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.

March 16, 2018

What I’m Drinking: The Dublin 8

dublin-8This all-time St. Patrick’s Day dreamweaver is one I suggest to every person I know for celebrating on March 17, cause it’s delicious, sure, and so much better than the array of chemically-green’d beer and such often served on the day. But also cause it was created by Jeremy Sidener, a true gentleman from Kansas, of which there aren’t many – true gentlemen, that is. The Dublin 8’s also fantastically refreshing. So, what are you waiting for? Might as well start celebrating now, right?

The Dublin 8

Ice cubes
2 ounces Irish whiskey (I originally used Clontarf 1014 in this, but others would shine as well)
3 ounces freshly squeezed orange juice
3 ounces chilled ginger ale or ginger beer
Lime quarter for garnish
Lime slice for garnish

1. Fill a highball glass, or similarly-sized glass, three quarters up with ice cubes. Add the whiskey.

2. Add the orange juice and ginger ale.

3. Squeeze a lime wedge over the glass, and then drop it in. Stir gently. Garnish with the slice of lime.

August 11, 2017

What I’m Drinking: The Dark and Stormy

dark-and-stormyYou know what? Having this hot-weather, shipboard, beachy, rummy, ginger-y cool-down-er back in action pretty much everywhere is a swell situation for us all to be within. Going back to the post WWI years, the dark (rum) and stormy (ginger beer) dance-of-deliciousness (yep, I used that phrase) has always delivered in an easy-going manner, so it’s odd that it fell a bit off bar menus and the common tongue (so to speak) for a while. Could be the lack of good ginger beer (now, we have oodles), or the lack of adventuresome natures in some of our ancestors, or a fear of names connected by “and.” Maybe all of the above? All I know is that I don’t care! It’s hot outside, and pouring one of these makes it so much cooler.

The Dark and Stormy

Ice cubes
2 ounces dark rum
Chilled ginger beer (lots of options but I think Rachel’s is dandy)
Lime wedge for garnish

1. Fill a highball glass three-quarters full with ice cubes. Add the rum.

2. Fill the glass with ginger beer, smoothly and regularly.

3. Squeeze the lime wedge over the drink, and then drop it like it’s hot. Stir, but cautiously – no need to rock the boat too much at this point.

July 1, 2016

What I’m Drinking: Cowboy Healer

This refreshing relative of the Diablo cocktail is sure to become a summertime favorite, whether you’re wearing your 10-gallon hat and chaps (and maybe little else – it is summer after all, and very sweltering) or normal attire. It uses one of the new Stolen Fruit cocktail mixers, which I surely hope are available in your town (if not, complain to the mayor). Not a “cocktail mixer” in the yucky, pre-made un-natural way, but instead, grape-based, and more just a mixer in really-good-thing-you-add-to-booze way. What happens is, they use the fresh-pressed juice from green grapes (which is called verjus, if you’re feeling fancy), combined with other natural flavors, to make mystical (why not?) liquids, which can be added in with spirits and liqueurs and such to make cocktails and highballs and more, oh my, or just added to soda water or other juices to make fine non-boozy beverages.

So, I recently received a few to try out (I know – I’m lucky!), and made this very drink with the Hibiscus Grenache Stolen Fruit mixer, which is not only perhaps the most poetic (the word “hibiscus” is really poetic, me thinks), but which also boasts a berry, zingy, and tiny bit spicy flavor that to me screamed out tequila! Tequila! Tequila! As that’s another summer favorite around these parts, the combo felt right. And you know what? It was! Try the below, and make your summer not only more bubbly, but just plain better.

cowboy-healerCowboy Healer

Ice cubes
2 ounces Reposado tequila (I went with Corralejo Reposado, and it was great)
1-1/2 ounces Stolen Fruit Hibiscus Grenache
4 ounces ginger beer (I used Q ginger beer, and it spiced right)
Lime wedge, for garnish

1. Fill a cocktail shaker shaker halfway full with ice cubes. Add the tequila and the stolen fruit. Shake well.

2. Fill a highball glass (preferably one shaped like a boot) three-quarters up with ice cubes. Strain the mix from step 1 into the glass.

3. Top with the ginger beer. Stir well. Garnish with that lime.

September 5, 2014

What I’m Drinking: Punt e’ Mes Highball

If you’re lucky enough to be sitting outside under some late-summer sun, feeling a wee bit warm, even, and wondering how in the world life could be any finer . . . well, pour yourself one of these and you’ll see how. This is, for sure, in my top ten list of sitting-in-the-sun drinks, one that manages to cool you down without sacrificing any flavor – it has oodles of flavor, actually, an amazing amount thanks to the two ingredients, Italian bitter-kissed sweet vermouth stalwart Punt e’ Mes (from all the way in 1870, for you history buffs), and ginger ale or ginger beer (I used to use the former, but have tried the latter recently with outstanding results). The herbal and spice layers in here are only a wee bit less amazing than the drink’s power to refresh you, when you’re under that sun alluded to earlier.

punt-e-mes-highball

Punt e’ Mes Highball

Ice cubes
1-1/2 ounces Punt e’ Mes
3 ounces ginger ale or ginger beer

1. Fill a smallish highball glass or a big rocks glass three-quarter-ish up with ice cubes. Add the Punt e’ Mes.

2. Top with the ginger ale. Stir. Be happy.

Rathbun on Film