February 3, 2017

What I’m Drinking: The Poor Harriet

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

Ice cubes
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
Chilled Prosecco

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 6, 2017

What I’m Drinking: The Trocadero

Still thinking about what that perfect resolution for 2017 might be? Wavering between tired old standbys like losing weight, writing letters, wearing cooler socks, and reading more? Okay, wait, those are all great – do all of those. But also, let me propose another righteous resolution. Drink more vermouth. Vermouth, so often relegated to a sidekick or less, is making I believe a comeback, or in-roads, in a more serious way in the U.S. of A. Get on the train now, before the train is out of the station with all the vermouth in it. And a terrific way to tot up your vermouth-ing is with this very cocktail, The Trocadero, which uses both dry and sweet vermouths. It was never so easy to hold to a resolution.

The Trocadero, from Ginger Bliss and the Violet Fizz

Cracked ice
1-1/2 ounce dry vermouth
1-1/2 ounce sweet vermouth
1 dash orange bitters
1/4 ounce homemade grenadine
Lemon twist for garnish

1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the vermouths, bitters, and grenadine. Stir well.

2. Strain into a cocktail glass. Garnish with the lemon twist.

October 24, 2014

What I’m Drinking: Underlined Passages

underlinedpassagesSomehow I came up with this when reading J. Robert Lennon stories. And it’s a darn good drink. A wee sweet, but well-balanced by the richness of the egg and the kick of the brandy. Dang, that’s sorta like Lennon. Maybe? Maybe. You read him and find out and let me know. One thing that’s totally for sure (like, for sure), is that if you want to create a drink this amazing, you’d better delve into the J. Robert Lennon oeuvre. You’d better.
Underlined Passages, from Ginger Bliss and the Violet Fizz

Ice cubes
1-1/2 ounces brandy
1 ounce Navan vanilla liqueur
1/2 ounce Dumante Verdenoce pistachio liqueur
1 egg white, preferably organic

1. Fill a cocktail shaker halfway full with ice cubes. Add the brandy, Navan, Dumante, and egg white. Shake exceptionally well.

2. Strain into a cocktail glass.

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June 10, 2014

Have a Cocktail With Me at Zinc on June 14th!

Hello friends! Come have a couple free drinks made by me on June 14th, from 4 – 7 pm. What, you say, free drinks? Yes, I’m hosting a cocktail party at the awesome Zinc Art + Interiors,102 3rd Ave South, Edmonds, WA, on the 14th. I’ll be serving two drinks from
Ginger Bliss and the Violet Fizz, the award-winning Persephone’s Elixiar and the classic Lucien Gaudin – and I’ll be making the latter with the amazing Alpinist gin from the fine folks at the Seattle Distilling Company! I’ll also have two homemade liqueurs from Luscious Liqueurs for you to sample and they’ll be a few tasty treats from Party Snacks. All three books will be on sale alongside the finest art and interiors in the region! If you haven’t been to Zinc (which is packed with swell stuff and run by swell people) this is the perfect chance to go. If you need a drink, this is the perfect time to have one! See you there.


April 25, 2014

What I’m Drinking: The Blue Riband

Don’t yell at me. Usually I stay away from blue curaçao, because it’s only blue due to some chemical additions, and not the addition of some secret herb only found hidden in the jungle. But here, it’s balanced out by true orange curaçao. And this drink tastes awesome, so screw it, blue curaçao. Also, I’ve heard this drink was created for an award given to the liner making the fastest Atlantic crossing; variously held by British, French, German, and U.S. ships. So, get out your white admiral’s yachting cap and white trousers for this one, friends.


The Blue Riband (from Ginger Bliss and the Violet Fizz)

Ice cubes
2 ounces gin (something sorta British is best, like Plymouth)
1 ounce Pierre Ferrand orange curaçao
1/2 ounce blue curaçao
Lemon slice, for garnish

1. Fill a cocktail shaker halfway full with ice cubes. Add the gin, orange curaçao, and
blue curaçao. Shake well.

2. Strain into a cocktail glass. Garnish with the lemon slice if that will make your voyage more enjoyable. And it will.

February 14, 2014

What I’m Drinking: The Rose

It’s Valentine’s Day – let me give you a little quoted advice*:

Showing up with a dozen limp red roses picked up last-minute on Valentine’s Day garners only a thumbs-down from a romantic dearest (if not a door slammed in the face, or a slap, or an invitation to spend the night on the couch). However, you can show that love how much you care and start the evening right by swapping the limp flowers for a liquid Rose and having it ready when he or she walks in the door (or when you show up at his or her door).

This Valentine’s Day maker-better is from Ginger Bliss and Violet Fizz, too!



Cracked ice
2 ounces dry vermouth
1 ounce kirsch
1 ounce Chambord
Maraschino cherry, for garnish

1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the vermouth, kirsch, and Chambord. Stir well.

2. Strain into a cocktail glass and add the cherry.

*Funny enough, I’m quoting myself. But hey, I’m funny.

February 7, 2014

What I’m Drinking: Cara Sposa Mattina

Sometimes, you even have to change drinks you like. Heck, even drinks you wrote about. Though maybe “change” isn’t the right word, as it sounds a wee bit pejorative, and I don’t mean to say the original drink in this case, the Cara Sposa, wasn’t and isn’t super tasty. Cause it was and is. However, I just got a bottle of the new coffee liqueur from the Seattle Distilling Company, Luana Beach coffee liqueur (made with Orca Blend coffee from the Vashon Island Coffee Roasterie), and wanted to try it in a cocktail, and, well, the Cara Sposa seemed a perfect match, even though the main ingredient in it, Tia Maria, isn’t necessarily a coffee liqueur. But it does have a coffee-esque quality, so I wasn’t that far afield when making the sub. And, you know what? The end result was amazing. Delicious. A worthy successor to the original. I, naturally, changed the name a stitch, since it is a different drink. You would have done the same, I hope.


Cara Sposa Mattina

Crushed ice
1-1/2 ounces Luana Beach coffee liqueur
1 ounce Pierre Ferrand orange curaçao
1/2 ounce heavy cream

1. Fill a cocktail shaker halfway full with crushed ice. Add the Tia Maria, orange curaçao, and cream. Shake well.

2. Strain into a cocktail glass.

A Note: I’ve seen this blended and then strained, but I think that makes it too watery. Using crushed ice and shaking like a machine gets things slushy but not overly watery.

January 31, 2014

What I’m Drinking: Friar Untucked

In Ginger Bliss and the Violet Fizz, I start my talking about this dessert-y drink by saying, “Ooh, Friar, what a long robe you have on–but why is it so ruffled?” I’m not sure there is anything else needed, really. Outside of suggesting you serve this after dinner, in the evening, with you and your sweetie.


Friar Untucked

Ice cubes
1-1/2 ounces Praline Liqueur
1-1/2 ounces Sound Spirits Depth crème de cacao
1-1/2 ounces ounces heavy cream
Cinnamon stick for garnish

1. Fill a cocktail shaker halfway full with ice cubes. Add the praline liqueur, crème de cacao, and cream. Shake well.

2. Strain into a cocktail glass. Garnish with the cinnamon stick.

A Variation: I’ve seen this made with Frangelico (the Italian hazelnut liqueur originally made by monks, and with the monk-like bottle), and called just Friar Tuck. It’s tasty, but adding the praline instead gives this drink a bit of a Southern flair that adds a lot to an evening. I’ve also seen a drink called the Friar Tuck made with vodka, coke, and blackberry cordial. Which seems so unholy I would suggest not even mentioning it.

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