September 29, 2017
Like you, some nights (not many, but say one or two or three a lifetime) I find myself just browsing The Calvert Party Encyclopedia (1960 edition). It is “Your complete guide to home entertaining,” after all. Not to mention being,“the party book that gives you the power to please.” Now that’s power! But all joshes aside, it’s a better version than many company sponsored books (and worse than some as well), with a bunch of drink recipes including their products, and some others not, and some food ideas, and general party ideas and tips, and bar set up stuff. Not a bad little browser. And when browsing, I came across the Up-to-Date – maybe again? Maybe I’ve seen it somewhere else? I was intrigued, no matter which or what, and decided to give it whirl. In the book/manual/novella, it’s made with Calvert Reserve, but to keep it really up-to-date, I decided to sub out the Calvert Reserve (sorry Calvert!), with the latest bit of WA-state deliciousness to show up at my house: Epic Sht Gin, from the fine folks at Cadée Distillery on Whidbey Island.
It’s not as big a switch as you might think – being that the Epic Sht Gin is of the barrel-aged gin variety, so shares a kinship with whiskey as you might imagine. It’s a nicely-layered number, with the botanical notes of the gin still there, but also notes of spice and wood and a little nuttiness from the barrel, with a vanilla undertone, too. It’s not easy to get outside of the distillery as of this writing (but the distillery is well worth visiting), but hopefully by the time you’re reading, it’ll be more available. Also, its particular character I thought would go well with sherry – and I was right! Me and the fine folks at Calvert, that is! Try the below and see if I’m right (tip: I am).
1-1/2 ounces Cadée Distillery Epic Sht Gin
1 ounce Tio Pepe fino sherry
1/4 ounce Grand Mariner
2 dashes Angostura bitters
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add it all. Stir in a party manner.
2. Strain into a cocktail glass. Get up-to-date
June 30, 2017
I was recently in the U.K. (London, Dover, Warehorne) with wife Nat and some of my bestest pals, Jon and Nicole. It was a groovy trip (you should visit all three places, right now!), and we had oodles of English fun. At the beginning, in old Londinius, we had a little apartment, and while we visited some swell bars (especially Oriole, which is wonderfully dreamy), we also hung out in the apartment drinking G&Ts. To do it right, the G we used was from the East London Liquor Company, picked up at their stall at the bountiful Borough Market.
The first distillery in London’s east end in over a century, the East London makes vodka, rum, whisky, and of course gin, including their flagship Dry Gin, which is what we had! Made from 100% British wheat and using both vapor and direct infusion of spices, citrus, and juniper, it boasts a clear juniper and lemon/grapefruit taste underlined by cardamom, coriander, and more. Yummy stuff. We also picked up a bottle of 3/4Ounce Tonic Maison tonic syrup – from Montreal! We were very international. The Maison has a steady bit of cinchona bitterness and spices and mingled nicely with the gin. It all made from some wonderful moments, sitting around with good friends sipping while discussing the wonders of London.
Gin and Tonic
1/2 ounce 3/4Ounce Tonic Maison tonic syrup
1-1/2 ounces East London Liquor Co. Dry Gin
3 ounces soda water
Lime wedge, for garnish
1. Add the Tonic Maison and East London Liquor Company gin to a brandy snifter (or highball, or whatever glass they have at your rented space, as the case may be). Stir briefly.
2. Add a decent amount of ice to the glass. Top with the club soda. Stir well, but carefully.
3. Garnish with the wedge. Dream of London (or, if you’re there, of Montreal).
June 23, 2017
It’s interesting – we hear “leaves” and we think “fall,” because seasonally that’s when leaves become more iconic I suppose. Which may be backwards, since so many leaves are in place now, providing shade and such. And anyway, when titling this drink “Afternoon Leaves,” I was thinking more that it feels like such a nice drink for the end of the afternoon, the moment when afternoon itself is leaving to make room for dusk and evening.
Whew, that almost got too sappy! Late afternoon is also when many have tea (those pals in the U.K. first and foremost perhaps), and that also ties into this drink, since one of the two ingredients is Four Leaf Spirits Liath, an Earl Grey tea-infused gin. Pretty neat! Four Leaf is a small (in square feet, but not in taste) distillery in Woodinville, WA that makes tea-infused spirits and liqueurs (and rums under the Puget Sound Rum Company moniker), and also donates a portion of proceeds to cancer research and education-focused non-profits. Drinking and doing good is, well, good!
The Liath (named after the Irish for “grey”) is swell all on its own, with the juniper and botanicals from the gin mingling around the citrusy bergamot from the tea. But in the declining afternoon hours (which can be a little lonely), I wouldn’t want it to operate alone, and so picked a perfect partner: Italian vermouth legends Carpano’s Bianco vermouth.
I just recently picked up a bottle of this elixir, and it’s a special tipple, starting from the citrus, fruit, and nutty nose to the light-but-full taste, which has the flavors promised to the nose, with a touch of white-wine mineral-ness. Delicious solo as well, when combined with the Liath you have a complex but so sip-able cocktail. Try it, in the afternoon of course.
2 ounces Four Leaf Spirits Liath Earl Grey tea-infused gin
1 ounce Carpano Bianco
Lemon twist, for garnish
1. Fill a mixing glass or cocktail shaker halfway full with cracked ice. Add our two charmers. Stir well.
2. Strain into a cocktail glass. Garnish with the twist.
May 19, 2017
Washington is a state under a good sign, one with I think an awesome good fairy (or whatever mythological taker-carer-of creature you’d like), and just lucky, because we have such an outstanding local distillery community. We have distillers of all types, and some make a wide range of tasty products – one of those is Skip Rock distillery out of Snohomish, WA. They make rums, whiskeys, vodkas, liqueurs, and recently unveiled their Bicycle Tree gin, named after a local legendary tree you could ride cycles through, and with a classic-via-the-northwest flavor (juniper, local botanicals, yumminess). They have so many options I thought – why not make a single-distillery cocktail? Single-barrel things are all the rage, but a single-distillery cocktail, which only uses ingredients from one distillery? That’s next wave stuff people! And exactly what I did here, using that new gin as a base, then their tangy and fresh Raspberry liqueur with it, and a little of their walnut-y Nocino to round it out. Lots of layers of flavors, starting with fruit and those gin-ical botanicals and spices, and then ending a little nutty, it’s all here, and all from one distillery.
1-1/2 ounces Skip Rock Bicycle Tree gin
1 ounce Skip Rock Raspberry liqueur
1/2 ounce Skip Rock Nocino
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add all the Skip Rock. Stir well.
2. Strain into a cocktail glass. Drink up.
February 21, 2017
I recently re-read (for the, oh, let’s say, fourth time) Graham Greene’s classic short post-WW-II Vienna thriller The Third Man. It was written specifically to be made into the (possibly) more classic movie of the same name, and is entirely worthwhile. And a quick read, too, as it both keeps you on the edge of your reading chair or couch – as you, along with the amazingly-named Rollo Martins, unravel the mystery of Harry Lime – and because as mentioned, it’s short. It also has a couple of neat bar scenes. I especially like the description below.
After he left me, Martins went straight off to drink himself silly. He chose the Oriental to do it in, the dreary smoky little night club that stands behind a sham Eastern façade. The same semi-nude photographs on the stairs, the same half-drunk Americans at the bar, the same bad wine and extraordinary gins – he might have been in any third-rate night haunt in any other shabby capital of a shabby Europe.
– Graham Greene, The Third Man
February 7, 2017
Not so long ago in the past (though, admittedly, not yesterday either), wife Nat and I were lucky enough to go with some pals out to Scratch Distillery in Edmonds, WA to take part in one of their Ginology classes, where you end up with a bottle of your very own gin – one you designed! It’s neat, and even neater was that I got to write an article about Scratch Giniology for the Seattle magazine. You should read it! And then go do the class.
February 3, 2017
I say, go into January with bubbles; go out of January and into February with bubbles. And love, of course. And Parfait Amour (which, you know, gets a bad rap – some of it deserved, as it can be a sickly sweet kind of love at times). But damnit, it’s a worthy love here. Ya’ hear? And this drink (which itself can run sweet for some – but on occasion sweet isn’t bad. The orange juice, if fresh as the driven snow or some such, should help balance. You could also drop the simple altogether, now that I think about it. Again, though, you may want to sweet up. That’s okay, too.), as well as being a good end-of-the-year’s-first-month choice, is also not a bad idea for you and yours to snuggle with on the up-coming Valentine’s Day. It checks the boxes for that: ingredient with “love” in title, sparkling and classy, Peychaud’s for health, and gin to base it all on. See what I mean?
The Poor Harriet, from Ginger Bliss and the Violet Fizz
1 ounce gin
1/2 ounce Parfait Amour
1/2 ounce simple syrup
1/2 ounce freshly squeezed orange juice
Dash of Peychaud’s bitters
1. Fill a cocktail shaker halfway full with ice cubes. Add the gin, Parfait Amour, simple syrup, orange juice, and bitters. Shake well.
2. Strain into a flute glass. Top with chilled Prosecco. Be loved.
January 27, 2017
Earlier in this blog’s lifetime, I had a Cocktail Talk post quoting (as they do) from the Margery Allingham book Tether’s End, and in said post I mentioned that I thought that title would be a good name for a drink. And I was right! And this is that drink. Not cause this drink is an “end” of anything (though it like all drinks will have an ending sip), but just cause I thought the name was neat. But when making up a drink to match the name, I did want to at least align with the source in a manner or two, so I started with gin, it being an English favorite and all (and I went with Boodles, an English gin, naturally). For the next step, I browsed the liquor-shelves-of-doom, and decided to use (symbolically, and to add a delightful randomness) the very last bottle currently on the very top shelf – the end of one’s tether is often a time when you feel you’re at the very edge of a very high ledge. Lucky (and this was random) that bottle was Amaro di Toscana, an amaro now available over here stateside (when I first had it, years back, in Italy, and when I first brought a bottle back, it wasn’t). To add a final homage into the drink, I wanted something sort-of tethering – by that, meaning, an anchor, as a “tether” can be a cord (or cord-like item) that anchors one to a fixed object. So, as you might guess, I went with homemade grenadine, tethering everything to my own home. Isn’t that lovely? Well, if you don’t agree, you will agree the drink itself is lovely, I’ll bet. Try it, and see.
2 ounces Boodles gin
1 ounce Amaro di Toscana
1/2 ounce homemade grenadine
1. Fill a cocktail shaker halfway full with ice cubes. Add all three tethers. Shake well.
2. Strain into a cocktail glass. Drink to the last drop.