November 17, 2017
This is not a spelling error (not that I don’t make those a lot); if you didn’t know, there really is a drink called The Zazarac. It wants you to know that it, while not renowned and legendary and all that, it in its own way is also worthy of your attention, much like its very distant cousin (though maybe not the same amount of attention, admittedly). It has a rare rye and rum combo, some friendly supporting players in anisette (go Meletti) and absinthe and Angostura and orange bitters (go Regan’s), and takes the edges off with a splash of simple, and tops things with a twist. Will it have you stopping your Sazerac consumption? Nope. But that doesn’t mean you shouldn’t give it a sip.
The Zazarac, from Dark Spirits
1-1/2 ounces rye
3/4 ounce white rum
3/4 ounce anisette
3/4 ounce simple syrup
1/2 ounce absinthe
1 dash Angostura bitters
1 dash Regan’s orange bitters
Lemon twist, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the rye, rum, anisette, syrup, absinthe, and both bitters. Shake well.
2. Strain into a large cocktail glass. Garnish with the twist and a nod to all the lesser-known family members.
November 10, 2017
It’s November here in Seattle (haha), which means the sky has shifted to grey, there’s cold rain in the wind, and people are looking longingly at their calendars. But, it’s also the time of year when whiskey takes more of a center stage spot (not that it’s ever off-stage, mind you me). Why now? Well, it’s warming for one! Also, it just adds a level of brown comfort to a cold evening. At least that’s what I thought when needing a drink for this chilly night. And luckily (lucky me!), I recently received a swell bottle of whiskey, Billy rye whiskey, in the mail, and wanted to take it for a cocktail drive.
Coming from Oregon’s McMenamins (known best for their series of creative bars, but also expanding as a distillery), Billy rye is a sibling of Billy whiskey, and is a limited-availability number, but one worth tracking down. Aged four years in American oak, it has a deep and cuddly and toasty molasses, oakiness, and caramel nature that’s begging to be sipped, and felt, to me, that it’d pair perfectly with some nuttiness. So, I went with the green-walnut liqueur nocino. I used local Sidetrack Distillery Nocino, which is a rich, strong, version of nocino, one I love. To add some undercurrents to our cocktail story I doubled up on bitters, with a bit of both Fee Brothers Whiskey Barrel Aged bitters and Fee Brothers West Indian orange bitters. But, it felt unfinished, so I traveled even farther up the west coast, and brought in Sons of Vancouver’s (a distillery in North Vancouver, CA) No. 82 amaretto as our second to the last character – a big orange twist is the final one. Inspired by their mother’s canning recipes it has just five ingredients (apricot kernels, Bourbon vanilla beans, orange peel, Demerara sugar, and blackberry honey) and like our nocino is well worth tracking down.
And the plot all came together, letting the rye lead, but with a host of flavors swirling: nutty, herbally, a smidge of sweet, tiny hints of citrus, it took my mind right off the weather outside. Oh, if you don’t have Sidetrack or Sons of Vancouver in your backyard, well, I feel sad for you! You could sub in other nocinos and amarettos, sure. Won’t be exactly canonical, but still readable – or drinkable.
The Plot Begins
2 ounces McMenamins Billy rye whiskey
3/4 ounces Sidetrack Nocino
1/2 ounce Sons of Vancouver No. 82 amaretto
2 dashes Fee Brothers Whiskey Barrel Aged bitters
1 dash Fee Brothers West Indian orange bitters
Wide orange twist, for garnish
Big ice cube (or a couple decent-sized ones)
1. Fill a cocktail shaker halfway full with cracked ice. Add everything but the twist (it’s that kind of story). Stir well.
2. Add a big ol’ ice cube to an Old Fashioned or comparable glass. Strain the mix into said glass. Garnish with the orange twist, and a happy finish to the plot.
May 5, 2017
Lumbering across the ice, across the minds of those in its path, driven by a hoard of idiots, all the way from the Nordic realms all the way across Canada, all the way down over the northwest coast, and all the way farther down the coast, farther, farther, the Walrus lumbers, leaving havoc in its wake. Of course, that’s a different Walrus than this drink, which is actually a stitch sweet, in a way, perhaps too much so for some (though it is only a stitch, and anyone who says it’s too much is one of those people who probably think they have something to prove because of inner turmoil around how people perceive them. Yawn), but also well savory, and citrus-y, too, all thanks to how the ingredients come together in a convivial manner. It’s a Walrus to visit again and again. Much different than our original Walrus, who maybe, just maybe, just needed one of these drinks.
1-1/2 ounce rye
1/2 ounce Punt e’ Mes vermouth
1/2 ounce Cointreau
1/2 ounce simple syrup
2 dashes Scrappy’s orange bitters
1. Fill a cocktail shaker halfway full with ice cubes. Add everything but the tusks. Shake well.
2. Strain into a cocktail glass. Drink, while looking towards the stars.
February 10, 2017
There’s a delicate hint of hanky panky (not the classic drink, but the activity) in the name here, for me, at least (but I am an incurable romantic, and also like things like delicate hints, and gently bawdiness, as opposed to outright lewd-itity, I suppose. Most times!). Which is why I think this drink can cover the whole “Valentine’s Day” drink need just as well as some sweeter-in-taste, more traditionally romantic-y, numbers. Though this does have a little sweet, admittedly, along with a little citrus, and a lot of rye. In my mind, that rye is for lovers, too. But like I say, I’m an incurable romantic!
Up In Mabel’s Room, from Dark Spirits
1-1/2 ounces rye
3/4 ounces fresh grapefruit juice
3/4 ounces simple syrup
1. Fill a cocktail shaker halfway full with cracked ice. Add everything. Shake exceptionally well.
2. Strain into a cocktail glass. Enjoy.
November 18, 2016
While some may think of Thanksgiving’s upcoming table as an enchanted field of food, well, I understand where you’re coming from, but we haven’t gotten there yet, food-loving friends. So, instead, have this Enchanted Field now, and then that one later. Really, we all may need enchantments now, or now and then, but especially now. I’m typing a little bit like I’m enchanted, and maybe in a field, too, at the moment. But hey, you have a couple of these, see how it goes – you’ll want to type enchantingly your own self.
The Enchanted Field, from Dark Spirits
1-1/2 ounces rye
1 ounce freshly squeezed orange juice
1/2 ounce Strega
1/4 ounce Simple Syrup
Orange twist, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the rye, orange juice, Strega, and simple syrup. Shake enchantedly.
2. Strain into a cocktail glass. Twist the orange twist clockwise over the drink, then let it sink in.
August 16, 2016
We don’t have a lot of comic book Cocktail Talks around the Spiked Punch parts, which does, I suppose, make sense, as not too many comics have drinky, cocktaily sections or such. Though, on the flip side, I read a fair amount of comics, so it should balance out, and today it does! With a power-booze-packed panel from Milk and Cheese: Dairy Products Gone Bad. If you haven’t read Milk and Cheese, well, a warning: it is about a carton of milk and a wedge of cheese, who happened to be the badass-est dairy products, and who revel in violence, drinking, ranting, and all that, in a way that’s serves up a dose of hilarity and spite-ful-ness. It’s sorta hard to describe, really! But when they celebrate birthdays, they do it like the below (around messing up people, places, and things):
–Evan Dorkin, Milk and Cheese
February 16, 2016
I’ve had a number of Cocktail Talk posts here from Day Keene, from his novels and short stories. Most of the latter I’ve read in the series from Ramble House, which does a fairly fine job of reprinting all of his stories that appeared in pulp mags in the 40s – and there were a lot of them! He was ridiculously prolific, and kept the quality bar really high while doing it. I just picket up the third volume, called Death March of the Dancing Dolls, which has seven longish stories, including one called A Minor Matter of Murder, which is where this post’s quote comes from. It also contained one of my favorite non-boozy lines in a while: “to hell with that heifer dust!” Drop that in your next meeting.
I guided her on into the bar and one of the wall tables. “There’s been some trouble at the office. But if you faint, I’ll fire you.” I ordered two double ryes and waited until they were served to tell her than young Schermerhorn was dead.
–Day Keene, A Minor Matter of Murder
July 24, 2015
I decided I needed a break from summer cocktails – even though it’s still sweaty time here in Seattle. But even during these sweaty times, some days, darnit, I’m not feeling bubbly. Say it’s the job (it’s the job), or just the first song I listened to today, or that malaise that creeps in like weeds on even the most jolly of us (I am the most jolly), but even in cut-off wearing summer, there are days like this, days when you need something that’s packs more umph, and delivers a respite to the world and the woes. For me, today, it’s the Oriental.
If you haven’t heard me mention it before (as I’ve written about this drink in a couple spots), I originally found the Oriental in the classic Savoy Cocktail Book, and love the drink’s balance, underlying strength, and story. Which goes, as said in that same book, like this:
In August, 1924, an American engineer nearly died of fever in the Philippines and only the extraordinary devotion of Doctor B. saved his life. As an act of gratitude, the engineer gave Doctor B. the recipe of this cocktail (the Oriental).
So, it’s a lifesaving drink – as well as a bad day saver. Get in front of a fan, forget about all the sunshine, laughter, and summertime kicks outside the window, and start sipping.
1-1/2 ounce rye (Woodinville’s nice)
3/4 ounces sweet vermouth (I used Punt e’ Mes)
3/4 ounce Pierre Ferrand orange curaçao
1/2 ounce freshly squeezed lime juice
1. Fill a cocktail shaker half way full with cracked ice. Add everything. Shake well (as Rick reminds us in the comments below).
2. Strain the mix into a cocktail glass.