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.
May 3, 2022
Take a trip with me now, friends, back, back, back in time a few weeks ago when I was talking here on the Spiked Punch (in the Mystery of the Dead Police post) about my love of Pocket Books, both those initial-capped as being from the brand that shares that name, and the general books-sized-to-fit-in-your-pocket that were widely available during the early-and-middle-ish part of last century. More recently than that, I re-read another Pocket Book from way farther back in 1941, one called Mr. Pinkerton Goes to Scotland Yard, by David Frome (there’s at least one more Mr. Pinkerton book, maybe others – if you see it, buy it and send it to me please). In it, there are three murders, a jolly little man named Mr. Pinkerton (not part of the famous detectives, by the by) who somehow gets embroiled in it all, his taciturn bulldoggy pal Inspector Bull, and some Londoning, which I always like. A fun little read! And with some Cocktail Talking too. Longtime (we’re going back farther than the post mentioned, but not so far as 1941) readers will realize I’ve had the below Cocktail Talk on here before, many moon ago – but it’s such a sweet quote, I’m going with it again! I’ll have a few others from the book later, for balance, don’t you worry.
Mr. Paget had brought along with him one of the new-fangled American contraptions for mixing spirits, and he, Linda Darrell, and Hugh Ripley had brought some mint from the garden, sent Gaskins to the fish monger’s for a six pennyworth of ice, and mixed it up with lemon juice. They made what they call a cocktail out of it.
–David Frome, Mr. Pinkerton Goes to Scotland Yard
March 18, 2022
I realize some may be saying “wait, has A.J. lost it, shouldn’t this drink have been made for yesterday, the actual Saint Patrick’s Day?” And while I can’t say I haven’t lost “it” (whatever “it” may be), I can say that I am fully of the opinion that while Saint Patrick’s Day can be a jolly time, and while I’m all for savoring and celebrating Irish culture and history (and other cultures and histories, too, for that matter), I don’t think that it should be regulated to just one day! Especially (for the sake of this particular blog’s focus, but not overall naturally) when it comes to drinks highlighting Irish whiskey or other Irish-made imbibables. Hence, the Mike Collins, the Tom Collins sibling (a once-large family now sadly less-known) that subs in Irish whiskey instead of Old Tom gin. I love ‘em both, but if you’ve yet to be introduced, Mike’s whiskey undertones of vanilla and spice and grain (I’m going with Teeling Small Batch today) and sweet nature go rather nicely with the citrus zing and bubbles here – while also providing a nice kick to the affair. It’s a springtime favorite, but one I’ve found lends itself more to early spring, to sitting outside and sipping on the porch while there’s an echo of chill still in the air (as opposed to running full-on through a late-spring field of flowers). A swell celebration today, as well as yesterday and tomorrow.
2 ounces Teeling Small Batch Irish whiskey
1/2 ounce freshly squeezed lemon juice
1/4 ounce simple syrup
Chilled club soda
Lemon slice for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the whiskey, juice, and simple syrup. Shake well.
2. Fill a Collins glass or comparable three-quarters full with ice cubes. Strain the mix over the ice. Fill almost to the top with chilly club soda. Garnish with the lemon slice (stirring briefly if you want Mike mixed more).
December 31, 2021
Goodbye crappy 2021 (I won’t go into all the reasons my 2021 wasn’t a high-roller, actually, pretty sucky, but let me say I hope dearly that your 2021 was a dreamy dose of dandy-ness), and nearly hello to 2022. Time is crazy friends! 2022, hard to imagine. Let’s give this upcoming year the benefit of the doubt, as it hasn’t even started yet, and say it’s gonna be a hum-dinger in the best ways for all. But, but, but, just in case there’s a day or two in the upcoming year where it isn’t the bestest, and where you feel you just need a break, or to break away from it for a moment, well, I want you to have this drink on hand, as it provides (as the name implies!) a Temporary Getaway, what with its juicy juices, floral notes, apple hints, and bubbles. A getaway-ing combo indeed. As a bonus! If you don’t yet have your drink picked out for this evening (New Year’s Eve and all that dontcha know), this bubble number does it right, right.
The Temporary Getaway, from Ginger Bliss and the Violet Fizz
3 apple slices
1/2 ounce freshly squeezed orange juice
1/2 ounce freshly squeezed lemon juice
1 ounce St-Germain elderflower liqueur
4 ounces chilled brut Sekt or other sparkling wine
1. Place 2 of the apple slices, the orange juice, and the lemon juice in a cocktail shaker or mixing glass. Using a muddler or wooden spoon, muddle well.
2. Fill the cocktail shaker halfway full with ice cubes. Add the St-Germain and, using a long spoon, stir well.
3. Pour the chilled Sekt into the cocktail shaker. Using that same reliable spoon, stir briefly, being sure to bring up the fruit on the bottom when stirring.
4. Strain into a flute glass or cocktail glass (in this instance I like the way the latter breathes, but a flute’s more traditional), through a fine strainer if you want to avoid the fruit bits. Garnish with the remaining apple slice, putting a little notch in it if needed for rim balancing.
June 18, 2021
Well, honestly, this one sells itself: summer starts in two days. This tangy-but-umphy-but-herbally-but-a-smidge-sweet-but-fruity-but-bitter-in-a-good-way-but-delicious drink is called Summer Dream. This recipe serves 2, because summer isn’t a season to spend alone. And this base spirit, bourbon, is a fine base for a drink, even in summer no matter what anyone says. Finally, fruit. So, I don’t know that I need to say anymore, cause I’d just get in the way of you making this drink, and also get in the way of my making one.
Summer Dream, from Dark Spirits, Serves 2 (because of reasons mentioned above)
3 orange slices
2 peach slices
4 ounces bourbon
2 ounces Campari
1 ounce simple syrup
1 ounce freshly squeezed lemon juice
1. Add the orange and peach slices to a cocktail shaker. Using a muddler or wooden spoon, muddle well.
2. Fill the cocktail shaker halfway full with ice cubes. Add the bourbon, Campari, simple syrup, and lemon juice. Shake really well, if a little wistfully, for at least 15 seconds.
3. Strain the dream through a fine strainer equally into two cocktail glasses.
January 8, 2021
Welcome to 2021! Well, I’m a little late with the welcome, but it’s already been (to put it mildly) a strange week, and following up 2020’s strange year (and then some), well, tardiness is probably okay. As is drinking Fish House Punch. Luckily (for me!), some pals (Curtis and Eve!) made a big batch of Fish House Punch, and then bottled it for lucky folks (like me!), since they couldn’t, for obvious current reasons, have a big party as one usually would when making a big batch of this favorite that goes all the way, way, way back to Philadelphia’s Schuylkill Fishing Company sometime in the 1700s. There’s something about drinking a mix that traces back that far that’s wonderful, connecting us to drinkers from many years before, and then you can up the wonderful quotient ten times when it’s made by friends, and you get to share the drink with them (as well as those 1700s drinkers) in a communal, if distanced by both time and space, way. I’m not 100% sure if this is exactly the recipe they used, but it’s the one I use, from Dark Spirits. If you aren’t super thirsty, and want to do a bottling, I’d still mix with a little ice, or just add a little water, as water is one of the ingredients here (as with all chilled drinks). Let’s hope the rest of the year is as swell as this historical sipper.
Fish House Punch, Serve 10
Block of ice (or cracked ice)
1 750-milliliter bottle dark rum
15 ounces cognac
7-1/2 ounces peach brandy
7-1/2 ounces freshly-squeezed lemon juice
7-1/2 ounces Simple Syrup
1. Add the ice to a punch bowl (fill about three quarters full if using cracked ice.) Add the rum, cognac, brandy, juice, and syrup. Stir 10 times, while humming fishy songs or hymns to Pennsylvania.
2. Stir 10 more times. Serve in punch cups or wine glasses or bottle it to give to friends (in a distanced way).
November 13, 2020
Once upon a time (a recent time, admittedly between us friends) I had a drink here on the Spiked Punch drinks blog called Spirit and Substance, within which I dropped tales of some homepage plum shrub and grenadine that a powerful pleasant pal had gifted me and mine. In that drink tale, the plum shrub was used, and now, here, As Luck Would Have It, we’re using the grenadine. And it’s key to have homemade grenadine me thinks, as (in the main) most store-bought grenadine isn’t all that fine. There are a few brands perhaps? But be safe, make your own, and have the lush, tanged, deeply good grenadine you deserve. There’s a homemade grenadine recipe below, if needed. But that’s just the beginning of our luck! With the grenadine here are many more lucky things, beginning with Montefalco Rosso, an Italian wine made of a bland of Sangiovese and Sagrantino. Specifically, here, I used Cantina dell’Alunno Montefalco Rosso, which is robust, fruity (cranberries and plummy-ness), herbal, and approachable. Delicious, I tell you, and the ideal base for a fall-time wine cocktail like we’re whipping up here. To bring more fruits (and a nice belly warming), we’re also adding Sidetrack Plum brandy, made with plums grown not but yards from where the still is that makes this clear, strong, bracing, lovely brandy – oh, made in WA, by the way, much like our next introduced ingredient, Brovo Spirits Jammy sweet vermouth. If you haven’t had the Jammy, then jump on it, cause it really lives up to its name, with a rich, cherry, chocolate, spice flavor. And then, to round and even the flavor, a slip of lemon juice, and a twist of orange. Altogether, a bounty of yumminess that’s lucky indeed.
As Luck Would Have It
2 ounces Cantina dell’Alunno Montefalco Rosso
3/4 ounce Sidetrack Distillery Plum brandy
3/4 ounce Brovo Spirits Jammy sweet vermouth
1/2 ounce homemade grenadine (see Note below)
1/8 ounce freshly squeezed lemon juice
Orange twist, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add everything but the twist. Feeling lucky yet? Shake well.
2. Strain the luck through a fine strainer into a cocktail glass. Garnish with orange.
A Note: Hey, homemade lovers! This grenadine recipe’s a snap to make, and a joy to add to cocktail or soda:
4 cups unsweetened pomegranate juice
1 pint fresh raspberries
4 cups sugar
2 ounces orange flower water
1. Add the pomegranate juice and raspberries to a large saucepan and place over high heat. Cook for 15 minutes.
2. Let the mixture stay at a steady boil, stirring occasionally, for 15 minutes longer, reducing the heat if needed to prevent burning.
3. Slowly stir in the sugar, stirring continuously. When the sugar is completely dissolved, remove the pan from the heat and stir in the orange flower water. When the sugar is completely dissolved, remove the pan from the heat and stir in the orange flower water.
4. Let cool, and strain into bottles. Refrigerate in an airtight container for up to 1 month.
October 16, 2020
You know I like to make drinks, and I know you know, and you know I know you know, ad infinitum. However, I have to say – I also like drinks made for me. This is perhaps obvious for those who followed my past escapades writing about Seattle bars (the finest bars in the cosmos), but here I’m not talking about professional slingers and shakers and strainers making me drinks; instead, I’m talking about home-bartending pals. Now, due to our circumstances (sucky, circumstances, that is, so do your part to help) it’s not as easy as hopping off a whiskey barrel to have fine drinks made by said pals. However (part II), I was just lucky enough to have a nice socially-distanced evening in the lovely back yard of two pals. Julie and Leroy, and during said evening Leroy made me an absolutely tasty Aviation. I hadn’t flown the friendly Aviation skies for far too long, so it was a treat on multiple levels. It’s such a swell cocktail, the gin base botanicals mingling with the lemon tang, maraschino nuttiness, and crème de violette’s bouquet. Pretty, too, though my pic does it no justice. Forgive me, but I was more interested in distanced-chatting that in picture taking! Now, I didn’t watch up close how Leroy made his high-flying Aviation, so for the ol’ Spiked Punch blog, I’m going to use the recipe from Ginger Bliss and the Violet Fizz. It might not soar to the same heights, but it’ll get you there!
The Aviation (using the recipe from Ginger Bliss and the Violet Fizz)
2 ounces gin
1/2 ounce freshly squeezed lemon juice
2 teaspoons maraschino liqueur
1 teaspoon crème de violette
Maraschino cherry (as long as you can get a good one, from Luxardo for instance), for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the gin, lemon juice, maraschino liqueur, and crème de violette, and shake well.
2. Strain the mixture into a cocktail glass and garnish with the cherry.