April 3, 2020
When in the situation we all find ourselves within (Together we can do it! Stay safe and keep others safe! All of that with exclamation points!), me as well as you I’m sure are spending more time at home. Good! But when at home, I find myself wondering what I can make for sipping that’s different – give myself a little project. Or, wondering what I can make that is easy, allowing me more time to sit on the couch and read The Big Book of Christmas Mysteries. Today, though, it’s the former of those two, the “different” path. And this path was unveiled via a suggestion/question (qugestion?) that happened way back when, like when things were starting to get mad but not as mad, from two fine folks I know: genius writer Paul Tobin and genius artist (and writer, really) Colleen Coover. I am luckily enough to be friends with these geniuses (should be geni, really) and connected on the Twitters, and there, they nicely roped me into a very important drink-a-logical conversation re: using peanut butter in drinks. It took me awhile to get on the pb-drinks trolley, but as I now (thanks virus) have a lot of time on my hands, and always (thanks tastebuds) have a love for peanut butter, finally dove in to the nutty problem. And decided to go a route I hadn’t seen, but now see is all over the internet, or at least has search results – making a peanut butter simple syrup.
See, I though in a lightbulb-in-a-bar-glass moment that creating said syrup would make for a more mitigating pal when playing with other liquids. It took me a little messing around (I like that!) to get to a syrup I was at least partially fond of, and I’m still not sure it’s perfect. If you’re curious (and can’t wait for the recipe below), equality was what punched the pb syrup ticket, equality of peanut butter, sugar, and water. Yay! Once the pb syrup was syrup’d to my liking, then it was drink time. Yay, again! I made two I liked, but between us, I’m still not completely convinced that I couldn’t make better, make more, and keep tweaking the formula. Above-mentioned genius Colleen has already done such she’s told me, bringing chocolate into the syrup-making mix – seems, well, a genius idea.
Anyway, before I ramble out of the bar, Pleasant Bounty is the first pb syrup drink. I wanted to have one at least with whiskey, cause it can be nutty, and for said brown, I picked locally-made and awesome Woodinville Whiskey Flagship Bourbon, which just won “Best Straight Bourbon Whiskey of 2020” and a Double Gold Medal (DOUBLE GOLD) at the San Francisco World Spirits Competition. Using only grain grown on a WA farm (grain grown just for them), it’s a caramelly, vanilla, spice, dream. For the final ingredient, went with another nutty number, Sidetrack Distillery’s Nocino walnut liqueur. Also a bit spicy with a bit of a kick, it adds more nuttiness to this drink, and this nutty world. In hindsight, perhaps I could have upped the pb simple a little. Hmm. Would be more sweet, but more peanut-y. User choice!
1-1/2 ounces Woodinville Whiskey Co. Flagship Bourbon
3/4 ounce peanut butter simple syrup (recipe below)
1/2 ounce Sidetrack Distillery Nocino
1. Add the first three ingredients above to a cocktail shaker or mixing glass. Stir gently.
2. Add a little ice, and again stir gently. Strain into a cocktail glass or something like it. Be pleasant.
A Note: You could fine strain this to get rid of any stray peanut-y bits, but I sorta liked them. If you use crunchy, probably strain.
Peanut Butter Simple Syrup Recipe Note: It’s really easy to make this, and it would be absolutely absolute on ice cream as well as in drinks. You just need to add equal parts peanut butter (use one that’s made from only peanuts – I think creamy or smooth works nicely, but crunch if that’s your thing), sugar, and water to a saucepan over low-to-medium low heat. Whisk continually until the sugar is dissolved. You don’t want to overheat, I found. But again, still experimenting!
December 3, 2019
The Hal Masur Cocktail Talking continues! Or Harold Q. Masur if you prefer (my guess is he wouldn’t have cared a whit). But either way – hard talking, hard drinking, hard lawyering, hardly ever skipping a chance to flirt lawyer Scott Jordan (Mr. Masur’s regular protagonist) is at it again here on the Spiked Punch, this time with a quote from the deadly-named Bury Me Deep. We had a swell Dubonnet and brandy-fueled quote in our Bury Me Deep, Part I Cocktail Talk many courtrooms ago, but I just re-read the book, along with other Jordan escapades, and had to put a second quote up here. And it’s right down below, and is one that reminded me of all the wonderful distillers I’ve known.
“Quite a coincidence,” I said. “I have a present for you.”
She pressed my arm lightly. “You’re a psychic. I love presents. Let’s have a drink on it.”
She poured some bourbon into a pair of thin jiggers and we touched glasses. It was fine bourbon. The distiller hadn’t become impatient. It was smooth as a hummingbird’s wing. She turned to me with a shine in her eyes.
“I’m terribly excited. What is it?”
—Bury Me Deep, Harold Q. Masur
November 15, 2019
It’s still fall (though mean ol’ winter is coming on quickly), and fall means to most good people a glorious time to sip ciders, and to most even good-er people, cider cocktails. Cider, cider cocktails, and fall go together like candles in pumpkins, hands in gloves, and kisses in hayracks (well, maybe that should be “on” hayracks but I didn’t want to mess up the line). And WA – where I am lucky enough to reside – has amazing cider, thanks to us having amazing fruit! And amazing cider makers! Who are always making new tantalizing ciders, like Locust Cider’s current seasonal, Dark Maple, which adds maple syrup and brown sugar to an all-WA apple mix, turning into a fall delight. Which then, I added to a few more local heroes, including Woodinville Whiskey Co.’s award-winning bourbon and it’s caramel, spice, swellness, Salish Sea’s memorable and singular maple-icious Maple liqueur, and Scrappy’s Chocolate bitters, full of bakery chocolate and spice. Voila! I’ve made make the end of your fall fantastic. Thank me later. And if you can’t get all the ingredients where you are, then let me assure you, WA is a wonderful place to visit this time of year, so come on out.
The Fall Frolic
1-1/2 ounces Woodinville Whiskey bourbon
3/4 ounces Salish Sea Maple liqueur
2 dashes Scrappy’s Chocolate bitters
7 ounces Locust Cider’s Dark Maple cider
1. Add the bourbon, liqueur, and bitters to a mixing glass. Stir well.
2. Fill a pint glass halfway full with ice cubes. Strain the above into the glass.
3. Fill the glass nearly to the top with the cider. Stir well – but carefully. You don’t want to spill a drop!
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).