February 3, 2023
I love this drink – love it! And, as it’s the lover’s month, so to speak, felt I should kick things off with a drink I love. And this is it! Funny enough, was thinking about it recently over the past holiday season, when making it for some holiday pals. See, I always couched it in a sorta murder mystery persona (if cocktails have personas, which I believe they do), the drop of crimson blood on the slippers giving Miss Marple the needed clue (or whomever detective you desire, I’m feeling Marple-y) to solve the mystery. But, during this holiday season and discussion, a thought popped into my addled mind – wouldn’t Santa have slippers the color of crimson? Maybe? Maybe! So, that meant this could be a holiday drink, too. Either way, I love it. You will do. No matter what holiday you’re sipping it on.
The Crimson Slippers, from Dark Spirits
2 ounces dark rum
1 ounce Campari
1/2 ounce triple sec
Dash of Peychaud’s bitters
Lime slice for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the rum, Campari, triple sec, and bitters. Shake well.
2. Strain into a cocktail glass.
3. Squeeze the lime slice over the glass and drop it in.
January 20, 2023
This pretty amazing gin drink is sadly not one you see around these days – a crying shame, as it’s delish. Let’s work together to bring it back! It’s from the legendary Patrick Gavin Duffy’s Official Mixer’s Manual (1940 edition), one of the big and necessary books from the early-middle of last century. A tome all cocktail lovers should have, me thinks, full of drinks and drink-making history and wisdom (and Duffy’s genial crankiness). This one features a heavy dollop of gin as the base, and then smaller amounts of maraschino, sweet vermouth, and Cointreau. So, you’ll want a gin you’re really fond of: I’m using Monkey 47 Schwarzwald Dry Gin, whose smooth juniper, citrus, spice, pepper, botanicals, and berries balance is a treat. Add in the nutty maraschino, sweet and orange-y Cointreau, herbal vermouth, and a little lovely lemon oil and you end up with a cocktail fit for, well, a lord!
The Lord Suffolk
2-1/2 ounces Monkey 47 Schwarzwald gin
1/2 ounce Luxardo maraschino
1/2 ounce Cocchi Torino sweet vermouth
1/2 ounce Cointreau
Lemon twist, for garnish
1. Fill a cocktail shaker halfway full with cracked ice. Add everything but the twist. Stir well.
2. Strain into a cocktail glass, and garnish with the twist. Give a toast to the past, and then the future.
January 13, 2023
Here’s a nice kettle of booze. Perhaps (due to its minty-crushed-ice-y-fruit-y nature) this is more of a spring and early summer – or late summer – number? But I was feeling the need for some summer feeling, and so decided to revisit it as a mid-winter splash of sunshine. And really, the whiskey base certainly helps warm those winter blues. Maybe it should just be had on sunny winter days? Or maybe whenever one darn well feels like it! Drinking should be fun and not an ever-involved thought exercise, anyway. The first time I made this, I utilized Tommyrotter Distillery Triple Barrel American whiskey (which had happily shown up via the post), but this time I wanted to try a bourbon, and wanted to go local, and so went with Woodinville Whiskey’s award-winning (and always reliable!) Straight Bourbon. The slight sweetness and memorable spice went decidedly well with the fruit and mint notes (might be hard in winter to find good mint, depending on where you are, but stick with it! To the bold come the spoils and all that) I felt. Really, a lush lovely drink, no matter when drunk.
My Final Offer
1-1/2 ounces Woodinville Whiskey Company Straight Bourbon
3/4 ounces Rothman & Winter Orchard apricot liqueur
2 dashes Fee Brothers Peach bitters
4-1/2 ounces club soda
Mint sprig, for garnish
1. Fill a cocktail shaker or mixing glass halfway full with ice cubes. Add the whiskey, liqueur, and bitters. Stir well.
2. Fill a highball or comparable glass with crushed ice (or cracked if needs must). Strain the mix from above into the glass.
3. Top with the club soda. Garnish with the mint.
December 23, 2022
There are holiday traditions, there are wonderful holiday traditions, and then there’s having the legendary Fish House Punch at the end of each year (or the beginning) – that’s a tradition nearly above all others, at least in the U.S., where this venerable punch has been punched up and sipped for hundreds of years, starting way back in the year 1732 (according to yore – I wasn’t actually there, though I am rather old) at Philadelphia’s Schuylkill fishing club, where I am sure (because sometimes the world is actually okay – meaning, I am not really sure, as I wasn’t there, but feel sure anyway, and want it to be true) folks sipped it by the bucketfuls around this time of year, much like I am now in the habit of doing, thanks to pals Eve and Curtis, who are annual Fish-House-Punch makers and distributors, and so I raise a glass in cheers to them, and to those who consumed this mix in the past, and to you, naturally, and to this sentence, which much like this year is now finally ending.
Fish House Punch, Serve 10
Block of ice (or cracked ice)
1 750-milliliter bottle dark rum
15 ounces cognac
7-1/2 ounces peach brandy
7-1/2 ounces freshly-squeezed lemon juice
7-1/2 ounces Simple Syrup
1. Add the ice to a punch bowl (fill about three quarters full if using cracked ice.) Add the rum, cognac, brandy, juice, and syrup. Stir 10 times, while humming holiday tunes.
2. Stir 10 more times. Serve in punch cups or wine glasses or what have you.
December 16, 2022
As the end of another year looms in front of us (along with the joyous and jolly holiday season), it reminds me that – I am old, hahaha! So old that I remember being in New York City, the biggest city in the world, make it there, etc., to teach a cocktail class or some such, and when I went into a bar, a good bar, and asked for a Negroni, they didn’t know how to make it. Now, you youngsters with your Negroni weeks and endless Negroni variations probably can’t believe it, but it’s true! The booze world of modern times is an oft-marvelous place, even though not all Negroni relatives are as marvelous, some are. And the Rosita is one of the top international Negroni, let’s call it a cousin. The usual modern-day Rosita recipe I believe goes back to the great, friendly, fantastic Gary Regan (sadly now shaking and sipping at that big ol’ bar in the sky), back to his Bartender’s Bible. The drink is – if you don’t know – a drink that combines tequila, both sweet and dry vermouths, Campari, and Angostura bitters. Delicious! Shades of the Negroni, changed up by tequila’s vegetal smoke and the dry vermouth’s lighter and bitter’s darker notes, holding on to the deep herbs and coloring of the Campari and sweet vermouth.
The other evening, I almost made that very drink, with some DE-NADA Reposado tequila (which had, lucky for me, shown up in the post recently). Almost! DE-NADA Reposado, beyond the all-caps, is crafted from 100% estate-grown blue agave in Jalisco by the fifth-generation Vivanco family distillers, aged in ex-bourbon American oak barrels for a minimum of four months, and ends up a swell, approachable, sipper, smooth, with peach and pineapple fruit notes mingling with almond and cinnamon, underlined by a caramel vanilla yumminess. In the same way as it’s Blanco sibling, it’s confirmed additive free, too (it’s part of the additive-free family – unlike a fair number of others), and certified Carbon Neutral. A good thing to make a drink with! Probably good to make a regular Rosita with, in the normal style. But I, I was feeling contrary, and decided it would be even better subbed for gin straight into my normal Negroni recipe (which is the classic 1:1:1). And, while I’m not saying it was better, it was certainly darn good! The tequila’s vanilla-nut-spice-fruit-ness gets to shine a touch more, and went wonderfully with the sweet vermouth as the only vermouth, while keeping the Campari at an equal level ensured that the sweetness didn’t take over. I also garnished with an orange slice, and that bit of fresh citrus, well, it was a treat I tell you. Try it before you get too old, and see if I’m right!
The Sweet Rosilita
1-1/2 ounces DE-NADA Reposado tequila
1-1/2 ounces Campari
1-1/2 ounces sweet vermouth
Orange slice, for garnish
1. Add the trio of liquids to a mixing glass. Stir well.
2. Fill an Old Fashioned or comparable glass three-quarters up with ice cubes. Strain the mix from 1 over the ice into the glass. Give a brief stir.
3. Garnish with the orange slice (be sure to squeeze over the glass and drop it in after you take the photo).
December 2, 2022
Sometimes it’s good to go back to the basics. This here (or, below here) is my recipe for Champagne Punch, the one I picked up from family holiday gatherings when I was a wee one, the one I was making for parties long before even this blog started (so, dinosaurs were walking the earth), and long before I put the recipe in Good Spirits (and probably others books and articles), and long before I started typing this sentence (which is itself rather long now, though not as long as some by, say, Henry James). It’s a basic ol’ bubbly fruity rummy punchy number, not all la-de-da, but very solid, very tasty, and very much a sparkling treat that’s wonderful around the holiday season – which, low and behold, we are now in, or nearly in if you don’t want to jump the gun. A stance I understand, but good to be prepared pals! So, have the basic recipe below in your back pocket – it’s sure to be a hit at your holiday gatherings, which I’m sure will be anything but basic.
Ice (in block form if possible; if not, large chunks)
6 ounces freshly squeezed orange juice
4 ounces simple syrup
2 ounces freshly squeezed lime juice
2 ounces freshly squeezed lemon juice
6 ounces white rum
6 ounces dark rum
Once 750-milliliter bottle chilled Champagne
Orange, lime, and lemon slices, for garnish
1. Add the ice to a large punch bowl. If using chunks (as opposed to a large block of ice), fill the bowl just under halfway.
2. Add the orange juice, simple syrup, lime juice, and lemon juice. With a large spoon or ladle, stir 10 times.
3. Add the white and dark rums. Stir 10 more times.
4. Add Champagne, but not too quickly. Enjoy the moment. Add a goodly amount of orange, lime, and lemon slices. Stir, but only once.
5. Ladle into punch glasses or festive goblets. Try to ensure that every guest gets a slice of fruit and a smile.
November 25, 2022
It is, as you probably know being up on your dates and all that, here in the U.S. the day after Thanksgiving, Thanksgiving being one of my favorite holidays as it’s focused on eating delicious things (and for many like me drinking them too) with family and/or friends. The day after Thanksgiving is a sort-of holiday, too, I call it Gizmo Day. Gizmo being this drink, the ideal way to use up leftover cranberry sauce! A simple mix, exactly what’s needed after the over-eating (who doesn’t?) and such from Thanksgiving, today is the perfect day to shake this one up. And now you have back-to-back holidays, instead of just one.
2-1/2 ounces gin
1 ounce homemade cranberry sauce
1/2 ounce simple syrup (optional)
1. Fill a cocktail shaker halfway full with ice cubes. Add the gin and cranberry sauce, and syrup if using. Shake exceptionally well.
2. Strain into a cocktail glass. Drink up, Thanksgiving-style.
November 18, 2022
I sometimes feel a tiny bit of a Washington Tourist Board shill, as much as I talk about our awesomely awesome local distillers (and bartenders, and bars, and such). Which would be weird, if, well, they all weren’t so awesome! But they are, and so I’m happy to tout their lovely boozy products, and try to woo drinkers into trying them, sipping them, loving them like I do – and coming here to check the distillers out in person when possible. Really, we are spoiled with all the tipsy options being made this-a-way. This single drink is an example, and a good way to try multiple ones at once, as it features Skip Rock Distillery’s Belle Rose Light rum, a swell cocktail rum, aged in white wine barrels, soft, vanilla-y, oak-y, Brovo Spirits Jammy sweet vermouth, which is a merlot-based vermouth that’s rich with cherry and chocolate notes (very jammy indeed), and Sidetrack Distillery’s legendary Blackberry liqueur, which is lush and boasting deep berry flavors (which comes from growing the best blackberries in the world and then turning them into a liqueur on the same farm they grew on). Altogether, this cocktail shows off the delights from up here in a layered, lush, mixtures that’ll have you singing the WA distiller’s praises as much as me. And then we can both get a kickback from the tourist board!
The Orchard Sea
1-1/2 ounces Skip Rock Distillery Belle Rose Light rum
1 ounce Sidetrack Blackberry liqueur
1/2 ounce broVo Spirits Jammy Sweet vermouth
1/4 ounce freshly squeezed lime juice
1. Fill a cocktail shaker or mixing glass halfway full with ice cubes. Add the rum, blackberry liqueur, vermouth, and lime juice. Shake well.
3. Strain through a fine strainer into a cocktail glass.