February 19, 2021
You know (cause I’ve mentioned it before and you’ve memorized every word I ever typed, which is a bit, oh, nice but also maybe makes me wonder if you need to get out more, which is, I realize, a bit difficult to do right now, but I’m wandering) I sometimes like to go to my liquor/cocktail book shelves, grab a book at random, and then make a drink from said book. But you may not know that on rare occasions I do the same, but instead of the shelves go to a little container I have of drink-related, let’s call them pamphlets, or little soft-back-y things, mini-books perhaps. A lot of these used to float around, and some still do, but in their late 50s, 60s, maybe even early 70s heydays, lots of liquor brands, and even some stores, used to make these, doll them up, and use them as recipe-filled promo pieces. Neat, right? I have a stack, not a large stack, but a stack, and just reached into it and pulled out a pretty one called Come for Cocktails. Published by The Taylor Wine Company in 1958, it leans as heavily towards food recipes as drinks, and is squarely in the “more entertaining is better” camp, one I agree with (when pandemics make such a thing safe). It has some recipes you’d expect, some you might not, and some really sweet illustrations, including this jolly jumping shrimp one:
And this dancing sherry and glasses one:
The latter one is important to us here and now, as the drink I picked to make from our Come for Cocktails mini-book is called The 6 O’clock Cocktail, and features sherry, along with equal parts sweet and dry vermouth. There has to be (I’m wracking my brain, but my brain is old and full of cocktails) a drink with a different name that has equal parts of these three lovelies, right? There are the classic Adonis and Bamboo cocktails with sherry and one each of our vermouth pair naturally. But both with a different name? I can’t recall, but really, it doesn’t matter that much, or enough to stop me drinking this perfectly-balanced beaut, which lets all those herb-y, nut-y, botanical-y scents and tastes play around the palate like a dance party. A lot depends on what variety of such you use. Sadly, in a way, I did not use Taylor branded sherry and vermouth – which I think has been lost to the liquor shelves of time. I did use Punt e’ Mes Italian vermouth (I felt its drier, herb-forward umph would be good), Dolin dry vermouth (cause I like it), and Williams & Humbert Dry Sack medium sherry, which is a dandy nutty mixing sherry. Altogether: yummy. Try it, and next time you pass a rack of booze-pamphlets in your house or a used bookstore or antique mart, maybe pick one up and make a drink from it. It worked for me!
The 6 O’clock cocktail
1 ounce dry vermouth
1 ounce sweet vermouth
1 ounce sherry
Lemon twist, for garnish
1. Fill a mixing glass or cocktail shaker halfway full with cracked ice. Add our trio of liquids. Stir well.
2. Strain into a cocktail glass, and garnish with the lemon twist.
October 9, 2020
As the air chills and winter phantoms start to haunt the hills (rhyme!) our (mine! yours! everybodies!) tastes begin to turn away from lighter things to alight onto more serious matters. In this case, to take away the high-flaunting language, I’m try to say that brown cocktail season is upon us, or nearly so (though, admittedly, I’m all for hanging on to sunlit days a little longer, and, really, I’m happy to drink whiskey or brandy or other darker-spirited cocktails anytime, but let me go with this). Which means dust off the Scotch, bourbon, Irish, Indian, Japanese, Washington, and other whiskeys – it’s time to warm up from the inside out. Starting with one of my favorite tipples in this vein, the Scotch-y/single-malt-y Rob Roy. It’s absolutely ideal for when the temperature gauge begins to plummet, with a hearty dollop of the base spirit (Scotch, that is) combined with the herbally loveliness that is sweet/red/Italian vermouth, Angostura bitters, and a waft of lemon. Ah, what a treat, not only in my mind. The creatures see of flood and field / And those that travel on the wind (thanks Wordsworth)! For the Scotch here, I’m going with Auchentoshan 12-year-old Scotch, partially cause I had a bottle on the front of my shelves, but moreso cause its smoothness and vanilla/citrus/nutty notes go so well with our other ingredients, especially to me with Carpano Antica, which I’m using for the vermouth and which I love due to its rich, lush, herbal goodness. Dive on in! Oh, wait, before you don your face paint and start drinking, here’s one fun idea: switch Angostura bitters for Scrappy’s Orange bitters, and sip a Highland Cocktail. Or have both!
The Rob Roy
2-1/2 ounces Auchentoshan 12-year-old Scotch
1/2 ounce Carpano Antica sweet vermouth
2 dashes Angostura bitters
Lemon twist, for garnish
1. Fill a cocktail shaker halfway full with cracked ice. Add the Scotch, vermouth, and bitters. Stir well.
2. Strain into a cocktail glass. Garnish with the lemon twist.
PS: The Rob Roy bar in Seattle is one of the best bars in the world, and probably even more memorable than this drink. Just wanted to make sure you knew.
May 8, 2020
I’ve said it before and I’ll say it again, great drinks are even greater with a good story – and a great story takes it to even another level. Recently, I was lucky enough to receive a bottle of McConnell’s Irish Whisky in the post (what a nice thing! Especially in these stay-at-home times! So, don’t be jealous, I’ll share). And what a great story to go along with such a dandy whisky. Here are the basics – McConnell’s started producing whisky way way back in 1776, a year famous here in the U.S. for things other than whisky, though I’m sure a lot was consumed here at that time, too, hahaha. The whisky was made in Belfast, but soon being sipped all over the world by discerning sippers. But then! Tragedy, in the form of a vast fire that destroyed (so sadly) 500,000 gallons of whisky and a chunk of the distillery itself. Persevering, they rebuilt, and whisky flowed. But then! Tragedy, again, in the form of prohibition, which really put the damper on long-distance imports to the U.S., a monster-sized consumer – and that sad event destroyed the distillery, like the fire, but worse. Until this year, when it rose the economic and literal ashes, like a tipsy phoenix.
Of course, a good story like that (and distilleries coming alive and alive again are good, good stories) doesn’t mean as much if the flavor doesn’t rise to the tale. McConnell’s is a swell tipple, however, so the tale is ripe for more telling. A blended whisky, it’s aged five years in American oak, and as other friendly Irish whiskys, it has an approachable (not annoying) sweet nature. Beyond the lovely bottle, it sets itself apart thanks to a singular vanilla, nutmeg, spice and hint-of-smokiness taste. Yummy. So yummy, you could be forgiven for only consuming this recovered-from-history hit solo, or with a splash of water, or maybe a cube or two of ice as the mood descends on your day. Heck, I drank a lot of it that way myself, and only felt happy about it.
However! I also just can’t resist combining spirits and liqueurs I like into cocktails – and the welcoming, flavorful nature of McConnell’s is a bountiful base for a cocktail that lets it shine, while introducing a few friends that can stand alongside proudly. Today, I went with the classic, if not super-widely known, Tipperary. This version (there’s a separate cocktail carrying the same name from a few years earlier) goes back I believe to the 1922s, if memory serves, but don’t take me to task on it if I’m confused. To go with our mighty McConnell’s, the drink brings another legend to the mix, herbally, mystical, Green Chartreuse, along with sweet vermouth – I’m going with Punt e’ Mes here, which is just a touch drier than some, while still delivering more lush herbal notes , alongside a gentle bitter. Altogether, this cocktail delivers amazingly. I mean, it’s amazingly delicious. So, so, delicious, and just the right one for celebrating McConnell’s coming back on the booze scene.
The Tipperary Cocktail
1-3/4 ounces McConnell’s Irish whisky
1/2 ounce Green Chartreuse
3/4 ounce Punt e’ Mes sweet vermouth
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add everything. Stir well.
2. Strain into a cocktail glass.
A Note: I’ve seen this with a lemon twist as garnish (heck, I’ve even had a great one that way), but with this particular trio, I didn’t think the brighter citrus notes worked. But if you do, do.
January 17, 2020
Yes! Football is happening. Important professional football. Football, football, football! And, it’s nearing the time when football isn’t happening (oh, btw as the texters txt, here I am referring solely to USA-style football, and not the football played around everywhere else in the world. Though that kind of football is most-likely happening, too, in some form, which I admit, and if you are watching the original football, and want to have this delicious drink with a passel of pals, that would be amazing and you would be able to say “score!” loudly when drinking, too), so if you haven’t yet had your football punch yet this professional football season, well, rah-rah-rah-ers, now is the time for you to have it! With a team of friends – though perhaps not as big a team as a full professional football team, unless you can make multiple batches, that is, in which case, do that – cause this is a drink scaled for more than just one. And it’s so awfully tasty, that even if – and I do hope with every pigskin inch, whatever that means, that this isn’t the case – your team of choice isn’t playing anymore, having bowed out already in ignominy, you will still be able to smile after sipping. If not the first glass, at least the second. Let the football-ing and Football Punch-ing commence!
Football Punch, recipe from Dark Spirits
One 750-milliliter bottle dark rum
16 ounces apple juice
10 ounces sweet vermouth
5 ounces freshly squeezed lemon juice
5 ounces freshly squeezed orange juice
Two 25.4-ounce bottles chilled sparkling apple cider
2 apples, cored and sliced
1. Fill a large punch bowl halfway full with ice cubes. Add the rum, apple juice, vermouth, lemon juice, and orange juice. Stir with a pennant from your team of choice.
2. Add the sparkling apple cider, but in a sustained drive, not in a sprint (meaning, slow and steady wins this game), and the apple slices. Stir well. Serve in punch glasses, mugs, or little plastic footballs.
August 31, 2018
A swell drink as we slowly shift away from the height of summer into the end of summer and the beginning of fall, the Bijou, as legends have it, was originally created by the legendary Harry Johnson in the late 1800s, with a recipe printed in his New and Improved Bartender Manual from 1900. But I first found it in The Stork Club Bar Book by Lucius Beebe (published first in 1946). The name comes from the jewel definition of Bijou, as the drink has three ingredients aligning with jewels: gin and diamond, sweet vermouth and ruby, and Green Chartreuse and emeralds. Pretty!
Bijou, from Ginger Bliss and the Violet Fizz
1 -1/2 ounces gin
3/4 ounce Green Chartreuse
3/4 ounce sweet vermouth
Lemon twist, for garnish
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the gin, Chartreuse, and vermouth. Stir well.
2. Strain the mixture into a cocktail glass. Twist the twist over the glass and drop it in.
August 3, 2018
The Americano is a summertime favorite around my back porch, and should be one around yours, too. It’s been consumed as a warm-weather aperitivo for well over a hundred years, tracing its history back to at least 1860, and is a snap to make (you don’t want to be sweating drink-construction too much when the heat is on). Also, if you’ve been dreaming of a vacation, but just haven’t been able to take one yet, this can help transport you to Italy, in your mind, at least. Which is better than nothing!
The Americano (using the recipe from Ginger Bliss and the Violet Fizz)
2 ounces Campari
2 ounces sweet vermouth
Chilled club soda
Orange slice, for garnish
1. Fill a highball glass three-quarters full with ice cubes. Add the Campari and vermouth. Stir gently.
2. Add club soda to the glass until the glass is almost full. Garnish with an orange slice.
April 27, 2018
I can’t really tell you anything about the creation of this drink – what to led to it at least. It’s a secret, in a way, and in another way, I just can’t remember. This is a big drink! And one that’s interesting, in yet another way (a third way?), in that it marries wine and rum, yet I didn’t think of it for Wine Cocktails, instead thought of it for a pal o’ mine . . . but wait, I can’t tell you about that. In a way (fourth way), it almost feels this could be a wonderful winter warmer, in a mulled wine way (fifth). Especially because it also has a coffee component, which goes well with warming liquids, but gives it a way (the sixth way) into being a morning drink, too. Though I like it best served cold, after dinner, where it’s deep, dark, nature would go well in our seventh way, with chocolate. Hence the reason it’s called what it’s called, instead of the honestly-makes-more-sense “seventh way.”
The Foregone Conclusion
3 ounces Cesari Sangiovese Riserva or another intense full-bodied red wine
1-1/2 ounces dark rum
1 ounce Galliano Ristretto or other tasty coffee liqueur
1/2 ounce Punt e’ Mes
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add everything. Stir well.
2. Strain into a goblet or wine glass. Or two, if you feel like sharing – this is a good-sized drink, and sharing might not be bad.
April 6, 2018
This is based, as you can probably guess from the name, on the classic Scotch cocktail the Blood and Sand. To make it more huggy (not that the original isn’t huggy, mind you), I switched up said Scotch with local (for those of us living in Seattle, WA, that is, though really, hopefully, wherever you are you can track this down, too) Captive Spirits’ Peat Barreled Big Gin (PBBG). Rested or aged or finished as you will in casks that once held also-local Westland’s Peated American single malt whiskey, the PBBG has a swell juniper, orange, smoke, pepper, spice, and northwest-y nature that goes like a cuddly cuddle here. Try it, and then give me a hug if you like it (if you feel that’s too weird, a high-five is good, too). If making in summer, you may want to have it over the rocks instead of up. If it’s real hot, that is.
Hugs and Sand
1-1/2 ounce Captive Spirits’ Peat Barreled Big Gin
1/2 ounce Punt e’ Mes Italian vermouth
1/2 ounce Cherry Heering
1/2 ounce freshly squeezed orange juice
1. Fill a cocktail shaker or mixing glass halfway full with ice cubes. Add everything. Shake well.
2. Strain through a fine strainer into a cocktail glass.