July 13, 2012
First, happy Friday the 13th. Live it up, walk under ladders, toss salt. And then go read some Doc Savage. Or some of Honey In His Mouth. Both of which were written by a guy named Lester Dent. The latter, which I’ll be quoting from once I stop rambling around, features a protagonist that’s nowhere near a superhuman scientist and adventurer. But, said protagonist does look identical to an almost-deposed South American dictator. And so a book is born (the book in this case of course called Honey In His Mouth). In the book, there’s a lady with the pulpy name of Vera Sue. She’s just what you’d think, except that she has a jones for Benedictine. Which leads to this awesome quote:
‘Kiss me honey.’
She kissed him and he discovered her mouth tasted of eight-dollar-a-bottle Benedictine. So she had gotten her hands on more than just what it took to buy the new dress and the new hat. The Benedictine was a giveaway, because on special occasions she would buy a bottle and carry it around in her purse and nip at it. He suspected that someone had told her Benedictine was the liqueur of quality folks, but had neglected to tell her it was supposed to be sipped out of thimble-sized glasses after dinner.
–Lester Dent, Honey In His Mouth
May 25, 2012
Back a bit ago (not so long ago that it was, say, past century, but the recent past, which you probably still at least somewhat remember, unless you were hit on the head by a lead pipe, in which case you probably have deeper problems that the fact that you’ve forgotten what I’m about to remind you of) I wrote an article on Seattle’s Happiest Happy Hour Bartenders. In it, I talked about Bryn at the Rob Roy and how he made the more fantastico fizzes in lands near and far. Well, here’s the photographic evidence (a note: when it came out, I had already slurped off the top 1/2-inch of foamy goodness that was firm above the top of the glass):
Look at the foam on that fizz! Amazing. It was a Fine Point Fizz Fizz, with a wild, I tell you, wild range of ingredients: sherry, Strega, pineapple and lime juice, sparklin’ cava, and egg white. Not for the boring. And luckily, I’m not boring. I’m so un-boring that I wrote a short blog post for the Seattle Mag on poets and drinks and mentioned Bryn again–cause he’s all literary–with some wacky lit-tastic combining of Wallace Stevens himself and the drink (which is on the Rob Roy menu don’t cha know) the Mr. New Yorker. And here’s a pic of it (it’s a darn good drink even though un-fizzy, by the way, with gin, sherry, Cointreau, dry vermouth):
Here’s another un-boring thing: if you see me at the Rob Roy, and Bryn there’s, and you quote Wallace Stevens, I will buy you a drink. And give you a hug. Unless you just want one of the two.
April 27, 2012
Gather round Seattlities (and anyone who might want to have a Seattle summer vacation–which isn’t a bad idea, as summer in Seattle is mighty fine, with stretches of blue sky and temperate weather that’s almost unbeatable in my mind, and which leads to those living here being even more friendly than normal, as well as leading to an overall oh yeah atmosphere). I’m teaching up another cocktail class (on the 20th and 21st of July, same class twice) at the effervescent and ebullient Pantry at Delancey, where the drinks are delicious, the snacks are snacktastic, and the staff is stellar. The class this summer is, perhaps, even more special than previous, because I’m coining a new term for it: Locatails. No, wait, that’s not why the class is going to be so un-missable. Though it is the next term that will go from person to person like a spirited plague, and it means having drinks made with local spirits and liqueurs and mixers. Which is a wonderful thing. A wonderful thing. And that’s why the class is going to be unmissable.
Specifically, in this cocktail soirée we’ll make four cocktails that both match up with a dinner menu (appetizer, first course, second course, dessert) and that utilize a host of Seattle area spirits and liqueurs, including ones created with love by Sound Spirits, Side Track Distillery, Woodinville Whiskey Company, Bainbridge Organic Distillery, and Pacific Distillery, and also include other local products such as Deluxe Foods Cocktail Syrup. The four drinks include two classics, the Oriental and the Alexander, and two newer models, the Rebecca and the Earl of 15th Avenue, mixes assured to transform a stale everyday occasion into a celebratory drink-a-rific wingding. But beyond just making this four-course imbibable banquet, we’ll talk about the individual distilleries involved and what makes each stand out from the crowd, some spirited histories that translate into smashing cocktail talk, and a variety of home-bartending skills, including shaking, stirring, straining, and garnishing. So, sign up today! Cause it’ll probably sell out by tomorrow.
April 23, 2012
Even here in sunny (hah! got you looking) Seattle the hints of summer are hinting at the sunnier days to come. Enough so that I’ve been looking towards summer cocktails and starting to plan what might make up the mainstays of my summertime menus. I naturally start with some of the classics (the Summer Beer, as those who know me well know, makes any hot weather drink list of mine, as does the basic and basically wonderful Tom Collins) but then move into trying out new drinks that could make the roster, so to speak. One that’s making a strong push for inclusion is called Ten Nights in June. It come into play thanks to a liqueur somewhat new to me, The King’s Ginger (disclosure: I was sent a bottle in the mail). Carrying a bit more of a hearty hello and wearing more of a citrus hat than other ginger liqueurs, along with its ginger accents, The King’s Ginger was, as legend and lore tell us, created by the Berry Brotheres way back in the year 1903 especially for King Edward VII, the Peacemaker, who desired a pic’um’up before his morning jaunts. Ever since I had the first sip I’ve been playing around with using it in various cocktails in my mind and in the real world.
But it took me awhile to find one that I wanted to keep in the rotation (as they say, whoever they are), and it was somewhat of a left turn in a way. First, the drink is more highball than cocktail. Second, it’s simple as simple can be. Third, and most importantly, the other key ingredient is sparkling hard cider. Are you shocked? C’mon, admit you’re shocked. I was a little shocked. You can be shocked. But not so shocked so as not to try it. Really, it makes sense in a way. Apples and ginger are a good match. Something bubbly and cool is good as summer rolls in to town. And underlying a light drink with a wee boom is good. Good, good, and good. I suggest you put this one onto your summer roster as well.
Ice cubes
2 ounces The King’s Ginger liqueur
3-1/2 ounce chilled hard cider (I used Strongbow, but most dry English-style ciders would be good)
Lemon slice, for garnish
1. Fill a big ol’ Old Fashioned or comparable glass about halfway with ice cubes. Add the King’s Ginger and then the cider. Stir well, but respectfully.
2. Squeeze the lemon slice over and then drop it it. Drink up, pals and gals.
Tags: cider cocktail, cocktail recipe, Cocktail Recipes, hard cider, summer drinks, Ten Nights in June, The King's Ginger, What I'm Drinking
Posted in: cider, Liqueurs, Recipes, What I'm Drinking
April 16, 2012
Sometimes, a picture tells a perfect story. Example A, sent to me by my pal Kristine (who is a jewelry maker, NYC charmer, and also a survivor of years spent in Kansas), is below. Violet Fizzes (with recipe from Ginger Bliss and the Violet Fizz, dontcha know, and made with the wonderful Rothman & Winter Crème De Violette) served up in their lovely effervescence-ness on Easter. I don’t even need to know any more to know that her Easter was amazing. And that I’m jealous I wasn’t there to share a few drinks and eats with her. But at least she sent me this fab photo:
March 16, 2012
Much like Mr. Sponge himself, the Sporting Tour has lounged around the Spiked Punch couches and guest rooms and breakfast buffets for awhile (read the first Mr. Sponge Cocktail Talk post here for more background), but we need one or two more quotes to round out the experience. And the following, dear reader, are them:
He exclaimed in a most open-hearted air, ‘Well, now, what shall we have to drink?’ adding, ‘You smoke of course–shall it be gin, rum, or Hollands–Hollands, rum, or gin?’
‘O! Liquor them well, and send them home to their mammas,’ suggested Captain Bouncey, who was all for the drink. ‘But they won’t take their (hiccup),’ replied Sir Harry, holding up a Curaçao bottle to show how little had disappeared.’ ‘Try them with cherry brandy,’ suggested Captain Seedeybuck, adding ‘it’s sweeter.’
–Cocktail Talk, R.S. Surtees, Mr. Sponge’s Sporting Tour
Tags: cherry brandy, Cocktail Talk, curaçao, Gin, Hollands gin, Mr. Sponge’s Sporting Tour, R.S. Surtees, Rum
Posted in: Cocktail Talk, Gin, Liqueurs, Rum
March 14, 2012
I liked the first round of Mr. Sponge cocktail-talking so much that I’ve decided to extend his run on the Spiked Punch with two more quotes, one today and one the next time I decide to post (which should be later this week, but who knows, really? I could be called off to battle Gamera. That stuff happens). This time, there’s a bit of a party and Mr. Sponge is invited. And you are too (at least through this quote):
Sir Harry and party had had a wet night of it, and were all more or less drunk. They had kept up the excitement with a Champagne breakfast and various liqueurs, to say nothing of cigars. They were a sad, debauched-looking set, some of them scarcely out of their teens, with pallid cheek, trembling hands, sunken eyes, and all the symptoms of premature decay.
–Cocktail Talk, R.S. Surtees, Mr. Sponge’s Sporting Tour
February 22, 2012
According to the esteemed booze-ologist Dr. Cocktail (also known as Ted Haigh), this drink was named for a gold medal winning Olympic fencer. Which means you should only drink it when making a fence. Ba-dump-bump. No, really, what you shouldn’t do is drink it and use either real swords (plastic ones are okay) or hammers. What you should do is serve this at any commemorative celebration, as it’s a classy number, and one that has a host of mingling flavors–which is appropriate for a celebration, because who wants to have a boring celebration? It’s also featured in Ginger Bliss and the Violet Fizz, which is (if I can say with without sounding pompous) a celebration itself.
Cracked ice
1 ounce gin
1/2 ounce Cointreau
1/2 ounce Campari
1/2 ounce dry vermouth
Orange twist, for garnish
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the gin, Cointreau, Campari, and dry vermouth. Stir well.
2. Strain into a cocktail glass. Garnish with the orange twist.
Tags: Campari, cocktail recipe, Cocktail Recipes, Cointreau, dry vermouth, Gin, Ginger Bliss and the Violet Fizz, Lucien Gaudin, What I'm Drinking
Posted in: Gin, Ginger Bliss and the Violet Fizz, Liqueurs, Recipes, What I'm Drinking
