What I’m Drinking: The El Diablo-esque

It’s funny, in a curious way, because it’s January, and January is known as a bit of a cold-hearted month for a number of reasons; one, cause it’s cold! But, the curiously funny thing is, that for the second time in two weeks, I’m having not a winter warmer, but a light, refreshing, mix with ginger beer and ice cubes and sunshine (admittedly, chilly sunshine, but sunshine, pals, is sunshine). This devilish mix, though, is such an old favorite, and (perhaps more important? I’d say most important) my wife’s top drink, or at least top five, that it gets consumed at our house – or at nearby bars – year round. It’s a treat year round, too, as the tequila smoke and warmth play so perfectly with the ginger beer, and then that unexpected in a way, slight sweet fruity boop from the cassis and tangy tang of lime (or lemon, in a pinch, hence the “esque” in this this title, but, you know, needs must), all combining into a, well, treat! No matter what the day of the year.

 One note: some folks (many?) shake the tequila, juice, and cassis first. That’s not my style. I’m not saying my style is better, oh no! But I do how I do. You do you. We all can still toast drinks.

The El Diablo-esque

Ice cubes

1-1/2 ounces tequila (often, reposado, but I think blanco is nice, too)

1/2 ounce freshly squeezed lemon juice

3-1/2 ounces ginger beer

1/2 ounce crème de cassis

Lemon slice, for garnish

1. Fill a big-ish highball or comparable glass three-quarters full with ice cubes. Add the tequila, lemon juice, and ginger beer. Stir thoroughly, but no need to chase the devil in an over-rambunctious manner.

2. Carefully drizzle the cassis over-the-top of the mix (I tend to angle towards the edges, but that’s me, again). If you want, give it a brief stir. Garnish with the lemon. Go January, go!

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Cocktail Talk: Framed In Guilt, Part I

I’ve been re-reading the Day Keene duo book (duo, as it contains two full novels – quite a Day deal, really) put out by Stark House, the one which contains both My Flesh is Sweet (which has its own My Flesh is Sweet Cocktail Talk in the Spiked Punch, and for that matter, check out all the Day Keene Cocktail Talk posts) and Framed in Guilt. And in said re-reading, a couple sweet quotes I should have highlighted the first time popped out to me. So, consider this Part I.  Framed in Guilt (which may well be the mighty pulp master Keene’s first!) is a fast-paced, well-plotted, yarn in the Keene style, in which Hollywood scripter Robert Stanton barrels around CA, with his past catching up to him (maybe?) and a murder or two hung on him, as well as nearly getting burned himself. It moves in the Keene manner! Which is a high compliment indeed. And they drink some Scotch, as well as other things. But below, Scotch.

The man at the wheel seemed to shrink. His coat was suddenly too large for his shoulders. It seemed difficult for him to breathe. “I didn’t know there was a child. Believe me.” He took a bottle from the glove compartment. “After that, I need a drink.”

“You might ask if I cared for one,” Grace said.

He handed her the bottle. It was dimpled bottle Scotch, and tasted as good as it smelled. Grace drank sparingly, then corked and returned the bottle to the glove compartment.

–Day Keene, Framed in Guilt

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What I’m Drinking: The Libellule with PiùCinque Gin

Gin. Geeeeeen. Gin. I remember when I first started making drinks with gorgeous (mostly!) gin, way way way back in the dawn of time, moreorless, a darker age in many drink ways. Back then, we only had a few gin choices, and even less choices in other boozy things. But we’re talking gin here friends, ol’ junipally gin. So, back then, again, I thought of gin in a probably more regimented fashion. But, like many (and many more each day, one hopes), I’ve learned as time has passed, and the imbibing world has changed. Jumping into our time machines (you have one, right?) from those way-back-then days of few gins to today and BOOM, gins-a-popping. All kinds of variations on the gin theme. Which leads to today, where I’m drinking a wonderful gin distilled in Italy, a gin called PiùCinque. Now, I love gin. And I love Italy. But I didn’t know that, as in many spots, Italy’s long and distinguished distilling and delicious-tipple-making scene had embraced gin, too – but it has! PiùCinque utilizes ten specific botanicals to give it a very individual taste, but one that stays true to the gin roots, with a nice even juniper-ness. One that’s partnered with nine intriguing friends (which gets us to ten, see), including I think sage, ginger root, wormwood flowers, angelica, Seville orange (if I’m reading things rightly), almond, the earthy mysterious zedoary, orris root, and lemony, springtime bergamot. That latter really brings this gin into its own, starting the taste off with light citrus notes that then smoothly move into the  grounded, herbal, nut, root notes. Definitely worth a solo sipping over a cube or two.

But also, a fine ingredient for cocktails! I was sitting in some unexpectedly warm December sunshine considering gin, all the gins I’ve had, and especially this new-to-me gin, PiùCinque, and decided I wanted a refreshing mix, and something simple (cause I’m sometimes lazy, you know) and decided on an old, old friend, the Dragonfly. This basic mix of gin, ginger beer, and (usually) lime is a dandy manner to take a gin new-to-you out for a walk, so to speak. However! I only had lemons. And I was using this Italian gin for the first time! So, I changed up the name a slight bit, as one does. Anyway! The lemon actually worked a treat with this gin’s lighter, high end citrus notes, and the gin itself brought all those botanicals to the party, and, well, the drink was delicious. End of gin story! Now, I just have to figure out how to fill my suitcase when in Italy with Italian gins, so that the Italian gins can cuddly up on my gin shelf with my other gins!  Gin!

The Libellule

Ice cubes

1-1/2 ounces PiùCinque gin

Approximately 4 ounces ginger beer (Fever-Tree and its genuine ginger soul worked a treat)

Lemon slice, for garnish

1. Fill a highball or other glass (that fits the scene) three-quarters up with ice cubes. Add the gin, gently.

2. Add the ginger beer, and stir in a manner that’s not too wacky, but does combine well. Squeeze the lemon over and drop it in. Drink up, with a nod to Italy (unless you’re in Italy, in which case, just be happy you’re there).

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Cocktail Talk: I Shot the Buddha, Part II

After realizing I’d never had a Dr. Siri Cocktail Talk just weeks ago, I’ve now decided that I must have another one, right now! If you missed I Shot the Buddha Part I, be sure to read it, A: so you can learn more about Dr. Siri (if you need to), and the mysteries starring him writen by Colin Cotterill, and also B: so you can read the quote where he begins drinking some Glenfiddich (also with wife Madame Daeng). See, the reason you need to do that, is the below quote is more the aftermath of said drinking! And has one of the best descriptions of being drunk I’ve ever heard – nicely done Mr. Cotterill! Hopefully it doesn’t apply to too many of you tonight!

Although he couldn’t coax the words from his mouth, he thought how he’d been standings since he was nice months old. It occurred to him he was drunk as a flock of bridesmaids. He attempted to show how good he was at standing, but he couldn’t find the ground beneath him, couldn’t feel his legs.

–Colin Cotterill, I Shot the Buddha

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What I’m Drinking: Stuffing’s Lament

This was originally created as an after-Thanksgiving-feast-is-feasted-on cocktail (featured on the fantastic New Day Northwest), but I was thinking the other day, as I sometimes do, that, hey, you know, the winter holidays also deliver lots of moments where the eating heads into eating-a-whole-lot territory, and you know what that means? That this stomach-easer will also easily be a hit throughout the whole darn holiday season! Try it friends, and see if I’m wrong. A hint: I’m not. It has some bitter-ing, but also some sweet underneath it all, and well, the holidays are sweet, though they pass so quickly often that there is a little bitter-where-did-it-all-go-ing, too. This drink has all that!

Stuffing’s Lament

Ice cubes

1-1/2 ounces Seattle Distilling Company gin

1 ounce Brovo Amaro #1

1/2 ounce Four Leaf Spirits Sásta herbal-tea liqueur

1/2 ounce Woondinville Whiskey Bourbon Barrel Aged maple syrup

2 dashes Scrappy’s Grapefruit bitters

1. Fill a cocktail shaker halfway full with ice cubes. Add each ingredient with a holiday smile. Shake well.

2. Strain into a cocktail glass. Drink up. Then head for the leftovers.

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Cocktail Talk: I Shot the Buddha

This is a weird day. I’m realizing that somehow (unless I’m just missing posts on my own blog, which is very very very possible) I’ve never had a Cocktail Talk featuring Dr. Siri Paiboun. Weird, right? I mean, you think so, too, I’m sure. If you don’t, it must mean you don’t know Dr. Siri, which would also be weird. But just in case, he’s the main character (and what a character!) in a series of books by a dandy writer named Colin Cotterill. Dr. Siri – at the beginning of the series – is the national coroner of Laos in the 70s, post communist revolution, and he solves a whole variety pack of mysteries in both traditional and non-traditional ways. The books are bubbling over with history, jolliness, a huge cast of memorable characters, spirits (Dr. Siri is the host of a thousand-year old shaman!), drinks and liquid spirits, insights into Laos at the time, fun, and at least two memorable dogs. The books are at the level of awesome where I sometimes forget that I don’t actually know Dr. Siri – which is high praise, I hope. You should read them all if you haven’t. I Shot the Buddha is especially full of magic and mystery (multiple mysteries, really), as Dr. Siri and his wife Madame Daeng (who also makes the best noodles) end up at a Thai village of spiritualists and mystics of various kinds – and it’s a spot where three murders have happened! Mr. Cotterill, in a kind gesture, says at the book’s beginning, “…this edition is headily spiced with supernatural elements. For those of you who prefer your mysteries dull and earthy, this is not the tome for you.” Let’s hope you like creative, individual, mysteries books as much as me, and as a much as Dr. Siri likes Scotch (and other tipples, between us).

As always, Siri’s travel baggage amounted to a small cloth shoulder bag with wool bobbles dangling from it. But everything he needed on a journey could fit comfortable into that bag. This evening it was oddly bulky. He reached into it and produced a bottle of whiskey, and not just any whiskey: Glenfiddich. Daeng welcomed it into her arms like a mother being handed her newborn for the first time.

–Colin Cotterill, I Shot the Buddha

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What I’m Drinking: The Frank Morgan with Bacardi Gran Reserva Especial Dark Rum

I was browsing the small-but-swell Standard Cocktail Guide from Crosby Gaige today, and read this, “In this year of 1944 it behooves the prudent mixer to know his rums. Good whiskey is now scarce and will be scarcer for some time to come while good rum is in plentiful supply.” First off: glad we have so many plentiful options of both rums and whiskey (and other delights) today! Secondly, it still behooves the prudent mixer to know and love rum. Thirdly, I found a delightful little recipe in this Rum section of this delightful little book, one I can’t remember if I’d made before, called The Frank Morgan. So, I wanted to make it again, even though I’m not sure which Frank Morgan it’s named after – though I think it’s the early 19^th century actor. Let’s say that!

Anywho, the drink is deceptively simple: rum, sherry, Angostura bitters. But with that simplicity, the rum must be one – it behooves the drink – that really shines. Lucky for me, I recently received a bottle of Bacardi Gran Reserva Especial dark rum in the mail (don’t hate me, be happy for me!). Admittedly, this is a really fine, fine rum, and one that in most situations you’d want to sip solo. I mean, it’s a limited-edition number, aged a minimum of 16 years (!) in American white oak in the Caribbean. You’ll find stone fruits, caramel, a little island forest, and more unveiling as you sip, and an overall lushness that can’t be beat. So, sip solo for sure. But, you know me (right?), I had to try it in a cocktail, too, and this one is ideal, cause the rum really does shine, with just a few other players. Starting with the sherry side, where I went with Williams & Humbert Dry Sack Medium sherry, which has a nice nutty and spice notioning that matched well. Add old pal Angostura, and here we are. Well, almost! Though it’s not in the original recipe from the esteemed (from whatever afterlife bar he’s at) Mr. Gaige, I added a small orange twist. And that burst of citrus was a treat. Both he and Mr. Morgan would approve, I believe.

The Frank Morgan

2-1/4 ounces Bacardi Gran Reserva Especial dark rum

3/4 ounces Williams & Humbert Dry Sack Medium sherry

Dash Angostura bitters

Thin orange twist, for garnish

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

2. Strain into a cocktail glass. Garnish with the twist. Sip, and think about 1944 – and about the bounties in your local liquor store.

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Learn About Wonderful Washington State Digestifs with Me and New Day Northwest

Eating too much this holiday season? Well, you need a good digestif – and I’ve got a bunch to suggest, all made by the world’s best distillers, right in WA state! And I’ve got the perfect place to suggest them – the mighty morning show New Day Northwest, with mighty morning show host Margaret Larson. Okay, to be honest, the show was right before Thanksgiving. But the digestifs are still good, and the sipping advice goes through the whole season – and beyond! Check it out, pals!

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