What I’m Drinking: The Walrus

Lumbering across the ice, across the minds of those in its path, driven by a hoard of idiots, all the way from the Nordic realms all the way across Canada, all the way down over the northwest coast, and all the way farther down the coast, farther, farther, the Walrus lumbers, leaving havoc in its wake. Of course, that’s a different Walrus than this drink, which is actually a stitch sweet, in a way, perhaps too much so for some (though it is only a stitch, and anyone who says it’s too much is one of those people who probably think they have something to prove because of inner turmoil around how people perceive them. Yawn), but also well savory, and citrus-y, too, all thanks to how the ingredients come together in a convivial manner. It’s a Walrus to visit again and again. Much different than our original Walrus, who maybe, just maybe, just needed one of these drinks.

The Walrus

Ice cubes
1-1/2 ounce rye
1/2 ounce Punt e’ Mes vermouth
1/2 ounce Cointreau
1/2 ounce simple syrup
2 dashes Scrappy’s orange bitters

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

2. Strain into a cocktail glass. Drink, while looking towards the stars.

Leave a comment »

| Share:

What I’m Drinking: Rabo de Galo

I was recently lucky enough (don’t be mad at me – I like to share) to receive a bottle of Novo Fogo Single Barrel cachaça – it was from barrel 152, to be precise. If you don’t know Novo Fogo, well, you should! They’re an organic-certified, handcrafting, recycled-glass using, zero wasting cachaça distiller (from Brazil naturally, where all cachaça is made), incredibly focused on sustainability and using processes that are going to deliver high-quality spirits, sure, but also make it possible to do this over the long term without destroying their neighborhood. That gets a RIGHT ON! from me.

With all that said, I need to drink more cachaça. It’s made from fresh-pressed sugar cane, and there are loads available there days, many solid versions and a lot of variety in taste and such. But now back to the matter at hand. Barrel 152 has a good history – aged for three years in oak, it’s a sip-able representation of Novo’s locale (coastal mountains), with a hint of the sea in the aroma, along with cream, and a flavor of toasted coconut, walnuts, more cream and butter, and oak. Neat or over a single ice cube, it’s something to savor.

But also something to put in cocktails (in my mind). It came accompanied by a little history/recipe book, in which I found the below recipe, in the barrel-aged cachaça section. When reading it, I got thirsty. Usually, I like to play around and create my own concoction (or rescue one from long ago) when I receive a new bottle, but here, I figured, the 152 was aged, so I’d give this recipe a try using it. I suggest you do the same, cause it’s a lovely, layered drink, with the herbal notes from our other players mingling perfectly with the Barrel 152 savory notes. It gets a RIGHT ON! as well.
Rabo del Galo

Cracked ice
1-1/2 ounces Novo Fogo Single Barrel 152 cachaça
3/4 ounce sweet vermouth
3/4 ounce Cynar
2 dashes Scrappy’s orange bitters
Wide swath of orange peel

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

2. Strain into a cocktail glass. Spritz the orange over the drink, so the citrus oil is expressed. You can add the peel to the glass, too, if you want.

Leave a comment »

| Share:

What I’m Drinking: The Mickie Walker with Benachie Scotch

Here’s a super cool knowledge nugget I would like to drop on you. There’s a company that’s dedicated to producing Scotches that are modern interpretations of long-lost whisky. They are reincarnating, as they coin the phrase, in a delicious manner, these Scotches. See, many distilleries had to close during the century previous to this one, due to things like prohibition, globalization, and other economic issues, and the founders of The Lost Distillery company decided that it would be tragic (and I agree!) for the whisky those distilleries were making to be lost forever. Now, they’re re-making the whisky, using blends, with a range that travels all five Scottish whisky regions. That’s super cool, right!

I recently was able to taste their Benachie Scotch, which is called Jericho in other spots in the world, and which is based on whiskey made from the distillery of the same name, a Highland distillery that ran from 1824-1913 near the town of Insch (go read the full story). It’s a friendly dram, with an approachable malty, peaty nose that has a hint of sweetness, and a flavor that’s oaky and nutty, with some fruit accents and accommodating pepper and spice. A fine Scotch to bring back to life! And one I couldn’t resist using in a lesser-known number from days of yore called the Mickie Walker.

The Mickie Walker

Ice cubes
1-1/2 ounces The Lost Distillery Benachie Scotch
1/2 ounce sweet vermouth
1/8 ounce freshly squeezed lemon juice
1/8 ounce homemade grenadine

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

2. Strain through a fine strainer into a cocktail glass. Don’t get lost while drinking.

2 Comments »

| Share:

What I’m Drinking: The Trocadero

Still thinking about what that perfect resolution for 2017 might be? Wavering between tired old standbys like losing weight, writing letters, wearing cooler socks, and reading more? Okay, wait, those are all great – do all of those. But also, let me propose another righteous resolution. Drink more vermouth. Vermouth, so often relegated to a sidekick or less, is making I believe a comeback, or in-roads, in a more serious way in the U.S. of A. Get on the train now, before the train is out of the station with all the vermouth in it. And a terrific way to tot up your vermouth-ing is with this very cocktail, The Trocadero, which uses both dry and sweet vermouths. It was never so easy to hold to a resolution.

The Trocadero, from Ginger Bliss and the Violet Fizz

Cracked ice
1-1/2 ounce dry vermouth
1-1/2 ounce sweet vermouth
1 dash orange bitters
1/4 ounce homemade grenadine
Lemon twist for garnish

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

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

Leave a comment »

| Share:

What I’m Drinking: All Mountains Are One

I was recently able to re-taste a tasty trio (they call it the Ultimate Range) of Ardbeg Scotch Whisky, 10, Corryvreckan, Uigeadail, thanks to a friendly postal person (how nice they sometimes are!) delivering them to my door. I could go deeply into a review of each one, but honestly there are many spots you can look at for reams (do people still use the word “reams” in this way in the digital age? I hope so) of words on these Scotches. Cause they’re delicious, and you should try all three. If not right now, then soon. However, even when I’m sipping such swell sippers, I always get the urge in the back of my throat or mind to try them in a cocktail – even when most would only have such swell sippers solo or with one dash of natural spring water, or maybe a small perfect ice cube. Call me crazy. You won’t be the first one.

Here, I went with Corryvreckan. Its lush aroma (blackcurrant, cherry, vanilla, pine, and brine) and even lusher taste (more blackcurrants and other forest-y fruits, dark cherry, pepper, almonds, smoke, a hint of honey, an intriguing echo of the sea), just called to me. It could be the legendary and dangerous whirlpool it’s named after, too. Cause I am a sucker for a legendary whirlpool. With such a layered and memorable nature (and admittedly a price tag that’s not crazy, but not low end, either), I always want to be extra careful in what I mix it with, and want to let it really shine, just adding small amounts of ingredients that will accent and meld nicely.

I decided first on Martini Gran Lusso Italian vermouth, 150th anniversary edition, which itself comes from a blend of Barbera and oak-aged Moscato, and which boasts rich fruit tones and a little sweetness. The only other ingredient is one I’ve wanted to slip into a cocktail for as long as I’ve had a bottle: Breckenridge Bitters. Made as you might expect in Breckenridge, CO, it isn’t a “bitters” in the traditional sense of the word, more an aperitif that uses local alpine herbs in a magical manner – it’s also a tiny bit sweet, but balances it beautifully with a bitter, herbal loveliness. It’s available in many spots now, and I strongly suggest it.

That’s a powerful trio! And this cocktail is a powerful one – so full of flavor it’s hard to be believed. It’s a force of nature. Like whirlpools and mountains.

All Mountains Are One

Cracked ice
2-1/2 ounces Ardbeg Corryvreckan
1/2 ounce Martini Gran Lusso Italian vermouth
1/4 ounce Breckenridge Bitters
Wide orange 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, or something comparable and neat. Garnish with the twist.

A Note: Is this close in nature to other Scotch cocktails, including perhaps the most famous of them all? Sure! But every good drink deserves its own good name, even if only one ingredient changes. Really, even if an amount of an ingredient changes. Be creative yo!

Leave a comment »

| Share:

What I’m Drinking: A Dry Negroni from Not My Mother’s Kitchen

Admittedly, I’m usually (as anyone who knows me knows, or, even if you don’t actually know me in an in-person way, if you read this blog you probably know) a staunch soapboxer about drinks-that-borrow-names-from-other-drinks. Meaning, I think a drink name should be as creative as a drink, and that even a small ingredient change needs a new name. So, inis, ritas, olitans, all those, make me sad, as does the recent proliferation of Negroni names. Jaysus, bartenders, be creative!

However, this Dry Negroni is pretty darn swell, and so I can step off my soapbox while I’m sipping. For some reason I’d never even thought to try the subbing of dry for sweet vermouth, cause I am silly. And, I picked up the recipe and idea from rollicking Rob Chirico’s new book, Not My Mother’s Kitchen: Rediscovering Italian-American Cooking Through Stories and Recipes! Rob has a host of good books you should pick up, and his latest is both funny and tasty. It up-ends the hoary tradition of so many cookbooks, where the cook/writer has learned the craft at the side of some family elder, because it turns out Rob’s mother was a terrible cook, and he had to learn in spite of it. It’ll have you laughing and have you making delish dishes all at once, thanks to the combination of funny stories and helpful recipes, the whole of which is written in a wonderful convivial style. There’s even a short chapter on Italian libations, and that’s where I picked up this recipe.

Dry Negroni, from Not My Mother’s Kitchen

1 ounce gin
1 ounce dry vermouth
1 ounce Campari
Orange slice, for garnish

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

2. Fill a cold old-fashioned glass halfway full with ice cubes. Strain the drink into the glass. Garnish with the orange slice.

Leave a comment »

| Share:

Cocktail Talk: You Can’t Live Forever, Part II

See, I told you (in Part I) that I’d probably have a second quote from Hal Masur’s (aka Harold Q. Masur) lawyer-y pulp-y book from last century, You Can’t Live Forever. And here we are! Check out the below, and know that I can predict the future.

It was a nice quiet bar on a side street off Park Avenue, cool and dim and silken, a high-class oasis with retiring waiters and a hushed atmosphere. The chairs were softly pliant to make you comfortable and the pretzels crisp and dry to keep you thirsty. Enclosed booths ringed the room and smoke wove a gauze-like web that hung motionless in the still air.

We were on our third pair of Martinis and were calling each other by our first names. Conversation so far had been limited to that polite badinage used between two people on mutual fishing expeditions. I was in rare form.

— Hal Masur, You Can’t Live Forever

Leave a comment »

| Share:

What I’m Drinking: Sir Teddy’s Tonic with Aperol and with Blanc Vermouth

It’s a swell age for tonics. Heck, we have at least two good ones made here in Seattle (Bradley’s and & Tonic), both being tonic syrups you then add (usually) soda too, along with your spirits and such. There are also a number of worthy bubbly pre-bottled tonics – though be sure to give these non-pre-bubbled tonics a try, as they bring loads of flavor. With all the tonics, I’ve been drinking a lot of gin and tonics, as you might expect, and other things, like Sherry & Tonic. Recently, thanks to all-star pals Jon and Nicole, I tried another new tonic, Sir Teddy’s, from Wilks & Wilson out of Indianapolis (which, funny enough, is where Jon and Nicole are from), a company that calls themselves “purveyors of fine elixirs.”

In this case, at least, the product completely lives up to the billing. But I didn’t know this at first, cause you can’t believe everything you read, so I had to, you know, try it! I was going to go just straight G&T, but in the interest of being interesting, I decided why not try some other items and this tonic? And it was a good decision! The day was sunny, the mood was experimental, the time was in the aperitivo hours, and so I went with classic Italian aperitif Aperol (which I’m guessing everyone has had, but if not, it’s like Campari’s younger sister, meaning a hint bitter, but more citrus and a smidge sweet), and blanc vermouth. In this case, La Quintinye Vermouth Royal blanc, which is a light, herbal, scrumptious vermouth ideal for sunny days.

And then Sir Teddy’s of course, which has a swell taste – the quinine you’d expect, plus lime, spices, and a nice bitter current from gentian – and really a swell story. Turns out (as this legend goes – by the way, kudos to Wilks & Wilson for the stories, really good stuff) Sir Teddy after having a life at sea was known as the “Gentleman of the Night” as he doled out his famous tonic on the street of NYC. But go read the whole Sir Teddy story as you’re sipping one of the below. Both came out wonderfully. Each had its own personality, but I can’t say which I liked better. Luckily, you can make each and then make up your own mind. I’m just going to have to do more testing.

Aperol/Blanc Vermouth & Sir Teddy’s Tonic

3/4 ounce Sir Teddy’s tonic
1-1/2 ounce Aperol or La Quintinye Vermouth Royal blanc
Ice cubes
3 ounces club soda
Lemon twist

1. Add the Sir Teddy’s and your Aperol or vermouth to a brandy snifter (or highball, as the case may be). Stir briefly.

2. Add a goodly amount of ice to the glass. Top with the club soda. Stir well, but carefully.

3. Garnish with the twist. Drink. Then make whichever you didn’t make the first time.

Leave a comment »

| Share: