March 1, 2019
Generally, as a rule that most who have interacted with me know, probably cause I tend to mention it all the time, and sometimes stand on the corner on a soapbox talking about it, generally, I like all drinks to have their own individual names, even if the drinks has just been changing the number of drops of bitters in a drink. Creativity is a good thing! So, you might be surprised to find what looks, at first, to be a drink here where I have a variation of a well-known drink without a new name. BUT! At one time there was a whole list of Juleps consumed, not just the mighty Mint Julep, and “Julep” was nearly a category of drinks, with the Gin Julep being an especial favorite. And, when “Gin Julep” was ordered by drinkers who drank long before us, it was often genever, the progenitor of gin, in the drink. If you’re not a genever fan, well, do you have some tasting to do. First as a medicine and then as a drink, it’s been consumed happily since the 1500s, stories say. Made from malt wine, it tends to have a malted whiskey combo’d with an herbal and juniper-y gin-ness. All of which makes it intriguing in a Julep, delicious, even. And – because of all of the above – fine to just call this a Genever Julep.
Genever Julep
Crushed ice
Fresh mint leaves (4 or 5)
3/4 ounce Wilks & Wilson gomme syrup (you can go less if you want, and you can go with plain simple syrup, but Wilks & Wilson is a fine maker of cocktail ingredients from Indiana)
3 ounces genever (I like Bols Genever)
Fresh mint sprig, for garnish
1. Take one mint leaf and rub it over the inside of a metal julep cup (if you have one) or a highball glass. Be sure the mint touches each inch of the glasses inside. Drop the leaf in the glass when done.
2. Add the remaining mint leaves and the syrup to the glass. Using a muddler or wooden spoon, muddle the leaves and syrup. You want to be strong, but respectful.
3. Fill the glass half way with crushed ice. Add the genever. Stir well.
4. Fill the glass the rest of the way with crushed ice. Stir once. Garnish with a mint sprig.
A Note: To be traditional, you must crush the ice in a cloth bag. But if this is too much work, just start with crushed ice.
Tags: cocktail, Cocktail Recipes, Friday Night Cocktail, Genever, Genever Julep, Mint, mint leaves, simple syrup, What I’m Drinking, Wilks & Wilson gomme syrup
Posted in: Cocktail Recipes, Gin, Recipes, What I'm Drinking
February 26, 2019
As I chatted with you about in our previous Fletcher Flora Cocktail Talk posts that were up here recently, I’ve been reading a three-pack book (meaning, it contains three novels) from this sadly lesser-known pulp/pocketbook star, and in the second book, Let Me Kill You, Sweetheart, you can really see what set him apart, as it has a level of creativity in how it approaches what should be a straightforward murder, with multiple narrators (including the killer, though we don’t know who it is until the last sentence, and the murder victim) and backstories. It’s pretty neat. And, it has a nice hotel bar where a fair amount of action – or in-action – takes place, including the drinking of Miller High Life! Now, way before the MHLife renaissance, my pals and I were big, big fans of the American beer, because it’s nice on a hot day, because it was a sort-of outsiders beer (and we were sort-of outsiders), because it didn’t cost a ton of $$ (and we didn’t have a ton of $$), and, well once we started, why stop? So, seeing a MHLife quote in a book from Fletcher Flora from 1958 was neat. And love that they call it Miller’s High Life. Read it, and you’ll agree:
An hour later, at eleven-thirty, the taproom of the Division Hotel was almost deserted. The only persons present were Bernie Juggins, the bartender, and Purvy Stubbs. Purvy sat on a stool and stared moodily into half a glass of Miller’s High Life that was going flat. He hadn’t drunk from the glass for quite a long time, and it looked like he sure as hell was never going to drink from it again, and for all Bernie could tell from looking at him, the fat bastard might be dead.
–Fletcher Flora, Let Me Kill You, Sweetheart
February 22, 2019
Beyond the fact that this is a tasty drink – double bitters, bourbon, bubbly, Cointreau – I love the story of the Seelbach. It was once thought an uncovered treasure found in some ancient texts, and brought out of the mists of time for the drinkers of the future. But, turns out, the whole story was made up. Cocktails should have histories like this, sometimes, cause drinking should be fun (also, to read the whole story in more detailed, check it out on Liquor.com) and sometimes made up stories are fun, too. Heck, it tricked me, but I still believe it’s fun, and like drinking the Seelbach, too. Try it, and I’m guessing you will, as well.
The Seelbach
1 ounce bourbon
1/2 ounce Cointreau
7 dashes Peychaud’s bitters
7 dashes Angostura bitters
Chilled brut Champagne or sparkling wine
Orange twist, for garnish
1. Pour the bourbon, Cointreau, and the two bitters into a flute glass. Stir briefly.
2. Fill the flute almost to the top with the chilled Champagne or sparkling wine. Stir again, but don’t get nutty about it. Garnish with the orange twist.
Tags: Angostura bitters, bourbon, Champagne, cocktail, Cocktail Recipes, Cointreau, Friday Night Cocktail, orange twist, Peychaud's bitters, sparkling wine, The Seelbach, What I’m Drinking
Posted in: bitters, Champagne & Sparkling Wine, Cocktail Recipes, Liqueurs, Recipes, What I'm Drinking, Whiskey
February 19, 2019
Well, when I posted an earlier Leave Her to Hell Cocktail Talk, I should have mentioned (or at least alluded to) that there might be more, but I wasn’t sure. However, in hindsight, why would I only want one, when there are multiple swell drinking scene in this book (which, as you learned when you read the earlier post, which you did read, right? but whichin you learned I’m reading via a you-should-own-it collection of three Fletcher Flora novels, said collection put out by Stark House). Heck, I’m guessing now that I’ll have even more from Kansas-born Mr. Fletcher (sadly gone from us a few years now), so you have that to look forward to (and if you need even more, see past Fletcher Flora Cocktail Talks, too). However, with that said, and with my admiration for said writer, I can’t completely agree with his final assertion in the below quote, which has three classic drinks in it. Three! Though, with novelists, you never know that the protagonist’s point of view is the authors, so really, maybe Mr. Flora loves an Alexander, and is having one right now at whatever afterworld bar he’s hanging at. Here’s hoping!
I looked right. A cocktail lounge was over that way, beyond a wide entrance and down a step. A number of people were drinking cocktails. There was no music. I recognized a Martini, which was all right, a Manhattan, which was better, and an Alexander, which you can have. Everything was very elegant, very sedate. Maybe someone saw me, maybe not.
–Fletcher Flora, Leave Her to Hell
February 12, 2019
I’ve only had one Cocktail Talk from the wonderfully-named Fletcher Flora, which makes some sense as until recently I had only read one of his books,
Park Avenue Tramp (don’t miss the
Park Avenue Tramp Cocktail Talk, by the by). Now, I’m diving into a three-pack of his novels, put out by the smashing Stark House, starting with the also wonderfully-named
Leave Her to Hell. So, there may be more from this Kansas-born author, who is lesser-known than he should be, due to his more character-driven, a bit literary-minded at times, often a little different from the standard pulp-and-pocket-book style, and also (I found out in the book’s intro), due to a bad agent who sold his books to unreliable published. Agents are important, kids!
Leave Her to Hell is a worthy read, too, with a neat detective lead (Percival Hand – wish there were more books with him), and a good story with quick dialogue. However, really, I picked this particular quote cause they’re about to be drinking gin-and-tonics, a normally fair-weather spring and summer sipper, and it’s really cold here, and snowy, and I like thinking about sunshine drinks when it’s cold!
“I like you, Mr. Hand,” she said. “I like your looks.”
“Thanks, I like yours, too.”
“Would you care for a drink?”
“Why not? It’s a warm day.”
“I had a gin and tonic before you came. Do you drink gin and tonic?”
“When it’s offered. A gin and tonic would be fine.”
–Fletcher Flora, Leave Her to Hell
February 8, 2019
Sure, you’ve had Mojitos (I hope, and if not, you know, it’s a minty-rum-y delight of course so where have you been, dear)? In the summer, when they are one of the ruling drink class. Or in the spring, when you’re pretending it’s summer in your short shorts, even though you’re chilly. I see you. And even in the fall once, when you were thinking about Cuba. I sorta like them also in the winter, to deliver a summer dreamtime as the cold air nips noses. You may like that, too. But have you ever had a Mojito with a rainbow unicorn straw? I did, recently, and let me assure you – it’s better. The Mojito? Great drink. With a unicorn rainbow straw? Better. Maybe it’s this way with any drink? Here, though, trust me. Good times, with rum, and unicorn. Run with that, my brave and wonderful friends.
The Mojito
7 or 8 mint leaves
2 of more lime wedges
1 ounce simple syrup
Crushed or cracked ice
2-1/2 white rum
Club soda
Mint sprig, for garnish
1. Add the mind, lime wedges, and simple to a highball or comparable glass. Muddle well with a cool muddler.
2. Fill the glass most of the way with cracked or crushed ice. Add the rum, then nearly to the top with soda.
3. Smack the mint a bit to get the oils flowing, then let it float atop the drink. And don’t forget to add your unicorn straw!
Tags: lime, Mint, Mojito, Rainbow Unicorn Straw, Rum, simple syrup, soda, The Mojito with a Rainbow Unicorn Straw, unicorns, What I’m Drinking
Posted in: Cocktail Recipes, Recipes, Rum, What I'm Drinking
February 5, 2019
A new year has started, and that means it’s time for me to provide you with a new chance to catch up on some of the goodness I’ve been able to write about for the always-good
Seattle magazine (anyone who has read everything I’ve written already, well,
you’re my favorites). Check out the below to catch up.
February 1, 2019
Sometimes, people are sort of pooh-pooh-y about Scotch cocktails (though of course there are numerous classics, and noble new ones, too, so maybe attitudes are changing even as I type and I’m just not caught up with the word on the street), thinking that Scotch is only to be sipped solo. But I can’t resist trying it in cocktails. You don’t have to drink them if you’re feeling pooh-pooh-ingly, but that’d be your loss. People also sometimes feel the same way about sweet drinks, usually as they’re eating a doughnut or a pie (not a savory pie, but you guessed that). If it’s not bitter or high proof, they get all angry. Well, that’s silly as (much as mentioned above), there are many classics that utilize sweeter ingredients without getting all sickly about it.
But for folks that fall into those camps (those very very sad camps), well, you’ll want to ignore this drink. Not only is the base Scotch, but it uses two fairly sweet ingredients with it. HAH! IN YOUR FACE! I recently received (lucky me) a bottle of one of my favorite blended Scotches, the Famous Grouse. Not only carrying an amazing name, it’s been made since the late 1800s, is the most popular Scotch in Scotland, and it delivers a taste containing caramel notes, some nice spice, and breezy hints of smoke and citrus. Neat! Meaning, it’s good neat, but also lovely in cocktails.
Our sweeter partners here are nutty: Kahana Royale Hawaii Macadamia Nut liqueur (which is sweet, sure, but not so much that it overwhelms the nuttiness), and Praline Pecan liqueur, which as the bottle says is made in the New Orleans style. It’s a sweetie like the candy that carries its name, but also has a nutty nature. They go nicely with the Grouse and all together unveil a somewhat-buy-not-annoying dessert-y style drink that doesn’t go too far, with that solid background and Scotch-i-ness coming first when sipping, followed by a candy and nutty sweetness. The key, though, beyond those ingredients, is a wide orange twist, one that’s somewhat wild. The citrus oils balance the sweetness and the wildness makes everyone play nice. Nice, I tell you, and also make this a wonderful post-dinner treat.
Sweet Bird
Cracked ice
2-1/2 ounces Famous Grouse blended Scotch
1/2 ounce Kahana Royale Hawaii Macadamia Nut liqueur
1/4 ounce Praline Pecan liqueur
Wide orange twist, for garnish
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add everything but the twist. Stir really well.
2. Strain the mix into a cocktail glass. Garnish with the twist. Enjoy!
Tags: cocktail recipe, cocktails, dessert cocktail, Famous Grouse blended Scotch, Friday Night Cocktail, Kahana Royale Hawaii Macadamia Nut liqueur, orange twist, Praline Pecan liqueur, Scotch, Scotch cocktail, Sweet Bird, What I’m Drinking
Posted in: Cocktail Recipes, Liqueurs, Recipes, Scotch, What I'm Drinking
Genever Julep
