January 28, 2022
Hey, no offense to January (I mean, it is the first month of the year, birthing, so to speak, a new time of new beginnings and fresh starts and resolute resolutions and all that, and it tends to start with a smooch, so it definitely has some pluses as a month, however . . .), but by the end of January I’m usually ready, well ready, for it to be over, and usually ready, well-and-truly ready, for some springtime springing. It just gets a little drab, our first month of the year. Maybe not everywhere in the globe! And maybe not for everyone!
But for me, I could use a dosage of spring snazziness in my step, and in my glass, right about this time every year – and, wonders of wonders, here is the Rosé Squirt, ready and waiting for me to take the first sip. It is not a combination of rosé wine and the carbonated soda Squirt (if you were thinking so, though an 18-year-old me might like that – heck, a currently-too-old-to-be-specific-about-dates me might like it too). It is a combination of nutty, dry maraschino liqueur (go with a good brand here – I’m using Luxardo Maraschino, which I’m fond of, and which has been made by the same family from Marasca cherries since 1821, and which boasts hints of chocolate, vanilla, and marmalade notes) rosé wine (the springtime-iest of wines perhaps), and bubbly club soda, with a good maraschino cherry (you couldn’t go wrong with Luxardo maraschino cherries here, too, pals, because they are wondrously delicious) as a final accompaniment. Combine those delights and you have spring in a glass (note: also works beautifully as a summer sipper): refreshing, budding with flavor, light-on-its-feet, lovely. Have one today, and know that actual springtime isn’t too far away.
The Rosé Squirt, from Wine Cocktails
1 ounce Luxardo Maraschino liqueur
3 ounce dry rosé wine
Chilled club soda
Luxardo maraschino cherry, for garnish
1. Fill a highball glass three-quarters full with ice cubes. Add the maraschino liqueur and rosé. Stir briefly.
2. Fill the glass almost to the top with chilled club soda. Stir again, a bit more than briefly. Drop a cherry on top and serve.
April 28, 2017
A couple weeks back, I had a stunner of a spring cocktail on the ol’ Spiked Punch blog, one made with all-organic, Italian-made, darn delicious, Purus vodka. If you’d like to learn a little more about Purus, and have yet another (hah!) amazingly good drink off of this blog, be sure to go check out the post with the recipe for A Picturesque Procession. Really, read it now!
And, you’re back. Welcome back! I liked Purus well enough that I decided making up one drink inspired by it wasn’t quite enough. I really love Italian things (as everyone knows from here to Italy)! This cocktail is another beaut, if I can say so humbly, but completely different from A Picturesque Procession. It’s a little more, oh, reflective in a way, less bright, maybe a bit more layered, a tiny bit more depth. Both are solid, I think, but just different in the way they get to their sip-able-ness. Here, the other players are mostly Italian: Cocchi Americano Rosa, the smidge more bitter (than Cocchi Americano) aperitif that’s a little like dusk on a spring day that’s had a few showers (if you know what I mean), old companion Luxardo maraschino liqueur, and one non-Italian, Seattle’s own Scrappy’s orange bitters. A beaut, for sure.
Beauty Is More Often Felt
1-1/2 ounces Purus Organic Italian vodka
1 ounce Cocchi Americano Rosa
1/2 ounce Luxardo maraschino liqueur
2 dashes Scrappy’s orange bitters
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add all the beautiful things. Stir well.
2. Strain into a cocktail glass. Muse on it all.
June 24, 2016
Sometimes, one gets cravings (I’m no fortune teller, but I’m seeing that in everyone’s future, they’ll get cravings, too), of all sorts, I suppose. Example A: the other day, I had a swell drink made with maraschino (the most misunderstood of all liqueurs, historically, or at least the last, let’s say, 40 years of history, because too many think it’s sickly like those sick twisted things that pass as maraschino cherries in mass market grocery stores, when it’s not, at all, instead being dry and a hint nutty, being made from the pits of the marasca cherries and all), and that swell drink made me crave more maraschino drinks. And so I went for the Sweet Pie, a cuddly classic-y number, where the always tasty and reliable Luxardo Maraschino shines alongside gin and sweet vermouth, and a smidge of simple syrup comes along for the ride to round the edges in a cuddly – as mentioned – manner. Dreamy deliciousness.
Sweetie Pie, from Good Spirits
1 1/2 ounces gin
3/4 ounce sweet vermouth
3/4 ounce Luxardo Maraschino liqueur
1/2 ounce simple syrup
1. Fill a cocktail shaker halfway full with ice cubes. Add the gin, sweet vermouth, maraschino liqueur, and simple syrup. Shake well.
2. Add the cherry to a cocktail glass or pretty cordial. Strain the mix into the glass.
PS: Sometimes this is garnished with a Maraschino cherry. But sometimes I want to skip the fruit. You go as you go.