January 18, 2019
Haha, I stole this drink name from a line in a comic written by genius writer and all-around good chap Paul Tobin. It’s such as momentous name! And this is such a springtime-y drink, one you might have as the sun goes down in early May with your feet up on the porch railing, or one you might have in January when you’re dreaming of that springtime scene. So, sorta opposite of the name, which I find delightful. Of course, you could also have this when battling for time itself, and in a way you might need to, as one of the ingredients is Bluewater Distillery’s Organic Elderflower Cardamom liqueur, so you’ll need to bend time to visit WA if you don’t live here, specifically the city of Everett, which is where Bluewater is located. It’ll be worth it, cause this singular liqueur is a vision, with the botanical elderflower and citrus-y spice of cardamom all mingling together like that spring day I mentioned above. Yummy.
And, while you’re here, you’ll want to pick up the other awesome WA ingredients that make this cocktail so dynamic, starting with Wildwood Spirits’ Läka gin. Though you might not be able to find it, as it’s a limited release (battling for time again!). This gin is/was made from a host of localities, and has a lovely classic gin profile, with strong juniper and spice notes. If you can’t find it, sub in its sibling Kur gin, which is an award-winning gin charmer you don’t want to miss — a touch more citrus, a smidge more lofty botanicals. You also don’t want to miss our third WA star: Scrappy’s Black Lemon bitters. I’ve talked about a bunch this already (in a recipe called Pina’s Potion, and in a recipe called A Moment of Unmixed Happiness, and in an article for Seattle magazine), so all I’ll say here is, it’s one of those ingredients that might change your life. Probably will. Lemony, floral, earthy, there is nothing like it! And I need a bigger bottle today!
All those together, plus a little lemon juice, and I believe you may well win the dynamic battle for time itself! Try a few of these and see.
The Dynamic Battle for Time Itself
2 ounces Wildwood Spirits’ Läka gin
3/4 ounces Bluewater Organic Elderflower Cardamom liqueur
1/4 ounce freshly squeezed lemon juice
2 dashes Scrappy’s Black Lemon bitters
1. Fill a cocktail shaker or mixing glass halfway full with ice cubes. Add everything. Shake.
2. Strain through a fine strainer into a cocktail glass. Drink. Think about time!
January 15, 2019
Making your own bottled delights is awfully fun, and recently (if you take history as a whole, at least), I and wife Nat were lucky enough to go down to Copperworks – a delightful distillery making award-winning single malt American whiskey, gin, and more – right here in Seattle to take part in one of their blend your own whiskey classes. It was dreamy, and then I got to write all about it for the dreamy Seattle magazine. Go check that whiskey blending article out, and then sign up for a class and make your own! Because you can’t have mine, hahaha.
December 4, 2018
Baby, it’s cold outside. But my recent pieces on the Seattle magazine
blog will warm you right up – because they’re about bars, and drinks, and spirits, and such, all of which are the warming-est things in the world, outside of a good dog, that is. So, what are you waiting for? Warm up with these:
July 27, 2018
Okay, don’t be upset with me, but this drink contains an ingredient that is not only made in Washington state (so, un-local for some – though, really, come on out here, where the whiskey is fine), but may not even be on the market completely in Washington state yet. See, I received a bit of an advanced sample – again, don’t be upset with me. I can’t help the luck! That ingredient is Medusa!
And, because I liked this Medusa, an American whiskey from the Cadée distillery out this way on Whidbey Island, so much I just had to make a drink with it. A straight bourbon whiskey that’s been matured in 10-year-old Spanish Madeira wine barrels, Medusa, unlike the creature it’s named after, it won’t turn you to stone, though you may be struck by happiness for a moment when you take sips, thanks to its gentle nutty caramelly sweetness, and some intriguing emerging red stone fruit layers (ripe cherries, especially).
With the latter notes in mind, my first partner for it was another lovely local product that also is fruity (in the best way), Sidetrack Blackberry liqueur. Sidetrack grows all the fruit used in their liqueurs and other products on the sweetest farm you’d ever want to see, right outside of Kent Washington, and their Blackberry is the essence of summer. Well, one of them, because I also added muddled up Rainer cherries (the essence of early summer) here two. So much summer! And then, to round things out, a little Peychaud’s bitters. All together, a treat whether the sun is bright or has gone down. It might be hard to track all the ingredients for some, but trust me, it’ll be well worth it.
Requiem for Summer
4 Rainer cherries (could use another variety, but these are the tops), pitted
2 ounces Cadée Medusa American whiskey
3/4 ounces Sidetrack Blackberry liqueur
Dash Peychaud’s bitters
Big ice cube (or a few not-so-big)
1. Add the cherries to a cocktail shaker. Muddle well.
2. Fill the shaker up halfway with ice cubes. Add everything liquid. Shake well.
3. Add a goodly-sized ice cube to an Old Fashioned or comparable glass. Strain the mix through a fine strainer into the same glass. Revel in the revelry.
June 22, 2018
Hey, did you realize, the first day of summer was yesterday! On the calendar, it told me so, and so I thought I’d better have a Captain’s Blood to celebrate. One, because in summer, everyone is a Captain. Two, because the real blood in this drink is rum, and rum and summer go together like Captains and big hats – or big shields, if Captain America. Three, because the secondary blood in here is lime juice, which also goes so well with summer (like Captains and good catchphrases), and as a bonus will help keep the summer scurvy at bay. Four, because the tertiary blood here in orange bitters, a classic for summer and any time of year, and also a healing liquid I feel, and in summer of course you want to be healthy, Captain or not. Fifth, because this drink is easy, tangy, and boozy, all important components of summer drinks and of Captains (Captain America only the latter when not saving the galaxy naturally). Captains!
Oh, also, I used Washington-made Skiprock Distillery’s Belle Rose Amber rum, aged in used whiskey barrels; it boasts a caramel, vanilla, and sugar rum-ness accented by traces of tobacco and whiskey. I also used Washington-made Scrappy’s Orange bitters, because I love the locals, sure, but also cause it’s a beaut of a bitters, using fresh and bitter oranges and peels, and a nice orange-and-herbal flavor.
2-1/2 ounces Skiprock Belle Rose Amber rum
1/2 ounce fresh lime juice
2 dashes Scrappy’s Orange bitters
Giant ice cube
Lime slice, for garnish
1. Fill a cocktail shaker half way with ice cubes. Add the rum, two dashes bitters, and lime juice. Shake, brave Captain, shake.
2. Add your giant ice cube to an Old Fashioned or comparable glass. Strain the mix through a fine strainer over the cube into the glass.
A Note: You can – and I have – have this up. But if it’s really sunny, get that ice cube going.
May 15, 2018
- Hey pals and friends and compatriots from here and there and everywhere. I’ve been having some fun on the funtastic Seattle Magazine lately, with a number of pieces talking about some swell spots here in the Emerald City and near to here. Not that I’m saying you’ve missed any of these, but just in case, check out the below:
December 22, 2017
Washington State distillers are dreamy (you probably have realized my feelings in this already, as I do go on – but they are awesome!), with so many worthy bottles out already, and more continuing to be released regularly. The latest example? Chambers Bay Straight Bourbon. A follow up to their highly-regarded 20-month aged Greenhorn bourbon, Chambers Bay Straight Bourbon is aged 3-1/2 years, and made from sweet yellow corn and soft white wheat from Grant County, WA, and the distiller’s proprietary wild-yeast strain harvested from a local apple orchard. If that wasn’t enough, though, the real sets-it-apart-thing here is that the aging takes place on a boathouse floating on the Puget Sound – from what I’ve been told, it’s the only whiskey in the world aged that long on the water, where the waves and tides speed up the aging (that’s the theory, at least). End result? A darn tasty tipple, with some nice sweetness from the wheat, and a mingling of sea-salted caramel, toffee, fig, orange, and chocolate.
It’s dandy to enjoy as a solo act, but of course I also wanted to try it in cocktails, and after trying this and then trying that, liked it best in The Hounds They Start to Roar. That drink has a bit of a history, which we won’t get it to too much here (you’ve already read the full story in Ginger Bliss and the Violet Fizz anyway, right? Right!), but I will remind you that the name comes from a Tom Waits’ song, as do the ingredients, in a way. Said ingredients are bourbon, naturally, but also St. Elizabeth Allspice Dram (the spice flavors contained therein, cinnamon, clove, and others, go wonderfully with the Chambers Bay bourbon mélange), brandy (which helps balance everything out), and Peychaud’s bitters (which adds another herbal tint or two). Together, it’s a drink fit for any sailor, dog lover, song-singer, or person reading this blog, which means you. Take it out for a walk or a sail and see if I’m right.
The Hounds They Start to Roar, from Ginger Bliss and the Violet Fizz
2 ounces Chambers Bay Straight Bourbon
3/4 ounce St. Elizabeth Allspice Dram
1/2 ounce brandy
2 dashes Peychaud’s bitters
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the whole bunch of ingredients. Stir well.
2. Strain into a cocktail glass or comparable.
December 5, 2017
Probably not surprising – due to the fact that Washington has tons of scrumptious fruit being brought to us lucky consumers – but there are loads of fruit brandies being made in this state. I’m talking traditional, strong, European-style fruit brandy, the very essence of the fruit bottled up. I recently wrote all about the wave of Washington eau de vie, as fruit brandy is also called, for the mighty Seattle magazine, along with highlighting a few favs. Don’t miss it!
Read Northwest Distillers Borrow European Traditions for Fruit Brandies now!