July 15, 2022
Here in Seattle, WA, our summer so far has been a fairly mild one, with just a few hot days, and no scorchers. But I know in some parts it’s beyond sweltering, and dangerously hot here and there, so I know summer is here and with it the need for fruity, rich, flavorful, bubbly mixes, which leads me to bringing back this fav from a few years ago. Now, don’t take its title too literally, as drinking one of these does not mean you should brave a hot hot hot day without the appropriate sun protection, from lotions to big hats to water to ac. But at least, this combo of deliciously Diplomático rum, summerific Sidetrack Strawberry liqueur, fresh oj (you don’t want scurvy anytime, but especially not when it’s hot), Fee Brothers peachy-keen Peach bitters for another fruit layer, simple syrup to add sweetness to the heat, and club soda to bubbly it up, at least this combo will help the hot days taste better, and balance the blasting heat a tasty bit.
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, but not mightily, but in a manner that brings everything together.
August 5, 2016
It’s August, which means even way up here in Seattle we have some warmer weather happening (and in some spots, I know it’s even moreso), which also then means that refreshing drinks are on the menu (though, admittedly, sometimes I like to play devil’s advocate and have what seems like not-as-refreshing-drinks when it’s hot. Today is not that day!). Luckily, I recently received some Hard Frescos (yeah, I’m lucky), which are very refreshing numbers, and lend themselves to refreshing drinks.
Brewed right in Washington State (in Stevenson), and based out of a love of Mexican fresh-pressed juices, if you don’t know them, Hard Frescos are a malt beverage, but one made with real fruits and botanicals, cane sugar, and yeast. Like a fruit beer, though they also use Mexican Fruit Cider as a name, which to me works a little better, because it points to their very unique nature – fruity, flavorful, but also with a slight underlying beer-y/cider-y-ness, with an end result that’s really different, in a good way.
There are four versions currently available: Tangy Tamarindo, Citrico, Juicy Jamaica, and Cola Buena. In this summer drink, I used the latter to delicious (if I can say that and sound humble) results. I don’t drink much, if any, cola-of-the-soda sort, so playing around with Cola Buena, which use Kola Seed, and has a bit of that cola taste, but a bit more bitter and fullness was good stuff. And as you might expect, goes well with rum! As it does here, but I’ve also added another local ingredient, broVo’s Lucky Falernum, which is higher-proof than most falernums, and which has a swell subtle spice and citrus taste. You could sub in another falernum, but it wouldn’t be nearly as good. And who wants that?
2 ounces dark rum
1 ounce Lucky Falernum
4 ounces Cola Buena Hard Fresco
Lime wedge, for garnish
1: Fill a cocktail shaker just under half way with ice cubes. Add the rum and falernum. Stir well.
2. Pour everything into a highball or comparable glass (a green goblet works nice, if you have one). Top with the Cola Buena. Stir carefully.
3. Top with the lime wedge.
July 31, 2015
You know a drink’s good when it’s in the title of a book. Hah! See, the funny part is, I’m saying that about this particular drink that is in the title of one of my own books (Ginger Bliss and the Violet Fizz, that is), which probably makes me sound like a bit of a chump. But heck, when you try the bubbly below drink, you’ll forgive me I’ll bet. It’s another one that’s matches summer like a well-matched sock (I really love socks – one more little tidbit about me you were dying to know), as it’s refreshing but not too taxing to make. I suggest it for brunches, where its color and deliciously delicate flavor is sure to be a hit.
The Violet Fizz
2 ounces gin
1/2 ounce crème de violette
1/4 ounce freshly squeezed lemon juice
1/4 ounce simple syrup
Chilled club soda
1. Fill a cocktail shaker halfway full with ice cubes. Add the gin, crème de violette, lemon juice, and simple syrup. Shake extra well.
2. Fill a highball glass three-quarters full with ice cubes. Strain the mixture into the glass.
3. Fill the glass with chilled club soda, stir well, and drink quickly, before those bubbles have a chance to fade.
July 17, 2015
The Princess (created by my wife, Princess Nat) is one of my favorite summer drinks. It clicks all the hot weather boxes: super easy to make, super refreshing, super tasty. Just super. I suggest having one right now, if your locale has temperatures that have risen above, say, 75. Make a bunch, have some friends over, and kick up yer summertime heels. Just don’t forget the suntan lotion. Oh, wait, one thing! Originally, and usually, the Princess has raspberries, but as you’ll see in the below picture, today I’m making it with blueberries. Because they looked better than the raspberries! Hence the Princess B moniker. You can go either way and be assured of loving this drink. Trust me, friends, trust me.
The Princess B (using the recipe from Good Spirits)
1-1/2 ounces limoncello
5 or 6 fresh blueberries
Chilled club soda
1. Fill a Collins glass (or another glass – don’t sweat about it, just adjust the amount of limoncello if needed. You’ll know) three quarters full with ice cubes. Add the limoncello.
2. Fill the glass to about a half-inch from the top with the club soda. Add the fresh blueberries. Stir slowly, but with purpose. Don’t be afraid (actually you’re encouraged) to bust up the berries a little. You want to stir until every ingredient is well combined.