December 6, 2019

What I’m Drinking: A Suitably Bittersweet Memoir of Games, Copy, Friends, and How They Might Be Found on a Friday in Mid-November

What a name for this cocktail! Credit has to go to pal mighty Matt Dupree (thanks Matt!), who I used to work with at a big game-making company. And this here drink – which honestly isn’t bad, but I don’t think it lives up to the name; then again, what drink could? – was going to be the one had one my final day at said company, but then fate (as fate does) didn’t allow it all to play out that way. But no worries! You and I can drink the below drink any day, and still enjoy it’s slightly sweet-with-a-little-bitter nature, which matches leaving a gig you’ve gigged at for some years, but also matches, say, a day you’re sad to see go, or finishing a good book, all of that. As you might expect for a drink that I originally crafted for a day as described that took place here in WA, this drink definitely leans local, though if not in WA (but really, why aren’t you? At least visiting), you could still put together wherever you may be by doing some ingredient hunting, which is a fun pastime indeed. It starts with gin – for me, I used Scratch’s Martini Style gin, a jolly medium-juniper-y gin with 17 botanicals and oodles of flavor. Then, Salish Seas lovely Allspice liqueur, delivering the spice that’s nice, and Scrappy’s Aromatic bitters, available in big bottles as well as the small one pictured! And a perfectly-pitched aromatic bitters for a host of classic bittering needs. For the sweet (well, the liqueur is a little sweet, but not overly so), a splash of Woodinville Whiskey’s Bourbon Barrel Aged maple syrup does the trick so well, I can’t even describe it. You’ll have to try it. And this drink! Which I am toasting to all the past co-workers right now.

last-day

A Suitably Bittersweet Memoir of Games, Copy, Friends, and How They Might Be Found on a Friday in Mid-November

 

Ice cubes

1-1/2 ounce Scratch Martini Style gin

3/4 ounce Salish Seas Allspice liqueur

3 dashes Scrappy’s Aromatic bitters

1/2 ounce Woodinville Whiskey Bourbon Barrel Aged maple syrup

 

1. Fill a cocktail shaker halfway full with ice cubes. Add it all, with the memories, too. Shake well.

 

2. Strain into a cocktail glass. Sip, muse about stuffs, sip more.

 

 

November 29, 2019

What I’m Drinking: The Gizmo

gizmoThat’s right holiday pals and pals, it’s Gizmo time! Thanksgiving was yesterday, which means leftover (for your sake, I hope) cranberry sauce, which then translates into the great and powerful Gizmo, created by jazzy Jeremy H and recipe’d below. So, eat your leftovers over everything else, sure, but don’t forget to drink your cranberries.

The Gizmo

 

Ice cubes

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. Hopefully you have enough leftovers for two!

November 15, 2019

What I’m Drinking: The Fall Frolic

It’s still fall (though mean ol’ winter is coming on quickly), and fall means to most good people a glorious time to sip ciders, and to most even good-er people, cider cocktails. Cider, cider cocktails, and fall go together like candles in pumpkins, hands in gloves, and kisses in hayracks (well, maybe that should be “on” hayracks but I didn’t want to mess up the line). And WA – where I am lucky enough to reside – has amazing cider, thanks to us having amazing fruit! And amazing cider makers! Who are always making new tantalizing ciders, like Locust Cider’s current seasonal, Dark Maple, which adds maple syrup and brown sugar to an all-WA apple mix, turning into a fall delight. Which then, I added to a few more local heroes, including Woodinville Whiskey Co.’s award-winning bourbon and it’s caramel, spice, swellness, Salish Sea’s memorable and singular maple-icious Maple liqueur, and Scrappy’s Chocolate bitters, full of bakery chocolate and spice. Voila! I’ve made make the end of your fall fantastic. Thank me later. And if you can’t get all the ingredients where you are, then let me assure you, WA is a wonderful place to visit this time of year, so come on out.

fall-frolic

The Fall Frolic

 

1-1/2 ounces Woodinville Whiskey bourbon

3/4 ounces Salish Sea Maple liqueur

2 dashes Scrappy’s Chocolate bitters

Ice cubes

7 ounces Locust Cider’s Dark Maple cider

 

1. Add the bourbon, liqueur, and bitters to a mixing glass. Stir well.

 

2. Fill a pint glass halfway full with ice cubes. Strain the above into the glass.

 

3. Fill the glass nearly to the top with the cider. Stir well – but carefully. You don’t want to spill a drop!

 

October 25, 2019

What I’m Drinking: All the Devils

Hey pals, Halloween is just around the corner of the calendar! It’s the eeriest (in the fun way) time of the year, and leads to lots of costume and generally spookily jolly parties, at which of course if the host or hostess is one with the mostess, they’ll have a cocktail or two that matches the holiday – in fun and in mood – a cocktail like this devilish delight. It starts with a classic cocktail mixer, Bacardí Superior white rum. Sometimes, sadly, in our modern world of many choices, people forget just how good this white rum is in cocktails – it’s light, dry, and flavorful with vanilla and nutty notes, without overwhelming. Yummy, really. And fun, as demonstrated by a special bottle they’re releasing for Halloween, one with a glow-in-the dark jack-o-lantern on it! I was ghoulishly lucky enough to receive one in the mail recently (don’t pull any tricks on me because of it), and I just had to come up with a cocktail featuring it: All the Devils is that cocktail!

 

To go along with the legendary and scarily garbed rum, I brought in a few other uncannily delightful additions, starting with one made right here in WA: Brovo’s Orange Curaçao, made from three types of dried orange peel, and carrying a layered orange-ness. Then, to deliver a hint of ghostly-good zing (it is a devilish drink), spicy Ancho Reyes ancho chile liqueur knocks at the door. And then, for some underling un-nerving (in the best way) herbal hints, Regan’s Orange bitters. Altogether, a cocktail that’s not scary at all – but one that is scary good for your Halloween-ing.

all-the-devils

All the Devils

 

Cracked ice

2-1/4 ounces Bacardi Superior rum

1/2 ounce Brovo Orange Curaçao

1/2 ounce Ancho Reyes

Dash Regan’s orange bitters

Lime twist, for garnish

 

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

 

2. Strain into a cocktail glass, and garnish with the twist. And a small skull or pumpkin if you want.

October 18, 2019

What I’m Drinking: Simian Seriously

Let’s start with the title inspiration here, and the base of this drink that you’ll want to make all your drink-loving pals, cause it’s serious only in how seriously anyone who has it will love it (the drink, as well as the base), that base being Monkey 47 Schwarzwald Dry Gin. If you haven’t had this gin (what’s up with you?), it brings a lovely smooth juniper-ness swirling on the tongue with citrus, spice, pepper, botanicals, and berries accents on all sides. Also, their website is so darn cool, in an old-timey newspaper style (the Monkey Drum is the name), with articles, information, recipes, neat-o images, and more (they also do a magazine where some of this is available). It is so cool and well done I almost want to see if I can work there. And that level of care of course is also what drives the gin! It’s a gin that needs to shine, and it certainly does so here, in this (as you’ll see!) Martini-esque beaut.

 

Of course, with a good base, you’ll also want some good other players, and here we have two Washington-state numbers that if you haven’t had, you’ll want to track down. First, Brovo’s Pretty vermouth. A blanc style vermouth, Pretty is, well, pretty, and pretty darn good, with a Pinot Gris wine base and spice, floral, and lemon notes. Then, I added perhaps my favorite ingredient of the year so far, Scrappy’s Black Lemon bitters, which has a unique earthy lemon-ness. Buy why am I still typing – let’s get to this cocktail.

simian-surpriseSimian Seriously

 

Cracked ice

2-1/4 ounces Monkey 47 gin

3/4 ounce Brovo Pretty vermouth

2 dashes Scrappy’s Black Lemon bitters

Lemon twist, for garnish

 

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

 

2. Strain into a cocktail glass, and garnish with the lemon. Be serious (about enjoying the drink, not about things in general, that is).

October 4, 2019

What I’m Drinking: Rye on Earth

Okay, hopefully this isn’t annoying (too much), but I’m going to lay out a perfect chilly-fall-night drink, but it has not one, but two ingredients that might not be easy for all to get – however, they are worth getting, so get on your buggies (or whatever you use for transportation) and perhaps time machines (or whatever you use to travel through time). The first is from the swell sweethearts at Seattle Distilling Company, a whiskey made from Washington-grown rye (the best rye, I’m guessing), called Brockway Hill, which has a lovely rye spice flavor and umph and is well worth sipping solo as well as in this cocktail. However! That’s not the end of the story, as this delight was named for a Vashon Island bootlegger from back during the sad time called prohibition. Does that story make it taste better? Yep, yep it does! Our second ingredient alluded to above is another WA-made delight: Scrappy’s Seville Orange bitters. A seasonal Scrappy’s (hence the harder to get, and maybe the need for time machines), it as-you’d-expect utilizes Seville oranges, the peels specifically, and delivers cozy marmalade and winter spice action. Watch for it as the snow falls. Our last ingredient in this Manhattan-y trio is actually more available now than it was – because it’s fairly new and wasn’t available at all in the dark days of the past: Cynar 70. If you haven’t had the amazing and fairly-legendary Italian artichoke-based amaro Cynar, then shame on you. Have it now, and then have its higher-proof sibling, Cynar 70. The latter still brings the herbally goodness, but with a bit of a stronger kick, a kick that can be nice to have in cocktails such at this one. Drink up (but not when driving that buggy).

 rye-on-earthRye on Earth

 

Cracked ice

2-1/2 ounces Seattle Distilling Company Brockway Hill whiskey

1/2 ounce Cynar 70

2 dashes Scrappy’s Seville Orange bitters

Blackberry, for garnish*

 

1. Fill a cocktail shaker or mixing glass halfway full with cracked ices. Add our trio of stalwarts. Stir well.

 

2. Add your blackberry to a cocktail glass. Strain the mix into said glass.

 

*You could go a cherry here. But blackberries are cool. And you wanna be cool, right?

September 20, 2019

What I’m Drinking: The Whiskey Sour

Fall officially starts in three days, and I can feel it (this happens when you get to be my age – it could also just be a good thing to say) deep inside. And what does one sip when the fall is about to start and you can feel it, and winter behind it, always, coming? Well, a Whiskey Sour seems like a good choice, with that heft of whiskey and the citrus zing underneath, and then an echo of sweet (to remind you and spring, also always, follows winter). At least that’s the route I’m running today!

 whiskey-sour

The Whiskey Sour

Ice cubes
2 ounces Four Roses straight bourbon
1/2 ounce freshly squeezed lemon juice
1/2 ounce simple syrup
Lemon slice, for garnish

1. Fill a cocktail shaker halfway full with ice cubes. Add the bourbon, lemon juice, and syrup. Shake well.

2. Strain through a fine strainer into a cocktail glass. Garnish with a lemon slice.

September 13, 2019

What I’m Drinking: The End of Summer

Ah well, all good things must pass – even the sunny days of summertime. The least we could do was have a drink to celebrate, and to do it right, the drink should probably have perhaps my favorite summertime treat in it (there are many! But this is tops), blackberries from the Lazy River Farm. This particular farm is not only home to the best blackberries in the world (big, fat, juicy at a level I’d never had before), but also home to Sidetrack Distillery, one of my all-time favorite distilleries anywhere. You should visit! Here, I use a bunch of blackberries to bring the flavor, then a few other friends to add a little of this (vodka), and that (Narancello, for a bit of orange), and that other (lemon, for the tang). It’s a nice treaty, and a good way to honor – and say so long to – summer.

end-of-summerThe End of Summer

 

6 blackberries

Cracked ice

2 ounces vodka

1/2 ounce Narancello orange liqueur

1/4 ounce fresh lemon juice

Blackberry, for garnish

 

1. Add the first 6 blackberries to a cocktail shaker. Muddle well to just really get the juices flowing.

2.  Fill the shaker halfway full with ice cubes. Add the vodka and lemon juice. Shake well.

3. Strain through a fine strainer into a cocktail glass. Garnish with the final blackberry.

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