say, 40 years of history, because too many think it’s sickly like those sick twisted things that pass as maraschino cherries in mass market grocery stores, when it’s not, at all, instead being dry and a hint nutty, being made from the pits of the marasca cherries and all), and that swell drink made me crave more maraschino drinks. And so I went for the Sweet Pie, a cuddly classic-y number, where the always tasty and reliable Luxardo Maraschino shines alongside gin and sweet vermouth, and a smidge of simple syrup comes along for the ride to round the edges in a cuddly – as mentioned – manner. Dreamy deliciousness.
Seattle’s swell Italian spot Artusi is always worth a stop (especially if you’re missing Italy like I am), and recently I stopped in to chat with amiable bar manager Connor O’Brien and to taste up the Carreras Cocktail, which has a lovely taste and globe-trotting pedigree. And then I got to write about it for Seattle magazine. I’m lucky indeed – but you can read it and feel lucky, too.
Some days, some nights, some mornings even, you just want a good drink, like you want to see an old friend, to just talk happily with, without getting all serious and pompous and braggy and posturing and . . . oh, all that stuff that old friends don’t usually do, but so many people do, sadly. The Negroni, now, of course is a superstar, with many variations that are boringly named (really – people, we don’t call the Negroni a Gin-icano, or a Gin Americano, etc, etc), and people all over-board and over-boorish about it. But to me it’s still comfortable like an old friend, and some days, like today, I just feel like sipping one, without all the accompanying sass.
This is the day before Halloween, Halloween, Halloween, everybody make a Warlock, drink it down till the neighbors gonna die of delight; it’s your drink, everybody scream, on the day before Halloween.
Okay, as you know, every year near Halloween I do three things – sing the above song, have a Warlock (made with brandy, Strega, limoncello, orange juice, and Peychaud’s bitters), and turn into a zombie magician. This year is no different.
A couple years back as many know, my wife and I loaded up the dogs and we moved to Italy. It was great (of course), and if you want to know more, go to my Italy blog and start at the beginning. But when moving back, I needed a drink to take the sadness down a little, a drink that brought me back while reminding me of the Italian hours. Don’t get me wrong, I was happy to see the Seattle pals and sights and bars I also love. But hey, sometimes coming back is hard, and you need the right drink to accompany it. And this is that drink! Why am I having it again today? Well, October 2nd was the very day we flew out to start our adventure, those years ago.
The Princess (created by my wife, Princess Nat) is one of my favorite summer drinks. It clicks all the hot weather boxes: super easy to make, super refreshing, super tasty. Just super. I suggest having one right now, if your locale has temperatures that have risen above, say, 75. Make a bunch, have some friends over, and kick up yer summertime heels. Just don’t forget the suntan lotion. Oh, wait, one thing! Originally, and usually, the Princess has raspberries, but as you’ll see in the below picture, today I’m making it with blueberries. Because they looked better than the raspberries! Hence the Princess B moniker. You can go either way and be assured of loving this drink. Trust me, friends, trust me.
The Princess B (using the recipe from Good Spirits)
Ice cubes
1-1/2 ounces limoncello
5 or 6 fresh blueberries
Chilled club soda
1. Fill a Collins glass (or another glass – don’t sweat about it, just adjust the amount of limoncello if needed. You’ll know) three quarters full with ice cubes. Add the limoncello.
2. Fill the glass to about a half-inch from the top with the club soda. Add the fresh blueberries. Stir slowly, but with purpose. Don’t be afraid (actually you’re encouraged) to bust up the berries a little. You want to stir until every ingredient is well combined.
