June 7, 2019
“And all shall be well and
All manner of thing shall be well
When the tongues of flames are in-folded
Into the crowned knot of fire
And the fire and the rose are one.”
It is a wild historical fact which I’ve uncovered, as well as just some wild genius, that T.S. Eliot, years ago, wrote a poem (Little Gidding, part of Four Quartets) about this drink that I invented just weeks or months ago. I mean, looking into the future that way is phenomenal! And the drink in itself is fairly phenomenal (I say, humbly) as it mixes together a few ingredients that you might not have thought went together: rosé wine and tequila (which of course is made with fire in a way). But they do! As Eliot predicted. Amazing. Not sure how the other two ingredients tie into the poem, but I feel that’s my fault, not being great at literary criticism. Oh, those other two ingredients include Bluewater’s lovely, and limited (so come out here and get when you can), tantalizing floral and spice Cardamon Elderflower liqueur, and the also lovely Carpano Bianco vermouth, which has a delicate wine, citrus-and-other-fruit, springtime botanical nature. Really, this is a pretty poetic drink all told! Try it, while reading the poem, and see if you agree. And if you don’t, take it up with Eliot.
1-1/2 ounces rosé (something dry but with floral accents works nicely)
1-1/2 tequila blanco
1/2 ounce Bluewater Cardamon Elderflower liqueur
1/2 ounce Carpano Bianco vermouth
Lemon twist, for garnish
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add our four core lines (or boozes, that is). Stir well.
2. Strain into a cocktail glass, garnish with the twist, and get your poetry going.
May 17, 2019
Okay, don’t be upset, but this drink (which is delicious, a smidge sweet, a hint botanical, a miniscule citrus-y, fragrant, all that) uses a homemade ingredient which I’m not providing the recipe for. Because I sorta forgot it! See, I was making some basil-lemon simple syrup as one does, but I didn’t actually write down exactly how much basil I used. It was let’s say a decent-sized bunch and a half. And I didn’t write down the exact amount of lemon juice used, but let’s say it was the juice of half a lemon. Can that get you there if you add it to a regular simple syrup recipe that delivers like three cups or thereabouts of syrup? I think it can (don’t forget to let it seep awhile and strain the basil out and all that)! If you are brave, and resourceful, and heroic, which you, I believe, are!
And it’s one wonderful syrup, which here goes wonderfully with gin. I used Sipsmith London Dry gin, which I like lots, and not just cause of the cool swan art on the bottle. But also cause of the lovely juniper, lemon citrus, and orange marmalade, dry-ish profile. It’s a yummy gin if you haven’t had it. And, speaking of yummy, our third ingredient here is Carpano Bianco vermouth, a light, wine-citrus-mineral-fruit treat that should be a part of any respectable set of liquor shelves. Altogether, this drink delivers in a manner ideal for a spring day or summer evening – now you just need to be a little heroic and make it.
Within the Week
2 ounces Sipsmith London Dry gin
1/2 ounce Carpano Bianco vermouth
1/2 ounce basil-lemon simple syrup
Basil leaf, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add everything but the leaf (beleaf it!). Shake well.
2. Strain into a cocktail glass, and now add the leaf. Leaf it up!