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.
September 21, 2018
Trends at times seem to come out of nowhere (probably because I am not as knowledgeable as I should be – I can admit that!), and one that has shown up in the last few years is various yuzu – the rough-skinned lemon-looking citrus fruit popular in Asian countries – items in cocktails. However, I hadn’t really found a yuzu-based ingredient that felt made for cocktails. Until this summer, the summer of 2018! When Sidetrack Distillery (the wondrous spot on a farm right outside Kent, WA here in WA) unveiled their new Yuzu Liqueur. Now, I know how good all of the Sidetrack Liqueurs are, made using fruit, produce, and other items grown on the Lazy River Farm where the distillery resides. So, I had high hopes for their Yuzu – and it delivers. Citrus-y in a way that straddles lemon, grapefruit, and little mandarin orange, it has orchard aromas for days, and then a rich taste that trails off with a bit of kick, balancing the liqueur’s sweetness. Great stuff and made locally to boot– but what to do with it?
Well, my first thought was a gin that has a whisper of citrus, and, you know what (I say humbly)? It was a very good thought. The gin I went for was Wildwood Spirits’ Kur gin, also made in wonderful W-A, with local wheat, jumping juniper, various other delights, and a bit of Seville oranges. Then, our drink didn’t need much more, just a hint of brightness and botanicals from some Dolin Blanc vermouth, and a little spice and some light undertones from another local, Scrappy’s Orange bitters. Altogether, a (as you’d guess from the title) delicious drink, one with a nice backbone and a full strata of delicate and more forward citrus and spice, a drink that’d be a fine pre-dinner, during-dinner, or post-dinner accompaniment.
You, Sue, Are Delicious
1-1/2 ounces Wildwood Spirits Kur gin
1 ounce Sidetrack Distillery Yuzu liqueur
1/2 ounce Dolin Blanc vermouth
2 dashes Scrappy’s Orange bitters
Wide lemon twist, for garnish
1. Fill a cocktail shaker halfway full with cracked ice. Add everything but the twist. Stir well.
2. Strain into a cocktail glass. Twist the twist over the glass and drop it in. Oh, be sure you’ve tasted that Yuzu liqueur on its own, too. Or you’ll be sorry.
June 22, 2018
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.
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.
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.
April 28, 2017
A couple weeks back, I had a stunner of a spring cocktail on the ol’ Spiked Punch blog, one made with all-organic, Italian-made, darn delicious, Purus vodka. If you’d like to learn a little more about Purus, and have yet another (hah!) amazingly good drink off of this blog, be sure to go check out the post with the recipe for A Picturesque Procession. Really, read it now!
And, you’re back. Welcome back! I liked Purus well enough that I decided making up one drink inspired by it wasn’t quite enough. I really love Italian things (as everyone knows from here to Italy)! This cocktail is another beaut, if I can say so humbly, but completely different from A Picturesque Procession. It’s a little more, oh, reflective in a way, less bright, maybe a bit more layered, a tiny bit more depth. Both are solid, I think, but just different in the way they get to their sip-able-ness. Here, the other players are mostly Italian: Cocchi Americano Rosa, the smidge more bitter (than Cocchi Americano) aperitif that’s a little like dusk on a spring day that’s had a few showers (if you know what I mean), old companion Luxardo maraschino liqueur, and one non-Italian, Seattle’s own Scrappy’s orange bitters. A beaut, for sure.
Beauty Is More Often Felt
1-1/2 ounces Purus Organic Italian vodka
1 ounce Cocchi Americano Rosa
1/2 ounce Luxardo maraschino liqueur
2 dashes Scrappy’s orange bitters
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add all the beautiful things. Stir well.
2. Strain into a cocktail glass. Muse on it all.
February 17, 2017
I was recently lucky enough (don’t be mad at me – I like to share) to receive a bottle of Novo Fogo Single Barrel cachaça – it was from barrel 152, to be precise. If you don’t know Novo Fogo, well, you should! They’re an organic-certified, handcrafting, recycled-glass using, zero wasting cachaça distiller (from Brazil naturally, where all cachaça is made), incredibly focused on sustainability and using processes that are going to deliver high-quality spirits, sure, but also make it possible to do this over the long term without destroying their neighborhood. That gets a RIGHT ON! from me.
With all that said, I need to drink more cachaça. It’s made from fresh-pressed sugar cane, and there are loads available there days, many solid versions and a lot of variety in taste and such. But now back to the matter at hand. Barrel 152 has a good history – aged for three years in oak, it’s a sip-able representation of Novo’s locale (coastal mountains), with a hint of the sea in the aroma, along with cream, and a flavor of toasted coconut, walnuts, more cream and butter, and oak. Neat or over a single ice cube, it’s something to savor.
But also something to put in cocktails (in my mind). It came accompanied by a little history/recipe book, in which I found the below recipe, in the barrel-aged cachaça section. When reading it, I got thirsty. Usually, I like to play around and create my own concoction (or rescue one from long ago) when I receive a new bottle, but here, I figured, the 152 was aged, so I’d give this recipe a try using it. I suggest you do the same, cause it’s a lovely, layered drink, with the herbal notes from our other players mingling perfectly with the Barrel 152 savory notes. It gets a RIGHT ON! as well.
Rabo del Galo
1-1/2 ounces Novo Fogo Single Barrel 152 cachaça
3/4 ounce sweet vermouth
3/4 ounce Cynar
2 dashes Scrappy’s orange bitters
Wide swath of orange peel
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add everything but the orange. Stir well.
2. Strain into a cocktail glass. Spritz the orange over the drink, so the citrus oil is expressed. You can add the peel to the glass, too, if you want.
July 29, 2016
You might think, to yourself, “A Manhattan-y cocktail is not quite the thing, old boy, for summer.” You would be wrong. Sorry! Exhibit A: The Tranquil Hills. How does this rough-and-tumble rye beguiler manage to hold its brown likker umph while still navigating the higher temperatures of summer? Well, I’m glad you asked. First, it’s just a good drink, and good drinks are always good. But, it’s helped along by using a key summer fruit, the blackberry, here in the form of Sidetrack Distillery’s lovely Blackberry liqueur. The rich berry taste covers for the Manhattan’s regular sweet vermouth, bringing enough depth, but also the very core of summer along for the ride.
Sidetrack’s Blackberry liqueur also mingles in a manner most wonderful with the rye I used, Templeton’s The Good Stuff rye. A rye made with the idea of matching the taste of an old prohibition recipe, one that was once, as legend has it (and nothing is better than drink legends) loved by Al Capone himself, Templeton has a spiciness, and a combo of dried fruits and caramel, that hit the spot here and now. A little of Scrappy’s Orange bitters (Scrappy being Seattle’s favorite son, and now an international bitters of renown, because, well, they’re great), and you have a whiskey cocktail that can help you survive the summer in fine fashion.
The Tranquil Hills
2-1/4 ounces Templeton rye
3/4 ounce Sidetrack Blackberry Liqueur
2 dashes Scrappy’s Orange bitters
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add everything. Stir well, but don’t get sweaty.
2. Strain into a cocktail glass. Drink it up.
February 26, 2016
I tend to make up, uncover from old books, try out, play around with, guess at, and just generally have a fair amount of cocktails. And usually when making them up, or trying to modify up an older recipe found in a deliciously dusty tome, I have good luck from the get-go. Which of course makes me cocky, and probably annoying to friends and family and dogs. However, fairly regularly I get reminded that I make lots of mistakes, too, and sometimes just can’t find that right proportional mix no matter what. Recently, I went through an evening like this, where I was (gasp!) throwing drink and drink out cause they stunk and I stunk. Finally, I just went to what I knew would come together nicely, and quit the wacky experimenting, and that’s gin and Aperol. Easy, friendly, and with a little Blanc vermouth and Scrappy’s orange, the savior of my night and ego. Of course, it helped that the gin was from local stars the Seattle Distilling Company, who make a darn fine gin (and whiskey, coffee liqueur, and vodka). Sometimes, when the night is stormy (even metaphorically so), it’s good to have friends around.
A Fool’s Paradise
1-1/2 ounces Seattle Distilling Company gin
1 ounce Aperol
1/2 ounce La Quintinye Vermouth Royal blanc
1 dash Scrappy’s orange bitters
1. Fill a mixing glass or cocktail shaker halfway full with cracked ice. Add it all. Stir well.
2. Strain into a cocktail glass. Be humble.