May 14, 2012
Hey whiskey lovers, this little announcement is for you (and for anyone around the W-A who liked to support local distillers. And really, who in the whole state doesn’t? Only the bad people, that’s who). On the 19th of May, those fine folks at the Woodinville Whiskey Company are releasing their “Mash Bill No.9” bourbon at noon on the old fashioned dot. They’re gonna have sandwiches, good cheer, and hopefully some whiskey songs sung in the round. But most of the all, it’s bourbon on a “get it while you can” availability, so, well, get it while you can. If you need more to grab you, you’re probably a bit daffy. But I’m here to help all, so as one final enticement, a quote from owner Brett Carlile (who owns along with Orlin Sorensen): “As we narrowed down our final selection, one had just the right combination of corn, rye and malted barley — and that’s how ‘Mash Bill No. 9’ was born; it was our ninth recipe.” Yeah, boy.
May 8, 2012
Walking along on a dusky springtime eve
I heard a noise of a bear starting to grieve—
What was this? I didn’t believe
But it was my own stomach, to which nothing did cleave.
I noticed a candle in a local watering hole,
And headed in to save my soul
(as well as my innards, which seemed an empty bowl
that was collapsing inwards as if chewed by a mole).
I ordered a feast of courses untold,
First bread and cheese filled with blue and mold
Accompanied by flagons of gin made bold
by lime juice, maraschino, violette—served cold.
Next up were plates that would make Hercules strain,
Pastas, ensalatas, empanadas, like rain
Were served alongside even more delicious mains
and a giant bucket of chilled Champagne.
I ate more food than any ten men,
The waitress came back and I started eating again
Following greens with green beans and then
Moving on to the sweets, the creams, the puddin’s.
And then the foods hit my center like a roiling brick.
I groaned, I cursed, my over-eating anything but comic
As I contemplated erupting like a fresh oil derrick.
Was there anything that could undo my stuffed predic-
ament?
And then like an angel dressed purely in serge
The waitress appeared or seemed to emerge
From my over-full haze and said through my dirge:
Sir, what you need, is a quick Underberg.
She handled me a bottle, small and in brown paper,
Made a motion of drinking as if in quick prayer,
And I, trusting her angelic look and manner,
Unscrew’d the green cap and turned into a gulper.
The moment the elixir of ‘berg hit my tongue
I felt that perhap’ my indulgence might be undone.
The flavor was of herbs and of spices far-flung,
Backed by a muscular fu tied to a tougher kung
And when the liquid miraculous hit my tum-tum
It cut through the food pounding me like a drum.
It bounced through the sweets all the way to the bottom,
And left me feeling as if I’d barely eaten a crumb.
Oh, Underberg, the god’s must have made you
For people like me, those was are known to
Eat enough at one sitting to turn them near blue.
Oh, Underberg, you’ve made my evening less askew,
And for this I will never forget your wond’rous brew,
Your lovely taste, your dark and magic hue,
Your little bottles, your quick rescue
Of my evening—I’d call it voodoo
Underberg, if I didn’t believe it a higher urge.
And so I left that night without out having to purge,
swearing that, whether in Miami or Pittsburgh,
I would never again be without my savior, my Underberg.
May 4, 2012
Okay, honesty time. Raise your hand if you’ve had a broken, or even a fairly seriously cracked, heart. You, in the back, without your hand raised? Quit lying, we’re all friends (or at least boon bar companions) here. That’s what I thought. Turns out, even in short story collections from the 1950s, people have broken hearts. Even in mystery short story collections from the ‘50s, such as Murder by 14 (here and there called My Best Murder Story), which is a collection shading pretty seriously to the “want-to-be-Agatha” side of the mystery section (as opposed to the “want-to-be-Dashiell” section—both of which are sections I like). One of the stories that doesn’t shade too much is A Matter of Life and Death by John and Ward Hawkins, which is pretty much one long hangover for the main character, after a night of heartbreak (somewhat mitigated by the inducer of said heartbreak trying to help him out of what looks like a pretty murderous situation). Really, I know little about John and Ward, the authors, but the story was good enough that I’m gonna look for more. And I certainly understand the sentiment and set-up of the below quote, all about bourbon and heartbreak.
‘Look,’ he said. ‘I got loaded in the bar across the street from the office. Straight bourbons. I got full of bourbon clean up to here. I rubbed it in my broken heart. I cashed my paycheck. And then I went riding in taxi-cabs. I went pub-crawling. I met this guy–this big guy with the crew hair-cut and the tough face and the little scar on his chin. We were a couple of ex-sergeants and that made us buddies. He bought some drinks and I bought some drinks, and we really pinned one on–the Giant size.’
— A Matter of Life and Death, John and Ward Hawkins
May 2, 2012
Editor’s Note: Beer-tertainer Drew Webster is back to beer-ducate you and beer-xplain the finer points of the beverage you love and call beer in another Drew’s Brews.
Sour beer is not for everyone. If you poured someone a sour without telling them they might have trust issues. However, if you were to discuss their palate and the complexity of beers available and then ease them into tasting sours in small amounts you might convert them into a beer dork. Craft brewing is a booming business and there is a need for breweries to stand out and make bold beers that venture from tradition and borrow beer styles from abroad. Based on flavors usually found in parts of Europe like England, Belgium, and Germany most sours mimic Lambic and Saission varieties, to name a few. To get there, some American brewers use their flagship ales and blend their creation with aggressive Yeasts that changes the profile of the beer. The different temperatures used in brewing create unique and bold flavors that are crisp, sour, sweet, or spicy, which they blend with their base beer ingredients. There is a lot to it and it is fun to taste a variety of these artesian style beers.
If you have never tasted a sour beer or did but didn’t like it try doing a tasting flight with someone who can describe the beer or buy a set to try in succession at home. I always suggest Russian River, one of my old stand-by breweries, as a good starting point. They produce a line of “Belgian Inspired” beers that range in color and sourness beginning at mild and going to dark and high sourness. Buy a few and share with your friends. I recommend Damnation for starters (mild and light), followed by Temptation and finish with either Consecration or Supplication depending on what is available in your area. You may have to check out a craft beer store or nice bottle store to find them. If you are up for tasting a bunch of sour beers in Seattle with people who will appreciate them check out Sour Beer Fest at Brouwer’s Café in Fremont May 17, 2012. Now in honor of Spiked Punch, here’s what I’m drinking: I will heed my own advice and go for the Consecration from Russian River. Very unique standout of the series. This reddish brown beer should be enjoyed in a snifter or short taster. Go slow with it. It is a blend using dark malts and mixed with those powerful yeast components in Cabernet Sauvignon barrels with a bit of Cab to make a fruity tart berry taste in your mouth. Nicely balanced acids go down smooth and awaken your senses–yum. Give it a try if you think you’re a brave beer drinker.
April 27, 2012
Gather round Seattlities (and anyone who might want to have a Seattle summer vacation–which isn’t a bad idea, as summer in Seattle is mighty fine, with stretches of blue sky and temperate weather that’s almost unbeatable in my mind, and which leads to those living here being even more friendly than normal, as well as leading to an overall oh yeah atmosphere). I’m teaching up another cocktail class (on the 20th and 21st of July, same class twice) at the effervescent and ebullient Pantry at Delancey, where the drinks are delicious, the snacks are snacktastic, and the staff is stellar. The class this summer is, perhaps, even more special than previous, because I’m coining a new term for it: Locatails. No, wait, that’s not why the class is going to be so un-missable. Though it is the next term that will go from person to person like a spirited plague, and it means having drinks made with local spirits and liqueurs and mixers. Which is a wonderful thing. A wonderful thing. And that’s why the class is going to be unmissable.
Specifically, in this cocktail soirée we’ll make four cocktails that both match up with a dinner menu (appetizer, first course, second course, dessert) and that utilize a host of Seattle area spirits and liqueurs, including ones created with love by Sound Spirits, Side Track Distillery, Woodinville Whiskey Company, Bainbridge Organic Distillery, and Pacific Distillery, and also include other local products such as Deluxe Foods Cocktail Syrup. The four drinks include two classics, the Oriental and the Alexander, and two newer models, the Rebecca and the Earl of 15th Avenue, mixes assured to transform a stale everyday occasion into a celebratory drink-a-rific wingding. But beyond just making this four-course imbibable banquet, we’ll talk about the individual distilleries involved and what makes each stand out from the crowd, some spirited histories that translate into smashing cocktail talk, and a variety of home-bartending skills, including shaking, stirring, straining, and garnishing. So, sign up today! Cause it’ll probably sell out by tomorrow.
April 26, 2012
Hello young cocktail lovers. I’ve detailed in posts below and then farther below some Seattle Magazine articles that I’ve written. But I’ve not mentioned a number of blog posts I’ve recently being doing as well. And darnit, they need your attention (if you’ve already seen all of them, then of course ignore this and go read your copy of The Essential Doctor Strange Volume 1. While having a drink. Cause the Doc isn’t a teetotaler. Oh no, not at all. He may drink mostly mystical mixes, but he likes to unwind with a cocktail after whipping up Dormammu or Shuma-Gorath. That’s how the Doc rolls people). So, here’s a nice list of recent posts from the Seattle Mag blog, posts that just may change your life:
Spring Cocktails: 4 Aperitifs to Enjoy Before Dinner
5 Sophisticated Spring Break Cocktails
Toast National Poetry Month with Five Cocktail and Poem Pairings
Four Divine After-Dinner Cocktails
Three New Locally-made Spirits
April 23, 2012
Even here in sunny (hah! got you looking) Seattle the hints of summer are hinting at the sunnier days to come. Enough so that I’ve been looking towards summer cocktails and starting to plan what might make up the mainstays of my summertime menus. I naturally start with some of the classics (the Summer Beer, as those who know me well know, makes any hot weather drink list of mine, as does the basic and basically wonderful Tom Collins) but then move into trying out new drinks that could make the roster, so to speak. One that’s making a strong push for inclusion is called Ten Nights in June. It come into play thanks to a liqueur somewhat new to me, The King’s Ginger (disclosure: I was sent a bottle in the mail). Carrying a bit more of a hearty hello and wearing more of a citrus hat than other ginger liqueurs, along with its ginger accents, The King’s Ginger was, as legend and lore tell us, created by the Berry Brotheres way back in the year 1903 especially for King Edward VII, the Peacemaker, who desired a pic’um’up before his morning jaunts. Ever since I had the first sip I’ve been playing around with using it in various cocktails in my mind and in the real world.
But it took me awhile to find one that I wanted to keep in the rotation (as they say, whoever they are), and it was somewhat of a left turn in a way. First, the drink is more highball than cocktail. Second, it’s simple as simple can be. Third, and most importantly, the other key ingredient is sparkling hard cider. Are you shocked? C’mon, admit you’re shocked. I was a little shocked. You can be shocked. But not so shocked so as not to try it. Really, it makes sense in a way. Apples and ginger are a good match. Something bubbly and cool is good as summer rolls in to town. And underlying a light drink with a wee boom is good. Good, good, and good. I suggest you put this one onto your summer roster as well.
Ice cubes
2 ounces The King’s Ginger liqueur
3-1/2 ounce chilled hard cider (I used Strongbow, but most dry English-style ciders would be good)
Lemon slice, for garnish
1. Fill a big ol’ Old Fashioned or comparable glass about halfway with ice cubes. Add the King’s Ginger and then the cider. Stir well, but respectfully.
2. Squeeze the lemon slice over and then drop it it. Drink up, pals and gals.
Tags: cider cocktail, cocktail recipe, Cocktail Recipes, hard cider, summer drinks, Ten Nights in June, The King's Ginger, What I'm Drinking
Posted in: cider, Liqueurs, Recipes, What I'm Drinking
April 20, 2012
I’ve only had one other Charles Williams quote on Spiked Punch, and it was only a bonus quote along with a recipe for the Zazarac. Admittedly, it is one amazing quote. Really, go read it. Or you’ll be sad. And don’t fret, I’ll wait.
Okay, that was great, yes? The below quote may not have the umph, but it’s also good, and from the book The Hot Spot, which was originally titled Hell Hath No Fury and which was, oddly enough, made into a movie with Don Johnson of the well-feathered hair. Don’t hold that against it–if you dig the noir country of fiction it’s a must read. Williams walked the same 50s and 60s noir and hard-boiled aisle as James M. Cain and Cornell Wollrich (all three I’d read all day, if it was up to me), though he has his own voice and style and particular brand of relentlessness and bleak beauty and drinks that sometimes do flow. I picked this particular set of lines, though, because it’s coming on summer and many are dreaming of sand, beaches, and escape.
And you could get away from the rat-race for a long time with that kind of money, with a brown-eyed girl on the beach somewhere in the Caribbean, sailing a cat boat and going fishing off the reefs and drinking Cuba Libres where it’s always afternoon . . .
–Charles Williams, The Hot Spot
