May 16, 2025

What I’m Drinking: Ti Penso Sempre

The name of this long-a-Spiked-Punch-favorite drink means, or so I was told, I think of you always. Which is about the sweetest sentiment one could echo, making this a drink ideal for both romance, but also when thinking about and toasting departed loved ones, and also for having when you’re petting a beloved dog. Considering the sweetness of said sentiment, the drink itself can be a tad sweet – if your love is worried about a cavity, then you could omit the simple syrup in the below, or drop it to 1/4 ounce. Actually, I’d try that first, cause I do think the smooth simple helps to make the brandy and world-renowned-now beauty Aperol cuddly together nicely. Add an orange slice and boom, deliciousness. Drink it up, and I’ll be thinking of you.

Ti Penso Sempre cocktail with brandy and Aperol

Ti Penso Sempre

Ice cubes

1-1/2 ounces brandy

1 ounce Aperol

1/2 ounce simple syrup

Orange slices, for garnish

1. Fill a cocktail shaker halfway full with ice cubes. Add the brandy, Aperol, and simple syrup. Shake well.

2. Strain the mix into a cocktail glass, garnish with orange, and think lovely thoughts.

April 25, 2025

What I’m Drinking: Mercurio Punch

Whether its Mother’s Day, or graduation, or Memorial Day, or just a darn good day for a party, many occasions for serving a group of people drinks are coming up. Make it easy for yourself and pick up a punch bowl and punch it up. That is, if you don’t have a punch bowl already, but maybe you do? I was on the radio (you kids might not remember such) once, on a call in show, talking about having two punch bowls, one fancy, one not, and a caller called in to say they had eleven punch bowls! Eleven! Now, that person knows how to party. Not saying you need eleven, but one or two, yes. And then, you can make this punch in one of them. It sounds like a Shakespeare character, and admittedly hearkens back in a way back-a-ways, with a hearty red wine base (like a Cabernet or other robust red wine) mingling with some juice (grape, here), and sweetened with some simple syrup. But then! We are also adding mysterious French herbal liqueur Bénédictine, and a heaping helping of brandy, plus club soda (which helps lighten it up, and make it okay for brunching as well as later affairs). The first item in that list really gives this punch an intriguing personality, and one that is sure to make your late April, May, and June events memorable (as well as events in the other nine months, to be clear). Punch it!

Mercurio Punch from Dark Spirits

Mercurio Punch, from Dark Spirits

Block of ice, or ice cubes

16 ounces brandy

16 ounces purple grape juice

8 ounces Bénédictine liqueur

8 ounces simple syrup

One 750-milliliter bottle red wine

One 2-liter bottle chilled club soda

Red grapes, for garnish, if you want

1. Add the block of ice to a large punch bowl, or fill the bowl halfway full with ice cubes. Add the brandy, grape juice, Benedictine, and simple syrup. Stir well.

2. Add the red wine to the cast, and stir again.

3. Smoothly add the club soda, and stir a final time (or maybe a few final times—you want to get it good and combined). And a handful or two fresh red seedless grapes, if you want. Sometimes I feel the grapes, sometimes I don’t. I’m weird. Serve in punch glasses. Or with straws.

April 11, 2025

What I’m Drinking: Enjoy the Nickname

It’s April, you old so-and-so! That means summer (or Mr. Sunny Suntimes, as it’s called by some) isn’t too far around the corner, what with its rum drinks and poolside parties and pirates. With that, I suggest you start practicing your summer drinks now, so you can be known as Drinkmaster HW (for hot weather) when it gets here. And here’s one to start practicing with, not a known drink worldwide yet (though known enough to carrying its own second moniker, “rum-daddy”), but a darn good one, featuring a hearty base (or spirit-kick, as they say) of Flor de Caña rum shimmying close with Brovo’s delightful Lucky (it already has a nickname in its name!) Falernum, Pierre Ferrand’s now classic orange curaçao, Scrappy’s dancing on the tongue Orleans bitters (did you know Scrappy was a nickname of a real person? It is!), and a touch of lemon and simple. The very latter I like, as it seemed to smooth the edges (or tan lines, if you will), but if it’s too sweet for your taste, drop it like a name you’re not fond of.

Enjoy the Nickname rum cocktail

Enjoy the Nickname

Ice cubes
2-1/2 ounces Flor de Caña Añejo Oro gold rum
1/2 ounce Brovo Lucky Falernum
1/2 ounce Pierre Ferrand orange curaçao
1/4 ounce simple syrup
2 dashes Scrappy’s Orleans bitters
Lemon twist, for garnish

1. Fill a cocktail shaker halfway full with ice cubes. Add all of the liquid ingredients. Shake well.

2. Strain into a cocktail glass. Garnish with the lemon twist.

February 14, 2025

What I’m Drinking: The Poor Harriet

Poor Harriet, she was so sad, as she didn’t have a partner to sip bubbly cocktails with on Valentine’s Day (it is, by the way, Valentine’s Day today, if you’d forgotten), and was thinking she’d spend the whole day alone, staring out the window, sighing as sad music played in the background. But then she came up with this very drink, with a gin base (London-dry style here I think), and lover’s favorite, the pretty Parfait Amour (which, if you don’t know, is florally with citrus and spice cuddles), a bit of fresh orange juice (brilliant Harriet knows fresh is best), a dash of Peychaud’s bitters, some bubbles in the form of prosecco, and a tiny bit of simple syrup (she wavered a bit here – you might too, and dropping the simple is okay). Once she whipped up this drink, she had offers for days from people wanting to be her valentine. But then she realized spending a day alone and not buying into the corporate holiday is actually quite lovely, and she made herself one of these and enjoyed it immensely.

The Poor Harriet cocktail

The Poor Harriet, from Ginger Bliss and the Violet Fizz

Ice cubes

1 ounce gin

1/2 ounce Parfait Amour

1/2 ounce Simple Syrup

1/2 ounce freshly squeezed orange juice

Dash of Peychaud’s bitters

Chilled Prosecco

1. Fill a cocktail shaker halfway full with ice cubes. Add the gin, Parfait Amour, simple syrup, orange juice, and bitters. Shake well.

2. Strain through a fine strainer into a flute glass. Top with chilled Prosecco (should be about 4 ounces). Stir gently.

December 6, 2024

What I’m Drinking: The Zazarac

You might think that I’m in error here, in my typing, or that I’ve gone off the rails into some other universe, or parallel time range, or some other high-brow theoretical bar or lounge where the Sazerac, one of the world’s most well-known and beloved drinks, has a different spelling. But, nope! This is a separate drink entirely, been around for a bit, though not so well-known, and not ordered much if at all. Which is a shame, as it’s fairly tasty, though containing a passel of ingredients: two base spirits (rye and rum), two bitters (Angostura and Orange, Scrappy’s Orange here), other items of note (anisette and absinthe to be specific). It’s probably that ingredient list which has scared off drinkers and drink makers, but they somehow go together. Perhaps not with that beautiful simplicity the Sazarac is known for (though they do share absinthe in their lists), but delivering a layered flavor that’s memorable in its own right. Give it a whirl – though don’t give up Sazaracs if you fall in love with this here drink. There’s room for both.

Zazarac cocktail

The Zazarac, from Dark Spirits

Ice cubes

1-1/2 ounces rye

3/4 ounce white rum

3/4 ounce anisette

3/4 ounce simple syrup

1/2 ounce absinthe

1 dash Angostura bitters

1 dash Scrappy’s Orange bitters

Lemon twist, for garnish

1. Fill a cocktail shaker halfway full with ice cubes. Add the rye, rum, anisette, syrup, absinthe, and both bitters. Shake well.

2. Strain into a large cocktail glass. Garnish with the twist and a nod to all the lesser-known family members.

November 29, 2024

What I’m Drinking: The Gizmo

The Gizmo cocktail

Hey, it’s the day after Thanksgiving! Hope that you had a filling day (those reading who celebrate, that is), and have found some things to be thankful for (this sentiment goes to all, celebrating or not). As for me, I’m thankful that I have some leftover homemade cranberry sauce, so that I can whip up a few Gizmos, the world’s finest day-after-Thanksgiving drink. It’s mingling of delicious gin – I go London style – with leftover cranberry sauce, and a smidge of simple syrup (which, if your cranberry sauce is sweetish already, you can skip. Mine’s fairly tangy as a rule, so I sometimes like that extra sweetness here). Thanks to you for having one, and double thanks to anyone making me one of these holiday delights.

The Gizmo

Ice cubes

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 into a cocktail glass. Drink, thankfully as you can.

October 4, 2024

What I’m Drinking: The Santa Cruz Daisy (or darn close)

I have a pal named Daisy. She’s not from Santa Cruz, but I still feel I should introduce her (and probably others, as it’s not what you’d call a well-known drink today) to this charming sipper, which I found when perusing the liquor book shelves and pulled out the pocket-sized The Standard Cocktail Guide: A Manual of Mixed Drinks Written for the American Host. Written by gadabout, bon vivant, and early cocktailian Crosby Gaige (author also of the Cocktail Guide and Ladies Companion, which is a bit more fun) and published in 1944. A dandy little read, so keep your eyes open for it. And full of good drinks. Browsing random old books is a jolly way to decide on a drink to have when you aren’t feeling 100% in any direction, as I was when first making this. I used mint – because I had a lot – instead of the traditional Daisy fruit topping, and used crushed instead of shaved ice, as the shaver was down (or non-existent). Still, a tasty drink, and one all Daisies – and most others – will probably dig sipping.

The Santa Cruz Daisy Cocktail

The Santa Cruz Daisy

2 ounces white rum

1/4 ounce maraschino

1/4 ounce simple syrup

Crushed ice

Fresh mint sprigs

Splash of soda water

1. Add the rum, maraschino, simple syrup to a mixing glass and stir well.

2. Crush a bunch of ice in your Lewis bag (see NOTE below).

3. Fill a goblet or comparable glass with ice, and strain the mix gently over it, topping with more ice as needed.

4. Add a splash of soda and garnish with mint sprigs.

A NOTE: If you don’t know (and I didn’t at one point) a Lewis bag is the traditional bag bartenders use to crush ice. If you can get one, the McSology Lewis bag is ideal, made in Seattle out of 100% cotton canvas. Put ice cubes in the bag, get out your muddler, and start crushing.

September 6, 2024

What I’m Drinking: The Electrician

I made this smoky, fruity, herbally, wonderfully wonderful (if I can say that ‘umbly), lots of ingredient having, good in late summer, double base spirit (!!), globe-trotting, full flavored, curvy, talkable, sippable, not too strange even if it looks sorta strange, shaked up but not over-shaked, dreamy in the afternoon (but also in the evening, and maybe even at brunch), delightfully friendly tipple for the first time a ways back. I think it was in honor of all the electricians who put the cables and cords into my various houses (though maybe it was in some sort-of smoky way a doubling down on smoke during one of those Seattle days when there are sadly fires on the east side of WA, bringing smoke our way, as this has a double smoke shot), but if not, then hey, have it, and toast to your favorite electrician. Some, or one (the Chase Smoked vodka, from the UK) of the ingredients might not be super easy for all to get, though the internet is a smashing (and scary) place, but trust me: it’s worth it.

The Electrician cocktail

The Electrician

Ice cubes

1-1/2 ounce Chase Smoked vodka

3/4 ounce mezcal

1/2 ounce Pama Pomegranate liqueur

1/2 ounce Breckenridge Bitter

Dash Peychaud’s bitters

1/4 ounce simple syrup

Cherry (Rainer is nice), for garnish

1. Fill a cocktail shaker halfway full with ice cubes. Add everything but the cherry. Shake well.

2. Add the cherry to a cocktail glass, and strain the mix from Step 1 into the glass. Enjoy, but not while actually, you know, doing electrical work.

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