April 9, 2021
You know (well, if you don’t, I’m about to tell you, and in some ways this is a rhetorical question just to set up the drink we’re going to have as this week’s Friday Night Cocktail) that some drinks get sadly relegated to only being had on very specific occasions – paired in a type of liquid wedlock, if you will – and not enjoyed year round. Take this drink, the Blushing Bride, whose name has led me to only suggesting it be had at weddings and wedding-related events. Which is sad, cause this delicious, multi-base-spirit drink is a treat (and a rarity, in a way, with brandy or Cognac and vodka together), with enough heft to get you through a chillier day (or a long relationship!), but enough fruitiness to make a summer day dawdle by in the best possible way, and then a cuddle of sweet that matches, well, springtime, as it is right now. So, take my advice, and have drinks you like any day of the 365, no matter if they carry a particular daily connection.
The Blushing Bride, from Dark Spirits
6 fresh raspberries
3 lime wedges
2 ounces Cognac
1 ounce vodka
1/2 ounce Simple Syrup
1. Put the raspberries and 2 of the lime wedges into a cocktail shaker. Using a muddler or wooden spoon, muddle well.
2. Fill the cocktail shaker halfway full with ice cubes. Add the Cognac, vodka, and simple syrup. Shake very well.
3. Strain the mix into a cocktail glass through a fine strainer. Garnish with the remaining lime wedge.
February 26, 2021
Sometimes, even in the shortest month of the year, time seems to drag – perhaps you agree? Maybe not? Either way, the days (lovely as they are) on occasion go slow, which is sometimes good, as that way we can enjoy each hour and second to the fullest, but sometimes isn’t as good, as we wait for travel to be easier and all that. And as we can’t do much about it (and maybe shouldn’t) cause time is as far as we know so far is a constant, why not ratchet up the rapidity by feeling that you’re moving fast by drinking a drink called Supersonic! Not that this drink moves the drinker, or time itself, faster, but it is called Supersonic! And even saying it makes it seem that speed is going Supersonic! That gin, Green Chartreuse, lime juice, and simple syrup make up this drink called Supersonic! At least when you add a lemon twist to the glass, then it’s Supersonic! The green and gold together is Supersonic! While none of the above does change time, it certainly makes the passing time more fun, and, well, more Supersonic!
The Supersonic, from Ginger Bliss and the Violet Fizz
1-1/2 ounces gin
1 ounce Green Chartreuse
1/2 ounce freshly squeezed lime juice
1/4 ounce Simple Syrup
Lemon twist, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the gin, Chartreuse, lime juice, and simple syrup. Shake as if you were changing the speed of time.
2. Strain into a cocktail glass. Squeeze the twist over the drink, and then swish it into the glass.
February 12, 2021
Here’s something that may have confused you for years (heck, it confused me – maybe still does): citrus fruits, those sunny suntime suntreats, are often associated with gloomy old greytime cloudypants winter months. Weird, right? I suppose (this is how I’m telling it to myself at least, and, I guess, you) that it’s because said citrus fruit delivers said sunshine within these wintery grey months, a juicy daydream of the beach when the rain or snow or ice is descending from unfriendly skies. Why this fruity ramble? Well, as an intro way of saying that recently I felt the need to make a little Mandarino, the mandarin orange liqueur, to bring said sun beams into my glass and my dreary days, and, well, let me assure you that it did just that! I was hulu-ing and be-shorted in no time. I first made this, my version of Mandarino, way back for Luscious Liqueurs, and you can sip it solo, on ice, or as the orange component in a Margarita or other cocktail, any time of the year. Though maybe it’s best in winter.
6 Mandarin oranges
2 cups vodka
2 cups simple syrup
1. Wash, dry, and peel the oranges and 1/2 of the lemon, working to not end up with any of the white pith (if the Mandarin peels just slip off, as they often do, then scrap any excess pith off the inner sides with a paring knife). Put the peels in a glass container that gets cozy with its lid (meaning, the lid fits well). Use the fruit for juicing or cooking or just eating.
2. Add the vodka, stir a little, and seal. Place the container in a cool, dry spot away from the sun. Let it relax for two weeks, swirling every 3 or 4 days.
3. Add the simple syrup, stir well, and reseal. Leave the Mandarino to get pretty for two more weeks, stopping by to swirl every 3 or 4 days.
4. Strain the liqueur through double sheets of cheesecloth into a pitcher or other easy pouring vessel. Strain again through 2 new sheets of cheesecloth into bottles or jars, or one larger bottle or jar.
February 5, 2021
Yes, I agree with you! This warming winner does deserve a much more imaginative and inventive and intriguing and just better name. But I suppose that on occasion being straightforward isn’t a bad thing – it is cold outside, so something hot is needed. And this drink does have spices and Scotch. So that name isn’t wrong by any means, but, c’mon, the spice layers here, allspices, cloves, nutmeg, and the toddy-ness, and the butter, and a little smooch of sweet, and Scotch (did I mention that?), altogether raising this drink into the high heights of hot drinkness, the tempting tops of cold-curing drink mountain, the level of a drink that needs a name to match. It should have been called Hercules! However, it was first called Hot Spiced Scotch I think in Applegreen’s Bar Book, or at least that’s where I saw it (my edition is copyright 1909, published by the Hotel Monthly Press, though an earlier edition came out in 1899), and since it’s been called that for now over 100 years, let’s keep it that way, shall we? We shall.
Hot Spiced Scotch
1/2 ounce Simple Syrup
1/2 teaspoon ground allspice
3 to 4 whole cloves
2 ounces Scotch
3-1/2 ounces water
1/2 teaspoon butter
1/4 teaspoon freshly grated nutmeg for garnish
Lemon twist for garnish
1. Heat a sturdy goblet by running it under warm water, then drying it quickly.
2. Add the simple syrup, allspice, and cloves to a cocktail shaker. Using a muddler or wooden spoon, muddle well.
3. Add the Scotch to the shaker. Swirl the contents together, and then strain into the warm goblet.
4. Heat the water in a small saucepan or in the microwave. Pour the hot water into the goblet. Add the butter and stir a couple of times (not once for every year between now and 1909, though).
5. Top the drink with the nutmeg and the lemon twist.
January 8, 2021
Welcome to 2021! Well, I’m a little late with the welcome, but it’s already been (to put it mildly) a strange week, and following up 2020’s strange year (and then some), well, tardiness is probably okay. As is drinking Fish House Punch. Luckily (for me!), some pals (Curtis and Eve!) made a big batch of Fish House Punch, and then bottled it for lucky folks (like me!), since they couldn’t, for obvious current reasons, have a big party as one usually would when making a big batch of this favorite that goes all the way, way, way back to Philadelphia’s Schuylkill Fishing Company sometime in the 1700s. There’s something about drinking a mix that traces back that far that’s wonderful, connecting us to drinkers from many years before, and then you can up the wonderful quotient ten times when it’s made by friends, and you get to share the drink with them (as well as those 1700s drinkers) in a communal, if distanced by both time and space, way. I’m not 100% sure if this is exactly the recipe they used, but it’s the one I use, from Dark Spirits. If you aren’t super thirsty, and want to do a bottling, I’d still mix with a little ice, or just add a little water, as water is one of the ingredients here (as with all chilled drinks). Let’s hope the rest of the year is as swell as this historical sipper.
Fish House Punch, Serve 10
Block of ice (or cracked ice)
1 750-milliliter bottle dark rum
15 ounces cognac
7-1/2 ounces peach brandy
7-1/2 ounces freshly-squeezed lemon juice
7-1/2 ounces Simple Syrup
1. Add the ice to a punch bowl (fill about three quarters full if using cracked ice.) Add the rum, cognac, brandy, juice, and syrup. Stir 10 times, while humming fishy songs or hymns to Pennsylvania.
2. Stir 10 more times. Serve in punch cups or wine glasses or bottle it to give to friends (in a distanced way).
November 27, 2020
No matter what the world throws at you, or has thrown, I hope that you’ve still had some sort-of Thanksgiving (if you’re someone who celebrates such holiday), with some scrumptious food, and that you’ve perhaps stuffed yourself some, and have some leftovers, specifically some leftover cranberry sauce (or some brand-new cranberry sauce, if you want to just get fresh for your day-after-Thanksgiving drink), so you can pour yourself the classic day-after-stuffing-and-mashed-potato cocktail: The Gizmo.
2-1/2 ounces gin
1 ounce homemade cranberry sauce
1/2 ounce simple syrup (optional)
1. Fill a cocktail shaker halfway full with ice cubes. Add the gin and cranberry sauce, and syrup if using. Shake exceptionally well.
2. Strain through a fine strainer into a cocktail glass. Drink up, Thanksgiving-style.
October 2, 2020
Here’s a fine kettle of various ingredients mixed with booze. I had the mad/smart/odd/random/bored/inventive/normal idea not more than a couple weeks ago that I should make up a wine-based liqueur or aperitivo if you like (I like, so I’m gonna call it that), and that it should have basil in it (cause my basil plants were doing so well then, if, admittedly, not as well now as summer has dwindled), and maybe orange (cause I had an orange), and a roasted peach (which also was around and needed to be used, sans pit, but the roasting felt important), and some spices but not too many, and a hint of bitterness cause the best aperitivos (or many of them) tend to have that, and it should be pretty as that hour on a sunny late-summer day when night is nearly there, but not quite there, the hour you realize once again that summer and all things are transient, ephemeral, lovely. Whew, seems like a lot to ask of something made in a big glass jar!
But, you know, it worked out quite well. Not sure I reached the full heights I wanted, but came close-ish, to my taste, which might be different than yours. The basil is the strangest part of the equation, as it lost some of its, well, basil-ness if that makes sense. There’s not overriding basil smell or taste, or any, or very little; instead, it adds a slightly vegetal minty-ness. Interesting! The orange notes come through strong, with a little other citrus (thanks to lemon) and a dream of toasty peach, and the spice notes (tiny bits of ginger, star anise) are more inferred than active, if that makes sense. Oh, I should have started with: the wine I used as the base was an Orvieto Classico white wine, which I love, and which is dry-ish, but fruit-y-ish (more peach notes here), and grape-ish enough to bring a lot of flavor. I also added some vodka, as the wine solo didn’t seem to have enough umph for the end-of-summer delicate sadness I wanted. Sure, I’m weird! Gentian, the bittering agent of choice for so many things, underlines that thought, as well as balancing the sweetness. Really, all joshing and flighty language aside, Caducitivo (caduco in Italian meaning transient or ephemeral) was an awfully fun, and tasty, experiment, a fine pre-dinner, sipper, with a layered, light, orange-citrus-herb flavor containing a friendly bitter back end. Heck, I think I’ll make it again next year! And, with the below recipe, you can try it, too. I like sipping it at room temp, but think it’s best over ice, or chilled a bit. While I haven’t tried it yet, my guess is it’d be great with Prosecco, and also as a cocktail ingredient.
2 cups basil
1 roasted peach (see Note)
1 whole star anise
1/2 teaspoon ground ginger
3 wide orange twists
2 wide lemon twists
2-1/2 cups Orvieto Classico (I used Ruffino, which is nice, solid, and not overly pricey)
1/2 cup vodka (I used Prairie Organic vodka, which is swell and came in the mail)
1 cup simple syrup
1/4 teaspoon crushed gentian
1. Add the basil, peach, star anise, ginger, and citrus twists to a large glass container with a good lid. Muddle nicely. Add the wine and vodka, stir, and put that lid on it. Store in a cool dark place away from the sun. Let sit two weeks, swirling occasionally.
2. Open it back up, add the simple syrup and gentian (see Second Note), and stir well. Place it back in the cool dark place, and let sit two more weeks, swirling occasionally.
3. Strain – I went once through a decent fine strainer to get the fruit out, and then through cheesecloth to add more clarity. You might need a third straining, too.
A Note: For the peach, I just baked it at 425 F until it was slightly roasted, not charred. Also, I didn’t use the pit, just the peach itself.
A Second Note: You could add this in Step 1, but I had unexpectedly ran out, so couldn’t. And there’s something (probably nothing) in adding that bittering agent later, letting the other ingredients meet up first.
August 14, 2020
Okay, to be clear, I’m not telling you that you should ignore the sun’s heat, and not take necessary precautions for safety when the big ol’ yellow ball is high and hot and the Mercury has risen to precarious degrees. Be safe, friends, in all ways! However, I do think Fear No More The Heat O’ The Sun is a delicious name for a delicious summertime, heated weather drink, and if I can say so without sounding like a jerk, I think the below unveiled liquid number fits that bill like a perfect pair of summer shorts. So, now, preamble over.
This particular summer drink is made possible by the postal service – cause it was from their hands a lovely delivery of Diplomático Mantuano rum showed up at my house one day. This is a nice rum, in my opinion (as the kids say) at least. A blend of rums aged up to eight years, it’s fairly mellow, smooth, flavorful (with fruit notes – dried and fresh oranges, plums – vanilla, oak, and spice), a little sweet, carrying a bit of a kick, and pretty darn tasty all on its own, solo, singular, alone. I almost didn’t save enough to try in a cocktail, but those fruit flavors begged me to, and, as hot as it is today, I felt that maybe it’d be temperature-worthy to ice and tall it up some. But what to mix with it?
Well, I wanted to keep the summertime fruit flavors flowing, so my first choice of pals for the rum to play with was Sidetrack Strawberry liqueur. A perfectly wonderful distillery on a farm where all the fruit, spices, herbs, and such used to make their array of must-taste products are grown, Sidetrack has a bounty of fruit liqueur choices, but Strawberry went ideally (as it does with summer). Next up, more fruitiness, this time fresh from the orange’s mouth – meaning, fresh squeezed orange juice for a welcoming citrus burst. But the fruit doesn’t stop there, oh no! I also added a little Fee Brothers peachy Peach bitters, and a hint of simply syrup, which isn’t fruity, but which brings our rummy fruit salad together. You could try without, and I wouldn’t swear about it. Then, it’s on to ice and soda to keep things cool and hydrated, and voila! A sunshine’s-out-sensation!
Fear No More The Heat O’ The Sun
1-1/2 ounces Diplomático Mantuano rum
1/2 ounce Sidetrack Distillery Strawberry liqueur
1/2 ounce freshly squeezed orange juice
Dash Fee Brothers Peach bitters
1/2 ounce simple syrup
4 ounces chilled club soda
1. Fill a cocktail shaker halfway full with ice cubes. Add everything but the soda. Shake well.
2. Fill a highball or comparable glass with ice cubes. Strain the mix from Step 1 through a fine strainer into the glass.
3. Top with the club soda. Stir, not mightily, but in a manner that brings everything together. Enjoy the fearing no more.