September 3, 2019

Cocktail Talk: The Silent Witness

https://i.ebayimg.com/thumbs/images/g/nasAAOSwbzxcn9Xd/s-l225.jpgI’ve had a couple Cocktail Talks from George Harmon Coxe on the ol’ Spiked Punch, but not an inordinate amount. Which is a bit odd, as I sorta like his probably main star, photographer/drinker/mystery solver Kent Murdock. Maybe I just need to track down some more books? Recently, I did score a good one, The Silent Witness, in a two-novels-in-one hardback-book book, if that makes sense (the others was a great Simenon, Maigret and the Informer, and why don’t we do these “duo” books anymore? Modern authors too snooty to share?). Interestingly, it doesn’t star Mr. Murdock, but instead PI Jack Fenner, though Murdock shows briefly, as they both share the same fictional universe! I love that! It’s a crossover, in a way, and I think there were more, and Fenner shows up in small roles in the Murdocks I’ve read. We talk about crossovers now in movies as if they never happened before, but here we are. Oh, the book’s a good read, too, with a more slow burn development than many (the murder doesn’t happen for say 90 pages), and a neatly draw-out denouement between PI and villain, with lots of clues along the way. A good one – especially when paired with a book staring our old pal Inspector Maigret, and when featuring this quote.

 

But I can buy a drink while you two get acquainted . . . what will it be? He added when the waiter approached.

Nancy showed no hesitation. “A very dry Martini with a twist, straight up.” “I think – maybe a Cinzano and soda, with a bit of orange peel,” Kathy said, and Fenner asked for a Scotch and water.

 

— George Harmon Coxe, The Silent Witness

August 27, 2019

Seattle Magazine Cocktail Catch Up

Hello Seattle pals, WA pals, out-of-state pals, and out-of-country pals! Just wanted to give you a chance to catch up on any recent Seattle magazine pieces by me you may have missing. Not that I’m thinking you would ever have missed any, because I know you like to stay up-to-date, and Seattle magazine is all about that. But summers are busy! So, just in case:

August 23, 2019

What I’m Drinking: The Bubbly Colonial

bubble-colonialHello summertime! Sum, sum, summertime! What’s shaking? Or, in the case of this drink, not shaken at all. But it is a swell summertime sipper, one that I featured already on this blog – but like 8 years ago if you can believe it. 8 years! Holy cow, time flows like rum in an upside-down bottle. But here’s the skinny (or, in my, case, not so skinny). I had some extra limes lately, and the mint plant in the backyard is in full summer mint-in, so I thought, the other day, when the sun high in the sky was demanding a bubble drink – howsabout the Bubble Colonial, and it’s tasty lime-mint simple syrup? And then I thought, heck ya! And so, here we are, making summer even better with bubbles (and rum, lime-mint simple, Cointreau, and soda – and more lime). Yay!

The Bubble Colonial

 Ice cubes

2 ounces Cruzan 9 Spiced Rum (this is what I originally used, but regular white or dark rum works actually)

1/2-ounce lime-mint simple syrup (see Note below)

1/4-ounce Cointreau

Chilled club soda

Lime wheel, for garnish

 

1. Fill a highball glass halfway full with ice cubes. Add the rum, syrup, and Cointreau. Stir thrice.

2. Fill the glass almost to the rim with club soda. Stir again, slowing but seriously, working to bring everything together. Squeeze the lime wheel into the glass, and then drop it in.

 

A Note: To make the lime-mint simple syrup, add two whole lime peels, 4 ounces freshly squeezed lime juice, 3 cups sugar, 2-1/2 cups water, and 2 cups fresh mint to a medium-sized sauce pan. Put it on the stove over medium-high heat. Let it just come to a boil, simmer for five or so minutes, and then let everything steep in the pan for at least an hour. Strain and stir in the fridge if you don’t use it right away.

August 20, 2019

Cocktail Talk: Suddenly a Corpse, Part II

Image result for suddenly a corpseIt’s been many a moon (and many a year, really) since I first mentioned the book Suddenly a Corpse, published originally way back in 1949, with my copy from 1950. It features dashing, drinking, dame-loving, crime-solving lawyer Scott Jordan (Masur wrote a series of books with Mr. Jordan), doing all of the above, all starting when a large man shows up at his door – and then dies instantly. It’s a good rollicking read, and if you can find a copy in your local pulp booksellers, then pick it up. I recently re-read it, and realized that while I’d had a Cocktail Talk from it (be sure to read Suddenly a Corpse Part I, as it has one of my favorite lines), that really, it deserved two. Cause I really like the below quote about school, or a school at least.

I hesitated and said, “Give me a little time to think it over. Maybe we can do something for you.”

Her mouth twisted contemptuously. “Listen, mister, the finishing school I graduated from taught me more than how to sling a fancy highball. I don’t trust you. When a lawyer asks for time he’s thinking up ways to trick somebody.

 

–Harold Q. Masur, Suddenly a Corpse

 

August 16, 2019

What I’m Drinking: The Mighty M

While I like many distilleries from around the world, I like Washington State distilleries best-est. I’m a local-leaner at heart, which maybe isn’t a bad thing. It does mean that sometimes I have recipes on here that are all WA distillers, which could be frustrating if you don’t live here. But then think of this – WA is a great place to visit, and when you visit, you can then visit our wonderful distilleries, pick up the ingredients used here, and, well, enjoy a wonderful life and drink. Boom! I solved all the problems.

 

The Mighty M is vaguely – very – Manhattan-y, uses two ingredients that have “M” in their names, and is a drink my old pal Joel Meister might like, and that’s where the name comes from. But the drink is based on a spirit without an M, funny enough, Woodinville Whiskey Co. Straight bourbon. An award-winner, if you haven’t had this becoming-legendary bourbon yet, well, you need to make the above referenced trip more quickly! Cause it’s great, aged five years, made with only WA grain from one farm, with a spice, caramel, chocolate taste. And it goes amazing with our other two pals in play. First, a WA-amaro (Wamaro?) that I only became hip to recently, Highside Distillery Amaro Mele. Made on Bainbridge Island on a base of their gin, which itself has an apple-spirit base, using five bitter herbs and aromatics and aged up to six weeks in a used Bourbon barrel, it leans on the bitter side of the amaro world, with a smoky, herby, beautifully bracing taste. You might be starting to think this is one of those drinks that’s good, but solely strong, without a sweeter side. Enter, our third ingredient: Salish Sea Maple liqueur. The first maple liqueur I’ve ever had, this all organic number is velvety and like a better maple syrup (it would make for amazing pancakes). It adds those distinctive maple notes, pairs perfectly with the above two players, and brings just the right light kiss of sweet. Altogether, a mighty drink indeed.

mighty-m

The Mighty M

 

Cracked ice

2 ounces Woodinville Whiskey Co. Straight bourbon

3/4-ounce Highside Distillery Amaro Mele

1/2-ounce Salish Sea Maple liqueur

 

1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add all the mighties, all three. Stir well.

 

2. Strain the mix into a cocktail glass. If you’re feeling it, try garnishing with an orange peel. Then let me know how it is.

August 13, 2019

Cocktail Talk: The Two-Penny Bar, Part II

Image result for the two-penny barIf you missed The Two-Penny Bar Part I, be sure to catch up on your brandy – and reading – and for that matter, don’t miss a one of the many mighty Maigret Cocktail Talks, cause they are full of boozy jolly-ness, and will point you to many a classic read by George Simenon. This book (as it says on the back) that goes into the “sleazy underbelly of respectable Parisian life,” is too good, too, for just one Cocktail Talk post, especially because this second one has the good Inspector Maigret a little over-indulged on one of his favorite tipples – but this book does center around a bar!
“What are you drinking?” he heard a voice ask. “A large Pernod?”
The very word was enough to remind him of the week gone by, the Sunday get-togethers of the Morsang crowd, the whole disagreeable case.
“A beer,” he replied.
“At this hour?”
The well-meaning waiter who had offered him the aperitif was taken aback at the force of Maigret’s response.
–George Simenon, The Two-Penny Bar
August 9, 2019

What I’m Drinking: My Final Offer

Whiskey (with “e” or not) sometimes – or often – gets short shrift in the summer months, when the temperature is as high as modern hemlines. And I can see the point, a little, as whiskey is deep, dark, strong, and not known as a light-stepper. However! I also feel sad for whiskey, and think that there are many ways to utilize it that get the flavor, and also bring the refresh. Take this drink right here, which is a fruity, friendly, thirst-quencher that you’d be happy to have in the backyard as the sun goes down on an August day – or ever around the pool, if that’s your summertime activity of choice.
It starts with a whiskey that was new to me until recently (when some lovely little bottles showed up at my house – I know, I know, I’m lucky), Tommyrotter Distillery’s Triple Barrel American Whiskey. If you don’t know them already (and really, you should), Tommyrotter is a distillery from up in Buffalo NY, named after the Tommyrotters’ Club of early 20th century artist types, who (as the website told me), “sought adventure, mischief, and inspiration in nature.” I love that! That’s a good story for sure. Which wouldn’t mean as much if the whiskey wasn’t also good, naturally. A blend of three different whiskeys, which is then finished in French oak ex-wine barrels, this tipple is a very amiable and approachable spirit. It has a caramel and vanilla nature, accented by baking spice, apples (dried and fresh), and hints of herbs and other fruit – a little stone fruit here and there. The nose mirrors that taste, while the finish adds a bit more oak. Smooth! And well worth sipping solo.
But also, due to the approachability, dandy for mixing. Here, I brought in two fruit accents, both because I thought they’d match the whiskey well, and cause it seemed summer-y. To me, at least! First up, Rothman & Winter Orchard apricot liqueur. A brandy-based liqueur, it boasts a rich, lush, tasty that doesn’t get overwhelmed by cloying sweetness like some. Peach bitters from everyone friends at Fee Brothers rounds things out with its peach-forward-ness. Finally, some club soda (it is hot out, after all), a bunch of crushed ice I crushed myself (good exercise), and a sprig of mint from the garden. I’ve never really thought of mint, apricot, and peaches, but it’s a delight – when the whiskey is in place to make sure everyone plays nice.
final-answer
My Final Offer
Ice cubes
1-1/2 ounces Tommyrotter Distillery Triple Barrel American whiskey
3/4 ounces Rothman & Winter Orchard apricot liqueur
2 dashes Fee Brothers Peach bitters
Crushed ice
4-1/2 ounces club soda
Mint sprig, for garnish
1. Fill a cocktail shaker or mixing glass halfway full with ice cubes. Add the whiskey, liqueur, and bitters. Stir well.
2. Fill a highball or comparable glass with crushed ice (or cracked if needs must). Strain the mix from above into the glass.
3. Top with the club soda. Garnish with the mint. Serve with a straw? I like it, but up to you.
August 6, 2019

Cocktail Talk: The Two-Penny Bar

Image result for the two-penny barWell, I’ve now had a fair amount (a large amount, maybe? But all such good stuff I’m glad I haven’t skipped a one) of Maigret Cocktail Talks, and I’m hoping you haven’t missed a one. Because George Simenon’s Parisian Inspector is such an indelible character in mystery literary – and literature in total – that they tend to be un-missable, and lots of boozy fun. The book The Two-Penny Bar as you might expect takes our stoic Inspector to a bar! But how he gets there – via a confidence given by a criminal on death row – and how the mystery around a murder unfolds, and how Maigret’s inescapable solidity and persistence takes center stage, all set this one apart. As does the below quote, which sets up some of the odd-individual-nature of this read:
Corks were popping.
“Come and have a brandy!” said James. “I guess you aren’t a dancer.”
What an odd fellow! He had already drunk enough to lay out four or five normal men, but he wasn’t really drunk. He just slouched around, looking sour, not joining in. He took Maigret back into the house. He sat in the landlord’s high-backed armchair.
–George Simenon, The Two-Penny Bar

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