September 8, 2017
I recently posted a delicious Italian-inspired drink on the Spiked Punch called The Translation of Giuliana Monti, which I made up for a wonderful night of literature, laughs, and liquid libations. The night centered around the jolly and masterful writer Andrew Sean Greer’s newest, entitled LESS, a book you must buy (I talk about it more in that earlier post, which you should go read, and then you should go read LESS, and now you’re back), and during said night we chatted, joked, took questions, read from the book (well, Andy did), and drank two drinks came up for for the occasion and named after characters in the book.
This one, the second, is called Arturo’s Hairy Hands, named for the main character’s tour guide in Mexico City, and is a rare beast in that it has two base spirits. Savor it while savoring LESS and be a happy reader and drinker.
Arturo’s Hairy Hands
Cracked ice
1-1/2 ounces Woodinville Whiskey Co. bourbon
1 ounce Maguey mezcal with agave syrup
1/2 ounce Alessio sweet vermouth
1 dash Bittermen’s Xocolati mole bitters
Orange twist, for garnish
1. Fill a cocktail shaker or mixing glass halfway full with ice cubes. Add everything but the orange with your hands. Stir well.
2. Strain into a cocktail glass. Garnish with the orange twist. Sip and read. Sip and read.
Tags: Alessio sweet vermouth, Arturo’s Hairy Hands, Bittermen’s Xocolati mole bitters, bitters, bourbon, cocktail recipe, cocktial recipes, Friday Night Cocktail, Maguey mezcal with agave syrup, mezcal, orange twist, sweet vermouth, What I’m Drinking, Woodinville Whiskey Co. bourbon
Posted in: bitters, Cocktail Recipes, Distillery, Recipes, vermouth, What I'm Drinking, Whiskey
December 16, 2016
Oranges, you know, are big in December. Historically, it’s because they used to be a rarity used as a present in stockings hung by the chimney with care, because they were a great winter Scurvy preventative, and because people thought they could protect them from the snow demons. Today, I still find them a wonderful seasonal treat. Especially when mixed with some smoky. Like mezcal. If you think agave spirits are only for the summertime, well, friend, you’re wrong! Take this drink, which uses Sombra Mezcal. Made of Espadin agave that’s raised and processed by hand with ridiculous care in small batches, it has a wonderful smoke and citrus and spice flavor, light on its feet while still carrying enough umph to take the lead role in cocktails like The Superficial Resemblance. Try it over the colder months, and feel the orange/smoke healing powers.
The Superficial Resemblance
Ice cubes
2 ounces Sombra Mezcal
1 ounce Pineau François white pineau
1/2 ounce freshly squeezed orange juice
Lemon twist, for garnish
1. Fill a cocktail shaker or mixing glass halfway full with ice cubes. Add the mezcal, pineau, and orange juice. Shake well.
2. Strain into a cocktail glass. Garnish with the lemon twist (I know, it feels at first glance maybe an orange twist would be neat-er. But trust me, you want lemon, for balance).
Tags: cocktail recipe, Cocktail Recipes, Friday Night Cocktail, mezcal, orange juice, oranges, pineau, Pineau François white pineau, Sombra mezcal, The Superficial Resemblance, What I’m Drinking
Posted in: Cocktail Recipes, Liqueurs, Recipes, What I'm Drinking
December 6, 2016
Canlis is one of Seattle’s restaurant gems, and I (and wife Nat of course!) recently got to stop in and sit at the re-designed bar and sip and chat with friendly bar manager James MacWilliams and bartender José Castillo. One of the sippers was the Ouroboros, a mezcal-based delicious drink that José came up with. Then, I got to write about the drink (including the recipe for it) and the place and the people for Seattle magazine. You should read about it now. Then head to Canlis yourself.
Tags: Bars, Canlis, Cocktail News, cocktail recipe, mezcal, Seattle Bars, Seattle Magazine
Posted in: Bars, Cocktail News, Cocktail Recipes, Recipes, Seattle Magazine
