January 24, 2014
I’m just gonna come out and say it – I hold you in high esteem. First off, because you’re reading this blog (hah! Thanks). Secondly, cause I’m holding out hope that you’ll try this drink, which shares a name with the feeling I have for you. Jeez, is this still making sense? I hope so. Anywho, if you do try this drink, you’ll like it I’ll bet. And then hold me in high esteem as well. Then everything will have completed the boozy circle.
The Esteem, from Champagne Cocktails
Ice cubes
1 1/2 ounces gin
1/2 ounce Meletti anisette
1/2 ounce freshly squeezed lime juice
Chilled brut Champagne
1. Fill a cocktail shaker halfway full with ice cubes. Add the gin, anisette, and lime juice. Shake while smiling.
2. Strain into a two flute glass and fill almost to the rim with chilled Champagne.
Tags: Champagne & Sparkling Wine, Champagne Cocktails, cocktail recipe, Cocktail Recipes, Friday Night Cocktail, Gin, Meletti Anisette, The Esteem, What I'm Drinking
Posted in: Champagne & Sparkling Wine, Cocktail Recipes, Italy, Liqueurs, Recipes, What I'm Drinking
January 21, 2014
Here’s a wee cocktail-spoons-worth of wisdom from the hopefully not completely forgotten American pocket-pulps-and-mysteries writer Harold Q. Masur (sometimes known as Hal). I tend to agree more with the latter sentiment in his first sentence below, though I’m not necessarily opposed to a good morning drink, unless I have a long afternoon meeting (hey, no need to nap in a meeting – I like to nap on the couch). Oh, this book also has one of the finest titles I’ve ever seen. And a great cover, too. Heck, pick it up, have a Scotch, and start reading.
Generally, I don’t like to consume liquor before lunch, but drinking with a man is a good recipe for getting on his right side. Muir was in the mood to talk and I ordered double Scotches to help loosen his tongue. The time of day meant nothing to him.
— Harold Q. Masur, So Rich, So Lovely, and So Dead, 1952
January 17, 2014
In a way, I feel if I say the phrase “An American Bobby Burns” I should be talking about a poet, taking the long absent mantle of political-drinking-lyrical combination of sorts from Robert Burns, who goes from grain to glass in a singular way (probably it would be Ed Skoog, I suppose, as he’s the best poet in the world anyway). But instead, I’m talking about the Bobby Burns cocktail, one of my all-time favorites. Its traditional mingling of Scotch, sweet vermouth, and Bénédictine is a truly beautiful thing. However, I recently made one not with Scotch, but instead with an American single-malt whiskey, specifically Seattle-based Westland distillery’s inaugural release, Deacon Seat single-malt whiskey. Deacon Seat is a very approachable, layered whiskey, with citrus and pastry and marmalade flavorings that match amazingly with the herbal-ness of Punt e’ Mes sweet vermouth (my vermouth pick this time) and the spiritual savoryness of Bénédictine. I have to think any poet would approve.
The American Bobby Burns
Ice cubes
2-1/2 ounces Westland Deacon Seat single malt whiskey
1 ounce Punt e’ Mes sweet vermouth
1/4 ounce Bénédictine
Lemon twist, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the Deacon Seat, Punt ‘e Mes, and Bénédictine. Shake well.
2. Strain the mix into a cocktail glass. Squeeze the lemon twist over it and let it float into the glass.
A Note: You can also stir this one over ice, instead of shaking. But I think the poets like to show off their shaking skills.
Tags: American single malt whiskey, An American Bobby Burns, Benedictine, cocktail recipe, Cocktail Recipes, Friday Night Cocktail, Punt e’ Mes sweet vermouth, Westland Deacon Seat single malt whiskey, What I'm Drinking
Posted in: Cocktail Recipes, Dark Spirits, Liqueurs, Recipes, What I'm Drinking, Whiskey
January 14, 2014
Hello friends and those looking to have a drink, or pick up some drinking ingredients, or learn about local spirits, in Seattle! If you don’t already have it, Drink Seattle: A Spirited Journey Through Seattle Bars and Cocktails has every lounge, bar, distillery, or dive that’s worth sitting down and sipping within – and now has even more stops with the latest update. There are now more than 50 places detailed, covering nearly every neighborhood in Seattle, with specific cocktail picks for each place and a host of insights on individual bar personalities. Each recommended establishment features a review, notes on what to order, and great photos and tips for having the best experience you can. And the app has all those features you expect –GPS, one-touch dialing and turn-by-turn directions – and vital info like business hours, websites, etc. Yay, for drinking in Seattle! Heck, you may just see me in one of the bars. And then I’ll buy you a drink. Promise.
January 10, 2014
There have been many famous and legendary pugilists. And, there have been many famous and legendary bartenders and bar scribes. As a whole, I’d say that the pugilists could probably take the bar folk in a back alley brawl, but wouldn’t hurt them much, as then who would pour the punchers the drinks? Anyway, one guy who fits nicely into both categories is Andrew Bohrer, of Cask Strength and the book The Best Shots You’ve Never Tried, in which you’ll find this tasty shot, a fine pick-you-up either before or after watching a boxing match.
The Prizefighter
1 ounce white rum (or try Sun Liquor’s aged rum here)
1/2 ounce simple syrup
1 whole egg
2 dashes hot sauce (your choice)
1. Fill a cocktail shaker halfway full with ice cubes. Add everything. Shake well.
2. Strain through a fine strainer into a shot glass. Drink quickly, and always go down swinging.
January 7, 2014
Hello Seattle cocktail lovers, visitors to Seattle, those who are thinking about a visit to Seattle, and anyone interested in cocktails. Recently, I was lucky enough to work on the lovely Seattle magazine’s end of the year issue, which was amazing and had a huge cocktail-and-bar-and-spirit focus. In case you missed it, or weren’t here to read it, some of the articles are now online for your reading pleasure, including:
• What’s Shaking Now: Drinks of the Moment
• The Superstar Bartender: Erik Carlson
• Best New Bars in Seattle (Plus One Standout in Tacoma)
• Top Shelf Advice: Where the Bartenders Go to Drink
• Entertaining with a Well-Styled Bar Cart
*Read all A.J. Seattle magazine articles
January 3, 2014
Recently, I had a query about a drink featured in my book Good Spirits, a drink called the Lily. As Good Spirits is from a few years back (but not old by any means, and still I hope darn fun and useful), I hadn’t actually made the Lily in awhile, and so was pretty excited to revisit the drink. The question came around the use of crème de noyaux, an almondy liqueur made from apricot pits, and an ingredient not as readily available – it also has a signature pinkish color. The drink-maker was having a hard time tracking it down, and wondered about subbing. My first thought was amaretto, also made usually with apricot pits or almonds. So, for fun, I tried making the Lily with both. And you know what? Both versions were darn tasty. The main difference really was the color, which is wildly different (the noyaux is the pink one naturally in the pic), but the flavor was very similar, with the crème de noyaux version a smidge sweeter, and the amaretto nuttier on the back end. I suggest you try both, and see what you think.
The Lily
Ice cubes
1-1/2 ounces gin
1/2 ounce crème de noyau
1/2 ounce Lillet
1/2 ounce freshly squeezed lemon juice
Lemon twist for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the gin, crème de noyau, Lillet, and lemon juice. Shake well.
2. Strain into a cocktail glass. Garnish with the lemon twist after twisting it over the drink.
A Lily
Ice cubes
1-1/2 ounces gin
1/2 ounce amaretto
1/2 ounce Lillet
1/2 ounce freshly squeezed lemon juice
Lemon twist for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the gin, Crème de Noyau, Lillet, and lemon juice. Shake well.
2. Strain into a cocktail glass. Garnish with the lemon twist after twisting it over the drink.
Tags: A Lily, amaretto, cocktail recipe, Cocktail Recipes, crème de noyau, Friday Night Cocktail, Gin, Lillet, The Lily, What I'm Drinking
Posted in: Cocktail Recipes, Gin, Good Spirits, Liqueurs, Recipes, What I'm Drinking
December 20, 2013
Following up on the even earlier-in-the-morning drink created for superstar Kansan Eric Norris (writer-librarian-by-day, detective by night – well, that’s my dream, anyway), who was looking for a coffee-based libation, is the following. Since it’s for 7 AM, instead of 6 AM, I thought I’d need to add some protein, in the form of an egg white, to this drink. It also makes it deliciously frothy, without sacrificing a good coffee taste. A little gin and a little simple syrup balance everything out beautifully. Eric, drink up pally! Oh, the rest of you drink up, too – this time of year, everyone may need a good morning cocktail, or two.
Hays at 7 AM
Ice cubes
1-1/2 ounces gin
1/2 ounce chilled espresso
1/2 ounce simple syrup
One egg white
1. Fill a cocktail shaker halfway full with ice cubes. Add the gin, espresso, and simple syrup.
2. Carefully add the egg white. Shake really really well, for a good 5 to 10 seconds.
3. Strain into a cocktail glass.
Tags: cocktail recipe, Cocktail Recipes, coffee cocktail, egg white, espresso, espresso cocktail, Friday Night Cocktail, Gin, Hays at 7 AM, simple syrup, What I'm Drinking
Posted in: Cocktail Recipes, Gin, Recipes, What I'm Drinking
