October 28, 2022

What I’m Drinking: The Warlock

We, spooky friends, are very very very close to Halloween (a few paltry days)! While it falls on a Monday this year (which nearly seems unfair, though I feel that you can make any day of the week eerily jolly), it doesn’t mean that it’s not your scary duty to unleash a Warlock cocktail and while enjoying the delicious sips, transform into a zombie magician. Which is what everyone wants on Halloween. Spooky good! So whip up this brandy, Strega, limoncello, orange juice, and Peychaud’s bitters treat, my favoritest Halloween special, utilizing the handy, helpful, horrific video below!

July 15, 2022

What I’m Drinking: Fear No More The Heat O’ The Sun

Here in Seattle, WA, our summer so far has been a fairly mild one, with just a few hot days, and no scorchers. But I know in some parts it’s beyond sweltering, and dangerously hot here and there, so I know summer is here and with it the need for fruity, rich, flavorful, bubbly mixes, which leads me to bringing back this fav from a few years ago. Now, don’t take its title too literally, as drinking one of these does not mean you should brave a hot hot hot day without the appropriate sun protection, from lotions to big hats to water to ac. But at least, this combo of deliciously Diplomático rum, summerific Sidetrack Strawberry liqueur, fresh oj (you don’t want scurvy anytime, but especially not when it’s hot), Fee Brothers peachy-keen Peach bitters for another fruit layer, simple syrup to add sweetness to the heat, and club soda to bubbly it up, at least this combo will help the hot days taste better, and balance the blasting heat a tasty bit.

fear--no-more

Fear No More The Heat O’ The Sun

 

Ice cubes

1-1/2 ounces Diplomático Mantuano rum

1/2 ounce Sidetrack Distillery Strawberry liqueur

1/2 ounce freshly squeezed orange juice

Dash Fee Brothers Peach bitters

1/2 ounce simple syrup

4 ounces chilled club soda

 

1. Fill a cocktail shaker halfway full with ice cubes. Add everything but the soda. Shake well.

2. Fill a highball or comparable glass with ice cubes. Strain the mix from Step 1 through a fine strainer into the glass.

3. Top with the club soda. Stir, but not mightily, but in a manner that brings everything together.

April 29, 2022

What I’m Drinking: Good Morning Sunshine

Does it feel like brunch season to you? It does to me! Spring when springing always sings out “brunching time is on” in my old ears for some reason. More sunshine, perhaps, or the blooming of things equates in my brain having pals over for meals that aren’t really breakfast, but aren’t yet lunch either. Bascially: brunch! Great idea, brunch, by the way. Not that I don’t like brunches throughout the year, between us, but brunching in spring is best. Perhaps because you can, after a long winter (for many), have said brunch outdoors again if you want? Perhaps because by spring the days are longer so you can work up more of a brunch appetite (lots of weeding to be done in the morning, too)? Who knows! But in honor of, let’s call it, brunch season – which of course demands more brunch drinks – here’s a new effervescent cocktail for you, the Good Morning Sunshine. I like my brunch drinks bubbly in the main, and a bit fruity, while still having a smooth kick to help ease you into afternoon napping! That little rubric leads to the ingredient list here: two kinds of juice (oj, pj), the citrus-ish lightly sweet beloved of the nation (currently) Aperol, Aperol’s tight pal Prosecco (bringing the bubbles), and then a bit of a brunch surpriser: tequila, which adds the underlying strength while also bringing a hint of smoke and vegetalness. Quite lovely I have to admit. Brunch lovely, even!

good-morning-sunshine

Good Morning Sunshine

 

Ice cubes

1 ounce blanco tequila

1/2 ounce Aperol

1/2 ounce pineapple juice

1/2 ounce orange juice

4 ounces chilled Prosecco (see Note)

 

1. Fill a cocktail shaker halfway full with ice cubes. Add all but the Prosecco. Shake well.

 

2. Strain into a flute glass or comparable vessel. Top with the Prosecco. Brunch = on!

 

A Note: Could go five ounces here if you want and are feeling extra bubbly. Up to you.

 

 

December 31, 2021

What I’m Drinking: The Temporary Getaway

Goodbye crappy 2021 (I won’t go into all the reasons my 2021 wasn’t a high-roller, actually, pretty sucky, but let me say I hope dearly that your 2021 was a dreamy dose of dandy-ness), and nearly hello to 2022. Time is crazy friends! 2022, hard to imagine. Let’s give this upcoming year the benefit of the doubt, as it hasn’t even started yet, and say it’s gonna be a hum-dinger in the best ways for all. But, but, but, just in case there’s a day or two in the upcoming year where it isn’t the bestest, and where you feel you just need a break, or to break away from it for a moment, well, I want you to have this drink on hand, as it provides (as the name implies!) a Temporary Getaway, what with its juicy juices, floral notes, apple hints, and bubbles. A getaway-ing combo indeed. As a bonus! If you don’t yet have your drink picked out for this evening (New Year’s Eve and all that dontcha know), this bubble number does it right, right.

temporary-getaway

The Temporary Getaway, from Ginger Bliss and the Violet Fizz

 

3 apple slices

1/2 ounce freshly squeezed orange juice

1/2 ounce freshly squeezed lemon juice

Ice cubes

1 ounce St-Germain elderflower liqueur

4 ounces chilled brut Sekt or other sparkling wine

 

1. Place 2 of the apple slices, the orange juice, and the lemon juice in a cocktail shaker or mixing glass. Using a muddler or wooden spoon, muddle well.

 

2. Fill the cocktail shaker halfway full with ice cubes. Add the St-Germain and, using a long spoon, stir well.

 

3. Pour the chilled Sekt into the cocktail shaker. Using that same reliable spoon, stir briefly, being sure to bring up the fruit on the bottom when stirring.

 

4. Strain into a flute glass or cocktail glass (in this instance I like the way the latter breathes, but a flute’s more traditional), through a fine strainer if you want to avoid the fruit bits. Garnish with the remaining apple slice, putting a little notch in it if needed for rim balancing.

 

 

October 29, 2021

What I’m Drinking: The Warlock

Can you believe it – it’s nearly Halloween! It’s Halloween weekend, with the day itself just hours away, and all the ghouls, goblins, witches, skellingtons, and whatever the kids are wearing these days, are about to arise (thinking safety-first, of course). And (even more important) the Warlock cocktails are about to flow, as they do this time every year, changing spooky drinkers into happy zombie magicians, thanks to the sorcerous combination of brandy, Strega, limoncello, orange juice, and Peychaud’s bitters. You’ll see the process (and learn how to make the drink if you’ve somehow missed it on past Halloweens) in the video below.

September 10, 2021

What I’m Drinking: The Painkiller

A little lesser-known than some of it’s more famous tropical tiki siblings, the rummy Painkiller is an early-summer, mid-summer, and late-summer treat (though honestly, why not bring summer into any day by having this year round? I can’t conjure up a single reason). I once wrote “old pirates say this was first mixed using Pusser’s rum by Daphne Henderson (owner and bartender) at the six-seat Soggy Dollar Bar at White Bay, British Virgin Islands in the 1970s” and still believe that to be the historical case. I used to love the Painkiller at Seattle’s much-missed No Bones Beach Club (you can see me on Seattle’s King 5 talking about it and other Seattle tiki treats if so inspired), and currently love the one at the bubbly Baker’s up this way, but I also like to sail my own ship once in a while, high winds be damned, and you should tack the same direction. Because the Painkiller isn’t tough to make, and will leave you singing sea shanties in a superior manner – which is how every day should end, right? If you’ve never had a Painkiller, it’s a near cousin to the Pina Colada (if only Rupert Holmes would have sung about a Painkiller, we might be having a different conversation), meaning it’s coconutty, creamy, fruity, strong, and lush, with a dark rum base. Historically (see: above) it should be Pusser’s rum, but I am currently, sadly, Pusser’s deficient, and so went with Ron Abuelo 12-year old dark rum and it was yummy. Sometimes to relieve the pain you have to do what you have to do! So, get tropical y’all.

painkiller

The Painkiller

 

Ice cubes

2 ounces Ron Abuelo 12-year old dark rum (or Pusser’s, if you got it)

4 ounces pineapple juice

1 ounce orange juice

1 ounce cream of coconut (I used Coco Lopez)

Freshly grated nutmeg, for garnish

Crushed or cracked ice

 

1. Fill a cocktail shaker halfway full with ice cubes. Add the rum, juices, and cream of coconut. Shake really well.

 

2. Fill a highball glass or comparable glass three-quarters up with cracked or crushed ice. If you happen to have a Lewis bag (and I hope you do!), now’s a good time to use it!

 

3. Strain the drink into the glass. Garnish with fresh nutmeg. You could also garnish with an orange slice and a cherry (both or one or the other, you might see). I wasn’t feeling the fruit salad, so left them off, this time!

 

January 29, 2021

What I’m Drinking: The End Most Sweet

Decided to end the month with one more non-alcoholic delight, in honor of those taking part in the now-annual booze-skipping known as dry January. This drink’ll be like the dessert at the end of the month’s n/a meal, as it’s a rich charmingly chocolate treat, one that has enough tang to balance all that lush loveliness out. In a way, it’s based on the canonical creamy cocktail classic (a favorite of mine!) called the Alexander, which also features a trio in equal parts, one of which there and here is cream. In the Alexander, the other two are gin and cream de cacao, whereas here we have orange juice and chocolate syrup. It’s a drink that demands some good solid shaking to get the combination mix level you want, and to keep that sweetness smooth and make the mix mighty fine.

The-End-Most-Sweet

The End Most Sweet

 

Ice cubes

1 ounce freshly squeezed orange juice

1 ounce heavy cream

1 ounce chocolate syrup

Peppermint stick, for garnish (optional)

 

1. Fill a cocktail shaker halfway full with ice cubes. Add our three sweet and friendly ingredients. Shake very well, quickly.

2. Strain (though a fine strainer if you’re worried about pulp) into a cocktail glass, and garnish with the peppermint stick, if you want. I go a little back-and-forth, as sometimes that hit of peppermint is perfect, and some days I’m just not feeling it. You see how you feel, and go forth sweetly.

 

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October 30, 2020

What I’m Drinking: The Warlock

Well, tomorrow is once again Halloween, often one of the finest funtimes of the year, but in 2020, one of the lamest (not to mention tragic on many levels) years, Halloween like so many other things is different, let’s say. But what’s not different is your scrumptious duty to make a Warlock and turn into a zombie magician. Got it? Spooky good! If you’ve forgotten, the Warlock contains brandy, Strega, limoncello, orange juice, and Peychaud’s bitters, and is my favoritest Halloween special. As you can see below (and you can also learn how to make the Warlock, too)!

Rathbun on Film