September 11, 2012
As I mentioned in an earlier post about Seattle Magazine, I’ve been doing some blogging there on the subject of drinks, drinking, drinkers, and pretty much everything bubbly and boozy that you’d expect. And now, for those who don’t read the Seattle Mag (which, by the way, you should even if you don’t live here in Seattle cause it’s all kinds of cool), I’m here to do a little wrap up, in bulleted fashion, of recent pieces, cause I know, I just know, that you don’t want to miss any of them:
• Cocktails for Beginners: Because You Never Forget the First Time
• Five Cocktail Recipes That Bring You Summer All Year Long
• Five Back to School Cocktails
• Essex Opens with a Host of Homemade Ingredients and Craft Cocktails
• Five Olympics-inspired Cocktail Recipes
• Five Refreshing Wine Cocktails
August 23, 2012
So, sometimes I (like many people—maybe even you? Though you’re probably too organized. I mean, I know you come to this blog every week at a particular time. Not that I’m stalking you or anything. Well, not too much), I get forgetful. Or busy. Or, on certain tornado-esque weeks, both. Well, last week had a bit of that atmosphere of madness within it, which means I sorta missed National Rum Day. Which was last Thursday I believe. Hopefully you didn’t. But to make up for it, today I’m having myself the ideal rum drink: the Daiquiri. A marvelous thing when made right, the Daiquiri makes summer spectacular, makes women and men swoon, and makes an afternoon turn from dullsville to deluxe with one sip. Ah, but the key is making it right–though you may have guessed I’d say that. For one: no blenders. For two: use a decent rum (I used Denizen, which is a nice blend of aged Trinidad and Jamaican rums, and which has a clear island-y personality, and which I was sent in the mail—I have to admit that, or you’ll think I’m a shill. Which I’m not). For three: always use fresh juice. The below recipe from Good Spirits is the way I make ‘em, and naturally I think it’s the finest way. But don’t take my word for it. Whip up a batch and start tasting.
Crushed ice (see Note)
3 ounces white rum
1 ounce fresh lime juice
1/2 ounce simple syrup
Lime wedge, for garnish
1. Fill a cocktail shaker 1/2 full with crushed ice. Add the rum, lime juice, and simple syrup and shake it Havana-style.
2. Strain into a cocktail glass (thought a fine strainer if you’re worried about lime bits in your teeth). Squeeze the lime wedge over the glass and then drop it in once squeezed.
A Note: I think honest-to-goodness crushed ice is the sunny-bomb-of-goodness here, because it gets your Daiquiri frothy. If you don’t have crushed ice, use cracked. If you’re not up for cracking, then use cubes. It’s still gonna be a heck of a drink.
August 16, 2012
It’s summertime (still—honest) and the living is wine cocktails-y. At least it should be cause wine cocktail are refreshing, and un-snooty, and fun, and delicious, and all that. And recently, as if me saying it aloud and in digital form wasn’t enough, I did a little interview with Woman’s World magazine, so it’s in print. And print is forever. So, pick up the most recent issue of said magazine. I also have the page with me here below (but the whole issue is fun, naturally), which has some wine cocktails talk, two recipes from the book Wine Cocktails, notes about how wine and wine cocktails are healthy (including protecting breasts, which I’m all for and which is just another reason why cocktails are the definition of awesome), and something about Ladybug Bling–which can’t be bad. So, read up:
Tags: Cocktail News, cocktail recipe, Cocktail Recipes, Protecting Your Breasts, Wine, wine cocktail recipe, Wine Cocktails, Woman’s World
Posted in: Cocktail News, Recipes, Wine, Wine Cocktails
August 13, 2012
Who wouldn’t want to make their day or summer or life better (or gooder)? I mean, even if you’re walking on sunshine, walking on sunshine with a good drink is going to make it a more memorable experience (provided you don’t have too many and slip off the sunshine. But I digress). Which, if you follow along to a logical conclusion, means that every life could be better (or gooder). But how, you may ask me, how can that be possible? Well, one way to start might be with the Good Life Report. Just look at the name—it implies a life that’s good. Now, to take it up a notch, I’m gonna suggest that you look at two pieces I recently had in said Good Life Report: A Somewhat Sicilian Summer Cocktail Star and Give the Imbibable Power to the People. Both contain tasty drink recipes and words of making-life-better wisdom. Okay, that last bit is probably BS, but hey, at least the drinks are tasty, and could probably get you walking on sunshine. That’s enough of a thing to get you over there reading them, right? Right!
August 8, 2012
If you read this blog much in the last six months (and if you haven’t, where you been pal?), you know I recently taught a cocktail class called Locatails at the swellest spot, the Pantry at Delancey. It was on two nights, a Friday and a Saturday, and all my students were the tops, and the cocktails we made were delicious I believe (all using local spirits, by the way), and fun was had hopefully by each and every person in the room. It was definitely had by me. Actually, I was having so much fun that I nearly forgot (as I tend to in classes—they’re too much fun) to snap any snaps of the drinks. Eh gads. Luckily, two of my students, Sarah and Emily, took some photos, and sent me an awesome one of the Alexander:
If you don’t know, the Alexander is the emperor of sweet drinks, the top dessert drink perhaps ever, and one that too many people have forgotten about. Its gin-chocolate-cream combination isn’t going to be atop too many health food fanatics’ top ten lists, but anyone who loves a smooth, rich, lovely-tasting cocktail will sure adore it. But don’t take my word for it, try the below recipe (which is from Good Spirits), and if you don’t fall in love with the drink, well, I’ll drink it for you.
Ice cubes 1 ounce gin (I suggest Voyager gin, or another juniper-forward brand)
1 ounce crème de cacao
1 ounce heavy cream
1 strawberry slice, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the gin, crème de cacao, and cream. Shake well.
2. Strain into a cocktail glass. Garnish with the strawberry slice.
July 27, 2012
Now, don’t get jealous, loyal Spiked Punch readers (or, reader, as the case may be). But I’ve been blogging again for the fine folks at Seattle Magazine. It seemed like a good summer thing to do, spreading around the cheer like one of those sprinklers that spreads cheer around (okay, you may think there’s not a sprinkler that spreads cheer around, and you may be right. But what if you’re wrong? Think of how awesome that would be. Just think of it). In case you are only a reader here, I thought it’d be nice of me–and I am seriously nice, especially if you’re buying me a drink. Or three–to put up a little list of five of the bubbly, stirred, and shaken posts I’ve Seattle-Magazine’d up recently. So, here they are:
• Got a Boozy Sweet Tooth? Five Spiked Desserts
• Local Bars with Great Summer Cocktails and Patios
• Anytime Cocktails: Drinks for Five Different Hours of the Day
• Tap into the World of Beer Cocktails
• 5 Backyard Baseball Cocktails
July 24, 2012
At my wonderful Locatails class last weekend at the wonderful Pantry at Delancey, one of the wonderful assistants (there was a lot of wonderful last weekend) asked me in passing about drinks made using rosé. I was going to round a few up for her, then people started coming in, I started talking, and somewhat forgot. Until now, when looking at the weather and realizing that we might, actually, be in for some more sun this week in Seattle. And when the sun’s out, a light-but-interesting drink like the Rosé Squirt is in (said drink from Wine Cocktails doncha know). So, now, I’m belatedly answering the question from last weekend and getting a wonderful drink on.
Ice cubes
1 ounce maraschino liqueur
3 ounce dry rosé wine
Chilled club soda
Maraschino cherry, for garnish
1. Fill a highball glass three-quarters full with ice cubes. Add the maraschino liqueur and rosé. Stir briefly.
2. Fill the glass almost to the top with chilled club soda. Stir again, a bit more than briefly. Drop a cherry on top and serve.
Tags: cocktail recipe, Cocktail Recipes, maraschino liqueur, rosé, What I'm Drinking, wine cocktail, Wine Cocktails
Posted in: Liqueurs, Recipes, What I'm Drinking, Wine, Wine Cocktails
June 22, 2012
This is another summer favorite featured in Wine Cocktails (following up the Cactus Berry below), a continental number that’ll go down in a lovely manner while you sit outside under the bright bright sun. It’s also a drink that can be enjoyed year round and is a standard (many would say the standard) in the pre-dinner hour, the apertivo hour, the time when Italians gather at the bar for snacks and a little imbibing. It has been known to cause some disagreement (not too heated mind you, but friendly disagreement) due to the garnish. Depending on where you’re at, you might get a green olive, an orange slice or twist, or something else altogether. I go for the orange slice, but am friends with many who go other routes. There’s no need for tempers during the hot months. In the spirit of this friendliness, this recipe is for two.
Serves 2
3 or 4 ice cubes
3 ounces Aperol
6 ounces chilled prosecco
2 orange slices for garnish
1. Add 1 or 2 ice cubes to two flute glasses (skip this if your Prosecco is super chilly). Add the Aperol.
2. Fill the glasses with the prosecco and stir gently. Garnish with the orange slice.
Tags: Aperol, cocktail recipe, Cocktail Recipes, Italian Cocktails, Italian spritz, Prosecco, What I'm Drinking, Wine Cocktails
Posted in: Champagne & Sparkling Wine, Italy, Recipes, What I'm Drinking, Wine Cocktails
