November 5, 2019

Seattle Magazine Cocktail Catch Up

taglioWhat’s that I hear? It’s the sound of shakers and glasses and sipping oh my, all from pieces written by me for the mightily mighty Seattle magazine. While I know you (yes you) have probably read most of these already, I know it’s rather busy, what with the hustling and bustling, so just on the off chance, check out the below:

 

 

 

October 25, 2019

What I’m Drinking: All the Devils

Hey pals, Halloween is just around the corner of the calendar! It’s the eeriest (in the fun way) time of the year, and leads to lots of costume and generally spookily jolly parties, at which of course if the host or hostess is one with the mostess, they’ll have a cocktail or two that matches the holiday – in fun and in mood – a cocktail like this devilish delight. It starts with a classic cocktail mixer, Bacardí Superior white rum. Sometimes, sadly, in our modern world of many choices, people forget just how good this white rum is in cocktails – it’s light, dry, and flavorful with vanilla and nutty notes, without overwhelming. Yummy, really. And fun, as demonstrated by a special bottle they’re releasing for Halloween, one with a glow-in-the dark jack-o-lantern on it! I was ghoulishly lucky enough to receive one in the mail recently (don’t pull any tricks on me because of it), and I just had to come up with a cocktail featuring it: All the Devils is that cocktail!

 

To go along with the legendary and scarily garbed rum, I brought in a few other uncannily delightful additions, starting with one made right here in WA: Brovo’s Orange Curaçao, made from three types of dried orange peel, and carrying a layered orange-ness. Then, to deliver a hint of ghostly-good zing (it is a devilish drink), spicy Ancho Reyes ancho chile liqueur knocks at the door. And then, for some underling un-nerving (in the best way) herbal hints, Regan’s Orange bitters. Altogether, a cocktail that’s not scary at all – but one that is scary good for your Halloween-ing.

all-the-devils

All the Devils

 

Cracked ice

2-1/4 ounces Bacardi Superior rum

1/2 ounce Brovo Orange Curaçao

1/2 ounce Ancho Reyes

Dash Regan’s orange bitters

Lime twist, for garnish

 

1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add everything but the twist. Stir well.

 

2. Strain into a cocktail glass, and garnish with the twist. And a small skull or pumpkin if you want.

October 22, 2019

Cocktail Talk: The Three Clerks

Image result for trollope the three clerksOkay, let me admit something right up front: this quote from Anthony Trollope’s perhaps lesser-known The Three Clerks has been featured on this blog long, long ago. But I’ve been daydreaming about Spring (not so surprising and we role into deep fall and then into winter), and when I do that, I start to daydream about Mint Juleps, which all reminds me of this quote, which I am now bringing to you, just in case you’re thinking of Mint Juleps, too.

 

One man had on an almost new brown frock coat with a black velvet collar, and white trousers. Two had blue swallow-tailed coats with brass buttons; and a fourth, a dashing young lawyer’s clerk from Clement’s Inn, was absolutely stirring a mixture, which he called a Mint Julep, with a yellow kid glove dangling out of his hand.

 

The Three Clerks, Anthony Trollope

October 18, 2019

What I’m Drinking: Simian Seriously

Let’s start with the title inspiration here, and the base of this drink that you’ll want to make all your drink-loving pals, cause it’s serious only in how seriously anyone who has it will love it (the drink, as well as the base), that base being Monkey 47 Schwarzwald Dry Gin. If you haven’t had this gin (what’s up with you?), it brings a lovely smooth juniper-ness swirling on the tongue with citrus, spice, pepper, botanicals, and berries accents on all sides. Also, their website is so darn cool, in an old-timey newspaper style (the Monkey Drum is the name), with articles, information, recipes, neat-o images, and more (they also do a magazine where some of this is available). It is so cool and well done I almost want to see if I can work there. And that level of care of course is also what drives the gin! It’s a gin that needs to shine, and it certainly does so here, in this (as you’ll see!) Martini-esque beaut.

 

Of course, with a good base, you’ll also want some good other players, and here we have two Washington-state numbers that if you haven’t had, you’ll want to track down. First, Brovo’s Pretty vermouth. A blanc style vermouth, Pretty is, well, pretty, and pretty darn good, with a Pinot Gris wine base and spice, floral, and lemon notes. Then, I added perhaps my favorite ingredient of the year so far, Scrappy’s Black Lemon bitters, which has a unique earthy lemon-ness. Buy why am I still typing – let’s get to this cocktail.

simian-surpriseSimian Seriously

 

Cracked ice

2-1/4 ounces Monkey 47 gin

3/4 ounce Brovo Pretty vermouth

2 dashes Scrappy’s Black Lemon bitters

Lemon twist, for garnish

 

1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add everything but the twist. Stir well.

 

2. Strain into a cocktail glass, and garnish with the lemon. Be serious (about enjoying the drink, not about things in general, that is).

October 11, 2019

What I’m Drinking: The Mapleander

I recently wrote about a drink called The Mighty M, which featured a trio of Washington-made treats, one of which was Salish Sea’s Maple liqueur. Which is delicious, and perhaps the only maple liqueur? The only one I’ve had at least! It’s just very lush, rich, maple-y, nutty-ish, and delish. I was trying to think of more things to do with it, and had one of those booze-y light bulb moments – why not try subbing it in for the crème de cacao in a classic Alexander? Boom! Light bulb boom! So, I brought in another Washington pal (Seattle Distilling Company’s gin, which is an ideal gin, made with eleven botanicals, and a swell and welcoming juniper, spice, nut, thing happening), and the cream, and it all turned into a dessert-y dream. A dream I tell you!

mapleander

The Mapleander

 

Ice cubes

1-1/2 ounces Seattle Distilling Company gin

1-1/2 ounces Salish Sea Maple liqueur

1-1/2 ounces heavy cream

Sprinkle of chocolate powder

 

1. Fill a cocktail shaker halfway full with ice cubes. Add the gin, liqueur, and cream. Shake well.

 

2. Strain into a cocktail glass. Sprinkle with a light dust of chocolate.

October 8, 2019

The Drink That the Never Goes Out of Fashion

_JC_2104The Old Fashioned – so tasty. But, sometimes a wee bit overlooked today. Not by your normal drinker, but by (a bit, I think) those who maybe talk a lot or write a lot about drinks, as focus sits more maybe on drinks with lots of ingredients and such. Not all the time!  A little, though. Anyway, all of this is to say, I was super happy to be able to write about some awesome Old Fashioneds recently, made in the awesome city of Seattle (best bartenders in the world!), for the also awesome Seattle magazine. If you missed it, check out my Seattle Old Fashioneds article, and then go have one. Or have one while you read! What a great idea.

October 4, 2019

What I’m Drinking: Rye on Earth

Okay, hopefully this isn’t annoying (too much), but I’m going to lay out a perfect chilly-fall-night drink, but it has not one, but two ingredients that might not be easy for all to get – however, they are worth getting, so get on your buggies (or whatever you use for transportation) and perhaps time machines (or whatever you use to travel through time). The first is from the swell sweethearts at Seattle Distilling Company, a whiskey made from Washington-grown rye (the best rye, I’m guessing), called Brockway Hill, which has a lovely rye spice flavor and umph and is well worth sipping solo as well as in this cocktail. However! That’s not the end of the story, as this delight was named for a Vashon Island bootlegger from back during the sad time called prohibition. Does that story make it taste better? Yep, yep it does! Our second ingredient alluded to above is another WA-made delight: Scrappy’s Seville Orange bitters. A seasonal Scrappy’s (hence the harder to get, and maybe the need for time machines), it as-you’d-expect utilizes Seville oranges, the peels specifically, and delivers cozy marmalade and winter spice action. Watch for it as the snow falls. Our last ingredient in this Manhattan-y trio is actually more available now than it was – because it’s fairly new and wasn’t available at all in the dark days of the past: Cynar 70. If you haven’t had the amazing and fairly-legendary Italian artichoke-based amaro Cynar, then shame on you. Have it now, and then have its higher-proof sibling, Cynar 70. The latter still brings the herbally goodness, but with a bit of a stronger kick, a kick that can be nice to have in cocktails such at this one. Drink up (but not when driving that buggy).

 rye-on-earthRye on Earth

 

Cracked ice

2-1/2 ounces Seattle Distilling Company Brockway Hill whiskey

1/2 ounce Cynar 70

2 dashes Scrappy’s Seville Orange bitters

Blackberry, for garnish*

 

1. Fill a cocktail shaker or mixing glass halfway full with cracked ices. Add our trio of stalwarts. Stir well.

 

2. Add your blackberry to a cocktail glass. Strain the mix into said glass.

 

*You could go a cherry here. But blackberries are cool. And you wanna be cool, right?

September 24, 2019

Have the Last Laugh with Seattle Magazine

Hey kids, you like laughs right? Well, recently (if you think about the grand breadth of time that us ridiculous humans have been on earth, super recently) I got to go down to new-ish Seattle hotel bar Ben Paris and have a Last Laugh cocktail made by Abigail Gullo. Now that’s a laugh worth savoring – and you can savor, too, cause I then wrote about it for Seattle magazine, and they printed what I wrote, and all that. For reals! Go check it out now, why dontcha.

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