October 7, 2016
It’s only fitting to have legendary Italian favorite Campari as a core ingredient in a drink that’s all about love for those days, sometimes in September, sometimes in October, which bring a more summery-ness to fall – extra sun, an extra digit or two on the temperature, or just that feeling summer has. Why Campari? Well, Campari, if you didn’t know, is all about love. Created in the 1800s in Italy by Gaspare Campari, at first Campari was only available throughout Italy, where it became very popular. Then, Gaspare’s son Davide was born, grew up, grew to love the liqueur named after his family, and starting working at their café, the Café Campari in Milan, where he spread the legend of the liqueur. One day, when the stars where shining through the bottles filled with red in the shop, Lina Cavalieri walked through the doors. Lina was a popular opera singer, and she and Davide got along smashingly, and they started to become more than friends, if you know what I mean. Then Lina had to move to Nice, France, for an opera part. Davide was crushed, but had a light bulb moment – why not begin exporting Campari, starting with Nice? Then he would be able to bring the liqueur to those in need around the world, and also be near his lady love. That, friends, is a summer-y story, and this is a summer-y drink that’s ideal for fall (or anytime, really).
The Last Gasp of Summer
4 strawberries
3/4 ounces simple syrup
Ice cubes
1-1/2 ounces Campari
3 ounces chilled Prosecco (I went with Zonin Prosecco White edition here, cause of its floral fruitiness, which matches everything swell here)
1. Add 3 of your strawberries and simple syrup to a cocktail shaker. Muddle well, but carefully.
2. Fill the cocktail shaker halfway full with ice cubes. Add the Campari. Shake well.
3. Strain through a fine strainer into an enchantingly summerlike goblet. Top with the Prosecco. Garnish with that last strawberry (put a little slice into it, so it fits cozily on the rim).
Tags: Campari, cocktail recipe, Cocktail Recipes, Friday Night Cocktail, Prosecco, strawberries, The Last Gasp of Summer, What I’m Drinking, Zonin Prosecco White
Posted in: Champagne & Sparkling Wine, Cocktail Recipes, Italy, Recipes, What I'm Drinking
October 4, 2016
Published originally in 1838 (that’s when it started publication, at least, as it was a serial as many books were back then), Nicholas Nickleby hasn’t yet been featured in a Cocktail Talk post, which is a little surprising, since I’ve had a fair amount of Dickens Cocktail Talking. While it’s not my favorite Dickens, and maybe is considered second tier, that just means it’s amazing. It’s a little more romantic in a way then many Dickens books, and has a more Trollopean ending (if that makes sense), but I sorta like that. It’s a long read, too, which for many today in our rush-rush world is tough (wimps), but well worth reading, and sticking with, as it really starts to roll and then you get completely involved with our eponymous hero and his family, and enemies. But while it’s here, of course, is because like most Dickens (all, probably, would be safe) books, there’s a fair amount of times in pubs, at punch bowls, and just folks sipping this and that. Enough so that I’m planning a number of quotes from it here, maybe even the whole month! Let’s see how it goes, shall we? Dickens would be happy about it, I think (he’s probably one of the most, be-fun-to-have-a-drink-with authors throughout history). I’m going to start with one from a fair of sorts, where there’s a tent with a rouge-et-noir table with a loud barker, bringing people in to play with the promise of bubbly and more.
‘Gentlemen, we’ve port, sherry, cigars, and most excellent champagne. Here, wai-ter, bring a bottle of champagne, and let’s have a dozen or fifteen cigars here–and let’s be comfortable, gentlemen–and bring some clean glasses–any time while the ball rolls!–I lost one hundred and thirty-seven pound yesterday, gentlemen, at one roll of the ball, I did indeed!–how do you do, sir?’ (recognising some knowing gentleman without any halt or change of voice, and giving a wink so slight that it seems an accident), ‘will you take a glass of sherry, sir?–here, wai-ter! bring a clean glass, and hand the sherry to this gentleman–and hand it round, will you, waiter?–this is the rooge-a-nore from Paris, gentlemen–any time while the ball rolls!–gentlemen, make your game, and back your own opinions–it’s the rooge-a-nore from Paris– quite a new game, I brought it over myself, I did indeed–gentlemen, the ball’s a-rolling!’
— Charles Dickens, Nicholas Nickleby
September 30, 2016
This, oh, topical drink goes far back for me. I created it for my very first drink book, Party Drinks, way back in 2003. In hindsight, it’s really just mini-variations on about 10,000 other drinks, starting with the whiskey sour and moving forwards, sidewards, and backwards. But I still dig it, and still love calling it the Presidential cause it’s such a boon to election seasons when you sometimes need a drink with a bit of a wallop underlying strong citrus and some sweet to make everything more cuddly.
However, to do it right, you need a bourbon you believe in (hey, I also sound election-y). I had mine this time with WA-state Heritage Distillery’s Duel Barrel Bourbon (which is only available at Total Wine & More, but that store is nearly nationwide, so track it down). It’s aged in charred new American oak barrels first, then in whiskey barrels that have held small batches of pure vanilla extract. As you’d expect, it has some vanilla notes, but not annoyingly so, and also some nice spice and oak. It really mingles well with lime, which surprised me for a second (until remembering that rum, lime’s cocktail partner on many occasions, often also has vanilla happening). Here, it all comes together. Trust me!
You may find this drink helpful over the next month and so. I suggest serving it in a tennis-themed glass, as elections are sometimes, oh, tennis-y as things are batted, knocked, and hit back and forth.
The Presidential
Ice cubes
2-1/2 ounces Heritage Distilling Duel Barrel Bourbon
3/4 ounce freshly-squeeze lime juice
1 ounce simple syrup (you could easily go less if you wanted, and older me might even suggest it, however after a big presidential debate, for example, I often feel I deserve the extra sugar)
Lime slice, for garnish
1. Fill a cocktail shaker or mixing glass halfway full with ice cubes. Add the bourbon, juice, and simple. Shake well.
2. Add a good amount of ice cubes, or one or two really large cubes, to an Old Fashioned glass. Strain the mix through a fine strainer over the ice. Garnish, turn off the TV, and drink happily.
Tags: bourbon, cocktail recipe, Cocktail Recipes, Friday Night Cocktail, Heritage Distilling, Heritage Distilling Duel Barrel Bourbon, lime-mint simple syrup, Party Drinks, The Presidential, Washington distillers, What I’m Drinking
Posted in: Cocktail Recipes, Party Drinks, Recipes, What I'm Drinking, Whiskey
September 27, 2016
One of the friendliest newish spots here in Seattle, Bar Noroeste knows how to heat things up – as you’ll see when ordering their Masa y Aceite, garnished with a corn stalk lit on fire at the table. That’s fun stuff! And I’ve had a few of them – for research, of course – made by bar manager Cara Stuber. But hey, why not go read about it in my Bar Noroeste Masa y Aceite article on Seattle magazine and get your flame on!
* See all Seattle magazine pieces by me
September 23, 2016
Many many many years ago (I can’t remember when, it was so dratted long ago), wife Nat talked me into buying a white currant tree (plant? small tree? shrub? I’m not sure which to go with) when we were at a garden store in Portland. We drove it back up to Seattle, put it in the side garden, and there it stayed, seen by few (as the side garden’s facing the alley), but a nice little plant, getting a stitch bigger every year in a slow-and-steady manner. It gave us a few stray white currants, then a few more, then a few more, then this year a solid harvest. Eating them isn’t for everyone – not a ton of fruit, a little bittery – but I like them fairly well. But I liked them even more when we decided to pick ‘em all and make a liqueur. It started like this:
with a harvest of currants in a big glass jar. Then time, spirit, sugar, and water took over (and some serious filtering), and we ended here:
At first, I wasn’t sure how it was going to come together. Mid-way, still wasn’t. But once all was strained and such, the end result is tip top – a little citrus, light, a little grape-y, and a small small bitter nudge. Delicious stuff, especially served up cold. I wish I had twice as much. C’mon little currant plant! I’m excited to try it in some cocktails, too. I know white currants aren’t just everywhere, but if you happen to be near a plant with some, harvest those up, and try them in the below.
Current Currant Liqueur
2 very full cups white currants
2-1/2 cups vodka
1 cup simple syrup
1. Add the currants to a large glass container with a good lid. Muddle slightly. Add the vodka, stir, and put that lid on it. Store in a cool dark place away from the sun. Let sit two weeks, swirling occasionally.
2. Open it back up, add the simple syrup, and stir well. Place it back in the cool dark place, and let sit two more weeks, swirling occasionally.
3. Strain – I went once through a decent fine strainer to get the fruit out, and then through cheesecloth to add more clarity. You might need a third straining, too.
4. Enjoy!
Tags: cocktail recipe, Cocktail Recipes, Currant Liqueur, Current Currant Liqueur, Friday Night Cocktail, homemade liqueurs, What I’m Drinking
Posted in: Cocktail Recipes, Liqueurs, Luscious Liqueur, Recipes, What I'm Drinking
September 20, 2016
I recently was lucky enough to get to go out to Whidbey Island (or, the Isle of Whidbey as the case may be) to visit with the awesome and Scottish Colin Campbell, distiller and owner of Cadée Distillery. Then I got to write about the visit, the distillery, and some of their delicious spirits for the spirited Seattle magazine. You should read my Cadée Distillery article right now, cause I shouldn’t have all the fun, all the time.
* See all Seattle magazine pieces by me
September 16, 2016
It’s a swell age for tonics. Heck, we have at least two good ones made here in Seattle (Bradley’s and & Tonic), both being tonic syrups you then add (usually) soda too, along with your spirits and such. There are also a number of worthy bubbly pre-bottled tonics – though be sure to give these non-pre-bubbled tonics a try, as they bring loads of flavor. With all the tonics, I’ve been drinking a lot of gin and tonics, as you might expect, and other things, like Sherry & Tonic. Recently, thanks to all-star pals Jon and Nicole, I tried another new tonic, Sir Teddy’s, from Wilks & Wilson out of Indianapolis (which, funny enough, is where Jon and Nicole are from), a company that calls themselves “purveyors of fine elixirs.”
In this case, at least, the product completely lives up to the billing. But I didn’t know this at first, cause you can’t believe everything you read, so I had to, you know, try it! I was going to go just straight G&T, but in the interest of being interesting, I decided why not try some other items and this tonic? And it was a good decision! The day was sunny, the mood was experimental, the time was in the aperitivo hours, and so I went with classic Italian aperitif Aperol (which I’m guessing everyone has had, but if not, it’s like Campari’s younger sister, meaning a hint bitter, but more citrus and a smidge sweet), and blanc vermouth. In this case, La Quintinye Vermouth Royal blanc, which is a light, herbal, scrumptious vermouth ideal for sunny days.
And then Sir Teddy’s of course, which has a swell taste – the quinine you’d expect, plus lime, spices, and a nice bitter current from gentian – and really a swell story. Turns out (as this legend goes – by the way, kudos to Wilks & Wilson for the stories, really good stuff) Sir Teddy after having a life at sea was known as the “Gentleman of the Night” as he doled out his famous tonic on the street of NYC. But go read the whole Sir Teddy story as you’re sipping one of the below. Both came out wonderfully. Each had its own personality, but I can’t say which I liked better. Luckily, you can make each and then make up your own mind. I’m just going to have to do more testing.
Aperol/Blanc Vermouth & Sir Teddy’s Tonic
3/4 ounce Sir Teddy’s tonic
1-1/2 ounce Aperol or La Quintinye Vermouth Royal blanc
Ice cubes
3 ounces club soda
Lemon twist
1. Add the Sir Teddy’s and your Aperol or vermouth to a brandy snifter (or highball, as the case may be). Stir briefly.
2. Add a goodly amount of ice to the glass. Top with the club soda. Stir well, but carefully.
3. Garnish with the twist. Drink. Then make whichever you didn’t make the first time.
Tags: Aperol, cocktail recipe, Cocktail Recipes, Friday Night Cocktail, La Quintinye Vermouth Royal blanc, Sir Teddy’s Tonic with Aperol, Sir Teddy’s Tonic with Blanc Vermouth, What I’m Drinking, Wilks & Wilson
Posted in: Cocktail Recipes, Italy, Recipes, vermouth, What I'm Drinking
September 13, 2016
I’ve had a handful of Allingham Campion Cocktail Talks here recently (I picked up a handful of Campion books recently, too, trying to catch up and see what I thought of them all at once). Tether’s End (aka Hide My Eyes, aka Ten Were Missing – lots of aka here) is one of my favorites, though also a tiny bit disappointing in that Campion actually isn’t in it a ton. But it’s still a fine yarn around a somewhat charming psychopath and various other intriguing characters, all happening within a short time period. But, best of all, is the below Cocktail Talking, because it’s fairly rare in my experience to come across the legendary Fernet-Branca in a mystery book (outside of Italian mysteries, I suppose). So, I was super excited to see it. Actually, I think I’m going to create a drink with said legendary liquid, and call it Tether’s End. It’s such a dandy drink name, and I’m sure Campion wouldn’t mind.
Again the childhood friends exchanged glances, and as Gerry went out of the back door nearest to the theatre the manager’s soothing voice reached him as it addressed Mr. Vick.
“If you’ve been on sherry since opening time, sir, I wonder if you’d like a change? What about a nice Fernet-Branca cocktail?”
— Tether’s End, Margery Allingham
