June 13, 2025

What I’m Drinking: Mrs. Solomon Wears Slacks

Mrs. Solomon Wears Slacks Cocktail

I tend not to be a big fan of sugar, salt, spice, etc. on the rim of a cocktail glass when I’m drinking a cocktail. I don’t get all upset about it if I have such, cause drinking oughta be fun, not upsetting, but it’s not my favorite, cause really, I wanna taste the drink and its ingredients and not be overwhelmed by whatnots on the glass. I realize others take a different take on this, and that’s just okay with me! Again, drinking oughta be fun! However, there is one (maybe more, but that wouldn’t make such a good transition) drink I am okay with a sugared rim on, and that’s Mrs. Solomon Wears Slacks. Because it’s from Crosby Gaige’s Cocktail Guide and Ladies Companion, published in 1941, and I don’t want the ghost of bon vivant Gaige haunting me. Unless ghosts are all-of-a-sudden able to become corporeal enough to shake cocktails; if that’s the case, haunt away Mr. Gaige! And start the haunting by serving up this amazingly-named drink.

Mrs. Solomon Wears Slacks

Ice cubes

Super-fine sugar

2 ounces brandy

1/2 ounce orange curaçao

3 dashes Angostura bitters

Lemon twist

1. Put a good helping of sugar on a saucer. Wet the outside rim of a Champagne flute (I used a lemon slice, but you could also rotate it through water on a saucer–just don’t get any water in the glass). Carefully rotate the outside rim of the glass through the sugar–but you don’t want to get any sugar on the inside.

2. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the brandy, curaçao, and bitters. Stir well.

3. Strain the mix into the flute. Garnish with the lemon twist. Now, dance!

April 11, 2025

What I’m Drinking: Enjoy the Nickname

It’s April, you old so-and-so! That means summer (or Mr. Sunny Suntimes, as it’s called by some) isn’t too far around the corner, what with its rum drinks and poolside parties and pirates. With that, I suggest you start practicing your summer drinks now, so you can be known as Drinkmaster HW (for hot weather) when it gets here. And here’s one to start practicing with, not a known drink worldwide yet (though known enough to carrying its own second moniker, “rum-daddy”), but a darn good one, featuring a hearty base (or spirit-kick, as they say) of Flor de Caña rum shimmying close with Brovo’s delightful Lucky (it already has a nickname in its name!) Falernum, Pierre Ferrand’s now classic orange curaçao, Scrappy’s dancing on the tongue Orleans bitters (did you know Scrappy was a nickname of a real person? It is!), and a touch of lemon and simple. The very latter I like, as it seemed to smooth the edges (or tan lines, if you will), but if it’s too sweet for your taste, drop it like a name you’re not fond of.

Enjoy the Nickname rum cocktail

Enjoy the Nickname

Ice cubes
2-1/2 ounces Flor de Caña Añejo Oro gold rum
1/2 ounce Brovo Lucky Falernum
1/2 ounce Pierre Ferrand orange curaçao
1/4 ounce simple syrup
2 dashes Scrappy’s Orleans bitters
Lemon twist, for garnish

1. Fill a cocktail shaker halfway full with ice cubes. Add all of the liquid ingredients. Shake well.

2. Strain into a cocktail glass. Garnish with the lemon twist.

March 7, 2025

What I’m Drinking: The Bowling Roberto

Not but weeks ago (a short time in the grand scheme of time, which is quite a scheme indeed, and when you think about it, sort-of a mug’s game in a way, but one we can’t get out of, outside of one ending way, much is the pity) I had a variation on The Bobby Burns called The Midshipman Burns. And now, already, I have here another sort-of variation on the theme – but it’s a mighty good theme! This variation takes us a little farther afield, but also, not so far afield. Man, I’m musing today! Which is what happens when you drink a drink as flavortastic as this one, but also one that has a decent-sized wallop of Scotch as the base (going Speyburn single-malt 10 year, which is tasty, and also mixes well while maintaining its Scotch-ness). Makes the mind move, as Mr. Robert Burns himself would agree with. And then our other ingredients, legendary French herbal monk-a-rific liqueur Bénédictine, itself a wonder of time, and spicy, rich, smokey wonder Ancho Reyes chili liqueur, another wondrous number, are such intriguing players on this particular cocktail stage, which bring a very individual nature to this drink, a nature given another highlight via our last ingredient, earthy Peychaud’s bitters. Altogether, they won’t stop time, but they sure will make it more fun to follow.

The Bowling Roberto cocktail

The Bowling Roberto

Cracked ice

1-1/2 ounces Speyburn 10 Year Single Malt Scotch whiskey

1/2 ounce Ancho Reyes ancho chile liqueur

1/2 ounce Bénédictine

1 dash Peychaud’s bitters

Big ice cubes (or a couple sorta big ice cubes)

1. Fill a cocktail shaker halfway full of cracked ice. Add everything but the second selection of ice. Stir well.

2. Add a big piece of ice to an Old Fashioned or such glass. Strain the mix over the ice.

January 17, 2025

What I’m Drinking: The Trocadero

Well, it’s January, and I know these days a few fair amount of folks take part in dry January, or Dryuary (I made that last name up right now), both cause of knowing folks that do it and cause of the many (or some) notes from PR folks I receive asking if I’m doing any dry January stories. I’m not! But not because I’m opposed to the idea – what works for some works for them and I’m certainly not looking down on it. And I can see the rationale, especially after the holiday season with its parties and mistletoe and chilly days for many. If you’re flirting with the drying out, but maybe just want to go part way, into the lower ABV realm, then here’s a nice choice for you: The Trocadero. With a combination of dry and sweet vermouth as its base, it delivers a lot of flavor with less alcohol umph, while not removing said booze entirely. Actually, no matter the month in question, it makes a swell aperitif cocktail, as well as just a tasty number for anytime you want to go a little less ka-pow (brunching? It’s dandy. First dates? Ideal! See, anytime). Give it a whirl, but follow my lead and make your own grenadine. Adds more pizzazz, and is easy (and so much of the store-bought grenadine is lame. And you don’t want to start the year on a lame note).

The Trocadero cocktail

The Trocadero, from Ginger Bliss and the Violet Fizz

Cracked ice

1-1/2 ounce dry vermouth

1-1/2 ounce sweet vermouth

1 dash orange bitters

1/4 ounce homemade grenadine

Lemon twist for garnish

1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the vermouths, bitters, and grenadine. Stir well.

2. Strain into a cocktail glass. Garnish with the lemon twist.

January 3, 2025

What I’m Drinking: An Elusive Memory

Ah, here we are, 2025. If you can believe it – a new year, and one that would have seemed impossibly futuristic to a young me. Of course, the things that appeared top of the importance list to young me (I am old, I was young, you get it) on a January 3rd at say my tenth year, well, I’d have a hard time remembering them now, outside of whispers, at best. Not to say my memory is horrible, but, you know, time passes, specifics slip. For some reason, the early days of a new year, when so many are making resolutions and looking forward, always has me looking into the past, too. And when doing such, one needs the proper cocktail accompaniment – like this very drink, An Elusive Memory, which is named appropriately, and tastes swell, too. It combines deliciously-proper London-style gin Boodles (a firm favorite of mine for making cocktails and cause the name itself is fun to say) with a few friends that at first may not seem to go together: the exquisite Meletti anisette, the legendary Lillet, and Peychaud’s intriguing Whiskey Barrel Aged bitters. Really, we’re globe-trotting here, and the mixture comes together as smoothly as a flight without turbulence. All these flavors that may appear to be clashing are actually cozy, with various notes surfacing as you sip – in a way, to bring it all together, like memories surfacing as you troll the ol’ brain pan.

An Elusive Memory cocktail

An Elusive Memory

Cracked ice
1-1/2 ounces Boodles gin
1/2 ounce Meletti anisette
1/2 ounce Lillet
2 dashes Whiskey Barrel Aged Peychaud’s bitters

1. Fill a cocktail shaker or mixing halfway full with cracked ice. Add everything. Stir well.

2. Strain into a cocktail shaker. Try to remember the time before you’d tasted this fine drink.

December 6, 2024

What I’m Drinking: The Zazarac

You might think that I’m in error here, in my typing, or that I’ve gone off the rails into some other universe, or parallel time range, or some other high-brow theoretical bar or lounge where the Sazerac, one of the world’s most well-known and beloved drinks, has a different spelling. But, nope! This is a separate drink entirely, been around for a bit, though not so well-known, and not ordered much if at all. Which is a shame, as it’s fairly tasty, though containing a passel of ingredients: two base spirits (rye and rum), two bitters (Angostura and Orange, Scrappy’s Orange here), other items of note (anisette and absinthe to be specific). It’s probably that ingredient list which has scared off drinkers and drink makers, but they somehow go together. Perhaps not with that beautiful simplicity the Sazarac is known for (though they do share absinthe in their lists), but delivering a layered flavor that’s memorable in its own right. Give it a whirl – though don’t give up Sazaracs if you fall in love with this here drink. There’s room for both.

Zazarac cocktail

The Zazarac, from Dark Spirits

Ice cubes

1-1/2 ounces rye

3/4 ounce white rum

3/4 ounce anisette

3/4 ounce simple syrup

1/2 ounce absinthe

1 dash Angostura bitters

1 dash Scrappy’s Orange bitters

Lemon twist, for garnish

1. Fill a cocktail shaker halfway full with ice cubes. Add the rye, rum, anisette, syrup, absinthe, and both bitters. Shake well.

2. Strain into a large cocktail glass. Garnish with the twist and a nod to all the lesser-known family members.

August 2, 2024

What I’m Drinking: The Turfed Cocktail with Moxie Mule Bianco Vermouth 

I was recently lucky enough to be able to write about the 40 Acres Blending Co. for the snazzy Sip Magazine. 40 Acres, based in Snohomish, WA, is the first black-owned vermouth company, with one delicious vermouth available, Moxie Mule Bianco Vermouth, and more on the way. Go check that article out! In it, you’ll discover this cocktail I made with Moxie Mule, but I wanted to put it up on the ol’ Spiked Punch as well, just cause it’s good enough to have two mentions on the interwebs. To learn more about The Turfed, well, once again, read that article. While having this drink, if possible.

The Turfed Cocktail with Moxie Mule Bianco vermouth

The Turfed

Cracked ice

1-1/2 ounces Moxie Mule Bianco Vermouth

1 ounce Astraea Forest gin

1/4 ounce maraschino liqueur

1/4 ounce Pacifique absinthe

2 dashes Scrappy’s Orange bitters

Lemon twist, for garnish

1. Filling a mixing glass or cocktail shaker halfway full with cracked ice. Add all but the twist. Stir well.

2. Strain into a cocktail glass (or comparable like a Nick and Nora glass), and garish with the lemon twist.

July 12, 2024

What I’m Drinking: The Good Things Should be Praised Highball

I recently created a drink to be auctioned off at the Seattle Shakespeare Co. charity auction, and used the play they’re performing this summer, The Two Gentleman of Verona, as the lift-off point for said drink. I also wrote a headnote detailing how it all came together. And now you get to read it all below (as well as making the drink, which was delicious, if you’re inclined).

In Act 3, Scene 1 of The Two Gentleman of Verona (being performed by the Seattle Shakespeare Company this summer at the Wooden O – don’t miss it), Speed says, “She will often praise her liquor,” to which Launce responds, “If her liquor be good, she shall: if she will not, I will; for good things should be praised.” And now you know where this drink’s title comes from, a drink which will hopefully be as worthy of praise. To create this refreshing delight, we’re starting with an ingredient not as utilized in summer: bourbon. Specifically, Woodinville Whiskey Co. straight bourbon, named 2020 Best Straight Bourbon. Our bourbon base is in honor of SSC board member and ex-Kentuckian Mary Park, who has revitalized many a weary traveler at her fireside with it.

But to make the hearty, innards-warming whiskey cross-dress as a thirst-quenching hot weather enchantment, some specific partners on the drink stage were demanded. First, a homemade strawberry simple syrup, strawberries being the epitome of a sunshine daydream (and a fruit that plays unexpectedly well with bourbon). Next, another local delight, like our bourbon and the SSC, Brovo Spirits Lucky Falernum. A rum-based, turbinado-sweetened liqueur, Lucky is flavored with orange, lime, pineapple, ginger, star anise, nutmeg, cinnamon, and allspice. Yummy.

Those, however, aren’t the only local treats: there’s also a dash of Scrappy’s Black Lemon Bitters, a truly unique (and uniquely delicious) bitters that delivers bright lemon and floral notes alongside earthy spice. Of course, to reach true summer heights, in a play or a drink, the palate and mind must be raised in an effervescent manner, so club soda and ice join the case here, too. For the final scene, a garnish of fresh strawberry and mint. With that, you have a summertime sipper that’s nearly as memorable as the next Seattle Shakespeare Company play you’ll see (sadly, you shouldn’t take the drink to the play – that much goodness in one spot might be too much). Thank you for your support!

The Good Things Should be Praised Highball

The Good Things Should be Praised Highball

Ice cubes

1-1/2 ounces Woodinville Whiskey Co. Bourbon

3/4 ounce strawberry simple syrup (see Note below)

1/2 ounce Brovo Spirits Lucky Falernum

Dash Scrappy’s Black Lemon Bitters

4 ounces chilled club soda

Strawberry slice, for garnish

Mint sprig, for garnish

1. Fill a cocktail shaker halfway full with ice cubes. Add the bourbon, simple syrup, falernum, and bitters. Shake well.

2. Fill a highball or comparable glass three-quarters up with ice cubes. Strain the mix from step 1 over the ice and into the glass.

3. Add the club soda to the highball glass. Stir, gently, working to combine. Garnish with the strawberry slice and mint sprig.

A Note: To make your own strawberry simple syrup isn’t as hard as memorizing any of the Hamlet soliloquies. Just add 1-1/2 cups chopped strawberries (any stems or leaves removed before chopping), 1 cup sugar, and 3/4 cup water to a small saucepan. Bring the combo to a boil over medium heat, stirring regularly. Once it’s boiling, reduce heat to bring it to a low boil. Boil five minutes – during this when the strawberries get soft, crush some against the pan’s side with a wooden spoon. This helps release flavor. When the five minutes is up, remove from heat and let cool completely in the pan. Then strain through a fine strainer (and funnel, if needed), into a bottle with a good lid. It will keep in the fridge for two weeks, and goes well with just soda, too, for those under 21!

Rathbun on Film