September 19, 2017
Feeling poorly because you’ve missed out on some of my recent pieces for Seattle magazine? Well, friend, feel bad no more. Check out the below and put a spring in your step and a wiggle in your walk:
June 3, 2012
Back a bit, I went on and on and on about writing this incredibly awesome (like, Everest-sized) short column I was starting to write for the also incredibly awesome Seattle Magazine. Then I detailed like two of the columns and never mentioned it again. Cause really, I’m like that (and by that, in this case, I mean lame). Here I am, in great position to set you up for a lost weekend of Seattle bars and then I dropped the ball. I should be riding the pine with the second team. But, I now promise to make it up to you by detailing, in easy-to-read bulleted fashion, the three Bar Hop columns you may have missed. A little drum roll, please. Great. Now, here they are:
• Innkeeper (in Belltown)
• Little Water Cantina (in Eastlake)
• Sexton (in Ballard)
Let your drinking commence.
December 23, 2011
Here’s what I promise to you, friends, neighbors, fellow Defenders (of all things cocktail-icious, if not the world), and those people that came to this site by accident when they were looking for A.J. Foyt’s homepage. I promise that before the year is through, the second episode of the new season of the Cocktail to Cocktail Hour (the best little cocktail video show in all the land) will be posted right here on Spiked Punch. I also promise that the below Champagne Punch recipe, handed down from generation to generation (and printed in Good Spirits, among other spots), will charm anyone you’re having over for Christmas or any other winter holiday of your choice. Since I can’t be there, dagnabbit, serve this punch and know that through the miracle magic of the holidays I’ll be toasting with you wherever I am, no matter the miles between us. And finally, let me promise one more thing: to wish you a happy holiday season. And now I’ve done it.
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 13, 2011
You can call it a G&T if you want (which makes it sound coolly British), but even with the more swinging moniker I probably haven’t had one in, oh, ages. Mostly because I don’t like them, due, I think more often than not, to the tonic tasting something like wobbly aluminum. Even in today’s modern champion bars, where you’ll find homemade tonic here and there, I haven’t gone back. Beyond the tonic troubles, it also traces to a time when I wasn’t able to lay my sticky hands as readily on gin that could take the G&T to the heights I desired in my little boozy heart. So, historically, I was G&T opposed. However, recently, our pal Erika turned 40, and we hosted the party in our garage bar (please don’t tell the fuzz). And Erika, it seems, has a serious fondness for the Gin & Tonic. So, that was one of the drinks on the menu (the other I’m going to detail later in the week). To try and get it worthy of being a celebratory highlight (instead of a low light), I found the finest tonic I could here in Seattle (it was Fever Tree tonic, and it was I must admit darn good) and then mixed it up with a gin from the other side of the country that I’d recently been sent, Brooklyn Gin. Brooklyn Gin has a hefty bottle (and perhaps the heaviest lid ever) that sports all kinds of iron-mongering style, but even better was what I found inside: a gin that straddles the classic juniper-forward gins and the newer floral numbers. So, a hint of the floralness under a juniper and peppery upside that mixed with the Fever Tree tonic perfectly. We garnished this better-by-far-than-normally-served G&T with either lemon, lime, or cucumber. Erika likes the latter, and hey, it was her birthday.
2 ounces Brooklyn gin (or thereabouts)
Chilled Fever Tree tonic
Cucumber slice (or lime or lemon if you want)
1. Fill a highball or rocks glass three quarters up with ice cubes. Add the gin, and then fill almost up with tonic. Stir a bit..
2. Garnish with your garnish of choice. And a happy birthday song.
November 9, 2011
It’s been over two years since I had a quote up here from Harold Q. Masur (though, between us, I’m guessing he hasn’t noticed), who I like cause books I have by him fit into my pockets, and because his characters don’t shy away from the sauce, and cause in the below quote he mentions three delicious boozes, and because he isn’t pulp enough to be distracting, and isn’t so light as to float away into a land of cotton candy and unicorns. Though, honestly, that doesn’t sound bad, either. Anyway, this is from a book called Bury Me Deep, and it involves a lawyerly type chasing around a drunken literary type and a girl. Which, honestly, doesn’t sound much different than some afternoons I had way back when (except the lawyerly type part).
A marble-eyed waiter with a pushed-in face and a malevolent twist to his mouth came over, snapped a napkin, nodded. I ordered bourbon for myself, Dubonnet for Dulcy, and Bob ordered a bottle of Napoleon for himself.
—Bury Me Deep, Harold Q. Masur
October 26, 2011
I’ve gone into talking about my on-again, off-again, relationship (and by relationship, I mean I’m a reader and he’s an author who’s never heard of me) with pulp, police procedural, detective, etc. writer Lawrence Block already. So, I won’t go into that. But I did just read the randomest book of his, which he wrote long ago under a pseudonym he never used for another book (a fake name that I don’t know, and which isn’t listed, by the way). The book’s called Killing Castro, and that’s the basic overview. Five guys, for different reasons, get together to go kill Fidel in the 60’s, then are broken into groups, and the book has them all narrating at different parts, and also has sections of Castro history. Weird, right? Actually, pretty darn fine (I love the multiple narratives when done well). Lots of drinking, mostly of the whiskey straight variety, but the quote I liked best doesn’t even mention a specific drink. But there’s something so, matter of fact about it,. I love it (and wish I was tough enough to live it). Maybe you will, too? Maybe Castro does, too, for that matter.
‘We’ll sack out for eight hours, then send out for some food and some liquor. You drink?’
‘Good,’ Turner said. ‘We’ll get some food and we’ll get some liquor, and I’ll call somebody on the phone and get a couple of girls. We’ll eat the food and we’ll drink the liquor and we’ll lay the girls. Then we’ll go to Cuba and get our asses shot off. That sound okay to you?’
‘Sure,’ Hines said.
‘Fine,’ Turner said. ‘Now let’s get some sleep.’
–Lawrence Block, Killing Castro
October 10, 2011
I don’t know too many kids who grew up when I did (in the 1980s, that is) who don’t have at least a little soft spot in their heart for the movie Fletch, starring Chevy Chase. And those that won’t admit it probably are all about pretending they’re a 10 years-younger-than-they-really-are hipster. Well, phooey on them. I’m not saying Fletch necessarily has aged all that well, but heck, I still get some laughs out of it. What I didn’t know back then, but know now, is that Fletch was actually in a pretty lengthy series of books by Gregory McDonald. I recently picked one up, for nostalgia and Chevy’s sake, and the book was all right—not great, a little aged, but okay. It did have one standout quote, though, which is below, and which mentions a “rum toff.” Anyone out there know what’s in a rum toff? C’mon, bar geniuses, let me know. I wanna have one, and toast Fletch and the 80s and say things like “You using the whole fist, Doc?”
‘You were in the motel bar last night?’
‘Yes. Drinking rum toffs.’
‘What’s a rum toff?’
—Fletch and the Man Who, Gregory McDonald
August 18, 2011
Here’s something long-time readers (all three of you) of the Spiked Punch don’t see very often: a drink recipe with vodka. It’s true, I find most mass-produced modern vodkas a wee smidge, well, boring. Flavorless, even. This has probably and sadly kept me away from some modern craft-y vodkas, ones I would enjoy. Until recently, that is (and that, friends, is what we call an “ah-ha” moment). Recently, I’ve been lucky enough to try some of the new local vodkas, those created around the Seattle and WA area, and I’ve been blown away–complex vodkas with intriguing flavor profiles? Amazing. I’m talking about vodkas like Bainbridge Organic’s Legacy vodka, Woodinville Whiskey’s Peabody Jones vodka, and Sound Spirits’ Ebb+Flow vodka. The latter is what I used in the below drink, because it’s flavor, which comes from using 100% malted barley, mingled well with some tasty Earl Grey syrup I received from the fine folks at Deluxe Foods. Deluxe isn’t selling their syrups yet (I don’t think–though if you’re in Seattle you should stop by a Farmer’s Market and ask), but keep checking the Deluxe Foods site for when they do. The Earl Grey syrup has a subtle-but-evident tea taste and a nice medium sweetness. Sorry to list a recipe that might have hard-to-find ingredients, by the way, but you know what they say: fate favors those who track down hard-to-find-ingredients. Or something like that.
2 ounces Ebb+Flow vodka
1/2 ounce Deluxe Foods Earl Grey syrup
1/4 ounce Lillet blanc
1/4 ounce freshly squeezed lemon juice
1. Fill a cocktail shaker halfway full with ice cubes. Add everything. Shake well.
2. Drain the mix into a cocktail glass and enjoy to the fullest.