December 20, 2019

What I’m Drinking: Stuffing’s Lament

This was originally created as an after-Thanksgiving-feast-is-feasted-on cocktail (featured on the fantastic New Day Northwest), but I was thinking the other day, as I sometimes do, that, hey, you know, the winter holidays also deliver lots of moments where the eating heads into eating-a-whole-lot territory, and you know what that means? That this stomach-easer will also easily be a hit throughout the whole darn holiday season! Try it friends, and see if I’m wrong. A hint: I’m not. It has some bitter-ing, but also some sweet underneath it all, and well, the holidays are sweet, though they pass so quickly often that there is a little bitter-where-did-it-all-go-ing, too. This drink has all that!

stuffings-lament

Stuffing’s Lament

 

Ice cubes

1-1/2 ounces Seattle Distilling Company gin

1 ounce Brovo Amaro #1

1/2 ounce Four Leaf Spirits Sásta herbal-tea liqueur

1/2 ounce Woondinville Whiskey Bourbon Barrel Aged maple syrup

2 dashes Scrappy’s Grapefruit bitters

 

1. Fill a cocktail shaker halfway full with ice cubes. Add each ingredient with a holiday smile. Shake well.

 

2. Strain into a cocktail glass. Drink up. Then head for the leftovers.

October 11, 2019

What I’m Drinking: The Mapleander

I recently wrote about a drink called The Mighty M, which featured a trio of Washington-made treats, one of which was Salish Sea’s Maple liqueur. Which is delicious, and perhaps the only maple liqueur? The only one I’ve had at least! It’s just very lush, rich, maple-y, nutty-ish, and delish. I was trying to think of more things to do with it, and had one of those booze-y light bulb moments – why not try subbing it in for the crème de cacao in a classic Alexander? Boom! Light bulb boom! So, I brought in another Washington pal (Seattle Distilling Company’s gin, which is an ideal gin, made with eleven botanicals, and a swell and welcoming juniper, spice, nut, thing happening), and the cream, and it all turned into a dessert-y dream. A dream I tell you!

mapleander

The Mapleander

 

Ice cubes

1-1/2 ounces Seattle Distilling Company gin

1-1/2 ounces Salish Sea Maple liqueur

1-1/2 ounces heavy cream

Sprinkle of chocolate powder

 

1. Fill a cocktail shaker halfway full with ice cubes. Add the gin, liqueur, and cream. Shake well.

 

2. Strain into a cocktail glass. Sprinkle with a light dust of chocolate.

February 26, 2016

What I’m Drinking: A Fool’s Paradise

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.

fools-paradiseA Fool’s Paradise

Cracked ice
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.

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