April 6, 2018

What I’m Drinking: Hugs and Sand

This is based, as you can probably guess from the name, on the classic Scotch cocktail the Blood and Sand. To make it more huggy (not that the original isn’t huggy, mind you), I switched up said Scotch with local (for those of us living in Seattle, WA, that is, though really, hopefully, wherever you are you can track this down, too) Captive Spirits’ Peat Barreled Big Gin (PBBG). Rested or aged or finished as you will in casks that once held also-local Westland’s Peated American single malt whiskey, the PBBG has a swell juniper, orange, smoke, pepper, spice, and northwest-y nature that goes like a cuddly cuddle here. Try it, and then give me a hug if you like it (if you feel that’s too weird, a high-five is good, too). If making in summer, you may want to have it over the rocks instead of up. If it’s real hot, that is.

hugs-and-sand
Hugs and Sand

Ice cubes
1-1/2 ounce Captive Spirits’ Peat Barreled Big Gin
1/2 ounce Punt e’ Mes Italian vermouth
1/2 ounce Cherry Heering
1/2 ounce freshly squeezed orange juice

1. Fill a cocktail shaker or mixing glass halfway full with ice cubes. Add everything. Shake well.

2. Strain through a fine strainer into a cocktail glass.

March 30, 2018

What I’m Drinking: Scottish Blush

First things first – this here cheek-tinger has a crucial ingredient not always available easily in the US. You can track it down sometimes online. And you can find it simply enough by traveling to the U.K. And really, you need a vacation right? I’m talking about Glayva liqueur, which is made in Leith, Scotland, through a combo of aged Scotch whiskies, citrus fruits, anise, clove, herbs, a whisper of heather honey, and more treats. It’s well worth trying and tracking down. Especially for this charming charmer, which mixes Glayva with old pal gin (a good U.K. gin makes sense, and I like one in a London traditional sense), cranberry, and orange juice, all together into a treat that will make your day, and your favorite favorite’s day, too.

scottish-blush
Scottish Blush, from Ginger Bliss and the Violet Fizz

Ice cubes
1-1/2 ounces gin
1 ounce Glayva
1/2 ounce cranberry juice
1/2 ounce freshly squeezed orange juice
Lime wheel, for garnish

1. Fill a cocktail shaker halfway full with ice cubes. Add the gin, Glayva, cranberry juice, and orange juice. Shake well.

2. Strain through a fine strainer into a cocktail glass and garnish with the lime wheel.

March 16, 2018

What I’m Drinking: The Dublin 8

dublin-8This all-time St. Patrick’s Day dreamweaver is one I suggest to every person I know for celebrating on March 17, cause it’s delicious, sure, and so much better than the array of chemically-green’d beer and such often served on the day. But also cause it was created by Jeremy Sidener, a true gentleman from Kansas, of which there aren’t many – true gentlemen, that is. The Dublin 8’s also fantastically refreshing. So, what are you waiting for? Might as well start celebrating now, right?

The Dublin 8

Ice cubes
2 ounces Irish whiskey (I originally used Clontarf 1014 in this, but others would shine as well)
3 ounces freshly squeezed orange juice
3 ounces chilled ginger ale or ginger beer
Lime quarter for garnish
Lime slice for garnish

1. Fill a highball glass, or similarly-sized glass, three quarters up with ice cubes. Add the whiskey.

2. Add the orange juice and ginger ale.

3. Squeeze a lime wedge over the glass, and then drop it in. Stir gently. Garnish with the slice of lime.

March 2, 2018

What I’m Drinking: Fire on Popocatépetl with Montelobos Mezcal Jovan

There was time when if you wanted a little fire in your drink you had to do it all yourself – infusing your own something or other, which is fun, but also can take time, and ensuring consistency is hard. Now, though, it’s easy to fire-up your cocktail, and in a tasteful and amazing way, thanks to some amazing global booze producers. One of my favorites is Ancho Reyes, the ancho chile liqueur based on a recipe from way back in 1927, which has a fair amount of heat, sure, but is also complex, with layers of spice, too, including cinnamon, and cocoa, tamarind, and a little nuttiness. Dreamy stuff, really.

Another lovely firebreather is Scrappy’s Firewater tincture (Scrappy being the amazing bitters-and-such maker from right here in Seattle). Made naturally from habanero peppers, and also carrying some fresh floral notes, it delivers a load of kaboom, but used responsibly adds a lovely clear clean heat to drinks.

When thinking about using the above, well, go crazy! You know what’s best for you. For me, my first thought was mezcal, specifically Montelobos Mezcal Jovan. Admittedly, I had gotten a bottle of it in the mail (lucky, I know!). But also, cause it’s a 100% organic agave-based spirit, made by the same family for five generations, and made in the shadow of the mountain of wolves (Montelobos means mountain of wolves even). Really! And as you and I know, good stories make good cocktails. The fact that this mezcal has a smoky flavor buoyed by hints of lemon, rosemary and pepper, and grilled jalapeno is also crucial. It’s certainly sippable solo, but makes an ideal base for cocktails, too, thanks to the approachability of the flavor.

A good starting trio, I rounded it out with some fresh orange juice – that citrus burst and sweetness provided a balancing flavor for all that heat and smoke and savory. And then we were close to the top of our cocktail climb, but a little something extra was needed: and that extra (extra vegetal, extra chile, and extra stand of flavor) was St. George Spirits Green Chili vodka. I know, doubling up on what we call base spirits is odd, for some, but this vodka’s made from a basket of California-grown peppers, including jalapenos, serranos, habaneros, and red and yellow bells, and it delivers a bright peppery, zingy, cilantro-y, citrus-y flavor.

All together, if I can say this while being humble, this is a delightful (really, amazing in cold or hot weather, and a mighty accompaniment to a Mexican meal) cocktail. If you aren’t scared of a little heat and a lot of flavor, you should climb this mountain.

fire-on-the-mountain
Fire on Popocatépetl

Ice cubes
1-1/2 ounces Montelobos Mezcal Jovan
1 ounce freshly-squeezed orange juice
1/2 ounce Ancho Reyes liqueur
1/4 ounce St. George Green Chile vodka
1 dash Scrappy’s Firewater tincture
Wide orange twist, for garnish

1. Fill a cocktail shaker halfway full with ice cubes. Add everything outside of the twist. Shake well.

2. Strain through a fine strainer into a cocktail glass. Garnish with the wide orange twist.

December 29, 2017

What I’m Drinking: The Happy Youth

Let’s face it – we’re not getting any younger. Really, nothing is, I suppose. But wait, as the year rolls out into the sunset, and as a new one rolls in, let’s not get all down-in-the-mouth, and think about getting older. But instead, remember all the many wondrous days, and all the ones happening now, and how we can be youthful all year round, and many other things one might find on a card – hahaha! Or, skip all that, and sip a Happy Youth instead.

happy-youth
The Happy Youth, from Champagne Cocktails

Ice cubes
1 ounce Cherry Heering cherry brandy
1 1/2 ounce freshly squeezed orange juice
1/2 ounce simple syrup
Chilled extra-dry rosé sparkling wine

1. Fill a cocktail shaker halfway full with ice cubes. Add the Cherry Heering, the orange juice, and the simple syrup. Shake youthfully.

2. Strain the mixture equally into a four flute glasses. Top each with the sparkling wine.

December 15, 2017

What I’m Drinking: Bombay Punch

It’s the holiday party season, and you’re probably thinking, “what should I serve as I unwrap presents, or in any way enjoy the holiday season with family and friends?” Well, there are lots and lots of options, and I’m not trying to push you one way or another, but this Bombay Punch is a sure charmer, thanks to a flavorful feast of fine friends brandy, maraschino, Cointreau, apricot liqueur, and seasonal bubbly. With a little fresh orange to keep things healthy – it is the cold and flu season after all – and a lot of cheer. Again, not trying to push you, just giving you friendly options. It being the holiday season, I find it’s finest to be friendly, right?

bombay-punch
Bombay Punch, from Dark Spirits

Serves 10 to 12

Ice cubes
10 ounces brandy
5 ounces maraschino liqueur
5 ounces Cointreau
5 ounces apricot liqueur
10 ounces freshly-squeezed orange juice
2 750-milliliter bottles brut Champagne or sparkling wine
10 to 12 orange slices

1. Fill a large punch bowl halfway full with ice cubes. Add the brandy, maraschino, Cointreau, apricot liqueur, and orange juice. Using a ladle or large spoon, stir briefly.

2. Slowly (the bubble effect can take out your Bombay if not careful), pour the Champagne into the punch bowl. Again, this time a bit more slowly, stir briefly.

3. Add the orange slices, stir once more, and serve in punch glasses, trying to get an orange slice in each glass.

October 27, 2017

What I’m Drinking: The Warlock

Hey, look at that – Halloween is just days away! You know what Halloween means, right? Beyond candy stomach aches for kids, dentists cackling with joy, neat decorations, music that goes bump in the night, and Indian food (at my house, at least), that is? That’s right, it’s Warlock time. The Warlock is of course a non-spooky drink of brandy, Strega, limoncello, orange juice, and Peychaud’s bitters that when consumed turns one into an unworldly sorcerer. Check out the below video for proof, or I’ll come haunt you!

August 18, 2017

What I’m Drinking: Power to the People

At this point in the summer, it’s best to be sure you’re surrounded by pals and easy-to-build drinks that are scaled for more than just you. Summertime, late summertime especially, isn’t the time for quiet solo contemplation after all. It’s time for simple and swell parties with the below mix (also good to have fruit juice, to ensure you don’t get sick during these late summer weeks, and brandy because, well, brandy needs you and you need brandy – but that’s as much contemplation as we want). Oh, this’ll serve around eight, depending on how hot it is. If it’s really hot, might want to keep it to, oh, six, seven max. And get extra ice.

power-to-the-people
Power to the People, from Dark Spirits

2 peaches, pitted and sliced
2 apricots, pitted and sliced
4 ounces Simple Syrup
Ice cubes
8 ounces brandy
4 ounces freshly squeezed orange juice
One 750-milliliter bottle chilled Prosecco
Orange slices for garnish

1. Combine the peaches, apricots, and simple syrup in a sturdy pitcher, the kind you use when outdoors in the summer. Using a muddler or long wooden spoon, muddle the fruit and syrup well.

2. Fill the pitcher halfway full with ice cubes, and then add the brandy and orange juice into the pitcher’s melody. Stir well.

3. Carefully add the Prosecco and orange slices. Stir again, well. Serve in wine glasses, getting a slice of orange in each glass.

A Note: There will be some leftover fruit here – you should eat it! Or, if that kind of thing makes you icky (well, it shouldn’t in summer, but who am I to judge), you could actually strain out the bigger bits, early in the process. But I wouldn’t.

Rathbun on Film