June 22, 2018
Hey, did you realize, the first day of summer was yesterday! On the calendar, it told me so, and so I thought I’d better have a Captain’s Blood to celebrate. One, because in summer, everyone is a Captain. Two, because the real blood in this drink is rum, and rum and summer go together like Captains and big hats – or big shields, if Captain America. Three, because the secondary blood in here is lime juice, which also goes so well with summer (like Captains and good catchphrases), and as a bonus will help keep the summer scurvy at bay. Four, because the tertiary blood here in orange bitters, a classic for summer and any time of year, and also a healing liquid I feel, and in summer of course you want to be healthy, Captain or not. Fifth, because this drink is easy, tangy, and boozy, all important components of summer drinks and of Captains (Captain America only the latter when not saving the galaxy naturally). Captains!
Oh, also, I used Washington-made Skiprock Distillery’s Belle Rose Amber rum, aged in used whiskey barrels; it boasts a caramel, vanilla, and sugar rum-ness accented by traces of tobacco and whiskey. I also used Washington-made Scrappy’s Orange bitters, because I love the locals, sure, but also cause it’s a beaut of a bitters, using fresh and bitter oranges and peels, and a nice orange-and-herbal flavor.
2-1/2 ounces Skiprock Belle Rose Amber rum
1/2 ounce fresh lime juice
2 dashes Scrappy’s Orange bitters
Giant ice cube
Lime slice, for garnish
1. Fill a cocktail shaker half way with ice cubes. Add the rum, two dashes bitters, and lime juice. Shake, brave Captain, shake.
2. Add your giant ice cube to an Old Fashioned or comparable glass. Strain the mix through a fine strainer over the cube into the glass.
A Note: You can – and I have – have this up. But if it’s really sunny, get that ice cube going.
August 25, 2017
Just two short weeks ago (which can seem a lifetime during the savorable days of late summer) I had a drink here on the Spike Punch called the SPF – Silver Port Fizz. It featured Sandeman 10-year-old Tawny Porto, in what may have been an odd move for some, port not being a sunshine-y drink companion for many. But this Sandeman Tawny! It’s so fruity, and so full of flavor that it begs (not literally, as wine, spirits, and liqueurs shouldn’t really be talking to you) to be used in summer drinks, fruit being such a key element of the season’s liquid fare.
It’s so worthy that I couldn’t help myself dreaming up other drinks utilizing Sandeman Tawny Porto 10 to be had when the Mercury has risen and ol’ sol is beating down. And that leads us to Summer’s Charm and Courtesy. Less obviously a summer drink then our last refreshing port number, this drink bring out summer through a wave of fruit notes, all subtle separately but coming together in a rapturous (well, drinks can be rapturous, too, right?) layered lush sip after sip. It starts with the Sandeman, which delivers fruit and jam and a hint of nutty and oak, then moves into Plantation Stiggins’ Fancy pineapple rum (a nice note also between all the recent Dickens’ posts), which is a dream, Pierre Ferrand orange curaçao, Fee Brothers West Indian orange bitters, and a little lime. Then, as the last act of courtesy (and in my mind, one can’t be too courteous), a little fresh mint.
It’s just so darn fruity! And so darn good! Darn, give this a try before another sunrise and sunset pass along past us. You’ll be happy, I’ll be happy, the sun will be happy, and all will be well.
Summer’s Charm and Courtesy
1-1/2 ounces Sandeman 10-year-old Tawny Porto
1/2 ounce Plantation Stiggins’ Fancy pineapple rum
1/2 ounce Pierre Ferrand orange curaçao
2 dashes Fee Brothers West Indian orange bitters
1/4 ounce freshly squeezed lime juice
Fresh mint sprig, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add everything by the mint. Shake well.
2. Strain through a fine strainer into a cocktail glass. Garnish with the mint. Enjoy.
July 28, 2017
Not too many weeks in the past, I had a drink here on the Spiked Punch called Afternoon Leaves, featuring Four Leaf Spirits’ Liath Earl Grey tea-infused gin and mentioned they also make rums as the Puget Sound Rum Company (and that they donate a portion of proceeds to cancer research and education-focused non-profits). Because I didn’t want to make the rums jealous, I wanted to have a drink with one of them as well – and decided I’d go with a classical influence. Or, at least, a summer favorite from days of yore. Yore here meaning 1947, and the influencer being a drink from tiki hero Trader Vic called The Royal Bermuda Yacht Club.
As you might expect, this is traditionally made with some tropical rum, but I think Puget Sound Rum Company’s Amber Rum 47 (47 because it was made at the 47th parallel), distilled in a Jamaican-style pot still from Colombian organic unrefined cane sugar and aged for a year in ex-bourbon barrels, works wonderfully, thanks to its caramel and vanilla notes. See, those blend (well, they’re neighbors, so it makes sense) smashingly with the drink’s other ingredients. Starting with Lucky Falernum, which comes from broVo Spirits (a distillery that’s also in Woodinville, just like the Puget Sound Rum Company), and which is a high-proof falernum bursting with spice and fruit goodness, and then from there going into Cointreau and lime juice – though I go a little lighter on the lime than Trader Vic. Changing tastes and all that. I think he’d understand, once he had the first sip of this summer lovely!
The Royal Woodinville Yacht Club
2 ounces Puget Sound Rum Company Amber Rum 47
1/2 ounce broVo Lucky Falernum
1/4 ounce Cointreau
1/2 ounce freshly-squeezed lime juice
1. Fill a cocktail shaker halfway full with ice cubes. Add everything.
2. Give the Club a good shake, but not so much that it makes you sweat. Strain through a fine strainer into a cocktail glass. Raise cheers in a Woodinville direction.
July 7, 2017
Summertime, summertime, sum sum rummertime. You see what I did there? I put “rum” in for “sum” at the end, because summertime is, actually, rum time (though admittedly, I think nearly every spirit could be used in a joyous hotter-weather drink if done right. However, historically, rum fits the bill perfectly, and so my song makes sense and the right level of silliness is reached). And this concoction uses a rum that was new to me, but one I’m super glad showed up in the mail.
That rum? Bayou Silver rum, from Louisiana, which is made from raw, unrefined cane sugar and molasses from Patoutville, LA – that’s all local action, which is great. It’s also made with triple filtered fresh water, and distilled in a traditional pot still outside of Lake Charles, and has a lovely gator on the bottle. Again — great. The flavor has a slight sweetness and tropical fruit notes, while maintaining an underlying strength that stands up in cocktails. It’s also won oodles of awards, if that does it for you. Also, great!
Here, I’m matching it up with another summer favorite – fresh raspberries. While they aren’t tropical per se, that raspberry zing and tang goes with the Bayou like summer goes with short shorts. To round it out, a little smidge of fresh line pizzazz, and – because fruit is a kick – a bit of Morey Narancello orange liqueur, which is made in Spain and delivers more orange flavor and citrus, and another cuddle of sweetness. The end result is a summer drink worth singing about.
The Alligator’s Orchard, Serves 2
8 good-sized fresh raspberries
4 ounces Bayou Silver rum
1/4 ounce freshly-squeezed lime juice
1 ounce Morey Narancello orange liqueur
1. Add the raspberries to a cocktail shaker. Muddle well.
2. Fill the cocktail shaker halfway full with ice cubes. Add the rum, lime juice, and Narancello. Shake really well.
3. Strain through a fine strainer into two cocktail glasses – because when it’s sunny outside, you may be in the midst of a summer romance, which means two drinks are needed
July 15, 2016
Here’s an oldie (by that I mean, not very old at all, but one that has been on the blog before, which may make some run in horror, but really, those folks probably aren’t all that cool, anyway, which means run away, by all means, while the rest of us sit here drinking it up, and laughing at your antics), but a nice goodie of a refreshing and classy number. It’s hip, too, as it feature rosé, which seems to be the star of this year’s summer, in a number of ways (meaning, everyone’s talking about it). A good summer to be rosé, especially the sparkling version of rosé in this drink, as it gets to play which such a fine array of summertime stalwarts: rum, lime, ginger. Together, they manage to deliver the yumminess and the chic-ness, without any of the sometime accompanying annoying-ness. Try it, and see.
The Tropicaliana, from Ginger Bliss and the Violet Fizz
1 ounce white rum
1/4 ounce fresh lime juice
1/2 ounce Domaine de Canton Ginger Liqueur
1/2 ounce simple syrup
Chilled rosé sparkling wine
Lime slice, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the rum, lime juice, ginger liqueur, and simple syrup. Shake well.
2. Strain the mix into a flute. Top with the rosé sparkling wine. Garnish with that lime slice.
January 29, 2016
It’s hard being the conquered. Stinks, even. Whether you’re Gaius Flaminius at the battle of Lago Trasimeno, or at the less-happy end after a re-org in a big company, or destroyed by a hated rival during the NFL playoffs on national TV, being in that position doesn’t tend to lead to happy days. However! The nights at least can be better when you drink the below, instead of feeling the literal whips. Maybe not much better, but a little better.
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 into a cocktail glass, and garnish with the twist.
September 4, 2015
So, it’s September I suppose, and like the very earth itself I can sense the approaching Fall in my bones, and in my drinks too – though admittedly, I’m still leaning in those drinks towards summer-ish mixers. But the drinks know the weather is changing! And the drinks themselves are changing, with new ingredients showing up on my shelves (which are sturdy, I must say). A recent addition which I’d been pining for, and which is now almost in need of restocking, is Ancho Reyes. A lovely, perhaps the lovely, chile liqueur, made of course from Ancho chilies. If you haven’t yet had the pleasure of trying it, I can hear you, in my mind, muttering to yourself about how most spice-ily flavored booze-y items are either just freaky hot or taste like chemical fire. Hold on to your chairs, though – Ancho Reyes is different. Full-bodied, rich, holding an underlying spice that isn’t bite-y, but flavorful, with cinnamon, chocolate, fruit, and herbs mingling with the chili, Ancho Reyes is to be savored, solo or in cocktails.
And savoring it is what we’ve been doing, here at the home bar, as the weather begins to think about changing. I’ve made a number of cocktails with it, but Summer Near Puebla, the cocktail below, is ideal for this time of year – still refreshing in a summer way, but with enough flavor and umph to fortify you for the following fall and winter-y months. And the taste! I am going to be a little obvious here (I mean, Ancho Reyes is made in Puebla, Mexico, from local chilies, in a handcrafted manner that’s rather swell, and award-winning Vida Mezcal, another key ingredient here, is from San Luis del Rio), but this drink goes awfully well with Mexican food. Or by itself, as you soak in some of that sunshine while you can.
Summer Near Puebla
2 ounces Vida Mezcal
1-1/2 ounces Ancho Reyes
1/2 ounce Pierre Ferrand dry curaçao
1/2 ounce freshly squeezed lime juice
2 ounces chilled club soda
Lime wedge, for garnish
1. Fill a cocktail shaker up halfway with ice cubes. Add the mezcal, Ancho Reyes, curaçao, and lime juice. Shake well.
2. Fill a highball or comparable glass three-quarters up with cracked ice. Strain the mix into the glass.
3. Top it off with the club soda. Stir briefly. Garnish with a lime wedge.
January 23, 2015
I’m a strong proponent of the non-violent approach. So don’t think this drink is in honor of using the back of your hand in some attempt at masculinity or femininity through smacking folks around (unless it’s like Hydra, or the Nazis, or something). Oh no. This drink is in honor of the actual backside of the hand – a space on your body that you should always take care of, since it’s what shows when you’re holding a drink. This drink has a bit of a beachy lean, too, featuring 3 Howls Navy Strength rum, as well as pineapple and lime, and on the beach every single inch of skin is important, and seen. And, as people tend to gaze at your hand most (even if it’s a beach, right? Right?), especially when you’re holding said drink, that hand backside becomes very important. So important that I thought it needed a drink named after it. This is that drink!
The Back of the Hand
2 ounces 3 Howls Navy Strength rum
3/4 ounces pineapple simple syrup (see Note)
1/2 ounce freshly squeezed lime juice
3 ounces club soda
1. Fill a cocktail shaker or mixing glass halfway full with ice cubes. Add the rum, pineapple simple syrup, and lime juice. Shake well.
2. Fill a highball or comparable glass three-quarters full with ice cubes. Strain the above mix over the ice. Top with club soda. Stir well. If you feel this needs a garnish, try a lime wedge.
A Note: To make pineapple simple syrup, add three cups fresh chopped pineapple, 3 cups sugar, and 2 -1/2 cups water to a medium-sized saucepan. Stirring occasionally, bring the mixture to a boil over a medium-high heat. Lower the heat a bit, keeping the mixture at a low boil for five 5 minutes. Turn off the heat, and let the syrup cool completely cool in the pan. Strain and store in an airtight container in the refrigerator.