September 11, 2018
I recently read the fairly-late-period Trollope novel Ayala’s Angel again – you can tell I’ve read it before, because I have a past Ayala’s Angel Cocktail Post on this very blog! But I tend to read Trollope books more, because no modern books are as good (I kid, I kid – sort-of, hahaha), or just because I like them so much. So, came back to this one again, and loved it again. It doesn’t get as much press as the more serious late-period Trollope works, but it’s a very fun read, a romantic comedy in most ways, with lots of humorous moments, as well as a perfect picture of a certain type of life in the late 1800s, featuring lots of details, the nearly-always-there fox hunt, visuals into the changing economies, all that. But mostly, just really good characters and lots of fun. It’s a long read, but moves quickly and keeps the pages turning. When reading it again, I realized A: how much I liked it, and B: that I gave it short-shrift with just one Cocktail Talk. So, a few more are coming! Starting with this one, where our heroine is being crabby, and takes it out on gin!
“I hate dishes,” said Ayala, petulantly.
“You don’t hate eating?”
“Yes, I do. It is ignoble. Nature should have managed it differently. We ought to have sucked it in from the atmosphere through our fingers and hairs, as the trees do by their leaves. There should have been no butchers, and no grease, and no nasty smells from the kitchen,—and no gin.”
This was worse than all,—this allusion to the mild but unfashionable stimulant to which Mr. Dosett had been reduced by his good nature.
—Ayala’s Angel, Anthony Trollope
September 4, 2018
I love gin. I love things that have been in barrels (booze in barrels, at least). So, it will come as no surprise to you that I am a fan of barrel-aged, or barrel-rested, gins. It will also come as no surprise to you (long time reader) that Washington-state barrel-aged gins are the ones I’m most a fan of – cause I love our local distillers up here. With that preamble, let me introduce you to an article called: Seattle Distillers Make a Spirited Case for Barrel-Aged Gin, which I wrote for Seattle Magazine. Truth moment: it’s not just Seattle distillers – because non-Seattle WA-state distillers are also making mighty barrel-aged gins! Learn all about all of them, then buy a bottle or three because they’re ideal for this time of year, as well as other times.
August 31, 2018
A swell drink as we slowly shift away from the height of summer into the end of summer and the beginning of fall, the Bijou, as legends have it, was originally created by the legendary Harry Johnson in the late 1800s, with a recipe printed in his New and Improved Bartender Manual from 1900. But I first found it in The Stork Club Bar Book by Lucius Beebe (published first in 1946). The name comes from the jewel definition of Bijou, as the drink has three ingredients aligning with jewels: gin and diamond, sweet vermouth and ruby, and Green Chartreuse and emeralds. Pretty!
Bijou, from Ginger Bliss and the Violet Fizz
1 -1/2 ounces gin
3/4 ounce Green Chartreuse
3/4 ounce sweet vermouth
Lemon twist, for garnish
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the gin, Chartreuse, and vermouth. Stir well.
2. Strain the mixture into a cocktail glass. Twist the twist over the glass and drop it in.
July 6, 2018
Rosé (the wine, to be clear) is now a celebrated part of many people’s summers. With good reason, due to its light, easy-going-but-flavorful natures (in most situations, that is). Actually, it’s connected so closely with summer, it’s almost a cliché – but what a tasty cliché! However, rosé cocktails aren’t so en vogue, which is a shame, because with the right rosé, you can make a layered, lovely, drink that also fits summer like a well-made bathing suit. I recently received a bottle (I know, lucky!) of Les Dauphins Côtes du Rhône Réserve rosé to prove this theory (well, is it a theory, if I’ve already proved it? I guess now it’s a rule? A law? Something along those lines, but I don’t want to get too sidetracked). A subtle glowing pink color, this rosé has the wine’s refreshing characteristics and an approachable crispness, with attractive fruits notes on the nose and tongue – both citrus and strawberries and more.
It’s worthy when the sun’s out all on its own, but also a perfect plaything when mixed with others. In this case, those others began with Sipsmith London Dry gin, a classic dry gin with just the right juniper surrounded by botanicals and citrus. Then, thinking of our rosé French history, I decided on another French favorite, Pineau Francois white pineau, an aperitif that has a grape-and-hints-of-orange-citrus delightfulness. With that trio in place, the drink was solidly sippable, but not to the heights I wanted. So, I brought in a fourth player, Scrappy’s unbelievable Black Lemon bitters (if you don’t know Scrappy’s read all about Scrappy’s), which brought an earth lemon-ness that rounded everything off. All together – yummy, and a hit for any summer party.
1-1/2 ounces Sipsmith London Dry Gin
3/4 ounces Pineau Francois white pineau
2 dashes Scrappy’s Black Lemon bitters
3 ounces chilled Les Dauphins Côtes du Rhône Réserve rosé
1. Fill a cocktail shaker or mixing glass hallway full with cracked ice. Add the gin, pineau, and bitters. Stir well.
2. Strain the above into a white wine glass. Add the rosé. Stir, gently, to combine.
April 6, 2018
This is based, as you can probably guess from the name, on the classic Scotch cocktail the Blood and Sand. To make it more huggy (not that the original isn’t huggy, mind you), I switched up said Scotch with local (for those of us living in Seattle, WA, that is, though really, hopefully, wherever you are you can track this down, too) Captive Spirits’ Peat Barreled Big Gin (PBBG). Rested or aged or finished as you will in casks that once held also-local Westland’s Peated American single malt whiskey, the PBBG has a swell juniper, orange, smoke, pepper, spice, and northwest-y nature that goes like a cuddly cuddle here. Try it, and then give me a hug if you like it (if you feel that’s too weird, a high-five is good, too). If making in summer, you may want to have it over the rocks instead of up. If it’s real hot, that is.
Hugs and Sand
1-1/2 ounce Captive Spirits’ Peat Barreled Big Gin
1/2 ounce Punt e’ Mes Italian vermouth
1/2 ounce Cherry Heering
1/2 ounce freshly squeezed orange juice
1. Fill a cocktail shaker or mixing glass halfway full with ice cubes. Add everything. Shake well.
2. Strain through a fine strainer into a cocktail glass.
March 30, 2018
First things first – this here cheek-tinger has a crucial ingredient not always available easily in the US. You can track it down sometimes online. And you can find it simply enough by traveling to the U.K. And really, you need a vacation right? I’m talking about Glayva liqueur, which is made in Leith, Scotland, through a combo of aged Scotch whiskies, citrus fruits, anise, clove, herbs, a whisper of heather honey, and more treats. It’s well worth trying and tracking down. Especially for this charming charmer, which mixes Glayva with old pal gin (a good U.K. gin makes sense, and I like one in a London traditional sense), cranberry, and orange juice, all together into a treat that will make your day, and your favorite favorite’s day, too.
Scottish Blush, from Ginger Bliss and the Violet Fizz
1-1/2 ounces gin
1 ounce Glayva
1/2 ounce cranberry juice
1/2 ounce freshly squeezed orange juice
Lime wheel, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the gin, Glayva, cranberry juice, and orange juice. Shake well.
2. Strain through a fine strainer into a cocktail glass and garnish with the lime wheel.
March 23, 2018
It seems like spring should be in full force now, right? If, wherever you are, it doesn’t feel like spring, then, hey, knock back a couple of these springtime delights, and you’ll feel the presence of spring in your soul, no matter what the temperature and sky shading. Why, you ask? It could be the gin (I like a gin with solid juniper here, but a few orange and floral notes sure won’t hurt either), or the lemon juice or grenadine (use homemade for gosh sakes) with their tangy tangs, or even the fruity garnishing. But I think, even moreso perhaps, it’s the Yellow Chartreuse (you may have guessed I’d say that from the title)! With a recipe of 130 plants (a recipe known only to two monks, who also are the only two who know the secret macerating and aging processes), it’s surprisingly smooth, delicate almost, a little sweet, and with lovely botanical and herb layers. A perfect partner for your springtime sipping.
Chartreuse Daisy, from Ginger Bliss and the Violet Fizz
2 ounces gin
1/2 ounce freshly squeezed lemon juice
1/4 ounce grenadine
1 ounce Yellow Chartreuse
Strawberry, for garnish
Orange slice, for garnish
1. Fill a cocktail shaker halfway full with cracked ice. Add the gin, lemon juice, and grenadine. Shake very well, until the shaker gets frosty.
2. Fill a goblet three-quarters up with cracked ice. Strain the mixture over the ice. Stir briefly. Float the Chartreuse over the ice, and stir again briefly. Garnish with the strawberry and the orange slice.
January 26, 2018
Funny, that this drink is mixed, with the title and all! But really, said title is from Pickwick (Pickwick Papers, I mean), and you know it goes so well, in a way, as this drink is very happy – and you will be, too, when drinking it. And by starting the year, more or less, with some happiness (we’re still new to the year, I feel), then you’ll continue along the same lines. Aw, but I’m rambling a little, as I’m prone to do, any time of the year. The real important notes here are Scrappy’s unmissable Black Lemon bitters, named for the spice used in Middle Eastern cooking, two vermouths, dry and the sweeter-and-lighter blanc, and a base of local Kur gin. Drink up – happiness awaits.
A Moment of Unmixed Happiness
1-3/4 ounces Kur gin
3/4 ounces dry vermouth
1/2 ounce Dolin blanc 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 twist.