October 25, 2019
Hey pals, Halloween is just around the corner of the calendar! It’s the eeriest (in the fun way) time of the year, and leads to lots of costume and generally spookily jolly parties, at which of course if the host or hostess is one with the mostess, they’ll have a cocktail or two that matches the holiday – in fun and in mood – a cocktail like this devilish delight. It starts with a classic cocktail mixer, Bacardí Superior white rum. Sometimes, sadly, in our modern world of many choices, people forget just how good this white rum is in cocktails – it’s light, dry, and flavorful with vanilla and nutty notes, without overwhelming. Yummy, really. And fun, as demonstrated by a special bottle they’re releasing for Halloween, one with a glow-in-the dark jack-o-lantern on it! I was ghoulishly lucky enough to receive one in the mail recently (don’t pull any tricks on me because of it), and I just had to come up with a cocktail featuring it: All the Devils is that cocktail!
To go along with the legendary and scarily garbed rum, I brought in a few other uncannily delightful additions, starting with one made right here in WA: Brovo’s Orange Curaçao, made from three types of dried orange peel, and carrying a layered orange-ness. Then, to deliver a hint of ghostly-good zing (it is a devilish drink), spicy Ancho Reyes ancho chile liqueur knocks at the door. And then, for some underling un-nerving (in the best way) herbal hints, Regan’s Orange bitters. Altogether, a cocktail that’s not scary at all – but one that is scary good for your Halloween-ing.
All the Devils
2-1/4 ounces Bacardi Superior rum
1/2 ounce Brovo Orange Curaçao
1/2 ounce Ancho Reyes
Dash Regan’s orange bitters
Lime twist, for garnish
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add everything but the twist. Stir well.
2. Strain into a cocktail glass, and garnish with the twist. And a small skull or pumpkin if you want.
August 17, 2018
It was long ago – just last week! – when I had a drink here on the Spiked Punch featuring Louis Raison French Cidre, or cider, made in France, by the Raison family who’ve been making such since 1923. That drink was called The Puget Seine (being a drink that used ingredients from hither and yon), and if you missed it, go back in time and drink it up.
It was so good, that I wanted to try another cider cocktail (or cidre cocktail) right after, going in a different direction, to see where I might land. And I landed with Brightly Rouged Cheeks! What, I hear you ask, is that? Not a cosmetic, I assure you. But a completely different cider drink, one’s that’s also swell for August, using some summer favorites, including mezcal. That’s right, mezcal and apples, and you know what – delicious! This time, I used Louis Raison’s Rouge Delice cidre, made from bittersweet and Rouge Delice apples (you may have guessed the latter). It’s a stitch redder in color (you may have guessed that, too), with a floral, apple, plum flavor, a hint sweeter than other Louis Raisons, but not sickly sweet like some “ciders” out there.
I decided a splash of zing and heat might be nice (sometimes, spiciness in a hot way mingles memorably with the high mercury days of summer), so brought the world’s finest ancho chile liqueur – perhaps the only, but oh so great, and such a favorite of mine – into our party, Ancho Reyes. Everything was going well, but the drink needed something more. Voila! Bitters. And is so often the case. The time, it was The Bitter Housewife Aromatic bitters, whose cherry, ginger, spice, bitter nature brought the needed flush. A wedge of lime, and we’re all set for a sunshine day.
Brightly Rouged Cheeks
2 ounces Montelobos Mezcal Jovan
1/2 ounce Ancho Reyes ancho chile liqueur
Dash Bitter Housewife Aromatic bitters
Big ice cube
3 ounces Louis Raison Rouge Delice cidre
1. Fill a cocktail shaker halfway full with cracked ice. Add the mezcal, Ancho Reyes, and bitters. Stir well.
2. Add a big ice cubes (or a few pretty big ice cubes) to an Old Fashioned or comparable glass. Strain the mix from above into the glass.
3. Top with the cidre. Stir to combine. Squeeze the lime wedge above the drink and drop it in. And start sipping.
PS: Want to learn a bit more about Montelobos Mezcal Jovan, check out the Fire on Popocatépetl cocktail, which is, if I can say it, amazing.
September 4, 2015
So, it’s September I suppose, and like the very earth itself I can sense the approaching Fall in my bones, and in my drinks too – though admittedly, I’m still leaning in those drinks towards summer-ish mixers. But the drinks know the weather is changing! And the drinks themselves are changing, with new ingredients showing up on my shelves (which are sturdy, I must say). A recent addition which I’d been pining for, and which is now almost in need of restocking, is Ancho Reyes. A lovely, perhaps the lovely, chile liqueur, made of course from Ancho chilies. If you haven’t yet had the pleasure of trying it, I can hear you, in my mind, muttering to yourself about how most spice-ily flavored booze-y items are either just freaky hot or taste like chemical fire. Hold on to your chairs, though – Ancho Reyes is different. Full-bodied, rich, holding an underlying spice that isn’t bite-y, but flavorful, with cinnamon, chocolate, fruit, and herbs mingling with the chili, Ancho Reyes is to be savored, solo or in cocktails.
And savoring it is what we’ve been doing, here at the home bar, as the weather begins to think about changing. I’ve made a number of cocktails with it, but Summer Near Puebla, the cocktail below, is ideal for this time of year – still refreshing in a summer way, but with enough flavor and umph to fortify you for the following fall and winter-y months. And the taste! I am going to be a little obvious here (I mean, Ancho Reyes is made in Puebla, Mexico, from local chilies, in a handcrafted manner that’s rather swell, and award-winning Vida Mezcal, another key ingredient here, is from San Luis del Rio), but this drink goes awfully well with Mexican food. Or by itself, as you soak in some of that sunshine while you can.
Summer Near Puebla
2 ounces Vida Mezcal
1-1/2 ounces Ancho Reyes
1/2 ounce Pierre Ferrand dry curaçao
1/2 ounce freshly squeezed lime juice
2 ounces chilled club soda
Lime wedge, for garnish
1. Fill a cocktail shaker up halfway with ice cubes. Add the mezcal, Ancho Reyes, curaçao, and lime juice. Shake well.
2. Fill a highball or comparable glass three-quarters up with cracked ice. Strain the mix into the glass.
3. Top it off with the club soda. Stir briefly. Garnish with a lime wedge.