July 21, 2017

What I’m Drinking: The Temporary Getaway

Not able to take a vacation this summer? Trapped at a desk while the noises from frolicking day-off-ers echo in your ears? Wishing for an escape, but the many mundane priorities stand like an annoying boss in the way? Well, here’s a thought – have the below bubbler and take a mini trip without leaving the house.

temporary-getaway-2
The Temporary Getaway, from Ginger Bliss and the Violet Fizz

3 apple slices
1/2 ounce freshly squeezed orange juice
1/2 ounce freshly squeezed lemon juice
Ice cubes
1 ounce St-Germain elderflower liqueur
4 ounces chilled brut Sekt or other sparkling wine

1. Place two of the apple slices, the orange juice, and the lemon juice in a cocktail shaker or mixing glass. Using a muddler or wooden spoon, muddle well.

2. Fill the cocktail shaker halfway full with ice cubes. Add the St-Germain and, using a long spoon, stir well.

3. Pour the chilled Sekt into the cocktail shaker. Using that same reliable spoon, stir briefly, being sure to bring up the fruit on the bottom when stirring.

4. Strain into a flute glass or cocktail glass (in this instance I like the way the latter breathes, but a flute’s more traditional). Garnish with the remaining apple slice, putting a little notch in it if needed for rim balancing.

November 21, 2014

What I’m Drinking: The Owl’s Wink

This bubbly beaut is ideal all through the fall holidays – a time which is, also, surprise, surprise, owl time. But the drink (as opposed to the feathered friend) is also bursting with some fall flavors: cranberries, bubbly, juniper, and, cherries. Okay, the latter may be pushing it, but as someone with a cherry tree, I tend to have them more in the fall after the harvest in the summer. Here, too, the cherry is represented by the Old Ballard Liquor Co.’s amazing Cherry Bounce, which is good anytime. The cranberries come in thanks to the Fee Brothers bright cranberry bitters, the juniper from our old friend gin (here, I went with Voyager gin), and the bubbly from Valle Calda Prosecco DOC (Prosecco being the wonderful Italian sparkling wine). The Valle Calda DOC is slightly fruity with a dandy effervescence, like an owl with a really serious hoo, hoo. It all adds up to a wonderful drink.

owls-wink
The Owl’s Wink

Cracked ice
1 ounce Voyager gin
3/4 ounce Cherry Bounce
3 dashed Fee Brothers Cranberry bitters
3 ounces chilled Valle Calda Prosecco DOC

1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the gin, Cherry Bounce, and bitters. Stir well.

2. Strain into a flute glass or any glass with an owl on it. Add the Prosecco. Stir, carefully, working to combine all ingredients.

A Note: If your Prosecco isn’t chilled enough, feel free to add an ice cube or frozen cranberries at the end.

August 29, 2014

What I’m Drinking: The Pensiero

Hello late August! You might think in late August, where, for let’s say at least 85.4% of the readers of this blog, it’s pretty hot, that I wouldn’t dare suggest making a drink that means “thought.” But I will dare (as the song says), cause really, you don’t have to think too much about this drink when making it, and because it is rather refreshing and, if I may dare say, yummy. Just be sure your Brachetto d’Acqui (the slightly sweet Italian frizzante wine) is well chilled, or drop an ice cube into the glass. It is August, after all.

pensiero

The Pensiero, from Champagne Cocktails

Ice cubes
1 ounces freshly squeezed orange juice
3/4 ounces Punt e Mes
1/2 ounce Campari
1/2 ounce Simple Syrup
Chilled Brachetto d’Acqui
Lemon twist, for garnish

1. Fill a cocktail shaker halfway full with ice cubes. Add the orange juice, Punt e Mes, Campari, and simple syrup. Shake thoughtfully.

2. Strain the mixture through a fine strainer into a flute glass. Top with Brachetto d’Acqui. Garnish with the lemon twist.

August 8, 2014

What I’m Drinking: The Blushing Bride

It’s wedding season, I do believe, evidenced by the lacy white outfits I keep seeing women wearing (usually accompanied by a bunch of other women in really oddly colored and shaped outfits – poor bridesmaids), and the number of gentlemen in tuxes with scared looks on their faces. Hah! I kid, I kid. I love weddings – they’re an especially nice kind of a party, a big ol’ celebration of two folks that hopefully are well-liked by everyone in attendance. In honor of the couples I know hitching it up this month (or right around this month), I’m going to whip up some Blushing Brides. These have to be made in batches of two, cause, well, I should think it’d be obvious.

blushing-bride

The Blushing Bride, from Dark Spirits, Serves 2

12 fresh raspberries
6 lime wedges
Ice cubes
4 ounces Cognac
2 ounces vodka
1 ounce Simple Syrup

1. Put the raspberries and 4 of the lime wedges into a cocktail shaker. Using a muddler, wooden spoon, or stiletto-heeled bridesmaid’s shoe, muddle well.

2. Fill the cocktail shaker halfway full with ice cubes. Add the Cognac, vodka, and simple syrup. Shake in a celebratory manner.

3. Strain the mix equally into two cocktail glasses through a fine strainer. Garnish each with a remaining lime wedge.

PS: I’ve seen drinks with this title that contain other ingredients. Avoid them. They are all awful

August 1, 2014

What I’m Drinking: The Ponce de León

This refreshing number with a kick will not make you younger, or provide you (after you drink, say, three) with a vision that takes you to the fountain of youth. However, however, however, if you do consume three, with a good friend or two, my guess is you’ll start acting a bit more youthful, and feel perhaps more youthful, and have a generally awesome time. Maybe we shouldn’t ask for more?

ponce

The Ponce de León, from Dark Spirits

Ice cubes
1 ounce Cognac
1/2 ounce white rum
1/2  ounce Cointreau
1/2 ounce freshly squeezed grapefruit juice
Chilled brut Champagne or sparkling wine

1. Fill a cocktail shaker halfway full with ice cubes. Add the Cognac, rum, Cointreau, and grapefruit juice. Shake well.

2. Strain the elixir into a cocktail glass. Fill the glass not quite to the top with the Champagne. Serve with a youthful grin.

January 25, 2013

What I’m Drinking: The Temporary Getaway

In late January, many of us are starting to dream about June. We’ve had just long enough of the cold weather that we crave the warm weather – and heck, many travel to find a summerlike setting right about now. But, many others can’t take the time to take the trip. This drink is for those folks (hmm, I may just be one of those folks), and the recipe’s from Ginger Bliss and the Violet Fizz.

The Temporary Getaway

3 apple slices

1/2 ounce freshly squeezed orange juice

1/2 ounce freshly squeezed lemon juice

Ice cubes

1 ounce St-Germain elderflower liqueur

4 ounces chilled brut Sekt or other sparkling wine

1. Place 2 of the apple slices, the orange juice, and the lemon juice in a cocktail shaker or mixing glass. Using a muddler or wooden spoon, muddle well.

2. Fill the cocktail shaker halfway full with ice cubes. Add the St-Germain and, using a long spoon, stir well.

3. Pour the chilled Sekt into the cocktail shaker. Using that same reliable spoon, stir briefly, being sure to bring up the fruit on the bottom when stirring.

4. Strain into a flute glass or cocktail glass (in this instance I like the way the latter breathes, but a flute’s more traditional). Garnish with the remaining apple slice, putting a little notch in it if needed for rim balancing.

November 16, 2011

What I’m Drinking: The Erikecca

Earlier this week (see below) I talked about building a better Gin and Tonic (though the world didn’t beat a path to my door–yet) for pal Erika’s birthday. But we didn’t solely serve G&Ts at the birthday party, though they were quite fantastic. We also whipped out a new-old drink, or old-new, in honor of the occasion. See, I had some homemade blackberry liqueur around that was begging to be consumed in something bubbly and some nice recently-released local vodka begging for the same. I couldn’t resist the call, and so fashioned a drink based on one created for another pal, Rebecca (a recipe for The Rebecca, the drink, can be found in either Good Spirits or Champagne Cocktails, both of which I hope you have, cause we’re pals, right?). The Erikecca combines the two ingredients touched on above, Skip Rock vodka–a smooth, berry-friendly, potato vodka made in Snohomish, WA–and blackberry liqueur with a demi sec sparkling wine to lovely, and tasty, effect. It’s a drink worthy of a serious birthday celebration, or any old celebration. And, as some philosophers say it’s right to celebrate every day, that means you should have this drink every day. At least that makes sense to me.


1-1/2 ounces Skip Rock vodka

1-1/2 ounces blackberry liqueur

Chilled demi sec sparkling wine

Frozen blackberry, for garnish

Ice cube (if needed)


1. Add the vodka and the blackberry liqueur to a flute glass. Stir once or twice.

2. Fill the glass about three-quarters full with sparkling wine–carefully, though, so it doesn’t bubble over. Stir again, carefully, briefly, to introduce the vodka and the liqueur into the bubbly.

3. Garnish with the blackberry by dropping it into the glass. If your sparkling wine isn’t good and chilled, feel okay about adding one ice cube to keep this cool.

A Note: Not sure about making blackberry liqueur? Luckily, there’s a great recipe for one, called Always Bet on Blackberries, in Luscious Liqueurs. And yep, I’ve managed to link to three books in one post. Amazing.

December 29, 2009

Was Champagne Created by the Devil?

Everyone is asking it: was Champagne created by the devil (providing your belief system has a devil in it–if not, just fake it for now) to entrap people into getting loopy and lustful as the old year ends? I mean, we do consume a lot of Champagne and bubbly (and Champagne and bubbly cocktails, one hopes, to get away from the mundane-ity) this time of year, and it is sort-a like the death of the year, and the devil is on people’s minds when they think of death. And drunken revelry has mistakenly been touted as evil before (when, in actuality, it is really full of goodness a full 87.463% of the time). What do I think about the whole “Champagne was created by the devil” rigmarole that’s being tossed around so much on TV news shows and talk radio? Well, let’s see what the ads say, because advertising is the most trustworthy business there is (after used-car selling, prostitution, and the NBA). First, check out this ad, from way back in 1908 (I think):

 

 

You see the devil is, actually, involved, using the bubbly to entice a lovely young maiden and a dancing, prancing (romancing), satyr. Or is it a faun? Or just a drunk kid? I get those confused. Wait, what’s that you say? The woman is pouring the bubbly for the devilish character? That makes it less probable that he created it. But wait, though, wait (again), what about this ad from a little later in history:

 

 

Here, mean ol’ scratch is pouring it out with an evil grin. No doubt about it. Well, maybe a little doubt. I mean, he is pouring it a long way–why would he want to potentially spill what he created? It almost seems like he’s showing off his bar skills, maybe looking for a new gig behind the stick, and not trying to drunky up the masses at all. Maybe, just maybe, the devil didn’t create Champagne in the least bit (and maybe, just maybe, I’m just devil’d up from reading too many pre-code devilish horror comics during The Horrors of It All’s Devilcember). Wait, though, wait (again): this last ad below definitely points to the possibilities of the devil at least being associated with Champagne. Because if this isn’t a minion of the devil pushing the Champagne in the ad, I don’t know my religious cosmology:

 

 

Okay, wait, though, wait (one last time): I think I get it, finally. The devil is only responsible for Champagne or bubbly in a can. I think I can believe that. Now, go stock up for New Year’s Eve, devilish ones, and don’t forget to save a glass of bubbliciousness for me (as long as it’s poured from a bottle).

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