August 20, 2013
Those who are regular readers (and who among can admit that you are not? None of you, that’s who. Cause then I’d cry, and pout, and do the whole crying-pouting thing, which would make everyone a little embarrassed, so just say you read this blog all the time, okay?) will remember that I’m a big fan of the works of Anthony Trollope. So much so, I have to admit, that I own every book of his that’s readily available, and a number that aren’t as readily available. But there are still a lot that I haven’t read – he was a prolific dude. To track one remaining Trollopean holdout, I had to find a copy via a company called Forgotten Books, which prints facsimiles from old old texts. So, no footnotes here. But that’s okay with me, cause I’m knee deep in another Victorian country tale, one that started early with the following quote (said quote why the book is being mentioned on this blog. But you might have guessed that) talking about the town and about the townspeople’s drink of choice:
There rages a feud in Bullhampton touching this want of a market, as there are certain Bullhamptonites who aver that the charter giving all rights of a market to Bullhampton does exist; and that at one period in its history the market existed also – for a year or two; but the three bakers and the two butchers are opposed to change, and the patriots of the place, though the declaim on the matter over their evening pipes and gin-and-water, have not enough of matutinal zeal to carry out their purpose.
¬ Anthony Trollope, The Vicar of Bullhampton
August 16, 2013
Even if you don’t live in Hidalgo, as it’s August, it’s fairly possible that you are, indeed, hot (unless you live on the other side of the equator, in which case you might as well save this one until next time it is summer in your neighborhood. Or, you could just have it in a sauna, or in a room with a heater, or under the blankets with that special someone. Up to you, of course). And while this isn’t one of those super cool-down kinds of affairs, it matches up so well with higher temperatures and shorter outfits (if you know what I mean) that summertime is the time to have it pals and gals. So, I guess, the heat is on.*
Hot Night in Hidalgo (from Ginger Bliss and the Violet Fizz)
Ice cubes
2 ounces dark rum
1-1/2 ounces Damiana
3/4 ounce fresh pineapple juice
Pineapple chunk, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the rum, Damiana, and pineapple juice. Shake well.
2. Strain into a cocktail glass. Garnish with the pineapple chunk, in a smooth manner. *I know, that was cheesy. But I had to say it. Had to. Contractually obliged.
Tags: cocktail recipe, Cocktail Recipes, Damiana, dark rum, Friday Night Cocktail, Ginger Bliss and the Violet Fizz, Hot Night in Hidalgo, pineapple juice, What I'm Drinking
Posted in: Cocktail Recipes, Ginger Bliss and the Violet Fizz, Liqueurs, Recipes, Rum, What I Wish I Was Drinking
August 13, 2013
Hello to all those near and far – c’mon down to check out the most recent posts and pieces I’ve concocted for those fine folks at the Seattle magazine. Some are locally-minded, but many are helpful even if you aren’t here. And all, if I can say so without sounding too pompous, are gonna be fun to read. Really! Try ‘em and find out.
• New Spirits to Sip
• Four Drinks to Have with Robots
• Hangover Helpers
• Craft Cocktail Bars are Shaking Things Up
*See all my Seattle magazine pieces
August 9, 2013
When the alien robots from Plant X land in my backyard, brother, I’m gonna be ready with a shaker of Atomulas for all and sundry. Cause this, scientific one, is the ideal drink in those robot-alien-yetis kind of situations. Don’t trust me? Fine. But when that day comes, don’t say I didn’t warn you right here and now.
Atomula (with the recipe from Ginger Bliss and the Violet Fizz)
Ice cubes
1-1/2 ounces dark rum
1 ounce Becherovka
1/2 ounce rosemary simple syrup (see A Note below)
Rosemary sprig, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the rum, Becherovka, and rosemary simple syrup. Shake well.
2. Strain the mixture into a cocktail glass. Garnish with the rosemary sprig.
A Note: To make rosemary simple syrup add 1 cup fresh rosemary leaves, 2-1/2 cups water, and 3 cups sugar to a medium-size saucepan. Stirring occasionally, slowly bring the mixture to a simmer over medium-low to medium heat. Then lower the heat a bit, keeping the mixture at a simmer for 5 minutes. Turn off the heat, and let the syrup completely cool in the pan. Strain through cheesecloth or a very fine strainer, and then store in an airtight container in the refrigerator.
Tags: Atomula, Becherovka, cocktail recipe, Cocktail Recipes, dark rum, Friday Night Cocktail, Ginger Bliss and the Violet Fizz, rosemary simple syrup, What I'm Drinking
Posted in: Cocktail Recipes, Ginger Bliss and the Violet Fizz, Liqueurs, Rum, What I'm Drinking
August 6, 2013
Waiting around Seattle twiddling your thumbs and wondering what you should do? Get off the couch friend and go check out one of the below new bars (after reading the corresponding Bar Hop review that I did for the Seattle magazine itself to make sure that said bar fits you and your mood. At least one will. Guess which one?)
• Radiator Whiskey
• Von Trapp’s
• Bar Cotto
August 2, 2013
The Alexander, if for some insane reason you don’t know it already, is the emperor of sweet cocktails, dessert drinks, and the year 1914. If you pretend you don’t like sweeter drinks, cause it makes you feel macho, or what-have-you, then A: I feel sorry for you, B: get off your high horse, C: try this anyway, cause you’ll love it. If you aren’t afraid to admit you like pie, as well as a dessert-y drink, then you will already love the Alexander, naturally. But dig this – it’s now even better, thanks to the fine folks at Sound Spirits here in Seattle. Because they recently came out with a new crème de cacao that knocks the socks off most commercially available varieties. It’s under their “Depth” line of liqueurs, and that moniker sums it up nicely: pure chocolate aroma, deep chocolate taste, some sweetness, but not too much. It’s also made with chocolate nibs that are added in the distilling process, and said nibs are from local Theo’s Chocolates. All great things! But even better is how great the classic Alexander tastes when made with Sound Spirits Depth Crème de Cacao and Sound Spirits Ebb + Flow gin. But don’t take my word for it. Try it why dontcha (using this recipe from Good Spirits).
The Alexander
Ice cubes
1 ounce Sound Spirits Ebb + Flow gin
1 ounce Sound Spirits Depth Crème de Cacao
1 ounce cream
Strawberry slices for garnish
1. Fill a cocktail shaker half way with ice cubes. Add the gin, cream de cacao, and cream. Shake well.
2. Strain into a cocktail glass. Garnish with a strawberry slice, or two if you’re still waiting on dessert.
Tags: cocktail recipe, Cocktail Recipes, Friday Night Cocktail, Sound Spirits, Sound Spirits Depth Crème de Cacao, Sound Spirits Ebb + Flow gin, The Alexander, What I'm Drinking
Posted in: Cocktail News, Cocktail Recipes, Distillery, Gin, Liqueurs, Recipes, What I'm Drinking
July 30, 2013
Way way back where here on this here blog, I posted some (though no one, I hope, would say too much) about the fine, fine collection Everyday Drinking by Kingsley Amis. If you’re interested in writing about drinking, or drinking, or reading, or any of those things jumbled up as in a blender in some way, then I strongly suggest you read said collection. But also check out Mr. Amis’ novels and such, cause they’re darn fine as well. And sometimes have amazing Cocktail Talk-ing going on, like in the below.
Shorty recovered himself, no mean feat after the MacKelvie-provided shot of green Chartreuse, and the Fishwicke-provided shot of Bénédictine he had thrown down on top of everything else.
—Kingsley Amis, Ending Up
July 26, 2013
I’m not gonna lie – drinks that take the names of other drinks instead of having their own individual name, well, that irritates me. Call me an old stick-in-the-something, or shake your head at my nuttiness, but I think creative drink makers also need to be creative drink namers. That’s just my thing, baby. But it doesn’t keep me from drinking really good drinks that hold less-than-awesome names. Such as the Purple Basil Gimlet, from Paul Abercrombie’s wonderful book Organic, Shaken and Stirred, which is packed with tasty drinks that utilize organic ingredients (as you might guess, if you were anything but an awful guesser). Its spice and citrus flavor is swell. Try it, and see if I’m wrong (PS: I’m not wrong).
Purple Basil Gimlet
2 ounces Bluewater Halcyon organic gin (or other organic gin)
1/2 ounce freshly squeezed organic lime juice
1/2 ounce organic agave nectar
5 organic purple basil leaves
1. Fill a cocktail shaker halfway full with ice cubes. Add the gin, lime juice, agave nectar, and 4 purple basil leaves.
2 Shake vigorously, then fine strain the mixture into a martini glass. Float 1 more basil leaf on top of the drink.
