May 19, 2020

Cocktail Talk: The Last Saturn Bar Poem

In-Their-CupsWell, I know what I’m doing today: waiting around watching my mailbox, sidewalk, and street for the postal person who today is supposedly delivering to me the new book of poems by Ed Skoog, called Travelers Leaving for the City. At least, I was told it would arrive today, when I ordered it. Hopefully you are doing the same thing – unless you’re lucky enough that your copy has already been delivered? – but if you aren’t, then for gosh sakes make your life better by ordering now. If, by some strange and cruel twist of fate, you aren’t already acquainted with Skoog (feels that should be all-capped, SKOOG, but I’m resisting. Or not), then let me tell you, not only is he a genius poet and writer, but also a champ banjo player, snappy dresser, fleet-footed dancer, and more, but also one of the swellest bar companions you could ever desire. While I’m waiting to spend many hours devouring his newest, I thought I’d ramp up my synapses by re-reading one of his poems from In Their Cups: An Anthology of Poems About Drinking Places, Drinks, and Drinkers. He has two poems in there – both awesome – as well as a few translations (also awesome), which he can do cause he is, as mentioned, a genius. In the feeling of community, I felt you also might want to read a snatch of Skoog if your copy of the latest hasn’t shown, and so here we are with the below.

 

The Last Saturn Bar Poem

 

Around the art barn, Mike Frolich’s bar-tab

bartered paintings hang the hell that rose with him

from the Gulf of Mexico floor too fast, torturing

blood with air: maniac fish, demon in a diving bell,

and then from cadmium sunset through marsh comes

the boat bearing forward in grand roving the name

O’Neal, our bartender. Theirs are the dreams we enter,

entering the Saturn Bar’s owly heat re-tooled for unlovely

loss, the rattled corner leaning away from Chartreuse, neat,

and when I’m able to dream jukebox damaged warbling,

a Saturn-like-thing opens within me, but this is the last

Saturn Bar poem–I’ll try, I’ll try–to stop singing

shadows of St. Claude and Clouet on security camera

pavement grays we keep talking about with increasing

reluctance, ready to move on to fresh bewilderments,

spiraling neon, neon that lights up my nameless shot.

 

–The Last Saturn Bar Poem, Ed Skoog

May 15, 2020

What I’m Drinking: What the LL

Well, as you know (if you don’t, welcome back from Mars I suppose), we have been and still are in the thick of some mad times. Said times keeping most around the world at home many more hours than usual, which has led many to muscular feats of home-organizing as a way to while away the time, or to catch up with projects that once seemed perfectly fine being set aside. If you have a fair amount of bottles of brown, clear, red, green, grey, blue, yellow, bottles glittering with the promise of delicious deliciousness, bottles that when opened have the capacity to unleash tongues in song while loosening the chains on the soul (if you’ll allow me a little hyperbole), bottles filled with spirits, liqueurs, bitters, and beauty, that is, if you have these, then, like me, those bottles fall into a “home-organizing feat” normally put off. But, due to said mad times, my wonderful wife took on this herculean boozy task (I get too distracted), and organized the shelves. When doing so, she found a few bottles that seemed to have just a sip here or there left in them, and moved them frontwards, enticing me to drink ‘em up. That, friends, is all preamble to the below cocktail, which at first glance may seem an odd combination: cherry brandy, rye, and allspice dram? But being trapped at home can take you down some paths that may at first appear odd. In this case, however, the path ended so pleasantly, I’m probably going to have to go to the store to restock the shelves so I have all these ingredients. But if you look them over and say to yourself, “what the hell,” step back, and think “what the lockdown leftovers?” Cause that’s what this tasty treat really is.

 What-the-LL

What the LL

 

Ice cubes

1-1/2 ounces Woodinville Whiskey Co. rye

1/2 ounce St. Elizabeth’s Allspice Dram

1/2 ounce It’s 5 Cherry brandy

3/4 ounce freshly-squeezed orange juice

2 ounces club soda

 

1. Fill a cocktail shaker or mixing glass halfway full with ice cubes. Add the rye, allspice dram, brandy, and oj. Shake well.

 

2. Add one big ice cube or a couple decent-sized ice cubes to a chalice of some glittering kind (no need to turn into savages). If none is at hand, an Old Fashioned glass, big one that is, can work.

 

3. Strain the drink through a fine strainer into the glass. Top with the club soda. Stir carefully to combine.

 

 

May 8, 2020

What I’m Drinking: The Tipperary Cocktail with McConnell’s Irish Whisky

I’ve said it before and I’ll say it again, great drinks are even greater with a good story – and a great story takes it to even another level. Recently, I was lucky enough to receive a bottle of McConnell’s Irish Whisky in the post (what a nice thing! Especially in these stay-at-home times! So, don’t be jealous, I’ll share). And what a great story to go along with such a dandy whisky. Here are the basics – McConnell’s started producing whisky way way back in 1776, a year famous here in the U.S. for things other than whisky, though I’m sure a lot was consumed here at that time, too, hahaha. The whisky was made in Belfast, but soon being sipped all over the world by discerning sippers. But then! Tragedy, in the form of a vast fire that destroyed (so sadly) 500,000 gallons of whisky and a chunk of the distillery itself. Persevering, they rebuilt, and whisky flowed. But then! Tragedy, again, in the form of prohibition, which really put the damper on long-distance imports to the U.S., a monster-sized consumer – and that sad event destroyed the distillery, like the fire, but worse. Until this year, when it rose the economic and literal ashes, like a tipsy phoenix.

 

Of course, a good story like that (and distilleries coming alive and alive again are good, good stories) doesn’t mean as much if the flavor doesn’t rise to the tale. McConnell’s is a swell tipple, however, so the tale is ripe for more telling. A blended whisky, it’s aged five years in American oak, and as other friendly Irish whiskys, it has an approachable (not annoying) sweet nature. Beyond the lovely bottle, it sets itself apart thanks to a singular vanilla, nutmeg, spice and hint-of-smokiness taste. Yummy. So yummy, you could be forgiven for only consuming this recovered-from-history hit solo, or with a splash of water, or maybe a cube or two of ice as the mood descends on your day. Heck, I drank a lot of it that way myself, and only felt happy about it.

 

However! I also just can’t resist combining spirits and liqueurs I like into cocktails – and the welcoming, flavorful nature of McConnell’s is a bountiful base for a cocktail that lets it shine, while introducing a few friends that can stand alongside proudly. Today, I went with the classic, if not super-widely known, Tipperary. This version (there’s a separate cocktail carrying the same name from a few years earlier) goes back I believe to the 1922s, if memory serves, but don’t take me to task on it if I’m confused. To go with our mighty McConnell’s, the drink brings another legend to the mix, herbally, mystical, Green Chartreuse, along with sweet vermouth – I’m going with Punt e’ Mes here, which is just a touch drier than some, while still delivering more lush herbal notes , alongside a gentle bitter. Altogether, this cocktail delivers amazingly. I mean, it’s amazingly delicious. So, so, delicious, and just the right one for celebrating McConnell’s coming back on the booze scene.

tipperary

The Tipperary Cocktail

 

Cracked ice

1-3/4 ounces McConnell’s Irish whisky

1/2 ounce Green Chartreuse

3/4 ounce Punt e’ Mes sweet vermouth

 

1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add everything. Stir well.

 

2. Strain into a cocktail glass.

 

A Note: I’ve seen this with a lemon twist as garnish (heck, I’ve even had a great one that way), but with this particular trio, I didn’t think the brighter citrus notes worked. But if you do, do.

May 1, 2020

What I’m Drinking: I Should Classicoco

Well, we’re the midst of spring (as well as being the midst of some other things, but hey, for a moment, let’s just skip those things, shall we? I mean, take our minds off of them with a nice drink, say), and with that, need to be thinking of refreshing moments, like diving into a mountain stream without socks on, or sucking on a peppermint while drinking ice water in a walk-in fridge, or having white wine cocktails, which in the main tend to be refreshers. Take this one, for example, one that utilizes, hmm, is it my favorite white wine? Well, I don’t like to have favorite boozes (cause the others get jealous, ba-dump-bump), but I will say that Orvieto Classico whites tend to agree with me quite comfortably.

Admittedly, there is a range of sorts within this DOC, but they all do I believe have to use Grechetto and Trebbiano – usually, I again believe, a blend of the two in some sort of proportions, but again, can be a range. They tend to be crisp and light, but with intriguing (as opposed to annoying I suppose) fruit notes, like peach and apple. See: refreshing!

Lovely on their own, I also am not opposed to trying to utilize them in a cocktail or mixed drink (as they say), demonstrated in this here circumstance. For this wine cocktail, I used Roio Orvieto Classico, 2018 version, which is reasonable to pick up, and has those peach and apple notes mentioned above, with a welcoming crispness and dry clean finish. It leans I believe heavier into Trebbiano, and has some Malvasia and Verdello grape action going, along with Grechetto. So, nicey nice! And to play with it, I decided on some pals that go smoothly with the wine’s flavor profile, starting with Purus vodka (made in Italy, so an ideal match, and you can read more about Purus here), moving into Fee Brothers Peach bitters, which is fruity on the bitters scale (ideal here, and a treat as a side note just with soda by the by), and then Rothman and Winter’s Orchard Apricot liqueur, which has a lush fruitiness along with a little sweetness (and ties into the stone fruit stuff). Altogether, you’ll want to be young, run green, all that.

 I-should-classicoco

I Should Classicoco

 

Cracked Ice

1-1/2 ounces Purus vodka

1 ounce Rothman and Winter Orchard Apricot liqueur

2 dashes Fee Brothers Peach bitters

3 ounces Roio Orvieto Classico

3 or 4 good-sized ice cubes (see note)

 

1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the vodka, liqueur, and bitters. Stir briefly.

 

2. Add the wine, and stir a bit more.

 

3. Add the ice cubes to a big Old Fashioned or comparable glass. Strain the drink into the glass. Start the coco-ing.

 

A Note: This would be dandy up, but it was sunny when I was drinking and so I went over ice and really, it was enchanting.

April 14, 2020

Cocktail Talk: Christmas Party

612TGjTuhQL._SX350_BO1,204,203,200_Okay, okay, okay, I have to have one more Cocktail Talk from the bountiful holiday bounty that is The Big Book of Christmas Mysteries. If you missed the first two winter-holiday-in-spring Cocktail Talks, then roll back in time with Christmas Mystery Cocktail Talk #1 and Christmas Mystery Cocktail Talk #2. Good? Cheerful with holiday cheer? Good? Then it’s time for a little Santa bartender thanks to Rex Stout, his legendary detective Nero Wolfe, and the story “Christmas Party” – at this Christmas party, there’s some merriment, and then some murder, as you’d expect. And some Pernod! You probably didn’t expect that, but see the below (and get The Big Book of Christmas Mysteries).

 

 

“I can stand a sip, Al.”

“But you won’t enjoy it. Wait.” Kiernan put his glass on the bar and marched to the door on the left and on out. In five seconds, he was back, with a bottle in his hand, and as he rejoined us and asked Santa Claus for a glass I saw the Pernod label. He pulled the cork, which had been pulled before, filled the glass halfway, and held it out to Bottweill. “There,” he said. “That will make it unanimous.”

“Thanks Al,” Bottweill took it. “My secret public vice.”

 

— Rex Stout, Christmas Party

 

April 10, 2020

What I’m Drinking: Particularly Boosting

It was only a week ago (which these days can feel like a long time, I know) when I broke it all out, all meaning my making of peanut butter simple syrup to try in drinks, following along a thread first spun by creative chums Paul and Colleen, and then broke out a drink called Pleasant Bounty using said peanut butter pleasantry. Did you miss that? I can’t believe it if you did. But if you did, be sure to go back and check out the pb goods, so you can get the full story and not feel un-full. Okay, back? Sweet, cause you won’t believe what’s about to happen here – peanut butter simple syrup drink #2! That’s right, there’s no way I wouldn’t try out more than one drink with a new creation. And, shhhh, between us, I think Particularly Boosting is even better than Pleasant Bounty. And do you like the two PB names? I sure do! This drink actually follows along the lines of the peanut butter simple, with a balance of ingredients in equal amounts, somewhat in an Alexander fashion, if we’re musing. Starting naturally with the pbs (peanut butter simple), and moving along to a nice base of vodka, and then a crème de cacao (accent on the “cao”) smoosh. The chocolate and peanut butter combo is so classic, I’m not even going to dwell on it. You know that’s the stuff. As is this drink.

PB-2

Particularly Boosting

 

1 ounce vodka

1 ounce peanut butter simply syrup

1 ounce crème de cacao

Cracked ice

Cocoa powder for garnish

 

1. Add the three liquid ingredients to a cocktail shaker or mixing glass. Stir, but not too wackily.

 

2. Fill your mixing glass or shaker halfway full with ice. Stir again, gently.

 

3. Strain into a cocktail glass or comparable. Dust with a little cocoa.

April 3, 2020

What I’m Drinking: Pleasant Bounty

When in the situation we all find ourselves within (Together we can do it! Stay safe and keep others safe! All of that with exclamation points!), me as well as you I’m sure are spending more time at home. Good! But when at home, I find myself wondering what I can make for sipping that’s different – give myself a little project. Or, wondering what I can make that is easy, allowing me more time to sit on the couch and read The Big Book of Christmas Mysteries. Today, though, it’s the former of those two, the “different” path. And this path was unveiled via a suggestion/question (qugestion?) that happened way back when, like when things were starting to get mad but not as mad, from two fine folks I know: genius writer Paul Tobin and genius artist (and writer, really) Colleen Coover. I am luckily enough to be friends with these geniuses (should be geni, really) and connected on the Twitters, and there, they nicely roped me into a very important drink-a-logical conversation re: using peanut butter in drinks. It took me awhile to get on the pb-drinks trolley, but as I now (thanks virus) have a lot of time on my hands, and always (thanks tastebuds) have a love for peanut butter, finally dove in to the nutty problem. And decided to go a route I hadn’t seen, but now see is all over the internet, or at least has search results – making a peanut butter simple syrup.

 

See, I though in a lightbulb-in-a-bar-glass moment that creating said syrup would make for a more mitigating pal when playing with other liquids. It took me a little messing around (I like that!) to get to a syrup I was at least partially fond of, and I’m still not sure it’s perfect. If you’re curious (and can’t wait for the recipe below), equality was what punched the pb syrup ticket, equality of peanut butter, sugar, and water. Yay! Once the pb syrup was syrup’d to my liking, then it was drink time. Yay, again! I made two I liked, but between us, I’m still not completely convinced that I couldn’t make better, make more, and keep tweaking the formula. Above-mentioned genius Colleen has already done such she’s told me, bringing chocolate into the syrup-making mix – seems, well, a genius idea.

 

Anyway, before I ramble out of the bar, Pleasant Bounty is the first pb syrup drink. I wanted to have one at least with whiskey, cause it can be nutty, and for said brown, I picked locally-made and awesome Woodinville Whiskey Flagship Bourbon, which just won “Best Straight Bourbon Whiskey of 2020” and a Double Gold Medal (DOUBLE GOLD) at the San Francisco World Spirits Competition. Using only grain grown on a WA farm (grain grown just for them), it’s a caramelly, vanilla, spice, dream. For the final ingredient, went with another nutty number, Sidetrack Distillery’s Nocino walnut liqueur. Also a bit spicy with a bit of a kick, it adds more nuttiness to this drink, and this nutty world. In hindsight, perhaps I could have upped the pb simple a little. Hmm. Would be more sweet, but more peanut-y. User choice!

 PB-1

Pleasant Bounty

 

1-1/2 ounces Woodinville Whiskey Co. Flagship Bourbon

3/4 ounce peanut butter simple syrup (recipe below)

1/2 ounce Sidetrack Distillery Nocino

Cracked ice

 

1. Add the first three ingredients above to a cocktail shaker or mixing glass. Stir gently.

 

2. Add a little ice, and again stir gently. Strain into a cocktail glass or something like it. Be pleasant.

 

A Note: You could fine strain this to get rid of any stray peanut-y bits, but I sorta liked them. If you use crunchy, probably strain.

 

Peanut Butter Simple Syrup Recipe Note: It’s really easy to make this, and it would be absolutely absolute on ice cream as well as in drinks. You just need to add equal parts peanut butter (use one that’s made from only peanuts – I think creamy or smooth works nicely, but crunch if that’s your thing), sugar, and water to a saucepan over low-to-medium low heat. Whisk continually until the sugar is dissolved. You don’t want to overheat, I found. But again, still experimenting!

 

March 6, 2020

What I’m Drinking: The ASAP

Can you feel it, deep in your bones? A wisp in the wind in your hair and/or behind your ears? A light peeking out from the dark clouds, peeking out as the wind and bones make their respective natures felt? What do I mean? Spring! Spring! Spring! Well, it’s not here yet, of course, but I can sense it, lurking with all its happiness. And lurking behind it, summer! But let us not get to far in front of ourselves. Sometimes, though, it is admittedly hard to wait, cause you want those sunny and then sunnier days to arrive like a speeding chicken into your days. You want the whole sunshine and flowers feeling in your hand now. And here we are with this drink, which has a whole spring and summer feel, refreshingly rolling like a spring river with rum, rum’s old spring break compadre  Falernum, totally tubular Tuaca (which reminds us with its citrus-vanilla-y-ness of a blooming orchard), pineapple juice’s jingly-jam, and ginger ale’s bubbly dance beat. Wowza! Come aboard the sunshine train y’all.

 asap

The ASAP. from Dark Spirits

 

Ice cubes

1-1/2 ounces dark rum

1/2 ounce Falernum

1/2 ounce Tuaca

1/2 ounce fresh pineapple juice

Chilled ginger ale

Lime slice for garnish

 

1. Fill a highball glass three-quarters full with ice cubes. Add the rum, Falernum, Tuaca, and pineapple juice. Stir, but only twice.

 

2. Top the glass off with ginger ale. Stir once more. Garnish with the lime slice.

 

 

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