July 28, 2017
Not too many weeks in the past, I had a drink here on the Spiked Punch called Afternoon Leaves, featuring Four Leaf Spirits’ Liath Earl Grey tea-infused gin and mentioned they also make rums as the Puget Sound Rum Company (and that they donate a portion of proceeds to cancer research and education-focused non-profits). Because I didn’t want to make the rums jealous, I wanted to have a drink with one of them as well – and decided I’d go with a classical influence. Or, at least, a summer favorite from days of yore. Yore here meaning 1947, and the influencer being a drink from tiki hero Trader Vic called The Royal Bermuda Yacht Club.
As you might expect, this is traditionally made with some tropical rum, but I think Puget Sound Rum Company’s Amber Rum 47 (47 because it was made at the 47th parallel), distilled in a Jamaican-style pot still from Colombian organic unrefined cane sugar and aged for a year in ex-bourbon barrels, works wonderfully, thanks to its caramel and vanilla notes. See, those blend (well, they’re neighbors, so it makes sense) smashingly with the drink’s other ingredients. Starting with Lucky Falernum, which comes from broVo Spirits (a distillery that’s also in Woodinville, just like the Puget Sound Rum Company), and which is a high-proof falernum bursting with spice and fruit goodness, and then from there going into Cointreau and lime juice – though I go a little lighter on the lime than Trader Vic. Changing tastes and all that. I think he’d understand, once he had the first sip of this summer lovely!
The Royal Woodinville Yacht Club
2 ounces Puget Sound Rum Company Amber Rum 47
1/2 ounce broVo Lucky Falernum
1/4 ounce Cointreau
1/2 ounce freshly-squeezed lime juice
1. Fill a cocktail shaker halfway full with ice cubes. Add everything.
2. Give the Club a good shake, but not so much that it makes you sweat. Strain through a fine strainer into a cocktail glass. Raise cheers in a Woodinville direction.
July 21, 2017
Not able to take a vacation this summer? Trapped at a desk while the noises from frolicking day-off-ers echo in your ears? Wishing for an escape, but the many mundane priorities stand like an annoying boss in the way? Well, here’s a thought – have the below bubbler and take a mini trip without leaving the house.
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
1 ounce St-Germain elderflower liqueur
4 ounces chilled brut Sekt or other sparkling wine
1. Place two 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). Garnish with the remaining apple slice, putting a little notch in it if needed for rim balancing.
July 14, 2017
There are times, when the Mercury’s rising and that big ol’ ball of heat in the sky is high overhead, when you want a classy drink, but one that isn’t too tough. A drink that has all kinds of flavor, but without involving any sweat (or little sweat) to make. A drink you could sip after a long day of work while the sun starts its long slow trip down westward, as well as during a family brunch on Sunday when you’re waking up slowly.
Well, this is that drink friend! It covers all those bases, though admittedly it might be best during the Italian aperitif hours, those beautiful moments before dinner (let’s say 5 to 7, though they can arrive a stitch earlier or later) when you want to have something a little effervescent and light, but still with character and taste. All those characteristics come together here with just two ingredients – and a lemon twist – starting with Mionetto Prosecco, specifically the DOC Treviso brut version (though all the Mionetto Proseccos, made since 1887, are worth tracking down). The Treviso brut is nice and dry and crisp, with apple and peach and flowers lingering on the tongue, along with a hint of honey.
Here, it’s mixed with another Italian number, the newest sibling of renowned Galliano (the L’Autentico golden liqueur in the memorable bottle), Galliano L’Aperitivo, just recently becoming available stateside. An amaro, or bitter, it boasts over 50 ingredients, including a bouquet of citrus – orange, bergamot, tangerine, grapefruit, others – and a mix of herbs and spices like cardamom. The flavor’s rich, with all those orange-y citrus notes, herbaliciousness, and a hint of bitter.
Together, these two Italian stalwarts come together beautifully – with lots of fruit flavor, but with a dryness that is swell in summer, when you want to keep the cloying nature of some drinks far away. The color is also rather amazing, adding another welcome touch.
3/4 ounce Galliano L’Aperitivo
4 ounces chilled Mionetto Prosecco DOC Treviso brut
Lemon twist, for garnish
Ice cube, if wanted
1. Add the L’Aperitivo to a flute or comparable glass. Top with the prosecco.
2. Carefully stir in a manner that brings everything together without being wacky. If your prosecco isn’t really chilled, or if it’s extra hot out, add an ice cube.
3. Garnish with the twist. Give a toast to the sun, and to Italy.
July 7, 2017
Summertime, summertime, sum sum rummertime. You see what I did there? I put “rum” in for “sum” at the end, because summertime is, actually, rum time (though admittedly, I think nearly every spirit could be used in a joyous hotter-weather drink if done right. However, historically, rum fits the bill perfectly, and so my song makes sense and the right level of silliness is reached). And this concoction uses a rum that was new to me, but one I’m super glad showed up in the mail.
That rum? Bayou Silver rum, from Louisiana, which is made from raw, unrefined cane sugar and molasses from Patoutville, LA – that’s all local action, which is great. It’s also made with triple filtered fresh water, and distilled in a traditional pot still outside of Lake Charles, and has a lovely gator on the bottle. Again — great. The flavor has a slight sweetness and tropical fruit notes, while maintaining an underlying strength that stands up in cocktails. It’s also won oodles of awards, if that does it for you. Also, great!
Here, I’m matching it up with another summer favorite – fresh raspberries. While they aren’t tropical per se, that raspberry zing and tang goes with the Bayou like summer goes with short shorts. To round it out, a little smidge of fresh line pizzazz, and – because fruit is a kick – a bit of Morey Narancello orange liqueur, which is made in Spain and delivers more orange flavor and citrus, and another cuddle of sweetness. The end result is a summer drink worth singing about.
The Alligator’s Orchard, Serves 2
8 good-sized fresh raspberries
4 ounces Bayou Silver rum
1/4 ounce freshly-squeezed lime juice
1 ounce Morey Narancello orange liqueur
1. Add the raspberries to a cocktail shaker. Muddle well.
2. Fill the cocktail shaker halfway full with ice cubes. Add the rum, lime juice, and Narancello. Shake really well.
3. Strain through a fine strainer into two cocktail glasses – because when it’s sunny outside, you may be in the midst of a summer romance, which means two drinks are needed
June 27, 2017
I earlier had a Day Keene Cocktail Talk (there are many Day Keene’s here on the Spiked Punch, cause he’s grand in the pulp way) from the story collection Death March of the Dancing Dolls (one of a series of collections of his pulp mag stories and yarns and legends and tales). But guess what – one was not enough! I almost forgot about the below beaut, which reminds us how long two of my favorites have been coupling in glasses and people’s minds. Sadly, the gent rolling it out isn’t, oh, the most lovable of narrators, and . . . well, you’ll have to read the story!
The only bright spot in the picture was Connie. She’d been a hasher when I met her, and a good one. She took to the job in the joint across from the City Hall like Benedictine to brandy.
–Day Keene, Mighty Like a Rogue
June 16, 2017
It’s morning, and nearly the beginning of summer, which means I (as I always do) am going to sit myself down and have a Baltimore Bracer and read Thomas Osborne Davis’ “The Sack of Baltimore:”
The summer sun is falling soft on Carbery’s hundred isles,
The summer sun is gleaming still through Gabriel’s rough defiles;
Old Innisherkin’s crumbled fane looks like a moulting bird,
And in a calm and sleepy swell the ocean tide is heard:
The hookers lie upon the beach; the children cease their play;
The gossips leave the little inn; the households kneel to pray;
And full of love, and peace, and rest, its daily labor o’er,
Upon that cosy creek there lay the town of Baltimore.
Well, at least that first stanza. Hmm, I sorta think I may be reading at least one word differently than he meant it.
1-1/2 ounces brandy
1-1/2 ounces anisette
1 egg white, preferably organic
1. Fill a cocktail shaker halfway full with cracked ice. Add the brandy, anisette, and egg white. Shake well.
2. Strain into a cocktail glass.
June 2, 2017
It’s June, and you know what that means, don’t you? Time to bust out those short shorts (hopefully not too short – you know, those don’t really fit anymore, or at least not in a way that’s as flattering as they once were, though admittedly they once were very flattering) and have this drink. It’s not one of those ultra-freshers, which are really rather refreshing, but sometimes feel a little, oh, you know. But this one still has its place within the annals of sunshine days and daydreams, and especially when accompanying the more remote beaches. Where, I’ll admit, you can probably get away with those short shorts and, I suppose, even less.
Shine Along the Shore
1-1/2 ounces dark rum
1 ounce amaretto
1/2 ounce sweet vermouth
Wide orange twist, for garnish
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the rum, amaretto, and vermouth. Stir well.
2. Strain into a cocktail glass. Twist the twist over the glass and drop it in.
May 26, 2017
As all know, I am fond of many local WA-state distillers, and one of my very favorites (you probably know this too, having been reading this blog for years and years, correct?) is a distillery on a farm – farm and distillery all the same fine folks – in a valley outside of Kent, WA, a distillery called Sidetrack. Not only do they deliver fine products using produce grown on their farm, but they also have a beautiful event space in a refurbished old barn. Super swell stuff. While they get a lot of deserved plaudits for their liqueurs (from fruit to walnut-based Nocino to more exotic fare like my favorite Lemon Verbena), they also make clear, European-style, fruit brandies. Delicious, strong, and hopefully liquids more Americans will start sipping. I think my favorite Sidetrack brandy – though I like them all – is Strawberry. It’s like the essence of strawberry, the Platonic ideal, while being robust and umph-y. It is a spirit, after all. I like it so much that I wanted to create a drink with it, but it was tough (as it can be with many fruit brandies) at first, due to user error. Hahaha. But I kept at it, and eventually went with a favorite dessert inspiration, the king of dessert drinks, the Alexander. Then, after a bunch of tweaks, the below emerged, and is lush, layered, and if I can say while being humble, pretty darn wonderful. Good after dinner both because of its hints of dessert and because of its strong backbone.
1-1/2 ounces Sidetrack Strawberry brandy
1 ounce Depth crème de cacao
1 ounce heavy cream
1/2 ounce maple syrup
1. Fill a cocktail shaker halfway full with ice cubes. Add everything. Shake really well. Really well!
2. Strain into a cocktail glass. Dream of orchards.
A Note: An actual strawberry would make a fine garnish here, but sadly I was strawberry deficient.