May 10, 2019

What I’m Drinking: Now and Then a Porcupine

Do you go through phases in your cocktail-and-spirit-sipping? I’m sure you do, though admittedly I know some who have the same drink every time, year round, and I myself when younger probably had a lot of the same drinks. For some, it’s their signature I suppose. And then some have drinks via seasons, or occasions. And you know what? All those are fine, as long as you’re having fun! Fun is good! I, myself, now-a-days, often go through phases where I’ll have more of a certain spirit, or brand, even, sometimes solo, sometimes in cocktails. Recently, I’ve been on a bit of a Pernod jag, for example, having it over ice, or neat, or in drinks like this one!

In which, I took what may seem a step into the unknown, as I mixed it with underutilized (in the main, I’ve found, though perhaps here and there inroads are happening, and naturally this doesn’t go to the Nordic regions) spirit aquavit, specifically Wintersun aquavit, made out here in WA, specifically (again) in Everett, by Bluewater distillery. Wintersun has a swell balance, with that traditional caraway mingling with aniseed and orange, all on an organic grain spirit base.

That flavor profile seemed like it’d play well with Pernod, but something more was needed, and I went with French aperitif pineau de charentes, specifically (one more time!) Chateau D’orignac pineau de charentes, made from Cognac and lightly fermented Merlot and Cabernet Sav grapes, and aged in oak five years. The result is a citrus, floral, fruity delight, which goes (delightfully) with the other two members of our trio in this curiously-named drink, which is also curiously-light, with anise, orange, and spice undertones.

now-and-then-a-porcupine
Now and Then a Porcupine

Cracked ice
1-1/2 ounces Bluewater Wintersun aquavit
1/2 ounce Pernod
3/4 ounce Chateau D’orignac pineau de charentes
Wide orange twist, for garnish

1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add everything, and still well.

2. Strain into a cocktail glass. Garnish with that wide orange twist. Drink up.

April 16, 2019

Cocktail Talk: Maigret and the Minister

Image result for maigret and the ministerMy love of, and diving into, the George Simenon Maigret canon has been well documented here on the Spiked Punch, with loads of Simenon Cocktail Talks that you should go back and read and love. This one here, the newest as I write this at least, cause I’m sure they’ll be more, sees our man Maigret drawn into the wacky world of Parisian (and France, in general) politics, which he doesn’t always enjoy, but which it’s fun to see him navigate and he tried to unravel a corruption case. As usual, he and his team have an assortment of drinks along the way, starting with some sloe gin, but leaning heaviest I believe into Pernod.

And Maigret felt slightly guilty vis-à-vis his two colleagues. Lapointe too must have realized by now what it was all about.
“A beer?” suggested Maigret.
“No. A Pernod.”
And that too was out of character for Lucas. They waited for the drinks to be served, and then continued in hushed tones.

–George Simenon, Maigret and the Minister

January 8, 2019

Cocktail Talk: A Bottle of Wine at the Cavendish

Image result for The Compleat Imbiber 6When a new year begins, I always think of the below quote (which has been featured on here before, but I was just thinking about it, and it is such a good quote, that I believe having it on here once more is only doing a service to the world, and, as such, is okay), because it reminds me that my life, while swell, could always be swell-er, and that until I find myself in a situation like the below quote details, I can always aim higher, do better, and keep working to make an even better life, starting this very year. Now if I can just find a monkey.

I remember, for example, being taken to see a neurotic Frenchman who was staying there with his wife, and vividly recall Sunday morning in his suite, the wireless resounding to a clergyman’s voice reading the Lesson, while we drank Pernod, and a Pekinese tried in vain to seduce a monkey.

–Anthony Powell, “A Bottle of Wine at the Cavendish,” from The Compleat Imbiber 6

May 13, 2016

What I’m Drinking: Maiden’s Blush #2

This drink has one of the truly adorable classic-y drink monikers in my humble opinioning. Well, the original does, meaning Maiden’s Blush, the first. That coy cocktail (if you don’t know) features gin, orange curacao, grenadine, and lemon juice, and is a mixture surely fit for most maiden’s a-blushing. Which may be all, as I think maidens and young ladies (and perhaps not-as-young) do blush a little, even in these rough-and-tumble days. However, my lords and ladies and maidens and non-maidens, today we are sipping on, and blushing about, the lesser-known Maiden’s Blush #2. Actually, I think the name is just as good, as it calls to mind that second maiden, the one that’s a tad overlooked at first, because she’s a bit bookish, and not so la-de-da, and she wears her hair back, and her gown isn’t cut up the thigh, and she has a pair of cat’s eye glasses on. I sorta like her. And I like this drink, though admittedly it’s not for all, due to the decent-sized dollop of Pernod in it, alongside the gin and grenadine. It works, though, if you sway towards things like Pernod, as long as you use decent (and by that I mean: homemade) grenadine, which has a tangy berry-ness that balances everything. If all that wasn’t enough, the famous Harry Craddock (famous in an early-19th-century-bar-star way, plus the author of the Savoy Cocktail Book) said about this drink, “on the principle that if you first don’t succeed, cry, cry again.”

maidens-blush-2
Maiden’s Blush #2

Cracked ice
1-1/2 ounces gin (I say use Seattle Distilling Company gin)
1 ounce Pernod
3/4 ounces homemade grenadine

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

2. Strain into a cocktail glass. Begin the blushing.

June 28, 2013

What I’m Drinking: London Fog

It’s late June, a sleepy sort of summertime, full of days where waking up early and going to work seems downright silly. Though maybe you have these feelings all the time? Anyway, a good suggestion* for overcoming that feeling is starting things off right with a London Fog – this very drink. For celebrity endorsement, Burgess Meredith used to swear by this concoction as a morning pick-you-up. And Norton Pratt, who edited the Boston Telegram once up a time, says this will cure you when you feel “like a basket of busted bungholes.” I can’t think of anything to say that would top that, so just go make the drink whydontcha?

london-fog

London Fog (from Good Spirits)

Cracked ice

2 ounces gin (something London-y, of course, like Voyager)

1/2 ounce Pernod

1. Add about a cup of cracked ice to a mixing glass or cocktail shaker. Add the gin and Pernod.

2. Stir well (so well that it seems you’re frappe-ing the mix). Pour everything into an Old Fashioned glass. Drink quickly, before the body realizes what’s going on.

*The actual validity of the “good” here varies depending on the job naturally. I’m sure not suggesting you drink before operating heavy machinery. But if you’re just heading to the cubicle farm? Why not?

September 4, 2012

Cocktail Talk: Anthony Powell

Sometimes, a quote just speaks for itself (which means this may well be the shortest Cocktail Talk post on record. Oh, one thing: this is from one of the Complete Imbibers. Read more about them by following the link in the preceding sentence):

I remember, for example, being taken to see a neurotic Frenchman who was staying there with his wife, and vividly recall Sunday morning in his suite, the wireless resounding to a clergyman’s voice reading the Lesson, while we drank Pernod, and a Pekinese tried in vain to seduce a monkey.

–Anthony Powell, “A Bottle of Wine at the Cavendish,” from The Complete Imbiber 6, 1963

October 30, 2010

Cocktail Talk: The Heat Is On

My Chester Himes quote from a couple days ago has spurred me to want to put up a couple more from his Harlem series starring the two toughest-named detectives ever: Coffin Ed Johnson and Grave Digger Jones. In The Heat Is On, Grave Digger almost buys it, which almost has Coffin Ed taking out half the city. But by the end, Grave Digger is okay, and Coffin Ed is going out for a calmer.

Leaving the hospital they ran into Lieutenant Anderson, who was on his way to see Grave Digger, too.

They told him how he was, and the three of them went to a little French bar over on Broadway in the French section.

Coffin Ed had a couple of Cognacs to keep down his high blood pressure. His wife looked at him indulgently. She settled for a Dubonnet while Anderson had a couple of Pernods to keep Coffin Ed company.

–Chester Himes, The Heat Is On

January 6, 2009

Cocktail Talk: The Wine and the Waistcoat

Wait, hold up, before introducing this quote, let me say happy freaking New Year booze-y pals. Here’s to a fantastically tipsy 2009. And, while it’s not 01/01/01/09 (the first second of the first day and all), it’s still the year’s start, and this quote is a sillily lovely way to start said year. It’s another bubbling gem from The Complete Imbiber #1, from an essay by Paul Holt (who, I feel bad to admit, I don’t know much about–any help?) called “The Wine and the Waistcoat.” In it, he talks about drinking and dressing, but it’s a fairly long quote, so I’m just gonna back out of its way:

“In this connection I feel I must deal with the problem of pink champagne. It is well known that many a romance has been wrecked for the lack of this romantic tipple.

 

I would say, here, that if it must be drunk in such a good cause, the costume is absolutely de rigueur. A sincere dressing-gown with red morocco slippers is as important as the guardsman’s bowler and brolly. (This last attire goes excellently with a large whiskey in the morning, particularly if you can manage to hide the brief-case that so cruelly accompanies it these days.) . . .

 

Perhaps, after all, it is best to stick to Pernod, if the sartorial consequences of imbibing interest you as much as they do me. This if only for the reason that however you start off drinking the stuff, you’re bound to end up more or less naked.”

 

— Paul Holt, “The Wine and the Waistcoat”

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