I’m not gonna lie – drinks that take the names of other drinks instead of having their own individual name, well, that irritates me. Call me an old stick-in-the-something, or shake your head at my nuttiness, but I think creative drink makers also need to be creative drink namers. That’s just my thing, baby. But it doesn’t keep me from drinking really good drinks that hold less-than-awesome names. Such as the Purple Basil Gimlet, from Paul Abercrombie’s wonderful book Organic, Shaken and Stirred, which is packed with tasty drinks that utilize organic ingredients (as you might guess, if you were anything but an awful guesser). Its spice and citrus flavor is swell. Try it, and see if I’m wrong (PS: I’m not wrong).
One of my favorite old-timey books of cocktails and drinks is called Crosby Gaige’s Cocktail Guide and Ladies Companion. It’s by Crosby Gaige (hah!), who was a bon vivant about town in the early-to-mid part of last century. The book is a gas, as well as having bunches of good recipes. Recently, I tapped into it when I wasn’t sure what I wanted to imbibe, and found a fine recipe called Ants in the Pants, in The Old Gin Mill section – which makes sense, cause I wanted some gin. There was one wrinkle, however. The recipe called for Grand Marnier, which I was somehow out of (quick, Grand Marnier people, send me a bottle. Oops, too slow). Which led to me subbing in Pierre Ferrand orange curaçao, which yeah, I know is different, but it’s so so so good. And you know what? The drink ended up delicious, and I think Mr. Gaige himself would have approved. Oh, the change did make me alter the title, as you can see if you can read, and why would you be here if you couldn’t? Because where I come from, drinks have individual names, like people. And individual gins, which here should be Alpinist Gin, from the Seattle Distilling Company, if you can find it. It’s got the juniper hopping, but also has some other herbally and botanical goodness that adds a lot to the drink.
I am not, as stated in other places, a medical doctor. Neither am I Doctor Johnny Fever. I do know that according to many many old wives, an apple a day keeps the doctor away, however. I am not trying to sew discord between old wives and doctors, either, but am saying that even if a true doctor wouldn’t prescribe this drink, the fact that it contains apple cider means that it does, according to old wives, have some medicinal properties. Oh, it has rum, too, which many folks once thought was healthy, unless it was being forced on you by pirates. If that wasn’t enough for you to realize the healing factor of this drink, let me add that its third ingredient is Sidetrack Distillery Nocino, the finest Nocino made outside of Italy. Nocino, if you need to know, is a green-walnut liqueur, well and famous in the Emilia-Romagna region of Italy. And everyone knows that walnuts are healthy. Maybe doctors really would order this, after all. At least Doctor Fever would.
It’s late June, a sleepy sort of summertime, full of days where waking up early and going to work seems downright silly. Though maybe you have these feelings all the time? Anyway, a good suggestion* for overcoming that feeling is starting things off right with a London Fog – this very drink. For celebrity endorsement, Burgess Meredith used to swear by this concoction as a morning pick-you-up. And Norton Pratt, who edited the Boston Telegram once up a time, says this will cure you when you feel “like a basket of busted bungholes.” I can’t think of anything to say that would top that, so just go make the drink whydontcha?
2 ounces gin (something London-y, of course, like Voyager)
1/2 ounce Pernod
1. Add about a cup of cracked ice to a mixing glass or cocktail shaker. Add the gin and Pernod.
2. Stir well (so well that it seems you’re frappe-ing the mix). Pour everything into an Old Fashioned glass. Drink quickly, before the body realizes what’s going on.
*The actual validity of the “good” here varies depending on the job naturally. I’m sure not suggesting you drink before operating heavy machinery. But if you’re just heading to the cubicle farm? Why not?
It’s a proud day in Spiked Punch land – our pal Ed Skoog has a new book out and ready for reading. It’s his latest poetry collection (he is a poetic genius, as well as being a dandy drink maker, bonny bar companion, general good egg, and cute) and it’s called Rough Day, and you should get it today! Then, after getting it, come back and watch Ed make his world famous Ellipse in the below Cocktail to Cocktail Hour episode, which we’re resurfacing from way back in season 2 in honor of his new book.
My absolutely favorite thing in the world at this moment (well, outside of my dogs) is Meletti Anisette. I wrote about my trip to the Meletti Café (which was lovely), and having some of Meletti Anisette while there, and how great and perfect it was – but on some level, I always wondered if a little of that sentiment was due to being Italy. How to tell? Try some of the same here in the old U.S. So, I picked up a bottle, and you know what? It’s exactly as good here. It’s the tops, it’s the coliseum (as the song goes). Just by itself, with an ice cube or two, it makes me very happy. However, because I’m a tinkerer (not that I drive a wagon around fixing up pots and pans, but that I tinker with liquids), I’ve been wondering if it would also be great with things. And you know what (again, do you know what, or what)? It is! I kept my mixing really, really simple, cause simplicity is awesome and why mess around much, just adding some of the Meletti to another favorite, Woodinville Whiskey Company bourbon, in a classic 5-to-1 combo. Oh my! It’s delicious. I’m calling it (for obvious reasons) The West Coast of the Le Marche. Have one instantly. Or quicker. You can thank me later.
1: Filled a cocktails shaker or mixing glass with cracked ice. Add the bourbon and the anisette. Stir well.
2. Fill an old fashioned or comparable glass (preferably a commemorative Nutella jar from Italy) with a couple fat ice cubes. Strain the mix over the ice. Relish the loveliness.
This is sort-of like a Julep in some ways, and like a Smash, and probably identically close to another classic recipes that use a booze, sweetening, crushed ice, and mint that I’m forgetting at this moment. None of that bothers me (does it bother you? Perhaps you’re at the wrong blog?), as the end result no matter what is a super refreshing, slightly spirituous, a wee bit sweet, flavorful icy drink that will make your summer parties sing. It can take some arm power to bust up ice into crushed ice, but you know what? I think you’re tough enough. And as mentioned, the end result is, well, smashing.
Hello friends and neighbors near and far – it’s that time again, where I point you towards the posts I’ve written for the rad Seattle magazine, just in case you missed any of them. Remember: even if they’re specific for an event that’s passed (or in the past, like Arbor Day), the drinks contained within the articles still taste good. Without further ado:
Hello friends and neighbors near and far – it’s that time again, where I point you towards the posts I’ve written for the rad 
