December 25, 2018
Another choice read and Cocktail Talk from George Simenon and my pal (well, it almost feels like it now – check out the past Maigret Cocktail Talks) Inspector Maigret. This read, Lock 14, that is, takes place as you might expect at a lock, and not only is it a regular atmospheric mighty Maigret mystery, but it’s also an interesting look into how commerce and people operated along the lock series and system at the time (for example, I had no idea how many barges were pulled along by horses that were kept on board, with their “carter” who led them and took care of them), and the bars that sprung up alongside the locks. The below is a good little look into one.
The lockkeeper accompanied his relations as far as the main road to Epernay, which crossed the canal two miles from the lock.
He saw nothing unusual. As he was passing the Café la Marine on his way back, he looked inside and was hailed by a pilot.
“Come and have a drop! You’re soaking wet . . .”
He had a rum, still standing. Two carters got to their feet, sluggish with red wine, their eyes shining, and made for the stable adjoining the café, where they slept on the straw next to their horses.
They were not exactly drunk. But they had had enough wine to send them into a heavy sleep.
–George Simenon, Lock 14
December 21, 2018
The holiday season can be lots of happiness. It can also be lots of hectic-ness. And lots of jolly. And lots of a word that starts with “j” but means “nutty” (why can’t I think of such a word? can you?), as sometimes they get that way. Luckily, it’s more of the former in those two sentences, and less of the latter, but as the latter can creep in, and as at least as I write we’re in the thick of holi-things, I’m going to not even come up with a snazzy name for the drink I’m having (or a classic name, for those classically-named things), but just going to keep it straight: Cynar 70 Highball. Which is okay, really (even for a naming snob like me), cause it gets to the point. The Cynar 70 point.
Cynar, if you don’t, is an amaro, really (those Italian digestifs the kids are in to), made from artichokes and 13 herbs and spices starting in 1952, though it really took off in the 60s, thanks to some commercials starring Ernesto Calindri, an Italian movie and television star and a perfect Italian gentleman, who in said commercials usually in the middle of some chaos (an energetic family, a busy street) sipping Cynar, or Cynar and soda, without a care in the world. Cynar shades a little on the sweeter side, and was an only child until recently when Cynar 70 was released – to the happiness of the world! It’s, as the name gives away, 70 proof, so about double the umph of the original with a slightly more bitter-y and earthy nature, while still bringing the herbal goodness and just a hint of sweet. It is dreamy in cocktails, and by itself. Even in those simple cocktails you might want when the holidays get bustle-y, and you want to not have a care in the world.
Cynar 70 Highball
Ice cubes
2 ounces Cynar 70
4 ounces club soda
Orange twist, for garnish
1. Fill a highball or comparable glass three-quarters up with ice cubes. Add the Cynar 70, and then the soda.
2. Garnish with the orange twist. Relax.
December 18, 2018
Still searching for that special bottle for that special someone? Then I have a video for you! I was recently lucky enough to go on the sweet New Day Northwest to give some bottled gift ideas to wonderful host Margaret Larson and all of you – and to have a few drinks in the morning. And you can still check out the guide to the perfect boozy gift from the Northwest! Go watch now!
December 14, 2018
I recently received a bottle of Redwood Empire whiskey, made by Graton Distillery, in the mail (don’t be mad), and made this very scrumptious cocktail right here. As you might expect, Redwood Empire is made up in Northern California, near the trees of its name. What you might not expect, or know, is that it’s a blend of whiskeys, intriguingly enough. A blend of house-distilled rye (60%), and four, five, and eleven-year-old bourbons (40%), all aged in charred American Oak, and with some of the rye aged in port and wine barrels, too. Wowsa, that’s almost hard to keep track of, but how creative. It’s like an artist’s collage. But you wouldn’t want to drink that, hahaha!
The nose has a nice vanilla-y sweetness along with spices like cloves, cinnamon, and a little citrus. The taste unfolds a little bourbon sweetness, but also rye spiciness and a bit of pepper, with nice vanilla and caramel swirling throughout. A fine, and intriguing (as mentioned!) blend that rises up to become its own animal. Sip it, and see.
And then make this drink! I couldn’t – of course – not try it in cocktails, and after some thought and playing around, made a strategic choice to keep the number of ingredients small, just two accents to highlight the whiskey. First, I made my own intriguing choice, Seattle Distilling Company’s fantastic coffee liqueur. I just thought its richness and brown-sugar-y sweetness would play well with the whiskey’s personality. And I was right! But I felt we needed some strong herbal undertoning, though, and so brought in a new favorite I feel I’ll be sipping lots: Cynar 70. About twice the proof of regular Cynar (if you don’t know, a popular Italian amaro made from artichokes), it delivers a combo of cocoa, bitter botanicals, and deep herbal-ness, with a touch of sweetness. Everything together: yummy! Strong and yummy, and would wake you up nicely on a cold morning. But it goes smoothly at night, too.
This Morning, Like the Spirit of a Youth
Cracked ice
2 ounces Redwood Empire American whiskey
1/2 ounce Seattle Distilling Company coffee liqueur
1/2 ounce Cynar 70
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add everything. Stir well.
2. Strain into a cocktail glass. Enjoy.
Tags: cocktail recipe, cocktails, cynar 70, Friday Night Cocktail, Redwood Empire America whiskey, Seattle Distilling Company coffee liqueur, This Morning Like the Spirit of a Youth, What I’m Drinking
Posted in: Cocktail Recipes, Italy, Liqueurs, Recipes, What I'm Drinking, Whiskey
December 11, 2018
Hello dancing friends! Recently, I went down with some pals to a rad bar in Seattle called the Dynasty Room (interestingly, it’s in a building set to be demolished, so get there while you can), and had a drink called Watch Me Nay Nay, a drink created by bar manager Michael Chu and Morgan Marchant. It was delish (and had things like mescal and rose’), and then I got to write about it for the sweet Seattle magazine. And now you can read about it! Everyone wins when you check out my Watch Me Nay Nay article now.
December 7, 2018
It may, at first glance, not seem for much of the world to be the season for walking outside, no matter how nice your greenery is. However, I find a brisk walk on a chilly-but-sunny day to be invigorating, especially if you do it while sipping this cocktail, and then end it with some nice, hearty, slightly sweet, baked goods. How does that all go together? Well, really, it’s thanks to Everett’s (that’s up here in the W-A for those who don’t know) Bluewater Organic Distilling, who just released their Wintersun aquavit. An organic spirit (like all of theirs), it’s a shout out to distiller John Lundin’s Swedish heritage, and with that has an essence much like the traditional aquavits you might have encountered (though there are tons), but with a distinctive balanced aroma and flavor bringing together caraway, anise, and orange.
I (don’t be jealous – it’s the holiday season) recently got a bottle in the mail and after trying it out solo (which you should too, as it’s worthy all alone), had to try it in a cocktail, too. Because that’s what I do! After playing around with a little of this and a little of that, I found some swell in-the-shaker dancing partners, starting with another Northwest hit, broVo spirits’ (from up here in Woodinville) delicious award-winning cherry liqueur Boomerang. It has a lush cherry-ness combined with a little vanilla, walnut, cinnamon, apricot, and citrus. You can – until you try it – dream about how this would combine perfectly with the Wintersun, and why the baked goods are a good idea. However! That wasn’t it. After much liquid hemming-and-hawing, I felt a little bit more of this and that was needed. And the this was old pal maraschino liqueur, and the that was Scrappy’s legendary Cardamom bitters. They rounded that spice and fruit level out to eleven. The shrubbery will feel overjoyed to have you walking through it with this mix – and you’ll be pretty happy about it, too.
Walking Through the Shrubbery
Cracked ice
2 ounces Bluewater Wintersun Aquavit
3/4 ounces broVo Boomerang cherry liqueur
1/4 ounce Maraschino liqueur
1 dash Scrappy’s Cardamom bitters
Lemon twist, for garnish
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add it all. Stir well.
2. Strain into a cocktail glass of your choosing. Garnish with the twist. Walk through shrubbery (with a big coat, if chilly).
Tags: Aquavit, cherry liqueur, cocktail recipe, cocktails, Friday Night Cocktail, maraschino liqueur, roVo Boomerang cherry liqueur, Scrappy’s Cardamom bitters, Walking Through the Shrubbery, Washington distillery, What I'm Drinking, Wintersun Aquavit
Posted in: Aquavit, bitters, Cocktail Recipes, Liqueurs, Recipes, What I'm Drinking
December 4, 2018
Baby, it’s cold outside. But my recent pieces on the
Seattle magazine blog will warm you right up – because they’re about bars, and drinks, and spirits, and such, all of which are the warming-est things in the world, outside of a good dog, that is. So, what are you waiting for? Warm up with these:
Tags: Bars, Cocktail News, digestifs, Distillery, Seattle Bars, Seattle Magazine, Seattle Magazine Cocktail Catch-Up, Seattle's Best Bloody Marys, Washington distillery
Posted in: Bars, Cocktail News, Seattle Magazine
November 30, 2018
Though, admittedly, there are a fair amount of decent ones out there now-a-days, I’m still a little wary of flavored vodkas. Don’t get me wrong, unlike some, I like a good vodka, one with a crisp clear taste – but have just been scared off by pre-flavored vodka nonsense in the past, where the chemicals used to created said “flavor” rule the bottle roost, so to speak. However, CA distillery Hangar 1 is pretty reliably high on the standards, and their Mandarin Blossom, especially is an old fav. So, when I recently (I know, I’m lucky!) received a bottle of their latest in the mail, I was inclined to be welcoming.
But it was a rosé vodka! Which I’d never heard of. However (again!), I am nothing if not adventuresome, so, combining that with Hangar 1’s rep, I decided to dive in (metaphorically), and – I was glad I did! Here’s the skinny: it mixes Hangar 1’s vodka and California rosé wine. That’s it. Neighbors combining together, without anything else. It has a clean, floral, apple-y nose, and an also a clean, fresh taste, with a real rosé-ness, with more floral notes and a bit of fresh berry, and a nice dry finish. It’s good all alone over a little ice, a hit for spring and summer when you want something that’s smooth, but which has a little umph. But it’s a smart choice in fall and winter, too, when you want a dream of spring and summer.
But, as you’d expect from something made with two good neighbors, it’s neighborly playing with others in cocktails – and I didn’t wait long to start playing around with it and others. Because of those floral, botanical notes, I ended up traveling down a bouquet-ish road after trying a few things, bringing in some delicate and delicious crème di violette, and wine-based delicately herbal French aperitif Lillet Blanc (a distant cousin of sorts to our vodka, due to the wine connection). The final part of this flowery fête was a few dashes of Scrappy’s lovely Lavender bitters. All together, you’ll take many looks with One More Look, as the layers of floral fun are sure to be a hit.
One More Look
Cracked ice
2 ounces Hangar 1 Rosé vodka
3/4 ounce crème di violette
1/2 ounce Lillet Blanc
Dash Scrappy’s Lavender bitters
Wide lemon twist, for garnish
1. Fill a mixing glass or cocktail shaker halfway full with cracked iced. Add every blossom (or everything). Stir.
2. Strain into a cocktail glass. Garnish with the lemon twist. Enjoy, neighbor, enjoy.
Tags: bitters, cocktail recipe, cocktails, creme di violette, Friday Night Cocktail, Hangar 1 Rosé Vodka, Lillet, One More Look, Scrappy's Lavender bitters, vodka, What I’m Drinking
Posted in: bitters, Cocktail Recipes, Liqueurs, Recipes, vodka, What I'm Drinking
