August 16, 2019
While I like many distilleries from around the world, I like Washington State distilleries best-est. I’m a local-leaner at heart, which maybe isn’t a bad thing. It does mean that sometimes I have recipes on here that are all WA distillers, which could be frustrating if you don’t live here. But then think of this – WA is a great place to visit, and when you visit, you can then visit our wonderful distilleries, pick up the ingredients used here, and, well, enjoy a wonderful life and drink. Boom! I solved all the problems.
The Mighty M is vaguely – very – Manhattan-y, uses two ingredients that have “M” in their names, and is a drink my old pal Joel Meister might like, and that’s where the name comes from. But the drink is based on a spirit without an M, funny enough, Woodinville Whiskey Co. Straight bourbon. An award-winner, if you haven’t had this becoming-legendary bourbon yet, well, you need to make the above referenced trip more quickly! Cause it’s great, aged five years, made with only WA grain from one farm, with a spice, caramel, chocolate taste. And it goes amazing with our other two pals in play. First, a WA-amaro (Wamaro?) that I only became hip to recently, Highside Distillery Amaro Mele. Made on Bainbridge Island on a base of their gin, which itself has an apple-spirit base, using five bitter herbs and aromatics and aged up to six weeks in a used Bourbon barrel, it leans on the bitter side of the amaro world, with a smoky, herby, beautifully bracing taste. You might be starting to think this is one of those drinks that’s good, but solely strong, without a sweeter side. Enter, our third ingredient: Salish Sea Maple liqueur. The first maple liqueur I’ve ever had, this all organic number is velvety and like a better maple syrup (it would make for amazing pancakes). It adds those distinctive maple notes, pairs perfectly with the above two players, and brings just the right light kiss of sweet. Altogether, a mighty drink indeed.
The Mighty M
2 ounces Woodinville Whiskey Co. Straight bourbon
3/4-ounce Highside Distillery Amaro Mele
1/2-ounce Salish Sea Maple liqueur
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add all the mighties, all three. Stir well.
2. Strain the mix into a cocktail glass. If you’re feeling it, try garnishing with an orange peel. Then let me know how it is.
July 19, 2019
Recently, I was talking about bottles to buy dad for Father’s Day on the mighty and mighty fun New Day Northwest. It was great, as I got to highlight some fantastic spirits and liqueurs made right here in way-out Washington state. And, I also got to make a special cocktail for dad using a number of those bottles. But here’s the thing – the drink, which is called Thy Noble Father (from Hamlet, you know), is a dandy one for any time of year, any day, with Woodinville Whiskey straight bourbon, Brovo Spirits Orange Curacao, Seattle Distilling Company brandy, and Scrappy’s Black Lemon bitters. I’m not sure I can conjure many better quartets than that for you, if you’re the type of person who like cocktails layered with flavor, underlined by two base spirits, cocktails with lots of earthy and celestial citrus, along with spice notes, and a little friendly sweetness that isn’t overly sweet, just an echo. And, you can make it for dad whenever you want – it’s not like he doesn’t deserve a good drink multiple times a year, right?
Thy Noble Father
1-1/2 ounces Woodinville Whiskey Co. Straight Bourbon
3/4 ounce Brovo Spirits Orange Curaçao
1/2 ounce Seattle Distilling Company Brandy
Dash Scrappy’s Black Lemon Bitters
Wide orange 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 or coupe glass. Garnish with the twist. Toast all the dads!
May 24, 2019
Some drinks just really get you – or, get me, as I’m typing, but I don’t think I’m the only one this happens to, so went with the “you” to encompass the world of people (like you) who like drinks. Does that make sense? If not, well, I understand. I also understand that this drink gets me, due to have just two ingredients, which line up with the two places I’ve lived in the last, oh, 23 years, Washington state and Italy. I’m cheating a tiny bit on the last one, cause the Italian ingredient is the legendary Meletti anisette (an all-time favorite of mine), which is made in the Le Marche region, where I didn’t actually live (I was in north Umbria pals), but I’ve been there, and I love this anisette, so let’s go with it. The other ingredient is made right here in W-A, and right outside of Seattle – it’s (spoiler alert) Woodinville Whiskey Co.’s swell bourbon. So, that’s why this drink gets me, cause of that combo. It also gets me cause of the wonderful taste. Now, what drinks get you? And does everything finally make sense (here’s hoping!)?
The West Coast of the Le Marche
2-1/2 ounces Woodinville Whiskey Co. bourbon
1/2 ounce Meletti Anisette
1: Filled a cocktails shaker or mixing glass with cracked ice. Add the bourbon and the anisette. Stir well.
2. Fill an old fashioned or comparable glass with a couple fat ice cubes. Strain the mix over the ice. Get it.
February 22, 2019
Beyond the fact that this is a tasty drink – double bitters, bourbon, bubbly, Cointreau – I love the story of the Seelbach. It was once thought an uncovered treasure found in some ancient texts, and brought out of the mists of time for the drinkers of the future. But, turns out, the whole story was made up. Cocktails should have histories like this, sometimes, cause drinking should be fun (also, to read the whole story in more detailed, check it out on Liquor.com) and sometimes made up stories are fun, too. Heck, it tricked me, but I still believe it’s fun, and like drinking the Seelbach, too. Try it, and I’m guessing you will, as well.
1 ounce bourbon
1/2 ounce Cointreau
7 dashes Peychaud’s bitters
7 dashes Angostura bitters
Chilled brut Champagne or sparkling wine
Orange twist, for garnish
1. Pour the bourbon, Cointreau, and the two bitters into a flute glass. Stir briefly.
2. Fill the flute almost to the top with the chilled Champagne or sparkling wine. Stir again, but don’t get nutty about it. Garnish with the orange twist.
September 14, 2018
While we aren’t really into fall (theoretically, the season starts the 22nd), it still feels like we’re oozing into the time of year when bourbon is in the air. Here, in this drink, it’s the sea air, in a way, as the base we’re working with is a new release from Chambers Bay, a distillery here in Washington which ages their whiskey on a floating boathouse (on the Puget Sound, which eventually connects with the sea). The specific whiskey is Chambers Bay’s Straight Bourbon (I received some in the mail, lucky me), Batch #3, which was bottled in late July after being aged in oak barrels a minimum of 3-1/2 years. Due the boathouse movement, however, the aging process actually feels (tastes?) as if it was aged longer. They also make the bourbon with grains (corn, white wheat, barley) from Grant County, WA, and use a wild yeast from local orchards. What’s it all mean beyond the swell local-ness? A bourbon with lots of depth, and a flavor that’ll make you skip with happiness: caramel, and a little fig, nuttiness, oak, and other spices – plus a small hint of salt and sea air.
All of which equals a nice whiskey to sip, but also a nice one to mix with, especially with other spice treats. Here, I started the mingling with an award-winner: Raft Cardamom bitters (which was named 2018 Product of the Year by the Specialty Food Association), a great savory and spice bitters that’s going to add some depth and add to the pack of flavors we’re bringing together. One note: these bitters are also under the Bitter Housewife brand, but don’t get confused, it’s a sibling of Raft. It’s made in Portland, OR, by Genevieve Brazelton, Founder and Chief Marketing Officer of Portland, Oregon’s Improper Goods, the overall brand Raft and the Bitter Housewife live under, along with a great group of syrups, bitters and cocktail kits made with care. Yummy stuff.
But the bourbon and bitters aren’t’ the only yummy stuffs here. I wanted to keep building on the spice notes, and bring in some complimentary pals, too. Enter, one Italian-influenced local favorite, Sidetrack Distillery’s memorable and delicious green-walnut-based Nocino, and one favorite actually from Italy: the divine Meletti Anisette. These two have been parts of many drinks I’ve made due to their fantastic flavors – as well as being favorites when sipped solo. All together, this is a layered, memorable, fall drink that you’re sure to want to make for all your friends.
Pup In A Blanket
2 ounces Chambers Bay Straight Bourbon (Batch #3)
3/4 ounces Sidetrack Nocino
1/4 ounce Meletti Anisette
2 dashes Raft Cardamom bitters
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add everything. Stir well.
2. Strain into a cocktail glass. Cuddle with the dog of your choice (without spilling your drink, naturally).
July 17, 2018
It had been a long, long stretch of days since I’ve had a Cocktail Talk post from a tale by one of our pocket-book specialists (in the 50s, that is), George Harmon Coxe – past hits here have covered his books The Groom Lay Dead
and Murder in Havana
. Those titles, along with the book we’re quoting here, The Crimson Clue
, give you insight into where his reads roll: mysteries and crimes and all that good stuff. In The Crimson Clue
, the hero is one I hadn’t seen before: a news photographer named Kent Murdock. I like the idea of a photographer shooting snaps and then solving crimes, and Kent’s a nice protagonist, and the book moves along at a persistent clip (as most pocketbooks do), has an intriguing cast (jazz musician, ex-cops, good cops, singer, rich folks doing bad things, and more), and a solid story. And, a fair amount of cocktailing and straight sipping, including the below, which asks an eternal question:
She watched him slip off his topcoat and put it on the arm of the divan, her head dipped, glance speculative. “Would you say it was too early for a drink?”
Murdock made an act out of looking at his watch and frowning over the proposition. When he looked at her she laughed.
“Bourbon?” she asked.
“That’ll be fine.”
“On the rocks, huh?”
She started for the kitchen and he asked if he could help and she said no. “On this kind of a drink,” she said, “no-body needs help. Sit down, will you? Park. Make yourself comfortable.”
— George Harmon Coxe, The Crimson Club
June 26, 2018
Just last week, I highlighted a Cocktail Talk quote from an old noir novel called Park Avenue Tramp
, which (as detailed there) was part of a Stark House Noir Classics collection that features three out-of-print noir novels all together. These collections are really worthy reads if you dig the pulps, noirs, and pocketbooks-with-saucy-covers, because they feature books not easily picked up today. In this collection, I liked all three reads, but my favorite might have been The Prettiest Girl I Ever Killed
, by Charles Runyon. A small town serial killer search, in a way, it moved fast, had a fair amount of twists and turns, tight and creative lingo and well-written prose-ing, and a female lead who showed some gumption. All good stuff! And a good Cocktail Talk quote about a country bar, which you’ll see below.
It was a little gas station and honky-tonk; the kind you see around the country with names like Burntwood Inn and Cozy Dell. This one was called Pine Cover Tavern and was crowded (there was no work in the fields because of the rain) with men in overalls and a couple of women in print dresses. We drew stares as we walked to a booth in the back. I felt wicked and daring, and though it was unlikely that any Shermanites would see me, I found that I didn’t really care if they did. I told Curt to order me a boilermaker: a glass of beer with a shot of bourbon inside it. He ordered the same for himself and drank silently for a few minutes.
–Charles Runyon, The Prettiest Girl I Ever Killed
May 4, 2018
Some days are difficult. Take tomorrow, for instance. It’s a tasty kind of difficult, because two solid drinking days are happening tomorrow, the fifth of May, 2018. First, it’s Cinco de Mayo, a fantastic day for having Mexican-inspired drinks, in celebration of the Mexican Army’s win over the French at the battle of Pueblo and Mexican-American culture. If you’re having sippers for Cinco, I dig it. However! It’s also the 144th running of the Kentucky Derby, a day when more Mint Juleps are consumed than any other day, and a day when many fine hats are worn. I’m going the Julep route tomorrow (admittedly, I may have a National Arms tomorrow, too). And one today, cause, well, I wanna make sure I have things right.
Why the Julep route this 5th? Well, a lot of the reason is because I received a bottle Clyde May’s Straight Bourbon in the mail the other day, and I’ve been itching to try it in a julep, and, well, the circumstances seemed too fortuitous to miss! Boasting a swell-looking bottle with visuals harkening back to the inspiration of the name, Clyde May that is, who legend says was a “moonshine icon who made the best whiskey Alabama ever tasted” starting back in 1946, and made by the Conecuh Ridge Distillery, this bourbon’s a nice 92 proof, is non-chill filtered, and aged for 5 years (hey, another 5 on 5/5!) in heavily charred American oak. Its aroma features vanilla, dried fruit, oak, and spice all playing together, and a taste that mirrors the vanilla and oak, but also delivers brown sugar, nuts, and more spice, including a peppery, near-peppermint-ness on the back end. Nicely balanced all around, and worth sipping solo, but also a solid cocktail bourbon that can provide flavor and backbone.
Especially in a Mint Julep, one of the older mixes bourbon pals around within. You love Mint Juleps, right? You’re a good person, so I’m thinking you do. It’s such a swell combo, not just for Derby day, but all spring long. Just remember, as S.B. Buckner, Jr. said in a letter to General Connor, 1937 “A Mint Julep is not the process of a formula. It is a ceremony and must be performed by a gentleman possessing a true sense of the artistic, a deep reverence for the ingredients, and a proper appreciation of the occasion.”
The Mint Julep
Fresh mint leaves (4 or 5)
3/4 ounce simple syrup (go lighter to taste, if that’s your desire)
3 ounces Clyde May’s Straight Bourbon
Fresh mint sprig for garnish
1. Take one mint leaf and rub it over the inside of a metal julep cup (if you have one) or a highball glass. Be sure the mint touches each inch of the glasses inside. Drop the leaf in the glass when done.
2. Add the remaining mint leaves and the simple syrup to the glass. Using a muddler or wooden spoon, muddle the leaves and syrup. You want to be strong, but respectful.
3. Fill the glass half way with crushed ice. Add the bourbon. Stir well.
4. Fill the glass the rest of the way with crushed ice. Stir once. Garnish with a mint sprig.
A Note: To be traditional, you must crush the ice in a cloth bag. But if this is too much work, just start with crushed ice.