June 2, 2017

What I’m Drinking: Shine Along the Shore

It’s June, and you know what that means, don’t you? Time to bust out those short shorts (hopefully not too short – you know, those don’t really fit anymore, or at least not in a way that’s as flattering as they once were, though admittedly they once were very flattering) and have this drink. It’s not one of those ultra-freshers, which are really rather refreshing, but sometimes feel a little, oh, you know. But this one still has its place within the annals of sunshine days and daydreams, and especially when accompanying the more remote beaches. Where, I’ll admit, you can probably get away with those short shorts and, I suppose, even less.

shine-along
Shine Along the Shore

Cracked ice
1-1/2 ounces dark rum
1 ounce amaretto
1/2 ounce sweet vermouth
Wide orange twist, for garnish

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

2. Strain into a cocktail glass. Twist the twist over the glass and drop it in.

April 7, 2017

What I’m Drinking: Stockholm Tar

 This sounds so sticky in a way, and sorta yucky, and other “y” ending words that don’t imply springtime (okay, maybe spring is a little sticky sometimes – your mileage may vary on this intro sentence). But this is actually a fairly bright little number, with the rum base a precursor to summertime’s funtimes, and the juices being juicy, and a little sweet and that hint of maraschino that is another dream entirely. But I’m all over the map of descriptions now, and the seasons, and probably every line that denotes what’s proper in a drink introduction. But this is called Stockholm Tar! Whatdya expect? Just sip, laugh, sip, laugh.
stockholm-tar
Stockholm Tar, from Ginger Bliss and the Violet Fizz

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.

March 10, 2017

What I’m Drinking: The Crimson Slippers

This favorite of mine recently popped up in conversation with a pal-of-mine (about orange things, funny enough), and it reminded me just how much I like it. Like it? I love it! It’s a wonderfully-balanced mix – if I can say so without sounding too full-of-myself, since I created it – with some ingredients that you don’t naturally think would go together in dark rum and Campari. But thanks to the edge-smoothing triple sec (I’d say go with homemade, if you can – there’s a recipe in Luscious Liqueurs) and the peacemaker, Perychaud’s bitters, everything plays nice. It’s always tasty fun to re-discover an old liquid friend. And this is one of my besties.

crimson-slippers
The Crimson Slippers, from Dark Spirits

Ice cubes
2 ounces dark rum
1 ounce Campari
1/2 ounce triple sec
Dash of Peychaud’s bitters
Lime slice for garnish

1. Fill a cocktail shaker halfway full with ice cubes. Add the rum, Campari, triple sec, and bitters. Shake well.

2. Strain into a cocktail glass.

3. Squeeze the lime slice over the glass and drop it in without any mystery.

November 11, 2016

What I’m Drinking: Three Wishes

So, you know about 11:11, right? Magic number? All that? Here’s what the reliable (depending on your source) Wikipedia says to kick things off:

Numerologists believe that events linked to the time 11:11 appear more often than can be explained by chance or coincidence. This belief is related to the concept of synchronicity. Some authors claim that seeing 11:11 on a clock is an auspicious sign. Others claim that 11:11 signals a spirit presence. The belief that the time 11:11 has mystical powers has been adopted by believers in New Age philosophies.

I may believe all of that. Well, who knows. I may be kidding, too. I remember that – or think I do – my old pal Jon was the first to tell me about 11:11 being something you wish on when you see it randomly on the clock. Though it could have been an ancient spirit posing as Jon? Maybe. But I’ve spent many years making wishes in this situation, and now, today, it’s actually 11-11 on the calendar, so I’m going to drink a Three Wishes cocktail at exactly 11:11 today (both in the morning and at night, to be safe), and make some wishes. Wish me luck! Oh, you can do the same – I’m happy to share wishes.

3-wishes
Three Wishes, from Ginger Bliss and the Violet Fizz

Cracked ice
2 ounces dark rum
1 ounce Rhum Clément Creole Shrubb
1 ounce amaretto

1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the rum, Creole Shrubb, and amaretto. Stir – no wishing yet.

2. Strain into a cocktail glass. Drink. Let the wishing begin.

August 5, 2016

What I’m Drinking: Wide Horizons

It’s August, which means even way up here in Seattle we have some warmer weather happening (and in some spots, I know it’s even moreso), which also then means that refreshing drinks are on the menu (though, admittedly, sometimes I like to play devil’s advocate and have what seems like not-as-refreshing-drinks when it’s hot. Today is not that day!). Luckily, I recently received some Hard Frescos (yeah, I’m lucky), which are very refreshing numbers, and lend themselves to refreshing drinks.

Brewed right in Washington State (in Stevenson), and based out of a love of Mexican fresh-pressed juices, if you don’t know them, Hard Frescos are a malt beverage, but one made with real fruits and botanicals, cane sugar, and yeast. Like a fruit beer, though they also use Mexican Fruit Cider as a name, which to me works a little better, because it points to their very unique nature – fruity, flavorful, but also with a slight underlying beer-y/cider-y-ness, with an end result that’s really different, in a good way.

There are four versions currently available: Tangy Tamarindo, Citrico, Juicy Jamaica, and Cola Buena. In this summer drink, I used the latter to delicious (if I can say that and sound humble) results. I don’t drink much, if any, cola-of-the-soda sort, so playing around with Cola Buena, which use Kola Seed, and has a bit of that cola taste, but a bit more bitter and fullness was good stuff. And as you might expect, goes well with rum! As it does here, but I’ve also added another local ingredient, broVo’s Lucky Falernum, which is higher-proof than most falernums, and which has a swell subtle spice and citrus taste. You could sub in another falernum, but it wouldn’t be nearly as good. And who wants that?

wide-horizonWide Horizons

Ice cubes
2 ounces dark rum
1 ounce Lucky Falernum
4 ounces Cola Buena Hard Fresco
Lime wedge, for garnish

1: Fill a cocktail shaker just under half way with ice cubes. Add the rum and falernum. Stir well.

2. Pour everything into a highball or comparable glass (a green goblet works nice, if you have one). Top with the Cola Buena. Stir carefully.

3. Top with the lime wedge.

January 29, 2016

What I’m Drinking: The Whip of the Conqueror

It’s hard being the conquered. Stinks, even. Whether you’re Gaius Flaminius at the battle of Lago Trasimeno, or at the less-happy end after a re-org in a big company, or destroyed by a hated rival during the NFL playoffs on national TV, being in that position doesn’t tend to lead to happy days. However! The nights at least can be better when you drink the below, instead of feeling the literal whips. Maybe not much better, but a little better.

whip-2
The Whip of the Conqueror, from Ginger Bliss and the Violet Fizz

Ice cubes
1 -1/2 ounces dark rum
1 ounce Fernet Branca
1/2 ounce apricot liqueur
1/4 ounce freshly squeezed lime juice
Lime twist, for garnish

1. Fill a cocktail shaker halfway full with ice cubes. Add the rum, Fernet Branca, apricot liqueur, and lime juice. Shake while longing to be the conqueror.

2. Strain into a cocktail glass, and garnish with the twist.

July 18, 2014

What’s I’m Drinking: The Beach Bubble

Hey, babies, it’s hot outside. Even up here in the northwest, the temperature is too much. It’s time to head to the beach – or, if you’re landlocked, or just can’t get away to the beach, or don’t want to deal with all those crowds, it’s time to head to the Beach Bubble. This little cooler-downer is the tropical ticket when the temperature has gotten troublingly high. Just try it!

beach-bubble

The Beach Bubble, from Dark Spirits

Ice cubes
2 ounces dark rum
2 ounces pineapple juice
1 ounce mango juice
Chilled ginger ale
2 pineapple chunks for garnish

1. Fill a Collins glass or large goblet three-quarters full with ice cubes. Add the rum and juices. Stir, but with respect for the beach’s mellow demeanor.

2. Fill the glass up with ginger ale. Stir, but again, mellow-ly.

3. Spear the pineapple chunks on a toothpick, and float them in the glass (watch out for that toothpick when drinking).

July 4, 2014

What’s I’m Drinking: The Happy Crab

Hey, it’s the 4th of July! Is anyone reading this? Perhaps not, but just in case here’s a drink that’s sure to up the refreshing ante for your holidays – the Happy Crab. It’s not, as you might think, a reference to how holidays make some folks crabby. Oh no, it’s a reference to the happiness of summertime when you have a really refreshing drink. One of my favorite refreshers in summer, by the way, is English boozy ginger beer Crabbies. And Crabbies not too long ago released a new version, Spiced Orange Crabbies, which is also tasty when the sun rises high in the sky.

But, you know me – even tasty things I believe can sometimes be tastier when mixed with other tasty things. Which is the case with this very drink, as it takes the tasty new Crabbies orange and mixes it with another summer fav, dark rum, and then, just cause I’m crazy for it, Bénédictine. And you know what? The end result is awesome. Try it this holiday, or anytime this summer, and see how right I am. You’ll be happy . . . as a crab.

happy-crab

The Happy Crab

Ice cubes
1-1/2 ounce dark rum
1/2 ounce Bénédictine
5 ounces Crabbies Spiced Orange 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.

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