May 24, 2024

What I’m Drinking: The Bruja Smash

Warning: fake nearly swearing heading your way! This delight (ideal for the here and now and for the upcoming sunny days that you’ll hopefully be enjoying with pals or by yourself or with your dog to the fullest) was created by Seattle (and the world) legend, the mthrfcking baron of booze, Andrew Bohrer. I can’t recall when said sloshed sensi created it, but he let me put it into the mthrfcking Ginger Bliss and the Violet Fizz, thereby making that book like a billion times better times a billion times. That’s mthrfcking right. The Bruja Smash is not only the Hulk himself’s favorite all-time drink (and he knows drinks, mthrfckers), but also is highlighted by Italian saffron, mint, and more goodness containing golden-hued liqueur Strega, which is mingled with tequila and a whole bunch of mthrfcking fruity goodness. Perfectly balanced, of course, cause Andrew is a genius. And he currently slings drinks most Sundays at The Doctor’s Office, which is a, dare I say it, mthrfcking awesome spot.

The Bruja Smash

The Bruja Smash

Crushed ice

7 fresh mint leaves

7 fresh raspberries

1½ ounces white tequila

1 ounce Strega

½ ounce freshly squeezed lemon juice

1 mint sprig, for garnish

1. Fill a cocktail shaker halfway full with crushed ice. Add the mint leaves, raspberries, tequila, Strega, and lemon juice. Shake really well.

2. Dump the contents of the shaker (no straining here) into a large tulip-style beer glass or other good-sized pretty vessel.

May 26, 2023

What I’m Drinking: Summer’s Lease

While summer doesn’t officially start until, what, a month or thereabout from now, I’m always in my (very old) brain beginning to think “summer” in force on Memorial Day weekend, which is to say, right now! Summer only has a short “lease” (to bring us all together to the all together of this drink’s name), so I like to stretch it out longer than the calendar specifics. I’d say you can disagree, but, really, I doubt many would as it’s a fairly innocuous or unmemorable thought. This drink, however, is very memorable (if I may be so bold and not blush, as I created it), thanks to a double shot of rum – both white rum and the fancy Stiggins’ Fancy Pineapple rum, which is a delight to nature – a splash of herbally-but-approachably-awesome Montenegro amaro (most popular amaro in Italy by-the-way), pineapple juice (the juice epitome of summer), Scrappy’s Lime bitters (which if it would have been around during the first tiki wave, that wave would have never stopped), soda (for cooling and bubbly purposes), and fresh mint. It’s a treat all summer long, no matter how many days you want to celebrate the season.

Summer's Lease highball

Summer’s Lease

Ice cubes

1 ounce white rum

1/2 ounce Stiggins’ Fancy Pineapple rum

1/2 ounce Montenegro amaro

1-1/2 ounce pineapple juice

1 dash Scrappy’s Lime bitters

4 ounces chilled club soda

Fresh mint sprig, for garnish

1. Fill a cocktail shaker or mixing glass halfway full with ice cubes. Add the rums, amaro, juice, and bitters. Shake well.

2. Fill a highball or comparable glass with ice cubes. Strain the mix from step 1 into the glass. Top with club soda. Stir, carefully (no need to spill). Garnish with the mint.

A Note: You could serve this over cracked ice, even crushed ice. Very summery, both. Though cubes do their part, too.

March 17, 2023

What I’m Drinking: The Black Fog

Here’s something a little different for your St. Patrick’s Day revelry – today is St. Patrick’s Day, by the by, if you’ve forgotten! But you probably haven’t, being good with dates and reasons for gathering and tippling. Bit of a classic in the manner that it’s been consumed for a few fair years, though not in the manner that everyone knows about, so you can still add a little element of individuality to your St. Patrick’s party by serving it. It may look a little odd at first glance, but the slight berry notes of the framboise mingle with the stout’y Irish Guinness in such a swell way, with that hint of mint on the nose, trust me, you’ll be pleasantly pleased. Oh, one thing: Sometimes this is mixed using the French black raspberry liqueur Chambord, but I like the slightly stronger framboise (which is usually made from rgular red raspberries and has a bit more kick). But if you want to go the Chambord route, it’s not a bad way to travel, and still brings the spring into the stout, to get poetic about it.

black-fog

Black Fog, from Ginger Bliss and the Violet Fizz

 

One 12-ounce can Guinness stout

1 ounce framboise

1 or 2 mint leaves, for garnish

1. Fill a pint glass almost to the top with the Guinness.

2. Slowly pour the framboise into the glass, swirling it as you pour. Garnish with a mint leaf (or two, if you’re feeling it).

January 13, 2023

What I’m Drinking: My Final Offer

Here’s a nice kettle of booze. Perhaps (due to its minty-crushed-ice-y-fruit-y nature) this is more of a spring and early summer – or late summer – number? But I was feeling the need for some summer feeling, and so decided to revisit it as a mid-winter splash of sunshine. And really, the whiskey base certainly helps warm those winter blues. Maybe it should just be had on sunny winter days? Or maybe whenever one darn well feels like it! Drinking should be fun and not an ever-involved thought exercise, anyway. The first time I made this, I utilized Tommyrotter Distillery Triple Barrel American whiskey (which had happily shown up via the post), but this time I wanted to try a bourbon, and wanted to go local, and so went with Woodinville Whiskey’s award-winning (and always reliable!) Straight Bourbon. The slight sweetness and memorable spice went decidedly well with the fruit and mint notes (might be hard in winter to find good mint, depending on where you are, but stick with it! To the bold come the spoils and all that) I felt. Really, a lush lovely drink, no matter when drunk.

final-answer

My Final Offer

 

1-1/2 ounces Woodinville Whiskey Company Straight Bourbon

3/4 ounces Rothman & Winter Orchard apricot liqueur 

2 dashes Fee Brothers Peach bitters

Crushed ice

4-1/2 ounces club soda

Mint sprig, for garnish

 

1. Fill a cocktail shaker or mixing glass halfway full with ice cubes. Add the whiskey, liqueur, and bitters. Stir well.

2. Fill a highball or comparable glass with crushed ice (or cracked if needs must). Strain the mix from above into the glass.

3. Top with the club soda. Garnish with the mint.

June 10, 2022

What I’m Drinking: Jubilee Liqueur (Homemade Liqueur, That Is!)

You probably know this, but just in case, recently the Queen of England had her Platinum Jubilee, which means (another thing you probably know!), that she’s worn the crown for 70 years. It is, in the United Kingdom (and other spots, it seems), a big deal to many, and many parties were had. And, cause she’s so nice, she asked me to come up with a Jubilee Liqueur that she could sip daintily from teacups during the various festivities.

Hahaha, did you believe that, just for a moment? It would have been ridiculously neat if you did. But sadly, it was a lie, the Queen does not know me or my liqueur-making prowess or that my backyard overfloweth with mint (wild and planted) or that I had some extra mandarins lying around lately. Or, at least, if she knows all these things, she isn’t telling me! However! I do have some pals who are from the UK, though currently living in balmy Seattle, and they like many (as mentioned above, in a way) were celebrating said Platinum Jubilee, with a big ol’ English-style knee-up shindig, doing it up right with oodles of eats and drinks and funtimes for neighbors and friends. And I thought – really, they deserve a present fit for a Queen, and so made this here liqueur in her and their honor. As you probably can guess if you’ve made it this far in this paragraph, it has oodles of mint, and some mandarin notes. It’s also based on gin, that most English of quaffs, which is a little different as most homemade liqueurs have a neutral base, while gin brings its own juniper, botanical, spice, citrus, what-have-you nature. Here, go with a good solid London/English juniper forward gin (that’s what I did!). The mint and citrus and gin and sweetness are such a swell snazzy combo, I gotta say – this really is fit for royalty. Including you!

jubilee-liqueur-1

Jubilee Liqueur

 

4 small mandarins

3-1/2 cups fresh mint leaves

3 cups gin (English gin, natch – I used Gordon’s)

1 cup water

1-1/2 cups sugar

 

1. Carefully peel the mandarins. You want the peel, but you don’t want the pith – hence the care! Mandarins tend to be pithy, so you might need/want to scrap a little of that pith off. I did.

2. Add the peels – being sure to save the mandarins – to a large glass container, one with a good lid. Also add 2 cups mint leaves. Muddle the mandarin and mint.

3, Add the gin to the container, stir, and set aside.

4. We’re now going to make a syrup. Usually when making homemade liqueurs, I let flavorings and base sit together solo for a bit before adding the syrup. But as we’re using the juice from the mandarins just peeled, felt it should be made now. It all worked out! Okay, to start, juice the mandarins. Then add the juice and remaining mint leaves to a saucepan. Muddle gently, just to get the mint oils flowing.

5. Add the water and sugar and raise the temperature to medium high. Stirring regularly, bring the mix to a boil, then bring the heat down a bit. Keep it at a smooth simmer for 5 minutes, still stirring. Remove from the heat, and let cool completely in the pan.

6. Pour the mint-mandarin simple syrup into the glass container from Step 2. Stir well, and seal. Place in a cool, dark spot. Let sit for two weeks, swirling regularly. It looks like this:

jubilee-liqueur-2

7. Strain (maybe twice!) through cheese cloth into bottles or one big bottle. Drink solo, over ice, or play around with it in cocktails, all while thinking monarchistically.

 

May 3, 2022

Cocktail Talk: Mr. Pinkerton Goes to Scotland Yard, Part I

mr-pinketon-scotland-yardTake a trip with me now, friends, back, back, back in time a few weeks ago when I was talking here on the Spiked Punch (in the Mystery of the Dead Police post) about my love of Pocket Books, both those initial-capped as being from the brand that shares that name, and the general books-sized-to-fit-in-your-pocket that were widely available during the early-and-middle-ish part of last century. More recently than that, I re-read another Pocket Book from way farther back in 1941, one called Mr. Pinkerton Goes to Scotland Yard, by David Frome (there’s at least one more Mr. Pinkerton book, maybe others – if you see it, buy it and send it to me please). In it, there are three murders, a jolly little man named Mr. Pinkerton (not part of the famous detectives, by the by) who somehow gets embroiled in it all, his taciturn bulldoggy pal Inspector Bull, and some Londoning, which I always like. A fun little read! And with some Cocktail Talking too. Longtime (we’re going back farther than the post mentioned, but not so far as 1941) readers will realize I’ve had the below Cocktail Talk on here before, many moon ago – but it’s such a sweet quote, I’m going with it again! I’ll have a few others from the book later, for balance, don’t you worry.

 

Mr. Paget had brought along with him one of the new-fangled American contraptions for mixing spirits, and he, Linda Darrell, and Hugh Ripley had brought some mint from the garden, sent Gaskins to the fish monger’s for a six pennyworth of ice, and mixed it up with lemon juice. They made what they call a cocktail out of it.

 

–David Frome, Mr. Pinkerton Goes to Scotland Yard

August 27, 2021

What I’m Drinking: Fugger’s Revenge

It’s funny (to me, if no-one else) to have a very tough drink name like “Fugger’s Revenge” for a light-bodied, friendly, vermouthy (in a way, though I’m not calling this vermouth, cause I don’t want the vermouth board after me), aperitif-style sipper (the aperitif board is much less ferocious). But the backstory really is not so tough, but is one of my fav wine stories (one that some people say isn’t true, is just apocryphal, etc. Some people are also fuddy-duddies and no fun to have a drink with. Avoid them). Anyway, it starts early in the year 1111. A forward-thinking German bishop named Johann Fugger was getting ready to travel to Rome for the Holy Roman Emperor’s coronation (this one was Henry V). Because he was forward-thinking, Fugger sent his assistant along the road first, to scope out the local wine, chalking the pubs or bars or 12th-century what-have-yous that had good wine with the word “est,” which is Latin for “there is” (the full phrase he kept in his wine journal was I believe “vinum est bonum” or “wine is good” basically). When this intrepid wine scout came into the town of Montefiascone, he so enjoyed the wines that he A: had a lot, and B: wrote Est! Est!! Est!!! on the bar’s outside wall to show his enthusiasm. I believe bishop Fugger himself liked these particular wines so well he never made it to the coronation, just stayed in Montefiascone drinking wine, and is buried there today. And, the white wines designated Est! Est!! Est!!! di Montefiascone are still made and enjoyed. And (here’s where it also comes back around), this particular homemade aperitif uses an Est! Est!! Est!!! di Montefiascone wine as it’s base! Neat! Awesome! Story!

fuggers-revenge-1

There aren’t a wide range of these whites available here, but Pietro Est! Est!! Est!!! tends to be available, and it’s what I used. Light, apple-y, dry, and very refreshing, it provided the perfect platform for building this summertime aperitif (and it won’t set you back too much). The other flavorings almost all came from my yard, including white currants (want to know way more about my white currant bush? Check out the Currant Current liqueur, Strawcurranterry, a white currant strawberry liqueur, and A Particular Friend, a white currant mint number), fresh mint, and fresh marjoram. A little gentian root because life is bitter (but not, one hopes too bitter most days), a little vodka to im-proof things a bit (but not too much, as this is a very light-on-its-feet charmer), and a little simple syrup to round our edges without making it sweet. Altogether, this late summer aperitif rises to the level of the wine story with delicate herbal and fruit notes. Pretty swell on its own, chilled or over ice, but also a pleasant pal in cocktails (heck, though it is not a vermouth, it would make a mean Martini-esque drink when paired with a London-style gin).

fuggers-revenge-2

Fugger’s Revenge

 

1/2 cup white currants

1/3 cup fresh mint

1/4 teaspoon gentian root

1 Tablespoon marjoram

1 750 ml bottle Pietro Est! Est!! Est!! white wine

1 cup vodka

1/2 cup simple syrup

 

1. Add the currants, mint, gentian, and marjoram to a large glass jar with a good lid. Muddle well, but not wackily (you do want to break up the currants as much as possible).

 

2. Add the wine and vodka, and stir. Put in a cool dry place and let sit for two weeks, swirling regularly.

 

3. Open up the jar of joy and add the simple syrup. Stir again, and re-place in that cool dry place. Let sit two more weeks, swirling as you will.

 

4. Strain – I like to strain once through a fine mesh strainer, then twice (or as needed) through cheesecloth – into a good glass bottle. Store in the fridge (to keep nice and chilled).

August 6, 2021

What I’m Drinking: Iollas’ Itch

iollas-itchOne of the invaders (in the best way) of summer into our yard is mighty fine mint. We have mint that’s been planted by us, years past, but either it’s spread or we’ve also had wild mint find it’s way into the yard. Though I wouldn’t be sad to be responsible for a mint invasion, I think I’d like it even better if there was wild mint propagating hither and thither randomly. But back to the point I’m meandering my way into making: we have a lot of mint! Not a problem to induce tears falling in any manner, but one that does mean searching for drinks that make fine use of mint, and eventually finding my way back to this particular potion: Iollas’ Itch, which I hadn’t made in a number of years. Not because it’s not delicious (it is), but because, well, there are loads of delicious drinks in the world and sometimes one forgets one or two. Anywho, this cocktail, though rye-based (yum), and with heady sweet vermouth (yum), I believe still beckons during the hotter months due to the addition of apricot liqueur, whose sweet fruitiness is very much sunshine-y (and, yum), and naturally that summer favorite that brought this paragraph on pointe: mint.

 

Iollas’ Itch, from Dark Spirits

 

3 fresh mint leaves, plus 1 fresh mint sprig for garnish

Ice cubes

2 ounces rye

3/4 ounce sweet vermouth

3/4 ounce apricot liqueur

 

1. Rub (carefully but firmly) the 3 mint leaves all around the inside of a cocktail glass. Then discard them.

 

2. Fill a cocktail shaker halfway full with ice cubes. Add the rye, apricot liqueur, and vermouth. Shake well.

 

3. Strain into the minty glass from above. Garnish with the mint sprig.

 

 

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