What I’m Drinking: The Four Winds

As another year rolls us round the sun, here’s a liquid wish of sorts that the four winds all blow pleasantly for you this year (whatever that means – it certainly sounds nice, I feel, which is a positive), without any one direction overwhelming. If you’re of a traveling bent, you can also take it as a wish that said winds blow you to whatever corner of the world you’re traveling to, and safely. The drink itself is blowing us to England, first, via solid, reliable, junipery Boodles gin, secondly to France, via the delectable Pierre Ferrand Orange curaçao, thirdly to Colorado thanks to the echoing-the-alpine-peaks Breckenridge Bitters, and then finally to the island of Trinidad through a dash of Angostura bitters. Plus, a stop-by at Florida or California or wherever your oranges come from (as there is an orange twist). Have one of these now, and then may fair four winds blow fairly on us all this year.

Four Winds

Cracked ice

1-1/2 ounces Boodles gin

1 ounce Pierre Ferrand Orange curaçao

1/2 ounce Breckenridge Bitters

1 dash Angostura bitters

Orange twist, for garnish

1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the gin, curaçao, Breckenridge bitters, and Angostura bitters. Stir well.

2. Strain into a cocktail glass. Garnish with the orange twist.  Drink four times, once looking each direction.

Leave a comment »

| Share:

What I’m Drinking: Four Winds

The north wind says, I bring a clear spirit with the breath of juniper and some cracked ice for chilling. The east wind says, I’ll bring a classically-style orange essence built on grapes and a nice glass. The west wind says, I’ll bring something with a hint of bitter and herb made in the mountains (or thereabouts) and a twist of orange. The south wind says I’ll bring a bit more bitter undercurrenting via a legend that needs no introducing, along with a long spoon for stirring. That’s all the winds, and now we have our drink for today.

Four Winds

Cracked ice
1-1/2 ounces gin (I used nice reliable Bombay)
1 ounce Pierre Ferrand Orange curaçao
1/2 ounce Breckenridge Bitters
1 dash Angostura bitters
Orange twist, for garnish

1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the gin, curaçao, Breckenridge bitters, and Angostura bitters. Stir well.

2. Strain into a cocktail glass. Garnish with the orange twist.  Drink four times, once looking each direction.

Leave a comment »

| Share:

What I’m Drinking: All Mountains Are One

I was recently able to re-taste a tasty trio (they call it the Ultimate Range) of Ardbeg Scotch Whisky, 10, Corryvreckan, Uigeadail, thanks to a friendly postal person (how nice they sometimes are!) delivering them to my door. I could go deeply into a review of each one, but honestly there are many spots you can look at for reams (do people still use the word “reams” in this way in the digital age? I hope so) of words on these Scotches. Cause they’re delicious, and you should try all three. If not right now, then soon. However, even when I’m sipping such swell sippers, I always get the urge in the back of my throat or mind to try them in a cocktail – even when most would only have such swell sippers solo or with one dash of natural spring water, or maybe a small perfect ice cube. Call me crazy. You won’t be the first one.

Here, I went with Corryvreckan. Its lush aroma (blackcurrant, cherry, vanilla, pine, and brine) and even lusher taste (more blackcurrants and other forest-y fruits, dark cherry, pepper, almonds, smoke, a hint of honey, an intriguing echo of the sea), just called to me. It could be the legendary and dangerous whirlpool it’s named after, too. Cause I am a sucker for a legendary whirlpool. With such a layered and memorable nature (and admittedly a price tag that’s not crazy, but not low end, either), I always want to be extra careful in what I mix it with, and want to let it really shine, just adding small amounts of ingredients that will accent and meld nicely.

I decided first on Martini Gran Lusso Italian vermouth, 150th anniversary edition, which itself comes from a blend of Barbera and oak-aged Moscato, and which boasts rich fruit tones and a little sweetness. The only other ingredient is one I’ve wanted to slip into a cocktail for as long as I’ve had a bottle: Breckenridge Bitters. Made as you might expect in Breckenridge, CO, it isn’t a “bitters” in the traditional sense of the word, more an aperitif that uses local alpine herbs in a magical manner – it’s also a tiny bit sweet, but balances it beautifully with a bitter, herbal loveliness. It’s available in many spots now, and I strongly suggest it.

That’s a powerful trio! And this cocktail is a powerful one – so full of flavor it’s hard to be believed. It’s a force of nature. Like whirlpools and mountains.

All Mountains Are One

Cracked ice
2-1/2 ounces Ardbeg Corryvreckan
1/2 ounce Martini Gran Lusso Italian vermouth
1/4 ounce Breckenridge 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 glass, or something comparable and neat. Garnish with the twist.

A Note: Is this close in nature to other Scotch cocktails, including perhaps the most famous of them all? Sure! But every good drink deserves its own good name, even if only one ingredient changes. Really, even if an amount of an ingredient changes. Be creative yo!

Leave a comment »

| Share: