April 15, 2022
It was just hours ago (a week’s worth of hours, that is) that I was sipping some Stambecco and Soda, and in the post about it right here on the Spiked Punch, I went into some detail about Stambecco amaro (be sure to read up), which is made curiously-enough from maraschino cherries, along with a host of botanicals, spices, magic, and goats (well . . .) like any good amaro. It’s a very singular kind of a sipper, tasty, sure, but singular. While this drives it towards being something that’s swell solo, and (as demonstrated in said earlier post) with soda, I couldn’t wait when it showed up to try it mixed with a few other choice pals in a cocktail. Some experimenting of this and of that and here we are drinking How the Rogue Roar’d.
Oh, first, let me say that this cocktail isn’t roguish in the manner of a 17th century thief boosting a coach and four on a dusty road at midnight. But it does roar with a very layered flavor, and has a roguish (the twinkly-eyed lovable rogue way) combination of ingredients. But, mostly, I’ve wanted to have a drink called this forever (it’s a line from Henry IV, Part I, as well as the name of a Shakespeare and Hathaway episode), and here is one that finally deserves this very moniker. So, what’s in it? Stambecco, naturally! And, Drumshanbo Gunpowder Irish Gin with Sardinian Citrus. You can read more about this gin treat in the The Suspended Palace with Drumshanbo Gin recipe, but I’ll say here that it boasts a host of regularly-used and rare botanicals and citrus (as well as Gunpowder Tea – which is quite roguish, if not as explosive as you might guess at first read). And, our rogue also features dry vermouth of the Dolin variety (probably needs no explanation), as well as a dash of the delectable Scrappy’s Orange bitters, and, to top it all off, a strawberry. Stambecco goesy, as you might guess, well with cherries, but the strawberry seemed so fitting a top hat for this drink, as there are oodles of fruit and spice notes, while maintaining a dry nature that the slightly sweet strawberry bounces nicely off of, and if that’s not enough, it’s April, so we can dream of summer easily, which means dreaming of strawberries. So, rogue, roar with this cocktail!
How the Rogue Roar’d
2 ounces Drumshanbo Gin with Sardinian Citrus
1 ounce Stambecco amaro
1/2 ounce Dolin dry vermouth
Dash Scrappy’s Orange bitters
Strawberry slice, for garnish
1. Fill a mixing glass or cocktail shaker halfway full with cracked ice. Add all but the lone strawberry. Stir well.
2. Strain into a cocktail glass. Garnish – dare I say, roguishly – with the strawberry. Drink the deliciousness.
February 25, 2022
First, before any one gets any Coleridgean ideas or something, drinking this will not give you prophetic dreams (as far as I know, though I suppose as somebody said, there are more things in heaven and on earth and all that). However, it is pretty dreamy! And perhaps I can at least prophesize that if you like gin-y types of drinks (Martinis, say), you will most likely like this one! It stirs up a mighty tasty mélange of Kur gin (made right out here in WA, and one I’ve written about before: short story, it’s a classically-minded juniper-y London dry style gin with citrus and fruit accents), dry vermouth (hence the Martini mention), The Blood Orange’s Revenge homemade blood orange liqueur (which I talked about in a recent blood orange liqueur post, but which is to be clear, yummy), and old pal Scrappy’s Orange bitters, which brings it all together with trademark bright orangean-herb notations. What the future holds, who knows – unless you make this drink. Then the future will be you holding a delicious drink (and drinking it).
Prophecies and Dreams
2 ounces Kur gin
1 ounce The Blood Orange’s Revenge
1/2 ounce dry vermouth
1 dash Scrappy’s Orange bitters
1. Fill a mixing glass or cocktail shaker halfway full with cracked ice. Add all the dreams and prophecies (meaning, all the other ingredients). Stir well.
2. Strain into a cocktail glass. Drink while sleeping (no, no, that’s a joke!).
November 12, 2021
Sometimes I think to myself, what a wonderful world of drink-making ingredients we’re living within. The change since I came of drinking age (which admittedly was many a moon ago) is remarkable – heck, the change in the last decade, or even five years, is pretty remarkable. How lucky us cocktail lovers are! And there are more delicious delectables in beautiful bottles coming our way all the time. Even luckier! For example, just the other day, a beautiful bottle arrived in the post (luckiest me – don’t be jealous), containing Drumshanbo Gunpowder Irish Gin with Sardinian Citrus:
A “novel expression” (sidenote: I love the usage of the word “expression” here, and in other spots, to refer to a slightly, not completely, new version of a spirit or liqueur) of the original Drumshanbo Gin, this adds notes of, well, Sardinian citrus, “Sa Pompia” to be exact, one of the rarest fruits in the world, and a fruit sitting between an orange and grapefruit in flavor essence, though part of the lemon family. Not something you’d eat solo, but with a peel that can bring fantastic citrus dreams when used correctly. But, before peeling that any more, let’s back up. If you don’t know, Drumshanbo Gin itself takes its full name from the fact that it’s made in a small village in Ireland, and with a signature ingredient: Gunpowder Tea (which is a green tea rolled into gun-pellet-esque balls). But that’s just the beginning of this gin story! That tea and the Sardinian citrus, grapefruit, and lime are vapor infused into the gin, while a host of botanicals (juniper, as you’d expect, plus angelica and orris root, caraway and coriander seed, cardamom, star anise, and lesser-know flowery herb meadowsweet) are distilled in a medieval copper still. Whew! But what’s it all mean? On the nose, a strong, distinctive citrus medley, orange with underlying grapefruit, with subtle hints of juniper and flowers and springtime. The taste reflects the nose, but flipped a bit, with bountiful botanicals bursting on the tongue, with that green tea flavor coming through, swirled with citrus and then ending herbally. Yummy!
It’s a curious collection of ingredients, all balanced out nice, and one I couldn’t resist trying in a drink, after sipping it solo. And I had the perfect moment, with some pals coming over for lunch. As we’re at the point in the calendar where the holidays are in view, my mind went instantly to a bubbly cocktail (as the past weeks have shown, I am a fan of the holiday/sparkling combo). I played around a little with things, and ended up leaning into the citrus side of the gin, complementing it with a little more orange and a smidge of sweet in the form of Grand Marnier, and then doubling and tripling the herb-and-citrus song by the addition of two fantastic citrusy bitters: Scrappy’s lovely Grapefruit bitters and Orange bitters. I’m not gonna lie: I think with just those ingredients, there’s a pretty swell cocktail. But adding prosecco really drives all the flavors up, up, up with every bubble, into a memorable sparkling mix that’s ideal for the holidays — and for lunch with pals. When drinking, maybe throw out a toast to our modern drinker’s world, too, and how wonderful it is.
The Suspended Palace
1 ounce Drumshanbo Gunpowder Irish Gin with Sardinian Citrus
1/2 ounce Grand Mariner
1 dash Scrappy’s Grapefruit bitters
1 dash Scrappy’s Orange bitters
4 to 5 ounces chilled Prosecco
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the Drumshanbo gin, Grand Marnier, and bitters. Stir well.
2. Strain the mix into a flute or comparable glass. Top with the chilled Prosecco. Stir carefully, to combine.
March 26, 2021
It’s a familiar and beloved story with an alluring gravity: you are walking by your liquor shelves (or cabinet, or bottle stash, or near-toppling table, or bar cart, or horse’s buggy, or pie safe, or wherever you choose to keep your booze) and you catch, from the corner of your eye, a little wink from a gin bottle. Wink-wink, you think you saw, and knowing how flirty gin is, you stop, and peer at the bottles (in this scenario you have more than one type of gin, which I’m sure you do), and try to decide which gin is calling you over, wink imagined or not, because by now all this gin-ing has made you thirsty for a gin drink.
Well, I am here to help, with The Earth’s Attraction, a drink I made with Bluewater’s Halcyon gin, made up this way in Everett, WA, and “distilled by open flame” as they say. It brings a layered London-style, with reliable juniper backed by citrus and spice (a little angelica, orris root, and cinnamon). Yums. It provides the gravitas and base here, with our secondary players being dry vermouth (for the botanical and lighter herbal accents), Giffard’s Crème de Pêche de Vigne (for the vineyard peachy-ness we all desire, a wee bit of sweet, and nuttiness, too), and Scrappy’s Orange bitters (because bitters makes it better – plus orange layers and deep herb and spice notes). Oh! And a twist of lemon, whose heavenly citrus oils bring it all together, like Saturn’s rings. Celestial enough? I think so!
The Earth’s Attraction
2 ounces Bluewater Halcyon gin
1/2 ounce dry vermouth
3/4 ounce Giffard’s Crème de Pêche de Vigne
Dash Scrappy’s Orange bitters
Lemon twist, for garnish
1. Fill a mixing glass or cocktail shaker halfway full with cracked ice. Add all but the twist. Stir well.
2. Strain into a cocktail glass. Garnish with the twisty twist.
August 21, 2020
Whoa, summer is already deep into its summerness, and I feel I haven’t had nearly enough bubbly sparkly shimmery (while still cooling) drinks yet. It goes so fast! Could be that with all that’s happening in the world, having a celebratory effervescent mix seems, oh, off a bit? But that’d be silly, cause there is still so much to celebrate, every day, if I can be a little starry-eyed. Maybe I’m just lazy (far more likely)? Or maybe I haven’t had the right mixing option?
Luckily, at least for the latter open-ended (potentially rhetorical) question, a nice selection of Chateau Ste. Michelle’s new line of wine in single-serve aluminum bottles recently showed up in the mail (see, that’s something worth celebrating), and the selection included the “Bubbly” white wine variety (or varietal, if you will, hahaha). All of the four different options have screw-top caps for those that don’t finish in one go – but at 250 ml, I can’t see that happening for you! – lovely artsy decoratives (I made that word up!), and come in a 2-pack. The non-Bubbly choices include a crisp, citrus-y Pinot Grigio and a summer-y and strawberry-and-currant-y Rosé that I’ve tasted, and a Something Sweet white wine blend I’m excited to taste.
But back to Bubbly! It’s made from a bountiful blend of Pinot Gris, Riesling, Sauvignon Blanc, Chenin Blanc, Muscat Canelli, and Gruner Veltliner, and delivers a nice apple core flavor, with a little spice, a hint of summer, a dry enough nature, and a clean inviting bubbly-ness. Well worth having chilled all on its own under the shining sun (though I suppose some might be too much in the wine snob category to sip something from an aluminum container – let’s pity them, shall we?), Bubbly also is convivial enough to serve as a solid base for a classic Champagne Cocktail or other sparkling-based cocktail. And the 250 ml size makes it ideal for making two drinks, which is what you’ll want to do so your paramour, bestie, spouse, sanitized neighbor, or other personality doesn’t feel left out. It’s what I did! With that very-legendary and mentioned-above Champagne Cocktail. Side-non-Bubbly-note: I suggest you choose Scrappy’s Orange bitters for your bitters here. Because it has a rich, herbal, bitter-y flavor that goes perfectly (so well that I just ran out of my bottle. That’s the opposite of an occasion worth celebrating).
Champagne Cocktail (using the recipe from Champagne Cocktails: 50 Cork-Popping Concoctions and Scintillating Sparklers, of course!)
1 sugar cube
3 dashes Scrappy’s Orange bitters
Chilled Chateau Ste. Michelle Bubbly white wine
Lemon twist, for garnish
1. Add your sugar cube to a flute in any manner you see fit. Dash the 3 dashes orange bitters over it. Let it settle in for a minute.
2. Fill the flute almost to the top with Bubbly. Garnish with the lemon twist.
July 17, 2020
In the middle of summer, the heat is naturally on, but so is the barbecue-ing, the backyard smoking, and, one hopes, the sitting on the porch/picnic table/deck/backyard, consuming the edibles of the labors that have happened over the flames. Yummy, right? But not as yummy without the right drink to have not only with the consuming, but also afterwards, as you and your stomach are mellowing down. There are many worthy options for this summertime moment, but I’d like to throw another in the mix, one called At Once to Ashes, which I created. Really! See, a pal of mine (I am lucky in pals) gifted me some small bottles of smoked simple syrup recently, and while that sounds like she must have used magic to create it, she assures me it was not spells. Now, I don’t know how she (non-magically) made it, but do know it sure is delicious. I can’t ask her if you want? The syrup’s smoky-sweetness is crying out (listen, you’ll hear it) to be had after smoky eating, and also, I believe, crying out to be had with another smoky-ish, earth-y-ish favorite: mezcal. Which is what I’ve done here – I wouldn’t ignore the simple syrup, would I? No! But I wouldn’t stop there, either. I’ve also added Grandeza, a lush orange liqueur made here in WA. Its orange flavor really pops, and it also adds another sidge of sweet, too. You can sub another orange liqueur if you’d like, but Don Ho will not sing of it. But it’ll still taste good! I wanted to balance the sweetness a bit, and also wanted to add a few herbal notes, and a hint of a hot spice kick, so our final ingredients here are Scrappy’s Orange bitters, and Scrappy’s Firewater tincture. If you like heat (habanero heat), then Firewater better be on your radar pals, cause it brings it. End result: At Once to Ashes is smoky-spice-citrus-sweet loveliness in a glass. Enjoy!
At Once to Ashes
2 ounces mezcal
1/2 ounce smoked simple syrup
1/2 ounce Grandeza
Dash Scrappy’s Orange bitters
Dash Scrappy’s Firewater tincture
Big ice cube (or a few good-sized ice cubes)
Cherry, for garnish
1. Fill a mixing glass or cocktail shaker halfway full with ice cubes. Add the liquids. Shake well.
2. Add a big (really big) ice cubes to an Old Fashioned or comparable glass. Strain the mix from Step 1 into the glass. Garnish with a cherry. Rainer if you have it!
July 3, 2020
This lesser-known (but awesome) drink from days of yore feels appropriate in many ways for this weekend (named after the sound bombs made and all that), and it is incredibly tasty (and sorta surprising when you look at the list of ingredients), and a drink if you haven’t made you sure should try, but, but, but, listen, I don’t want to soapbox, but I really am not a big 4th of July fan. Not the, oh, sentiment I suppose, but going overboard with the fireworks. As a long-time dog owner, and as someone with the belief that dogs are, actually, a higher species than humans (in the main), and knowing how said fireworks can drive, and do drive, dogs insane, then you can see why I don’t enjoy the holiday, or the days around it.
On the other hand, this is why I need a good drink, and why I’m having a Whizz Bang. A curiously explosive number, this time I’m starting with Woodinville Whiskey Co. bourbon, which is local (support your locals!), award-winning, and tasty. I’ve had this drink made with a smooth Scotch, and that’s not a bad idea. However, it being the fourth and all, wanted to stay more American, and the Woodinville is a treat. Next up: dry vermouth. You don’t see enough whiskey and dry vermouth combos, and even rarer (I think? I could be wrong) is that combo with anise-y Pernod! I believe this may have originally been made with absinthe, before the big silly oh-no-scary-absinthe moment in history, but I’ve grown to love the Pernod here, so we’ll stick with it. And we’re still going! Next up: grenadine. This drink only works with really good grenadine (it somehow brings it all together), so make your own, or have a friend make some good grenadine and convince them to give you some. That’s what I did! Our final sparkly addition is orange bitters, for those herbal undertones. I went with Scrappy’s orange bitters, cause it’s, well, sparkly! Altogether, the Whizz Bang’ll make any weekend shine. Maybe have one or two, with some pals, and skip exploding things and terrorizing pups? Just an idea!
The Whizz Bang
1-1/2 ounces Woodinville Whiskey Co. bourbon
3/4 ounce dry vermouth
1/4 ounce Pernod
1/4 ounce homemade grenadine
2 dashes Scrappy’s orange bitters
1. Fill a cocktail shaker halfway full with ice cubes. Add the bourbon, vermouth, Pernod, grenadine, and orange bitters. Shake well.
2. Strain into a cocktail glass and give your dog a pet.
January 4, 2019
I’m sorry, I can’t help myself, baby, it’s cold outside. There, I did it, I sung the song that once was neat, and now has sadly been covered into oblivion. A shame, really. What’s not a shame on a cold-outside-day is this winter Washington warmer. It’s a curious choco-mix in one manner, in that it mixes hot chocolate and whiskey, which isn’t seen often. Silly, that. Here, the whiskey side is Scratch’s straight whiskey. Scratch (you should know this!) is a delicious distillery out in WA, specifically Edmonds, WA. They make all kinds of bottled things, starting with gins, and moving along. Their whiskey can be hard to get, but is worth tracking down, due to its singular (and single-barrel), mash bill, which utilizes a line-up of “old world” grains I hadn’t seen together before: spelt, millet, white winter wheat, and malted barley. Scrumptious stuff. Also scrumptious, the other WA-made ingredient used here, Salish Sea distillery’s organic allspice liqueur. Salish Sea is from Lacey, WA, and makes an incredible array of all-organic liqueurs, a line-up covering classic flavors and more esoteric numbers. And if that wasn’t enough scrumptiousness, a little Seattle-made Scrappy’s orange bitters adds the final touch here, in a mighty-fine way: you put a few drops on top of the whipped cream topping, and the bitter scents waft up as you drink. So, what are you waiting for? Warm up.
Melt the Snow
1-1/2 ounces Scratch Straight Whiskey
1/2 ounce Salish Sea allspice liqueur
2 ounces hot chocolate
Dash or two Scrappy’s orange bitters
1. Add the Scratch whiskey and Salish Sea allspice liqueur to a mixing glass. Stir briefly.
2. Warm a coffee mug or sturdy glass goblet by running it under hot water, and then drying it quickly.
3. Add the hot chocolate to the mug. Slowly and smoothly, add the whiskey-liqueur mix, stirring while you add.
4. Top with whipped cream, and then sprinkle a little bitters onto the whipped cream.