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!

October 23, 2015

What I’m Drinking: The Mysterious Conclusion

This is a nice fall number, with a bunch of umph and layers upon layers of flavors sure to make the chill recede and the happiness take its place. It has some intriguing players sharing the spotlight, including Woodinville Whiskey’s newly-released straight bourbon whiskey, Salish Sea (a distillery on the edge of Lacey, WA that makes a whole host of really awesome liqueurs) Ginger liqueur, which has a whole lot of wonderful ginger kick and not too much sugary-ness, Alessio Chinato vermouth, made with Cinchona bark and other herbs, and a tiny bit of orange legend Grand Marnier. A combo I’m guessing you’ll love, but hey, there’s only one way to find out for sure.

mysterious-conclusion
The Mysterious Conclusion

Cracked ice
2 ounces Woodinville Whiskey Straight bourbon
1/2 ounce Salish Sea Ginger liqueur
1/2 ounce Alessio Chinato vermouth
1/4 ounce Grand Marnier
Ice cube (or Ice cubes)

1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the bourbon, Ginger liqueur, vermouth, and Grand Marnier. Stir well.

2. Add one big ice cube or a couple fairly-big ice cubes to an Old Fashioned or comparable glass. Strain the mix over the ice.

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