June 8, 2018
Recently, I was on a trip – the actual physical kind, mind you – that took me away from my home bar and home region, and led me, let’s just say, to a different state, and while there I was really craving Brancamenta, and couldn’t find any anywhere. Anywhere! What kind of place or region or locale or spot doesn’t have this Fernet Branca sibling, which adds Piedmontese peppermint oil and a little sweetness to the legendary bitter-and-herb digestif?
Well, I was missing the minty mint-ness indeed by the time I got back, especially as we’re heading into summer and Brancamenta is a summertime hit of special proportions, especially with soda, and even moreso when mingled with dark rum (another summer fav) and a few other choice choices in the below drink. Try it and see! And if you have to travel anywhere that might not have Brancamenta, even just maybe might not have it, take your bottle with you. You don’t want to run into the situation I did, believe me you.
The Mint Meridian
2 ounces dark rum
3/4 ounces Brancamenta
1/4 freshly squeezed lemon juice
2 dashes Peychaud’s bitters
Chilled club soda
Mint sprig, for garnish
1. Fill a cocktail shaker halfway up with ice cubes. Add the rum, Brancamenta, lemon juice, and bitters. Shake well.
2. Fill a highball or closely comparable glass up with ice cubes. Strain the mix from Step 1 into the glass through a fine strainer.
3. Top with 3 ounces club soda. Stir. Garnish with the mint spring. Enjoy your afternoon.
June 5, 2018
I talked earlier about this little Signet pocket-sized find and where I found it in The Sunburned Corpse, Part I, post
. There, I also alluded to the rum-talk in the book, even though that
particular quote was about everything (or, some different tipples, at least) but rum. Well, that made me feel sad – this is murder in a tropical paradise after all, and tropical paradises are rum’s bosom buddies. So, a second quote from this little charmer, with rum taking the lead.
Strom went out quietly, stabbing me with his eye. Garel enjoyed the byplay but made no comment. He was content to let me relish my big moment. He brought out some special Puerto Rican rum for me, Battelito, a hot and aromatic drink that did great things for my start of mind.
–Adam Knight, The Sunburned Corpse
June 1, 2018
June 1st is not the first day of summer, according to any calendars I can find. However, in my mind, June is a part of summer, and that means the first day of June is also a part of summer (this is math, I believe), and so in some ways not on the calendar, today, the first of June, is the first day of summer. Best to celebrate the many sunny days full of sunshine and short shorts that are on the sunny horizon with this bubbly and fruity and rum-y drink. You wouldn’t want summer mad at you, right?
The Beach Bubble
2 ounces dark rum
2 ounces pineapple juice
1 ounce mango juice
Chilled ginger ale
2 pineapple chunks for garnish
1. Fill a Collins glass or large goblet three-quarters full with ice cubes. Add the rum and juices. Stir, but with respect for the beach’s mellow demeanor.
2. Fill the glass up with ginger ale. Stir, but again, mellow-ly.
3. Spear the pineapple chunks on a toothpick, and float them in the glass (watch out for that toothpick when drinking).
May 25, 2018
Well, it’s the end of what’s been a long month (not if you track hours, in that way, it’s the same as any other month with 31 days in it, if you believe in time, and it’s hard not to), or month and a half, the kind of month (or month and a half) that could almost lead one to visiting the doc, for a little happiness. Luckily, I don’t have to take that time out of the week or set up appointments, because I know what the doctor would order – this here drink. It’s a drink that’s ideal for this time of year (whether the month is long or not), thanks to its ability to straddle the spring and the summer, or summer and fall, due to the combination of summer-loving rum, Washington-made Sidetrack Nocino (the dark rich green walnut liqueur you should be in love with), and a refreshing splash or splashes of also-Washington-made Seattle Cider Company cider. It’s flavorful, refreshing, has some umph, and is both a slow sipper and a light-hearted charmer. That’s why the doctor orders it – and why you should give it a try, too.
What the Doctor Ordered
2 ounces dark rum
1/2 ounce Sidetrack Nocino
3 ounces Seattle Cider Company Semi-Sweet cider
1. Fill a cocktail shaker halfway full with ice cubes. Add the rum and Nocino. Shake well.
2. Strain into a cocktail glass. Top with the cider. Stir carefully and briefly. Enjoy the good health.
March 27, 2018
We started out our Dombey and Son
Cocktail Talk-ing (be sure to read the Dombey and Son Part I
post) with a little Negus and a little overview of the book, and a little Dickens chatter – heck, why not read all the Charles Dickens Cocktail Talk posts
and get an even fuller story. Now that you’re back, let’s dive right in to another Dombey and Son
drinking moment, or at least a drink suggestion, for someone in need of a little pick-them-up (or a large one, or many). It’s sherry and a few friends that do it – heck, you might just call it a Sherry flip, and Dickens probably wouldn’t complain as long as you made him on.
If my friend Dombey suffers from bodily weakness, and would allow me to recommend what has frequently done myself good, as a man who has been extremely queer at times, and who lived pretty freely in the days when men lived very freely, I should say, let it be in point of fact the yolk of an egg, beat up with sugar and nutmeg, in a glass of sherry, and taken in the morning with a slice of dry toast. Jackson, who kept the boxing-rooms in Bond Street – man of very superior qualifications, with whose reputation my friend Gay is no doubt acquainted – used to mention that in training for the ring they substituted rum for sherry. I should recommend sherry in this case, on account of my friend Dombey being in an invalided condition; which might occasion rum to fly – in point of fact to his head – and throw him into a devil of a state.
— Charles Dickens, Dombey and Son
March 9, 2018
There are bad days, then there are good days, there are days a little mundane, and days like chocolate ice cream. Days like a wasp sting and days like really good cheddar cheese, slightly sharp. First days, third days, last days. And then there are days when you gain the nickname Lucky, because you received a bottle of Flor de Caña’s Añejo Oro rum in the mail, like I did recently.
Flor de Caña’s Añejo Oro gold rum is a rum aged four years, which has won a big handful of awards, including 2005’s Best in Class award at the International Wine & Spirits Competition, and which has a pretty amber coloring and – even more pretty – a flavor of caramel, cane, coconut, pepper, and all the island memories that you could want. It goes well with a big chunk of ice, or a big glass of soda, but also in cocktails with a few well-matched and well-balanced ingredients.
The balance is important, because you don’t need to overwhelm this rum when it’s used as a base, more accenting it around the edges, which is the direction I went, just bringing in a few supporting players. Starting with a local hit, Lucky Falernum. You might not think island-style would sprout outside of Seattle, but this Lucky’s crafted by broVo Spirits (a distillery that’s also in Woodinville, just outside of Seattle), and is a high-proof falernum bursting with spice and fruit addition. My next step was another island cuddler, Pierre Ferrand orange curaçao, a dry, citrus, legend.
A little simple syrup to round the edges and make everything cozy, and we almost reached the beach (or, to tie it back, earned the nickname). But I felt just a bit more, something was needed, and after trying this, and trying that, I went off the sand somewhat, while still keeping the sun shining, adding a few dashes of Scrappy’s Orleans bitters. Scrappy’s Orleans Bitters is a New Orleans style bitters as you might surmise. Another Seattle standout, Scrappy’s Orleans carries a spice (anise, cinnamon, citrus) and floral suitcase that proved ideal for our island vacation. Now, you just need to decide on that nickname.
Enjoy the Nickname
2-1/2 ounces Flor de Caña Añejo Oro gold rum
1/2 ounce broVo Lucky Falernum
1/2 ounce Pierre Ferrand orange curaçao
1/4 ounce simple syrup
2 dashes Scrappy’s Orleans bitters
Lemon twist, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add all of the liquid ingredients. Shake well.
2. Strain into a cocktail glass. Garnish with the lemon twist.
February 13, 2018
I love the Stark House
Noir Classics series – thanks Stark House! They take some legendary noir/crime/mystery/all-the-good-stuff writers, some looked over, some not, pick out some of their (often lesser-available) books, and often package two books in one volume. Which is amazing! Recently, I became the proud possessor of another in the collection, a book combining two hits from Charles Williams – Nothing In Her Way and River Girl
. That’s some combo!
I’ve Cocktail Talked Charles Williams before – a fair amount, go check them out – and am always happy to find a yarn of his I haven’t read (thanks again Stark House!), which is the case here times two. He’s known for his sea-set books best, perhaps, but also for his unflinching look into his characters, who all carry flaws, his usually-right-on plotting, and a couple movie adaptations, including ocean-bound Dead Calm. Neither of the books in this two-books-in-one powerhouse takes place aboard a boat on the ocean like that one (though as you’d expect from the title, River Girl includes a river), but both are worth diving in to. I liked Nothing In Her Way a bit better of the two, because it’s a grifters story, and, well, I like reading about the cons and the cons who try to con. Also, it has a number of Cocktail-Talk-able quotes, so we’re gonna feature two here, starting with the rum and accidental-glass-breaking (or is it?) number below:
It was one of those dim places, with a black mirror behind the bar, and while it was doing a good business, I hadn’t known it was that crowded. I’d just put my drink down and was reaching for a cigarette when I felt my elbow bump gently against something, and then I heard the glass break as it went over the bar. I looked down at the spreading Daiquiri, and then at him. It was odd. There’d been plenty of room there a minute ago.
“I’m sorry,” I said. “It didn’t spill on you, did it?”
“No. It’s all right.” He smiled. “No harm done.”
“Here,” I said. “Let me get you another one.” I caught the bartender’s eyes and gestured.
“No,” he protested. “I wish you wouldn’t. It was just an accident. Happen to anybody.”
“Not at all,” I said. “I knocked it over. I’ll get you another one.” The barman came up. “Give this gentleman another Daiquiri. And charge me with a glass.”
–Charles Williams, Nothing In Her Way
February 6, 2018
Hello rummies! I recently was lucky enough to write about top-rate tiki bars in Seattle and Tacoma – at least some of them – for the grass-skirt-shaking Seattle magazine. The tiki movement is back in full swing up here (and, really, most spots), and it was sweet to be able to sip and sip some more island style drinks. But hey, don’t listen to me blather on – go check out the tiki talking right now.