September 4, 2020

What I’m Drinking: The Fruit on the Table

I suppose I’ve said this many times, even recently, but also farther back, throughout the ol’ Spiked Punch blog-of-drinks history, but blackberries, to me, are the queen of summertime berries, the champion of August fruits, the glorious harbinger of winter’s doom (because I always know summer is ending when I’m plowing through blackberries), and just generally really good, especially when they’re plump and sweet but holding a tiny tanginess, too. Yummski, blackberries. I like them solo, in drinks, with peanut butter, when they have been taken by Sidetrack Distillery and made into their (also, yummski) Blackberry liqueur, and when they are painted into a still life so I can admire their artistry. So, yeah, I like them, and I like them in this here drink, which is not a far relative from some other drinks, say, the Margarita, but which has its own particular name, because why wouldn’t a good drink deserve an individual name? That’d be just silly, and while I am silly, I am not silly in that way, I’ll have you know.

You know? Back to this drink! It leans heavy into our beautiful blackberries, but that isn’t all naturally. The base, for example, is another summertime (anytime) fav, mezcal, which starts us earthy and smoky. Then, Grandeza orange liqueur, made in WA, and boasting a bright orange, vanilla flavor. You could use another orange liqueur, but this one is a treat if you can get some (I realize that during the present pandemic, it might be harder than normal to travel, so I’m not gonna try to sway you toward a WA trip. Today, at least). A little fresh lime in attendance and you’ll see the Marg mention above come to life. The final piece of this tasty puzzle has also been mentioned above: Sidetrack Distillery’s lush, lovely Blackberry liqueur. Get some! Make this drink! Believe in the power of blackberries!fruit-on-the-table

 

The Fruit on the Table

 

6 fresh blackberries

Ice cubes

2 ounce mezcal

3/4 ounces Grandeza

1/2 ounce freshly squeezed lime juice

1/2 ounce Sidetrack Blackberry liqueur

Cracked ice

 

1, Add four of the blackberries to a cocktail shaker. Muddle well.

 

2. Fill the shaker halfway full with ice cubes. Add everything but our second variety of ice. Shake well.

 

3. Fill a goblet (or comparable) glass with cracked ice. Strain the mix from Step 2 into the glass through a fine strainer. Garnish with the remaining blackberries.

January 12, 2018

What I’m Drinking: The Sidecar with Hine Bonneuil 2005 Cognac

Earlier in this wonderful month (just a week ago! If you’ve forgotten), I featured a drink here on the Spiked Punch, In The Treetops with Delamain L’Aigle XO Cognac. If you missed it, go check it out, or be sad – you don’t want to be sad, right? There, I talked about Cognac-as-cocktail-ingredient, and then, when thinking it over, decided I should back up the talk with a few more cocktails boasting Cognac as a base, and decided also to go next with one of the definitive Cognac cocktails, the classic Sidecar. Created overseas during Prohibition, the Sidecar was either first crafted at a bar in Paris or by an army colonel who drove around with a sidecar often. Or someone else entirely!

There are two Sidecar schools, but I lean towards the one that leans heavier on the Cognac and is less sweet. This road works even better when you’re able to use Hine Bonneuil 2005 Grande Champagne Cognac (a bottle of which I received in the mail recently, bless my lucky stars). Made from Ugni Blanc grapes only grown on the Hine vineyards, this limited-edition (track it down, if you can) Cognac has a great fresh grape, fig, orange, and herb nose, with more fig, and then apple, spice, honey and oak on the tongue, with an echo of pineapple and citrus. Scrummy stuff.

And, a perfect Cognac for the Sidecar, able to stand up to the lemon and mingle mightily with the requisite orange liqueur – here, I used a new one, made in my own Seattle, by Bernie Garcia, the owner of Moctezuma’s restaurant (it actually launches next week, but I figure you can wait a few days). It’s called Grandeza, and it uses bitter orange peels, agave nectar, and a bit of vanilla in a memorable manner. All together, this trio combines into a cocktail that you won’t forget, one that begins with bright citrus and spice, buoyed by fruit, herbal, and more. Oh, I know that many (maybe even myself in the past), have said that using a really fine Cognac like Hine Bonneuil 2005, in cocktails, even classics like the Sidecar, is foolish. However! I think once in a while, high-rolling your cocktails at home to lift them into legendary status is a good idea. You only live once, after all.

Sidecar
The Sidecar

Cracked ice
2 ounces Hine Bonneuil 2005 Grande Champagne Cognac
1/2 ounce Grandeza orange liqueur
1/2 ounce freshly squeezed lemon juice

1. Fill a cocktail shaker or mixing glass halfway full of cracked ice. Add everything. Shake gently.

2. Strain through a fine strainer into a cocktail glass. Don’t ride a motorcycle while drinking, but do sit in a sidecar attached to a parked motorcycle, if you want.

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