July 30, 2021

What I’m Drinking: The Tangerinian Defense

Poor tangerine, always jealous of it’s more famous citrus siblings, even during summer (which is when tangerines start showing more on shelves, start showing off a bit, and start becoming a part of people’s mind palaces). I like them, even with their jealousies, tangerines, that is. Like many this sunny time of year, I picked up some lately, and have been loving them, and used them in this sunny-time sipper. The slightly sweeter (than oranges, at least) juice makes a swell addition to drinks, especially, perhaps, with rum in summer? Is that recency bias? Perhaps! But in this tangerine-y bubbler, the white rum and juice go particularly well, especially with the addition of two more citrus cousins (we’ll put the jealous aside here), in the form of Scrappy’s lovely (and singular, I think) Lime bitters, which is lime-y and lightly herbal, and another WA-state made product, Grandeza orange liqueur, boasting a rich orange-and-vanilla-ness (you could sub another orange liqueur here, but while it might be good, it might not be great). While tangerine juice has that sweet nature, I felt a touch more was needed, so also added some simple syrup. And then, as the sun is shining and the mercury is risen (I’m typing here in summer, you know), some chilled club soda and ice, and finally, one more addition to give our old jealous tangerine the last word, here, at least: a tangerine twist. A wide one, I suggest.

 tangerinian-defense

The Tangerinian Defense

 

Ice cubes

3/4 ounce freshly squeezed tangerine juice

1-1/2 ounces white rum

1/2 ounce simple syrup

1 dashes Scrappy’s lime bitters

1/2 ounce Grandeza

5 ounces chilled club soda

Tangerine twist, for garnish

 

1. Fill a cocktail shaker halfway full with ice cubes. Add the tangerine juice, rum, syrup, bitters, and Grandeza. Shake well.

 

2. Fill a highball or comparable glass three-quarters full with ice cubes. Strain the mix from Step 1 through a fine strainer into the glass.

 

2. Add the soda to the glass. Stir carefully, to mix everything nicely together, but no need to get wacky about it. Garnish with the twist.

May 7, 2021

What I’m Drinking: Summer’s Lease

Summer proper (first day of summer and all that) is still over a month away, but I can feel it creeping up with every sunny day, temperature rising, refreshing fruity drinks bubbling, flowers blooming, gardens growing, sweat sweating, outdoor meals aromatizing evenings, and did I mention the drinks? We had a precursor summer day recently, one of those days that provides a preview of all that sun and such just described, and I just had to make up a new drink to accompany said day, and had to name it after summer, and had to transport my mind into a summer mindset, and between us, I (humbly), think I did a fairly decent job, and that Theros would approve. Oh, what’s in the drink? I started with rum (a summer favorite), white rum, that is, and then upped the rummy-ness with a little Stiggins’ Fancy rum, which is a referred to as “pineapple rum,” but for summer’s sakes don’t take that to mean chemically-induced or saccharin-y or against nature, as (if you haven’t had it), Stiggins’ is none of those, instead, wafting a perfectly roasted pineapple aroma over a dark flavorful rum. If you haven’t had it, try it now. Then, to round out those rummy siblings and to underline with citrus, herbs, caramel, sweetness, and lushness, I added some Montenegro amaro – one might not think of amari as summer standbys, but one also might be foolish, as these flavor-packed pals can bring just the right layers to hot weather treats, when mixed with the right partners. Like rums! And, like pineapple juice, our next ingredient. And, like Scrappy’s Lime bitters, which delights with lime and lighter herbal notes (remember kids: bitters makes it better). Finally, ice, club soda, mint, and here we are, summer, a month or so early. Enjoy it now, and then.

summers-lease

Summer’s Lease

 

Ice cubes

1 ounce white rum

3/4 ounce Stiggins’ Fancy Pineapple rum

1/2 ounce Montenegro amaro

1-1/2 ounce pineapple juice

1 dash Scrappy’s Lime bitters

4 ounces chilled club soda

Fresh mint sprig, for garnish

 

1. Fill a cocktail shaker or mixing glass halfway full with ice cubes. Add the rums, amaro, juice, and bitters. Shake well.

 

2. Fill a highball or comparable glass with ice cubes. Strain the mix from step 1 into the glass. Top with club soda. Stir, carefully (no need to spill). Garnish with the mint.

 

A Note: You could serve this over cracked ice, even crushed ice. But I wasn’t so prepared or industrious as you might be. Next time, I might be!

January 22, 2021

What I’m Drinking: Holiday Tea Time

I realize that the “holidays” in some ways are behind us, at least what people think of when one says “holidays,” in Western culture, that is, meaning the winter holidays, though really there are holidays year round, round the world (thankfully)! Which means drinking a drink called “Holiday Tea Time” anytime at all is perfectly dandy, and especially, me thinks, in January, because this particular drink doesn’t have any booze in it, and though I don’t partake in the now-ritual called “dry January,” I know lots of fine folks who do, and they deserve to have good drinks during that timeframe, and here we are then, with this peppermint-y, rosemary-y, bubbly delight. The peppermint travels this holiday road through the addition of peppermint tea, chilled here, and the rosemary through rosemary simple syrup, which I’m fairly fond of, I have to admit!

Holiday-Tea-Time

Holiday Tea Time

 

Ice cubes

2 ounces peppermint tea, chilled

3/4 rosemary simple syrup (see Note, below)

1/4 ounce freshly squeezed lemon juice

Ice cubes

4 ounces club soda

Rosemary sprig, for garnish

 

1. Fill a cocktail shaker halfway full with ice cubes. Add the tea, syrup, and juice. Shake well.

 

2. Fill a highball or comparable glass three-quarters full with ice cubes. Strain the mix from Step 1 through a fine strainer into the glass over the ice. Top with the club soda.

 

3. Stir to combine. Garnish with the rosemary sprig.

 

A Note: To make the rosemary simple syrup, add three-quarters cup fresh rosemary to a saucepan. Muddle a little bit with a muddler or wooden spoon. Add 1-1/2 cups sugar and 1 cup water to the saucepan and raise the heat to medium-high. Stirring regularly, let the mixture come to a low boil, and keep it there until the sugar is dissolved. Simmer for ten minutes, remove the heat, and let cool completely. Strain out the rosemary, and pour into a container with a good lid. Store in the fridge for up to two weeks.

 

November 6, 2020

What I’m Drinking: Spirit and Substance

Okay, obvious statement number one: you know what’s awesome? Pals are awesome. Perhaps moreso now than ever (now meaning the moment I’m typing, which is during a very bad year – future reader, I hope whatever time you’re reading this is more conducive to swell-ness), which is a somewhat interesting statement as it can be harder to see (and here I mean see for reals, not through a screen – not that that isn’t real per se, but not as real real, really) to see said pals. Make sense? Clear as brandy? How about, obvious statement number two: awesome pals who make tasty things and then drop them off for you are, well, awesome! Which is what happened for me recently, as pal Rebecca (genius pal, I might say) sent some homemade plum shrub and grenadine our way, and what a pandemic helper they have been! More of the latter later, but today, we’ve delving plum shrub style, as I used it to make a tasty (if I can say so without sounding like a lame-o) sipper which I’m calling Spirit and Substance.

It starts (duh!) with tangy, zingy, fruity plum shrub. I don’t know how it’s made, but can find out if you’re desperate. I matched with with a gin (gin and fruit = yum), specifically Sipsmith London Dry gin, which I adore due to its dry, citrus, fruit (dare I say marmalade), character. But I didn’t stop there! I thought about it (often we just see shrub+base spirit+ soda, but more felt appropriate), tried this and that, and ended up with more fruit in the way of Sidetrack Blackberry liqueur. Made outside of Kent, WA on the same farm the blackberries (and other delights) are grown, its rich berry body was the ideal addition. And then, soda, ice, lemon twist, and boom! A drink that’ll bring summer into fall, and pals into your heart, if not your home bar.

spirit-and-substance

Spirit and Substance

 

1-1/2 ounce Sipsmith London Dry gin

3/4 ounce plum shrub

1/2 ounce Sidetrack Distillery Blackberry liqueur

Ice cubes

4 ounces chilled club soda

Lemon twist, for garnish

 

1. Add the gin, shrub, and liqueur to a mixing glass or cocktail shaker. Stir well.

2. Fill a highball or comparable glass three-quarters up with ice cubes. Strain the mix from step one into the glass, over the ice.

3. Add the club soda, and stir to combine. Garnish with the twist.

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August 28, 2020

What I’m Drinking: The Effervescent Snake at the Dentist

Effervescent-Snake-at-the-DentistI gotta admit straight up front that as I’m typing this my dog Ainsley is licking my ear. I also have to admit that this drink is a variation of a drink from Dark Spirits called The Serpent’s Tooth, and while we’re admitting things (or at least while I am), I’ll admit that I can’t quite recall where I first found said Serpent’s Tooth, and while I could go to the library-of-booze-books and look it up, that would then wake up said dog (who has gone from licking my ear to napping), and, well, she needs her rest. So, there we are!

However, I can tell you that this is a some odd assortment of ingredients in a way, and I ended up making it for a Friday Night Cocktail partially because it’s good, but also partially cause I was doing a bit o’ liquor shelves organizing (which can be daunting, between us), and found a couple bottles with just a sip or splash or small stream or two in them, including a bottle of Combier Kümmel. Kümmel, if you don’t happen to know, is the caraway, fennel, cumin (in the main) liqueur that kicked off in Holland way back in the 1500s, and went on to become an Eastern Europe, parts of Western Europe, UK golf club favorite. It hasn’t seen the meteoric rise in the US yet as other once-obscure liqueurs, but I have a fondness for it (along with most things boozy I suppose), a fondness not evidenced by the fact I forgot I had this particular bottle on the shelves nearly empty, but a fact evidenced by me instantly taking a sip and then making this drink with it.

A drink where our nearly-orphaned Kümmel is mixed with an array of items: Irish whiskey (this time, The Quiet Man), Italian vermouth (this time, Punt e’ Mes), and aromatic bitters (this time, The Bitter Housewife). All those ingredients are also in The Serpent’s Tooth, unlike the next one: club soda. As it’s summer, and heated, wanted to turn this into a cooling cooler type of cool, and soda and ice did it. Oh, went with a lemon twist, too, as opposed to the original tooth’s lemon juice. Lighter lemon, I suppose, and it worked a treat. Lots of flavor in this one, bubbling under the surface like an anaconda (with a toothache, if you want to take it there), while still having those, well, bubbles to refresh.

The Effervescent Snake at the Dentist

 

Cracked ice

2 ounces The Quiet Man Irish whiskey

1 ounce  Combier Kümmel

1/2 ounce Punt e’ Mes vermouth

2 dashes The Bitter Housewife Aromatic bitters

Ice cubes

4 ounces chilled club soda

Lemon twist, for garnish

 

1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the whiskey, Kümmel, vermouth, and bitters. Stir well.

 

2. Fill a highball or comparable glass three-quarters full with ice cubes. Strain the mix from step 1 into the glass and over the ice.

 

3. Top with the club soda. Stir briefly. Garnish with the twist.

 

PS: Yes! Those are porcupine quills in the image. I wanted to the use a snake, but couldn’t track one down. A failing, I know.

August 14, 2020

What I’m Drinking: Fear No More The Heat O’ The Sun with Diplomático Mantuano Rum

Okay, to be clear, I’m not telling you that you should ignore the sun’s heat, and not take necessary precautions for safety when the big ol’ yellow ball is high and hot and the Mercury has risen to precarious degrees. Be safe, friends, in all ways! However, I do think Fear No More The Heat O’ The Sun is a delicious name for a delicious summertime, heated weather drink, and if I can say so without sounding like a jerk, I think the below unveiled liquid number fits that bill like a perfect pair of summer shorts. So, now, preamble over.

 

This particular summer drink is made possible by the postal service – cause it was from their hands a lovely delivery of Diplomático Mantuano rum showed up at my house one day. This is a nice rum, in my opinion (as the kids say) at least. A blend of rums aged up to eight years, it’s fairly mellow, smooth, flavorful (with fruit notes – dried and fresh oranges, plums – vanilla, oak, and spice), a little sweet, carrying a bit of a kick, and pretty darn tasty all on its own, solo, singular, alone. I almost didn’t save enough to try in a cocktail, but those fruit flavors begged me to, and, as hot as it is today, I felt that maybe it’d be temperature-worthy to ice and tall it up some. But what to mix with it?

 

Well, I wanted to keep the summertime fruit flavors flowing, so my first choice of pals for the rum to play with was Sidetrack Strawberry liqueur. A perfectly wonderful distillery on a farm where all the fruit, spices, herbs, and such used to make their array of must-taste products are grown, Sidetrack has a bounty of fruit liqueur choices, but Strawberry went ideally (as it does with summer). Next up, more fruitiness, this time fresh from the orange’s mouth – meaning, fresh squeezed orange juice for a welcoming citrus burst. But the fruit doesn’t stop there, oh no! I also added a little Fee Brothers peachy Peach bitters, and a hint of simply syrup, which isn’t fruity, but which brings our rummy fruit salad together. You could try without, and I wouldn’t swear about it. Then, it’s on to ice and soda to keep things cool and hydrated, and voila! A sunshine’s-out-sensation!

 

fear--no-more

 

Fear No More The Heat O’ The Sun

 

Ice cubes

1-1/2 ounces Diplomático Mantuano rum

1/2 ounce Sidetrack Distillery Strawberry liqueur

1/2 ounce freshly squeezed orange juice

Dash Fee Brothers Peach bitters

1/2 ounce simple syrup

4 ounces chilled club soda

 

1. Fill a cocktail shaker halfway full with ice cubes. Add everything but the soda. Shake well.

 

2. Fill a highball or comparable glass with ice cubes. Strain the mix from Step 1 through a fine strainer into the glass.

 

3. Top with the club soda. Stir, not mightily, but in a manner that brings everything together. Enjoy the fearing no more.

 

May 15, 2020

What I’m Drinking: What the LL

Well, as you know (if you don’t, welcome back from Mars I suppose), we have been and still are in the thick of some mad times. Said times keeping most around the world at home many more hours than usual, which has led many to muscular feats of home-organizing as a way to while away the time, or to catch up with projects that once seemed perfectly fine being set aside. If you have a fair amount of bottles of brown, clear, red, green, grey, blue, yellow, bottles glittering with the promise of delicious deliciousness, bottles that when opened have the capacity to unleash tongues in song while loosening the chains on the soul (if you’ll allow me a little hyperbole), bottles filled with spirits, liqueurs, bitters, and beauty, that is, if you have these, then, like me, those bottles fall into a “home-organizing feat” normally put off. But, due to said mad times, my wonderful wife took on this herculean boozy task (I get too distracted), and organized the shelves. When doing so, she found a few bottles that seemed to have just a sip here or there left in them, and moved them frontwards, enticing me to drink ‘em up. That, friends, is all preamble to the below cocktail, which at first glance may seem an odd combination: cherry brandy, rye, and allspice dram? But being trapped at home can take you down some paths that may at first appear odd. In this case, however, the path ended so pleasantly, I’m probably going to have to go to the store to restock the shelves so I have all these ingredients. But if you look them over and say to yourself, “what the hell,” step back, and think “what the lockdown leftovers?” Cause that’s what this tasty treat really is.

 What-the-LL

What the LL

 

Ice cubes

1-1/2 ounces Woodinville Whiskey Co. rye

1/2 ounce St. Elizabeth’s Allspice Dram

1/2 ounce It’s 5 Cherry brandy

3/4 ounce freshly-squeezed orange juice

2 ounces club soda

 

1. Fill a cocktail shaker or mixing glass halfway full with ice cubes. Add the rye, allspice dram, brandy, and oj. Shake well.

 

2. Add one big ice cube or a couple decent-sized ice cubes to a chalice of some glittering kind (no need to turn into savages). If none is at hand, an Old Fashioned glass, big one that is, can work.

 

3. Strain the drink through a fine strainer into the glass. Top with the club soda. Stir carefully to combine.

 

 

August 23, 2019

What I’m Drinking: The Bubbly Colonial

bubble-colonialHello summertime! Sum, sum, summertime! What’s shaking? Or, in the case of this drink, not shaken at all. But it is a swell summertime sipper, one that I featured already on this blog – but like 8 years ago if you can believe it. 8 years! Holy cow, time flows like rum in an upside-down bottle. But here’s the skinny (or, in my, case, not so skinny). I had some extra limes lately, and the mint plant in the backyard is in full summer mint-in, so I thought, the other day, when the sun high in the sky was demanding a bubble drink – howsabout the Bubble Colonial, and it’s tasty lime-mint simple syrup? And then I thought, heck ya! And so, here we are, making summer even better with bubbles (and rum, lime-mint simple, Cointreau, and soda – and more lime). Yay!

The Bubble Colonial

 Ice cubes

2 ounces Cruzan 9 Spiced Rum (this is what I originally used, but regular white or dark rum works actually)

1/2-ounce lime-mint simple syrup (see Note below)

1/4-ounce Cointreau

Chilled club soda

Lime wheel, for garnish

 

1. Fill a highball glass halfway full with ice cubes. Add the rum, syrup, and Cointreau. Stir thrice.

2. Fill the glass almost to the rim with club soda. Stir again, slowing but seriously, working to bring everything together. Squeeze the lime wheel into the glass, and then drop it in.

 

A Note: To make the lime-mint simple syrup, add two whole lime peels, 4 ounces freshly squeezed lime juice, 3 cups sugar, 2-1/2 cups water, and 2 cups fresh mint to a medium-sized sauce pan. Put it on the stove over medium-high heat. Let it just come to a boil, simmer for five or so minutes, and then let everything steep in the pan for at least an hour. Strain and stir in the fridge if you don’t use it right away.

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