September 12, 2017
You may think this the title refers to some sort-of ear-bursting occurrence, but actually, it’s a taste-exploding occurrence, because it refers to the new tonic syrups available in Washington state – which are awesome and which will change your life. Not just for G&Ts, but for many more drinks, these crafted-with-care ingredients are swell. So well that I wrote a tonic syrup Seattle magazine article, which you should read, so you can be swell, too. So, get your Tonic Boom on.
Tags: Bradley's Kina Tonic, Cocktail News, gin and tonic, Meriwethers Tonic Syrup, Recipes, Seattle Magazine, Sherry and Tonic, Tonic, Tonic Boom, tonic syrup, vermouth and tonic, Washington Style, Washington tonic syrup
Posted in: Cocktail News, Recipes, Seattle Magazine
September 8, 2017
I recently posted a delicious Italian-inspired drink on the Spiked Punch called The Translation of Giuliana Monti, which I made up for a wonderful night of literature, laughs, and liquid libations. The night centered around the jolly and masterful writer Andrew Sean Greer’s newest, entitled LESS, a book you must buy (I talk about it more in that earlier post, which you should go read, and then you should go read LESS, and now you’re back), and during said night we chatted, joked, took questions, read from the book (well, Andy did), and drank two drinks came up for for the occasion and named after characters in the book.
This one, the second, is called Arturo’s Hairy Hands, named for the main character’s tour guide in Mexico City, and is a rare beast in that it has two base spirits. Savor it while savoring LESS and be a happy reader and drinker.
Arturo’s Hairy Hands
Cracked ice
1-1/2 ounces Woodinville Whiskey Co. bourbon
1 ounce Maguey mezcal with agave syrup
1/2 ounce Alessio sweet vermouth
1 dash Bittermen’s Xocolati mole bitters
Orange twist, for garnish
1. Fill a cocktail shaker or mixing glass halfway full with ice cubes. Add everything but the orange with your hands. Stir well.
2. Strain into a cocktail glass. Garnish with the orange twist. Sip and read. Sip and read.
Tags: Alessio sweet vermouth, Arturo’s Hairy Hands, Bittermen’s Xocolati mole bitters, bitters, bourbon, cocktail recipe, cocktial recipes, Friday Night Cocktail, Maguey mezcal with agave syrup, mezcal, orange twist, sweet vermouth, What I’m Drinking, Woodinville Whiskey Co. bourbon
Posted in: bitters, Cocktail Recipes, Distillery, Recipes, vermouth, What I'm Drinking, Whiskey
September 5, 2017
Part IV! It’s hard to believe, but our Cocktail Talking through the marvelous Our Mutual Friend, by Mr. Charles Dickens (who is hopefully our mutual friend, as well) is almost at an end. If you’ve missed them, well, starting now don’t miss Part I, Part II, Part III, and the original Our Mutual Friend Cocktail Talk post from way back when, both because you don’t want to miss the Cocktail Talk quotes, and because you’ll get a bit more backstory about the book, and how much I love Dickens – which I know you want to hear about. Heck, you may want to ever read all the Dickens Cocktail Talks. But for the here-and-now, we’re, I believe, setting a record with the fourth Cocktail Talk in a row from the same book (well, outside a series on another Dickens. See if you can find out which one)! Neato! Also, this is going to be the first Cocktail Talk post that doesn’t really have a focus on anything to do with drinks, cocktails, booze, booze-y-ness, spirits, or exceteras. Instead, it’s dogs! Which I love even more. However, there is public house mention, so I believe (and think you’ll agree) that it works.
It was a Saturday evening, and at such a time the village dogs, always much more interested in the doings of humanity than in the affairs of their own species, were particularly active. At the general shop, at the butcher’s and at the public-house, they evinced an inquiring spirit never to be satiated. Their especial interest in the public-house would seem to imply some latent rakishness in the canine character; for little was eaten there, and they, having no taste for beer or tobacco (Mrs. Hubbard’s dog is said to have smoked, but proof is wanting), could only have been attracted by sympathy with loose convivial habits. Moreover, a most wretched fiddle played within; a fiddle so unutterably vile, that one lean long-bodied cur, with a better ear than the rest, found himself under compulsion at intervals to go round the corner and howl. Yet, even he returned to the public-house on each occasion with the tenacity of a confirmed drunkard.
–Charles Dickens, Our Mutual Friend
September 1, 2017
I recently was lucky enough to have a day where I could make the claim to luckiest person around (admittedly, I haven’t checked with every single person worldwide to test this particular proclamation, but hey, I still believe). On that day I was able to share the stage with my pal, genius novelist Andrew Sean Greer, and talk to him about his latest book LESS, while making him a few cocktails. LESS, if you don’t know, is the book of 2017, gaining raves from near and far – with people like Christopher Buckley saying in the NY Times, “Andrew Sean Greer’s Less is excellent company. It’s no less than bedazzling, bewitching and be-wonderful.” And they’re all well-deserved, because the book is charming, creative, funny, touching, and detailed in locations around the world with so much pizzazz that it’s a wonder Andy isn’t being hired by every city to write about their city. If that makes sense! Buy it now! Anyway, I’m rambling, as one does about great books, but to get back to the booze, for said lucky-day-for-A.J. I made up two drinks for Andy and I to sip while talking, naming both after characters in LESS. This first is named after the Italian translator of Less’ (oh, Arthur Less is the main character in the book, a novelist) latest book, and in honor of her and the Italian section of the book, contains all Italian ingredients.
The Translation of Giuliana Monti
Cracked ice
1-1/2 ounces Purus organic Italian vodka
1 ounce Donini Dono di Dio aged vin santo
3/4 ounce Campari
Lemon twist, for garnish
1. Fill a cocktail shaker or mixing glass halfway full of cracked ice. Add everything but the twist. Stir well.
2. Strain into a cocktail glass. Garnish with the twist. Drink while reading LESS.
A Note: Donini Dono di Dio aged vin santo (vin santo being the “holy wine” of Italy, a lush dessert wine) is made by the fine folks at Donini winery, one of the finest in the universe, located in Verna, Italy, in my favorite area of Italy. If you can’t get it, I feel it’s time for you to take a vacation. Or, sub in another vin santo.
Tags: Andrew Sean Greer, Campari, cocktail recipe, Cocktail Recipes, Donini Dono di Dio aged vin santo, Friday Night Cocktail, lemon, LESS, Purus organic Italian vodka, The Translation of Giuliana Monti, vin santo, vodka, What I’m Drinking
Posted in: Campari, Cocktail Recipes, Italy, Recipes, vodka, What I'm Drinking
August 29, 2017
I’m continuing mutating the Spiked Punch into a site dedicated to the Charles Dickens classic Our Mutual Friend (okay, that may be a small fiction, but it certainly sounds like a decent idea!), which started with Part I and Part II. If you haven’t read them, I suggest firmly-but-friendly that you do so right away, to get a little backstory about the story and to ensure you don’t miss our earlier quotes (actually, don’t miss the very first one, from years back). In this Cocktail Talk, the villainous (which also comical in a way) Wegg drops a phrase about drinking straight that I want to try and remember to utilize in the future.
Mr. Venus, reminded of the duties of hospitality, produced some rum. In answer to the inquiry, “Will you mix it, Mr. Wegg?” that gentleman pleasantly rejoined, “I think not, sir. On so auspicious an occasion, I prefer to take it in the form of a Gum-Tickler.”
Mr. Boffin, declining rum, being still elevated on his pedestal, was in a convenient position to be addressed. Wegg having eyed him with an impudent air at leisure, addressed him, therefore, while refreshing himself with his dram.
–Charles Dickens, Our Mutual Friend
August 25, 2017
Just two short weeks ago (which can seem a lifetime during the savorable days of late summer) I had a drink here on the Spike Punch called the SPF – Silver Port Fizz. It featured Sandeman 10-year-old Tawny Porto, in what may have been an odd move for some, port not being a sunshine-y drink companion for many. But this Sandeman Tawny! It’s so fruity, and so full of flavor that it begs (not literally, as wine, spirits, and liqueurs shouldn’t really be talking to you) to be used in summer drinks, fruit being such a key element of the season’s liquid fare.
It’s so worthy that I couldn’t help myself dreaming up other drinks utilizing Sandeman Tawny Porto 10 to be had when the Mercury has risen and ol’ sol is beating down. And that leads us to Summer’s Charm and Courtesy. Less obviously a summer drink then our last refreshing port number, this drink bring out summer through a wave of fruit notes, all subtle separately but coming together in a rapturous (well, drinks can be rapturous, too, right?) layered lush sip after sip. It starts with the Sandeman, which delivers fruit and jam and a hint of nutty and oak, then moves into Plantation Stiggins’ Fancy pineapple rum (a nice note also between all the recent Dickens’ posts), which is a dream, Pierre Ferrand orange curaçao, Fee Brothers West Indian orange bitters, and a little lime. Then, as the last act of courtesy (and in my mind, one can’t be too courteous), a little fresh mint.
It’s just so darn fruity! And so darn good! Darn, give this a try before another sunrise and sunset pass along past us. You’ll be happy, I’ll be happy, the sun will be happy, and all will be well.
Summer’s Charm and Courtesy
Ice cubes
1-1/2 ounces Sandeman 10-year-old Tawny Porto
1/2 ounce Plantation Stiggins’ Fancy pineapple rum
1/2 ounce Pierre Ferrand orange curaçao
2 dashes Fee Brothers West Indian orange bitters
1/4 ounce freshly squeezed lime juice
Fresh mint sprig, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add everything by the mint. Shake well.
2. Strain through a fine strainer into a cocktail glass. Garnish with the mint. Enjoy.
Tags: best drink of the summer, cocktail recipe, Cocktail Recipes, Fee Brothers West Indian orange bitters, Friday Night Cocktail, lime juice, Mint, Pierre Ferrand orange curaçao, Plantation Stiggins' Fancy pineapple rum, port, port is good in summer really, Rum, Sandeman 10-year-old Tawny Porto, summer drink, Summer’s Charm and Courtesy, What I’m Drinking
Posted in: bitters, Cocktail Recipes, liquor ads, Recipes, Rum, What I'm Drinking, Wine
August 22, 2017
I started (after the predictable intro note) another round of Charles Dickens Cocktail Talks from Our Mutual Friend just a skip or two ago, so be sure you read Part I. Now is good! Okay, back? You have the set up? And are ready for this next quote? Good! It’s perhaps the very first Cocktail Talk to mention shrub, the vinegar-y mixer that’s made a comeback (like so many things) during the recent cocktail renaissance. Here, interestingly, it’s served warm to one of the novels many heroines-of-sorts (at least I think she could), in the Six Jolly Fellowship Porters, one of the many amazing bars that show up in Dickens.
“But first of all,” said Miss Abbey, “– did you ever taste shrub, child?”
Miss Wren shook her head.
“Should you like to?”
“Should if it’s good,” returned Miss Wren.
“You shall try. And, if you find it good, I’ll mix some for you with hot water. Put your poor little feet on the fender. It’s a cold, cold night, and the fog clings so.” As Miss Abbey helped her to turn her chair, her loosened bonnet dropped on the floor. “Why, what lovely hair!” cried Miss Abbey. “And enough to make wigs for all the dolls in the world. What a quantity!”
“Call THAT a quantity?” returned Miss Wren. “Poof! What do you say to the rest of it?” As she spoke, she untied a band, and the golden stream fell over herself and over the chair, and flowed down to the ground. Miss Abbey’s admiration seemed to increase her perplexity. She beckoned the Jew towards her, as she reached down the shrub-bottle from its niche, and whispered:
“Child, or woman?”
“Child in years,” was the answer; “woman in self-reliance and trial.”
“You are talking about Me, good people,” thought Miss Jenny, sitting in her golden bower, warming her feet. “I can’t hear what you say, but I know your tricks and your manners!”
The shrub, when tasted from a spoon, perfectly harmonizing with Miss Jenny’s palate, a judicious amount was mixed by Miss Potterson’s skillful hands, whereof Riah too partook. After this preliminary, Miss Abbey read the document; and, as often as she raised her eyebrows in so doing, the watchful Miss Jenny accompanied the action with an expressive and emphatic sip of the shrub and water.
–Charles Dickens, Our Mutual Friend
August 18, 2017
At this point in the summer, it’s best to be sure you’re surrounded by pals and easy-to-build drinks that are scaled for more than just you. Summertime, late summertime especially, isn’t the time for quiet solo contemplation after all. It’s time for simple and swell parties with the below mix (also good to have fruit juice, to ensure you don’t get sick during these late summer weeks, and brandy because, well, brandy needs you and you need brandy – but that’s as much contemplation as we want). Oh, this’ll serve around eight, depending on how hot it is. If it’s really hot, might want to keep it to, oh, six, seven max. And get extra ice.
Power to the People, from Dark Spirits
2 peaches, pitted and sliced
2 apricots, pitted and sliced
4 ounces Simple Syrup
Ice cubes
8 ounces brandy
4 ounces freshly squeezed orange juice
One 750-milliliter bottle chilled Prosecco
Orange slices for garnish
1. Combine the peaches, apricots, and simple syrup in a sturdy pitcher, the kind you use when outdoors in the summer. Using a muddler or long wooden spoon, muddle the fruit and syrup well.
2. Fill the pitcher halfway full with ice cubes, and then add the brandy and orange juice into the pitcher’s melody. Stir well.
3. Carefully add the Prosecco and orange slices. Stir again, well. Serve in wine glasses, getting a slice of orange in each glass.
A Note: There will be some leftover fruit here – you should eat it! Or, if that kind of thing makes you icky (well, it shouldn’t in summer, but who am I to judge), you could actually strain out the bigger bits, early in the process. But I wouldn’t.
Tags: apricots, Brandy, cocktail recipe, Cocktail Recipes, Dark Spirits, Friday Night Cocktail, orange juice, peaches, Power to the People, Prosecco, simple syrup, What I’m Drinking
Posted in: Brandy, Champagne & Sparkling Wine, Cocktail Recipes, Dark Spirits, Recipes, What I'm Drinking
