What I’m Drinking: The Stoni

Strawberry season is super swell, sweet some might say! Heck, I might have said it not so far back in Spiked Punch history when extolling the virtues of the homemade strawberry liqueur I made, Strawcurranterry, also not so far back. When it rains strawberries up this way, it really pours (if I may stretch metaphors to the breaking point of sense), and so not only did I make said liqueur, but also tossed some fresh-picked-by-my-own-hand strawberries into other big jars with other tasty things – including gin! I didn’t alter the concoction any further than that, though, just took 2 cups of Sipsmith London Dry gin and added it to 2 cups muddled strawberries, and then let them get acquainted for about a month, afterwhich I strained it through cheesecloth and voila! Strawberry gin. Delicious, by the way, over ice on its own. But also delicious in cocktails, including The Stoni. The clever among you (which is all of you, as I’m sure anyone who reads this is clever) will probably guess that The Stoni is perhaps a Negroni, made with said strawberry-infused gin, and you’d be right! I felt that calling it a “Strawberry Negroni” violated all my diatribes about creative naming of drinks, but did want to reference the antecedent, as nothing else has changed (outside of the garnish). So, it’s not overly strawberry-y, and still carries the Negroni balance and beauty. But altered with fruity undertones that add a hint of summer and orchard or fruit farm. Interesting? Yes! Delicious? Indeed! Easy, and worthwhile, provided you have good fresh strawberries and a month to spare? Darn tooting.

The Stoni

Cracked ice

1-1/4 ounces strawberry-infused Sipsmith London Dry gin

1-1/4 ounces Mancino Rosso vermouth

1-1/4 ounces Campari

Ice cubes

Strawberry slice, for garnish

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

2. Fill an Old Fashioned or comparable glass halfway full with ice cubes. Strain the mix from Step 1 into the glass. Garnish with the strawberry slice.

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What I’m Drinking: Negroni with The London Nº1 Gin, Mancino Vermouth, and Campari

Ah, the Negroni. You kids probably won’t believe this, but I remember way back when when I had to describe to even good, reliable, knowledgeable, wonderful bartenders how to make a Negroni, what was in it, soup to nuts, as they say. And now there are probably 348,651 variations, many of which are happy to use the name, or some bastardization of such, attached to a drink that might not have much if anything to do with the original. But hey, people, you be you. I may bemoan the lack of naming creativity, but certainly won’t turn down a good drink no matter the name. But, as a classic song told us, ‘there ain’t nothing like the real thing, baby.” So, today, we’re taking it classically, in the one configuration that really deserves the name: Gin, Italian (or rosso, or sweet) vermouth, Campari, over ice, with a … lemon peel? Well, I somehow was out of orange, which I’d normally go with. So, I myself have now undercut the above sentences, in a way. Let’s pretend this never happened, and instead talk about The London Nº1 gin, which I’m using here. Pale-blue tinged with juniper, savory, bergamot, licorice, lemon and orange peel, cinnamon, iris root (which I believe delivers that blue-ness in coloring), and more used in the making, and based on a spirit made from English wheat. Together, they deliver an earthiness the smooths into citrus and floral notes in an enticing manner. Our next component: Mancino Rosso vermouth. They themselves say that this vermouth is of “exceptional quality and refined organoleptic characteristics,” and as “organoleptic” is my new favorite word, I couldn’t agree more. 38 aromatic herbs combining into a lush mixture that delivers spice, sweet, forest-at-dusk-with-flirty-druids-dancing notes (helped along by vanilla, rhubarb, juniper, toasted wood, myrrh, cloves, cinnamon, orange peel, and the like). And then, Campari. What can you say about something that, if it wasn’t in the world, the world would feel lacking at a spiritual level? Nothing does the love that is Campari justice. Just know that without it, birds would stop singing and bunnies stop hopping. I am very excited for this Negroni. You will be, too. Heck, you’ll even want to give me a hand when you have it.

The Negroni

Cracked ice

1-1/4 ounces The London Nº1 gin

1-1/4 ounces Mancino Rosso vermouth

1-1/4 ounces Campari

Ice cubes

Lemon twist (or orange, if you have one)

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

2. Fill an Old Fashioned or comparable glass halfway full with ice cubes. Strain the mix from Step 1 into the glass. Garnish with the twist.

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What I’m Drinking: Sprezza Bianco

Sun-loving swillers, it’s no secret but if you’ve forgotten, summer is sneaking up swiftly. So, you need to have some swell summertime sippers readily at hand. If you don’t (and even if you do, cause really more than one is necessary), then let me make a suggestion, one which will make your summer flavorful, fun, and frolicking: stock up on the Sprezza. Made over here (“here,” at the moment I’m typing, means USA), but very influenced and ingredient’d by Italy, Sprezza are canned drinks that combine vermouth, Scrappy’s bitters, mineral water, and carbonation in a lovely-designed can, memorable and stylish like the Sprezzas themselves. There are two versions, Rosso (utilizing Mancino Vermouth Rosso and Scrappy’s Orange bitters into a rich, mountain meadow sunshine-y combo), and what I’m having today, Sprezza Bianco. Bianco combines bright Mancino Vermouth Bianco and Scrappy’s Orange bitters into an ultra-refreshing beauty, with floral notes, mint, and hints of bitter and citrus. It’s dry, but not drying, if that makes sense, light on its feet, ideal for a day spent in the summer sun with friends and laughter. I like it over ice, with a twist of lemon (or orange, perhaps), but having it well-chilled straight out of the can isn’t a bad idea, if in a hurry. I’m not sure where all you can pick up Sprezza cans, but I hope it’s in your area – summer just won’t be the same without some cold Sprezza.

Sprezza Bianco

Ice cubes

1 can Sprezza Bianco

Lemon twist

1. Couldn’t be easier: fill a wine glass three-quarters up with ice cubes. Pour the Sprezza over the ice and in the glass. Twist the twist, and drop it in. Summer awaits!

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What I’m Drinking: Baciami Subito

You know those Fridays when you aren’t sure what to make, cocktail-wise, and you go to the shelves, and pick up the biggest library of cocktails you can get, or, to be specific (both language-wise and title-wise), Il Grande Libro dei Cocktails? Those ones? No? Yes? Well, either answer, this happened to me recently – luckily, I’d picked up said grand library, oh, now a few years back in a swell used bookstore in Sansepolcro (I sure hope that bookstore is still there and open through it all), so on this Friday I could open it, swing over to the “Cocktails del Amore” chapter (cause I’m a romantic, and cause I really like this picture of these cuddly glasses kissing – aren’t they cute!

), and decide to make a drink I’ve never made, called Baciami Subito, which was so intriguing, and which really shouldn’t have, to me at first glance at least, made sense: I mean, dark, rich, intriguing Cognac with light, springy, dry vermouth, and then bitter Angostura with it, too? On the flip side, it does sound good, now that I type it out, and, you know what, it is! Those lighter notes from the vermouth really start to accent the Cognac once mixed. But is it right for the romance chapter, which here (and otherwheres) tends to lean to sweeter liquid fare? However! If you realize or remember that Baciami Subito means “kiss me right now,” well, then, it’s a twist (no twist here though, but a cherry), because this drink does have a tasty kick that not only could induce rapid kissing, but also can me you feel fun-oozy like a good quick kiss. So, there we are, smooches all around!

Baciami Subito

Cracked ice

2-1/4 ounces Cognac

1-1/2 ounces dry vermouth

2 dashes Scrappy’s Aromatic bitters (the book suggests Angostura, which is dandy I’m sure, but I had the also-dandy Scrappy’s Aromatic neat. The book also suggests three dashes, but I found two enough)

Cherry, for garnish

1. Fill a mixing glass or cocktail shaker halfway full with cracked ice. Add the Cognac, vermouth, and bitters. Stir well, or “vigorosamente!”

2. Add a cherry (or two if feeling flirty) to a cocktail glass. Strain the mix from Step 1 into the glass and over the cherry. Sip, and kiss at will.

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What I’m Drinking: The Earth’s Attraction

It’s a familiar and beloved story with an alluring gravity: you are walking by your liquor shelves (or cabinet, or bottle stash, or near-toppling table, or bar cart, or horse’s buggy, or pie safe, or wherever you choose to keep your booze) and you catch, from the corner of your eye, a little wink from a gin bottle. Wink-wink, you think you saw, and knowing how flirty gin is, you stop, and peer at the bottles (in this scenario you have more than one type of gin, which I’m sure you do), and try to decide which gin is calling you over, wink imagined or not, because by now all this gin-ing has made you thirsty for a gin drink.

Well, I am here to help, with The Earth’s Attraction, a drink I made with Bluewater’s Halcyon gin, made up this way in Everett, WA, and “distilled by open flame” as they say. It brings a layered London-style, with reliable juniper backed by citrus and spice (a little angelica, orris root, and cinnamon). Yums. It provides the gravitas and base here, with our secondary players being dry vermouth (for the botanical and lighter herbal accents), Giffard’s Crème de Pêche de Vigne (for the vineyard peachy-ness we all desire, a wee bit of sweet, and nuttiness, too), and Scrappy’s Orange bitters (because bitters makes it better – plus orange layers and deep herb and spice notes). Oh! And a twist of lemon, whose heavenly citrus oils bring it all together, like Saturn’s rings. Celestial enough? I think so!

The Earth’s Attraction

Cracked ice

2 ounces Bluewater Halcyon gin

1/2 ounce dry vermouth

3/4 ounce Giffard’s Crème de Pêche de Vigne

Dash Scrappy’s Orange bitters

Lemon twist, for garnish

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

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

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What I’m Drinking: The Manhattan, with Early Times Bottled in Bond Bourbon

There are days when you want to unbury a drink from an old book or pamphlet, a drink that hasn’t been sipped for many years, and other days when you want to make up a whole new drink, one that you’ve created for your very self for the very first time, and then other days when you want to try and recreate a drink you had out (or as take-out, in currant circumstances) at a local watering hole, made by a talented drink-slinger, and then other days when you just want to have a classic Manhattan, one made with Early Times Bottled in Bond bourbon. Today is that day! For me, at least, as I recently received a bottle of said Early Times bourbon – lucky me! – making it all possible. Early Times Bottled in Bond bourbon has a long and interesting history, including being lost to all from I believe the 1980s until a slow re-release that started in 2017. Aged 4 years, and at 100 proof, this tipple treads an approachable path, with some umph beneath, swirling a sweetness on the nose that lingers through a citrus, caramel, vanilla flavor with spice hints popping up, and then popping up more and more through the finishing moments. Overall, just a delicious, friendly bourbon that everyone I know enjoys sipping slow as the sun goes down. But that approachability also means it’s a dandy cocktail base, too, and the Manhattan is a swell cocktail to base on it. As it has that little sweetness, I went with Punt e’ Mes as the vermouth, because it’s a little drier with beauteous bittery herbal notes – a good choice, I have to admit! And for the bitters themselves, I picked Scrappy’s Aromatic bitters, which is an ideally-balanced spice and herb bitters in a classic style, superb here.

The Manhattan

Cracked ice

2-1/2 ounces Early Times Bottled in Bond bourbon

1/2 ounce Punt e’ Mes sweet vermouth

1 dash Scrappy’s Aromatic bitters

Cherry (I used a Rainer cherry I’d had mulling with mates in some bourbon, but a good Maraschino would work a treat, too)

1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the bourbon, vermouth, and bitters. Stir well.

2. Add a cherry (or two!) to a cocktail glass. Strain the mix from Step 1 into said glass. Enjoy.

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What I’m Drinking: The 6 O’clock Cocktail

You know (cause I’ve mentioned it before and you’ve memorized every word I ever typed, which is a bit, oh, nice but also maybe makes me wonder if you need to get out more, which is, I realize, a bit difficult to do right now, but I’m wandering) I sometimes like to go to my liquor/cocktail book shelves, grab a book at random, and then make a drink from said book. But you may not know that on rare occasions I do the same, but instead of the shelves go to a little container I have of drink-related, let’s call them pamphlets, or little soft-back-y things, mini-books perhaps. A lot of these used to float around, and some still do, but in their late 50s, 60s, maybe even early 70s heydays, lots of liquor brands, and even some stores, used to make these, doll them up, and use them as recipe-filled promo pieces. Neat, right? I have a stack, not a large stack, but a stack, and just reached into it and pulled out a pretty one called Come for Cocktails. Published by The Taylor Wine Company in 1958, it leans as heavily towards food recipes as drinks, and is squarely in the “more entertaining is better” camp, one I agree with (when pandemics make such a thing safe). It has some recipes you’d expect, some you might not, and some really sweet illustrations, including this jolly jumping shrimp one:

And this dancing sherry and glasses one:

The latter one is important to us here and now, as the drink I picked to make from our Come for Cocktails mini-book is called The 6 O’clock Cocktail, and features sherry, along with equal parts sweet and dry vermouth. There has to be (I’m wracking my brain, but my brain is old and full of cocktails) a drink with a different name that has equal parts of these three lovelies, right? There are the classic Adonis and Bamboo cocktails with sherry and one each of our vermouth pair naturally. But both with a different name? I can’t recall, but really, it doesn’t matter that much, or enough to stop me drinking this perfectly-balanced beaut, which lets all those herb-y, nut-y, botanical-y scents and tastes play around the palate like a dance party. A lot depends on what variety of such you use. Sadly, in a way, I did not use Taylor branded sherry and vermouth – which I think has been lost to the liquor shelves of time. I did use Punt e’ Mes Italian vermouth (I felt its drier, herb-forward umph would be good), Dolin dry vermouth (cause I like it), and Williams & Humbert Dry Sack medium sherry, which is a dandy nutty mixing sherry. Altogether: yummy. Try it, and next time you pass a rack of booze-pamphlets in your house or a used bookstore or antique mart, maybe pick one up and make a drink from it. It worked for me!

The 6 O’clock cocktail

Cracked ice

1 ounce dry vermouth

1 ounce sweet vermouth

1 ounce sherry

Lemon twist, for garnish

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

2. Strain into a cocktail glass, and garnish with the lemon twist.

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What I’m Drinking: As Luck Would Have It

Once upon a time (a recent time, admittedly between us friends) I had a drink here on the Spiked Punch drinks blog called Spirit and Substance, within which I dropped tales of some homepage plum shrub and grenadine that a powerful pleasant pal had gifted me and mine. In that drink tale, the plum shrub was used, and now, here, As Luck Would Have It, we’re using the grenadine. And it’s key to have homemade grenadine me thinks, as (in the main) most store-bought grenadine isn’t all that fine. There are a few brands perhaps? But be safe, make your own, and have the lush, tanged, deeply good grenadine you deserve. There’s a homemade grenadine recipe below, if needed. But that’s just the beginning of our luck! With the grenadine here are many more lucky things, beginning with Montefalco Rosso, an Italian wine made of a bland of Sangiovese and Sagrantino. Specifically, here, I used Cantina dell’Alunno Montefalco Rosso, which is robust, fruity (cranberries and plummy-ness), herbal, and approachable. Delicious, I tell you, and the ideal base for a fall-time wine cocktail like we’re whipping up here. To bring more fruits (and a nice belly warming), we’re also adding Sidetrack Plum brandy, made with plums grown not but yards from where the still is that makes this clear, strong, bracing, lovely brandy – oh, made in WA, by the way, much like our next introduced ingredient, Brovo Spirits Jammy sweet vermouth. If you haven’t had the Jammy, then jump on it, cause it really lives up to its name, with a rich, cherry, chocolate, spice flavor. And then, to round and even the flavor, a slip of lemon juice, and a twist of orange. Altogether, a bounty of yumminess that’s lucky indeed.

As Luck Would Have It

Ice cubes

2 ounces Cantina dell’Alunno Montefalco Rosso

3/4 ounce Sidetrack Distillery Plum brandy

3/4 ounce Brovo Spirits Jammy sweet vermouth

1/2 ounce homemade grenadine (see Note below)

1/8 ounce freshly squeezed lemon juice

Orange twist, for garnish

1. Fill a cocktail shaker halfway full with ice cubes. Add everything but the twist. Feeling lucky yet? Shake well.

2. Strain the luck through a fine strainer into a cocktail glass. Garnish with orange.

A Note: Hey, homemade lovers! This grenadine recipe’s a snap to make, and a joy to add to cocktail or soda:

Homemade Grenadine

4 cups unsweetened pomegranate juice

1 pint fresh raspberries

4 cups sugar

2 ounces orange flower water

1. Add the pomegranate juice and raspberries to a large saucepan and place over high heat. Cook for 15 minutes.

2. Let the mixture stay at a steady boil, stirring occasionally, for 15 minutes longer, reducing the heat if needed to prevent burning.

3. Slowly stir in the sugar, stirring continuously. When the sugar is completely dissolved, remove the pan from the heat and stir in the orange flower water. When the sugar is completely dissolved, remove the pan from the heat and stir in the orange flower water.

4. Let cool, and strain into bottles. Refrigerate in an airtight container for up to 1 month.

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