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

September 30, 2016

What I’m Drinking: The Presidential

This, oh, topical drink goes far back for me. I created it for my very first drink book, Party Drinks, way back in 2003. In hindsight, it’s really just mini-variations on about 10,000 other drinks, starting with the whiskey sour and moving forwards, sidewards, and backwards. But I still dig it, and still love calling it the Presidential cause it’s such a boon to election seasons when you sometimes need a drink with a bit of a wallop underlying strong citrus and some sweet to make everything more cuddly.

However, to do it right, you need a bourbon you believe in (hey, I also sound election-y). I had mine this time with WA-state Heritage Distillery’s Duel Barrel Bourbon (which is only available at Total Wine & More, but that store is nearly nationwide, so track it down). It’s aged in charred new American oak barrels first, then in whiskey barrels that have held small batches of pure vanilla extract. As you’d expect, it has some vanilla notes, but not annoyingly so, and also some nice spice and oak. It really mingles well with lime, which surprised me for a second (until remembering that rum, lime’s cocktail partner on many occasions, often also has vanilla happening). Here, it all comes together. Trust me!

You may find this drink helpful over the next month and so. I suggest serving it in a tennis-themed glass, as elections are sometimes, oh, tennis-y as things are batted, knocked, and hit back and forth.

presidential

The Presidential

Ice cubes
2-1/2 ounces Heritage Distilling Duel Barrel Bourbon
3/4 ounce freshly-squeeze lime juice
1 ounce simple syrup (you could easily go less if you wanted, and older me might even suggest it, however after a big presidential debate, for example, I often feel I deserve the extra sugar)
Lime slice, for garnish

1. Fill a cocktail shaker or mixing glass halfway full with ice cubes. Add the bourbon, juice, and simple. Shake well.

2. Add a good amount of ice cubes, or one or two really large cubes, to an Old Fashioned glass. Strain the mix through a fine strainer over the ice. Garnish, turn off the TV, and drink happily.

September 6, 2016

Seattle Magazine Cocktail Catch Up

Hey, guess what? I’ve written some fun and exciting (well, I think so!) items about booze, bars, and booze for the mighty Seattle magazine lately, and just in case you might have missed them (which would make me sad), I’m going to list them right here and now:

•    German Cocktails at Altstadt, Vote for Local Distillers and More
•    Three Impressions of Corvus & Co.
•    New Gin from Wildwood Spirits and More Distillery News
•    Super Chilly Summer Drinks in Seattle Bars
•    Three Impressions of The Nest

* See all Seattle magazine pieces by me

December 22, 2015

Drink Local (Washington State Local!)

If you live in WA State, you should be excited – for about 10,000 reasons, though here I’m talking about our explosion of interesting, tasty, and fun distilleries. Hopefully you’re already drinking drinks utilizing the bottles put out by our worthy distilleries. If not, then check out a piece I recently wrote for the stalwart Seattle magazine, 7 Must-Have Bottles for Stocking Your At-Home Bar. If you don’t live in the W-A, well, come visit, so you can also stock your home bar in a manner that’ll make you feel all sorts of happy.

November 3, 2015

Seattle Magazine Cocktail Catch Up

Hello pals and gals! It’s time for you (wonderful person) to catch up on reading my (not-as-wonderful, but certainly trying, person) posts and pieces done recently for the swell Seattle magazine! These tipsy gems include:

•    Bartenders Tell Us: What’s the Scariest Drink to Serve on Halloween?

•    3 First Impressions of the Bar at Naka

•    The Rules Regarding Cocktails at Distilleries Have Changed

•    Westland Peat Week Kicks Off, Tieton Fall Cider Releases

•    Award-Winning Local Bourbon, Tailgating Fun and More

•    3 First Impressions of Everett’s Bluewater Distillery Bar

•    Woodinville Whiskey to Release its Flagship Straight Bourbon Whiskey

•    3 First Impressions of Jude’s Old Town

*See all Seattle magazine pieces by me

September 22, 2015

Warm Up With Washington State Rums

I know, it’s September. That doesn’t mean it’s cold yet. But, but, but, I can feel the cold in the mornings when I walk the best dogs in the world around one of the best blocks in the world, feel that cold behind my ears, people! Which means I want to warm up a bit, and one of the good ways is with some rums from Washington State! Don’t believe me? Read this rummy piece I wrote for the sweet Seattle magazine, called 6 Washington Rums that Bring the Beach to You. Really, you should drink some rum while reading. Though you haven’t read it yet, so you may not know which rums to drink? Hmm, this is a conundrum. I may have to have more rum to think it over.

January 20, 2015

Moonshine is Shining in Washington State

Moonshine has made a huge comeback onto legal liquor store shelves lately, and much of it is pretty darn swell, dropping the burns-you-all-the-way-down personality for one of tasty-but-strong. And guess what? Washington State has some of the finest ‘shine around. Learn more in a moonshine article I recently wrote for Seattle magazine.

*Read Washington Moonshines to Drink Now

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