I’ve been drinking up the Scotch and some Scotch cocktails, too, and just wrote about both for the good ol’ Good Life Report. Specifically, the article’s called Auchentoshan Scotch and the Rob Roy cocktail, cause the latter’s what I give a recipe for, and the former what I put in it. Though I talk about more than that, so why not head on over and read the article. You’ll dig it, and can make yourself a Rob Roy for your evening libation. Which you know you deserve.
Here we go alcoholovers, time for another catch up with Seattle Magazine and me. Meaning, in case you’ve missed any of my recent pieces for that revered periodical, now’s your chance to catch up yo! And, while at least one of these (well, maybe more?) is very tied to a particular time, the drinks included in it are good anytime. Trust me, all right? So, without further ado:
The newest episode of the Cocktail to Cocktail Hour is here, and this time, we’ve gone international with another Everyday Drinking segment, where I solve the drinking problem of an everyday person. But this time, that everyday person is someone who has come all the way from the United Kingdom! Amazing, isn’t it? A fine British gentleman by the name of Alastair Edwards (really!) is the star of this episode, where I teach him how to make the Sweetie-Pie cocktail from Good Spirits, so he can delight his American gal pal with it. There are also many hijinks, of course, as we wade into the waters of American/British differences and erupting hats – over drinks.
It’s time for the next episode of the almighty Cocktail to Cocktail Hour, and it’s a humdinger! It features another Everyday Drinking segment, where I solve the drinking problem of someone off the street. But this time, it’s not just any ol’ someone off the street, it’s Paul Stanley* from the greatest rock-and-roll band in the land, KISS. That’s right, the Starchild himself had a bit of a drinking query and he came straight to the Cocktail to Cocktail Hour (like all good people). It’s a heck of show, folks, with singing, grinning, and a beautiful drink for Paul called the Luminous Angel, containing Cognac, Elisir M.P. Roux liqueur, orange juice, and Seattle-made Scrappy’s Cardamom bitters!
*May not actually be Paul Stanley in video; may be a genius Paul Stanley impersonator. Please don’t sue us Mr. Stanley. We only did it cause we love you.
Yesterday (which means, at least for this moment, Valentine’s Day) was the day for hearts, flowers, chocolate, unicorns, and mooning under the moon. Today, well, it’s still the day for all that. But it’s also the day for Stockholm Tar, which, to me, seems almost like it could be the name of a grungy drug gotten by scraping the barnacles off a ship and then boiling them down with a mixture of formaldehyde, corn starch, and Juicy Fruit gum. This drink, however, contains none of that, and while it is strong and all, well, between us, it’s probably closer to the whole flowers and romances mentioned first. So, have one with your favorite sailor and stretch the heart-iest holiday out another day. This recipe’s from Dark Spirits.
Stockholm Tar
Ice cubes
1-1/2 ounces dark rum
1/2 ounce freshly squeezed lime juice
1/2 ounce cranberry juice cocktail
1/2 ounce Simple Syrup
1/4 ounce maraschino liqueur
Lime slice for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the rum, lime juice, cranberry juice, simple syrup, and maraschino liqueur. Shake well (you want to ensure it doesn’t get a tar-like appearance).
2. Strain the mix into a cocktail glass. Garnish with the lime slice.
What you do, friends, when you’re up in anyone’s room isn’t any of my business. I like to keep those things under wrap, so to speak. However, if you’re drinking an Up in Mabel’s Room cocktail, which is from Dark Spirits, and which is a dreamy number combining rye, grapefruit juice, and simply syrup, then, well, it’s a bit of my business, cause I want you to be using the below recipe so your life is better. Cause that’s what I want for you. Oh, one more thing (since I’m being so serious). You should know that having a few of these with a certain someone will probably (94.3% probable) have you ending up in a room together, snuggling. Or whatever you kids do. And now you know.
Up in Mabel’s Room
Cracked ice
1-1/2 ounces rye
3/4 ounces fresh grapefruit juice
3/4 ounces simple syrup
1. Fill a cocktail shaker halfway full with cracked ice. Add everything. Shake exceptionally well.
I’m not sure if it’s January’s gloom (we’re aching for sun here in Seattle – please send us some if you live anywhere it’s sunny. Please), my continually growing love of Scotch, or the fact that I like people with accents, but I’ve been on a bit of a Rob Roy jag lately. And, funny enough, I’ve been having them mainly at the bar that shares the same name (the Rob Roy, in case you’re feeling a bit slow today). But I’ve had a couple at home, too, using the recipe from Dark Spirits. In honor of that book-I-wrote, I wanna actually quote from it, because I’m self-referential sure, but mainly because I can’t believe the fine folks at Harvard Common Press let me get away with having this in a headnote:
Remember what Fandral said in the Marvel Spotlight on Warriors Three (Marvel Spotlight Issue 30, 1976) to the guy who bugged him when he was drinking a Rob Roy (at least I think he was), “Churl! Hast thou no manners? Never interrupt a man whilst he is drinking!” In the last part of that quote “a Rob Roy” is only implied, but don’t miss the point.
The Rob Roy
Ice cubes
2-1/2 ounces Scotch
1/2 ounce sweet vermouth
2 dashes Angostura bitters
Lemon twist, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the Scotch, vermouth, and bitters. Shake thee well.
2. Strain into a cocktail glass. Garnish with the lemon twist. Methinks you’ll be happier for it.
A Variation: Wanna take a wee trek away from the Rob Roy? Switch Angostura for orange bitters, and skip to a Highland Cocktail.
Hello young cocktail lovers. As I’ve mentioned in past Seattle Magazine blog posts here on Spiked Punch, I write beyond this blog’s hallowed digital halls, specifically and mostly for Seattle Magazine (a blog post a week, the Bar Hop column, and more). In case you haven’t been visiting the mighty Seattle Magazine, shame on you. But not so much shame that I won’t point you to recent pieces I’ve written for them, in bulleted fashion:
