November 8, 2019

What I’m Drinking: Oh Sherry, Take 37

I have to imagine there are many sherry cocktails called “Oh Sherry” – I myself have an article about sherries called that. It’s such a musical name, and takes you on a journey (haha, I couldn’t resist), much like that breathless moment when a non-sherry drinker has good sherry, or a good sherry cocktail for the first time. To set this particular sherry cocktail apart, though, I’ve added Take 37 to the name. Why 37? I just felt like it! What also sets this particular sherry cocktail apart is Williams & Humbert Dry Sack Medium sherry.

With a citrus and cinnamon spice overlaying a lovely nuttiness, all with a smooth crispness accented when chilled, this sherry is nice on its own (don’t forget the chilling), but plays particularly well with others in cocktails, too. It also delivers a solid history, as Williams & Humbert has been making sherries and brandy for more than 140 years. What to mix with it on a late fall day? I wanted to keep things light – one of the many bonuses with sherry is that due to low abv-ing, you can use it as a base and have more than one without toppling. Bringing vermouth into play as our second ingredient doesn’t throw that equation off either, and here I went with Priorat Natur Vermut (or vermouth) an earthy Spanish vermouth, with citrus, almond, floral, and spice accents, and just a hint of bitter.

To our two Spanish pals, I also brought an island favorite, with even more citrus and a hint of sweet, Pierre Ferrand Orange curaçao, a wonderful addition to many cocktails and bar shelves. The final component, Fee Brothers Peach bitters, here bring into a slightly different fruit note, and a little more depth while still adhering to the overall light mood. You’ll sing this drink’s, and sherry’s, praises after one sip.

oh-sherry-take-37Oh Sherry, Take 37

 

Cracked ice

1-1/2 ounces Williams & Humbert Dry Sack Medium sherry

1 ounce Priorat Natur Vermut

1/2 ounce Pierre Ferrand Orange curaçao

Dash Fee Brothers Peach bitters

Lemon twist, for garnish

Mint spring, for garnish (optional – but I’d suggest it)

 

1. Fill a cocktail shaker or mixing glass three quarters up with cracked ice. Add everything but the garnishes. Stir well.

 

2. Strain into a cocktail glass. Garnish with the twist, and, perhaps, a mint spring. I went just with lemon on my first drink, but added mint to the second and it was a treat.

October 18, 2019

What I’m Drinking: Simian Seriously

Let’s start with the title inspiration here, and the base of this drink that you’ll want to make all your drink-loving pals, cause it’s serious only in how seriously anyone who has it will love it (the drink, as well as the base), that base being Monkey 47 Schwarzwald Dry Gin. If you haven’t had this gin (what’s up with you?), it brings a lovely smooth juniper-ness swirling on the tongue with citrus, spice, pepper, botanicals, and berries accents on all sides. Also, their website is so darn cool, in an old-timey newspaper style (the Monkey Drum is the name), with articles, information, recipes, neat-o images, and more (they also do a magazine where some of this is available). It is so cool and well done I almost want to see if I can work there. And that level of care of course is also what drives the gin! It’s a gin that needs to shine, and it certainly does so here, in this (as you’ll see!) Martini-esque beaut.

 

Of course, with a good base, you’ll also want some good other players, and here we have two Washington-state numbers that if you haven’t had, you’ll want to track down. First, Brovo’s Pretty vermouth. A blanc style vermouth, Pretty is, well, pretty, and pretty darn good, with a Pinot Gris wine base and spice, floral, and lemon notes. Then, I added perhaps my favorite ingredient of the year so far, Scrappy’s Black Lemon bitters, which has a unique earthy lemon-ness. Buy why am I still typing – let’s get to this cocktail.

simian-surpriseSimian Seriously

 

Cracked ice

2-1/4 ounces Monkey 47 gin

3/4 ounce Brovo Pretty vermouth

2 dashes Scrappy’s Black Lemon bitters

Lemon twist, for garnish

 

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

 

2. Strain into a cocktail glass, and garnish with the lemon. Be serious (about enjoying the drink, not about things in general, that is).

September 3, 2019

Cocktail Talk: The Silent Witness

https://i.ebayimg.com/thumbs/images/g/nasAAOSwbzxcn9Xd/s-l225.jpgI’ve had a couple Cocktail Talks from George Harmon Coxe on the ol’ Spiked Punch, but not an inordinate amount. Which is a bit odd, as I sorta like his probably main star, photographer/drinker/mystery solver Kent Murdock. Maybe I just need to track down some more books? Recently, I did score a good one, The Silent Witness, in a two-novels-in-one hardback-book book, if that makes sense (the others was a great Simenon, Maigret and the Informer, and why don’t we do these “duo” books anymore? Modern authors too snooty to share?). Interestingly, it doesn’t star Mr. Murdock, but instead PI Jack Fenner, though Murdock shows briefly, as they both share the same fictional universe! I love that! It’s a crossover, in a way, and I think there were more, and Fenner shows up in small roles in the Murdocks I’ve read. We talk about crossovers now in movies as if they never happened before, but here we are. Oh, the book’s a good read, too, with a more slow burn development than many (the murder doesn’t happen for say 90 pages), and a neatly draw-out denouement between PI and villain, with lots of clues along the way. A good one – especially when paired with a book staring our old pal Inspector Maigret, and when featuring this quote.

 

But I can buy a drink while you two get acquainted . . . what will it be? He added when the waiter approached.

Nancy showed no hesitation. “A very dry Martini with a twist, straight up.” “I think – maybe a Cinzano and soda, with a bit of orange peel,” Kathy said, and Fenner asked for a Scotch and water.

 

— George Harmon Coxe, The Silent Witness

June 7, 2019

What I’m Drinking: Four Quartets

“And all shall be well and
All manner of thing shall be well
When the tongues of flames are in-folded
Into the crowned knot of fire
And the fire and the rose are one.”

It is a wild historical fact which I’ve uncovered, as well as just some wild genius, that T.S. Eliot, years ago, wrote a poem (Little Gidding, part of Four Quartets) about this drink that I invented just weeks or months ago. I mean, looking into the future that way is phenomenal! And the drink in itself is fairly phenomenal (I say, humbly) as it mixes together a few ingredients that you might not have thought went together: rosé wine and tequila (which of course is made with fire in a way). But they do! As Eliot predicted. Amazing. Not sure how the other two ingredients tie into the poem, but I feel that’s my fault, not being great at literary criticism. Oh, those other two ingredients include Bluewater’s lovely, and limited (so come out here and get when you can), tantalizing floral and spice Cardamon Elderflower liqueur, and the also lovely Carpano Bianco vermouth, which has a delicate wine, citrus-and-other-fruit, springtime botanical nature. Really, this is a pretty poetic drink all told! Try it, while reading the poem, and see if you agree. And if you don’t, take it up with Eliot.

four-quartetsFour Quartets

Cracked ice
1-1/2 ounces rosé (something dry but with floral accents works nicely)
1-1/2 tequila blanco
1/2 ounce Bluewater Cardamon Elderflower liqueur
1/2 ounce Carpano Bianco vermouth
Lemon twist, for garnish

1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add our four core lines (or boozes, that is). Stir well.

2. Strain into a cocktail glass, garnish with the twist, and get your poetry going.

May 17, 2019

What I’m Drinking: Within the Week

Okay, don’t be upset, but this drink (which is delicious, a smidge sweet, a hint botanical, a miniscule citrus-y, fragrant, all that) uses a homemade ingredient which I’m not providing the recipe for. Because I sorta forgot it! See, I was making some basil-lemon simple syrup as one does, but I didn’t actually write down exactly how much basil I used. It was let’s say a decent-sized bunch and a half. And I didn’t write down the exact amount of lemon juice used, but let’s say it was the juice of half a lemon. Can that get you there if you add it to a regular simple syrup recipe that delivers like three cups or thereabouts of syrup? I think it can (don’t forget to let it seep awhile and strain the basil out and all that)! If you are brave, and resourceful, and heroic, which you, I believe, are!

And it’s one wonderful syrup, which here goes wonderfully with gin. I used Sipsmith London Dry gin, which I like lots, and not just cause of the cool swan art on the bottle. But also cause of the lovely juniper, lemon citrus, and orange marmalade, dry-ish profile. It’s a yummy gin if you haven’t had it. And, speaking of yummy, our third ingredient here is Carpano Bianco vermouth, a light, wine-citrus-mineral-fruit treat that should be a part of any respectable set of liquor shelves. Altogether, this drink delivers in a manner ideal for a spring day or summer evening – now you just need to be a little heroic and make it.

within-the-week
Within the Week

Ice cubes
2 ounces Sipsmith London Dry gin
1/2 ounce Carpano Bianco vermouth
1/2 ounce basil-lemon simple syrup
Basil leaf, for garnish

1. Fill a cocktail shaker halfway full with ice cubes. Add everything but the leaf (beleaf it!). Shake well.

2. Strain into a cocktail glass, and now add the leaf. Leaf it up!

March 15, 2019

What I’m Drinking: Rye Not? With Clyde May’s Rye

Okay, there has to be a drink named this, right? It’s just too good not to have been utilized by some creative bartender (of which there are millions, lucky us), and so whomever has done so, my apologies. And if really there isn’t, than, wheee! Anyway, as you might expect from this name I’ve been mulling over, this is a rye drink, and one that hews close-ish to a rye Manhattan, which I think is a good place to start.

Another good place to start is the rye I’m using here, Clyde May’s rye. Clyde May’s is made by the Conecuh Distillery and is named after Alabama’s most famous bootlegger/moonshiner from days of yore (meaning, days when we had moonshiners, and not liquor stores one could trot into, or fire up online). I had their bourbon in a Mint Julep not too long ago, and you can go read about it. But now, it’s rye time, cause, as the drink name tells us, Rye Not?

The Clyde May’s rye is aged a minimum of three years and rolls off the tongue at 47% ABV. On the nose, it delivers some spice, caramel, and flowery notes, which unfold when sipping into a little stone fruit (apricots, I say!), and more spice and rye goodness, and a hint of pepper and sweetness trailing. A nice sipper, but also nice in cocktails like this one, where I – after due consideration – follow up on those apricot notes I parsed out above, by mixing it with a little (don’t want to overwhelm) apricot liqueur, as well as a little peach bitters, and to bring us all home, some Punt e’ Mes vermouth. All together, a swell drink for right about now, where there’s chill still in the air, but perhaps a dream of spring coming closer every day.

rye-not
Rye Not?

Ice cubes
2 ounces Clyde May’s rye whiskey
1/2 ounce apricot liqueur
1/2 ounce Punt e’ Mes sweet vermouth
2 dashes Fee Brothers Peach bitters
Big ice cube (or more little ones)

1. Fill a mixing glass halfway full with ice cubes. Add everything except more ice. Stir well.

2. Add a big ice cubes or some smaller ones to an Old Fashioned style glass. Strain the mix into the glass. Sip up!

March 12, 2019

Drinking the Xavi at Seattle’s Cloud Room with Jay Kuehner

Seattle has loads (most in the world, in my opinion, admittedly biased) of fantastic bartenders, some shaking more recently, and some who have shaken for years, and helped develop not only our cocktail culture, but the world’s. One of those who fall into that elevated category is jolly Jay Kuehner, who has bartended in a number of spots, but who is perhaps most known for his groundbreaking work at the gone-but-not-forgotten Sambar, and who is now (among other things) making delicious drinks at The Cloud Room. One of those is called the Xavi (a Spanish-inspired spritz), and I was lucky enough to write a bit about it, and Jay, for the smashing Seattle magazine. So, go read about the Xavi spritz made by Jay Kuehner.

March 8, 2019

What I’m Drinking: The Leaping Drive

This is one of those drinks that appear to be related to a number of other sippers. It has a connection to the Sidecar, with lemon and Cointreau, and especially what some call a Chelsea Sidecar, which uses gin as the base spirit. It’s also connected to a drink called the Leap Year (a fine drink I should talk more about here sometime), which has gin, Grand Marnier, lemon juice, and sweet vermouth. Not to mention bunches of other gin, lemon, vermouth variations (and Cointreau, too). But, with all that, I think this particular configuration is its own animal, and so while the name (perhaps obliquely) points to some of its antecedents, the end result is a worthy sipper just for its own tangy, spring-y, botanical-y, subtle-y orange-y, taste. When you sip it, springtime or not, you’ll understand what I mean, and forget about all that other stuff I mentioned. Just sip, sip, sip.

leaping-drive
The Leaping Drive

Ice cubes
2 ounces gin (I used Bombay Sapphire, and it served me well)
3/4 ounces Blanc vermouth (I used Dolin, and it was delicious as always)
1/2 ounce Cointreau
1/4 ounce freshly-squeezed lemon juice
Lemon twist, for garnish

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

2. Strain through a fine strainer into a cocktail glass (or comparable). Garnish with the twist.

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