June 3, 2022

What I’m Drinking: Fuori Pista

This treat at first glance may not seem super June-y, if you just look at the first few ingredients: red wine, and the herbally Amaro Lucano (which, by the by, has been around since 1894 when cookie baker [!!] Pasquale Vena crafted it with a secret mix of herbs and spices, bitters and sweeters; it’s also been the house drink since 1900 of the House of Savoy if that floats your ice cubes). But look deeper, summertime drink seeker, and you will see that there is a bubbly helping of chilled club soda, along with made-here-in-WA (but even if you don’t live here, you should have a bottle) Sidetrack Blackberry liqueur, the embodiment of summer in a way (that way being traced to blackberries – very summery in my mind – and here said blackberries are grown on the same farm where the liqueur is made). There’s ice, too! Altogether, this is a drink that can, and will, and is to, be beloved in summer, but one with some underlining deep, rich, notes mingling with fruit and summer’s fanciful notions. A yummy one, you’ll see!

Fuori-Pista

Fuori Pista

 

Ice cubes

2 ounces dry red wine

1 ounce Amaro Lucano

1/2 ounce Sidetrack Blackberry liqueur (from right here in WA)

3 ounces chilled club soda

 

1. Fill a goblet or other glass (a highball works) three quarters full with ice cubes.

 

2. Add the wine, Amaro Lucano, and Sidetrack Blackberry. Stir briefly.

 

3. Add the club soda. Stir again, briefly. Enjoy the sunshine.

 

January 28, 2022

What I’m Drinking: The Rosé Squirt

Hey, no offense to January (I mean, it is the first month of the year, birthing, so to speak, a new time of new beginnings and fresh starts and resolute resolutions and all that, and it tends to start with a smooch, so it definitely has some pluses as a month, however . . .), but by the end of January I’m usually ready, well ready, for it to be over, and usually ready, well-and-truly ready, for some springtime springing. It just gets a little drab, our first month of the year. Maybe not everywhere in the globe! And maybe not for everyone!

But for me, I could use a dosage of spring snazziness in my step, and in my glass, right about this time every year – and, wonders of wonders, here is the Rosé Squirt, ready and waiting for me to take the first sip. It is not a combination of rosé wine and the carbonated soda Squirt (if you were thinking so, though an 18-year-old me might like that – heck, a currently-too-old-to-be-specific-about-dates me might like it too). It is a combination of nutty, dry maraschino liqueur (go with a good brand here – I’m using Luxardo Maraschino, which I’m fond of, and which has been made by the same family from Marasca cherries since 1821, and which boasts hints of chocolate, vanilla, and marmalade notes) rosé wine (the springtime-iest of wines perhaps), and bubbly club soda, with a good maraschino cherry (you couldn’t go wrong with Luxardo maraschino cherries here, too, pals, because they are wondrously delicious) as a final accompaniment. Combine those delights and you have spring in a glass (note: also works beautifully as a summer sipper): refreshing, budding with flavor, light-on-its-feet, lovely. Have one today, and know that actual springtime isn’t too far away.

rose-squirt

The Rosé Squirt, from Wine Cocktails

 

Ice cubes

1 ounce Luxardo Maraschino liqueur

3 ounce dry rosé wine

Chilled club soda

Luxardo maraschino cherry, for garnish

 

1. Fill a highball glass three-quarters full with ice cubes. Add the maraschino liqueur and rosé. Stir briefly.

2. Fill the glass almost to the top with chilled club soda. Stir again, a bit more than briefly. Drop a cherry on top and serve.

 

January 18, 2022

Cocktail Talk: Dombey and Son, Part V

dombeyandsonYou know (cause you know things) I love Dickens, and have many Charles Dickens Cocktail Talks on this very blog thingy, and cause of that (the love), I tend to re-read his books on the regular, and one of my favs is one not quite as well know, Dombey and Son. To get all the particulars of why it’s a fav, to read loads of cocktail and spirits (and dog!) quotes from the book, well, let me point you to the Dombey and Son Cocktail Talks Part I, Part II, Part III, and Part IV, instead of prattling on again here. Instead, I’ll just prattle that I’ve recently re-read the book once again (and I will again, I’m sure!), and had to have at least one more Cocktail Talk. So, here it is, featuring Cap’n Cuttle himself, along with his bestie Sol and said Sol’s niece Walter.

 

‘Ah!’ he said, with a sigh, ‘it’s a fine thing to understand ’em. And yet it’s a fine thing not to understand ’em. I hardly know which is best. It’s so comfortable to sit here and feel that you might be weighed, measured, magnified, electrified, polarized, played the very devil with: and never know how.’

    Nothing short of the wonderful Madeira, combined with the occasion (which rendered it desirable to improve and expand Walter’s mind), could have ever loosened his tongue to the extent of giving utterance to this prodigious oration. He seemed quite amazed himself at the manner in which it opened up to view the sources of the taciturn delight he had had in eating Sunday dinners in that parlour for ten years. Becoming a sadder and a wiser man, he mused and held his peace.

    ‘Come!’ cried the subject of this admiration, returning. ‘Before you have your glass of grog, Ned, we must finish the bottle.’

    ‘Stand by!’ said Ned, filling his glass. ‘Give the boy some more.’

    ‘No more, thank’e, Uncle!’

    ‘Yes, yes,’ said Sol, ‘a little more. We’ll finish the bottle, to the House, Ned – Walter’s House. Why it may be his House one of these days, in part. Who knows? Sir Richard Whittington married his master’s daughter.’

 

–Charles Dickens, Dombey and Son

December 3, 2021

What I’m Drinking: Aunt Betsy’s Favorite

Can you believe it – it’s December, 2021, already. Holy time-moves-quickly! Though, even if we didn’t have calendars and suchlike to alert us to the fact, the weather outside might cause one (in the northern hemisphere, and suchlike) to think through chattering teeth, “I believe it’s December, because the cold has infested my bones.” Or, suchlike. What to do, as time machines are out of the question, currently? I mean, you can’t go back in time to escape the cold, and while putting layers of blanketing devices on your person will perhaps reduce the chill, it certainly isn’t as jolly as a good warm (or hot, even) drink. May I suggest, in this warming manner, Aunt Betsy’ Favorite? It’s a wine-based treat, one fortified as the season demands with port and brandy, and well-spiced (the season also seems to demand this – just look at holiday desserts). It also serves, depending on temperature, temperament, and suchlike, somewhere between 5 and 8 people – and, as well all know, a crowd of pals is a warming thing. So, this is doubly-warming! Take the edge off of December with it, and stay cozy, and suchlike!

aunt-betsys-favorite

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.

 

 

November 23, 2021

Cocktail Talk: Maigret and the Man on the Boulevard, Part II

maigret-man-on-the-boulevardAnother quote from the Chief Inspector Maigret yarn I’ve been most recently reading (as opposed to all of those I’ve read in the past: check out all the Maigret Cocktail Talks to get a view into some of them – at least don’t miss the Maigret and the Man on the Boulevard Part I Cocktail Talk, to learn more about this particular book by George Simenon), one where our main character sits down in a very serious and thinking mood at his favorite of all Parisian spots – or the one he visits the most, which is saying something, though it is right across from his office – and gives the waiter a little of the Maigret-ness so many criminal have to deal with.

“What’s the Veau Marengo like?”

“Excellent, Monsieur Maigret.”

Without realizing it, he was subjecting the waiter to a look that could not have been sterner if he had been a suspect under interrogation.

“Beer, sir?”

“No. A half-bottle of claret.”

He was just being perverse. If the waiter had suggested wine, he would have ordered beer.

 

–George Simenon, Maigret and the Man on the Boulevard

September 7, 2021

Cocktail Talk: Owls Don’t Blink, Part II

owls-dont-blinkDon’t miss the weird (!) Owls Don’t Blink Cocktail Talk Part I, or you’ll be sorry (in little ways, maybe, but probably not losing sleep, which would make me sad), which not only has a strange New Orleans-y quote, but more info on this book by Erle Stanley Gardner, though writing as A.A. Fair. And, while being thorough about your research, check out all the Erle Stanley Gardner Cocktail Talks, to get the skinny of how I feel (hmm, is this too much all about me? You’ll get good cocktail quotes, too) about his famous creation Perry Mason, and private investigators Donald Lam and Betha Cool, who star in this particular mystery yarn. In the below quote, Lam is taking one of the potentially murderous (!) female characters in the book out for a ginormous dinner. I can’t imagine eating this much, but in the 40s, people were heartier.

 

The waiter brought our daiquiris. We touched glasses, took the first sip.

The waiter stood by our table, exerting a silent pressure for our orders.

“Could you bring some oysters on the half shell with a lot of cocktail sauce, some horseradish and lemon?” I asked. “Then bring us some of those cold, peppered shrimp, some onion soup, a steak about three inches thick, done medium rare, some French-fried onions, shoestring potatoes, cut some French bread, put on lots of butter, sprinkle on just a trace of garlic, put it in the oven, let it get good and hot so the butter melts all through the bread, put some sparkling Burgundy on the ice, and after that bring us a dish of ice cream, a huge pot of coffee, and the check.”

The waiter never batted an eyelash. “I could do that very nicely, sir.”

 

–Erle Stanley Gardner (writing as A.A. Fair), Owls Don’t Blink

August 27, 2021

What I’m Drinking: Fugger’s Revenge

It’s funny (to me, if no-one else) to have a very tough drink name like “Fugger’s Revenge” for a light-bodied, friendly, vermouthy (in a way, though I’m not calling this vermouth, cause I don’t want the vermouth board after me), aperitif-style sipper (the aperitif board is much less ferocious). But the backstory really is not so tough, but is one of my fav wine stories (one that some people say isn’t true, is just apocryphal, etc. Some people are also fuddy-duddies and no fun to have a drink with. Avoid them). Anyway, it starts early in the year 1111. A forward-thinking German bishop named Johann Fugger was getting ready to travel to Rome for the Holy Roman Emperor’s coronation (this one was Henry V). Because he was forward-thinking, Fugger sent his assistant along the road first, to scope out the local wine, chalking the pubs or bars or 12th-century what-have-yous that had good wine with the word “est,” which is Latin for “there is” (the full phrase he kept in his wine journal was I believe “vinum est bonum” or “wine is good” basically). When this intrepid wine scout came into the town of Montefiascone, he so enjoyed the wines that he A: had a lot, and B: wrote Est! Est!! Est!!! on the bar’s outside wall to show his enthusiasm. I believe bishop Fugger himself liked these particular wines so well he never made it to the coronation, just stayed in Montefiascone drinking wine, and is buried there today. And, the white wines designated Est! Est!! Est!!! di Montefiascone are still made and enjoyed. And (here’s where it also comes back around), this particular homemade aperitif uses an Est! Est!! Est!!! di Montefiascone wine as it’s base! Neat! Awesome! Story!

fuggers-revenge-1

There aren’t a wide range of these whites available here, but Pietro Est! Est!! Est!!! tends to be available, and it’s what I used. Light, apple-y, dry, and very refreshing, it provided the perfect platform for building this summertime aperitif (and it won’t set you back too much). The other flavorings almost all came from my yard, including white currants (want to know way more about my white currant bush? Check out the Currant Current liqueur, Strawcurranterry, a white currant strawberry liqueur, and A Particular Friend, a white currant mint number), fresh mint, and fresh marjoram. A little gentian root because life is bitter (but not, one hopes too bitter most days), a little vodka to im-proof things a bit (but not too much, as this is a very light-on-its-feet charmer), and a little simple syrup to round our edges without making it sweet. Altogether, this late summer aperitif rises to the level of the wine story with delicate herbal and fruit notes. Pretty swell on its own, chilled or over ice, but also a pleasant pal in cocktails (heck, though it is not a vermouth, it would make a mean Martini-esque drink when paired with a London-style gin).

fuggers-revenge-2

Fugger’s Revenge

 

1/2 cup white currants

1/3 cup fresh mint

1/4 teaspoon gentian root

1 Tablespoon marjoram

1 750 ml bottle Pietro Est! Est!! Est!! white wine

1 cup vodka

1/2 cup simple syrup

 

1. Add the currants, mint, gentian, and marjoram to a large glass jar with a good lid. Muddle well, but not wackily (you do want to break up the currants as much as possible).

 

2. Add the wine and vodka, and stir. Put in a cool dry place and let sit for two weeks, swirling regularly.

 

3. Open up the jar of joy and add the simple syrup. Stir again, and re-place in that cool dry place. Let sit two more weeks, swirling as you will.

 

4. Strain – I like to strain once through a fine mesh strainer, then twice (or as needed) through cheesecloth – into a good glass bottle. Store in the fridge (to keep nice and chilled).

June 1, 2021

Cocktail Talk: Mademoiselle Berthe and Her Lover

maigret's-pipeWe’re going to continue from last week’s Maigret moment into a little Maigret-a-thon, starting with a few Cocktail Talks (hey, don’t miss all the Chief Inspector Maigret Cocktail Talks, by the way) from the story collection Maigret’s Pipe, which has a host of hits starring George Simenon’s Parisian Chief Inspector, mainly leaning towards the latter part of his career and even into retirement (where he can’t stop solving crimes even if no longer on the French force). The story the below quote comes from is actually in the retirement phase, though with him back in Paris, drinking wine, and having one of his favorite dishes.

 

As Maigret paid for the drinks, he was already looking sprightlier than he had been earlier that morning, for he felt things had begun to move.

 

Roughly speaking, his impression was that the police were over-simplifying the situation and Mademoiselle Berthe was complicating it. Not far off there was a small restaurant favoured by taxi-drivers, with a couple of tables on the terrace, and as one them was free he sat down and discovered on the menu fricandeau a l’oseille, veal with sorrel, one of his favorite dishes.

 

The atmosphere was so redolent of spring, with light puffs of air so warm and fragrant that, particularly after a bottle of Beaujolais, he felt light-headed and wanted nothing better than to lie down on the grass with a newspaper over his head.

 

–George Simenon, “Mademoiselle Bertha and her Lover”

 

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