Hey kids, you like laughs right? Well, recently (if you think about the grand breadth of time that us ridiculous humans have been on earth, super recently) I got to go down to new-ish Seattle hotel bar Ben Paris and have a Last Laugh cocktail made by Abigail Gullo. Now that’s a laugh worth savoring – and you can savor, too, cause I then wrote about it for Seattle magazine, and they printed what I wrote, and all that. For reals! Go check it out now, why dontcha.
Hello summertime! Sum, sum, summertime! What’s shaking? Or, in the case of this drink, not shaken at all. But it is a swell summertime sipper, one that I featured already on this blog – but like 8 years ago if you can believe it. 8 years! Holy cow, time flows like rum in an upside-down bottle. But here’s the skinny (or, in my, case, not so skinny). I had some extra limes lately, and the mint plant in the backyard is in full summer mint-in, so I thought, the other day, when the sun high in the sky was demanding a bubble drink – howsabout the Bubble Colonial, and it’s tasty lime-mint simple syrup? And then I thought, heck ya! And so, here we are, making summer even better with bubbles (and rum, lime-mint simple, Cointreau, and soda – and more lime). Yay!
The Bubble Colonial
2 ounces Cruzan 9 Spiced Rum (this is what I originally used, but regular white or dark rum works actually)
1/2-ounce lime-mint simple syrup (see Note below)
Chilled club soda
Lime wheel, for garnish
1. Fill a highball glass halfway full with ice cubes. Add the rum, syrup, and Cointreau. Stir thrice.
2. Fill the glass almost to the rim with club soda. Stir again, slowing but seriously, working to bring everything together. Squeeze the lime wheel into the glass, and then drop it in.
A Note: To make the lime-mint simple syrup, add two whole lime peels, 4 ounces freshly squeezed lime juice, 3 cups sugar, 2-1/2 cups water, and 2 cups fresh mint to a medium-sized sauce pan. Put it on the stove over medium-high heat. Let it just come to a boil, simmer for five or so minutes, and then let everything steep in the pan for at least an hour. Strain and stir in the fridge if you don’t use it right away.
Holy where-does-the-time-go! It was eleven years now that I wrote on this very blog (you can pat me on the back for my longevity later) about drinking Margaritas via a trolley in my backyard. ELEVEN YEARS! My mind is blown. And the trolley has fallen to ruin, and I haven’t had a Margarita since.
No, no, I kid, cause that would be insane. I’ve had a fair amount of this classic tequila charmer that’s known near and far and then near again. However! I hadn’t until sort-a recently had one made with wonderful WA distillery (sidenote: WA has the best distilleries in the world) Brovo Spirits wonderful Orange Curaçao. And I feel bad (though many weren’t bad) for the various me’s from history who drank their Margs without it, as this orange curaçao brings said classic drink up even another level when used as the crucial orange component, thanks to a trio of dried orange peels: sweet Californian, bitter Laranha from Curaçao itself, and legendary Seville from Spain. Those mingles with spices and Maui brown sugar on a base of neutrals: cane and grain. End result: rich and balanced orange action underpinned by just the right amount of spice. Try it in your next Margarita, but be warned. You’ll like it so much, you’ll want to make a giant jug of it.
The Margarita with Brovo Spirits Orange Curaçao
3 ounces tequila blanco
2 ounces Brovo Spirits Orange Curaçao
1 ounce freshly squeezed lime juice
Lime slice, for garnish
1. If making one, fill a cocktail shaker halfway with ice cubes. Add the tequila, Brovo Spirits Orange Curaçao, and lime juice. Shake well.
2. Strain through a fine strainer into a cocktail glass. Garnish with the lime slice.
A Note: My Margaritas tend to be pretty and strong. Just as an FYI.
Sure, you’ve had Mojitos (I hope, and if not, you know, it’s a minty-rum-y delight of course so where have you been, dear)? In the summer, when they are one of the ruling drink class. Or in the spring, when you’re pretending it’s summer in your short shorts, even though you’re chilly. I see you. And even in the fall once, when you were thinking about Cuba. I sorta like them also in the winter, to deliver a summer dreamtime as the cold air nips noses. You may like that, too. But have you ever had a Mojito with a rainbow unicorn straw? I did, recently, and let me assure you – it’s better. The Mojito? Great drink. With a unicorn rainbow straw? Better. Maybe it’s this way with any drink? Here, though, trust me. Good times, with rum, and unicorn. Run with that, my brave and wonderful friends.
7 or 8 mint leaves
2 of more lime wedges
1 ounce simple syrup
Crushed or cracked ice
2-1/2 white rum
Mint sprig, for garnish
1. Add the mind, lime wedges, and simple to a highball or comparable glass. Muddle well with a cool muddler.
2. Fill the glass most of the way with cracked or crushed ice. Add the rum, then nearly to the top with soda.
3. Smack the mint a bit to get the oils flowing, then let it float atop the drink. And don’t forget to add your unicorn straw!
First things first – this here cheek-tinger has a crucial ingredient not always available easily in the US. You can track it down sometimes online. And you can find it simply enough by traveling to the U.K. And really, you need a vacation right? I’m talking about Glayva liqueur, which is made in Leith, Scotland, through a combo of aged Scotch whiskies, citrus fruits, anise, clove, herbs, a whisper of heather honey, and more treats. It’s well worth trying and tracking down. Especially for this charming charmer, which mixes Glayva with old pal gin (a good U.K. gin makes sense, and I like one in a London traditional sense), cranberry, and orange juice, all together into a treat that will make your day, and your favorite favorite’s day, too.
Scottish Blush, from Ginger Bliss and the Violet Fizz
1-1/2 ounces gin
1 ounce Glayva
1/2 ounce cranberry juice
1/2 ounce freshly squeezed orange juice
Lime wheel, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the gin, Glayva, cranberry juice, and orange juice. Shake well.
2. Strain through a fine strainer into a cocktail glass and garnish with the lime wheel.
This all-time St. Patrick’s Day dreamweaver is one I suggest to every person I know for celebrating on March 17, cause it’s delicious, sure, and so much better than the array of chemically-green’d beer and such often served on the day. But also cause it was created by Jeremy Sidener, a true gentleman from Kansas, of which there aren’t many – true gentlemen, that is. The Dublin 8’s also fantastically refreshing. So, what are you waiting for? Might as well start celebrating now, right?
The Dublin 8
2 ounces Irish whiskey (I originally used Clontarf 1014 in this, but others would shine as well)
3 ounces freshly squeezed orange juice
3 ounces chilled ginger ale or ginger beer
Lime quarter for garnish
Lime slice for garnish
1. Fill a highball glass, or similarly-sized glass, three quarters up with ice cubes. Add the whiskey.
2. Add the orange juice and ginger ale.
3. Squeeze a lime wedge over the glass, and then drop it in. Stir gently. Garnish with the slice of lime.
You know what? Having this hot-weather, shipboard, beachy, rummy, ginger-y cool-down-er back in action pretty much everywhere is a swell situation for us all to be within. Going back to the post WWI years, the dark (rum) and stormy (ginger beer) dance-of-deliciousness (yep, I used that phrase) has always delivered in an easy-going manner, so it’s odd that it fell a bit off bar menus and the common tongue (so to speak) for a while. Could be the lack of good ginger beer (now, we have oodles), or the lack of adventuresome natures in some of our ancestors, or a fear of names connected by “and.” Maybe all of the above? All I know is that I don’t care! It’s hot outside, and pouring one of these makes it so much cooler.
The Dark and Stormy
2 ounces dark rum
Chilled ginger beer (lots of options but I think Rachel’s is dandy)
Lime wedge for garnish
1. Fill a highball glass three-quarters full with ice cubes. Add the rum.
2. Fill the glass with ginger beer, smoothly and regularly.
3. Squeeze the lime wedge over the drink, and then drop it like it’s hot. Stir, but cautiously – no need to rock the boat too much at this point.
You know this, I know this, everybody knows this – I believe good drinks should have good names, and when creating drinks you need to create names too. Okay, that’s out of the way. But here, really, the change is so minor! The Cactus Berry is a favorite spring-and-early-summer drink of mine, from Wine Cocktails, and as I was dreaming of spring recently, I decided it would be a perfect fit for today. But, it usually uses Merlot (along with tequila, Cointreau, and lime juice), and I didn’t have such. But I did have a bottle of Donini Settegrappoli, which is an Italian red, rich, lush, full of body, perhaps I think the best red wine in the world. If I can go a little overboard (admittedly, Donini is my favorite winery in the world, too). So, I thought it might be perfect. And guess what? I was right! You can be right, too, if you try this drink.
1-1/2 ounces Donini Settegrappoli Italian red wine (or another amazing wine)
1-1/2 ounces tequila (blanc, usually)
3/4 ounce Cointreau
1/2 ounce fresh lime juice
Lime wedge, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the wine, tequila, Cointreau, and lime juice. Shake well.
2. Strain the mix into a cocktail glass through a fine strainer. Garnish with the lime wedge and serve.