Corks were popping.“Come and have a brandy!” said James. “I guess you aren’t a dancer.”
What an odd fellow! He had already drunk enough to lay out four or five normal men, but he wasn’t really drunk. He just slouched around, looking sour, not joining in. He took Maigret back into the house. He sat in the landlord’s high-backed armchair.
Yeah, yeah, I hear you – it’s summer, who sits around drinking brandy in the summer? Shouldn’t it be sipped in drawing rooms post-dinner during the chillier months? Shouldn’t you be wearing a cravat of some sort, or at least a dinner jacket, and not shorts and a t-shirt? You keep on tut-tut-ing in your corner and putting drinks into buckets, and I’ll keep on sipping whatever sounds good at this moment and enjoying myself. Deal? Deal!
And what sounds, tastes, and is good even this July moment is the delicious brandy released not too long ago by the swell Seattle Distilling Company. WA state should have way, way more delicious brandies, due to our wonderful wine industry (and I don’t need to tell you how wine and brandy go together). But, sadly, not yet. However, the (as I mentioned, swell) folks at the Seattle Distilling Company’s brandy is a WA-state treat, using grapes grown here, and aged five years in casks that previously held Cabernet Sauvignon. It’s smooth and worth savoring, with a fig, vanilla, raisin-ness, along with the underlying good grape-y-ness. Something just right to linger over any time of year, me thinks. You can’t disagree until you’ve tried it, which, sadly, might be tough as it was a limited-edition brandy release – though perhaps there are a few bottles left, so get to tracking one down. You deserve it!
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!
January isn’t called “the cold and flu” season as much as year’s end, but darnit, it’s still a month where you need your vitamins and need to have an eye (at least one) on your health. And what’s healthier than raspberries? Well nothing. Nothing but raspberries and vinegar, that is! Now that’s a healthy duo, especially when you combine it with soda water and Cognac (or brandy, in a pinch, another healthy item). Heck, that combo is so healthy that it was a top tipple of Count Louis Philippe Joseph de Roffignac, ex-French citizen and beloved Mayor of New Orleans from 1820 to 1828. If you can’t trust him (from whatever afterworld bar he may be at) on healthiness, then who can you trust? (Oh, you’ll need to make the raspberry-vinegar syrup to get full health benefits and to make this drink – see A Note, below – but you can do that. I have faith in you!)
2 ounces Cognac
1/2 ounce raspberry-vinegar syrup (which may once have been called Red Hembarig and various other names)
Chilled club soda
1. Fill a highball glass up with ice cubes. Add the cognac and the syrup. Stir once.
2. Top the glass off with club soda. Stir once again.
A Note: To make your syrup in a fairly-orderly and quick fashion, muddle two cups raspberries a bit in a bowl, then add a cup of apple cider vinegar, and stir briefly. Let sit overnight (I suggest putting a napkin or such on top). Then add it plus three cups sugar and 3/4 cup water to a saucepan. Heat to a simmer, let simmer for around 10 minutes, then take off the heat and let it cool completely in the pan. Strain through a fine strainer and then cheesecloth if you’re really worried about getting small bits of things in your teeth. Keep in the fridge.
If you’ve forgotten (though how could you, marketing being the horror that it is), tomorrow is Halloween! I’m guessing you have your costume set, but what about your drink? If not, then remember the Warlock! It has brandy, Strega, limoncello, orange juice, and Peychaud’s bitters. It will, when consumed, turn you into a zombie magician as the below video shows. But hey, it’s Halloween, that’s what you want!
I wish I could say with certainty that this drink was named after Mercurio, the 4-D Man, a fella from the planet Gramos who fought Thor and the wacky Warriors Three, as well as a bunch of other heroes and such in the mighty Marvel universe, utilizing both fire and ice powers. However! I don’t know that this drink was named after said alien, or the Mexican wrestler of the same name, or the Chilean newspaper. My guess? A misspelling of a Willy S character, or after the planet Mercury. When all is said and done, though, does it matter? This is a swell sipper for around 10 folks, one that’s a bit bubbly, a bit brandy, and a big grape-y. Great for the end of February, when you’re just starting to feel spring might someday happen, but still chilly. Heck, they even like it on Gramos.
Mercurio Punch, from Dark Spirits
Block of ice, or ice cubes
16 ounces brandy
16 ounces purple grape juice
8 ounces Bénédictine liqueur
8 ounces simple syrup
One 750-milliliter bottle red wine (go for a Cabernet here, one with robust body)
One 2-liter bottle chilled club soda
1. Add the block of ice to a large punch bowl, or fill the bowl halfway full with ice cubes. Add the brandy, grape juice, Benedictine, and simple syrup. Stir well.
2. Add the red wine to the cast, and stir again.
3. Smoothly add the club soda, and stir a final time (or maybe a few final times—you want to get it good and combined). Serve in punch glasses.
Washington State distillers are dreamy (you probably have realized my feelings in this already, as I do go on – but they are awesome!), with so many worthy bottles out already, and more continuing to be released regularly. The latest example? Chambers Bay Straight Bourbon. A follow up to their highly-regarded 20-month aged Greenhorn bourbon, Chambers Bay Straight Bourbon is aged 3-1/2 years, and made from sweet yellow corn and soft white wheat from Grant County, WA, and the distiller’s proprietary wild-yeast strain harvested from a local apple orchard. If that wasn’t enough, though, the real sets-it-apart-thing here is that the aging takes place on a boathouse floating on the Puget Sound – from what I’ve been told, it’s the only whiskey in the world aged that long on the water, where the waves and tides speed up the aging (that’s the theory, at least). End result? A darn tasty tipple, with some nice sweetness from the wheat, and a mingling of sea-salted caramel, toffee, fig, orange, and chocolate.
It’s dandy to enjoy as a solo act, but of course I also wanted to try it in cocktails, and after trying this and then trying that, liked it best in The Hounds They Start to Roar. That drink has a bit of a history, which we won’t get it to too much here (you’ve already read the full story in Ginger Bliss and the Violet Fizz anyway, right? Right!), but I will remind you that the name comes from a Tom Waits’ song, as do the ingredients, in a way. Said ingredients are bourbon, naturally, but also St. Elizabeth Allspice Dram (the spice flavors contained therein, cinnamon, clove, and others, go wonderfully with the Chambers Bay bourbon mélange), brandy (which helps balance everything out), and Peychaud’s bitters (which adds another herbal tint or two). Together, it’s a drink fit for any sailor, dog lover, song-singer, or person reading this blog, which means you. Take it out for a walk or a sail and see if I’m right.
The Hounds They Start to Roar, from Ginger Bliss and the Violet Fizz
2 ounces Chambers Bay Straight Bourbon
3/4 ounce St. Elizabeth Allspice Dram
1/2 ounce brandy
2 dashes Peychaud’s bitters
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the whole bunch of ingredients. Stir well.
2. Strain into a cocktail glass or comparable.
It’s the holiday party season, and you’re probably thinking, “what should I serve as I unwrap presents, or in any way enjoy the holiday season with family and friends?” Well, there are lots and lots of options, and I’m not trying to push you one way or another, but this Bombay Punch is a sure charmer, thanks to a flavorful feast of fine friends brandy, maraschino, Cointreau, apricot liqueur, and seasonal bubbly. With a little fresh orange to keep things healthy – it is the cold and flu season after all – and a lot of cheer. Again, not trying to push you, just giving you friendly options. It being the holiday season, I find it’s finest to be friendly, right?
Bombay Punch, from Dark Spirits
Serves 10 to 12
10 ounces brandy
5 ounces maraschino liqueur
5 ounces Cointreau
5 ounces apricot liqueur
10 ounces freshly-squeezed orange juice
2 750-milliliter bottles brut Champagne or sparkling wine
10 to 12 orange slices
1. Fill a large punch bowl halfway full with ice cubes. Add the brandy, maraschino, Cointreau, apricot liqueur, and orange juice. Using a ladle or large spoon, stir briefly.
2. Slowly (the bubble effect can take out your Bombay if not careful), pour the Champagne into the punch bowl. Again, this time a bit more slowly, stir briefly.
3. Add the orange slices, stir once more, and serve in punch glasses, trying to get an orange slice in each glass.