July 13, 2018
Why, just last week, here on the Spiked Punch blog, I had a delicious summer drink (if I can say that humbly) called Pina’s Potion, which used Les Dauphins Côtes du Rhône Réserve rosé – a bottle of which had shown up via the post. If you haven’t checked that recipe out, you’re in for a treat! Go read about rose cocktail Pina’s Potion now, to learn a bit more about Les Dauphins Côtes du Rhône Réserve rosé and to make your summer better.
Back? Yay! Well, I liked this rosé so much, that I wanted to go down another road with it, because the flavor profile gives lots of avenues one could travel, all different, like every animal is different. To prove this furry point, I give you another rosé cocktail, called Such Animals of Summer. A slightly different (as mentioned) mix, it mingles our rose with another summertime treat, Washington state-based Sidetrack Distillery’s Strawberry Liqueur (they grow the strawberries right on their farm! dreamy), and another French friend for our French rosé, Dolin’s Blanc vermouth, a refreshing, citrusy, teensily sweet number. All together a light, flavorful, cocktail that’s ideal as the summer night approaches.
Such Animals of Summer
2 ounces Les Dauphins Côtes du Rhône Réserve rosé
3/4 ounce Sidetrack Strawberry liqueur
1/2 Dolin Blanc vermouth
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add everything. Stir well.
2. Strain into a cocktail glass. Enjoy the moment.
July 6, 2018
Rosé (the wine, to be clear) is now a celebrated part of many people’s summers. With good reason, due to its light, easy-going-but-flavorful natures (in most situations, that is). Actually, it’s connected so closely with summer, it’s almost a cliché – but what a tasty cliché! However, rosé cocktails aren’t so en vogue, which is a shame, because with the right rosé, you can make a layered, lovely, drink that also fits summer like a well-made bathing suit. I recently received a bottle (I know, lucky!) of Les Dauphins Côtes du Rhône Réserve rosé to prove this theory (well, is it a theory, if I’ve already proved it? I guess now it’s a rule? A law? Something along those lines, but I don’t want to get too sidetracked). A subtle glowing pink color, this rosé has the wine’s refreshing characteristics and an approachable crispness, with attractive fruits notes on the nose and tongue – both citrus and strawberries and more.
It’s worthy when the sun’s out all on its own, but also a perfect plaything when mixed with others. In this case, those others began with Sipsmith London Dry gin, a classic dry gin with just the right juniper surrounded by botanicals and citrus. Then, thinking of our rosé French history, I decided on another French favorite, Pineau Francois white pineau, an aperitif that has a grape-and-hints-of-orange-citrus delightfulness. With that trio in place, the drink was solidly sippable, but not to the heights I wanted. So, I brought in a fourth player, Scrappy’s unbelievable Black Lemon bitters (if you don’t know Scrappy’s read all about Scrappy’s), which brought an earth lemon-ness that rounded everything off. All together – yummy, and a hit for any summer party.
1-1/2 ounces Sipsmith London Dry Gin
3/4 ounces Pineau Francois white pineau
2 dashes Scrappy’s Black Lemon bitters
3 ounces chilled Les Dauphins Côtes du Rhône Réserve rosé
1. Fill a cocktail shaker or mixing glass hallway full with cracked ice. Add the gin, pineau, and bitters. Stir well.
2. Strain the above into a white wine glass. Add the rosé. Stir, gently, to combine.
April 27, 2018
I can’t really tell you anything about the creation of this drink – what to led to it at least. It’s a secret, in a way, and in another way, I just can’t remember. This is a big drink! And one that’s interesting, in yet another way (a third way?), in that it marries wine and rum, yet I didn’t think of it for Wine Cocktails, instead thought of it for a pal o’ mine . . . but wait, I can’t tell you about that. In a way (fourth way), it almost feels this could be a wonderful winter warmer, in a mulled wine way (fifth). Especially because it also has a coffee component, which goes well with warming liquids, but gives it a way (the sixth way) into being a morning drink, too. Though I like it best served cold, after dinner, where it’s deep, dark, nature would go well in our seventh way, with chocolate. Hence the reason it’s called what it’s called, instead of the honestly-makes-more-sense “seventh way.”
The Foregone Conclusion
3 ounces Cesari Sangiovese Riserva or another intense full-bodied red wine
1-1/2 ounces dark rum
1 ounce Galliano Ristretto or other tasty coffee liqueur
1/2 ounce Punt e’ Mes
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add everything. Stir well.
2. Strain into a goblet or wine glass. Or two, if you feel like sharing – this is a good-sized drink, and sharing might not be bad.
March 20, 2018
I have had a pretty punch-bowl-sized number of Charles Dickens Cocktail Talk posts
. Which, if you mull it over for even a minute, makes a bunch of sense, as Dickens remains one of the top ten drinking writers, with his love of pubs, hot drinks, punches, and folks that hang around when and where those things are consumed. Dombey and Son
(I think his sixth book) isn’t as roundly known as some of the others, or as roundly made into TV movies (though I wish an amazing version would happen – c’mon BBC!), but is I think one of my favs. Maybe because I just recently re-read it after leaving my old copy somewhere along my travels and finally got a new one. Or maybe because Dickens’ take on pride, money, and gender is so compelling as he winds our emotions through a story of a company, a family, and some really funny seafaring fellas. It was (for reasons I won’t touch on here, in case you haven’t read it) one of his more shocking books for the audience of his time, too. If you’ve missed it, hopefully the brief notes just typed by me get you to pick it up. But if they don’t work, I’m going to try a couple sweet Cocktail Talk posts with some direct quotes sure to hook you – and maybe make you thirsty.
There was another thing that Paul observed. Mr Feeder, after imbibing several custard-cups of negus, began to enjoy himself. The dancing in general was ceremonious, and the music rather solemn – a little like church music in fact – but after the custard-cups, Mr Feeder told Mr Toots that he was going to throw a little spirit into the thing. After that, Mr Feeder not only began to dance as if he meant dancing and nothing else, but secretly to stimulate the music to perform wild tunes. Further, he became particular in his attentions to the ladies; and dancing with Miss Blimber, whispered to her – whispered to her!
— Charles Dickens, Dombey and Son
February 23, 2018
I wish I could say with certainty that this drink was named after Mercurio, the 4-D Man, a fella from the planet Gramos who fought Thor and the wacky Warriors Three, as well as a bunch of other heroes and such in the mighty Marvel universe, utilizing both fire and ice powers. However! I don’t know that this drink was named after said alien, or the Mexican wrestler of the same name, or the Chilean newspaper. My guess? A misspelling of a Willy S character, or after the planet Mercury. When all is said and done, though, does it matter? This is a swell sipper for around 10 folks, one that’s a bit bubbly, a bit brandy, and a big grape-y. Great for the end of February, when you’re just starting to feel spring might someday happen, but still chilly. Heck, they even like it on Gramos.
Mercurio Punch, from Dark Spirits
Block of ice, or ice cubes
16 ounces brandy
16 ounces purple grape juice
8 ounces Bénédictine liqueur
8 ounces simple syrup
One 750-milliliter bottle red wine (go for a Cabernet here, one with robust body)
One 2-liter bottle chilled club soda
1. Add the block of ice to a large punch bowl, or fill the bowl halfway full with ice cubes. Add the brandy, grape juice, Benedictine, and simple syrup. Stir well.
2. Add the red wine to the cast, and stir again.
3. Smoothly add the club soda, and stir a final time (or maybe a few final times—you want to get it good and combined). Serve in punch glasses.
November 3, 2017
I’ll admit, I never actually had an Aunt Betsy – but I did have a great pal named Betsy at one point, and when drinking this (even though we weren’t even related) I tend to think about her. It’s a drink to sip slowly, while you’re thinking of your Aunt Betsy, or another aunt, or another Betsy, or just a great pal, because it’s served hot, which also means it’s ideal for months like November, due to (in my Pacific Northwest neck of the woods, at least) the chiller temperature. And it has a warming depth, as well, with a trio of red wine, brandy, and port – a trio that sings to November days. So, heat one up, and toast all the aunts and Betsy’s and hot drinks and cold days, which never last forever.
Aunt Betsy’s Favorite, from Dark Spirits
24 ounces red wine (I suggest a Cabernet Sauvignon)
16 ounces tawny port
8 ounces brandy
4 ounces simple syrup
1 orange peel
3 whole cloves
1 stick cinnamon
1. Add all of the ingredients to a medium-size saucepan. Cook on medium heat, stirring regularly, for 10 minutes. You want it to get good and hot, but not start boiling, or even simmering. Reduce the heat midway through the cooking time if needed.
2. Once the 10 minutes have passed and the room smells wonderful, ladle the mix into heavy mugs. Avoid serving the orange peel, cloves, and cinnamon stick if your pals are worried about clunking up their smiles.
PS: I adapted this from the House & Garden’s Drink Guide. Which means this drink is also ideal for houses and gardens, I suppose.
October 20, 2017
There are two, no, wait, three problems with Sangria. One: too often when you get it out, it’s an ugly mess that’s been sitting in some bar fridge, aging in a way that kills the brightness and mucks the flavor. That’s the biggest problem, but also easily solvable (make your own! Or go somewhere that makes it with care). The second problem is that most folks restrict it to only the summer months, but a rich, red-wine-based Sangria in the fall (and even winter) months helps deliver citrus and taste and a refreshment that adds a smile to the season/s. Third, when people do make Sangria at home, they don’t use this old family recipe of mine. Too snooty of me, saying that? Maybe. You can either tut-tut me, or make this recipe – I think you’ll act properly. Because you’re a problem-solver!
And while you’re thinking, put your peepers on this groovy Sangria photo from my pal Sara. If that doesn’t get you craving Sangria, well, I’m not sure what to think of you.
Sangria, recipe from Wine Cocktails
1 orange, cut into wheels
1 lime cut into wheels
1 lemon cut into wheels
6 ounces simple syrup
4 ounces freshly-squeezed orange juice
2 ounces freshly-squeezed lime juice
1 bottle dry red wine, a Pinot Noir works well, but experiment
6 ounces brandy
Other fresh fruit for garnishing (oranges, limes, lemons)
1. Place the orange, lemon, and lime wheels and simple syrup in a large glass pitcher. Muddle well with a muddler or wooden spoon.
2. Add the orange juice and lime juice, and muddle just a touch more.
3. Add the red wine and the brandy, and stir well (bring a guest stirrer in if needed). Place the pitcher carefully in the refrigerator for two hours or more, but no longer than a day.
4. Add ice until the pitcher is full, and stir slightly. Pour into six stemmed wine glasses or goblets and garnish with fresh fruit.
August 25, 2017
Just two short weeks ago (which can seem a lifetime during the savorable days of late summer) I had a drink here on the Spike Punch called the SPF – Silver Port Fizz. It featured Sandeman 10-year-old Tawny Porto, in what may have been an odd move for some, port not being a sunshine-y drink companion for many. But this Sandeman Tawny! It’s so fruity, and so full of flavor that it begs (not literally, as wine, spirits, and liqueurs shouldn’t really be talking to you) to be used in summer drinks, fruit being such a key element of the season’s liquid fare.
It’s so worthy that I couldn’t help myself dreaming up other drinks utilizing Sandeman Tawny Porto 10 to be had when the Mercury has risen and ol’ sol is beating down. And that leads us to Summer’s Charm and Courtesy. Less obviously a summer drink then our last refreshing port number, this drink bring out summer through a wave of fruit notes, all subtle separately but coming together in a rapturous (well, drinks can be rapturous, too, right?) layered lush sip after sip. It starts with the Sandeman, which delivers fruit and jam and a hint of nutty and oak, then moves into Plantation Stiggins’ Fancy pineapple rum (a nice note also between all the recent Dickens’ posts), which is a dream, Pierre Ferrand orange curaçao, Fee Brothers West Indian orange bitters, and a little lime. Then, as the last act of courtesy (and in my mind, one can’t be too courteous), a little fresh mint.
It’s just so darn fruity! And so darn good! Darn, give this a try before another sunrise and sunset pass along past us. You’ll be happy, I’ll be happy, the sun will be happy, and all will be well.
Summer’s Charm and Courtesy
1-1/2 ounces Sandeman 10-year-old Tawny Porto
1/2 ounce Plantation Stiggins’ Fancy pineapple rum
1/2 ounce Pierre Ferrand orange curaçao
2 dashes Fee Brothers West Indian orange bitters
1/4 ounce freshly squeezed lime juice
Fresh mint sprig, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add everything by the mint. Shake well.
2. Strain through a fine strainer into a cocktail glass. Garnish with the mint. Enjoy.