Was thinking about how it’s mid-March and still quite chilly in this PWN part of the country, the kind of weather which leads me to a nice whisky or whiskey punch, hot, full of swellness, warming on multiple levels (temperature and whisky-a-ture). And then also thinking about yesterday being Saint Patrick’s Day, which then led me to thinking about the Anthony Trollope book called Castle Richmond, an early book for Spiked Punch pal Mr. Trollope, one that takes place in the beginning days of the Irish famine, and which, like many of his works, has dollops of humor in the midst of some non-humorous situations, and then all of it sprinkled with little everyday details, relationships, Cocktail Talks, life, love, and everything else (if that’s not getting too deep). Which then led me to wanting to post the below quote here, from said novel, a quote full of whisky punch. Oh, be sure to read all the Trollope Cocktail Talks for more from the book, and from many of his other works, too.
But the parlour was warm enough; warm and cosy, though perhaps at times a little close; and of evenings there would pervade it a smell of whisky punch, not altogether acceptable to unaccustomed nostrils. Not that the rector of Drumbarrow was by any means an intemperate man. His single tumbler of whisky toddy, repeated only on Sundays and some other rare occasions, would by no means equal, in point of drinking, the ordinary port of an ordinary English clergyman. But whisky punch does leave behind a savour of its intrinsic virtues, delightful no doubt to those who have imbibed its grosser elements, but not equally acceptable to others who may have been less fortunate.
Okay chums, I realize that Saint Patrick’s Day is just around the corner (Monday, I believe), and so many are looking for drinks specifically to celebrate it this weekend and the days around the day. Which is dandy! Though, I am very much of the opinion that you shouldn’t restrict your drinking of Irish-inspired tipples to this time of the year, as there are so many delicious products made there, and so many delicious drinks using said liquid delights. Take the Tipperary, for example. It’s a lesser-known (but should be better known) classic from the 1930s, which combines a nice helping of Irish whisky with two herbally heroes, the sometimes-hard-to-track-down-but-worth-the-tracking Green Chartreuse, along with Punt e’ Mes sweet vermouth (you could sub in another, but the slightly drier Punt e’ Mes goes perfectly here).
Speaking of subbing, you could go subbing in a range of Irish whisky in here, but I’m going with McConnell’s Irish Whisky, which delivers an amiable taste, with vanilla, nutmeg, spice, and a little smokiness. Blended and aged five years in American oak, it plays well with our other bottled partners, and has quite a history, as McConnell’s began whisky making in 1776, before a fire destroyed 500,000 gallons of whisky and a chunk of the distillery itself, not long after which U.S. prohibition came and finished the job. But like a tipsy phoenix, the distillery rose again and began sending out whisky around the world not too many years ago, whisky to be enjoyed any day, and in cocktails like this one.
Not but weeks ago (a short time in the grand scheme of time, which is quite a scheme indeed, and when you think about it, sort-of a mug’s game in a way, but one we can’t get out of, outside of one ending way, much is the pity) I had a variation on The Bobby Burns called The Midshipman Burns. And now, already, I have here another sort-of variation on the theme – but it’s a mighty good theme! This variation takes us a little farther afield, but also, not so far afield. Man, I’m musing today! Which is what happens when you drink a drink as flavortastic as this one, but also one that has a decent-sized wallop of Scotch as the base (going Speyburn single-malt 10 year, which is tasty, and also mixes well while maintaining its Scotch-ness). Makes the mind move, as Mr. Robert Burns himself would agree with. And then our other ingredients, legendary French herbal monk-a-rific liqueur Bénédictine, itself a wonder of time, and spicy, rich, smokey wonder Ancho Reyes chili liqueur, another wondrous number, are such intriguing players on this particular cocktail stage, which bring a very individual nature to this drink, a nature given another highlight via our last ingredient, earthy Peychaud’s bitters. Altogether, they won’t stop time, but they sure will make it more fun to follow.
You might think that I’m in error here, in my typing, or that I’ve gone off the rails into some other universe, or parallel time range, or some other high-brow theoretical bar or lounge where the Sazerac, one of the world’s most well-known and beloved drinks, has a different spelling. But, nope! This is a separate drink entirely, been around for a bit, though not so well-known, and not ordered much if at all. Which is a shame, as it’s fairly tasty, though containing a passel of ingredients: two base spirits (rye and rum), two bitters (Angostura and Orange, Scrappy’s Orange here), other items of note (anisette and absinthe to be specific). It’s probably that ingredient list which has scared off drinkers and drink makers, but they somehow go together. Perhaps not with that beautiful simplicity the Sazarac is known for (though they do share absinthe in their lists), but delivering a layered flavor that’s memorable in its own right. Give it a whirl – though don’t give up Sazaracs if you fall in love with this here drink. There’s room for both.
Every year out this-a-way, the wonderful Woodinville Whiskey Company has a one-time only harvest release, with a big release event (I wrote about one Woodinville Harvest Release for Seattle Magazine) packed with fun, fans, and of course whiskey. This year it happened on October 19th, with the Harvest Release being their bourbon, but a batch finished in freshly-emptied Sauternes casks. The bourbon’s already won Double Platinum in the 2024 ASCOT competition and is delicious. It’s based on traditionally grown corn, rye, and malted barley, grown like all the grains they used on the Omlin farm in Quincey, WA. Once mashed and distilled and such, it’s barreled and aged in their barrel houses in Central WA, a perfect spot. And it’s quite a perfect release, scrumptiousness in a bottle. It has a nice fruit nose (plummy, somewhat, adding to the bourbon’s oak, corn, and caramelness), and then a singular flavor, which has a vanilla and pear essence over more oak and then some faint echoes of tropical fruit (kiwi, maybe mango, maybe beaches) that really make this stand out. The finish is smooth, toffee-y, lingering. I loved it, and you will too (oh, try it straight solo first, naturally, but I enjoyed a splash of water in it as well). I look forward to lingering over it even longer throughout this year, and, if I don’t finish it first, next year, too.
The Wrong Murder is the third book in Craig Rice’s John J. Malone series, with Eight Faces at Three being the first and The Corpse Steps Out being the second. I have a couple Eight Faces at Three Cocktail Talks, which I highly suggest you read so you can learn more about the amazing and intriguing Craig Rice (short version: born in 1908, first book 1939, lived an incredible tipsy life, married much – including to a beat poet – was the first crime writer on the cover of Time magazine, was said by a friend to be able to crochet, play chess, read a book, and compose music at the same time all while holding a highball, was very popular, then faded, and now hopefully is making a tiny comeback). But I, for some reason, though I’ve read it, did not have any Cocktail Talks from the second book. Not sure what rock fell on my head! Because I know the main characters were tippling throughout. The main characters being (as in the first book, and the third) press agent Jake Justus, his love, heiress Helen Brand, and defense council John J. Malone. The third book actually starts with the first two getting married, at which celebration a guest bets Jake they can commit a murder without him being able to solve it – the bet prize being a bar the guest owns, which is catnip to Jake, currently out of a job. There’s lots of madcap highjinks, lots of near-death driving by Helen, lots of missed honeymoon plane reservations, lots of Malone bemoaning it all, and lots of drinking. They still love the rye, as in the first two books, and as the below demonstrates.
She frowned. “I need a drink to help me think clearly.”
“Follow me,” Jake said. “I’m a St. Bernard.”
The walked through the softly falling snow down Madison Street to the corner of Wacker Drive, turned south for half a block, and entered a pleasantly noisy, though far from ornate, saloon.
Jake waved Helen to a secluded corner and called, “Two double ryes, quick.”
“Poor Malone,” she said softly, peeling off her gloves. The rye brought a little color back to her cheeks.
Our second Cocktail Talk from the Second Fletcher Flora Mystery Megapack comes from a story within that mighty tome of Flora-goodness (published by Wildside Press) called Kill Me Tomorrow. Before heading into a martini below, however, be sure to read the Hell Hath No Fury Cocktail Talk, to learn more about the Megapack and about Fletcher Flora – for that matter, don’t miss all the past Fletcher Flora Cocktail Talks! Then come back for the below Martini fun.
She had lifted her glass to drink again, but the action was suspended suddenly with the edge of crystal just touching her lips. Her breath stirred slightly the gin and vermouth, and her eyes, wide and still and black in the contrived dusk, stared at him across the golden surface. After a moment, with a sad little sigh, she tipped the glass and set it down again.
“Poor dear. It’s always such an ordeal going to the dentist. You’d better have a drink at once.”
“I could use one, all right.”
He signaled a waiter and asked for bourbon and water. When it arrived, he drank half of it quickly.
I recently created a drink to be auctioned off at the Seattle Shakespeare Co. charity auction, and used the play they’re performing this summer, The Two Gentleman of Verona, as the lift-off point for said drink. I also wrote a headnote detailing how it all came together. And now you get to read it all below (as well as making the drink, which was delicious, if you’re inclined).
In Act 3, Scene 1 of The Two Gentleman of Verona (being performed by the Seattle Shakespeare Company this summer at the Wooden O – don’t miss it), Speed says, “She will often praise her liquor,” to which Launce responds, “If her liquor be good, she shall: if she will not, I will; for good things should be praised.” And now you know where this drink’s title comes from, a drink which will hopefully be as worthy of praise. To create this refreshing delight, we’re starting with an ingredient not as utilized in summer: bourbon. Specifically, Woodinville Whiskey Co. straight bourbon, named 2020 Best Straight Bourbon. Our bourbon base is in honor of SSC board member and ex-Kentuckian Mary Park, who has revitalized many a weary traveler at her fireside with it.
But to make the hearty, innards-warming whiskey cross-dress as a thirst-quenching hot weather enchantment, some specific partners on the drink stage were demanded. First, a homemade strawberry simple syrup, strawberries being the epitome of a sunshine daydream (and a fruit that plays unexpectedly well with bourbon). Next, another local delight, like our bourbon and the SSC, Brovo Spirits Lucky Falernum. A rum-based, turbinado-sweetened liqueur, Lucky is flavored with orange, lime, pineapple, ginger, star anise, nutmeg, cinnamon, and allspice. Yummy.
Those, however, aren’t the only local treats: there’s also a dash of Scrappy’s Black Lemon Bitters, a truly unique (and uniquely delicious) bitters that delivers bright lemon and floral notes alongside earthy spice. Of course, to reach true summer heights, in a play or a drink, the palate and mind must be raised in an effervescent manner, so club soda and ice join the case here, too. For the final scene, a garnish of fresh strawberry and mint. With that, you have a summertime sipper that’s nearly as memorable as the next Seattle Shakespeare Company play you’ll see (sadly, you shouldn’t take the drink to the play – that much goodness in one spot might be too much). Thank you for your support!
1. Fill a cocktail shaker halfway full with ice cubes. Add the bourbon, simple syrup, falernum, and bitters. Shake well.
2. Fill a highball or comparable glass three-quarters up with ice cubes. Strain the mix from step 1 over the ice and into the glass.
3. Add the club soda to the highball glass. Stir, gently, working to combine. Garnish with the strawberry slice and mint sprig.
A Note: To make your own strawberry simple syrup isn’t as hard as memorizing any of the Hamlet soliloquies. Just add 1-1/2 cups chopped strawberries (any stems or leaves removed before chopping), 1 cup sugar, and 3/4 cup water to a small saucepan. Bring the combo to a boil over medium heat, stirring regularly. Once it’s boiling, reduce heat to bring it to a low boil. Boil five minutes – during this when the strawberries get soft, crush some against the pan’s side with a wooden spoon. This helps release flavor. When the five minutes is up, remove from heat and let cool completely in the pan. Then strain through a fine strainer (and funnel, if needed), into a bottle with a good lid. It will keep in the fridge for two weeks, and goes well with just soda, too, for those under 21!
