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 20, 2019
Fall officially starts in three days, and I can feel it (this happens when you get to be my age – it could also just be a good thing to say) deep inside. And what does one sip when the fall is about to start and you can feel it, and winter behind it, always, coming? Well, a Whiskey Sour seems like a good choice, with that heft of whiskey and the citrus zing underneath, and then an echo of sweet (to remind you and spring, also always, follows winter). At least that’s the route I’m running today!
The Whiskey Sour
2 ounces Four Roses straight bourbon
1/2 ounce freshly squeezed lemon juice
1/2 ounce simple syrup
Lemon slice, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the bourbon, lemon juice, and syrup. Shake well.
2. Strain through a fine strainer into a cocktail glass. Garnish with a lemon slice.
September 13, 2019
Ah well, all good things must pass – even the sunny days of summertime. The least we could do was have a drink to celebrate, and to do it right, the drink should probably have perhaps my favorite summertime treat in it (there are many! But this is tops), blackberries from the Lazy River Farm. This particular farm is not only home to the best blackberries in the world (big, fat, juicy at a level I’d never had before), but also home to Sidetrack Distillery, one of my all-time favorite distilleries anywhere. You should visit! Here, I use a bunch of blackberries to bring the flavor, then a few other friends to add a little of this (vodka), and that (Narancello, for a bit of orange), and that other (lemon, for the tang). It’s a nice treaty, and a good way to honor – and say so long to – summer.
The End of Summer
2 ounces vodka
1/2 ounce Narancello orange liqueur
1/4 ounce fresh lemon juice
Blackberry, for garnish
1. Add the first 6 blackberries to a cocktail shaker. Muddle well to just really get the juices flowing.
2. Fill the shaker halfway full with ice cubes. Add the vodka and lemon juice. Shake well.
3. Strain through a fine strainer into a cocktail glass. Garnish with the final blackberry.
September 6, 2019
Here’s a question that I’m curious about – in our modern (and here, I’m thinking super modern and recent, in the last years) drinking world here in the U.S., why hasn’t genever become more of a regular base spirit for drinks? I mean, I understand it wasn’t widely available until said recency, and sometimes it’s hard to change, and for a while, even I only really knew about one brand (Bols Genever, which is a dandy spot to start, and which I used recently in a Genever Julep recipe). But recently, I was able to sample a whole range, and it’s really interesting that there are many variations on the theme. If you don’t know (and again, don’t feel bad if you don’t – recency and all. But now you will), genever has been consumed for health and happiness since the 1500s, and is made from malt wine. Think malty-ness a bit like whiskey, but a juniper and herbal profile like gin, with all the variations therein. It was used more, I think, way back in the day, and so I’ve been going the classic route, and it’s still late summer, so I’ve also been hitting the G&Ts (I don’t need to tell you how G&Ts and summer go together). Then it hit me – why not Genever & Tonic? I used Bobby’s Schiedam Jenever (side note: sometimes you see Jenever as well as Genever), which utilizes that malt wine base and then a juniper, cubeb pepper, lemongrass, cardamom herb package. Yummy! But, admittedly, not super available over here yet – don’t worry! Other genevers, and I think Bols, for example, would be delicious here. But you need to have a great tonic, and I used locally-made &Tonic, a tonic syrup (if you’re not on top of tonic syrups, read this tonic syrup article), handcrafted and ridiculously good. Try this drink, as soon as you can!
Genever and Tonic
1/2 ounce &Tonic tonic syrup
3-1/2 to 4 ounces club soda
Lemon twist, for garnish
1. Fill an Old Fashioned or comparable glass with ice cubes. Add the genever and tonic syrup. Stir briefly. Add the soda (use a little more or less as taste drives you). Stir.
2. Garnish with the twist. Think about how awesome the modern drinking world is.
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.
March 22, 2019
As spring continues shaking off winter, and the world continues its slow movements, various plants are springing up and blooming and peeking through the cold and snow (if you still have snow) and such. One of which – which really, toughs it out pretty well throughout the earth’s whirls – for me is rosemary. I have, as do lots up here, lots of rosemary. And while it’s fragrant and a nice herb to have around, sometimes, you have to think outside the box to decide what to do with it all. So: rosemary simple syrup! Or making a giant rosemary robot. I tend to go for the former, but if you go for the latter, okay! So, rosemary simple, which goes perfectly with rum and herbal-sipper Becherovka from the Czech Republic. So, if you have a little rosemary happening, now you know what to do with it.
Atomula (with the recipe from Ginger Bliss and the Violet Fizz)
1-1/2 ounces dark rum
1 ounce Becherovka
1/2 ounce rosemary simple syrup (see A Note below)
Rosemary sprig, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the rum, Becherovka, and rosemary simple syrup. Shake well.
2. Strain the mixture into a cocktail glass. Garnish with the rosemary sprig.
A Note: To make rosemary simple syrup add 1 cup fresh rosemary leaves, 2½ cups water, and 3 cups sugar to a medium-size saucepan. Stirring occasionally, slowly bring the mixture to a simmer over medium-low to medium heat. Then lower the heat a bit, keeping the mixture at a simmer for 5 minutes. Turn off the heat, and let the syrup completely cool in the pan. Strain through cheesecloth or a very fine strainer, and then store in an airtight container in the refrigerator.
March 8, 2019
This is one of those drinks that appear to be related to a number of other sippers. It has a connection to the Sidecar, with lemon and Cointreau, and especially what some call a Chelsea Sidecar, which uses gin as the base spirit. It’s also connected to a drink called the Leap Year (a fine drink I should talk more about here sometime), which has gin, Grand Marnier, lemon juice, and sweet vermouth. Not to mention bunches of other gin, lemon, vermouth variations (and Cointreau, too). But, with all that, I think this particular configuration is its own animal, and so while the name (perhaps obliquely) points to some of its antecedents, the end result is a worthy sipper just for its own tangy, spring-y, botanical-y, subtle-y orange-y, taste. When you sip it, springtime or not, you’ll understand what I mean, and forget about all that other stuff I mentioned. Just sip, sip, sip.
The Leaping Drive
2 ounces gin (I used Bombay Sapphire, and it served me well)
3/4 ounces Blanc vermouth (I used Dolin, and it was delicious as always)
1/2 ounce Cointreau
1/4 ounce freshly-squeezed lemon juice
Lemon twist, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add everything but the twist. Shake well.
2. Strain through a fine strainer into a cocktail glass (or comparable). Garnish with the twist.