August 2, 2019

What I’m Drinking: The Margarita with Brovo Spirits Orange Curaçao

Holy where-does-the-time-go! It was eleven years now that I wrote on this very blog (you can pat me on the back for my longevity later) about drinking Margaritas via a trolley in my backyard. ELEVEN YEARS! My mind is blown. And the trolley has fallen to ruin, and I haven’t had a Margarita since.

No, no, I kid, cause that would be insane. I’ve had a fair amount of this classic tequila charmer that’s known near and far and then near again. However! I hadn’t until sort-a recently had one made with wonderful WA distillery (sidenote: WA has the best distilleries in the world) Brovo Spirits wonderful Orange Curaçao. And I feel bad (though many weren’t bad) for the various me’s from history who drank their Margs without it, as this orange curaçao brings said classic drink up even another level when used as the crucial orange component, thanks to a trio of dried orange peels: sweet Californian, bitter Laranha from Curaçao itself, and legendary Seville from Spain. Those mingles with spices and Maui brown sugar on a base of neutrals: cane and grain. End result: rich and balanced orange action underpinned by just the right amount of spice. Try it in your next Margarita, but be warned. You’ll like it so much, you’ll want to make a giant jug of it.

margarita

The Margarita with Brovo Spirits Orange Curaçao

Ice cubes
3 ounces tequila blanco
2 ounces Brovo Spirits Orange Curaçao
1 ounce freshly squeezed lime juice
Lime slice, for garnish

1. If making one, fill a cocktail shaker halfway with ice cubes. Add the tequila, Brovo Spirits Orange Curaçao, and lime juice. Shake well.

2. Strain through a fine strainer into a cocktail glass. Garnish with the lime slice.

A Note: My Margaritas tend to be pretty and strong. Just as an FYI.

July 26, 2019

What I’m Drinking: Seattle Distilling Company Limited-Edition Brandy

Yeah, yeah, I hear you – it’s summer, who sits around drinking brandy in the summer? Shouldn’t it be sipped in drawing rooms post-dinner during the chillier months? Shouldn’t you be wearing a cravat of some sort, or at least a dinner jacket, and not shorts and a t-shirt? You keep on tut-tut-ing in your corner and putting drinks into buckets, and I’ll keep on sipping whatever sounds good at this moment and enjoying myself. Deal? Deal!

And what sounds, tastes, and is good even this July moment is the delicious brandy released not too long ago by the swell Seattle Distilling Company. WA state should have way, way more delicious brandies, due to our wonderful wine industry (and I don’t need to tell you how wine and brandy go together). But, sadly, not yet. However, the (as I mentioned, swell) folks at the Seattle Distilling Company’s brandy is a WA-state treat, using grapes grown here, and aged five years in casks that previously held Cabernet Sauvignon. It’s smooth and worth savoring, with a fig, vanilla, raisin-ness, along with the underlying good grape-y-ness. Something just right to linger over any time of year, me thinks. You can’t disagree until you’ve tried it, which, sadly, might be tough as it was a limited-edition brandy release – though perhaps there are a few bottles left, so get to tracking one down. You deserve it!

seattle-distilling-company-brandy

July 19, 2019

What I’m Drinking: Thy Noble Father

Recently, I was talking about bottles to buy dad for Father’s Day on the mighty and mighty fun New Day Northwest. It was great, as I got to highlight some fantastic spirits and liqueurs made right here in way-out Washington state. And, I also got to make a special cocktail for dad using a number of those bottles. But here’s the thing – the drink, which is called Thy Noble Father (from Hamlet, you know), is a dandy one for any time of year, any day, with Woodinville Whiskey straight bourbon, Brovo Spirits Orange Curacao, Seattle Distilling Company brandy, and Scrappy’s Black Lemon bitters. I’m not sure I can conjure many better quartets than that for you, if you’re the type of person who like cocktails layered with flavor, underlined by two base spirits, cocktails with lots of earthy and celestial citrus, along with spice notes, and a little friendly sweetness that isn’t overly sweet, just an echo. And, you can make it for dad whenever you want – it’s not like he doesn’t deserve a good drink multiple times a year, right?

thy-noble-father

Thy Noble Father

Cracked ice
1-1/2 ounces Woodinville Whiskey Co. Straight Bourbon
3/4 ounce Brovo Spirits Orange Curaçao
1/2 ounce Seattle Distilling Company Brandy
Dash Scrappy’s Black Lemon Bitters
Wide orange 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 or coupe glass. Garnish with the twist. Toast all the dads!

July 12, 2019

What I’m Drinking: Bee’s Knees

This is a nice summertime buzzer, though one that in the past I’ve gone a route that equals a fairly substantial shaking, which can be a bit much if the ol’ sun is beating down and the Mercury’s risen up. Meaning, it’s hot, friends, and so shaking a ton is a little much, but since it’s needed when using honey, that was the situation. Until, however, I decided to make a honey simple syrup, which I should have done anyway cause it makes the mixing much smoother overall. I just went basically 1:1 on the syrup, and it was dreamy. Some use a bit more lemon juice and honey then in the recipe below, and that is okay, too! But I was using the marvelous Sipsmith gin here, and I wanted to let that gin shine just a little brighter, by toning down our other players without toning them out. Not a bad idea, really, and just the thing for a July day in the pleasant Pacific Northwest.

bees-knees
Bee’s Knees

Ice cubes
2 ounces Sipsmith gin
1/2 ounce lemon juice
1/2 ounce honey simple syrup
Lemon twist, for garnish

1. Fill a cocktail shaker halfway up with ice cubes. Add everything by the twist. Shake well, but not so well as you’d have to with pure honey, which takes some serious shaking.

2. Strain through a fine strainer into a cocktail glass. Garnish with the twist. Kick back, buzz, buzz.

June 28, 2019

What I’m Drinking: Four Winds

The north wind says, I bring a clear spirit with the breath of juniper and some cracked ice for chilling. The east wind says, I’ll bring a classically-style orange essence built on grapes and a nice glass. The west wind says, I’ll bring something with a hint of bitter and herb made in the mountains (or thereabouts) and a twist of orange. The south wind says I’ll bring a bit more bitter undercurrenting via a legend that needs no introducing, along with a long spoon for stirring. That’s all the winds, and now we have our drink for today.

four-winds

Four Winds

Cracked ice
1-1/2 ounces gin (I used nice reliable Bombay)
1 ounce Pierre Ferrand Orange curaçao
1/2 ounce Breckenridge Bitters
1 dash Angostura bitters
Orange twist, for garnish

1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the gin, curaçao, Breckenridge bitters, and Angostura bitters. Stir well.

2. Strain into a cocktail glass. Garnish with the orange twist.  Drink four times, once looking each direction.

June 21, 2019

What I’m Drinking: The Happy Crab

happy-crabHey sunshine daydreamers! Guess what today is? That’s right beach beauties, it’s the first day of summer, and you know what that means? Smear on the sunscreen and take off your sweaters, slip on your sunglasses and slip into some short shorts (or whatever your hot weather wear of choice), and start enjoying the rising mercury and retreating clouds and cold. All of that, plus make this this drink, which slides you straight into summer, while remembering that winter, like all seasons, isn’t gone for long. How does it do that? Well, the rum is a summer standby, of course, but dark rum can really play year round, and its pal here, Bénédictine, has that rich herbal monastic thing going on that keeps one warm when the temperature is chillier, but also fits into a number of sun-tastic tiki type drinks. See where we’re going? The final player: Crabbies ginger beer, superficially Orange Spiced variety, but if you can’t find it, go with the regular variety. Ginger beer is of course a refreshing refresher, but the orange spice, well, that’s winter time. Really, though, forget my shoehorning – this is a nice one to sip as the seasons change.

The Happy Crab

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

June 14, 2019

What I’m Drinking: Smoke in the Grove with Ardbeg Uigeadail

I know you know about Ardbeg Uigeadail (because you are smart and know things). I mean, it was named World Whiskey of the Year by Jim Murray’s Whisky Bible, due to its “complexity” and “silky brilliance,” is crafted with care by the now-legendary Islay distillery, has a name that’s also unforgettable (and pronounced “Oog-a-dal” which is just plain fun) and coming from a loch near the distillery, is aged in ex bourbon barrels and sherry butts, boasts a lovely golden hue, and is freakishly reasonable. Especially when you consider the rich aroma of peat, walnuts, a little sea and forest, and spice, the taste of honey, malt, more spice, then a big, muscular-but-smooth smoke, and a raisin, caramel, smoke finish. I mean, with all of that, I know you know about it – of you should.

As you’d expect, it’s a swell sipping Scotch, solo, over an ice piece or two, or with a little splash of spring water. Yummy, indeed. However, when I was lucky enough (don’t be mad at me, please) to get a bottle in the mail the other day, I of course had some solo, but then had to also try it in a cocktail. With a sipper this swell, you don’t need to or want to bring too many dancing partners into the set. Keeping it simple is key, letting this malt shine, while accenting a little in the corners with appropriate additions. Here, I went with orange stalwart and cocktail classic Cointreau. To bring a few more herbal/spice notes under our big two, I brought in two bitters, just a dash of each: Regan’s orange bitters and old pal Peychuad’s. Altogether, the orange and bitter-ing players add to the Uigdeadail, while letting it take the lead. Smoke in the Grove’s flavor-filled, hearty, but maintaining that silky brilliance. Yummy, again.

smoke-in-the-grove
Smoke in the Grove

Cracked ice
2-1/2 ounces Ardbeg Uigeadail
3/4 ounces Cointreau
Dash Regan’s orange bitters
Dash Peychaud’s bitters

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

2. Strain into a cocktail glass. I know you know how you good it is, but hey, drink it anyway.

June 7, 2019

What I’m Drinking: Four Quartets

“And all shall be well and
All manner of thing shall be well
When the tongues of flames are in-folded
Into the crowned knot of fire
And the fire and the rose are one.”

It is a wild historical fact which I’ve uncovered, as well as just some wild genius, that T.S. Eliot, years ago, wrote a poem (Little Gidding, part of Four Quartets) about this drink that I invented just weeks or months ago. I mean, looking into the future that way is phenomenal! And the drink in itself is fairly phenomenal (I say, humbly) as it mixes together a few ingredients that you might not have thought went together: rosé wine and tequila (which of course is made with fire in a way). But they do! As Eliot predicted. Amazing. Not sure how the other two ingredients tie into the poem, but I feel that’s my fault, not being great at literary criticism. Oh, those other two ingredients include Bluewater’s lovely, and limited (so come out here and get when you can), tantalizing floral and spice Cardamon Elderflower liqueur, and the also lovely Carpano Bianco vermouth, which has a delicate wine, citrus-and-other-fruit, springtime botanical nature. Really, this is a pretty poetic drink all told! Try it, while reading the poem, and see if you agree. And if you don’t, take it up with Eliot.

four-quartetsFour Quartets

Cracked ice
1-1/2 ounces rosé (something dry but with floral accents works nicely)
1-1/2 tequila blanco
1/2 ounce Bluewater Cardamon Elderflower liqueur
1/2 ounce Carpano Bianco vermouth
Lemon twist, for garnish

1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add our four core lines (or boozes, that is). Stir well.

2. Strain into a cocktail glass, garnish with the twist, and get your poetry going.

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