April 15, 2022
It was just hours ago (a week’s worth of hours, that is) that I was sipping some Stambecco and Soda, and in the post about it right here on the Spiked Punch, I went into some detail about Stambecco amaro (be sure to read up), which is made curiously-enough from maraschino cherries, along with a host of botanicals, spices, magic, and goats (well . . .) like any good amaro. It’s a very singular kind of a sipper, tasty, sure, but singular. While this drives it towards being something that’s swell solo, and (as demonstrated in said earlier post) with soda, I couldn’t wait when it showed up to try it mixed with a few other choice pals in a cocktail. Some experimenting of this and of that and here we are drinking How the Rogue Roar’d.
Oh, first, let me say that this cocktail isn’t roguish in the manner of a 17th century thief boosting a coach and four on a dusty road at midnight. But it does roar with a very layered flavor, and has a roguish (the twinkly-eyed lovable rogue way) combination of ingredients. But, mostly, I’ve wanted to have a drink called this forever (it’s a line from Henry IV, Part I, as well as the name of a Shakespeare and Hathaway episode), and here is one that finally deserves this very moniker. So, what’s in it? Stambecco, naturally! And, Drumshanbo Gunpowder Irish Gin with Sardinian Citrus. You can read more about this gin treat in the The Suspended Palace with Drumshanbo Gin recipe, but I’ll say here that it boasts a host of regularly-used and rare botanicals and citrus (as well as Gunpowder Tea – which is quite roguish, if not as explosive as you might guess at first read). And, our rogue also features dry vermouth of the Dolin variety (probably needs no explanation), as well as a dash of the delectable Scrappy’s Orange bitters, and, to top it all off, a strawberry. Stambecco goesy, as you might guess, well with cherries, but the strawberry seemed so fitting a top hat for this drink, as there are oodles of fruit and spice notes, while maintaining a dry nature that the slightly sweet strawberry bounces nicely off of, and if that’s not enough, it’s April, so we can dream of summer easily, which means dreaming of strawberries. So, rogue, roar with this cocktail!
How the Rogue Roar’d
2 ounces Drumshanbo Gin with Sardinian Citrus
1 ounce Stambecco amaro
1/2 ounce Dolin dry vermouth
Dash Scrappy’s Orange bitters
Strawberry slice, for garnish
1. Fill a mixing glass or cocktail shaker halfway full with cracked ice. Add all but the lone strawberry. Stir well.
2. Strain into a cocktail glass. Garnish – dare I say, roguishly – with the strawberry. Drink the deliciousness.
November 12, 2021
Sometimes I think to myself, what a wonderful world of drink-making ingredients we’re living within. The change since I came of drinking age (which admittedly was many a moon ago) is remarkable – heck, the change in the last decade, or even five years, is pretty remarkable. How lucky us cocktail lovers are! And there are more delicious delectables in beautiful bottles coming our way all the time. Even luckier! For example, just the other day, a beautiful bottle arrived in the post (luckiest me – don’t be jealous), containing Drumshanbo Gunpowder Irish Gin with Sardinian Citrus:
A “novel expression” (sidenote: I love the usage of the word “expression” here, and in other spots, to refer to a slightly, not completely, new version of a spirit or liqueur) of the original Drumshanbo Gin, this adds notes of, well, Sardinian citrus, “Sa Pompia” to be exact, one of the rarest fruits in the world, and a fruit sitting between an orange and grapefruit in flavor essence, though part of the lemon family. Not something you’d eat solo, but with a peel that can bring fantastic citrus dreams when used correctly. But, before peeling that any more, let’s back up. If you don’t know, Drumshanbo Gin itself takes its full name from the fact that it’s made in a small village in Ireland, and with a signature ingredient: Gunpowder Tea (which is a green tea rolled into gun-pellet-esque balls). But that’s just the beginning of this gin story! That tea and the Sardinian citrus, grapefruit, and lime are vapor infused into the gin, while a host of botanicals (juniper, as you’d expect, plus angelica and orris root, caraway and coriander seed, cardamom, star anise, and lesser-know flowery herb meadowsweet) are distilled in a medieval copper still. Whew! But what’s it all mean? On the nose, a strong, distinctive citrus medley, orange with underlying grapefruit, with subtle hints of juniper and flowers and springtime. The taste reflects the nose, but flipped a bit, with bountiful botanicals bursting on the tongue, with that green tea flavor coming through, swirled with citrus and then ending herbally. Yummy!
It’s a curious collection of ingredients, all balanced out nice, and one I couldn’t resist trying in a drink, after sipping it solo. And I had the perfect moment, with some pals coming over for lunch. As we’re at the point in the calendar where the holidays are in view, my mind went instantly to a bubbly cocktail (as the past weeks have shown, I am a fan of the holiday/sparkling combo). I played around a little with things, and ended up leaning into the citrus side of the gin, complementing it with a little more orange and a smidge of sweet in the form of Grand Marnier, and then doubling and tripling the herb-and-citrus song by the addition of two fantastic citrusy bitters: Scrappy’s lovely Grapefruit bitters and Orange bitters. I’m not gonna lie: I think with just those ingredients, there’s a pretty swell cocktail. But adding prosecco really drives all the flavors up, up, up with every bubble, into a memorable sparkling mix that’s ideal for the holidays — and for lunch with pals. When drinking, maybe throw out a toast to our modern drinker’s world, too, and how wonderful it is.
The Suspended Palace
1 ounce Drumshanbo Gunpowder Irish Gin with Sardinian Citrus
1/2 ounce Grand Mariner
1 dash Scrappy’s Grapefruit bitters
1 dash Scrappy’s Orange bitters
4 to 5 ounces chilled Prosecco
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the Drumshanbo gin, Grand Marnier, and bitters. Stir well.
2. Strain the mix into a flute or comparable glass. Top with the chilled Prosecco. Stir carefully, to combine.