June 19, 2020

What I’m Drinking: A Kindred Spirit

So, it was just a few weeks ago when I was talking about how flavored vodkas weren’t necessarily my boozy jam, but then went and talked about this Cucumbers and Tonic highball I was having and how tasty it was. And now here I am, doing it again! Sorta. I mean, here, I’m talking (typing?) about, or about to type about, a smoked vodka that I really am liking. Specifically, Chase Smoke flavored vodka, a bottle of which showed up in the mails recently (lucky for me, and then some!). It’s made by smoking spring water with English Oak for five good days, and then blending with Chase vodka (which itself is made from British potatoes, grown on a farm in Herefordshire – same farm the distillery is on if I have it all right). But what does it all mean? It seems like it could go perfectly wrong, but it goes perfectly right! With a memorable and lovely oak smokiness, and echoes of the forest and campfires and sunsets in fall. That last bit too much? Well, sometimes that’s okay! Sadly, right up front, I have to admit I don’t think it’s available in my own state of WA at this moment – but soon, one hopes. Secondly up front, I think this smoked vodka dream was really designed to craft legendary Bloody Marys – and I don’t like Bloody Marys. SHHHH! Don’t tell.

 

But I believe this vodka is actually a treat on its own, or over a little ice. And good in other drinks, including A Kindred Spirit, which I’m going to detail right here. Influenced by the Oaxacan Old Fashioned, a favorite of my wife’s, and another smoky delight. Which means I’m upping the smoke quotient! And also going to go with two base spirits — upping the base spirits! We’re going up here! Second base spirit: mezcal (you may have guessed this already, with the smoke talk). But with two base spirits, need to make sure they get along, so also here, a little rosemary brown sugar simple syrup. And then, for the final ingredients, a little Angostura bitters, to add a few herbal undercurrents, and a wide orange twist for some rich citrus hints. Everything comes together to form a lovely sipper for the back patio, or in front of the fire, or wherever you please (you’re sipping, after all), as well as a swell way to showcase the swell Chase Smoked Vodka.

anothers-burning

A Kindred Spirit

 

2 ounces Chase Smoke flavored vodka

1/2 ounce Montelobos mezcal

1/2 ounce simple syrup (see Note)

Dash Angostura bitters

Big ice cube, or a few regular ice cubes

Wide orange twist, for garnish

 

1. Add everything but ice to an Old Fashioned glass. Stir well.

 

2. Add a big ice cubes or a couple regular ice cubes. Stir again, briefly. Garnish with the twist.

 

A Note: I used a rosemary-y brown sugar simple syrup here, and it was yumski. However, regular could work, too! For the rosemary, just add some to your normal recipe.

August 17, 2018

What I’m Drinking: Brightly Rouged Cheeks

It was long ago – just last week! – when I had a drink here on the Spiked Punch featuring Louis Raison French Cidre, or cider, made in France, by the Raison family who’ve been making such since 1923. That drink was called The Puget Seine (being a drink that used ingredients from hither and yon), and if you missed it, go back in time and drink it up.

It was so good, that I wanted to try another cider cocktail (or cidre cocktail) right after, going in a different direction, to see where I might land. And I landed with Brightly Rouged Cheeks! What, I hear you ask, is that? Not a cosmetic, I assure you. But a completely different cider drink, one’s that’s also swell for August, using some summer favorites, including mezcal. That’s right, mezcal and apples, and you know what – delicious! This time, I used Louis Raison’s Rouge Delice cidre, made from bittersweet and Rouge Delice apples (you may have guessed the latter). It’s a stitch redder in color (you may have guessed that, too), with a floral, apple, plum flavor, a hint sweeter than other Louis Raisons, but not sickly sweet like some “ciders” out there.

I decided a splash of zing and heat might be nice (sometimes, spiciness in a hot way mingles memorably with the high mercury days of summer), so brought the world’s finest ancho chile liqueur – perhaps the only, but oh so great, and such a favorite of mine – into our party, Ancho Reyes. Everything was going well, but the drink needed something more. Voila! Bitters. And is so often the case. The time, it was The Bitter Housewife Aromatic bitters, whose cherry, ginger, spice, bitter nature brought the needed flush. A wedge of lime, and we’re all set for a sunshine day.

brightly-rouged-cheekBrightly Rouged Cheeks

Cracked ice
2 ounces Montelobos Mezcal Jovan
1/2 ounce Ancho Reyes ancho chile liqueur
Dash Bitter Housewife Aromatic bitters
Big ice cube
3 ounces Louis Raison Rouge Delice cidre
Lime wedge

1. Fill a cocktail shaker halfway full with cracked ice. Add the mezcal, Ancho Reyes, and bitters. Stir well.

2. Add a big ice cubes (or a few pretty big ice cubes) to an Old Fashioned or comparable glass. Strain the mix from above into the glass.

3. Top with the cidre. Stir to combine. Squeeze the lime wedge above the drink and drop it in. And start sipping.

PS: Want to learn a bit more about Montelobos Mezcal Jovan, check out the Fire on Popocatépetl cocktail, which is, if I can say it, amazing.

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