August 23, 2019

What I’m Drinking: The Bubbly Colonial

bubble-colonialHello summertime! Sum, sum, summertime! What’s shaking? Or, in the case of this drink, not shaken at all. But it is a swell summertime sipper, one that I featured already on this blog – but like 8 years ago if you can believe it. 8 years! Holy cow, time flows like rum in an upside-down bottle. But here’s the skinny (or, in my, case, not so skinny). I had some extra limes lately, and the mint plant in the backyard is in full summer mint-in, so I thought, the other day, when the sun high in the sky was demanding a bubble drink – howsabout the Bubble Colonial, and it’s tasty lime-mint simple syrup? And then I thought, heck ya! And so, here we are, making summer even better with bubbles (and rum, lime-mint simple, Cointreau, and soda – and more lime). Yay!

The Bubble Colonial

 Ice cubes

2 ounces Cruzan 9 Spiced Rum (this is what I originally used, but regular white or dark rum works actually)

1/2-ounce lime-mint simple syrup (see Note below)

1/4-ounce Cointreau

Chilled club soda

Lime wheel, for garnish

 

1. Fill a highball glass halfway full with ice cubes. Add the rum, syrup, and Cointreau. Stir thrice.

2. Fill the glass almost to the rim with club soda. Stir again, slowing but seriously, working to bring everything together. Squeeze the lime wheel into the glass, and then drop it in.

 

A Note: To make the lime-mint simple syrup, add two whole lime peels, 4 ounces freshly squeezed lime juice, 3 cups sugar, 2-1/2 cups water, and 2 cups fresh mint to a medium-sized sauce pan. Put it on the stove over medium-high heat. Let it just come to a boil, simmer for five or so minutes, and then let everything steep in the pan for at least an hour. Strain and stir in the fridge if you don’t use it right away.

June 21, 2019

What I’m Drinking: The Happy Crab

happy-crabHey sunshine daydreamers! Guess what today is? That’s right beach beauties, it’s the first day of summer, and you know what that means? Smear on the sunscreen and take off your sweaters, slip on your sunglasses and slip into some short shorts (or whatever your hot weather wear of choice), and start enjoying the rising mercury and retreating clouds and cold. All of that, plus make this this drink, which slides you straight into summer, while remembering that winter, like all seasons, isn’t gone for long. How does it do that? Well, the rum is a summer standby, of course, but dark rum can really play year round, and its pal here, Bénédictine, has that rich herbal monastic thing going on that keeps one warm when the temperature is chillier, but also fits into a number of sun-tastic tiki type drinks. See where we’re going? The final player: Crabbies ginger beer, superficially Orange Spiced variety, but if you can’t find it, go with the regular variety. Ginger beer is of course a refreshing refresher, but the orange spice, well, that’s winter time. Really, though, forget my shoehorning – this is a nice one to sip as the seasons change.

The Happy Crab

Ice cubes
1-1/2 ounce dark rum
1/2 ounce Bénédictine
5 ounces Crabbies Orange Spiced ginger beer

1. Fill a big highball or comparable glass about halfway full with ice cubes. Add the dark rum and Benedictine. Stir briefly.

2. Add the Crabbies. Stir to combine. Face the sun with a smile.

February 8, 2019

What I’m Drinking: The Mojito with a Rainbow Unicorn Straw

Sure, you’ve had Mojitos (I hope, and if not, you know, it’s a minty-rum-y delight of course so where have you been, dear)? In the summer, when they are one of the ruling drink class. Or in the spring, when you’re pretending it’s summer in your short shorts, even though you’re chilly. I see you. And even in the fall once, when you were thinking about Cuba. I sorta like them also in the winter, to deliver a summer dreamtime as the cold air nips noses. You may like that, too. But have you ever had a Mojito with a rainbow unicorn straw? I did, recently, and let me assure you – it’s better. The Mojito? Great drink. With a unicorn rainbow straw? Better. Maybe it’s this way with any drink? Here, though, trust me. Good times, with rum, and unicorn. Run with that, my brave and wonderful friends.

mojito-unicornThe Mojito

7 or 8 mint leaves
2 of more lime wedges
1 ounce simple syrup
Crushed or cracked ice
2-1/2 white rum
Club soda
Mint sprig, for garnish

1. Add the mind, lime wedges, and simple to a highball or comparable glass. Muddle well with a cool muddler.

2. Fill the glass most of the way with cracked or crushed ice. Add the rum, then nearly to the top with soda.

3. Smack the mint a bit to get the oils flowing, then let it float atop the drink. And don’t forget to add your unicorn straw!

December 25, 2018

Cocktail Talk: Lock 14

https://images-na.ssl-images-amazon.com/images/I/5103MKMiy%2BL._SX345_BO1,204,203,200_.jpgAnother choice read and Cocktail Talk from George Simenon and my pal (well, it almost feels like it now – check out the past Maigret Cocktail Talks) Inspector Maigret. This read, Lock 14, that is, takes place as you might expect at a lock, and not only is it a regular atmospheric mighty Maigret mystery, but it’s also an interesting look into how commerce and people operated along the lock series and system at the time (for example, I had no idea how many barges were pulled along by horses that were kept on board, with their “carter” who led them and took care of them), and the bars that sprung up alongside the locks. The below is a good little look into one.

The lockkeeper accompanied his relations as far as the main road to Epernay, which crossed the canal two miles from the lock.

He saw nothing unusual. As he was passing the Café la Marine on his way back, he looked inside and was hailed by a pilot.

“Come and have a drop! You’re soaking wet . . .”

He had a rum, still standing. Two carters got to their feet, sluggish with red wine, their eyes shining, and made for the stable adjoining the café, where they slept on the straw next to their horses.

They were not exactly drunk. But they had had enough wine to send them into a heavy sleep.

–George Simenon, Lock 14

August 10, 2018

What I’m Drinking: The Puget Seine

The middle-to-beginning edge of August is a hot spot in many parts of the world – Seattle, my part at the moment, for example, is heated this time of year, though the temperatures might not seem so high to some, to me, they demand a refreshing tall drink with lots of ice. A cold cider cocktail, for example, isn’t a bad thing this time of year – actually, it’s a good thing! And, what luck, I just received some cidre in the mail. What’s that you say? I’m spelling wrongly? Well, friend, that’s just not true, because specifically I received some Louis Raison cidre – the cider master who popularized cider (French cidre) across France, the stories say.

In this cocktail, I use Original Crisp Louis Raison cidre, which is made from 100% French bittersweet apples. It’s a brightly-flavored, crisp, cider, with a fruity-but-not-to-sweet nature, and little honey and nuts on the nose, and an apple-y, woodsy, taste. I always like apples and ginger as a combo, so the first ingredient I decided to try with this cidre was Salish Sea’s Ginger liqueur. Made up this-a-way with all-organic ingredients, Salish Sea liqueurs are amazing, known for their creative and pure flavors, and the Ginger has the hottest (in a good spice way) and freshest ginger-y taste I’ve had in a liqueur. If you can’t make the trip up to WA to get some, then, well, I feel sad for you – it’s summer, take a vacation! You could try another ginger liqueur here. You won’t get the same ginger umph, but needs must – and use a little less, because most are sweeter than the Salish Sea.

But those two ingredients were just the beginning – or, the first two-thirds. I wanted a solid base (spirit, that is) as well, and after trying this and that, I came back to where I should have started, it being summer and all: rum. Specifically Flor de Caña Añejo Oro, a four-year-old gold-medal-winning amber rum with a lush, vanilla, nuttiness that teamed up like a summer dream with our other two champs. Altogether, our globe-trotting cider cocktail has fresh taste underlined by all sorts of spice currents. It’s ideal for August – or, really, anytime.

puget-seineThe Puget Seine

Cracked ice
1-1/2 ounces Flor de Caña Añejo Oro rum
3/4 ounce Salish Sea Ginger liqueur
Ice cubes
4 ounces Louis Raison Original Crisp cidre

1. Fill a cocktail shaker halfway full with cracked ice. Add the rum and ginger liqueur. Stir.

2. Fill a highball or comparable glass three-quarters full with ice cubes. Strain the mix from Step 1 into the glass.

3. Top with the cidre, and stir to combine. Drink up!

June 22, 2018

What I’m Drinking: Captain’s Blood

Hey, did you realize, the first day of summer was yesterday! On the calendar, it told me so, and so I thought I’d better have a Captain’s Blood to celebrate. One, because in summer, everyone is a Captain. Two, because the real blood in this drink is rum, and rum and summer go together like Captains and big hats – or big shields, if Captain America. Three, because the secondary blood in here is lime juice, which also goes so well with summer (like Captains and good catchphrases), and as a bonus will help keep the summer scurvy at bay. Four, because the tertiary blood here in orange bitters, a classic for summer and any time of year, and also a healing liquid I feel, and in summer of course you want to be healthy, Captain or not. Fifth, because this drink is easy, tangy, and boozy, all important components of summer drinks and of Captains (Captain America only the latter when not saving the galaxy naturally). Captains!

Oh, also, I used Washington-made Skiprock Distillery’s Belle Rose Amber rum, aged in used whiskey barrels; it boasts a caramel, vanilla, and sugar rum-ness accented by traces of tobacco and whiskey. I also used Washington-made Scrappy’s Orange bitters, because I love the locals, sure, but also cause it’s a beaut of a bitters, using fresh and bitter oranges and peels, and a nice orange-and-herbal flavor.

captains-blood

Captain’s Blood

Ice cubes
2-1/2 ounces Skiprock Belle Rose Amber rum
1/2 ounce fresh lime juice
2 dashes Scrappy’s Orange bitters
Giant ice cube
Lime slice, for garnish

1. Fill a cocktail shaker half way with ice cubes. Add the rum, two dashes bitters, and lime juice. Shake, brave Captain, shake.

2. Add your giant ice cube to an Old Fashioned or comparable glass. Strain the mix through a fine strainer over the cube into the glass.

A Note: You can – and I have – have this up. But if it’s really sunny, get that ice cube going.

June 8, 2018

What I’m Drinking: The Mint Meridian

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.

mint-meridian
The Mint Meridian

Ice cubes
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

Cocktail Talk: The Sunburned Corpse, Part II

Image result for adam knight the sunburned corpseI 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

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