July 19, 2019
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
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!
May 28, 2019
I’m continuing along with a little David Goodis, following our stop at Nightfall and peach cordials, all from the David Goodis Start House Noir Classics collection of three books from this prince of the bleak, breathtaking, and sometimes nearly too dark – though Night Squad doesn’t end quite in that manner, though it ain’t exactly all light and flowers, either. There’s an ex-cop gone bad and wondering about going good again, a really bad part of town run by a bad boss who really likes rowing (really!), a bar and some drunks, another bad guy trying to take over, and, well, lots of other stuff, including the below talk on booze and prices and goathead, and I don’t know what that means. Maybe you do? Maybe reading all the past David Goodis Cocktail Talks will help?
The deal is, Jim, there’s an acute shortage or funds. So let’s take whiskey, just as an instance. A legitimate bottle, a fifth, it’s four dollars and up. The contraband booze, the cooked corn and goathead, you get it for a dollar a pint. Of course sometimes it’s poison, but those times are very seldom. Maybe one batch out of five thousand, and you’ll admit that’s a tiny percentage. Chances are, when you drink the homemade juice you won’t be sick the next day. I’ve never had a hangover from the corn or the goat, and that’s more than I can say for some well-known legal brands.
–David Goodis, Night Squad
May 24, 2019
Some drinks just really get you – or, get me, as I’m typing, but I don’t think I’m the only one this happens to, so went with the “you” to encompass the world of people (like you) who like drinks. Does that make sense? If not, well, I understand. I also understand that this drink gets me, due to have just two ingredients, which line up with the two places I’ve lived in the last, oh, 23 years, Washington state and Italy. I’m cheating a tiny bit on the last one, cause the Italian ingredient is the legendary Meletti anisette (an all-time favorite of mine), which is made in the Le Marche region, where I didn’t actually live (I was in north Umbria pals), but I’ve been there, and I love this anisette, so let’s go with it. The other ingredient is made right here in W-A, and right outside of Seattle – it’s (spoiler alert) Woodinville Whiskey Co.’s swell bourbon. So, that’s why this drink gets me, cause of that combo. It also gets me cause of the wonderful taste. Now, what drinks get you? And does everything finally make sense (here’s hoping!)?
The West Coast of the Le Marche
2-1/2 ounces Woodinville Whiskey Co. bourbon
1/2 ounce Meletti Anisette
1: Filled a cocktails shaker or mixing glass with cracked ice. Add the bourbon and the anisette. Stir well.
2. Fill an old fashioned or comparable glass with a couple fat ice cubes. Strain the mix over the ice. Get it.
May 7, 2019
I’ve only had one other Cocktail Talk post from Ian Fleming
I’m sad to admit, because (also sad to admit), I haven’t read all of his legendary James Bond books. Though I recently read On Her Majesty’s Secret Service
, and it reminded me that I need to go back and catch up on all of them. While a few bits are a little dated in a way, they move fast, they’re fun, and Bond seems a little less a super hero, a little more relatable somehow, than in the movies, especially the recent ones (but really, all of them in a way, though Mr. Connery is the closest, of course). This particular book is, well, I don’t want to give anything away if you haven’t read it (though you should, even if you’ve seen the movies, cause they’re different indeed), but at least feel okay saying that it’s just-past-mid-way in the series, and features Bond skiing a fair amount, among other things. Moves along quickly, too, so while it might take you longer than watching a movie, it won’t cut too much into your day, and while you read, might as well have a drink! Which the below Cocktail quote might lead you to, too.
With efficient, housekeeperly movement he took out a bottle of Pinchbottle Haig & Haig, another of I.W. Harper bourbon, two pint glasses that looked like Waterford, a bucket of ice cubes, a siphon of soda, and a flagon of iced water. One by one he placed these on the desk between his chair and Bond’s. Then while Bond poured himself a stiff bourbon and water with plenty of ice, he went and sat down across the desk from Bond, reached for the Haig & Haig and said, looking Bond very directly in the eye, “I learned who you are from a good friend in the Deuxième in Paris.”
— Ian Fleming, On Her Majesty’s Secret Service
March 19, 2019
I recently discovered Cyril Hare, the English mystery author and judge (his real name was Alfred Alexander Gordon Clark, too, which is quite a mouthful), and have now read a couple of his books, and (like many of the best English authors of his time) they tend to be well-plotted, not-overwrought in any kind of distracting way, and full of characters written perfectly, as well as providing an insight into English small towns and such. When the Wind Blows
(which some consider the highest Hare) is a good place to start if the above entices you, or if you like orchestras, as it takes place around an orchestra in a mid-sized English town. Also, there’s whiskey (as the below shows us), and a few folks happy to take a tipple even if this takes place in the lean post-WW II years.
“I have never been able to understand,” said MacWilliam, looking meditatively at the glass in his hand, “why, in these days of shortages and rationing, it should be considered perfectly proper for guests to bring with them morsels of tea and sugar and disgusting little packets of margarine for the benefit of their hosts, while it is taken for granted that they should be supplied ad libitum with substances far more precious – if you will forgive my mentioning it – a great deal more expensive. Now I don’t much care for tea and hardly take any sugar, but I do – as you may conceivably have observed – drink an appreciable quantity of whisky of an evening. I repeat, therefore, I have left two bottles for you in the hall.”
–Cyril Hare, When the Wind Blows
March 15, 2019
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.
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!
February 22, 2019
Beyond the fact that this is a tasty drink – double bitters, bourbon, bubbly, Cointreau – I love the story of the Seelbach. It was once thought an uncovered treasure found in some ancient texts, and brought out of the mists of time for the drinkers of the future. But, turns out, the whole story was made up. Cocktails should have histories like this, sometimes, cause drinking should be fun (also, to read the whole story in more detailed, check it out on Liquor.com) and sometimes made up stories are fun, too. Heck, it tricked me, but I still believe it’s fun, and like drinking the Seelbach, too. Try it, and I’m guessing you will, as well.
1 ounce bourbon
1/2 ounce Cointreau
7 dashes Peychaud’s bitters
7 dashes Angostura bitters
Chilled brut Champagne or sparkling wine
Orange twist, for garnish
1. Pour the bourbon, Cointreau, and the two bitters into a flute glass. Stir briefly.
2. Fill the flute almost to the top with the chilled Champagne or sparkling wine. Stir again, but don’t get nutty about it. Garnish with the orange twist.
January 15, 2019
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.