September 20, 2019

What I’m Drinking: The Whiskey Sour

Fall officially starts in three days, and I can feel it (this happens when you get to be my age – it could also just be a good thing to say) deep inside. And what does one sip when the fall is about to start and you can feel it, and winter behind it, always, coming? Well, a Whiskey Sour seems like a good choice, with that heft of whiskey and the citrus zing underneath, and then an echo of sweet (to remind you and spring, also always, follows winter). At least that’s the route I’m running today!

 whiskey-sour

The Whiskey Sour

Ice cubes
2 ounces Four Roses straight bourbon
1/2 ounce freshly squeezed lemon juice
1/2 ounce simple syrup
Lemon slice, for garnish

1. Fill a cocktail shaker halfway full with ice cubes. Add the bourbon, lemon juice, and syrup. Shake well.

2. Strain through a fine strainer into a cocktail glass. Garnish with a lemon slice.

July 12, 2019

What I’m Drinking: Bee’s Knees

This is a nice summertime buzzer, though one that in the past I’ve gone a route that equals a fairly substantial shaking, which can be a bit much if the ol’ sun is beating down and the Mercury’s risen up. Meaning, it’s hot, friends, and so shaking a ton is a little much, but since it’s needed when using honey, that was the situation. Until, however, I decided to make a honey simple syrup, which I should have done anyway cause it makes the mixing much smoother overall. I just went basically 1:1 on the syrup, and it was dreamy. Some use a bit more lemon juice and honey then in the recipe below, and that is okay, too! But I was using the marvelous Sipsmith gin here, and I wanted to let that gin shine just a little brighter, by toning down our other players without toning them out. Not a bad idea, really, and just the thing for a July day in the pleasant Pacific Northwest.

bees-knees
Bee’s Knees

Ice cubes
2 ounces Sipsmith gin
1/2 ounce lemon juice
1/2 ounce honey simple syrup
Lemon twist, for garnish

1. Fill a cocktail shaker halfway up with ice cubes. Add everything by the twist. Shake well, but not so well as you’d have to with pure honey, which takes some serious shaking.

2. Strain through a fine strainer into a cocktail glass. Garnish with the twist. Kick back, buzz, buzz.

January 18, 2019

What I’m Drinking: The Dynamic Battle for Time Itself

Haha, I stole this drink name from a line in a comic written by genius writer and all-around good chap Paul Tobin. It’s such as momentous name! And this is such a springtime-y drink, one you might have as the sun goes down in early May with your feet up on the porch railing, or one you might have in January when you’re dreaming of that springtime scene. So, sorta opposite of the name, which I find delightful. Of course, you could also have this when battling for time itself, and in a way you might need to, as one of the ingredients is Bluewater Distillery’s Organic Elderflower Cardamom liqueur, so you’ll need to bend time to visit WA if you don’t live here, specifically the city of Everett, which is where Bluewater is located. It’ll be worth it, cause this singular liqueur is a vision, with the botanical elderflower and citrus-y spice of cardamom all mingling together like that spring day I mentioned above. Yummy.

And, while you’re here, you’ll want to pick up the other awesome WA ingredients that make this cocktail so dynamic, starting with Wildwood Spirits’ Läka gin. Though you might not be able to find it, as it’s a limited release (battling for time again!). This gin is/was made from a host of localities, and has a lovely classic gin profile, with strong juniper  and spice notes. If you can’t find it, sub in its sibling Kur gin, which is an award-winning gin charmer you don’t want to miss — a touch more citrus, a smidge more lofty botanicals. You also don’t want to miss our third WA star: Scrappy’s Black Lemon bitters. I’ve talked about a bunch this already (in a recipe called Pina’s Potion, and in a recipe called A Moment of Unmixed Happiness, and in an article for Seattle magazine), so all I’ll say here is, it’s one of those ingredients that might change your life. Probably will. Lemony, floral, earthy, there is nothing like it! And I need a bigger bottle today!

All those together, plus a little lemon juice, and I believe you may well win the dynamic battle for time itself! Try a few of these and see.

dynamic-battle-for-time-its
The Dynamic Battle for Time Itself

Ice cubes
2 ounces Wildwood Spirits’ Läka gin
3/4 ounces Bluewater Organic Elderflower Cardamom liqueur
1/4 ounce freshly squeezed lemon juice
2 dashes Scrappy’s Black Lemon bitters

1. Fill a cocktail shaker or mixing glass halfway full with ice cubes. Add everything. Shake.

2. Strain through a fine strainer into a cocktail glass. Drink. Think about time!

November 16, 2018

What I’m Drinking: La Rana d’Oro

Okay, yes, you caught me. I’m having a Golden Frog, and Italian-ing it in name. I’m apologize, but I just returned from Italy (or maybe I’m on my way back still, sometimes when traveling and taking time away it’s nearly dreamlike, and time does strange things to you, especially in Umbria I believe, when you’re on a hillside and the sun in bright and the air is crisp and you have a drink of vodka, Galliano, Strega, and lemon juice, and everything is so gold, gold, gold), and am craving a little more Italian vacation in my day, and so here I am with a La Rana d’Oro and you’re hassling me about the name? You probably won’t get one, then.

la-rana-d-oroLa Rana d’Oro

Ice cubes
1-1/2 ounces vodka
1-1/2 ounces Galliano
1/2 ounce Strega
1/4 ounce freshly squeezed lemon juice

1. Fill a cocktail shaker halfway up with ice cubes. Add the vodka, Galliano, Strega, and lemon juice. Shake well.

2. Strain through a fine strainer into a cocktail glass. Serve in an Italian manner.

October 26, 2018

What I’m Drinking: Sleepy Hollow

Here’s a haunting favorite I hadn’t made recently – which was foolish of me, because it’s a Halloween hit that’s good year round. But, especially due to the headless nature of the eerie moniker, it’s a chillingly good choice this time of year. Luckily, it’s not scary to make, and the taste isn’t scary at all, and your spooky party pals will love it. Heck, they might even say it’s boo-tiful. Hahaha!

sleepy-hollow-1
Sleepy Hollow, from Good Spirits

Ice cubes
1/2 cup fresh mint leaves
3/4 ounce freshly squeezed lemon juice
1/2 ounce Simple Syrup
2-1/2 ounces gin
1/2 ounce apricot liqueur

1. Add the mint, lemon juice, and simple syrup to a mixing glass or cocktail shaker. Using a muddler or hefty wooden spoon, muddle well.

2. Fill the cocktail shaker or glass halfway full with ice cubes. Add the gin and apricot liqueur. Shake well, but don’t lose your head.

3. Strain into a large cocktail glass. Garnish with a sprig of mint and a swizzle stick topped with a plastic head. Or other appropriate Halloween fun.

June 29, 2018

What I’m Drinking: What I’m Drinking: The Sicilian Sling

This should be your go-to this summer (or one of them, at least), as it’ll transport you all over Europe without you having to leave the yard, while at the same time serving as a cool cooler, just as you want when the temps are tempting the higher digits. It was created by an old pal and bartending legend, Jeremy Sidener (who owns the Eighth Street Taproom in Lawrence, KS), who was genius enough to bring together the herbally Italian amaro Averna (which is about in the middle of the bitter scale when looking over the amaro family) and French herb-y Bénédictine, along with cherry brandy, lemon juice, and soda. I myself said in Ginger Bliss and the Violet Fizz that “the result will break any hold a dusty, hot summer’s day has on you.”

sicilian-slingThe Sicilian Sling

Ice cubes
1-1/2 ounces Averna
1/2 ounce cherry brandy
1/2 ounce Bénédictine
1/2 ounce freshly squeezed lemon juice
Chilled club soda
1 or 2 fresh basil leaves, for garnish

1. Fill a cocktail shaker halfway full with ice cubes. Add the Averna, cherry brandy, Bénédictine, and lemon juice. Shake well.

2. Fill a highball glass three-quarters full with ice cubes. Strain the mixture into the glass. Top with chilled club soda, filling it almost to the top. Gently smack the basil leaf or leaves and let them rest on the drink’s top.

June 8, 2018

What I’m Drinking: The Mint Meridian

Recently, I was on a trip – the actual physical kind, mind you – that took me away from my home bar and home region, and led me, let’s just say, to a different state, and while there I was really craving Brancamenta, and couldn’t find any anywhere. Anywhere! What kind of place or region or locale or spot doesn’t have this Fernet Branca sibling, which adds Piedmontese peppermint oil and a little sweetness to the legendary bitter-and-herb digestif?

Well, I was missing the minty mint-ness indeed by the time I got back, especially as we’re heading into summer and Brancamenta is a summertime hit of special proportions, especially with soda, and even moreso when mingled with dark rum (another summer fav) and a few other choice choices in the below drink. Try it and see! And if you have to travel anywhere that might not have Brancamenta, even just maybe might not have it, take your bottle with you. You don’t want to run into the situation I did, believe me you.

mint-meridian
The Mint Meridian

Ice cubes
2 ounces dark rum
3/4 ounces Brancamenta
1/4 freshly squeezed lemon juice
2 dashes Peychaud’s bitters
Chilled club soda
Mint sprig, for garnish

1. Fill a cocktail shaker halfway up with ice cubes. Add the rum, Brancamenta, lemon juice, and bitters. Shake well.

2. Fill a highball or closely comparable glass up with ice cubes. Strain the mix from Step 1 into the glass through a fine strainer.

3. Top with 3 ounces club soda. Stir. Garnish with the mint spring. Enjoy your afternoon.

April 20, 2018

What I’m Drinking: The Flowering Grape

Ah, springtime. It’s when the flowers are blooming, everything is starting to wake up (in a way), the heavy coats are dropped to the ground to be replaced by lighter coats, or hoodies, even, and the drinks are flowing like the pollen which, really, I’d rather avoid if possible. It’s also the season (why not?) for remembering past loves, from years gone by, and picturing those idyllic springtime moments with said past loves, when you walked through fields of flowers, hand-in-hand, never knowing that one would someday be forgotten. Here, of course, the past love I’ve talking about is this delicious drink, which if I remember right once won me a mixing glass in some contest or other. Happily, unlike some past love, this one is easy – and smart – to rekindle. It is springtime, after all.

flowering-grape
The Flowering Grape

Ice cubes
2 ounces Pierre Ferrand Cognac
1 ounce St-Germain elderflower liqueur
1/4 ounce freshly squeezed lemon juice
1/4 ounce raspberry vinegar syrup (I detail how to make raspberry vinegar syrup here)

1. Fill a cocktail shaker halfway full with ice cubes. Add everything. Shake well.

2. Strain through a fine strainer into a cocktail glass. Laugh heartily.

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