August 26, 2022
Is it bad (bad might even be too pejorative a word, maybe, ill-advised, or self-aggrandizing, or silly, would be better words) to be having a drink on this here Friday that is called out in the title of a book written by my-own-self? That okay? Here’s hoping cause this little beauty is obviously in the book Ginger Bliss and the Violet Fizz, but it’s also a treat for the late summer days we’re living within at the moment. Why, you ask? I’m taking it that you mean the latter part, not the book part, so gonna go that route. It’s a summer hit, like most of the Fizz family (a hot weather family if ever there was one), due to its effervescent nature via the addition of club soda and ice! But, the florally crème di violette fits the blooming nature of summer (perhaps that’s diminishing in late August, but still, blooming bloomers), and the gin helps cut the heat metaphorically, if not literally. Add the teeniest lemon and simple, and boom, a drink you should have this time of year (as well as other times), even if you do feature it in a book title. I am!
The Violet Fizz
2 ounces gin
1/2 ounce crème de violette
1/4 ounce freshly squeezed lemon juice
1/4 ounce Simple Syrup
Chilled club soda
1. Fill a cocktail shaker halfway full with ice cubes. Add the gin, crème de violette, lemon juice, and simple syrup. Shake extra well.
2. Fill a highball glass three-quarters full with ice cubes. Strain the mixture into the glass.
3. Fill the glass with chilled club soda, stir well, and drink quickly, before those bubbles have a chance to fade.
Tags: cocktail, Cocktail Recipes, Friday Night Cocktail, Ginger Bliss and the Violet Fizz, The Violet Fizz, What I’m Drinking
Posted in: Cocktail Recipes, Gin, Ginger Bliss and the Violet Fizz, Liqueurs, Recipes, What I'm Drinking
July 29, 2022
I love Chartreuse. Both Green and Yellow. So, so much. Too much? I don’t know that that’s possible, but some might say it. So much, that during last winter when drinking outside at a bar I had a Chartreuse and Hot Chocolate (which is amazing, but that’s not the story), even though I had to spend a full ten minutes bar time explaining about Chartreuse to the friendly server, who then had to convince the bartender what I said I wanted was what I wanted. All worth it, my friends! But now it’s summer, and how to quench that love (as if love could be quenched! But thirst can) of a herbal-packed powerhouse like Chartreuse? Let me suggest this Chartreuse Daisy. It utilizes Yellow Chartreuse (whose recipe of 130 plants is only known only to two monks, who also are the only two who know the secret macerating and aging processes, which is amazing to astronomical levels), but you know what, you could make it with Green, too! And should! It’s a frosty mix, but I don’t find that kills the Chartreuse-y-ness, or the gin-ness (here, I’d like a layered gin such at Caorunn or Monkey 47 to place well), and the citrus and fruit just add summer to the mix, plus more flavor strata naturally. Altogether, this one will cool your afternoon or evening (or morning!), while delivering a whole bunch of goodness to the palate, herbs, fruits, deliciousness. All of which you, Chartreuse lover, deserve.
Chartreuse Daisy, from Ginger Bliss and the Violet Fizz
2 ounces gin
1/2 ounce freshly squeezed lemon juice
1/4 ounce grenadine (homemade grenadine naturally; homemade grenadine recipe at the bottom here if needed)
1 ounce Yellow Chartreuse (see Note)
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 through a fine strainer. Stir briefly. Float the Chartreuse over the ice, and stir again briefly. Garnish with the strawberry and the orange slice.
Note: Feel you need even more Chartreuse in your life? I know the feeling! If so, up to 1-1/2 ounces.
Tags: Chartreuse, cocktail, Cocktail Recipes, Friday Night Cocktail, Gin, Ginger Bliss and the Violet Fizz, green Chartreuse, grenadine, lemon juice, Sidetrack Distillery Strawberry liqueur, The Chartreuse Daisy, What I’m Drinking: What I’m Drinking, Yellow Chartreuse
Posted in: Cocktail Recipes, Gin, Ginger Bliss and the Violet Fizz, Liqueurs, Recipes, What I'm Drinking
May 13, 2022
I was at a bar with some old pals (not drinking Old Pals, funny enough, hahaha) just the other day, and thought for a moment how nice it was to be able to be at a bar having a drink with some old pals – what a world that a thought such as that would flit through my mind then, just considering most of my life that thought wouldn’t have even been a thing (at least the “in a bar” part, with the connotations of the pandemic life we’ve been living). At said bar – not what you might consider a “cocktail bar” if that makes sense, and know I don’t mean that pejoratively, but one that still had a nice bunch of bottles – we were sitting outside, and as it does in Seattle in May sometimes, with evening descending, rain started and the temperature also rapidly descended, and I was getting chilly, and for some reason decided I had to have a hot chocolate and Green Chartreuse. The jolly waitress did look at me strangely (with a big smile) for a moment, as no-one there had ever ordered that before! But it was a lovely mix (try it!). However, that’s not what I’m drinking tonight. But the Chartreuse plus being with old pals (mine being like shining sparkling jewels, to me, as I hope your old pals are to you) reminded me of one of my favorite cocktails, the Bijou, which features said Green Chartreuse, and which is also named for the definition of the word bijou which circles around gems and jewels and jewelry. Neat, right? Right!
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.
Tags: cockail, Cocktail Recipes, Friday Night Cocktail, Gin, Ginger Bliss and the Violet Fizz, green Chartreuse, lemon twist, sweet vermouth, The Bijou, What I’m Drinking
Posted in: Cocktail Recipes, Gin, Ginger Bliss and the Violet Fizz, Liqueurs, Recipes, vermouth, What I'm Drinking
January 7, 2022
Look, look, lookieeee! A new year has started. Which is good, cause, between us, last year, well (excuse my expressioning expression), sucked. Really! Not that there weren’t good and tasty and cuddly moments, I hope, for all, but it wasn’t the finest year IMHO (as they say). So, here’s hoping this here year will be better, and to help it on its way, I’m going to drink this lovely drink, called Three Wishes, after its three tasty ingredients: dark rum (I’m going with Diplomatico Reserva, which is so delicious), Rhum Clément Creole Shrubb (a beauteous blend of rums, bitter orange, and sweet), and amaretto (for me, wishing usually has an Italian component – I’m using Lazaroni). How will me drinking this help? Well, lesser-know fact: when you drink this, you can actually make wishes, and all mine will be for a lovely 2022 for us all. Yeah, I’m that way, but the good part is, you can have one of these and also wish for the same!
Three Wishes, from Ginger Bliss and the Violet Fizz
2 ounces Diplomatico Reserva dark rum
1 ounce Rhum Clément Creole Shrubb
1 ounce Lazaroni amaretto
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the rum, Creole Shrubb, and amaretto. Stir well.
2. Strain into a cocktail glass. Make good wishes.
Tags: amaretto, cocktail, Cocktail Recipes, dark rum, Diplomatico Reserva Exclusiva rum, Friday Night Cocktail, Ginger Bliss and the Violet Fizz, Rhum Clément Creole Shrubb, Three Wishes, What I’m Drinking
Posted in: Cocktail Recipes, Ginger Bliss and the Violet Fizz, Italy, Liqueurs, Recipes, Rum, What I'm Drinking
October 22, 2021
I have a deep fondness (I know, this is, oh, a little patting-yourself-on-the-back-y) for some of the headnotes (the intro paragraph/graphs before the recipe, though you probably knew that) in Ginger Bliss and the Violet Fizz. Including the one for this drink, which is short, but still I hope fun, and introduces the players and such. So much so that I’m going to just do the ol’ cut-and-pasting of said intro right here:
Featuring the bracing and bountiful bam! of Italian digestivo Fernet-Branca over a layer of rumbling dark rum and a lovely lash of apricot liqueur and a tiny tang of lime, the Whip should be unveiled only when attempting world conquest (in the board game Risk, that is) or having a marathon video game session when the games are medieval or oriented earlier (such as Prince of Persia, say) or having a double elimination (’cause every player needs a second chance) shuffleboard tournament where the winner triumphs thanks to the singular method of ricocheting the puck off the sidewalls to hang gracefully on the board’s edge—without falling over. A conqueror indeed.
The Whip of the Conqueror, from Ginger Bliss and the Violet Fizz
1 -1/2 ounces dark rum
1 ounce Fernet Branca
1/2 ounce apricot liqueur
1/4 ounce freshly squeezed lime juice
Lime twist, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the rum, Fernet Branca, apricot liqueur, and lime juice. Shake while longing to be the conqueror.
2. Strain through a fine strainer into a cocktail glass, and garnish with the twist.
Tags: apricot liqueur, cocktail, Cocktail Recipes, dark rum, Fernet Branca, Friday Night Cocktail, Ginger Bliss and the Violet Fizz, lime juice, The Whip of the Conqueror, What I’m Drinking
Posted in: Cocktail Recipes, Fernet Branca, Ginger Bliss and the Violet Fizz, Italy, Liqueurs, Recipes, Rum, What I'm Drinking
December 22, 2017
Washington State distillers are dreamy (you probably have realized my feelings in this already, as I do go on – but they are awesome!), with so many worthy bottles out already, and more continuing to be released regularly. The latest example? Chambers Bay Straight Bourbon. A follow up to their highly-regarded 20-month aged Greenhorn bourbon, Chambers Bay Straight Bourbon is aged 3-1/2 years, and made from sweet yellow corn and soft white wheat from Grant County, WA, and the distiller’s proprietary wild-yeast strain harvested from a local apple orchard. If that wasn’t enough, though, the real sets-it-apart-thing here is that the aging takes place on a boathouse floating on the Puget Sound – from what I’ve been told, it’s the only whiskey in the world aged that long on the water, where the waves and tides speed up the aging (that’s the theory, at least). End result? A darn tasty tipple, with some nice sweetness from the wheat, and a mingling of sea-salted caramel, toffee, fig, orange, and chocolate.
It’s dandy to enjoy as a solo act, but of course I also wanted to try it in cocktails, and after trying this and then trying that, liked it best in The Hounds They Start to Roar. That drink has a bit of a history, which we won’t get it to too much here (you’ve already read the full story in Ginger Bliss and the Violet Fizz anyway, right? Right!), but I will remind you that the name comes from a Tom Waits’ song, as do the ingredients, in a way. Said ingredients are bourbon, naturally, but also St. Elizabeth Allspice Dram (the spice flavors contained therein, cinnamon, clove, and others, go wonderfully with the Chambers Bay bourbon mélange), brandy (which helps balance everything out), and Peychaud’s bitters (which adds another herbal tint or two). Together, it’s a drink fit for any sailor, dog lover, song-singer, or person reading this blog, which means you. Take it out for a walk or a sail and see if I’m right.
The Hounds They Start to Roar, from Ginger Bliss and the Violet Fizz
2 ounces Chambers Bay Straight Bourbon
3/4 ounce St. Elizabeth Allspice Dram
1/2 ounce brandy
2 dashes Peychaud’s bitters
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the whole bunch of ingredients. Stir well.
2. Strain into a cocktail glass or comparable.
Tags: bourbon, Brandy, Chambers Bay Straight Bourbon, cocktail recipe, Cocktail Recipes, Distillery, Friday Night Cocktail, Ginger Bliss and the Violet Fizz, Peychaud bitters, St. Elizabeth's Allspice Dram, The Hounds They Start to Roar, Washington distillery, What I’m Drinking
Posted in: Brandy, Cocktail Recipes, Distillery, Ginger Bliss and the Violet Fizz, Liqueurs, Recipes, What I'm Drinking, Whiskey
September 22, 2017
It’s now Fall, as of today, actually, September 22, and your summer is now fading into a dream, as summer sadly always does. But if you miss the hot nights of the sunny months now in the past, and want to try and rekindle a little of that lovely summertime feeling, you might try this drink – though I wouldn’t have it alone. Have it with someone you are either close to (in a cuddly sense) or want to be close to, as it is – legends say – a romantic summer drink. That’s my advice, at least.
Hot Night in Hidalgo, from Ginger Bliss and the Violet Fizz
2 ounces dark rum
1-1/2 ounces Damiana
3/4 ounce fresh pineapple juice
Pineapple chunk, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the rum, Damiana, and pineapple juice. Shake well.
2. Strain into a cocktail glass. Garnish with the pineapple chunk, and dream of a sunshine daydream with your favorite daydreamer.
Tags: cocktail recipe, Cocktail Recipes, Damiana, dark rum, Friday Night Cocktail, Ginger Bliss and the Violet Fizz, Hot Night in Hidalgo, pineapple juice, What I’m Drinking
Posted in: Cocktail Recipes, Ginger Bliss and the Violet Fizz, Liqueurs, Recipes, Rum, What I'm Drinking
April 7, 2017
This sounds so sticky in a way, and sorta yucky, and other “y” ending words that don’t imply springtime (okay, maybe spring is a little sticky sometimes – your mileage may vary on this intro sentence). But this is actually a fairly bright little number, with the rum base a precursor to summertime’s funtimes, and the juices being juicy, and a little sweet and that hint of maraschino that is another dream entirely. But I’m all over the map of descriptions now, and the seasons, and probably every line that denotes what’s proper in a drink introduction. But this is called Stockholm Tar! Whatdya expect? Just sip, laugh, sip, laugh.
Stockholm Tar, from Ginger Bliss and the Violet Fizz
1-1/2 ounces dark rum
1/2 ounce freshly squeezed lime juice
1/2 ounce cranberry juice cocktail
1/2 ounce Simple Syrup
1/4 ounce maraschino liqueur
Lime slice for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the rum, lime juice, cranberry juice, simple syrup, and maraschino liqueur. Shake well (you want to ensure it doesn’t get a tar-like appearance).
2. Strain the mix into a cocktail glass. Garnish with the lime slice.
Tags: cocktail recipe, Cocktail Recipes, dark rum, Friday Night Cocktail, Ginger Bliss and the Violet Fizz, maraschino liqueur, Stockholm Tar, What I’m Drinking
Posted in: Cocktail Recipes, Liqueurs, Recipes, Rum, What I'm Drinking