March 15, 2019
Okay, there has to be a drink named this, right? It’s just too good not to have been utilized by some creative bartender (of which there are millions, lucky us), and so whomever has done so, my apologies. And if really there isn’t, than, wheee! Anyway, as you might expect from this name I’ve been mulling over, this is a rye drink, and one that hews close-ish to a rye Manhattan, which I think is a good place to start.
Another good place to start is the rye I’m using here, Clyde May’s rye. Clyde May’s is made by the Conecuh Distillery and is named after Alabama’s most famous bootlegger/moonshiner from days of yore (meaning, days when we had moonshiners, and not liquor stores one could trot into, or fire up online). I had their bourbon in a Mint Julep not too long ago, and you can go read about it. But now, it’s rye time, cause, as the drink name tells us, Rye Not?
The Clyde May’s rye is aged a minimum of three years and rolls off the tongue at 47% ABV. On the nose, it delivers some spice, caramel, and flowery notes, which unfold when sipping into a little stone fruit (apricots, I say!), and more spice and rye goodness, and a hint of pepper and sweetness trailing. A nice sipper, but also nice in cocktails like this one, where I – after due consideration – follow up on those apricot notes I parsed out above, by mixing it with a little (don’t want to overwhelm) apricot liqueur, as well as a little peach bitters, and to bring us all home, some Punt e’ Mes vermouth. All together, a swell drink for right about now, where there’s chill still in the air, but perhaps a dream of spring coming closer every day.
Rye Not?
Ice cubes
2 ounces Clyde May’s rye whiskey
1/2 ounce apricot liqueur
1/2 ounce Punt e’ Mes sweet vermouth
2 dashes Fee Brothers Peach bitters
Big ice cube (or more little ones)
1. Fill a mixing glass halfway full with ice cubes. Add everything except more ice. Stir well.
2. Add a big ice cubes or some smaller ones to an Old Fashioned style glass. Strain the mix into the glass. Sip up!
Tags: apricot liqueur, bitters, Clyde May Rye, cocktail recipe, cocktails, Fee Brothers peach bitters, Friday Night Cocktail, Punt e' Mes, Rye, Rye Not?, vermouth, What I’m Drinking
Posted in: bitters, Cocktail Recipes, Liqueurs, Recipes, Rye, vermouth, What I'm Drinking, Whiskey
January 22, 2019
I am often running late, and here I am again, running late. That’s a fairly awkward sentence, one you probably wouldn’t have found in a book by the legendary Irish writer William Trevor, who died two years ago last November 20. He’s been feature on the ol’ Spiked Punch blog a few times (read past William Trevor Cocktail Talk posts for more about the man), and probably I should have found a way to feature him more, because he was a champ, and I’ve read many of his stories and novels – though, and for this I’m happy, not nearly all of them yet. While his novels, usually on the short-ish side, are renowned, he may be even better at the short story, a master of summoning a mood and a narrative umph in a few pages, even while seemingly writing about the day-to-day, often. This quote is from one of his short story collections you should own, and spotlights bianco vermouth, of all things! Thanks again Mr. Trevor, wherever you are currently sipping, for all the words.
Further rounds of drinks were bought and consumed. The Arrowsmith boys declared to each other that they were drunk and made further sotto voce observations about the forming bodies of the Wiltshire twins. Mrs. Wiltshire felt the occasion becoming easier as Cinzano Bianco coursed through her bloodstream.
–William Trevor, Lovers of Their Time and Other Stories
September 21, 2018
Trends at times seem to come out of nowhere (probably because I am not as knowledgeable as I should be – I can admit that!), and one that has shown up in the last few years is various yuzu – the rough-skinned lemon-looking citrus fruit popular in Asian countries – items in cocktails. However, I hadn’t really found a yuzu-based ingredient that felt made for cocktails. Until this summer, the summer of 2018! When Sidetrack Distillery (the wondrous spot on a farm right outside Kent, WA here in WA) unveiled their new Yuzu Liqueur. Now, I know how good all of the Sidetrack Liqueurs are, made using fruit, produce, and other items grown on the Lazy River Farm where the distillery resides. So, I had high hopes for their Yuzu – and it delivers. Citrus-y in a way that straddles lemon, grapefruit, and little mandarin orange, it has orchard aromas for days, and then a rich taste that trails off with a bit of kick, balancing the liqueur’s sweetness. Great stuff and made locally to boot– but what to do with it?
Well, my first thought was a gin that has a whisper of citrus, and, you know what (I say humbly)? It was a very good thought. The gin I went for was Wildwood Spirits’ Kur gin, also made in wonderful W-A, with local wheat, jumping juniper, various other delights, and a bit of Seville oranges. Then, our drink didn’t need much more, just a hint of brightness and botanicals from some Dolin Blanc vermouth, and a little spice and some light undertones from another local, Scrappy’s Orange bitters. Altogether, a (as you’d guess from the title) delicious drink, one with a nice backbone and a full strata of delicate and more forward citrus and spice, a drink that’d be a fine pre-dinner, during-dinner, or post-dinner accompaniment.
You, Sue, Are Delicious
Cracked ice
1-1/2 ounces Wildwood Spirits Kur gin
1 ounce Sidetrack Distillery Yuzu liqueur
1/2 ounce Dolin Blanc vermouth
2 dashes Scrappy’s Orange bitters
Wide lemon twist, for garnish
1. Fill a cocktail shaker halfway full with cracked ice. Add everything but the twist. Stir well.
2. Strain into a cocktail glass. Twist the twist over the glass and drop it in. Oh, be sure you’ve tasted that Yuzu liqueur on its own, too. Or you’ll be sorry.
Tags: bitters, cocktail, cocktail recipe, Dolin Blanc vermouth, Friday Night Cocktail, Gin, Scrappy’s orange bitters, Sidetrack distillery, Sidetrack Distillery Yuzu liqueur, vermouth, Washington distillery, What I’m Drinking, Wildwood Spirits Kur gin, You Sue Are Delicious, yuzu, yuzu liqueur
Posted in: bitters, Cocktail Recipes, Gin, Liqueurs, Recipes, vermouth, What I'm Drinking
May 11, 2018
I’ve been wanting to name a drink “Snigginson van Pickyns” since like September 27, 2017. See, back then I had a Cocktail Talk quote from a F. Marion Crawford story called “The Upper Berth,” which was in (for me, at least) an Alfred Hitchcock collection called, Bar the Doors. Actually, it was the twenty-sixth day in said month when I had that post, but then I think it was the following day when I put got word on the social medea* from pals @stereolad and @PaulTobin that, really, a drink should be named Snigginson van Pickyns. And, and usual, they were right!
But it’s taken a time to find the right drink. First, due to the quote (go read it, if you haven’t), said drink needed to be sherry-based. Then, it needed to be awesome, cause, well, it’s called Snigginson van Pickyns! That demands awesome. Luckily, not too long ago I received a little sample of Martini & Rossi Riserva Speciale Ambrato vermouth, a limited-time number celebrating the 150th Anniversary of the vermouth maker – and that was exactly what was needed for this drink. Made on a base of Moscato D’Asti and boasting an array of botanicals (cinchona bark, Chinese rhubarb, and other global-traveling, Snigginson van Pickyns-y things), it’s a well-balanced liquid one could drink solo, but its lovely floral nature underlined by a light sweetness, citrus, and ethereal herbs and spices goes neatly into certain cocktails, too. Good stuff. And an ideal match for sherry, especially the more delicate (perhaps) Fino sherry.
But that wasn’t enough for Snigginson van Pickyns! While the above two ingredients were an amazing start, something else was needed to round things off, and I kept it in the vermouth family – Dolin Blanc vermouth. Hopefully our two vermouth producers get along (hey, we’re all drinking, it’s fun, they should), because the double shot of vermouth with sherry is a match made in spring-and-summer-time drinker’s heaven. Lots of tantalizing and tactful flavor, but all graceful enough that it won’t weigh you down when sipping under the sun. A little lemon in twist form finishes everything off, and voila! A drink worthy of the name Snigginson van Pickyns. It only took about six months.
Snigginson van Pickyns
Cracked ice
1-1/2 ounces fino sherry
1 ounce Martini & Rossi Riserva Speciale Ambrato vermouth
1/2 ounce Dolin Blanc vermouth
Lemon twist, for garnish
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the sherry and the two vermouths (quick aside: Sherry & the Two Vermouths might be a good band name). Stir well.
2. Strain into a cocktail glass. Garnish with the twist.
*If you’ve read/seen the Jean Anouilh play of the same name, you get this! Though maybe even if you’ve just ready the Euripides, you get it, too!
Tags: cocktail recipe, Cocktail Recipes, Dolin Blanc vermouth, fino sherry, Friday Night Cocktail, Martini & Rossi Riserva Speciale Ambrato Vermouth, sherry, Sherry & the Two Vermouths, Snigginson van Pickyns, vermouth, What I’m Drinking
Posted in: Cocktail Recipes, Recipes, Sherry, vermouth, What I'm Drinking
August 1, 2017
Not too long ago (and only the briefest of moments in the grand scheme of things), I had a Cocktail Talk post up from the very first Inspector Maigret book by George Simenon, Pietr the Latvian. I’ve had a number of Maigret Cocktail Talks, btw. Foolish as I was way back in those days, I thought I’d only need one post from the book. But, now that I am older and wiser, I realize that two are needed, no demanded. Really, this second Cocktail Talk from our (if we read the books in order, which I did not, but for the sake of things, let’s pretend) first sampling of the stoic French Inspector, is an ideal companion to the first, so it’d be a shame not to quote it here:
Maigret had ordered a vermouth. He looked even taller and wider than ever in the confined space of the bar. He didn’t take his eyes off the Latvian.
He was having something like double vision. Just as had happened to him in the hotel lobby, he could see one image superimposed on another: Behind the current scene, he had a vision of the squalid bar in Fecamp. Pietr was going double. Maigret could see him in his cinnamon suite and in his worn-out raincoat at the same time.
“I’m telling you I’d rather do that than get beaten up!” one of the builders exclaimed, banging his glass down on the counter.
Pietr was now on his third glass of green liquid. Maigret could smell the aniseed in it.
–George Simenon, Pietr the Latvian
June 23, 2017
It’s interesting – we hear “leaves” and we think “fall,” because seasonally that’s when leaves become more iconic I suppose. Which may be backwards, since so many leaves are in place now, providing shade and such. And anyway, when titling this drink “Afternoon Leaves,” I was thinking more that it feels like such a nice drink for the end of the afternoon, the moment when afternoon itself is leaving to make room for dusk and evening.
Whew, that almost got too sappy! Late afternoon is also when many have tea (those pals in the U.K. first and foremost perhaps), and that also ties into this drink, since one of the two ingredients is Four Leaf Spirits Liath, an Earl Grey tea-infused gin. Pretty neat! Four Leaf is a small (in square feet, but not in taste) distillery in Woodinville, WA that makes tea-infused spirits and liqueurs (and rums under the Puget Sound Rum Company moniker), and also donates a portion of proceeds to cancer research and education-focused non-profits. Drinking and doing good is, well, good!
The Liath (named after the Irish for “grey”) is swell all on its own, with the juniper and botanicals from the gin mingling around the citrusy bergamot from the tea. But in the declining afternoon hours (which can be a little lonely), I wouldn’t want it to operate alone, and so picked a perfect partner: Italian vermouth legends Carpano’s Bianco vermouth.
I just recently picked up a bottle of this elixir, and it’s a special tipple, starting from the citrus, fruit, and nutty nose to the light-but-full taste, which has the flavors promised to the nose, with a touch of white-wine mineral-ness. Delicious solo as well, when combined with the Liath you have a complex but so sip-able cocktail. Try it, in the afternoon of course.
Afternoon Leaves
Cracked ice
2 ounces Four Leaf Spirits Liath Earl Grey tea-infused gin
1 ounce Carpano Bianco
Lemon twist, for garnish
1. Fill a mixing glass or cocktail shaker halfway full with cracked ice. Add our two charmers. Stir well.
2. Strain into a cocktail glass. Garnish with the twist.
Tags: Afternoon Leaves, Carpano Bianco, cocktail recipe, Cocktail Recipes, Distillery, Earl Grey, Four Leaf Spirits, Friday Night Cocktail, Gin, Liath Earl Grey tea-infused gin, tea, vermouth, Washington distillery, What I’m Drinking
Posted in: Cocktail Recipes, Distillery, Gin, Italy, Recipes, vermouth, What I'm Drinking
May 27, 2016
Okay, I can hear many groaning at me right now – listen, yucks, just chill out. I know that Ardbeg is a super delicious Scotch. And that tomorrow, May 28, is Ardbeg Day. That’s right – it’s such a dandy Scotch distillery that it has a day named after it. Be sure to celebrate. And perhaps the best way to celebrate is by trying, slowly and reverently, the new Ardberg Dark Cove. The darkest Ardbeg ever and one that’s only being released in a limited way (as they do on Ardbeg Day), Dark Cove takes its name from the smugglers who used to utilize the caves in the rocky hills near the Ardbeg distillery – and they weren’t using said cave for makeout spots (at least not too much). It gets its signature taste from maturing the whiskey in ex-bourbon casks, and the hearts in dark sherry casks. That’s right – two cask types! And that taste: a little raisin and date and spice up front, followed by charcoal and wood, and ending in a singular savory-ness and a little coffee and toffee. Good stuff indeed, and it goes on sale tomorrow (I got a little advance sample), so get some.
But back to the groaning you’re gonna make. See, though you really should sip this solo, I couldn’t resist (this is how my mind works) using it in a cocktail. I wanted one that really let it shine, but then also had one or two other pals along, to see how it played with others. So, I went for the Thistle. An old cocktail, really a Scotch Manhattan of sorts, you often see this with equal parts sweet vermouth and Scotch. But in some old tomes, you see double the Scotch or other slightly different ratios. I’m going even farther here, to give the Dark Cove a little more space. I’m also bringing in a serious sweet vermouth to play its role (the Banquo to the Scotch’s Macbeth, except not a ghost), Martini Gran Lusso Italian vermouth, 150th anniversary edition, based on a blend of Barbera and oak-aged Moscato. Amazing stuff. And this is an amazing. Try it, and stop your groaning.
The Thistle
Cracked ice
2-1/4 ounces Ardbeg Dark Cove
3/4 ounce Martini Gran Lusso Italian vermouth
2 dashes Angostura bitters
Lemon twist, for garnish
1. Fill a cocktail shaker halfway full with cracked ice. Add it all, except the twist.
2. Strain into a cocktail glass. Garnish with the twist.
PS: Yeah, this is very close to a Rob Roy. You can groan about that, too. While I’m having fun drinking.
Tags: Angostura bitters, Ardbeg, Ardbeg Dark Cove, Ardberg Day, cocktail recipe, Cocktail Recipes, Friday Night Cocktail, Martini Gran Lusso Italian vermouth, Scotch, The Thistle, vermouth, What I’m Drinking
Posted in: bitters, Cocktail Recipes, Recipes, Scotch, vermouth
April 22, 2016
Don’t, I tell you, don’t take the name of this drink overly seriously – if you’re not finished by midnight, it’s not like you’ll turn into a gin-y pumpkin, or a lovely stepsister, or a candle nearly burnt out. But hey, sometimes the midnight oil doesn’t need to be completely burned out, right? And really, just start earlier!
I started here with the new (if you haven’t seen my drink An Elusive Memory, and my write up on Boodles gin proper, don’t miss it. Don’t, I tell you) Boodles Mulberry Gin, which I’ve heard is the first mulberry gin to reach the shores of the U-S-A. More of a standard in Britain, mulberry gin (and of course sloe gin liqueur, a sort-of relative) is a UK standby, a little more light on its feet usually than you’d believe with some of the syrupy fruit liqueurs you may have grown up imbibing before you knew better.
Here, the Boodles Mulberry is quite delicious, made with natural mulberries and other natural things, and the end result is more dry-ish than expected, but blooming with flavor, berries, currents, and the gin’s rich botanicals. It’s nice and complex, and worth sipping over an ice cube or two all by itself. But it makes a dandy cocktail ingredient, too. You don’t need too many dancing partners (or other ingredients). No need to weigh things down if you want to make it to midnight – or beyond.
Finished By Midnight
Ice cubes
1-1/2 ounces Boodles Mulberry gin
1 ounce La Quintinye Vermouth Royal blanc
1/2 ounce Pierre Ferrand orange curaçao
Wide lemon twist, for garnish
1. Fill a cocktail shaker or mixing glass halfway full with ice cubes. Add the Mulberry gin, blanc vermouth, Pierre, and set the clock back an hour (haha, kidding). Stir well.
2. Strain into a cocktail glass. Garnish with twist – wide if you can.
Tags: Boodles Mulberry gin, cocktail recipe, Cocktail Recipes, Finished By Midnight, Friday Night Cocktail, Gin, La Quintinye Vermouth Royal blanc, Pierre Ferrand orange curaçao, vermouth, What I’m Drinking
Posted in: Cocktail Recipes, Gin, Liqueurs, Recipes, vermouth, What I'm Drinking
