December 6, 2019
What a name for this cocktail! Credit has to go to pal mighty Matt Dupree (thanks Matt!), who I used to work with at a big game-making company. And this here drink – which honestly isn’t bad, but I don’t think it lives up to the name; then again, what drink could? – was going to be the one had one my final day at said company, but then fate (as fate does) didn’t allow it all to play out that way. But no worries! You and I can drink the below drink any day, and still enjoy it’s slightly sweet-with-a-little-bitter nature, which matches leaving a gig you’ve gigged at for some years, but also matches, say, a day you’re sad to see go, or finishing a good book, all of that. As you might expect for a drink that I originally crafted for a day as described that took place here in WA, this drink definitely leans local, though if not in WA (but really, why aren’t you? At least visiting), you could still put together wherever you may be by doing some ingredient hunting, which is a fun pastime indeed. It starts with gin – for me, I used Scratch’s Martini Style gin, a jolly medium-juniper-y gin with 17 botanicals and oodles of flavor. Then, Salish Seas lovely Allspice liqueur, delivering the spice that’s nice, and Scrappy’s Aromatic bitters, available in big bottles as well as the small one pictured! And a perfectly-pitched aromatic bitters for a host of classic bittering needs. For the sweet (well, the liqueur is a little sweet, but not overly so), a splash of Woodinville Whiskey’s Bourbon Barrel Aged maple syrup does the trick so well, I can’t even describe it. You’ll have to try it. And this drink! Which I am toasting to all the past co-workers right now.

A Suitably Bittersweet Memoir of Games, Copy, Friends, and How They Might Be Found on a Friday in Mid-November
Ice cubes
1-1/2 ounce Scratch Martini Style gin
3/4 ounce Salish Seas Allspice liqueur
3 dashes Scrappy’s Aromatic bitters
1/2 ounce Woodinville Whiskey Bourbon Barrel Aged maple syrup
1. Fill a cocktail shaker halfway full with ice cubes. Add it all, with the memories, too. Shake well.
2. Strain into a cocktail glass. Sip, muse about stuffs, sip more.
Tags: A Suitably Bittersweet Memoir of Games Copy Friends and How They Might Be Found on a Friday in Mid-November, cocktail recipe, Cocktail Recipes, Friday Night Cocktail, Gin, Salish Seas Allspice liqueur, Scrappy’s Aromatic bitters, Scratch Martini Style gin, Washington distillery, What I’m Drinking, Woodinville Whiskey’s Bourbon Barrel Aged maple syrup
Posted in: bitters, Cocktail Recipes, Gin, Liqueurs, Recipes, What I'm Drinking, Whiskey
November 29, 2019
That’s right holiday pals and pals, it’s Gizmo time! Thanksgiving was yesterday, which means leftover (for your sake, I hope) cranberry sauce, which then translates into the great and powerful Gizmo, created by jazzy Jeremy H and recipe’d below. So, eat your leftovers over everything else, sure, but don’t forget to drink your cranberries.
The Gizmo
Ice cubes
2-1/2 ounces gin
1 ounce homemade cranberry sauce
1/2 ounce simple syrup (optional)
1. Fill a cocktail shaker halfway full with ice cubes. Add the gin and cranberry sauce, and syrup if using. Shake exceptionally well.
2. Strain into a cocktail glass. Hopefully you have enough leftovers for two!
Tags: cocktail recipe, cocktails, cranberry sauce, Friday Night Cocktail, Gin, simple syrup, Thanksgiving drinks, The Gizmo, What I’m Drinking
Posted in: Cocktail Recipes, Gin, Recipes, What I'm Drinking
November 15, 2019
It’s still fall (though mean ol’ winter is coming on quickly), and fall means to most good people a glorious time to sip ciders, and to most even good-er people, cider cocktails. Cider, cider cocktails, and fall go together like candles in pumpkins, hands in gloves, and kisses in hayracks (well, maybe that should be “on” hayracks but I didn’t want to mess up the line). And WA – where I am lucky enough to reside – has amazing cider, thanks to us having amazing fruit! And amazing cider makers! Who are always making new tantalizing ciders, like Locust Cider’s current seasonal, Dark Maple, which adds maple syrup and brown sugar to an all-WA apple mix, turning into a fall delight. Which then, I added to a few more local heroes, including Woodinville Whiskey Co.’s award-winning bourbon and it’s caramel, spice, swellness, Salish Sea’s memorable and singular maple-icious Maple liqueur, and Scrappy’s Chocolate bitters, full of bakery chocolate and spice. Voila! I’ve made make the end of your fall fantastic. Thank me later. And if you can’t get all the ingredients where you are, then let me assure you, WA is a wonderful place to visit this time of year, so come on out.

The Fall Frolic
1-1/2 ounces Woodinville Whiskey bourbon
3/4 ounces Salish Sea Maple liqueur
2 dashes Scrappy’s Chocolate bitters
Ice cubes
7 ounces Locust Cider’s Dark Maple cider
1. Add the bourbon, liqueur, and bitters to a mixing glass. Stir well.
2. Fill a pint glass halfway full with ice cubes. Strain the above into the glass.
3. Fill the glass nearly to the top with the cider. Stir well – but carefully. You don’t want to spill a drop!
Tags: bitters, bourbon, cider, cider cocktail, cider cocktails, cocktail recipe, cocktails, Friday Night Cocktail, Locust Cider, Locust Cider Dark Maple, Salish Sea Maple liqueur, Scrappy’s Chocolate bitters, The Fall Frolic, What I’m Drinking, Woodinville Whiskey bourbon
Posted in: bitters, cider, Cocktail Recipes, Liqueurs, Recipes, What I'm Drinking, Whiskey
November 8, 2019
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 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.
Tags: cocktail recipe, cocktails, Fee Brothers peach bitters, Friday Night Cocktail, lemon twist, Mint sprig, Oh Sherry Take 37, Pierre Ferrand Orange curaçao, Priorat Natur Vermut, sherry cocktail, Spanish vermouth, vermouth, What I'm Drinking, Williams & Humbert Dry Sack Medium sherry
Posted in: bitters, Cocktail Recipes, Liqueurs, Sherry, vermouth
October 25, 2019
Hey pals, Halloween is just around the corner of the calendar! It’s the eeriest (in the fun way) time of the year, and leads to lots of costume and generally spookily jolly parties, at which of course if the host or hostess is one with the mostess, they’ll have a cocktail or two that matches the holiday – in fun and in mood – a cocktail like this devilish delight. It starts with a classic cocktail mixer, Bacardí Superior white rum. Sometimes, sadly, in our modern world of many choices, people forget just how good this white rum is in cocktails – it’s light, dry, and flavorful with vanilla and nutty notes, without overwhelming. Yummy, really. And fun, as demonstrated by a special bottle they’re releasing for Halloween, one with a glow-in-the dark jack-o-lantern on it! I was ghoulishly lucky enough to receive one in the mail recently (don’t pull any tricks on me because of it), and I just had to come up with a cocktail featuring it: All the Devils is that cocktail!
To go along with the legendary and scarily garbed rum, I brought in a few other uncannily delightful additions, starting with one made right here in WA: Brovo’s Orange Curaçao, made from three types of dried orange peel, and carrying a layered orange-ness. Then, to deliver a hint of ghostly-good zing (it is a devilish drink), spicy Ancho Reyes ancho chile liqueur knocks at the door. And then, for some underling un-nerving (in the best way) herbal hints, Regan’s Orange bitters. Altogether, a cocktail that’s not scary at all – but one that is scary good for your Halloween-ing.

All the Devils
Cracked ice
2-1/4 ounces Bacardi Superior rum
1/2 ounce Brovo Orange Curaçao
1/2 ounce Ancho Reyes
Dash Regan’s orange bitters
Lime twist, for garnish
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add everything but the twist. Stir well.
2. Strain into a cocktail glass, and garnish with the twist. And a small skull or pumpkin if you want.
Tags: All the Devils, Ancho Reyes, Bacardi Superior rum, Brovo Orange Curaçao, cocktail recipe, cocktails, Friday Night Cocktail, Halloween cocktail, Halloween drink, Regan’s orange bitters, Rum, What I’m Drinking
Posted in: bitters, Cocktail Recipes, Liqueurs, Recipes, Rum, What I'm Drinking
October 18, 2019
Let’s start with the title inspiration here, and the base of this drink that you’ll want to make all your drink-loving pals, cause it’s serious only in how seriously anyone who has it will love it (the drink, as well as the base), that base being Monkey 47 Schwarzwald Dry Gin. If you haven’t had this gin (what’s up with you?), it brings a lovely smooth juniper-ness swirling on the tongue with citrus, spice, pepper, botanicals, and berries accents on all sides. Also, their website is so darn cool, in an old-timey newspaper style (the Monkey Drum is the name), with articles, information, recipes, neat-o images, and more (they also do a magazine where some of this is available). It is so cool and well done I almost want to see if I can work there. And that level of care of course is also what drives the gin! It’s a gin that needs to shine, and it certainly does so here, in this (as you’ll see!) Martini-esque beaut.
Of course, with a good base, you’ll also want some good other players, and here we have two Washington-state numbers that if you haven’t had, you’ll want to track down. First, Brovo’s Pretty vermouth. A blanc style vermouth, Pretty is, well, pretty, and pretty darn good, with a Pinot Gris wine base and spice, floral, and lemon notes. Then, I added perhaps my favorite ingredient of the year so far, Scrappy’s Black Lemon bitters, which has a unique earthy lemon-ness. Buy why am I still typing – let’s get to this cocktail.
Simian Seriously
Cracked ice
2-1/4 ounces Monkey 47 gin
3/4 ounce Brovo Pretty vermouth
2 dashes Scrappy’s Black Lemon bitters
Lemon twist, for garnish
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add everything but the twist. Stir well.
2. Strain into a cocktail glass, and garnish with the lemon. Be serious (about enjoying the drink, not about things in general, that is).
Tags: bitters, blanc vermouth, Brovo Pretty vermouth, cocktail recipe, cocktails, Friday Night Cocktail, Gin, lemon twist, Monkey 47 gin, Scrappy's Black Lemon bitters, Simian Seriously, vemouth, What I’m Drinking
Posted in: bitters, Cocktail Recipes, Gin, Recipes, vermouth
October 11, 2019
I recently wrote about a drink called The Mighty M, which featured a trio of Washington-made treats, one of which was Salish Sea’s Maple liqueur. Which is delicious, and perhaps the only maple liqueur? The only one I’ve had at least! It’s just very lush, rich, maple-y, nutty-ish, and delish. I was trying to think of more things to do with it, and had one of those booze-y light bulb moments – why not try subbing it in for the crème de cacao in a classic Alexander? Boom! Light bulb boom! So, I brought in another Washington pal (Seattle Distilling Company’s gin, which is an ideal gin, made with eleven botanicals, and a swell and welcoming juniper, spice, nut, thing happening), and the cream, and it all turned into a dessert-y dream. A dream I tell you!

The Mapleander
Ice cubes
1-1/2 ounces Seattle Distilling Company gin
1-1/2 ounces Salish Sea Maple liqueur
1-1/2 ounces heavy cream
Sprinkle of chocolate powder
1. Fill a cocktail shaker halfway full with ice cubes. Add the gin, liqueur, and cream. Shake well.
2. Strain into a cocktail glass. Sprinkle with a light dust of chocolate.
Tags: cocktail recipe, cocktails, Friday Night Cocktail, Gin, heavy cream, Salish Sea Maple liqueur, Seattle Distilling Company gin, The Mapleander, Washington distilleries, What I’m Drinking
Posted in: Cocktail Recipes, Gin, Liqueurs, What I'm Drinking
October 4, 2019
Okay, hopefully this isn’t annoying (too much), but I’m going to lay out a perfect chilly-fall-night drink, but it has not one, but two ingredients that might not be easy for all to get – however, they are worth getting, so get on your buggies (or whatever you use for transportation) and perhaps time machines (or whatever you use to travel through time). The first is from the swell sweethearts at Seattle Distilling Company, a whiskey made from Washington-grown rye (the best rye, I’m guessing), called Brockway Hill, which has a lovely rye spice flavor and umph and is well worth sipping solo as well as in this cocktail. However! That’s not the end of the story, as this delight was named for a Vashon Island bootlegger from back during the sad time called prohibition. Does that story make it taste better? Yep, yep it does! Our second ingredient alluded to above is another WA-made delight: Scrappy’s Seville Orange bitters. A seasonal Scrappy’s (hence the harder to get, and maybe the need for time machines), it as-you’d-expect utilizes Seville oranges, the peels specifically, and delivers cozy marmalade and winter spice action. Watch for it as the snow falls. Our last ingredient in this Manhattan-y trio is actually more available now than it was – because it’s fairly new and wasn’t available at all in the dark days of the past: Cynar 70. If you haven’t had the amazing and fairly-legendary Italian artichoke-based amaro Cynar, then shame on you. Have it now, and then have its higher-proof sibling, Cynar 70. The latter still brings the herbally goodness, but with a bit of a stronger kick, a kick that can be nice to have in cocktails such at this one. Drink up (but not when driving that buggy).
Rye on Earth
Cracked ice
2-1/2 ounces Seattle Distilling Company Brockway Hill whiskey
1/2 ounce Cynar 70
2 dashes Scrappy’s Seville Orange bitters
Blackberry, for garnish*
1. Fill a cocktail shaker or mixing glass halfway full with cracked ices. Add our trio of stalwarts. Stir well.
2. Add your blackberry to a cocktail glass. Strain the mix into said glass.
*You could go a cherry here. But blackberries are cool. And you wanna be cool, right?
Tags: blackberry, cocktail, cocktail recipe, Cocktail Recipes, cynar 70, Friday Night Cocktail, Rye, Rye on Earth, Scrappy's Bitters, Scrappy's Seville Orange bitters, Seattle Distilling Company, Washington distillers, What I’m Drinking, Whiskey
Posted in: bitters, Cocktail Recipes, Italy, Recipes, Rye, What I'm Drinking, Whiskey