December 11, 2020
Bit chilly out dontcha know? Wind coming in quick and cool from the north, nipping at your nose, toes, and panty-hose? Perhaps a flake or two of snow wisping on the currents of air here and there (but not yet everywhere)? Fluffy orange mittens mittening on your hands? You know, winter (for those in the hemisphere where it is winter) is here, so, not so surprising if you’re thinking of thicker socks and watching the mercury mingle lower, and wondering – how might I warm up? If I can be a bold as an impertinent icicle, can I suggest the Rumoddy? Which (shhhh, don’t tell) is, to speak the cold truth, a rum toddy with maybe a wrinkle or two (like a warm shirt that has been in the closet a long time). And Rumoddy is such a warming sounding name, yummy. And this is yummy! With dark rum, lime, and rosemary simple syrup I had nearby, and which you could make if you want (and why wouldn’t you, rosemary being such a swell winter herb), but if not, you could go with regular simple (rosemary simple recipe below btw), and then hot water to take that chilly mentioned way back in sentence one far, far away – for a few moments, at least.
2 ounces dark rum
1/2 ounce freshly-squeezed lime juice
3/4 ounces rosemary simple syrup (recipe in Note)
5 ounces hot water
Lime twist, for garnish
1. Add the rum, lime, and syrup to a cocktail shaker (no ice!). Shake well.
2. Strain through a fine strainer into a pre-warmed (just by running it up warm water) sturdy mug.
3. Top with the hot water. Stir to combine. Garnish with a lime twist.
A Note: To make rosemary simple syrup, add three-quarters cup fresh rosemary to a saucepan. Muddle a little bit with a muddler or wooden spoon. Add 1-1/2 cups sugar and 1 cup water to the saucepan and raise the heat to medium-high. Stirring regularly, let the mixture come to a low boil, and keep it there until the sugar is dissolved. Simmer for ten minutes, remove the heat, and let cool completely. Strain out the rosemary, and pour into a container with a good lid. Store in the fridge for up to two weeks.
September 18, 2020
You know (I know you know) that I’m not what one might refer to as “summerific.” While I do love warm-weather drinking, and sitting on the porch on a mild summer’s eve, and don’t have constant AC or some such, also, I mean, I’ve been known to get sweaty easily, complain about temperatures over 80 (but living in Seattle, I swear one’s temperature gauge changes), burn like a baby, and truth be told no-one wants me in a swimsuit. With that said, however, I’m missing summer already, even though according to calendars fall doesn’t yet start for a few days. But that summer, school’s out, sun’s out, relax-why-dontcha, feeling feels to have faded like old paint, with the colder days ahead looming largely. Which is why, today, I’m having a Dark and Stormy. Cause it’s a classic refresher, bubbly, beautiful, tangy, booze-y, spice-y, summer-y – and yet, the name points to the clouds, the nighttime-in-daytime hours, the rain, the wind. It straddles the seasons, in a way, a way which makes it the ideal drink for today. Have one, see if I’m right!
The Dark and Stormy
2 ounces dark rum
Chilled ginger beer (I’m using Rachel’s Ginger Beer cause it’s awesome and support you locals for gosh sakes)
Lime wedge, for garnish
1. Fill a highball or comparable glass three-quarters full with ice cubes. Add the rum.
2. Fill the glass with ginger beer, smoothly and regularly.
3. Squeeze the lime wedge over the drink, and then drop it like the hand of an hourglass. Stir, but gently, as all things, us, time, are fragile.
August 18, 2020
We are back for more Cocktail Talking from 1800s writer Wilkie Collins’ lesser-known gem No Name. If you haven’t read the No Name Part I Cocktail Talk, then I strongly suggest you do, to get a little background on the book, and the author (and if you really want to go into history, of a slightly less recent sort, but far more recent than the author himself, check out another Wilkie via The Yellow Mask and Other Stories Cocktail Talk). Did all that? Fan-Victorian-tastic! In this, our second No Name treat, our heroine Magdalen Vanstone is (in disguise – just letting you know that to be intriguing!) getting a tour of a house from one of its occupants, the charming (and tipsy) old sailor Mazey, who is a well-done memorable character, especially when he’s talking about monks drinking grog!
“No more, my dear — we’ve run aground here, and we may as well wear round and put back again,” said old Mazey. “There’s another side of the house — due south of you as you stand now — which is all tumbling about our ears. You must go out into the garden if you want to see it; it’s built off from us by a brick bulkhead, t’other side of this wall here. The monks lived due south of us, my dear, hundreds of years afore his honor the admiral was born or thought of, and a fine time of it they had, as I’ve heard. They sang in the church all the morning, and drank grog in the orchard all the afternoon. They slept off their grog on the best of feather-beds, and they fattened on the neighborhood all the year round. Lucky beggars! lucky beggars!”
–Wilkie Collins, No Name
August 14, 2020
Okay, to be clear, I’m not telling you that you should ignore the sun’s heat, and not take necessary precautions for safety when the big ol’ yellow ball is high and hot and the Mercury has risen to precarious degrees. Be safe, friends, in all ways! However, I do think Fear No More The Heat O’ The Sun is a delicious name for a delicious summertime, heated weather drink, and if I can say so without sounding like a jerk, I think the below unveiled liquid number fits that bill like a perfect pair of summer shorts. So, now, preamble over.
This particular summer drink is made possible by the postal service – cause it was from their hands a lovely delivery of Diplomático Mantuano rum showed up at my house one day. This is a nice rum, in my opinion (as the kids say) at least. A blend of rums aged up to eight years, it’s fairly mellow, smooth, flavorful (with fruit notes – dried and fresh oranges, plums – vanilla, oak, and spice), a little sweet, carrying a bit of a kick, and pretty darn tasty all on its own, solo, singular, alone. I almost didn’t save enough to try in a cocktail, but those fruit flavors begged me to, and, as hot as it is today, I felt that maybe it’d be temperature-worthy to ice and tall it up some. But what to mix with it?
Well, I wanted to keep the summertime fruit flavors flowing, so my first choice of pals for the rum to play with was Sidetrack Strawberry liqueur. A perfectly wonderful distillery on a farm where all the fruit, spices, herbs, and such used to make their array of must-taste products are grown, Sidetrack has a bounty of fruit liqueur choices, but Strawberry went ideally (as it does with summer). Next up, more fruitiness, this time fresh from the orange’s mouth – meaning, fresh squeezed orange juice for a welcoming citrus burst. But the fruit doesn’t stop there, oh no! I also added a little Fee Brothers peachy Peach bitters, and a hint of simply syrup, which isn’t fruity, but which brings our rummy fruit salad together. You could try without, and I wouldn’t swear about it. Then, it’s on to ice and soda to keep things cool and hydrated, and voila! A sunshine’s-out-sensation!
Fear No More The Heat O’ The Sun
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, not mightily, but in a manner that brings everything together. Enjoy the fearing no more.
August 4, 2020
Our last (for now – the next time I read the book, and fates-willing there will be a next time, there may well be more) Cocktail Talk from The Old Curiosity Shop is also the longest, and it’s very long as far as Cocktail Talks go. But I couldn’t cut a word, as it highlights so well hot rum, the demon (though a man) Quilp, and his toady and lawyer Sampson Brass. Do heat it up, but don’t let said heating keep you from earlier The Old Curiosity Shop Cocktails Talk, including Part I, Part II, Part III, and Part IV, or from other past Charles Dickens Cocktail Talks.
‘No?’ said Quilp, heating some rum in a little saucepan, and watching it to prevent its boiling over. ‘Why not?’
‘Why, sir,’ returned Brass, ‘he — dear me, Mr. Quilp, sir — ‘
‘What’s the matter?’ said the dwarf, stopping his hand in the act of carrying the saucepan to his mouth.
‘You have forgotten the water, sir,’ said Brass. ‘And — excuse me, sir — but it’s burning hot.’
Deigning no other than a practical answer to this remonstrance, Mr. Quilp raised the hot saucepan to his lips, and deliberately drank off all the spirit it contained, which might have been in quantity about half a pint, and had been but a moment before, when he took it off the fire, bubbling and hissing fiercely. Having swallowed this gentle stimulant, and shaken his fist at the admiral, he bade Mr. Brass proceed.
‘But first,’ said Quilp, with his accustomed grin, ‘have a drop yourself — a nice drop — a good, warm, fiery drop.’
‘Why, sir,’ replied Brass, ‘if there was such a thing as a mouthful of water that could be got without trouble — ‘
‘There’s no such thing to be had here,’ cried the dwarf. ‘Water for lawyers! Melted lead and brimstone, you mean, nice hot blistering pitch and tar — that’s the thing for them — eh, Brass, eh?’
‘Ha ha ha!’ laughed Mr. Brass. ‘Oh very biting! and yet it’s like being tickled — there’s a pleasure in it too, sir!’
‘Drink that,’ said the dwarf, who had by this time heated some more.
‘Toss it off, don’t leave any heeltap, scorch your throat and be happy!’
The wretched Sampson took a few short sips of the liquor, which immediately distilled itself into burning tears, and in that form came rolling down his cheeks into the pipkin again, turning the colour of his face and eyelids to a deep red, and giving rise to a violent fit of coughing, in the midst of which he was still heard to declare, with the constancy of a martyr, that it was ‘beautiful indeed!’
–Charles Dickens, The Old Curiosity Shop
July 24, 2020
I’ll admit, usually when doing infusions of any kind (and they are usually Luscious Liqueurs), I tend to do my own, pick the fruit and herbs (or pick up the phone and order them), all that. However! Only someone very silly doesn’t try anything new, and so when I recently heard about this cool company called InBooze (what an awesome name!) run by a cocktail-loving mother of four who wants to make it easier for people to have swell cocktails, well, I wanted to give it a whirl. So, I ordered the Caribbean Rum Punch alcohol infusion kit, and it was not only super fun, but also really tasty! It starts with this pouch of goodness:
which for this recipe contained a host of delectables in a little cheesecloth-y bag, including dehydrated pineapple, oranges, Michigan cherries, and limes, and also contained some bitters-infused cane sugar cubes. You just place it all in a Mason jar, or (in my case here, a big glass container):
and then you add rum (I went with white rum cause I had a bottle at hand, but you could use dark rum – which I think I’ll try next time! – or even spiced rum, but I might be wary of that, as the flavors here are tasty already):
and then seal it up, and store it in a cool, dark place for at least three days, giving it a little swirl now and then to make sure all is covered by rum, and so it knows you care about it! After that, you just remove the bag, and you’re ready for island-style drinking. She suggests adding a couple ounces of the mix to a lemon-lime soda, Fresca, or pineapple-flavored sparking water. I tend to stay away from sweetened sodas in drinks (outside of ginger ale!), cause they are, well, a bit too saccharine in the main for me. You do what’s best for you! I actually liked the infused booze all on its own, and suggest trying that, though it’s got a kick of course. I had a sip or two that way (with some pals, at a distance, natch), and then tried it with just soda and loved it. Super for summer, friends. Another suggestion from InBooze is garnishing with an orange or pineapple, and that seems perfect, though I had to go with lemon (I’m not sure how I was unstocked, but it happens), which also added a nice citrus burst, and mint, which felt punch-y! Overall, a flavorful, rummy charmer that I’m glad I tried. And I’m excited to try more InBooze creations – you should too!
June 26, 2020
Upon reflection while sipping one of these beauties, I’ve realized that perhaps The WAD isn’t the most attractive of names. Am I right? Tell me I’m wrong? Perhaps I’m right, but, well, it’s too late to change the name now, cause it’s out in the world, and the poor drink would be sad cause people would always be calling it by the wrong name. So, here we are, The WAD. I do think it’s made better if I say that it stands for Washington Aligned Daiquiri of Sorts? And that WADS would be worse (well, maybe)? Cause that’s where the name comes from. See, I was making a Daiquiri type drink for a pal, or was wanting to, and also wanting to use all WA-made ingredients, for fun, and wanted to differentiate it a bit, all that, okay. Okay! So, started with the Puget Sound Rum Company’s Rum 47 Amber rum – so named as it was carefully made on the 47th parallel, with organic panela from a family farm in Columbia, and aged in ex-bourbon barrels. Great start! Next, sticking with Puget Sound Rum Company, their Comb and Cane honey-infused rum, which is made with Pacific Northwest honey, and has a slight sweetness and more good rum-ness. Add some fresh lime juice, and some brown sugar simple syrup, and The WAD is here. Potentially not awesome name and all.
1-1/2 ounces Puget Sound Rum Company Rum 47 Amber rum
1 ounce Puget Sound Rum Company Comb & Cane
1/2 ounce freshly squeezed lime juice
1/2 ounce brown sugar simple syrup
1. Fill a cocktail shaker halfway full with ice cubes. Add everything. Shake well.
2. Strain through a fine strainer into a cocktail glass or comparable. Sip it up, WA style, whatever your name.
April 7, 2020
Only weeks in the past, I had a Cocktail Talk from the Robert Barnard story “Boxing Unclever,” which was featured in the awesome anthology The Big Book of Christmas Mysteries, which is both big as advertised (my version nearly 800 pages) and bouncing over with holiday cheer – meaning, murders, thievery, and the like, with authors ranging from 100s (or thereabouts) of years old to more modern fare. It’s a winter gem! This Cocktail Talk is in the older bracket, though not old in a pejorative sense! The story is by Damon Runyon, and, weirdly, I used to rent an apartment near where he was born in Manhattan, KS! He made his mark in the other Manhattan, where his writing on the glittering and tarnished made him famous. This story starts on a scrumptious holiday high note with the below quote, and then rolls its prohibition-y way from there, in a language and style right on time.
Now one time it comes on Christmas, and in fact it is the evening before Christmas, and I am in Good Time Charley Bernstein’s little speakeasy in West Forty-seventh Street, wishing Charley a Merry Christmas and having a few hot Tom and Jerrys with him.
This hot Tom and Jerry is an old time drink that is once used by one and all in this country to celebrate Christmas with, and in fact it is one so popular that many people think Christmas is invented only to furnish an excuse for hot Tom and Jerry, although of course this is by no means true.
–Damon Runyon, Dancing Dan’s Christmas