October 11, 2019
I recently wrote about a drink called The Mighty M, which featured a trio of Washington-made treats, one of which was Salish Sea’s Maple liqueur. Which is delicious, and perhaps the only maple liqueur? The only one I’ve had at least! It’s just very lush, rich, maple-y, nutty-ish, and delish. I was trying to think of more things to do with it, and had one of those booze-y light bulb moments – why not try subbing it in for the crème de cacao in a classic Alexander? Boom! Light bulb boom! So, I brought in another Washington pal (Seattle Distilling Company’s gin, which is an ideal gin, made with eleven botanicals, and a swell and welcoming juniper, spice, nut, thing happening), and the cream, and it all turned into a dessert-y dream. A dream I tell you!
1-1/2 ounces Seattle Distilling Company gin
1-1/2 ounces Salish Sea Maple liqueur
1-1/2 ounces heavy cream
Sprinkle of chocolate powder
1. Fill a cocktail shaker halfway full with ice cubes. Add the gin, liqueur, and cream. Shake well.
2. Strain into a cocktail glass. Sprinkle with a light dust of chocolate.
October 4, 2019
Okay, hopefully this isn’t annoying (too much), but I’m going to lay out a perfect chilly-fall-night drink, but it has not one, but two ingredients that might not be easy for all to get – however, they are worth getting, so get on your buggies (or whatever you use for transportation) and perhaps time machines (or whatever you use to travel through time). The first is from the swell sweethearts at Seattle Distilling Company, a whiskey made from Washington-grown rye (the best rye, I’m guessing), called Brockway Hill, which has a lovely rye spice flavor and umph and is well worth sipping solo as well as in this cocktail. However! That’s not the end of the story, as this delight was named for a Vashon Island bootlegger from back during the sad time called prohibition. Does that story make it taste better? Yep, yep it does! Our second ingredient alluded to above is another WA-made delight: Scrappy’s Seville Orange bitters. A seasonal Scrappy’s (hence the harder to get, and maybe the need for time machines), it as-you’d-expect utilizes Seville oranges, the peels specifically, and delivers cozy marmalade and winter spice action. Watch for it as the snow falls. Our last ingredient in this Manhattan-y trio is actually more available now than it was – because it’s fairly new and wasn’t available at all in the dark days of the past: Cynar 70. If you haven’t had the amazing and fairly-legendary Italian artichoke-based amaro Cynar, then shame on you. Have it now, and then have its higher-proof sibling, Cynar 70. The latter still brings the herbally goodness, but with a bit of a stronger kick, a kick that can be nice to have in cocktails such at this one. Drink up (but not when driving that buggy).
Rye on Earth
2-1/2 ounces Seattle Distilling Company Brockway Hill whiskey
1/2 ounce Cynar 70
2 dashes Scrappy’s Seville Orange bitters
Blackberry, for garnish*
1. Fill a cocktail shaker or mixing glass halfway full with cracked ices. Add our trio of stalwarts. Stir well.
2. Add your blackberry to a cocktail glass. Strain the mix into said glass.
*You could go a cherry here. But blackberries are cool. And you wanna be cool, right?
September 24, 2019
Hey kids, you like laughs right? Well, recently (if you think about the grand breadth of time that us ridiculous humans have been on earth, super recently) I got to go down to new-ish Seattle hotel bar Ben Paris and have a Last Laugh cocktail made by Abigail Gullo. Now that’s a laugh worth savoring – and you can savor, too, cause I then wrote about it for Seattle magazine, and they printed what I wrote, and all that. For reals! Go check it out now, why dontcha.
August 2, 2019
Holy where-does-the-time-go! It was eleven years now that I wrote on this very blog (you can pat me on the back for my longevity later) about drinking Margaritas via a trolley in my backyard. ELEVEN YEARS! My mind is blown. And the trolley has fallen to ruin, and I haven’t had a Margarita since.
No, no, I kid, cause that would be insane. I’ve had a fair amount of this classic tequila charmer that’s known near and far and then near again. However! I hadn’t until sort-a recently had one made with wonderful WA distillery (sidenote: WA has the best distilleries in the world) Brovo Spirits wonderful Orange Curaçao. And I feel bad (though many weren’t bad) for the various me’s from history who drank their Margs without it, as this orange curaçao brings said classic drink up even another level when used as the crucial orange component, thanks to a trio of dried orange peels: sweet Californian, bitter Laranha from Curaçao itself, and legendary Seville from Spain. Those mingles with spices and Maui brown sugar on a base of neutrals: cane and grain. End result: rich and balanced orange action underpinned by just the right amount of spice. Try it in your next Margarita, but be warned. You’ll like it so much, you’ll want to make a giant jug of it.
The Margarita with Brovo Spirits Orange Curaçao
3 ounces tequila blanco
2 ounces Brovo Spirits Orange Curaçao
1 ounce freshly squeezed lime juice
Lime slice, for garnish
1. If making one, fill a cocktail shaker halfway with ice cubes. Add the tequila, Brovo Spirits Orange Curaçao, and lime juice. Shake well.
2. Strain through a fine strainer into a cocktail glass. Garnish with the lime slice.
A Note: My Margaritas tend to be pretty and strong. Just as an FYI.
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!
July 12, 2019
This is a nice summertime buzzer, though one that in the past I’ve gone a route that equals a fairly substantial shaking, which can be a bit much if the ol’ sun is beating down and the Mercury’s risen up. Meaning, it’s hot, friends, and so shaking a ton is a little much, but since it’s needed when using honey, that was the situation. Until, however, I decided to make a honey simple syrup, which I should have done anyway cause it makes the mixing much smoother overall. I just went basically 1:1 on the syrup, and it was dreamy. Some use a bit more lemon juice and honey then in the recipe below, and that is okay, too! But I was using the marvelous Sipsmith gin here, and I wanted to let that gin shine just a little brighter, by toning down our other players without toning them out. Not a bad idea, really, and just the thing for a July day in the pleasant Pacific Northwest.
2 ounces Sipsmith gin
1/2 ounce lemon juice
1/2 ounce honey simple syrup
Lemon twist, for garnish
1. Fill a cocktail shaker halfway up with ice cubes. Add everything by the twist. Shake well, but not so well as you’d have to with pure honey, which takes some serious shaking.
2. Strain through a fine strainer into a cocktail glass. Garnish with the twist. Kick back, buzz, buzz.
June 28, 2019
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.
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.
June 21, 2019
Hey sunshine daydreamers! Guess what today is? That’s right beach beauties, it’s the first day of summer, and you know what that means? Smear on the sunscreen and take off your sweaters, slip on your sunglasses and slip into some short shorts (or whatever your hot weather wear of choice), and start enjoying the rising mercury and retreating clouds and cold. All of that, plus make this this drink, which slides you straight into summer, while remembering that winter, like all seasons, isn’t gone for long. How does it do that? Well, the rum is a summer standby, of course, but dark rum can really play year round, and its pal here, Bénédictine, has that rich herbal monastic thing going on that keeps one warm when the temperature is chillier, but also fits into a number of sun-tastic tiki type drinks. See where we’re going? The final player: Crabbies ginger beer, superficially Orange Spiced variety, but if you can’t find it, go with the regular variety. Ginger beer is of course a refreshing refresher, but the orange spice, well, that’s winter time. Really, though, forget my shoehorning – this is a nice one to sip as the seasons change.
The Happy Crab
1-1/2 ounce dark rum
1/2 ounce Bénédictine
5 ounces Crabbies Orange Spiced ginger beer
1. Fill a big highball or comparable glass about halfway full with ice cubes. Add the dark rum and Benedictine. Stir briefly.
2. Add the Crabbies. Stir to combine. Face the sun with a smile.