September 14, 2012
Oh golly, I love this drink. My love reaches such a magnitude that I made a Baltimore Bracer cocktail video already, but I still wanted to post the drink again. It’s just the ideal combination of tough name, sweet-in-a-good-way-meaning-with-a-kick taste, and amazing mouthfeel thanks to the egg white. I’m not even saying any more (except that the recipe’s from Ginger Bliss and the Violet Fizz). Just have the drink already. Or you’ll be sorry.*
Cracked ice
1-1/2 ounces brandy
1-1/2 ounces anisette
1 egg white, preferably organic
1. Fill a cocktail shaker halfway full with cracked ice. Add the brandy, anisette, and egg white. Shake well.
2. Strain into a cocktail glass.
*Not sorry cause I’m going to get all Bruce Campbell on you or anything. I’m not really that tough. Just sorry cause you’ll be missing a dandy drink.
Tags: anisette, Baltimore Bracer, Brandy, Bruce Campbell, cocktail recipe, Cocktail Recipes, Friday Night Cocktail, Ginger Bliss and the Violet Fizz, What I'm Drinking
Posted in: Brandy, Ginger Bliss and the Violet Fizz, Liqueurs, Recipes, What I'm Drinking
September 11, 2012
As I mentioned in an earlier post about Seattle Magazine, I’ve been doing some blogging there on the subject of drinks, drinking, drinkers, and pretty much everything bubbly and boozy that you’d expect. And now, for those who don’t read the Seattle Mag (which, by the way, you should even if you don’t live here in Seattle cause it’s all kinds of cool), I’m here to do a little wrap up, in bulleted fashion, of recent pieces, cause I know, I just know, that you don’t want to miss any of them:
• Cocktails for Beginners: Because You Never Forget the First Time
• Five Cocktail Recipes That Bring You Summer All Year Long
• Five Back to School Cocktails
• Essex Opens with a Host of Homemade Ingredients and Craft Cocktails
• Five Olympics-inspired Cocktail Recipes
• Five Refreshing Wine Cocktails
September 7, 2012
This regal number is going to make the transition from summer to fall an easier one. First off, it could, honestly, simply, be consumed in summer and loved by all good countrymen. However, it has enough of a presence to not be all flighty as some summer drinks. Next, it’s called the Lord Charles, and darnit, that means it’s a bit serious like fall. On the flip side of that, remember that Lord Charles was also the name of a famous ventriloquist dummy, so a bit silly as well. See how it straddles the line without fear? With one, or two or three, of these in hand, you’ll move from season to season without a hitch. This recipe’s from Wine Cocktails by the way (a book I suppose you have—unless you’re square).
Ice cubes
2 ounces Malbec
1 ounces Simple Syrup
1/2 ounce fresh lemon juice
1 ounce dry sherry
Chilled club soda
Lemon twist, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the Malbec, simple syrup, lemon juice, and sherry to the shaker. Shake well.
2. Fill a highball glass three-quarters full with ice cubes. Strain the Malbec mixture over the ice cubes. Fill the glass with club soda, almost to the rim.
3. Twist a lemon twist over the each glass and drop it in. Stir briefly with a scepter and serve.
August 23, 2012
So, sometimes I (like many people—maybe even you? Though you’re probably too organized. I mean, I know you come to this blog every week at a particular time. Not that I’m stalking you or anything. Well, not too much), I get forgetful. Or busy. Or, on certain tornado-esque weeks, both. Well, last week had a bit of that atmosphere of madness within it, which means I sorta missed National Rum Day. Which was last Thursday I believe. Hopefully you didn’t. But to make up for it, today I’m having myself the ideal rum drink: the Daiquiri. A marvelous thing when made right, the Daiquiri makes summer spectacular, makes women and men swoon, and makes an afternoon turn from dullsville to deluxe with one sip. Ah, but the key is making it right–though you may have guessed I’d say that. For one: no blenders. For two: use a decent rum (I used Denizen, which is a nice blend of aged Trinidad and Jamaican rums, and which has a clear island-y personality, and which I was sent in the mail—I have to admit that, or you’ll think I’m a shill. Which I’m not). For three: always use fresh juice. The below recipe from Good Spirits is the way I make ‘em, and naturally I think it’s the finest way. But don’t take my word for it. Whip up a batch and start tasting.
Crushed ice (see Note)
3 ounces white rum
1 ounce fresh lime juice
1/2 ounce simple syrup
Lime wedge, for garnish
1. Fill a cocktail shaker 1/2 full with crushed ice. Add the rum, lime juice, and simple syrup and shake it Havana-style.
2. Strain into a cocktail glass (thought a fine strainer if you’re worried about lime bits in your teeth). Squeeze the lime wedge over the glass and then drop it in once squeezed.
A Note: I think honest-to-goodness crushed ice is the sunny-bomb-of-goodness here, because it gets your Daiquiri frothy. If you don’t have crushed ice, use cracked. If you’re not up for cracking, then use cubes. It’s still gonna be a heck of a drink.
August 16, 2012
It’s summertime (still—honest) and the living is wine cocktails-y. At least it should be cause wine cocktail are refreshing, and un-snooty, and fun, and delicious, and all that. And recently, as if me saying it aloud and in digital form wasn’t enough, I did a little interview with Woman’s World magazine, so it’s in print. And print is forever. So, pick up the most recent issue of said magazine. I also have the page with me here below (but the whole issue is fun, naturally), which has some wine cocktails talk, two recipes from the book Wine Cocktails, notes about how wine and wine cocktails are healthy (including protecting breasts, which I’m all for and which is just another reason why cocktails are the definition of awesome), and something about Ladybug Bling–which can’t be bad. So, read up:
Tags: Cocktail News, cocktail recipe, Cocktail Recipes, Protecting Your Breasts, Wine, wine cocktail recipe, Wine Cocktails, Woman’s World
Posted in: Cocktail News, Recipes, Wine, Wine Cocktails
August 13, 2012
Who wouldn’t want to make their day or summer or life better (or gooder)? I mean, even if you’re walking on sunshine, walking on sunshine with a good drink is going to make it a more memorable experience (provided you don’t have too many and slip off the sunshine. But I digress). Which, if you follow along to a logical conclusion, means that every life could be better (or gooder). But how, you may ask me, how can that be possible? Well, one way to start might be with the Good Life Report. Just look at the name—it implies a life that’s good. Now, to take it up a notch, I’m gonna suggest that you look at two pieces I recently had in said Good Life Report: A Somewhat Sicilian Summer Cocktail Star and Give the Imbibable Power to the People. Both contain tasty drink recipes and words of making-life-better wisdom. Okay, that last bit is probably BS, but hey, at least the drinks are tasty, and could probably get you walking on sunshine. That’s enough of a thing to get you over there reading them, right? Right!
August 8, 2012
If you read this blog much in the last six months (and if you haven’t, where you been pal?), you know I recently taught a cocktail class called Locatails at the swellest spot, the Pantry at Delancey. It was on two nights, a Friday and a Saturday, and all my students were the tops, and the cocktails we made were delicious I believe (all using local spirits, by the way), and fun was had hopefully by each and every person in the room. It was definitely had by me. Actually, I was having so much fun that I nearly forgot (as I tend to in classes—they’re too much fun) to snap any snaps of the drinks. Eh gads. Luckily, two of my students, Sarah and Emily, took some photos, and sent me an awesome one of the Alexander:
If you don’t know, the Alexander is the emperor of sweet drinks, the top dessert drink perhaps ever, and one that too many people have forgotten about. Its gin-chocolate-cream combination isn’t going to be atop too many health food fanatics’ top ten lists, but anyone who loves a smooth, rich, lovely-tasting cocktail will sure adore it. But don’t take my word for it, try the below recipe (which is from Good Spirits), and if you don’t fall in love with the drink, well, I’ll drink it for you.
Ice cubes 1 ounce gin (I suggest Voyager gin, or another juniper-forward brand)
1 ounce crème de cacao
1 ounce heavy cream
1 strawberry slice, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the gin, crème de cacao, and cream. Shake well.
2. Strain into a cocktail glass. Garnish with the strawberry slice.
July 27, 2012
Now, don’t get jealous, loyal Spiked Punch readers (or, reader, as the case may be). But I’ve been blogging again for the fine folks at Seattle Magazine. It seemed like a good summer thing to do, spreading around the cheer like one of those sprinklers that spreads cheer around (okay, you may think there’s not a sprinkler that spreads cheer around, and you may be right. But what if you’re wrong? Think of how awesome that would be. Just think of it). In case you are only a reader here, I thought it’d be nice of me–and I am seriously nice, especially if you’re buying me a drink. Or three–to put up a little list of five of the bubbly, stirred, and shaken posts I’ve Seattle-Magazine’d up recently. So, here they are:
• Got a Boozy Sweet Tooth? Five Spiked Desserts
• Local Bars with Great Summer Cocktails and Patios
• Anytime Cocktails: Drinks for Five Different Hours of the Day
• Tap into the World of Beer Cocktails
• 5 Backyard Baseball Cocktails
