September 4, 2020
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!
The Fruit on the Table
6 fresh blackberries
2 ounce mezcal
3/4 ounces Grandeza
1/2 ounce freshly squeezed lime juice
1/2 ounce Sidetrack Blackberry liqueur
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.
November 2, 2018
Maybe I’m missing summer, maybe I’m a bore (get it? sure you do!), maybe I’m feeling tropical amidst the descending days of winter, or maybe I’m heading to San Leo tomorrow – whichever the I’m I am, I decided I needed one of these today. It features an Italian tamarind syrup (any good molasses-y textured tamarind syrup will do, and if you can’t find one, him, try a pomegranate syrup and call this a Sleeping Cinghiale’s Bikini) and other jolly pals.
1-1/2 ounces dark rum
3/4 ounce pineapple juice
1/2 ounce freshly squeeze lime juice
1/2 Carlo Erba Tamarindo syrup
Lime slice, for garnish
Pineapple slice, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the rum, juices, and tamarind. Shake really well.
2. Strain through a fine strainer into a cocktail glass, or whatever good glass is nearby. Garnish with the lime slice and pineapple slice.
September 28, 2018
As September rolls into October, it feels we should have one Last Word for it – hahaha! Really, sometimes I just feel like a classic, and this is one of my classic classics, brought back to the world, after nearly slipping into the mists of history, thanks to legendary Seattle bartender Murray Stenson, who launched it into modern bar culture. It was, legends say, originally created by Frank Fogarty way back in the Prohibition era, though he wasn’t a shaker and stirrer. Instead, he was known as “the Dublin Mistral,” and was one of the leading vaudevillian monologists of his time. Give a toast to both, and to September, when having this.
The Last Word
3/4 ounce gin
3/4 ounce maraschino liqueur
3/4 ounce Green Chartreuse
3/4 ounce freshly squeezed lime juice
1. Fill a cocktail shaker halfway full with ice cubes. Add the gin, maraschino, Chartreuse, and lime juice. Shake well.
2. Strain through a fine strainer into a cocktail glass and don’t forget your toasts.
September 7, 2018
Well, here we are, in September, with summer sadly retreating into its annual hibernation. But that doesn’t mean we can’t drag it out a little – after all, summer is both a state of mind and resides in many things. One of the main, for me, is blackberries, which always make me dream of summer no matter what time of year. But this time of year is perfect, because you can still get awesome summer-y blackberries and then use them in many ways – like in this drink! I got the ones used here at the lovely Lazy River Farm, on which is the awesome Sidetrack Distillery, one of my favorites in the state of WA. On the farm they grow the fruit and produce that Sidetrack uses in their liqueurs and brandies and such (it’s all the same fine folks doing the growing and distilling). And, my wife and I and some pals recently went out to pick some berries – and taste some delicious drinks – including blackberries.
Okay, enough pre-amble! On to the show – and by that I mean this drink. Wife Nat came up with this one, and it shows, as the drink is built on some of her favorites, including swell Sotol, the tequila neighbor made in Mexico from the Desert Spoon plant, and the slightly spicy and all-the-way luscious Ancho Reyes ancho chili liqueur. Perfect partners. Of course, as you’re expect from the above graph, it’s also built on blackberries, both fresh and in Sidetrack’s Blackberry liqueur, which deliver a rich, deep, berry taste. An intriguing combo, but one that goes well together, especially with a touch of lime. And now we have the Roll Out the Blackberries all rolled out.
Roll Out the Blackberries
6 fresh blackberries
2 ounces Sotol
1 ounce Ancho Reyes ancho chili liqueur
1/2 ounce Sidetrack Blackberry liqueur
1/4 ounce fresh lime juice
Lime wedge, for garnish
1. Add the blackberries to a cocktail shaker. Muddle well.
2. Fill the shaker halfway full with ice cubes. Add everything outside of the lime wedge. Shake really well.
3. Strain through a fine strainer into a cocktail glass. Garnish with the lime wedge. Remember, summer lives in you (with every sip).
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