March 26, 2021

What I’m Drinking: The Earth’s Attraction

It’s a familiar and beloved story with an alluring gravity: you are walking by your liquor shelves (or cabinet, or bottle stash, or near-toppling table, or bar cart, or horse’s buggy, or pie safe, or wherever you choose to keep your booze) and you catch, from the corner of your eye, a little wink from a gin bottle. Wink-wink, you think you saw, and knowing how flirty gin is, you stop, and peer at the bottles (in this scenario you have more than one type of gin, which I’m sure you do), and try to decide which gin is calling you over, wink imagined or not, because by now all this gin-ing has made you thirsty for a gin drink.

Well, I am here to help, with The Earth’s Attraction, a drink I made with Bluewater’s Halcyon gin, made up this way in Everett, WA, and “distilled by open flame” as they say. It brings a layered London-style, with reliable juniper backed by citrus and spice (a little angelica, orris root, and cinnamon). Yums. It provides the gravitas and base here, with our secondary players being dry vermouth (for the botanical and lighter herbal accents), Giffard’s Crème de Pêche de Vigne (for the vineyard peachy-ness we all desire, a wee bit of sweet, and nuttiness, too), and Scrappy’s Orange bitters (because bitters makes it better – plus orange layers and deep herb and spice notes). Oh! And a twist of lemon, whose heavenly citrus oils bring it all together, like Saturn’s rings. Celestial enough? I think so!earths-attraction

The Earth’s Attraction


Cracked ice

2 ounces Bluewater Halcyon gin

1/2 ounce dry vermouth

3/4 ounce Giffard’s Crème de Pêche de Vigne

Dash Scrappy’s Orange bitters

Lemon twist, for garnish


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

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

December 18, 2015

What I’m Drinking: The Bosun’s Garden

There’s a key to this particular garden that might be hard to wrangle if you don’t happen to live out northwest way. But you could come visit! We’d be happy to see you. Oh, to jump back, the key. It’s Salish Sea’s Thyme-Coriander liqueur, which is a rich, culinary-esque sipper, and which could do well as a marinade and such, but also makes a very particular cocktail ingredient, one that plays surprisingly well with particular others – here, those others are gin (I used Bluewater Halcyon gin, an award-winner also from up this-a-way), and monastic herbal hit Bénédictine. And a touch of lemon oil, courtesy of a twist. Dang, this is a good drink. You may need to move here.

The Bosun’s Garden

Cracked ice
1-1/2 Bluewater Halcyon gin
1 ounce Salish Sea Thyme-Coriander liqueur
1/2 ounce Bénédictine
Lemon twist, for garnish

1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the gin, Thyme-Coriander liqueur, and Bénédictine. Stir well.

2. Strain into a cocktail glass and garnish with the lemon twist.

Rathbun on Film