June 12, 2020

What I’m Drinking: The Shango

Having a good drink on your birthday is (if you’re a drinker, and of legal age in the country you choose to live within) a treat, and should be something everyone gets to enjoy. With that in mind, I made up the below drink for an old pal of mine (I’ll bet you can’t guess his name) for a recent birthday, bottled up a few, and gave them to him in the appropriate manner for the times. But, because he is a such a rad dude, I didn’t feel I could just come up with any ol’ drink, but wanted it to have a little bit of a backstory. That might be, you’d think, difficult, but said fella has been a traveling man here and there in his time here, and so the lightbulb moment was “hey, how about using some ingredients from where he went in his life” or where he did “go” so to speak. And if I also made Bingo boards around said birthday, well, that’s just me. Back to the drink. It starts with a little smooth and friendly Barsol Peruvian pisco, as our base. Then, traveling back here to the states, we go to Indianapolis, where some lush limoncello is made by Hotel Tango Distillery. And then, right back here to the W-A where birthday boy lives now, with Sidetrack’s amazing Strawberry liqueur (made on the world’s swellest farmer, just outside of Kent), and Scrappy’s unbelievable Black Lemon bitters, made in Seattle. Altogether, get your go on with the Shango! On your birthday, or anyone’s birthday!

shango

The Shango

 

Cracked ice

1-1/2 ounce Barsol pisco

3/4 ounce Sidetrack Distillery Strawberry liqueur

3/4 ounce Hotel Tango limoncello

Dash Scrappy’s Black Lemon bitters

 

1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add everything, and stir. Go, go, go!

 

2. Strain into a cocktail glass. Drink around the world.

February 15, 2012

What I’m Drinking: The Straw Track

As I detailed a few ticks of the Spiked Punch blog ago (and in the swell Seattle Magazine), Seattle and WA are in the midst of a distillery boom of sorts, and I couldn’t be happier. All this fantastic local booze to sip and shake and sip some more? Great with me. One of the newer distilleries that I was a little slow to track down is the Sidetrack distillery, in Kent, WA, outside of the city of Seattle (I mention this mostly to give myself an excuse for the tardy tasting, not out of any geographical bias). Sidetrack is situated right on the Lazy River Farm and makes an assortment of liqueurs and fruit brandies with fruit grown on the farm–now that’s using local ingredients. This focus on fresh and homegrown fruit lends the liqueurs (full disclosure: I haven’t had the brandies, but am excited to try them. Second disclosure: I was given samples of the liqueurs) a bright, clear fruit taste backed by a smooth slight sweetness. There are four varieties: blackberry, raspberry, blueberry, and strawberry. I went with the strawberry here in the Straw Track cocktail, because it seemed to yell “summer” the most to me, and as it’s mid-February I needed a jolly jolt of summer. I think, though, that this drink is balanced enough, and bubbly enough, to have year round.

Cracked ice

1-1/2 ounces gin (I would stick with the WA theme and use Voyager if you can get it)

1/2 ounce Sidetrack Strawberry liqueur

Chilled brut Champagne or sparkling wine

Lemon slice, for garnish

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

2. Strain into a flute or other charming glass. Top with chilled bubbly and garnish with that lemon slice.

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