November 15, 2019

What I’m Drinking: The Fall Frolic

It’s still fall (though mean ol’ winter is coming on quickly), and fall means to most good people a glorious time to sip ciders, and to most even good-er people, cider cocktails. Cider, cider cocktails, and fall go together like candles in pumpkins, hands in gloves, and kisses in hayracks (well, maybe that should be “on” hayracks but I didn’t want to mess up the line). And WA – where I am lucky enough to reside – has amazing cider, thanks to us having amazing fruit! And amazing cider makers! Who are always making new tantalizing ciders, like Locust Cider’s current seasonal, Dark Maple, which adds maple syrup and brown sugar to an all-WA apple mix, turning into a fall delight. Which then, I added to a few more local heroes, including Woodinville Whiskey Co.’s award-winning bourbon and it’s caramel, spice, swellness, Salish Sea’s memorable and singular maple-icious Maple liqueur, and Scrappy’s Chocolate bitters, full of bakery chocolate and spice. Voila! I’ve made make the end of your fall fantastic. Thank me later. And if you can’t get all the ingredients where you are, then let me assure you, WA is a wonderful place to visit this time of year, so come on out.

fall-frolic

The Fall Frolic

 

1-1/2 ounces Woodinville Whiskey bourbon

3/4 ounces Salish Sea Maple liqueur

2 dashes Scrappy’s Chocolate bitters

Ice cubes

7 ounces Locust Cider’s Dark Maple cider

 

1. Add the bourbon, liqueur, and bitters to a mixing glass. Stir well.

 

2. Fill a pint glass halfway full with ice cubes. Strain the above into the glass.

 

3. Fill the glass nearly to the top with the cider. Stir well – but carefully. You don’t want to spill a drop!

 

October 22, 2019

Cocktail Talk: The Three Clerks

Image result for trollope the three clerksOkay, let me admit something right up front: this quote from Anthony Trollope’s perhaps lesser-known The Three Clerks has been featured on this blog long, long ago. But I’ve been daydreaming about Spring (not so surprising and we role into deep fall and then into winter), and when I do that, I start to daydream about Mint Juleps, which all reminds me of this quote, which I am now bringing to you, just in case you’re thinking of Mint Juleps, too.

 

One man had on an almost new brown frock coat with a black velvet collar, and white trousers. Two had blue swallow-tailed coats with brass buttons; and a fourth, a dashing young lawyer’s clerk from Clement’s Inn, was absolutely stirring a mixture, which he called a Mint Julep, with a yellow kid glove dangling out of his hand.

 

The Three Clerks, Anthony Trollope

October 4, 2019

What I’m Drinking: Rye on Earth

Okay, hopefully this isn’t annoying (too much), but I’m going to lay out a perfect chilly-fall-night drink, but it has not one, but two ingredients that might not be easy for all to get – however, they are worth getting, so get on your buggies (or whatever you use for transportation) and perhaps time machines (or whatever you use to travel through time). The first is from the swell sweethearts at Seattle Distilling Company, a whiskey made from Washington-grown rye (the best rye, I’m guessing), called Brockway Hill, which has a lovely rye spice flavor and umph and is well worth sipping solo as well as in this cocktail. However! That’s not the end of the story, as this delight was named for a Vashon Island bootlegger from back during the sad time called prohibition. Does that story make it taste better? Yep, yep it does! Our second ingredient alluded to above is another WA-made delight: Scrappy’s Seville Orange bitters. A seasonal Scrappy’s (hence the harder to get, and maybe the need for time machines), it as-you’d-expect utilizes Seville oranges, the peels specifically, and delivers cozy marmalade and winter spice action. Watch for it as the snow falls. Our last ingredient in this Manhattan-y trio is actually more available now than it was – because it’s fairly new and wasn’t available at all in the dark days of the past: Cynar 70. If you haven’t had the amazing and fairly-legendary Italian artichoke-based amaro Cynar, then shame on you. Have it now, and then have its higher-proof sibling, Cynar 70. The latter still brings the herbally goodness, but with a bit of a stronger kick, a kick that can be nice to have in cocktails such at this one. Drink up (but not when driving that buggy).

 rye-on-earthRye on Earth

 

Cracked ice

2-1/2 ounces Seattle Distilling Company Brockway Hill whiskey

1/2 ounce Cynar 70

2 dashes Scrappy’s Seville Orange bitters

Blackberry, for garnish*

 

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

 

2. Add your blackberry to a cocktail glass. Strain the mix into said glass.

 

*You could go a cherry here. But blackberries are cool. And you wanna be cool, right?

September 20, 2019

What I’m Drinking: The Whiskey Sour

Fall officially starts in three days, and I can feel it (this happens when you get to be my age – it could also just be a good thing to say) deep inside. And what does one sip when the fall is about to start and you can feel it, and winter behind it, always, coming? Well, a Whiskey Sour seems like a good choice, with that heft of whiskey and the citrus zing underneath, and then an echo of sweet (to remind you and spring, also always, follows winter). At least that’s the route I’m running today!

 whiskey-sour

The Whiskey Sour

Ice cubes
2 ounces Four Roses straight bourbon
1/2 ounce freshly squeezed lemon juice
1/2 ounce simple syrup
Lemon slice, for garnish

1. Fill a cocktail shaker halfway full with ice cubes. Add the bourbon, lemon juice, and syrup. Shake well.

2. Strain through a fine strainer into a cocktail glass. Garnish with a lemon slice.

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

August 16, 2019

What I’m Drinking: The Mighty M

While I like many distilleries from around the world, I like Washington State distilleries best-est. I’m a local-leaner at heart, which maybe isn’t a bad thing. It does mean that sometimes I have recipes on here that are all WA distillers, which could be frustrating if you don’t live here. But then think of this – WA is a great place to visit, and when you visit, you can then visit our wonderful distilleries, pick up the ingredients used here, and, well, enjoy a wonderful life and drink. Boom! I solved all the problems.

 

The Mighty M is vaguely – very – Manhattan-y, uses two ingredients that have “M” in their names, and is a drink my old pal Joel Meister might like, and that’s where the name comes from. But the drink is based on a spirit without an M, funny enough, Woodinville Whiskey Co. Straight bourbon. An award-winner, if you haven’t had this becoming-legendary bourbon yet, well, you need to make the above referenced trip more quickly! Cause it’s great, aged five years, made with only WA grain from one farm, with a spice, caramel, chocolate taste. And it goes amazing with our other two pals in play. First, a WA-amaro (Wamaro?) that I only became hip to recently, Highside Distillery Amaro Mele. Made on Bainbridge Island on a base of their gin, which itself has an apple-spirit base, using five bitter herbs and aromatics and aged up to six weeks in a used Bourbon barrel, it leans on the bitter side of the amaro world, with a smoky, herby, beautifully bracing taste. You might be starting to think this is one of those drinks that’s good, but solely strong, without a sweeter side. Enter, our third ingredient: Salish Sea Maple liqueur. The first maple liqueur I’ve ever had, this all organic number is velvety and like a better maple syrup (it would make for amazing pancakes). It adds those distinctive maple notes, pairs perfectly with the above two players, and brings just the right light kiss of sweet. Altogether, a mighty drink indeed.

mighty-m

The Mighty M

 

Cracked ice

2 ounces Woodinville Whiskey Co. Straight bourbon

3/4-ounce Highside Distillery Amaro Mele

1/2-ounce Salish Sea Maple liqueur

 

1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add all the mighties, all three. Stir well.

 

2. Strain the mix into a cocktail glass. If you’re feeling it, try garnishing with an orange peel. Then let me know how it is.

August 9, 2019

What I’m Drinking: My Final Offer

Whiskey (with “e” or not) sometimes – or often – gets short shrift in the summer months, when the temperature is as high as modern hemlines. And I can see the point, a little, as whiskey is deep, dark, strong, and not known as a light-stepper. However! I also feel sad for whiskey, and think that there are many ways to utilize it that get the flavor, and also bring the refresh. Take this drink right here, which is a fruity, friendly, thirst-quencher that you’d be happy to have in the backyard as the sun goes down on an August day – or ever around the pool, if that’s your summertime activity of choice.
It starts with a whiskey that was new to me until recently (when some lovely little bottles showed up at my house – I know, I know, I’m lucky), Tommyrotter Distillery’s Triple Barrel American Whiskey. If you don’t know them already (and really, you should), Tommyrotter is a distillery from up in Buffalo NY, named after the Tommyrotters’ Club of early 20th century artist types, who (as the website told me), “sought adventure, mischief, and inspiration in nature.” I love that! That’s a good story for sure. Which wouldn’t mean as much if the whiskey wasn’t also good, naturally. A blend of three different whiskeys, which is then finished in French oak ex-wine barrels, this tipple is a very amiable and approachable spirit. It has a caramel and vanilla nature, accented by baking spice, apples (dried and fresh), and hints of herbs and other fruit – a little stone fruit here and there. The nose mirrors that taste, while the finish adds a bit more oak. Smooth! And well worth sipping solo.
But also, due to the approachability, dandy for mixing. Here, I brought in two fruit accents, both because I thought they’d match the whiskey well, and cause it seemed summer-y. To me, at least! First up, Rothman & Winter Orchard apricot liqueur. A brandy-based liqueur, it boasts a rich, lush, tasty that doesn’t get overwhelmed by cloying sweetness like some. Peach bitters from everyone friends at Fee Brothers rounds things out with its peach-forward-ness. Finally, some club soda (it is hot out, after all), a bunch of crushed ice I crushed myself (good exercise), and a sprig of mint from the garden. I’ve never really thought of mint, apricot, and peaches, but it’s a delight – when the whiskey is in place to make sure everyone plays nice.
final-answer
My Final Offer
Ice cubes
1-1/2 ounces Tommyrotter Distillery Triple Barrel American whiskey
3/4 ounces Rothman & Winter Orchard apricot liqueur
2 dashes Fee Brothers Peach bitters
Crushed ice
4-1/2 ounces club soda
Mint sprig, for garnish
1. Fill a cocktail shaker or mixing glass halfway full with ice cubes. Add the whiskey, liqueur, and bitters. Stir well.
2. Fill a highball or comparable glass with crushed ice (or cracked if needs must). Strain the mix from above into the glass.
3. Top with the club soda. Garnish with the mint. Serve with a straw? I like it, but up to you.
July 19, 2019

What I’m Drinking: Thy Noble Father

Recently, I was talking about bottles to buy dad for Father’s Day on the mighty and mighty fun New Day Northwest. It was great, as I got to highlight some fantastic spirits and liqueurs made right here in way-out Washington state. And, I also got to make a special cocktail for dad using a number of those bottles. But here’s the thing – the drink, which is called Thy Noble Father (from Hamlet, you know), is a dandy one for any time of year, any day, with Woodinville Whiskey straight bourbon, Brovo Spirits Orange Curacao, Seattle Distilling Company brandy, and Scrappy’s Black Lemon bitters. I’m not sure I can conjure many better quartets than that for you, if you’re the type of person who like cocktails layered with flavor, underlined by two base spirits, cocktails with lots of earthy and celestial citrus, along with spice notes, and a little friendly sweetness that isn’t overly sweet, just an echo. And, you can make it for dad whenever you want – it’s not like he doesn’t deserve a good drink multiple times a year, right?

thy-noble-father

Thy Noble Father

Cracked ice
1-1/2 ounces Woodinville Whiskey Co. Straight Bourbon
3/4 ounce Brovo Spirits Orange Curaçao
1/2 ounce Seattle Distilling Company Brandy
Dash Scrappy’s Black Lemon 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 or coupe glass. Garnish with the twist. Toast all the dads!

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