January 20, 2023
This pretty amazing gin drink is sadly not one you see around these days – a crying shame, as it’s delish. Let’s work together to bring it back! It’s from the legendary Patrick Gavin Duffy’s Official Mixer’s Manual (1940 edition), one of the big and necessary books from the early-middle of last century. A tome all cocktail lovers should have, me thinks, full of drinks and drink-making history and wisdom (and Duffy’s genial crankiness). This one features a heavy dollop of gin as the base, and then smaller amounts of maraschino, sweet vermouth, and Cointreau. So, you’ll want a gin you’re really fond of: I’m using Monkey 47 Schwarzwald Dry Gin, whose smooth juniper, citrus, spice, pepper, botanicals, and berries balance is a treat. Add in the nutty maraschino, sweet and orange-y Cointreau, herbal vermouth, and a little lovely lemon oil and you end up with a cocktail fit for, well, a lord!
The Lord Suffolk
Cracked ice
2-1/2 ounces Monkey 47 Schwarzwald gin
1/2 ounce Luxardo maraschino
1/2 ounce Cocchi Torino sweet vermouth
1/2 ounce Cointreau
Lemon twist, for garnish
1. Fill a cocktail shaker halfway full with cracked ice. Add everything but the twist. Stir well.
2. Strain into a cocktail glass, and garnish with the twist. Give a toast to the past, and then the future.
Tags: Cocchi Torino sweet vermouth, cocktail, Cocktail Recipes, Cointreau, Friday Night Cocktail, Gin, lemon, Luxardo Maraschino, Monkey 47 Schwarzwald Dry Gin, The Lord Suffolk, vermouth, What I’m Drinking
Posted in: Cocktail Recipes, Gin, Liqueurs, Recipes, vermouth, What I'm Drinking
September 23, 2022
The world of spirits, liqueurs, and the cocktails one makes with them has undergone a wonderful internationalizing over the last, oh, 15 years (that number is not scientific, but more a musing digit that might approximate an impossible-to-actually-measure figure). By that I mean, so many products from around the globe once only consumed in their particular region or country are now being accessed by thankful drinkers in other spots. Make some sense? And this internationalizing is still rolling out, with more products showing in more spots. Again – thankful drinkers, including me! One type of produce that we’re finally seeing more of in WA (where I’m at) and the US in general is Shochu, the distilled tipple popular in Japan and made from a number of things: rice, sweet potatoes, buckwheat, and more. I’ll fully and readily admit I’m not a Shochu expert, but what I’ve had, I’ve enjoyed for its earthy, rich flavors (varying depending on the base product distilled) and friendly drinkability.
So, I was very excited recently to receive some Shochu in the mail (don’t be upset with me! I know I’m lucky), from Honkaku Spirits, which is one of the companies helping to spread the word and accessibility of Shochu, along with other Japanese spirits. They’ve been around since 2020, and are focused, amazingly enough, on working with family-run distilleries, which is awesome! One of their newly released imbibables is Jikuya White Sweet Potato Shochu, which is what I’m sipping today. Crafted at the Jikuya distillery (around since 1910! And specializing in sweet potato Shochu “completely sourced and produced in Kagoshima, among other specifications”!) by fourth generation Master Brewer-Distiller, Ms. Maiko Jikuya at the base of Mount Shibi, this Shochu clocks in at 25% ABV, and delivers a lovely flavor. Starting with a light-on-its-feet herbally, flowery (not heavy perfume flowers, but wildflowers) essence, it flows into notes of red berries and hints, just hints, of tea. Neat! Very approachable, very drinkable. And, delicious over ice, solo or with sparkling water (sidenote: there is also a Jikuya Black Sweet Potato Shochu, which is earthier, and well worth trying, too).
Shochu is often served neat, with ice, or with soda water (as well as with warm or room temp water), sometime with fruit juice added to the latter. It’s not as often utilized in cocktails. Not to say it isn’t! Just, from what I’ve seen, not as often. But while I enjoyed/enjoy it solo, I had to test it out with a few other ingredients, cocktail-style, because, well, that’s what I do! And after a little finagling, I came up with a combo that I think lets the Jikuya White Sweet Potato Shochu shine, but also lets it play nicely with others. This Shochu has such a delicate but memorable (hah! That’s a funny combo, but it works for me) nature, I wanted the cocktail to match, so it took a bit to find the right pairings. I landed on maraschino liqueur (I went with Luxardo Maraschino), whose somewhat lighter nuttiness was a swell fit, Dolin Blanc vermouth, due to the floral notes and bit of cuddle it always brings, and Scrappy’s singular Cardamon bitters, whose light spices and more florally goodness shone with the others. This foursome together sings a (if I can say this while being humble) liquid delight! It manages to be both layered in flavor, spice, floral, fruit, and maintain that delicate, brightness from the Shochu. You may want to have another the minute you finish the first. As you do, give a toast to the whole world, which – for thankful drinkers – has become a smaller place.
A Tempest of Provocation
Cracked ice
2-1/2 ounces Jikuya White Sweet Potato Shochu
1/2 ounce Luxardo Maraschino liqueur
1/2 ounce Dolin Blanc vermouth
Dash Scrappy’s Cardamom bitters
1. Fill a mixing glass or cocktail shaker halfway full with cracked ice. Add everything. Stir well.
2. Strain into a cocktail glass. Enjoy.
Tags: A Tempest of Provocation, bitters, cocktail, Cocktail Recipes, Dolin Blanc vermouth, Friday Night Cocktail, Jikuya White Sweet Potato Shochu, Luxardo Maraschino, maraschino liqueur, Scrappy’s Cardamom bitters, Shochu, vermouth, What I’m Drinking
Posted in: bitters, Cocktail Recipes, Liqueurs, Recipes, vermouth, What I'm Drinking
December 2, 2016
Sometimes, a holiday week can feel like you’ve been on a trip. Sometimes a fun trip! Sometimes a filling trip. Sometimes a tiring trip. Sometimes . . . well, you get the idea, right? Right! Even with a wondrous trip, you still may feel a little weary after it, and that’s where this drink comes in (it was created after my return from my longest trip, seven months living in Italy, hence the Italian-American-ness of it). I’ve used a number of bourbons when making this but most recently used the new-ish Backbeat bourbon, from Seattle’s swell 3 Howls distillery. It’s got a mix of 75% corn, 21% rye, and 4% barley and is finished in French Oak. Smooth, with a little honey-ness, spice, and oak, it mingles swell-ly with maraschino and old pal Fernet-Branca here. Try it and see! You’ll feel less weary, I’ll bet.
Welcome Back, Weary Traveler
2-1/2 ounces 3 Howls Backbeat bourbon
1/2 ounce Luxardo Maraschino
1/4 ounce Fernet-Branca
Wide Orange twist, for garnish
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice.
2. Add the bourbon, maraschino, and Fernet-Branca. Stir well.
3. Strain into a cocktail glass. Utilize the twist in the proper manner.
Tags: 3 Howls Backbeat Bourbon, cocktail, cocktails, Fernet Branca, Friday Night Cocktail, Luxardo Maraschino, Welcome Back Weary Traveler, What I’m Drinking
Posted in: Cocktail Recipes, Italy, Liqueurs, Recipes, What I'm Drinking, Whiskey
October 2, 2015
A couple years back as many know, my wife and I loaded up the dogs and we moved to Italy. It was great (of course), and if you want to know more, go to my Italy blog and start at the beginning. But when moving back, I needed a drink to take the sadness down a little, a drink that brought me back while reminding me of the Italian hours. Don’t get me wrong, I was happy to see the Seattle pals and sights and bars I also love. But hey, sometimes coming back is hard, and you need the right drink to accompany it. And this is that drink! Why am I having it again today? Well, October 2nd was the very day we flew out to start our adventure, those years ago.
Welcome Back, Weary Traveler
2-1/2 ounces bourbon (I used the new Woodinville Whiskey Co. Straight bourbon)
1/2 ounce Luxardo Maraschino
1/4 ounce Fernet Branca
Orange twist, for garnish (I like a wider orange twist here)
1. Fill a cocktail shaker or mixing glass halfway full with cracked ie.
2. Add the bourbon, maraschino, and Fernet Branca. Stir well.
3. Strain into a cocktail glass. Twist the twist and drink as happily as you can manage.
Tags: bourbon, cocktail recipe, Cocktail Recipes, Fernet Branca, Flagship Woodinville Whiskey Co. bourbon, Friday Night Cocktail, Luxardo Maraschino, Weary Traveler, Welcome Back, What I’m Drinking
Posted in: Cocktail Recipes, Italy, Liqueurs, Recipes, What I'm Drinking, Whiskey
May 8, 2015
Recently, as I do, I decided I wanted a new cocktail – and often for me that actually means an old cocktail, an unburied treasure in a glass that I haven’t yet had. This time, the first older book at hand was Patrick Gavin Duffy’s Official Mixer’s Manual (1940 edition), and as I browsed through this worthy tome of libations, I came across The Lord Suffolk. With a name so regal, I figured the drink must be regally awesome (oh, an aside – I haven’t yet had time to browse the library and see where this drink first came from. Sue me). And I figured right!
However, it’s a drink with a sizable wallop of gin, which then mingles with much smaller amounts of maraschino, sweet vermouth, and Cointreau. Because of that, I knew it needed a gin with a fair amount of personality, one that brings layers of flavor to the table. I went with the newish (to me, at least), and award-winning Monkey 47 Schwarzwald Dry Gin, and darn if it wasn’t perfect, thanks to the smooth juniper flavor, sure, but even more the accompanying notes: citrus, spice, pepper, and an intriguing stitch of botanical and berries. It’s tasty stuff, and named after a monkey. That says it all.
And here in this cocktail, with just enough nutty maraschino, sweet and orange-y Cointreau, herbal vermouth, and lovely lemon oil coming along for the ride, the gin is allowed to blossom and not get lost. This is a helluva drink folks. And hopefully, somewhere, Mr. Duffy is smiling that it’s in a small way back in circulation.
The Lord Suffolk
Cracked ice
2-1/2 ounces Monkey 47 Schwarzwald gin
1/2 ounce Luxardo maraschino
1/2 ounce Cocchi Torino sweet vermouth
1/2 ounce Cointreau
Lemon twist, for garnish
1. Fill a cocktail shaker halfway full with cracked ice. Add everything but the twist. Stir well.
2. Strain into a cocktail glass, and garnish with the twist. Give a toast to the past, and then the future.
Tags: Cocchi Torino sweet vermouth, cocktail recipe, Cocktail Recipes, Friday Night Cocktail, Gin, Luxardo Maraschino, Monkey 47 Schwarzwald gin, Official Mixer’s Manual, Patrick Gavin Duffy, The Lord Suffolk, What I'm Drinking
Posted in: Cocktail Recipes, Gin, Liqueurs, Recipes, vermouth, What I'm Drinking
May 5, 2011
Well, we’re back (from Italy, that is. If you didn’t know it, wife Nat and I and our two dogs have been enjoying our Italian pre-tirement for the last seven or so months. Interested? Read more about it). Re-entry into life into Seattle hasn’t been rough, but neither has it been a box of chocolates filled with booze. To ease the edges, and to help remind me of things from here I missed, when there, without forgetting what I loved there, I whipped up the following cocktail last night, and think I’ll be whipping up a few more over the next couple of days. See, bourbon is hard to track down in the I-tal, and so I wanted the drink to be serious on the bourbon side. But, I miss (already) having loads of Italian liqueurs in every café and bar, so I wanted hints of Italy surrounding the bourbon. Which led to the Welcome Back, Weary Traveler:
2-1/2 ounces bourbon (I used Blanton’s, but others may suffice)
1/2 ounce Luxardo Maraschino
1/4 ounce Fernet Branca
Orange twist, for garnish (I like’d a wider orange twist here)
1. Fill a cocktail shaker or mixing glass halfway full with cracked ie.
2. Add the bourbon, maraschino, and Fernet Branca. Stir well.
3. Strain into a cocktail glass or a stewardesses hat. Twist the twist and drink as happily as you can manage.
Tags: Blanton's, bourbon, cocktail recipe, Cocktail Recipes, Dark Spirits, drink recipes, Fernet Branca, Luxardo Maraschino, Recipes, What I'm Drinking, Whiskey
Posted in: Almost Drinkable Photo, Italy, Liqueurs, Recipes, What I'm Drinking, Whiskey
