April 6, 2021
There is nothing quite like discovering a new book you enjoy, and when you add that it’s written by an author you haven’t yet read? Well, you get to feel a bit what the great explorers and their crews felt right before they yelled “land, ho!” approaching a new piece of earth. Let’s hope they treated the inhabitants as well as you treat said new book and author! I recently had this experience with a book called The Widows of Malabar Hill, written by Sujata Massey. Taking place in Bombay in 1921 (and, it turns out, Bombay and other spots in India in 1916), it features the city’s only female lawyer in that year, Perveen Mistry. The mystery around said widows, and a murder, and the history surrounding them and our lawyer is all well laid out, with chapters that take place in different times alternating in a way that keep character history and the main story both moving while drawing you in. All good, right? But what makes the book even better is its incredibly evocative descriptiveness of the time, the culture, the food, the streets, the smells, the religions, the laws and legal processes, the colors, the sounds, which brings a place and place in time I didn’t know much about to bubbling life. Not to mention it ends with a drink (see quote below)! I can’t wait to read more by Sujata Massey – and I suggest you do the same.
Smiling at him, she said, “I’ve just a few questions. I’ve heard this magnificent hotel was founded to allow equal hospitality to Indians and foreigners. Is that really true?
He nodded. “It most certainly is.”
“To allow male guest alcohol – but not the female guests – runs against the idea of equal hospitality, doesn’t it?
“Well, I – you don’t say, but –” He had no further words.
Five minutes later, Perveen had a frosty gin-lime in front of her, and Alice had her whiskey-soda.”
— Sujata Massey, The Widows of Malabar Hill
March 26, 2021
It’s a familiar and beloved story with an alluring gravity: you are walking by your liquor shelves (or cabinet, or bottle stash, or near-toppling table, or bar cart, or horse’s buggy, or pie safe, or wherever you choose to keep your booze) and you catch, from the corner of your eye, a little wink from a gin bottle. Wink-wink, you think you saw, and knowing how flirty gin is, you stop, and peer at the bottles (in this scenario you have more than one type of gin, which I’m sure you do), and try to decide which gin is calling you over, wink imagined or not, because by now all this gin-ing has made you thirsty for a gin drink.
Well, I am here to help, with The Earth’s Attraction, a drink I made with Bluewater’s Halcyon gin, made up this way in Everett, WA, and “distilled by open flame” as they say. It brings a layered London-style, with reliable juniper backed by citrus and spice (a little angelica, orris root, and cinnamon). Yums. It provides the gravitas and base here, with our secondary players being dry vermouth (for the botanical and lighter herbal accents), Giffard’s Crème de Pêche de Vigne (for the vineyard peachy-ness we all desire, a wee bit of sweet, and nuttiness, too), and Scrappy’s Orange bitters (because bitters makes it better – plus orange layers and deep herb and spice notes). Oh! And a twist of lemon, whose heavenly citrus oils bring it all together, like Saturn’s rings. Celestial enough? I think so!
The Earth’s Attraction
2 ounces Bluewater Halcyon gin
1/2 ounce dry vermouth
3/4 ounce Giffard’s Crème de Pêche de Vigne
Dash Scrappy’s Orange bitters
Lemon twist, for garnish
1. Fill a mixing glass or cocktail shaker halfway full with cracked ice. Add all but the twist. Stir well.
2. Strain into a cocktail glass. Garnish with the twisty twist.
March 2, 2021
As we continue traveling with our pal Charles Dickens writing as The Uncommercial Traveller (be sure to read The Uncommercial Traveller Cocktail Talks Part I and Part II, to have a little more background on this collection of essays that isn’t perhaps read enough – oh, and be sure to see all Dickens Cocktail Talks, too), today we walk with him through London into a dining establishment that he’s very positive on, due to it’s low prices and big portions (remaining taste throughout), all focused it seems to me to be supportive of all income ranges. Great, right! Except there’s one facet that Dickens isn’t a fan of, and, really, who can blame him.
The most enthusiastic admirer of those substantials, would probably not object to occasional inconstancy in respect of pork and mutton: or, especially in cold weather, to a little innocent trifling with Irish stews, meat pies, and toads in holes. Another drawback on the Whitechapel establishment, is the absence of beer. Regarded merely as a question of policy, it is very impolitic, as having a tendency to send the working men to the public-house, where gin is reported to be sold. But, there is a much higher ground on which this absence of beer is objectionable. It expresses distrust of the working man.
— Charles Dickens, The Uncommercial Traveller
February 26, 2021
Sometimes, even in the shortest month of the year, time seems to drag – perhaps you agree? Maybe not? Either way, the days (lovely as they are) on occasion go slow, which is sometimes good, as that way we can enjoy each hour and second to the fullest, but sometimes isn’t as good, as we wait for travel to be easier and all that. And as we can’t do much about it (and maybe shouldn’t) cause time is as far as we know so far is a constant, why not ratchet up the rapidity by feeling that you’re moving fast by drinking a drink called Supersonic! Not that this drink moves the drinker, or time itself, faster, but it is called Supersonic! And even saying it makes it seem that speed is going Supersonic! That gin, Green Chartreuse, lime juice, and simple syrup make up this drink called Supersonic! At least when you add a lemon twist to the glass, then it’s Supersonic! The green and gold together is Supersonic! While none of the above does change time, it certainly makes the passing time more fun, and, well, more Supersonic!
The Supersonic, from Ginger Bliss and the Violet Fizz
1-1/2 ounces gin
1 ounce Green Chartreuse
1/2 ounce freshly squeezed lime juice
1/4 ounce Simple Syrup
Lemon twist, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the gin, Chartreuse, lime juice, and simple syrup. Shake as if you were changing the speed of time.
2. Strain into a cocktail glass. Squeeze the twist over the drink, and then swish it into the glass.
December 4, 2020
This lovely number is an ideal dance partner (or, to put it another way, drink) for the snazzy winter season that is upon us. Pretty, tasty, and pretty tasty, it two-steps gin and Lillet Blanc and then cuts in a small twirl of Angostura and orange. Just a swirling of light herbs and spice and citrus (oh, I’d go with a flavorful gin, here, one with a juniper smooch and not a juniper punch). While this December’s celebrations may not be at the scale as past years, there’s no reason not to enjoy a drink this fine no matter what the celebration entails. You deserve both it and a Great Secret. Really, you do!
Great Secret, as featured in Ginger Bliss and the Violet Fizz but originally, I found it in Patrick Gavin Duffy’s The Official Mixer’s Manual (the Alta 1934 version).
2 ounces gin
1 ounce Lillet Blanc
Dash of Angostura bitters
Orange twist, for garnish
Orange slice, for garnish (optional, used instead of above twist)
1. Fill a mixing glass or cocktail shaker with cracked ice. Add the gin, Lillet, and bitters. Stir well.
2. Strain into a cocktail glass. Twist the twist over the glass and then drop it in.
November 27, 2020
No matter what the world throws at you, or has thrown, I hope that you’ve still had some sort-of Thanksgiving (if you’re someone who celebrates such holiday), with some scrumptious food, and that you’ve perhaps stuffed yourself some, and have some leftovers, specifically some leftover cranberry sauce (or some brand-new cranberry sauce, if you want to just get fresh for your day-after-Thanksgiving drink), so you can pour yourself the classic day-after-stuffing-and-mashed-potato cocktail: The Gizmo.
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 through a fine strainer into a cocktail glass. Drink up, Thanksgiving-style.
November 6, 2020
Okay, obvious statement number one: you know what’s awesome? Pals are awesome. Perhaps moreso now than ever (now meaning the moment I’m typing, which is during a very bad year – future reader, I hope whatever time you’re reading this is more conducive to swell-ness), which is a somewhat interesting statement as it can be harder to see (and here I mean see for reals, not through a screen – not that that isn’t real per se, but not as real real, really) to see said pals. Make sense? Clear as brandy? How about, obvious statement number two: awesome pals who make tasty things and then drop them off for you are, well, awesome! Which is what happened for me recently, as pal Rebecca (genius pal, I might say) sent some homemade plum shrub and grenadine our way, and what a pandemic helper they have been! More of the latter later, but today, we’ve delving plum shrub style, as I used it to make a tasty (if I can say so without sounding like a lame-o) sipper which I’m calling Spirit and Substance.
It starts (duh!) with tangy, zingy, fruity plum shrub. I don’t know how it’s made, but can find out if you’re desperate. I matched with with a gin (gin and fruit = yum), specifically Sipsmith London Dry gin, which I adore due to its dry, citrus, fruit (dare I say marmalade), character. But I didn’t stop there! I thought about it (often we just see shrub+base spirit+ soda, but more felt appropriate), tried this and that, and ended up with more fruit in the way of Sidetrack Blackberry liqueur. Made outside of Kent, WA on the same farm the blackberries (and other delights) are grown, its rich berry body was the ideal addition. And then, soda, ice, lemon twist, and boom! A drink that’ll bring summer into fall, and pals into your heart, if not your home bar.
Spirit and Substance
1-1/2 ounce Sipsmith London Dry gin
3/4 ounce plum shrub
1/2 ounce Sidetrack Distillery Blackberry liqueur
4 ounces chilled club soda
Lemon twist, for garnish
1. Add the gin, shrub, and liqueur to a mixing glass or cocktail shaker. Stir well.
2. Fill a highball or comparable glass three-quarters up with ice cubes. Strain the mix from step one into the glass, over the ice.
3. Add the club soda, and stir to combine. Garnish with the twist.
October 16, 2020
You know I like to make drinks, and I know you know, and you know I know you know, ad infinitum. However, I have to say – I also like drinks made for me. This is perhaps obvious for those who followed my past escapades writing about Seattle bars (the finest bars in the cosmos), but here I’m not talking about professional slingers and shakers and strainers making me drinks; instead, I’m talking about home-bartending pals. Now, due to our circumstances (sucky, circumstances, that is, so do your part to help) it’s not as easy as hopping off a whiskey barrel to have fine drinks made by said pals. However (part II), I was just lucky enough to have a nice socially-distanced evening in the lovely back yard of two pals. Julie and Leroy, and during said evening Leroy made me an absolutely tasty Aviation. I hadn’t flown the friendly Aviation skies for far too long, so it was a treat on multiple levels. It’s such a swell cocktail, the gin base botanicals mingling with the lemon tang, maraschino nuttiness, and crème de violette’s bouquet. Pretty, too, though my pic does it no justice. Forgive me, but I was more interested in distanced-chatting that in picture taking! Now, I didn’t watch up close how Leroy made his high-flying Aviation, so for the ol’ Spiked Punch blog, I’m going to use the recipe from Ginger Bliss and the Violet Fizz. It might not soar to the same heights, but it’ll get you there!
The Aviation (using the recipe from Ginger Bliss and the Violet Fizz)
2 ounces gin
1/2 ounce freshly squeezed lemon juice
2 teaspoons maraschino liqueur
1 teaspoon crème de violette
Maraschino cherry (as long as you can get a good one, from Luxardo for instance), for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the gin, lemon juice, maraschino liqueur, and crème de violette, and shake well.
2. Strain the mixture into a cocktail glass and garnish with the cherry.