April 30, 2021
Coronado Heights is a castle. Jeremy Sidener, the gentleman bartender who created this drink, is a king of shakers and stirrers. That almost seems enough said right there! But to delve more deeply, he’s also the owner of the venerable and deservedly venerated Eighth Street Taproom in Lawrence, KS, (a must-visit bar by the way) and has been making and serving delicious drinks to all and sundry for many years, bringing the cocktail awesomeness to another level, the tops in KS and really all the Midwest. A champ. The castle that gives name to this flip (creamy, egg-lovely, sherry-tastic) might not be a champ in all the castles in the world, but it does sit on a hill outside of Lindsborg, Kansas, where I grew up, so I am inordinately fond of it in some ways (though it’s only from 1932, and more of a family picnic spot when such things are allowed, due to the views around it, then a historic monument of deep note). But not as fond of it as I am of drinks made by Mr. Sidener! I have my priorities straight, as should you.
Coronado Heights Flip
2 ounces Harveys Bristol Cream sherry
1 ounce Kahlúa
2 heaping tablespoons freshly whipped cream
1 teaspoon sugar
1/2 teaspoon grated Mexican chocolate for garnish
Thin orange twist for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the sherry, Kahlúa, cream, egg, and sugar. Shake extra well.
2. Strain, slowly, into a Champagne flute. Garnish with a sprinkling of the chocolate and the orange twist
December 4, 2020
This lovely number is an ideal dance partner (or, to put it another way, drink) for the snazzy winter season that is upon us. Pretty, tasty, and pretty tasty, it two-steps gin and Lillet Blanc and then cuts in a small twirl of Angostura and orange. Just a swirling of light herbs and spice and citrus (oh, I’d go with a flavorful gin, here, one with a juniper smooch and not a juniper punch). While this December’s celebrations may not be at the scale as past years, there’s no reason not to enjoy a drink this fine no matter what the celebration entails. You deserve both it and a Great Secret. Really, you do!
Great Secret, as featured in Ginger Bliss and the Violet Fizz but originally, I found it in Patrick Gavin Duffy’s The Official Mixer’s Manual (the Alta 1934 version).
2 ounces gin
1 ounce Lillet Blanc
Dash of Angostura bitters
Orange twist, for garnish
Orange slice, for garnish (optional, used instead of above twist)
1. Fill a mixing glass or cocktail shaker with cracked ice. Add the gin, Lillet, and bitters. Stir well.
2. Strain into a cocktail glass. Twist the twist over the glass and then drop it in.
November 13, 2020
Once upon a time (a recent time, admittedly between us friends) I had a drink here on the Spiked Punch drinks blog called Spirit and Substance, within which I dropped tales of some homepage plum shrub and grenadine that a powerful pleasant pal had gifted me and mine. In that drink tale, the plum shrub was used, and now, here, As Luck Would Have It, we’re using the grenadine. And it’s key to have homemade grenadine me thinks, as (in the main) most store-bought grenadine isn’t all that fine. There are a few brands perhaps? But be safe, make your own, and have the lush, tanged, deeply good grenadine you deserve. There’s a homemade grenadine recipe below, if needed. But that’s just the beginning of our luck! With the grenadine here are many more lucky things, beginning with Montefalco Rosso, an Italian wine made of a bland of Sangiovese and Sagrantino. Specifically, here, I used Cantina dell’Alunno Montefalco Rosso, which is robust, fruity (cranberries and plummy-ness), herbal, and approachable. Delicious, I tell you, and the ideal base for a fall-time wine cocktail like we’re whipping up here. To bring more fruits (and a nice belly warming), we’re also adding Sidetrack Plum brandy, made with plums grown not but yards from where the still is that makes this clear, strong, bracing, lovely brandy – oh, made in WA, by the way, much like our next introduced ingredient, Brovo Spirits Jammy sweet vermouth. If you haven’t had the Jammy, then jump on it, cause it really lives up to its name, with a rich, cherry, chocolate, spice flavor. And then, to round and even the flavor, a slip of lemon juice, and a twist of orange. Altogether, a bounty of yumminess that’s lucky indeed.
As Luck Would Have It
2 ounces Cantina dell’Alunno Montefalco Rosso
3/4 ounce Sidetrack Distillery Plum brandy
3/4 ounce Brovo Spirits Jammy sweet vermouth
1/2 ounce homemade grenadine (see Note below)
1/8 ounce freshly squeezed lemon juice
Orange twist, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add everything but the twist. Feeling lucky yet? Shake well.
2. Strain the luck through a fine strainer into a cocktail glass. Garnish with orange.
A Note: Hey, homemade lovers! This grenadine recipe’s a snap to make, and a joy to add to cocktail or soda:
4 cups unsweetened pomegranate juice
1 pint fresh raspberries
4 cups sugar
2 ounces orange flower water
1. Add the pomegranate juice and raspberries to a large saucepan and place over high heat. Cook for 15 minutes.
2. Let the mixture stay at a steady boil, stirring occasionally, for 15 minutes longer, reducing the heat if needed to prevent burning.
3. Slowly stir in the sugar, stirring continuously. When the sugar is completely dissolved, remove the pan from the heat and stir in the orange flower water. When the sugar is completely dissolved, remove the pan from the heat and stir in the orange flower water.
4. Let cool, and strain into bottles. Refrigerate in an airtight container for up to 1 month.
June 19, 2020
So, it was just a few weeks ago when I was talking about how flavored vodkas weren’t necessarily my boozy jam, but then went and talked about this Cucumbers and Tonic highball I was having and how tasty it was. And now here I am, doing it again! Sorta. I mean, here, I’m talking (typing?) about, or about to type about, a smoked vodka that I really am liking. Specifically, Chase Smoke flavored vodka, a bottle of which showed up in the mails recently (lucky for me, and then some!). It’s made by smoking spring water with English Oak for five good days, and then blending with Chase vodka (which itself is made from British potatoes, grown on a farm in Herefordshire – same farm the distillery is on if I have it all right). But what does it all mean? It seems like it could go perfectly wrong, but it goes perfectly right! With a memorable and lovely oak smokiness, and echoes of the forest and campfires and sunsets in fall. That last bit too much? Well, sometimes that’s okay! Sadly, right up front, I have to admit I don’t think it’s available in my own state of WA at this moment – but soon, one hopes. Secondly up front, I think this smoked vodka dream was really designed to craft legendary Bloody Marys – and I don’t like Bloody Marys. SHHHH! Don’t tell.
But I believe this vodka is actually a treat on its own, or over a little ice. And good in other drinks, including A Kindred Spirit, which I’m going to detail right here. Influenced by the Oaxacan Old Fashioned, a favorite of my wife’s, and another smoky delight. Which means I’m upping the smoke quotient! And also going to go with two base spirits — upping the base spirits! We’re going up here! Second base spirit: mezcal (you may have guessed this already, with the smoke talk). But with two base spirits, need to make sure they get along, so also here, a little rosemary brown sugar simple syrup. And then, for the final ingredients, a little Angostura bitters, to add a few herbal undercurrents, and a wide orange twist for some rich citrus hints. Everything comes together to form a lovely sipper for the back patio, or in front of the fire, or wherever you please (you’re sipping, after all), as well as a swell way to showcase the swell Chase Smoked Vodka.
A Kindred Spirit
2 ounces Chase Smoke flavored vodka
1/2 ounce Montelobos mezcal
1/2 ounce simple syrup (see Note)
Dash Angostura bitters
Big ice cube, or a few regular ice cubes
Wide orange twist, for garnish
1. Add everything but ice to an Old Fashioned glass. Stir well.
2. Add a big ice cubes or a couple regular ice cubes. Stir again, briefly. Garnish with the twist.
A Note: I used a rosemary-y brown sugar simple syrup here, and it was yumski. However, regular could work, too! For the rosemary, just add some to your normal recipe.
June 28, 2019
The north wind says, I bring a clear spirit with the breath of juniper and some cracked ice for chilling. The east wind says, I’ll bring a classically-style orange essence built on grapes and a nice glass. The west wind says, I’ll bring something with a hint of bitter and herb made in the mountains (or thereabouts) and a twist of orange. The south wind says I’ll bring a bit more bitter undercurrenting via a legend that needs no introducing, along with a long spoon for stirring. That’s all the winds, and now we have our drink for today.
1-1/2 ounces gin (I used nice reliable Bombay)
1 ounce Pierre Ferrand Orange curaçao
1/2 ounce Breckenridge Bitters
1 dash Angostura bitters
Orange twist, for garnish
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the gin, curaçao, Breckenridge bitters, and Angostura bitters. Stir well.
2. Strain into a cocktail glass. Garnish with the orange twist. Drink four times, once looking each direction.
February 22, 2019
Beyond the fact that this is a tasty drink – double bitters, bourbon, bubbly, Cointreau – I love the story of the Seelbach. It was once thought an uncovered treasure found in some ancient texts, and brought out of the mists of time for the drinkers of the future. But, turns out, the whole story was made up. Cocktails should have histories like this, sometimes, cause drinking should be fun (also, to read the whole story in more detailed, check it out on Liquor.com) and sometimes made up stories are fun, too. Heck, it tricked me, but I still believe it’s fun, and like drinking the Seelbach, too. Try it, and I’m guessing you will, as well.
1 ounce bourbon
1/2 ounce Cointreau
7 dashes Peychaud’s bitters
7 dashes Angostura bitters
Chilled brut Champagne or sparkling wine
Orange twist, for garnish
1. Pour the bourbon, Cointreau, and the two bitters into a flute glass. Stir briefly.
2. Fill the flute almost to the top with the chilled Champagne or sparkling wine. Stir again, but don’t get nutty about it. Garnish with the orange twist.
February 1, 2019
Sometimes, people are sort of pooh-pooh-y about Scotch cocktails (though of course there are numerous classics, and noble new ones, too, so maybe attitudes are changing even as I type and I’m just not caught up with the word on the street), thinking that Scotch is only to be sipped solo. But I can’t resist trying it in cocktails. You don’t have to drink them if you’re feeling pooh-pooh-ingly, but that’d be your loss. People also sometimes feel the same way about sweet drinks, usually as they’re eating a doughnut or a pie (not a savory pie, but you guessed that). If it’s not bitter or high proof, they get all angry. Well, that’s silly as (much as mentioned above), there are many classics that utilize sweeter ingredients without getting all sickly about it.
But for folks that fall into those camps (those very very sad camps), well, you’ll want to ignore this drink. Not only is the base Scotch, but it uses two fairly sweet ingredients with it. HAH! IN YOUR FACE! I recently received (lucky me) a bottle of one of my favorite blended Scotches, the Famous Grouse. Not only carrying an amazing name, it’s been made since the late 1800s, is the most popular Scotch in Scotland, and it delivers a taste containing caramel notes, some nice spice, and breezy hints of smoke and citrus. Neat! Meaning, it’s good neat, but also lovely in cocktails.
Our sweeter partners here are nutty: Kahana Royale Hawaii Macadamia Nut liqueur (which is sweet, sure, but not so much that it overwhelms the nuttiness), and Praline Pecan liqueur, which as the bottle says is made in the New Orleans style. It’s a sweetie like the candy that carries its name, but also has a nutty nature. They go nicely with the Grouse and all together unveil a somewhat-buy-not-annoying dessert-y style drink that doesn’t go too far, with that solid background and Scotch-i-ness coming first when sipping, followed by a candy and nutty sweetness. The key, though, beyond those ingredients, is a wide orange twist, one that’s somewhat wild. The citrus oils balance the sweetness and the wildness makes everyone play nice. Nice, I tell you, and also make this a wonderful post-dinner treat.
2-1/2 ounces Famous Grouse blended Scotch
1/2 ounce Kahana Royale Hawaii Macadamia Nut liqueur
1/4 ounce Praline Pecan liqueur
Wide orange twist, for garnish
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add everything but the twist. Stir really well.
2. Strain the mix into a cocktail glass. Garnish with the twist. Enjoy!
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
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.