March 2, 2018

What I’m Drinking: Fire on Popocatépetl with Montelobos Mezcal Jovan

There was time when if you wanted a little fire in your drink you had to do it all yourself – infusing your own something or other, which is fun, but also can take time, and ensuring consistency is hard. Now, though, it’s easy to fire-up your cocktail, and in a tasteful and amazing way, thanks to some amazing global booze producers. One of my favorites is Ancho Reyes, the ancho chile liqueur based on a recipe from way back in 1927, which has a fair amount of heat, sure, but is also complex, with layers of spice, too, including cinnamon, and cocoa, tamarind, and a little nuttiness. Dreamy stuff, really.

Another lovely firebreather is Scrappy’s Firewater tincture (Scrappy being the amazing bitters-and-such maker from right here in Seattle). Made naturally from habanero peppers, and also carrying some fresh floral notes, it delivers a load of kaboom, but used responsibly adds a lovely clear clean heat to drinks.

When thinking about using the above, well, go crazy! You know what’s best for you. For me, my first thought was mezcal, specifically Montelobos Mezcal Jovan. Admittedly, I had gotten a bottle of it in the mail (lucky, I know!). But also, cause it’s a 100% organic agave-based spirit, made by the same family for five generations, and made in the shadow of the mountain of wolves (Montelobos means mountain of wolves even). Really! And as you and I know, good stories make good cocktails. The fact that this mezcal has a smoky flavor buoyed by hints of lemon, rosemary and pepper, and grilled jalapeno is also crucial. It’s certainly sippable solo, but makes an ideal base for cocktails, too, thanks to the approachability of the flavor.

A good starting trio, I rounded it out with some fresh orange juice – that citrus burst and sweetness provided a balancing flavor for all that heat and smoke and savory. And then we were close to the top of our cocktail climb, but a little something extra was needed: and that extra (extra vegetal, extra chile, and extra stand of flavor) was St. George Spirits Green Chili vodka. I know, doubling up on what we call base spirits is odd, for some, but this vodka’s made from a basket of California-grown peppers, including jalapenos, serranos, habaneros, and red and yellow bells, and it delivers a bright peppery, zingy, cilantro-y, citrus-y flavor.

All together, if I can say this while being humble, this is a delightful (really, amazing in cold or hot weather, and a mighty accompaniment to a Mexican meal) cocktail. If you aren’t scared of a little heat and a lot of flavor, you should climb this mountain.

fire-on-the-mountain
Fire on Popocatépetl

Ice cubes
1-1/2 ounces Montelobos Mezcal Jovan
1 ounce freshly-squeezed orange juice
1/2 ounce Ancho Reyes liqueur
1/4 ounce St. George Green Chile vodka
1 dash Scrappy’s Firewater tincture
Wide orange twist, for garnish

1. Fill a cocktail shaker halfway full with ice cubes. Add everything outside of the twist. Shake well.

2. Strain through a fine strainer into a cocktail glass. Garnish with the wide orange twist.

November 7, 2017

Cocktail Talk: The Riddle of the Third Mile

https://pictures.abebooks.com/PAULRYAN81348/md/md10776365091.jpgFunny enough (in the curious meaning of the word), though I’m a serious devotee of the television shows Lewis and Endeavor, and a little-less-but-still-enthusiastic about the show they come out of, Inspector Morse, even with all that, I haven’t read much of the original books by Colin Dexter that inspired them all. For no good reason! Lately, though, I’ve caught up on my Morse reading, a bit at least. Including reading The Riddle of the Third Mile, the sixth in the series, and in typical fashion it’s clever, smart, fun, and driven by the personalities of Morse and his sergeant Lewis. There are corpses, pints, Oxford, puzzles, and all the goods, including an intriguing drink menu (!) when one character stops at a naughty club in London. Check out this line-up (I never knew Cointreau was an aphrodisiac. And pulse-quickening Campari!):

She made a note on the pad she held. ‘Would you like me to sit with you?’
‘Yes, I would.’
‘You’d have to buy me a drink.’
‘All right.’
She pointed to the very bottom of the card:
•    Flamenco Revenge – a marriage of green-eyed Chartreuse with aphrodisiac Cointreau.
•    Soho Wallbanger – a dramatic confrontation of voluptuous Vodka with a tantalizing taste of Tia Maria.
•    Eastern Ecstasy – an irresistible alchemy of rejuvenating Gin and pulse-quickening Campari.
Price: £6.00
£6.00!

–Colin Dexter, The Riddle of the Third Mile

September 1, 2017

What I’m Drinking: The Translation of Giuliana Monti

I recently was lucky enough to have a day where I could make the claim to luckiest person around (admittedly, I haven’t checked with every single person worldwide to test this particular proclamation, but hey, I still believe). On that day I was able to share the stage with my pal, genius novelist Andrew Sean Greer, and talk to him about his latest book LESS, while making him a few cocktails. LESS, if you don’t know, is the book of 2017, gaining raves from near and far – with people like Christopher Buckley saying in the NY Times, “Andrew Sean Greer’s Less is excellent company. It’s no less than bedazzling, bewitching and be-wonderful.” And they’re all well-deserved, because the book is charming, creative, funny, touching, and detailed in locations around the world with so much pizzazz that it’s a wonder Andy isn’t being hired by every city to write about their city. If that makes sense! Buy it now! Anyway, I’m rambling, as one does about great books, but to get back to the booze, for said lucky-day-for-A.J. I made up two drinks for Andy and I to sip while talking, naming both after characters in LESS. This first is named after the Italian translator of Less’ (oh, Arthur Less is the main character in the book, a novelist) latest book, and in honor of her and the Italian section of the book, contains all Italian ingredients.

giuliana-monti-LESS
The Translation of Giuliana Monti

Cracked ice
1-1/2 ounces Purus organic Italian vodka
1 ounce Donini Dono di Dio aged vin santo
3/4 ounce Campari
Lemon twist, for garnish

1. Fill a cocktail shaker or mixing glass halfway full of cracked ice. Add everything but the twist. Stir well.

2. Strain into a cocktail glass. Garnish with the twist. Drink while reading LESS.

A Note: Donini Dono di Dio aged vin santo (vin santo being the “holy wine” of Italy, a lush dessert wine) is made by the fine folks at Donini winery, one of the finest in the universe, located in Verna, Italy, in my favorite area of Italy. If you can’t get it, I feel it’s time for you to take a vacation. Or, sub in another vin santo.

August 16, 2016

Cocktail Talk: Milk and Cheese

We don’t have a lot of comic book Cocktail Talks around the Spiked Punch parts, which does, I suppose, make sense, as not too many comics have drinky, cocktaily sections or such. Though, on the flip side, I read a fair amount of comics, so it should balance out, and today it does! With a power-booze-packed panel from Milk and Cheese: Dairy Products Gone Bad. If you haven’t read Milk and Cheese, well, a warning: it is about a carton of milk and a wedge of cheese, who happened to be the badass-est dairy products, and who revel in violence, drinking, ranting, and all that, in a way that’s serves up a dose of hilarity and spite-ful-ness. It’s sorta hard to describe, really! But when they celebrate birthdays, they do it like the below (around messing up people, places, and things):

m-c

–Evan Dorkin, Milk and Cheese

November 20, 2015

What I’m Drinking: Snow Leopards at Dawn

Sometimes, you can both help out and enjoy yourself – and this is one of those times! As we’re in the season for giving, I wanted to whip up a drink that in itself helped out a cause I believe is a good one, and Snow Leopards at Dawn is that drink. It starts with Snow Leopard vodka, which is the world’s first vodka made from Spelt grain, a rarer grain, and one grown without pesticides and such. Spelt (plus natural spring water) gives the vodka its taste, too, which is crisp, clear, and slightly nutty. All cool stuff! But even cooler is that 15% of all profits from the vodka are given directly to Snow Leopard conservation projects through the Snow Leopard Trust. That’s awesome! Snow Leopards are endangered, and can use the help. All of which leads to having the below cocktail. Drink up, help out. That’s a pretty darn swell combination.

snow-leopardSnow Leopards at Dawn

Ice cubes
2 ounces Snow Leopard Vodka
1 ounce Pierre Ferrand dry orange curaçao
2 dashes Regan’s orange bitters
1/4 ounce freshly squeezed lemon juice

1. Fill a cocktail shaker halfway full with ice cubes. Add the vodka, curaçao, bitters, and juice. Shake well.

2. Strain through a fine strainer into a cocktail glass. Drink up.

August 28, 2015

What I’m Drinking: Behold, The River

behold-the-riverA 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

Ice cubes
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!

October 17, 2014

What I’m Drinking: Ballets Russes

Karsavina.jpgThis is a drink from days of yore (which means, usually, with drinks, sometime in the late 1800s, early 1900s – this goes a bit on the front end) named after a beloved Russian ballet troupe that operated in Paris and sorta changed ballet and was also a fav of artist types. Also, one of the main female dancers was Tamara Karsavina, who I’m a bit fond of. What does that all mean for you, dear reader? Well, for one, now you know more about ballet, which may come in handy. Two, it means when you have a couple of these, you should plan on dancing around the room, probably in tights. Please send pics.

Ballets Russes

ballet-russesIce cubes
2 ounces Seattle Distilling Company vodka
1 ounce Sidetrack Distillery Cassis
1/2 ounce freshly squeezed lime juice

1. Fill a cocktail shaker halfway full with ice cubes. Add the vodka, cassis, and lime juice. Shake well.

2. Strain into a cocktail glass. Garnish with a small ballet shoe.

September 20, 2013

What I’m Drinking: Perseverance

Sometimes, you (or I – though if this doesn’t happen to anyone else I’ll eat my hat) forget about a drink that you actually really like. There are so many drinks out there! Then you come back to it like an old friend after that first sip and think, why did I not drink this for so long? I recently had this moment with the Perseverance, which is a recipe featured in Wine Cocktails. It’s actually a nice end-of-summer-beginning-of-fall drink, so fit my mood as well. Tastiness.

perservere

Perseverance

Ice cubes

1 ounce vodka (I think Rocket vodka is good)

2 ounces chilled Maryhill Rosé Sangiovese

1/2 ounce maraschino liqueur

2 dashes Peychaud’s bitters

1. Fill a cocktail shaker halfway full with ice cubes. Add the vodka, rosé, maraschino, and bitters. Shake well.

2. Strain the Perseverance equally into two cocktail glasses.

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