June 7, 2019
“And all shall be well and
All manner of thing shall be well
When the tongues of flames are in-folded
Into the crowned knot of fire
And the fire and the rose are one.”
It is a wild historical fact which I’ve uncovered, as well as just some wild genius, that T.S. Eliot, years ago, wrote a poem (Little Gidding, part of Four Quartets) about this drink that I invented just weeks or months ago. I mean, looking into the future that way is phenomenal! And the drink in itself is fairly phenomenal (I say, humbly) as it mixes together a few ingredients that you might not have thought went together: rosé wine and tequila (which of course is made with fire in a way). But they do! As Eliot predicted. Amazing. Not sure how the other two ingredients tie into the poem, but I feel that’s my fault, not being great at literary criticism. Oh, those other two ingredients include Bluewater’s lovely, and limited (so come out here and get when you can), tantalizing floral and spice Cardamon Elderflower liqueur, and the also lovely Carpano Bianco vermouth, which has a delicate wine, citrus-and-other-fruit, springtime botanical nature. Really, this is a pretty poetic drink all told! Try it, while reading the poem, and see if you agree. And if you don’t, take it up with Eliot.
1-1/2 ounces rosé (something dry but with floral accents works nicely)
1-1/2 tequila blanco
1/2 ounce Bluewater Cardamon Elderflower liqueur
1/2 ounce Carpano Bianco vermouth
Lemon twist, for garnish
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add our four core lines (or boozes, that is). Stir well.
2. Strain into a cocktail glass, garnish with the twist, and get your poetry going.
July 27, 2018
Okay, don’t be upset with me, but this drink contains an ingredient that is not only made in Washington state (so, un-local for some – though, really, come on out here, where the whiskey is fine), but may not even be on the market completely in Washington state yet. See, I received a bit of an advanced sample – again, don’t be upset with me. I can’t help the luck! That ingredient is Medusa!
And, because I liked this Medusa, an American whiskey from the Cadée distillery out this way on Whidbey Island, so much I just had to make a drink with it. A straight bourbon whiskey that’s been matured in 10-year-old Spanish Madeira wine barrels, Medusa, unlike the creature it’s named after, it won’t turn you to stone, though you may be struck by happiness for a moment when you take sips, thanks to its gentle nutty caramelly sweetness, and some intriguing emerging red stone fruit layers (ripe cherries, especially).
With the latter notes in mind, my first partner for it was another lovely local product that also is fruity (in the best way), Sidetrack Blackberry liqueur. Sidetrack grows all the fruit used in their liqueurs and other products on the sweetest farm you’d ever want to see, right outside of Kent Washington, and their Blackberry is the essence of summer. Well, one of them, because I also added muddled up Rainer cherries (the essence of early summer) here two. So much summer! And then, to round things out, a little Peychaud’s bitters. All together, a treat whether the sun is bright or has gone down. It might be hard to track all the ingredients for some, but trust me, it’ll be well worth it.
Requiem for Summer
4 Rainer cherries (could use another variety, but these are the tops), pitted
2 ounces Cadée Medusa American whiskey
3/4 ounces Sidetrack Blackberry liqueur
Dash Peychaud’s bitters
Big ice cube (or a few not-so-big)
1. Add the cherries to a cocktail shaker. Muddle well.
2. Fill the shaker up halfway with ice cubes. Add everything liquid. Shake well.
3. Add a goodly-sized ice cube to an Old Fashioned or comparable glass. Strain the mix through a fine strainer into the same glass. Revel in the revelry.