Making your own bottled delights is awfully fun, and recently (if you take history as a whole, at least), I and wife Nat were lucky enough to go down to Copperworks – a delightful distillery making award-winning single malt American whiskey, gin, and more – right here in Seattle to take part in one of their blend your own whiskey classes. It was dreamy, and then I got to write all about it for the dreamy Seattle magazine. Go check that whiskey blending article out, and then sign up for a class and make your own! Because you can’t have mine, hahaha.
Ah, the new part of the year, here we are. And here we go with 2019! At this time, it’s good to use some new ingredients to match the New Year, but (I’m not getting deep here, really, but just trying to roll things into the recipe in some sort of fun way. Fun!) also to use some ingredients from the past year. Which leads us to this here drink, and a duo of lovely products from the Woodinville Whiskey Co., from out here in the W-A. Specially, their limited-time Autumn release from last autumn, which was their rye finished with toasted Applewood staves – learn more about it in the Hero of the Fall recipe (which you’ll like, I’ll bet). That, though, is the last year component, while the new is just “new” to me: Woodinville’s maple syrup. I am ashamed to admit that I opened my first bottle only recently, because it’s delicious. They start with grade-A dark maple syrup from the eastern US, which is aged in empty Woodinville bourbon and rye barrels, adding caramel, vanilla, and woodsiness to the syrup. Yummy! Maple syrup isn’t used in drinks enough, and, admittedly, it can take over – but dang, this is good stuff! And matches that Woodinville rye wonderfully, especially with a last addition: Peychaud’s whiskey barrel-aged bitters. More whiskey-barreling! Those deep herbal bitter notes are a third treat here, in our Manhattan-y mixture. It’s a great drink for toasting both the past and the upcoming year (or anything else you need to toast).
Oh, one note: you might want to pull back to the maple syrup to 1/2 ounce. I was feeling it, and went for 3/4s. You get the rye first, with a hint of the syrup, then that syrup comes on, with the bitters and barrely stuff finishing it off. However, it could be a stitch sweet for you, so go as you go.
2-1/2 ounces Woodinville Whiskey Co. Toasted Applewood Finished rye
3/4 ounce Woodinville Whiskey Co. maple syrup
Dash Peychaud’s Whiskey Barrel Aged bitters
Maraschino cherry, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add everything but the cherry. Shake.
2. Strain into a cocktail glass. Garnish with the cherry, cheery.
A Note: I don’t think I have to tell you to use a real Maraschino cherry here, and not one of those neon-red-colored numbers, do I? I sure hope not!
I’m sorry, I can’t help myself, baby, it’s cold outside. There, I did it, I sung the song that once was neat, and now has sadly been covered into oblivion. A shame, really. What’s not a shame on a cold-outside-day is this winter Washington warmer. It’s a curious choco-mix in one manner, in that it mixes hot chocolate and whiskey, which isn’t seen often. Silly, that. Here, the whiskey side is Scratch’s straight whiskey. Scratch (you should know this!) is a delicious distillery out in WA, specifically Edmonds, WA. They make all kinds of bottled things, starting with gins, and moving along. Their whiskey can be hard to get, but is worth tracking down, due to its singular (and single-barrel), mash bill, which utilizes a line-up of “old world” grains I hadn’t seen together before: spelt, millet, white winter wheat, and malted barley. Scrumptious stuff. Also scrumptious, the other WA-made ingredient used here, Salish Sea distillery’s organic allspice liqueur. Salish Sea is from Lacey, WA, and makes an incredible array of all-organic liqueurs, a line-up covering classic flavors and more esoteric numbers. And if that wasn’t enough scrumptiousness, a little Seattle-made Scrappy’s orange bitters adds the final touch here, in a mighty-fine way: you put a few drops on top of the whipped cream topping, and the bitter scents waft up as you drink. So, what are you waiting for? Warm up.
1. Add the Scratch whiskey and Salish Sea allspice liqueur to a mixing glass. Stir briefly.
2. Warm a coffee mug or sturdy glass goblet by running it under hot water, and then drying it quickly.
3. Add the hot chocolate to the mug. Slowly and smoothly, add the whiskey-liqueur mix, stirring while you add.
4. Top with whipped cream, and then sprinkle a little bitters onto the whipped cream.
I recently received a bottle of Redwood Empire whiskey, made by Graton Distillery, in the mail (don’t be mad), and made this very scrumptious cocktail right here. As you might expect, Redwood Empire is made up in Northern California, near the trees of its name. What you might not expect, or know, is that it’s a blend of whiskeys, intriguingly enough. A blend of house-distilled rye (60%), and four, five, and eleven-year-old bourbons (40%), all aged in charred American Oak, and with some of the rye aged in port and wine barrels, too. Wowsa, that’s almost hard to keep track of, but how creative. It’s like an artist’s collage. But you wouldn’t want to drink that, hahaha!
The nose has a nice vanilla-y sweetness along with spices like cloves, cinnamon, and a little citrus. The taste unfolds a little bourbon sweetness, but also rye spiciness and a bit of pepper, with nice vanilla and caramel swirling throughout. A fine, and intriguing (as mentioned!) blend that rises up to become its own animal. Sip it, and see.
And then make this drink! I couldn’t – of course – not try it in cocktails, and after some thought and playing around, made a strategic choice to keep the number of ingredients small, just two accents to highlight the whiskey. First, I made my own intriguing choice, Seattle Distilling Company’s fantastic coffee liqueur. I just thought its richness and brown-sugar-y sweetness would play well with the whiskey’s personality. And I was right! But I felt we needed some strong herbal undertoning, though, and so brought in a new favorite I feel I’ll be sipping lots: Cynar 70. About twice the proof of regular Cynar (if you don’t know, a popular Italian amaro made from artichokes), it delivers a combo of cocoa, bitter botanicals, and deep herbal-ness, with a touch of sweetness. Everything together: yummy! Strong and yummy, and would wake you up nicely on a cold morning. But it goes smoothly at night, too.
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add everything. Stir well.
2. Strain into a cocktail glass. Enjoy.
While not all of you live in wondrous WA, I don’t want you to feel I’m taunting you (you could come here and explore our distilleries, should even) by having a drink that features an ingredient you have to be here to pick up. C’mon over! And pick up a bottle of Woodinville Whiskey Co.’s 2018 Autumn Release, a Toasted Applewood Finished Rye. See, every year, the fine folks at Woodinville have an autumn release, and it’s quite an event – folks start lining up the day before to get a signed and number bottle in a commemorative wooden case. And, of course, to get the limited-edition whiskey within. This year’s takes the distillery’s 100% Rye Whiskey and adds toasted Applewood staves. Which brings out lovely apple notes mingling with the rye’s caramel and spices: cinnamon, clove, and more, all at 100 proof. It’s a great fall whiskey, and one that you might like to sit and sip solo – or with a few drops of water, or an ice cube, as the case may be – as the temperature chills.
But, it’s also a whiskey that can add beautiful background and flavor to a winter or fall cocktail, and recently I came up with a memorable one using it. For the first partner in this drink (again, don’t be upset those not living here – as you’re coming out for the rye, you can load up on a bunch of local lovelies), I went with another fall and winter favorite, Raft’s Cranberry Five Spice syrup. Raft products are made all-naturally in Portland, OR by the same folks who make the Bitter Housewife bitters and such. While “syrup” often equates with “sweet,” this one is only subtly sweet (and has no preservatives, high-fructose corn syrup, or any of that nastiness), and leans more into tart, thanks to the addition of Starvation Alley (a farm in Long Beach, WA) cranberries. Beyond the cranberry, this delivers more holiday spices: ginger, star anise, cinnamon, cloves. It seemed the ideal match for the rye. And it was!
But we needed to invite some more friends to this fall party-in-a-glass, and I wanted to keep it local, and bring even more of those spice notes, and so added Italian-by-way-of-Seattle Letterpress Distillery’s Amaro Amarino. Carrying a little of that traditional amaro bitter, but also more baking spices and a hint of orange, it fit right in. Our final player is Scrappy’s Aromatic bitters, which underlines everything with a final herbal and spice touch. Altogether now! This is an ideal drink for before Thanksgiving or any fall or winter holiday, but perhaps an even better one for after the meal. When sipping it, it introduces itself with the whiskey festival of grain, oak, and the beginnings of the spice, transitioning into apple and fruit and more spice, and then finishing on a little tang from the cranberries and a kiss of sweetness from the syrup – with spices throughout. One to savor like a good meal, and one to savor with good friends.
2 ounces Woodinville Whiskey Co. Toasted Applewood Finished Rye
3/4 ounce Raft Cranberry 5 Spice Syrup
1/2 ounce Letterpress Amaro Amarino
2 dashes Scrappy’s Aromatic bitters
1. Fill a cocktail shaker halfway full with ice cubes. Add all our northwest heroes. Shake well.
2. Strain into a cocktail glass. Enjoy the bounty.
The other day, decided to browse around the drink library while watching Hammer House of Horror as one does, and was flipping through Jacques Staub’s simply-called classic Drinks from 1914 and came across an intriguing number called The Clifton. At the same time, I was trying to think of a drink to have with Gold Bar whiskey, a small bottle of which had just shown in the mail.
Gold Bar is a blended American whiskey made from three grains: corn, rye, and barley, aged in French oak, and, as they say, “matured by the sea” in San Francisco. I love a good ocean-going yarn! It’s also in one of the more amazing packages, a golden box with a brass Lady of Fortune (illustrated by an artist) coin pressed into the front for good luck. All of which would be only a good story if the whiskey didn’t taste good – luckily indeed it has a friendly taste as well as the shiny gleaming container. Very smooth, very approachable, with a little vanilla and spice and melon scents unfolding into more spice, apple, and vanilla on the tongue.
Its amiable nature made me think maybe it would be good in the Clifton, though that drink originally called for rye, with an equal part of dry vermouth. Along with a dash of Angostura and a dash of “brown” curaçao. I’ll admit, I’m not sure on the latter, and I wasn’t really happy about how the equality-of-vermouth was going to go. So, I went with Pierre Ferrand dry curaçao (the finest available in modern times), and just started playing around with the amounts of our main ingredients. And, voila, we took home the gold. And by that, I mean it all came together into a bright, light, drink, with herbal and botanical hints and a smooth whiskey hum underneath.
1. Fill a cocktail shaker or mixing glass halfway with cracked ice. Add everything. Stir well.
2. Strain into a cocktail glass, or a glass with an appropriate amount of gilding to match the whiskey. I went the latter route, as it seemed a better route. But you’ll make your own luck.
While we aren’t really into fall (theoretically, the season starts the 22nd), it still feels like we’re oozing into the time of year when bourbon is in the air. Here, in this drink, it’s the sea air, in a way, as the base we’re working with is a new release from Chambers Bay, a distillery here in Washington which ages their whiskey on a floating boathouse (on the Puget Sound, which eventually connects with the sea). The specific whiskey is Chambers Bay’s Straight Bourbon (I received some in the mail, lucky me), Batch #3, which was bottled in late July after being aged in oak barrels a minimum of 3-1/2 years. Due the boathouse movement, however, the aging process actually feels (tastes?) as if it was aged longer. They also make the bourbon with grains (corn, white wheat, barley) from Grant County, WA, and use a wild yeast from local orchards. What’s it all mean beyond the swell local-ness? A bourbon with lots of depth, and a flavor that’ll make you skip with happiness: caramel, and a little fig, nuttiness, oak, and other spices – plus a small hint of salt and sea air.
All of which equals a nice whiskey to sip, but also a nice one to mix with, especially with other spice treats. Here, I started the mingling with an award-winner: Raft Cardamom bitters (which was named 2018 Product of the Year by the Specialty Food Association), a great savory and spice bitters that’s going to add some depth and add to the pack of flavors we’re bringing together. One note: these bitters are also under the Bitter Housewife brand, but don’t get confused, it’s a sibling of Raft. It’s made in Portland, OR, by Genevieve Brazelton, Founder and Chief Marketing Officer of Portland, Oregon’s Improper Goods, the overall brand Raft and the Bitter Housewife live under, along with a great group of syrups, bitters and cocktail kits made with care. Yummy stuff.
But the bourbon and bitters aren’t’ the only yummy stuffs here. I wanted to keep building on the spice notes, and bring in some complimentary pals, too. Enter, one Italian-influenced local favorite, Sidetrack Distillery’s memorable and delicious green-walnut-based Nocino, and one favorite actually from Italy: the divine Meletti Anisette. These two have been parts of many drinks I’ve made due to their fantastic flavors – as well as being favorites when sipped solo. All together, this is a layered, memorable, fall drink that you’re sure to want to make for all your friends.
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add everything. Stir well.
2. Strain into a cocktail glass. Cuddle with the dog of your choice (without spilling your drink, naturally).
Tom Silver’s big red and white face swam in an ocean of bar glasses hanging from a rack above the bar. He was the perfect bartender. He spoke when spoken to and otherwise stood leaning against the counter with his arms folded across the massive pad of his enormous gut. The drinks he made were clean and when you ordered call-booze you got what you called. When some woman you were with ordered a Gin Fizz or a Gold Cadillac, Tom made it quickly, correctly, and without the condescending leer of the bartender whose only desire is to stir a jigger of whiskey into a six-ounce tumbler with Seven-Up.
“Waddle it be, Mr. Roberts?”
“Old Grandad with water back, please Tom.”
— Gaylord Dodd, Hot Summer, Cold Murder