November 8, 2019

What I’m Drinking: Oh Sherry, Take 37

I have to imagine there are many sherry cocktails called “Oh Sherry” – I myself have an article about sherries called that. It’s such a musical name, and takes you on a journey (haha, I couldn’t resist), much like that breathless moment when a non-sherry drinker has good sherry, or a good sherry cocktail for the first time. To set this particular sherry cocktail apart, though, I’ve added Take 37 to the name. Why 37? I just felt like it! What also sets this particular sherry cocktail apart is Williams & Humbert Dry Sack Medium sherry.

With a citrus and cinnamon spice overlaying a lovely nuttiness, all with a smooth crispness accented when chilled, this sherry is nice on its own (don’t forget the chilling), but plays particularly well with others in cocktails, too. It also delivers a solid history, as Williams & Humbert has been making sherries and brandy for more than 140 years. What to mix with it on a late fall day? I wanted to keep things light – one of the many bonuses with sherry is that due to low abv-ing, you can use it as a base and have more than one without toppling. Bringing vermouth into play as our second ingredient doesn’t throw that equation off either, and here I went with Priorat Natur Vermut (or vermouth) an earthy Spanish vermouth, with citrus, almond, floral, and spice accents, and just a hint of bitter.

To our two Spanish pals, I also brought an island favorite, with even more citrus and a hint of sweet, Pierre Ferrand Orange curaçao, a wonderful addition to many cocktails and bar shelves. The final component, Fee Brothers Peach bitters, here bring into a slightly different fruit note, and a little more depth while still adhering to the overall light mood. You’ll sing this drink’s, and sherry’s, praises after one sip.

oh-sherry-take-37Oh Sherry, Take 37

 

Cracked ice

1-1/2 ounces Williams & Humbert Dry Sack Medium sherry

1 ounce Priorat Natur Vermut

1/2 ounce Pierre Ferrand Orange curaçao

Dash Fee Brothers Peach bitters

Lemon twist, for garnish

Mint spring, for garnish (optional – but I’d suggest it)

 

1. Fill a cocktail shaker or mixing glass three quarters up with cracked ice. Add everything but the garnishes. Stir well.

 

2. Strain into a cocktail glass. Garnish with the twist, and, perhaps, a mint spring. I went just with lemon on my first drink, but added mint to the second and it was a treat.

August 9, 2019

What I’m Drinking: My Final Offer

Whiskey (with “e” or not) sometimes – or often – gets short shrift in the summer months, when the temperature is as high as modern hemlines. And I can see the point, a little, as whiskey is deep, dark, strong, and not known as a light-stepper. However! I also feel sad for whiskey, and think that there are many ways to utilize it that get the flavor, and also bring the refresh. Take this drink right here, which is a fruity, friendly, thirst-quencher that you’d be happy to have in the backyard as the sun goes down on an August day – or ever around the pool, if that’s your summertime activity of choice.
It starts with a whiskey that was new to me until recently (when some lovely little bottles showed up at my house – I know, I know, I’m lucky), Tommyrotter Distillery’s Triple Barrel American Whiskey. If you don’t know them already (and really, you should), Tommyrotter is a distillery from up in Buffalo NY, named after the Tommyrotters’ Club of early 20th century artist types, who (as the website told me), “sought adventure, mischief, and inspiration in nature.” I love that! That’s a good story for sure. Which wouldn’t mean as much if the whiskey wasn’t also good, naturally. A blend of three different whiskeys, which is then finished in French oak ex-wine barrels, this tipple is a very amiable and approachable spirit. It has a caramel and vanilla nature, accented by baking spice, apples (dried and fresh), and hints of herbs and other fruit – a little stone fruit here and there. The nose mirrors that taste, while the finish adds a bit more oak. Smooth! And well worth sipping solo.
But also, due to the approachability, dandy for mixing. Here, I brought in two fruit accents, both because I thought they’d match the whiskey well, and cause it seemed summer-y. To me, at least! First up, Rothman & Winter Orchard apricot liqueur. A brandy-based liqueur, it boasts a rich, lush, tasty that doesn’t get overwhelmed by cloying sweetness like some. Peach bitters from everyone friends at Fee Brothers rounds things out with its peach-forward-ness. Finally, some club soda (it is hot out, after all), a bunch of crushed ice I crushed myself (good exercise), and a sprig of mint from the garden. I’ve never really thought of mint, apricot, and peaches, but it’s a delight – when the whiskey is in place to make sure everyone plays nice.
final-answer
My Final Offer
Ice cubes
1-1/2 ounces Tommyrotter Distillery Triple Barrel American whiskey
3/4 ounces Rothman & Winter Orchard apricot liqueur
2 dashes Fee Brothers Peach bitters
Crushed ice
4-1/2 ounces club soda
Mint sprig, for garnish
1. Fill a cocktail shaker or mixing glass halfway full with ice cubes. Add the whiskey, liqueur, and bitters. Stir well.
2. Fill a highball or comparable glass with crushed ice (or cracked if needs must). Strain the mix from above into the glass.
3. Top with the club soda. Garnish with the mint. Serve with a straw? I like it, but up to you.
March 15, 2019

What I’m Drinking: Rye Not? With Clyde May’s Rye

Okay, there has to be a drink named this, right? It’s just too good not to have been utilized by some creative bartender (of which there are millions, lucky us), and so whomever has done so, my apologies. And if really there isn’t, than, wheee! Anyway, as you might expect from this name I’ve been mulling over, this is a rye drink, and one that hews close-ish to a rye Manhattan, which I think is a good place to start.

Another good place to start is the rye I’m using here, Clyde May’s rye. Clyde May’s is made by the Conecuh Distillery and is named after Alabama’s most famous bootlegger/moonshiner from days of yore (meaning, days when we had moonshiners, and not liquor stores one could trot into, or fire up online). I had their bourbon in a Mint Julep not too long ago, and you can go read about it. But now, it’s rye time, cause, as the drink name tells us, Rye Not?

The Clyde May’s rye is aged a minimum of three years and rolls off the tongue at 47% ABV. On the nose, it delivers some spice, caramel, and flowery notes, which unfold when sipping into a little stone fruit (apricots, I say!), and more spice and rye goodness, and a hint of pepper and sweetness trailing. A nice sipper, but also nice in cocktails like this one, where I – after due consideration – follow up on those apricot notes I parsed out above, by mixing it with a little (don’t want to overwhelm) apricot liqueur, as well as a little peach bitters, and to bring us all home, some Punt e’ Mes vermouth. All together, a swell drink for right about now, where there’s chill still in the air, but perhaps a dream of spring coming closer every day.

rye-not
Rye Not?

Ice cubes
2 ounces Clyde May’s rye whiskey
1/2 ounce apricot liqueur
1/2 ounce Punt e’ Mes sweet vermouth
2 dashes Fee Brothers Peach bitters
Big ice cube (or more little ones)

1. Fill a mixing glass halfway full with ice cubes. Add everything except more ice. Stir well.

2. Add a big ice cubes or some smaller ones to an Old Fashioned style glass. Strain the mix into the glass. Sip up!

July 8, 2016

What I’m Drinking: The Gleanbrier

Summer seems somehow a swell season for sherry drinks. Lighter, refreshing, sherry won’t weigh you down when the Mercury’s risen. And the Greenbrier (which isn’t the cocktail below, by the by) is one of a handful of elder sherry drinks, in that it shows up in a number of older classic cocktail tomes. It’s a fairly tasty mix, too, with dry vermouth, sherry (duh), and, interestingly, peach bitters, oh, and mint, too. Very summery, right? But for some reason I wanted to try a twist (probably because my dry vermouth and blanc vermouth bottles are right next to each other) on the formula, and changed the vermouth from dry to blanc. Super, duper, choice, if I can be so bold. A tiny bit brighter, and bit, oh, rounder in a way, due to the sweeter (but not sweet) nature of the blanc. Lovely. Do it.

Of course, before the super-duper-ing, you gotta pick the right sherry. I went with Tio Pepe Fino sherry (which, lucky me, arrived in the mail). Fino sherries are lowish in alcohol, light, crisp, and meant to be served cool and kept cool (and best to consume fairly soon after opening, like a light white wine). Tio Pepe’s version is made from the Palomino grape, and is nice and dry with a golden color and a little nutty-ness. It mingles here with the blanc vermouth as if they were cousins (hmm, I suppose they are, in a way), as well as playing nice with the bitters and mingling on the nose with the mint. A swell summer sipper indeed.

gleanbriar
The Gleanbrier

Cracked ice
2 ounces Tio Pepe Fino sherry
1 ounce Dolin Blanc vermouth
1 dash Fee Brothers peach bitters
Mint sprig, for garnish

1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add everything but the mint. Stir well.

2. Strain into a cocktail glass and garnish with that mint.

August 3, 2010

What I Wish I Was Drinking: Accismus Blossoms

It’s August, and gardens are seriously in overdrive, and flowers are still showing their faces, and skirts and shorts seem to be getting even shorter. It’s enough to make one blush, all this blooming. But I suggest, all my little summertime Romeos and Juliets, that you remember what the word “accismus” means: showing no interest in something while secretly wanting it. Or, to say it another way, don’t forget to keep your cool in the face of all this sultry floral-ness. To help out, here’s a delish little floral drink. It’s a tad sweet, but sweetness will balance out the saltiness from any late-summer sweat.

 

Cracked ice

1-1/2 ounce Hangar One Mandarin Blossom vodka

1 ounce Crème de Violette

1/2 ounce Aperol

1 dash Fee Brothers peach bitters

Edible flowers for garnish

 

1. Fill a cocktail shaker halfway full with cracked ice. Add the vodka, crème de violette, Aperol, and bitters. Stir well.

 

2. Strain into a cocktail glass. Garnish with a few edible flowers.

 

A Note: The new Crème Yvette can be subbed in for the Crème di Violette with no ill effects.

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