July 21, 2017
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.
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
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.
July 14, 2017
There are times, when the Mercury’s rising and that big ol’ ball of heat in the sky is high overhead, when you want a classy drink, but one that isn’t too tough. A drink that has all kinds of flavor, but without involving any sweat (or little sweat) to make. A drink you could sip after a long day of work while the sun starts its long slow trip down westward, as well as during a family brunch on Sunday when you’re waking up slowly.
Well, this is that drink friend! It covers all those bases, though admittedly it might be best during the Italian aperitif hours, those beautiful moments before dinner (let’s say 5 to 7, though they can arrive a stitch earlier or later) when you want to have something a little effervescent and light, but still with character and taste. All those characteristics come together here with just two ingredients – and a lemon twist – starting with Mionetto Prosecco, specifically the DOC Treviso brut version (though all the Mionetto Proseccos, made since 1887, are worth tracking down). The Treviso brut is nice and dry and crisp, with apple and peach and flowers lingering on the tongue, along with a hint of honey.
Here, it’s mixed with another Italian number, the newest sibling of renowned Galliano (the L’Autentico golden liqueur in the memorable bottle), Galliano L’Aperitivo, just recently becoming available stateside. An amaro, or bitter, it boasts over 50 ingredients, including a bouquet of citrus – orange, bergamot, tangerine, grapefruit, others – and a mix of herbs and spices like cardamom. The flavor’s rich, with all those orange-y citrus notes, herbaliciousness, and a hint of bitter.
Together, these two Italian stalwarts come together beautifully – with lots of fruit flavor, but with a dryness that is swell in summer, when you want to keep the cloying nature of some drinks far away. The color is also rather amazing, adding another welcome touch.
3/4 ounce Galliano L’Aperitivo
4 ounces chilled Mionetto Prosecco DOC Treviso brut
Lemon twist, for garnish
Ice cube, if wanted
1. Add the L’Aperitivo to a flute or comparable glass. Top with the prosecco.
2. Carefully stir in a manner that brings everything together without being wacky. If your prosecco isn’t really chilled, or if it’s extra hot out, add an ice cube.
3. Garnish with the twist. Give a toast to the sun, and to Italy.
July 7, 2017
Summertime, summertime, sum sum rummertime. You see what I did there? I put “rum” in for “sum” at the end, because summertime is, actually, rum time (though admittedly, I think nearly every spirit could be used in a joyous hotter-weather drink if done right. However, historically, rum fits the bill perfectly, and so my song makes sense and the right level of silliness is reached). And this concoction uses a rum that was new to me, but one I’m super glad showed up in the mail.
That rum? Bayou Silver rum, from Louisiana, which is made from raw, unrefined cane sugar and molasses from Patoutville, LA – that’s all local action, which is great. It’s also made with triple filtered fresh water, and distilled in a traditional pot still outside of Lake Charles, and has a lovely gator on the bottle. Again — great. The flavor has a slight sweetness and tropical fruit notes, while maintaining an underlying strength that stands up in cocktails. It’s also won oodles of awards, if that does it for you. Also, great!
Here, I’m matching it up with another summer favorite – fresh raspberries. While they aren’t tropical per se, that raspberry zing and tang goes with the Bayou like summer goes with short shorts. To round it out, a little smidge of fresh line pizzazz, and – because fruit is a kick – a bit of Morey Narancello orange liqueur, which is made in Spain and delivers more orange flavor and citrus, and another cuddle of sweetness. The end result is a summer drink worth singing about.
The Alligator’s Orchard, Serves 2
8 good-sized fresh raspberries
4 ounces Bayou Silver rum
1/4 ounce freshly-squeezed lime juice
1 ounce Morey Narancello orange liqueur
1. Add the raspberries to a cocktail shaker. Muddle well.
2. Fill the cocktail shaker halfway full with ice cubes. Add the rum, lime juice, and Narancello. Shake really well.
3. Strain through a fine strainer into two cocktail glasses – because when it’s sunny outside, you may be in the midst of a summer romance, which means two drinks are needed
July 5, 2016
Recently had a chance to ask some awesome (well, that list is super-duper long – I love me some shakers here, but all these folks happened to be both neat and within recent earshot) Seattle bartenders about what they think re: summer drinks and drinking, with a whole ton of suggestions, all rounded up in a mighty Seattle magazine summer drinking interview post, which you, being someone who likes to drink in summer I’m guessing, should read right now.
August 28, 2015
A late summer number if there ever was one – Behold, The River is refreshing, full of summer-y flavors without being near treacly, a nice color, and not too hard to make. If you’re actually having it alongside a river, well, you get bonus points for that! Not sure what the bonus points get you however, except a good time, and some undying gratitude from those you make the drink for, and my high esteem. Which may be worth something?
Behold, The River
1-3/4 ounces vodka
1 ounce Sidetrack Distillery blackberry liqueur
1/2 ounce freshly squeezed lemon juice
Four ounces chilled club soda
1. Fill a cocktail shaker halfway full with ice cubes. Add the vodka, liqueur, and lemon juice. Shake well.
2. Fill a highball or comparable glass three-quarters up with ice cubes. Strain the mix through a fine strainer into the glass. Top with the soda. Stir carefully, but thoroughly.
A Note: Having trouble finding Sidetrack Distillery blackberry liqueur? Well, you may need to take a trip to Washington, oh intrepid one!
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 3, 2015
I’ve been lucky in life, in that I’ve had a fairly large share of amari (the Italian digestif of herbally goodness everyone loves now), and been a fan for a while, and have brought a couple neat obscure ones back from Italy. I feel like I’m bragging – please don’t throw a tin can at me! Here’s one thing that will balance it out. I haven’t had a bottle of Amaro Lucano in the house before! Before now, that is (hah)! I’d tasted it before, and liked it, but until a bottle showed up, as they sometimes do, I hadn’t spent any real time with this particular amaro.
If you don’t know, Lucano has been around since 1894, when a well-known cookie baker (really! I love these stories) named Pasquale Vena blended up mysterious herbs and spices and boom, deliciousness. It really kicked up the fame, though, when in 1900 it became the drink of choice to ancient ruling family the House of Savoy, whose crest is on the bottle. Neat, right? The amaro is a tiny smidge to the right on the sweetness scale for amari, with a strong caramel-ness, though containing a rich bitterness as well, and nice floral, citrus, and spice accents.
Anyway, it’s the kind of thing you tend to have after dinner, and not what you think of as a summer treat. Which is why I challenged myself to make a summer drink with it – because I am like that, and because I like bitter sodas, and because what’s the world for if you don’t challenge yourself? All that! So, I paired it up with some usual and some unusual suspects, tried a little of this, and a little of that, and came up with the below. It’s effervescent, it’s got a host of herb and spice and citrus notes, and it’s darn refreshing and flavorful all at once, like a bubbly Tilt-a-While for your tongue. Try it – and then thank the Vena family. And me (well, why not?).
Good Luck In Pisticci
1-1/2 ounces gin (I used Kur gin)
3/4 ounce Amaro Lucano
1/2 ounce Grand Marnier
2 dashes Scrappy’s Grapefruit bitters
4 ounces chilled club soda
1. Add the gin, Amaro Lucano, Grand Marnier, and Scrappy’s to a mixing glass. Stir well.
2 Fill a highball or comparable glass three-quarters full with ice cubes. Pour the mix from step 1 into the glass over the top.
3. Top with soda water. Stir briefly. Garnish with the mint sprig.
PS: Yes, that’s a Don Ho glass! I am very lucky indeed.
April 23, 2012
Even here in sunny (hah! got you looking) Seattle the hints of summer are hinting at the sunnier days to come. Enough so that I’ve been looking towards summer cocktails and starting to plan what might make up the mainstays of my summertime menus. I naturally start with some of the classics (the Summer Beer, as those who know me well know, makes any hot weather drink list of mine, as does the basic and basically wonderful Tom Collins) but then move into trying out new drinks that could make the roster, so to speak. One that’s making a strong push for inclusion is called Ten Nights in June. It come into play thanks to a liqueur somewhat new to me, The King’s Ginger (disclosure: I was sent a bottle in the mail). Carrying a bit more of a hearty hello and wearing more of a citrus hat than other ginger liqueurs, along with its ginger accents, The King’s Ginger was, as legend and lore tell us, created by the Berry Brotheres way back in the year 1903 especially for King Edward VII, the Peacemaker, who desired a pic’um’up before his morning jaunts. Ever since I had the first sip I’ve been playing around with using it in various cocktails in my mind and in the real world.
But it took me awhile to find one that I wanted to keep in the rotation (as they say, whoever they are), and it was somewhat of a left turn in a way. First, the drink is more highball than cocktail. Second, it’s simple as simple can be. Third, and most importantly, the other key ingredient is sparkling hard cider. Are you shocked? C’mon, admit you’re shocked. I was a little shocked. You can be shocked. But not so shocked so as not to try it. Really, it makes sense in a way. Apples and ginger are a good match. Something bubbly and cool is good as summer rolls in to town. And underlying a light drink with a wee boom is good. Good, good, and good. I suggest you put this one onto your summer roster as well.
2 ounces The King’s Ginger liqueur
3-1/2 ounce chilled hard cider (I used Strongbow, but most dry English-style ciders would be good)
Lemon slice, for garnish
1. Fill a big ol’ Old Fashioned or comparable glass about halfway with ice cubes. Add the King’s Ginger and then the cider. Stir well, but respectfully.
2. Squeeze the lemon slice over and then drop it it. Drink up, pals and gals.