October 4, 2019

What I’m Drinking: Rye on Earth

Okay, hopefully this isn’t annoying (too much), but I’m going to lay out a perfect chilly-fall-night drink, but it has not one, but two ingredients that might not be easy for all to get – however, they are worth getting, so get on your buggies (or whatever you use for transportation) and perhaps time machines (or whatever you use to travel through time). The first is from the swell sweethearts at Seattle Distilling Company, a whiskey made from Washington-grown rye (the best rye, I’m guessing), called Brockway Hill, which has a lovely rye spice flavor and umph and is well worth sipping solo as well as in this cocktail. However! That’s not the end of the story, as this delight was named for a Vashon Island bootlegger from back during the sad time called prohibition. Does that story make it taste better? Yep, yep it does! Our second ingredient alluded to above is another WA-made delight: Scrappy’s Seville Orange bitters. A seasonal Scrappy’s (hence the harder to get, and maybe the need for time machines), it as-you’d-expect utilizes Seville oranges, the peels specifically, and delivers cozy marmalade and winter spice action. Watch for it as the snow falls. Our last ingredient in this Manhattan-y trio is actually more available now than it was – because it’s fairly new and wasn’t available at all in the dark days of the past: Cynar 70. If you haven’t had the amazing and fairly-legendary Italian artichoke-based amaro Cynar, then shame on you. Have it now, and then have its higher-proof sibling, Cynar 70. The latter still brings the herbally goodness, but with a bit of a stronger kick, a kick that can be nice to have in cocktails such at this one. Drink up (but not when driving that buggy).

 rye-on-earthRye on Earth

 

Cracked ice

2-1/2 ounces Seattle Distilling Company Brockway Hill whiskey

1/2 ounce Cynar 70

2 dashes Scrappy’s Seville Orange bitters

Blackberry, for garnish*

 

1. Fill a cocktail shaker or mixing glass halfway full with cracked ices. Add our trio of stalwarts. Stir well.

 

2. Add your blackberry to a cocktail glass. Strain the mix into said glass.

 

*You could go a cherry here. But blackberries are cool. And you wanna be cool, right?

July 19, 2019

What I’m Drinking: Thy Noble Father

Recently, I was talking about bottles to buy dad for Father’s Day on the mighty and mighty fun New Day Northwest. It was great, as I got to highlight some fantastic spirits and liqueurs made right here in way-out Washington state. And, I also got to make a special cocktail for dad using a number of those bottles. But here’s the thing – the drink, which is called Thy Noble Father (from Hamlet, you know), is a dandy one for any time of year, any day, with Woodinville Whiskey straight bourbon, Brovo Spirits Orange Curacao, Seattle Distilling Company brandy, and Scrappy’s Black Lemon bitters. I’m not sure I can conjure many better quartets than that for you, if you’re the type of person who like cocktails layered with flavor, underlined by two base spirits, cocktails with lots of earthy and celestial citrus, along with spice notes, and a little friendly sweetness that isn’t overly sweet, just an echo. And, you can make it for dad whenever you want – it’s not like he doesn’t deserve a good drink multiple times a year, right?

thy-noble-father

Thy Noble Father

Cracked ice
1-1/2 ounces Woodinville Whiskey Co. Straight Bourbon
3/4 ounce Brovo Spirits Orange Curaçao
1/2 ounce Seattle Distilling Company Brandy
Dash Scrappy’s Black Lemon Bitters
Wide orange twist, for garnish

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

2. Strain into a cocktail or coupe glass. Garnish with the twist. Toast all the dads!

July 9, 2019

Watch Me Talk Washington Distilleries on New Day Northwest

ndnwHello teevee fans! Recently, I was lucky enough to go on the awesome New Day Northwest show to talk about locally-made bottles of spirits and liqueurs (locally in wonderful W-A that is) for dads for Father’s Day. I know what you’re thinking – Father’s Day was last month. And you know what, you’re right! But you know (what else)? The bottles I talked about are good any day of the year. So, do yourself a favor and watch me talk about Washington distilleries on New Day Northwest.

December 18, 2018

Booze-y WA State Gifts on New Day Northwest

Still searching for that special bottle for that special someone? Then I have a video for you! I was recently lucky enough to go on the sweet New Day Northwest to give some bottled gift ideas to wonderful host Margaret Larson and all of you – and to have a few drinks in the morning. And you can still check out the guide to the perfect boozy gift from the Northwest! Go watch now!ndnw

September 4, 2018

Roll Out the Barrel-Aged Gins

I love gin. I love things that have been in barrels (booze in barrels, at least). So, it will come as no surprise to you that I am a fan of barrel-aged, or barrel-rested, gins. It will also come as no surprise to you (long time reader) that Washington-state barrel-aged gins are the ones I’m most a fan of – cause I love our local distillers up here. With that preamble, let me introduce you to an article called: Seattle Distillers Make a Spirited Case for Barrel-Aged Gin, which I wrote for Seattle Magazine. Truth moment: it’s not just Seattle distillers – because non-Seattle WA-state distillers are also making mighty barrel-aged gins! Learn all about all of them, then buy a bottle or three because they’re ideal for this time of year, as well as other times.

September 15, 2017

What I’m Drinking: The Fountain of Fantastic Flora

Listen, you can disagree and I won’t budge (I also won’t get up all in your face about it, cause that kind of discourse should be saved for fools of the worst order, of which sadly there are many): Washington has the best distillers distilling. Am I a local nerd? You betcha. But they just keep making tasty things in bottles, and I keep tasting them and being happy. You should come out here and do some tasting (and buying, to help the cause) and be happy too. Recently, I put two of our newer releases together, and the end result also made me awfully happy. It started with Westland Distillery’s Garrayana 2|1. The first version won “Best American Single Malt” last year, and this will win plenty of awards, too. It’s aged in casks made from Garry Oak (Quercus garryana), a native oak only growing up here in the Pacific Northwest, and admittedly a limited-edition (get it while you can). It has a molasses, smoke, berry, citrus flavor. And goes remarkably well with another new-ish release, Salish Sea Organic Liqueur’s Honeybush liqueur. Honeybush is an herb out of South Africa that is usually used to make tea, but here it’s crafted into a liqueur that is super tasty, with a smoky honey flavor on the front end, and a fruity ending. It goes well with whiskey, as evidenced here.

flora
The Fountain of Fantastic Flora

Ice cubes
2 ounces Westland Distilling Garryana single malt whiskey
1/2 ounce Salish Sea Organic Liqueur Honeybush liqueur
Bigger ice cube

1. Filling a mixing glass or cocktail shaker halfway full with cracked ice. Add our two Washington delights. Stir, but not too long.

2. Add a big ice cube to an Old Fashioned or other comparable glass. Strain the flora (in liquid form) over the ice cube.

July 28, 2017

What I’m Drinking: The Royal Woodinville Yacht Club with the Puget Sound Rum Company’s Amber Rum 47 and broVo’s Lucky Falernum

Not too many weeks in the past, I had a drink here on the Spiked Punch called Afternoon Leaves, featuring Four Leaf Spirits’ Liath Earl Grey tea-infused gin and mentioned they also make rums as the Puget Sound Rum Company (and that they donate a portion of proceeds to cancer research and education-focused non-profits). Because I didn’t want to make the rums jealous, I wanted to have a drink with one of them as well – and decided I’d go with a classical influence. Or, at least, a summer favorite from days of yore. Yore here meaning 1947, and the influencer being a drink from tiki hero Trader Vic called The Royal Bermuda Yacht Club.

As you might expect, this is traditionally made with some tropical rum, but I think Puget Sound Rum Company’s Amber Rum 47 (47 because it was made at the 47th parallel), distilled in a Jamaican-style pot still from Colombian organic unrefined cane sugar and aged for a year in ex-bourbon barrels, works wonderfully, thanks to its caramel and vanilla notes. See, those blend (well, they’re neighbors, so it makes sense) smashingly with the drink’s other ingredients. Starting with Lucky Falernum, which comes from broVo Spirits (a distillery that’s also in Woodinville, just like the Puget Sound Rum Company), and which is a high-proof falernum bursting with spice and fruit goodness, and then from there going into Cointreau and lime juice – though I go a little lighter on the lime than Trader Vic. Changing tastes and all that. I think he’d understand, once he had the first sip of this summer lovely!
woodinville-yacht-clubThe Royal Woodinville Yacht Club

Ice cubes
2 ounces Puget Sound Rum Company Amber Rum 47
1/2 ounce broVo Lucky Falernum
1/4 ounce Cointreau
1/2 ounce freshly-squeezed lime juice

1. Fill a cocktail shaker halfway full with ice cubes. Add everything.

2. Give the Club a good shake, but not so much that it makes you sweat. Strain through a fine strainer into a cocktail glass. Raise cheers in a Woodinville direction.

May 30, 2017

Seattle Magazine Cocktail Catch Up

Hello end-of-May-ers (hopefully different from end-of-day-ers). As you end your month, you may be thinking – hmm, I think I might have missed some of A.J.’s recent posts on Seattle magazine? And just in case you’re right in your thinking, well, I’ve rounded up a few choice tidbits that fall into the category you were thinking about below. At least I think.

•    Three Impressions of the Nook
•    Celebrate Spring with New Releases From Local Distilleries
•    Three Impressions of Little Tin
•    Wake up Right with Better Brunch Drinks
•    Local and Inventive Shot-and-a-Beer Pairings

Rathbun on Film