Yesterday (which means, at least for this moment, Valentine’s Day) was the day for hearts, flowers, chocolate, unicorns, and mooning under the moon. Today, well, it’s still the day for all that. But it’s also the day for Stockholm Tar, which, to me, seems almost like it could be the name of a grungy drug gotten by scraping the barnacles off a ship and then boiling them down with a mixture of formaldehyde, corn starch, and Juicy Fruit gum. This drink, however, contains none of that, and while it is strong and all, well, between us, it’s probably closer to the whole flowers and romances mentioned first. So, have one with your favorite sailor and stretch the heart-iest holiday out another day. This recipe’s from Dark Spirits.
1-1/2 ounces dark rum
1/2 ounce freshly squeezed lime juice
1/2 ounce cranberry juice cocktail
1/2 ounce Simple Syrup
1/4 ounce maraschino liqueur
Lime slice for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the rum, lime juice, cranberry juice, simple syrup, and maraschino liqueur. Shake well (you want to ensure it doesn’t get a tar-like appearance).
2. Strain the mix into a cocktail glass. Garnish with the lime slice.
At my wonderful Locatails class last weekend at the wonderful Pantry at Delancey, one of the wonderful assistants (there was a lot of wonderful last weekend) asked me in passing about drinks made using rosé. I was going to round a few up for her, then people started coming in, I started talking, and somewhat forgot. Until now, when looking at the weather and realizing that we might, actually, be in for some more sun this week in Seattle. And when the sun’s out, a light-but-interesting drink like the Rosé Squirt is in (said drink from Wine Cocktails doncha know). So, now, I’m belatedly answering the question from last weekend and getting a wonderful drink on.
1 ounce maraschino liqueur
3 ounce dry rosé wine
Chilled club soda
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.
Here it is, what you’ve all been waiting for, the second “I promise to write about Italian drinks and food soon” post. Yay! And I do promise. But, since it’s Friday, and I need to hit up the drinks before too long, this is again a short post leading into a video. But what a video! It’s for the Perseverance cocktail, which is again (as with the Bishop below) from Wine Cocktails, sported on How2Heroes, that food and drinking video bonanza site, and directed, produced, shot, and co-scripted by the boy genius himself, Fargo’s favorite frolicking son, Bradley Kosel. But this video co-stars those stage-and-screen scenesters, wife Nat and heartfelt Harry (who was last seen in Paradise). Yeaping yimmeny! Don’t sit around people: hit that play button (wait, wait, wait–feel free to make yourself a drink first. Then hit that that play button)!
PS: Holy historic halfwit! I completely forgot above to say the Perseverance contains rosé wine, maraschino liqueur, vodka, and Peychaud’s bitters. Which you might want to know before even clicking the video. Forgive me pals, I’m plum embarrassed.
PPS: Yes, I am getting paid by the exclamation point.
PPSS: Nicole, really, I’ll talk up Italy soon. With pictures. It’ll be bella. You’ll like it.
Get ready for some Valentine’s Day hugging, kissing, and drinking (you don’t really want to have a Valentine over for a little romance without the right drink, right? I mean, you aren’t that caddish, are you? And, speaking of “caddish” is that a phrase that applies to both ladies and gentlemen? Or is a “cad” only a dude? Cause I in no way want to imply that not serving a good drink on Valentine’s Day is okay if you’re female. It’s bad no matter what. So, put that in your shaker and shake it) with this lovely mix (from Good Spirits, if you wanna relay a little information to your amorous other when serving up the cocktail). I used Washington State’s own Dry Fly gin when making it, and liked it lots, and also suggest using Tillen Farms Merry Maraschino cherries (from good ol’ WA as well), which are yummy and clean, sweetened with pure cane sugar instead of goopy high fructose junk, and which don’t contain artificial dross. Which of course you don’t want to serve up alongside the kisses. That’s just gross.
1 1/2 ounce gin
3/4 ounce sweet vermouth
3/4 ounce maraschino liqueur
1/2 ounce simple syrup
Maraschino cherry for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the gin, sweet vermouth, and maraschino liqueur, and simple syrup. Shake well.
2. Add the cherry to a cocktail glass or pretty cordial. Strain the mix into the glass.
The Man Behind the Evening's PlansA.J. Rathbun is a freelance food and entertainment writer, poet and author, a frequent guest on the Everyday Food program (Martha Stewart Living/Sirius satellite radio), and is a contributor to culinary & entertainment magazines such as Every Day with Rachael Ray, The Food Network Magazine, Real Simple, Wine Enthusiast, and many others. Of course, there's so much more to it than that...Read More