June 8, 2018

What I’m Drinking: The Mint Meridian

Recently, I was on a trip – the actual physical kind, mind you – that took me away from my home bar and home region, and led me, let’s just say, to a different state, and while there I was really craving Brancamenta, and couldn’t find any anywhere. Anywhere! What kind of place or region or locale or spot doesn’t have this Fernet Branca sibling, which adds Piedmontese peppermint oil and a little sweetness to the legendary bitter-and-herb digestif?

Well, I was missing the minty mint-ness indeed by the time I got back, especially as we’re heading into summer and Brancamenta is a summertime hit of special proportions, especially with soda, and even moreso when mingled with dark rum (another summer fav) and a few other choice choices in the below drink. Try it and see! And if you have to travel anywhere that might not have Brancamenta, even just maybe might not have it, take your bottle with you. You don’t want to run into the situation I did, believe me you.

mint-meridian
The Mint Meridian

Ice cubes
2 ounces dark rum
3/4 ounces Brancamenta
1/4 freshly squeezed lemon juice
2 dashes Peychaud’s bitters
Chilled club soda
Mint sprig, for garnish

1. Fill a cocktail shaker halfway up with ice cubes. Add the rum, Brancamenta, lemon juice, and bitters. Shake well.

2. Fill a highball or closely comparable glass up with ice cubes. Strain the mix from Step 1 into the glass through a fine strainer.

3. Top with 3 ounces club soda. Stir. Garnish with the mint spring. Enjoy your afternoon.

June 5, 2018

Cocktail Talk: The Sunburned Corpse, Part II

Image result for adam knight the sunburned corpseI talked earlier about this little Signet pocket-sized find and where I found it in The Sunburned Corpse, Part I, post. There, I also alluded to the rum-talk in the book, even though that particular quote was about everything (or, some different tipples, at least) but rum. Well, that made me feel sad – this is murder in a tropical paradise after all, and tropical paradises are rum’s bosom buddies. So, a second quote from this little charmer, with rum taking the lead.

Strom went out quietly, stabbing me with his eye. Garel enjoyed the byplay but made no comment. He was content to let me relish my big moment. He brought out some special Puerto Rican rum for me, Battelito, a hot and aromatic drink that did great things for my start of mind.

 

–Adam Knight, The Sunburned Corpse

June 1, 2018

What I’m Drinking: The Beach Bubble

June 1st is not the first day of summer, according to any calendars I can find. However, in my mind, June is a part of summer, and that means the first day of June is also a part of summer (this is math, I believe), and so in some ways not on the calendar, today, the first of June, is the first day of summer. Best to celebrate the many sunny days full of sunshine and short shorts that are on the sunny horizon with this bubbly and fruity and rum-y drink. You wouldn’t want summer mad at you, right?

beach-bubble
The Beach Bubble

Ice cubes
2 ounces dark rum
2 ounces pineapple juice
1 ounce mango juice
Chilled ginger ale
2 pineapple chunks for garnish

1. Fill a Collins glass or large goblet three-quarters full with ice cubes. Add the rum and juices. Stir, but with respect for the beach’s mellow demeanor.

2. Fill the glass up with ginger ale. Stir, but again, mellow-ly.

3. Spear the pineapple chunks on a toothpick, and float them in the glass (watch out for that toothpick when drinking).

May 25, 2018

What I’m Drinking: What the Doctor Ordered

Well, it’s the end of what’s been a long month (not if you track hours, in that way, it’s the same as any other month with 31 days in it, if you believe in time, and it’s hard not to), or month and a half, the kind of month (or month and a half) that could almost lead one to visiting the doc, for a little happiness. Luckily, I don’t have to take that time out of the week or set up appointments, because I know what the doctor would order – this here drink. It’s a drink that’s ideal for this time of year (whether the month is long or not), thanks to its ability to straddle the spring and the summer, or summer and fall, due to the combination of summer-loving rum, Washington-made Sidetrack Nocino (the dark rich green walnut liqueur you should be in love with), and a refreshing splash or splashes of also-Washington-made Seattle Cider Company cider. It’s flavorful, refreshing, has some umph, and is both a slow sipper and a light-hearted charmer. That’s why the doctor orders it – and why you should give it a try, too.

what-the-doctor-ordered-ar-
What the Doctor Ordered

Ice cubes
2 ounces dark rum
1/2 ounce Sidetrack Nocino
3 ounces Seattle Cider Company Semi-Sweet cider

1. Fill a cocktail shaker halfway full with ice cubes. Add the rum and Nocino. Shake well.

2. Strain into a cocktail glass. Top with the cider. Stir carefully and briefly. Enjoy the good health.

April 27, 2018

What I’m Drinking: The Foregone Conclusion

I can’t really tell you anything about the creation of this drink – what to led to it at least. It’s a secret, in a way, and in another way, I just can’t remember. This is a big drink! And one that’s interesting, in yet another way (a third way?), in that it marries wine and rum, yet I didn’t think of it for Wine Cocktails, instead thought of it for a pal o’ mine . . . but wait, I can’t tell you about that. In a way (fourth way), it almost feels this could be a wonderful winter warmer, in a mulled wine way (fifth). Especially because it also has a coffee component, which goes well with warming liquids, but gives it a way (the sixth way) into being a morning drink, too. Though I like it best served cold, after dinner, where it’s deep, dark, nature would go well in our seventh way, with chocolate. Hence the reason it’s called what it’s called, instead of the honestly-makes-more-sense “seventh way.”

foregone-conclusion
The Foregone Conclusion

Ice cubes
3 ounces Cesari Sangiovese Riserva or another intense full-bodied red wine
1-1/2 ounces dark rum
1 ounce Galliano Ristretto or other tasty coffee liqueur
1/2 ounce Punt e’ Mes

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

2. Strain into a goblet or wine glass. Or two, if you feel like sharing – this is a good-sized drink, and sharing might not be bad.

March 27, 2018

Cocktail Talk: Dombey and Son, Part II

Image result for dombey and sonWe started out our Dombey and Son Cocktail Talk-ing (be sure to read the Dombey and Son Part I post) with a little Negus and a little overview of the book, and a little Dickens chatter – heck, why not read all the Charles Dickens Cocktail Talk posts and get an even fuller story. Now that you’re back, let’s dive right in to another Dombey and Son drinking moment, or at least a drink suggestion, for someone in need of a little pick-them-up (or a large one, or many). It’s sherry and a few friends that do it – heck, you might just call it a Sherry flip, and Dickens probably wouldn’t complain as long as you made him on.

If my friend Dombey suffers from bodily weakness, and would allow me to recommend what has frequently done myself good, as a man who has been extremely queer at times, and who lived pretty freely in the days when men lived very freely, I should say, let it be in point of fact the yolk of an egg, beat up with sugar and nutmeg, in a glass of sherry, and taken in the morning with a slice of dry toast. Jackson, who kept the boxing-rooms in Bond Street – man of very superior qualifications, with whose reputation my friend Gay is no doubt acquainted – used to mention that in training for the ring they substituted rum for sherry. I should recommend sherry in this case, on account of my friend Dombey being in an invalided condition; which might occasion rum to fly – in point of fact to his head – and throw him into a devil of a state.

— Charles Dickens, Dombey and Son

March 9, 2018

What I’m Drinking: Enjoy the Nickname with Flor de Caña Añejo Oro Rum

There are bad days, then there are good days, there are days a little mundane, and days like chocolate ice cream. Days like a wasp sting and days like really good cheddar cheese, slightly sharp. First days, third days, last days. And then there are days when you gain the nickname Lucky, because you received a bottle of Flor de Caña’s Añejo Oro rum in the mail, like I did recently.

Flor de Caña’s Añejo Oro gold rum is a rum aged four years, which has won a big handful of awards, including 2005’s Best in Class award at the International Wine & Spirits Competition, and which has a pretty amber coloring and – even more pretty – a flavor of caramel, cane, coconut, pepper, and all the island memories that you could want. It goes well with a big chunk of ice, or a big glass of soda, but also in cocktails with a few well-matched and well-balanced ingredients.

The balance is important, because you don’t need to overwhelm this rum when it’s used as a base, more accenting it around the edges, which is the direction I went, just bringing in a few supporting players. Starting with a local hit, Lucky Falernum. You might not think island-style would sprout outside of Seattle, but this Lucky’s crafted by  broVo Spirits (a distillery that’s also in Woodinville, just outside of Seattle), and is a high-proof falernum bursting with spice and fruit addition. My next step was another island cuddler, Pierre Ferrand orange curaçao, a dry, citrus, legend.

A little simple syrup to round the edges and make everything cozy, and we almost reached the beach (or, to tie it back, earned the nickname). But I felt just a bit more, something was needed, and after trying this, and trying that, I went off the sand somewhat, while still keeping the sun shining, adding a few dashes of Scrappy’s Orleans bitters. Scrappy’s Orleans Bitters is a New Orleans style bitters as you might surmise. Another Seattle standout, Scrappy’s Orleans carries a spice (anise, cinnamon, citrus) and floral suitcase that proved ideal for our island vacation. Now, you just need to decide on that nickname.

enjoy-the-nickname
Enjoy the Nickname

Ice cubes
2-1/2 ounces Flor de Caña Añejo Oro gold rum
1/2 ounce broVo Lucky Falernum
1/2 ounce Pierre Ferrand orange curaçao
1/4 ounce simple syrup
2 dashes Scrappy’s Orleans bitters
Lemon twist, for garnish

1. Fill a cocktail shaker halfway full with ice cubes. Add all of the liquid ingredients. Shake well.

2. Strain into a cocktail glass. Garnish with the lemon twist.

February 27, 2018

Talking Tiki on Television with Evening

I recently talked right here about the recent (it’s all so recent!) Seattle magazine tiki article I put together about the wave of tiki drinks up this-a-way, and why folks love them so much. To follow that up, I went and visited a couple (a trio of tiki spots) places mentioned in said article with the fine folks at Evening, which up here shows on King 5. If you missed it (which is fine, really), they hey, check out a taste of the tropics with me!evening

Rathbun on Film