It’s April, you old so-and-so! That means summer (or Mr. Sunny Suntimes, as it’s called by some) isn’t too far around the corner, what with its rum drinks and poolside parties and pirates. With that, I suggest you start practicing your summer drinks now, so you can be known as Drinkmaster HW (for hot weather) when it gets here. And here’s one to start practicing with, not a known drink worldwide yet (though known enough to carrying its own second moniker, “rum-daddy”), but a darn good one, featuring a hearty base (or spirit-kick, as they say) of Flor de Caña rum shimmying close with Brovo’s delightful Lucky (it already has a nickname in its name!) Falernum, Pierre Ferrand’s now classic orange curaçao, Scrappy’s dancing on the tongue Orleans bitters (did you know Scrappy was a nickname of a real person? It is!), and a touch of lemon and simple. The very latter I like, as it seemed to smooth the edges (or tan lines, if you will), but if it’s too sweet for your taste, drop it like a name you’re not fond of.
Okay chums, I realize that Saint Patrick’s Day is just around the corner (Monday, I believe), and so many are looking for drinks specifically to celebrate it this weekend and the days around the day. Which is dandy! Though, I am very much of the opinion that you shouldn’t restrict your drinking of Irish-inspired tipples to this time of the year, as there are so many delicious products made there, and so many delicious drinks using said liquid delights. Take the Tipperary, for example. It’s a lesser-known (but should be better known) classic from the 1930s, which combines a nice helping of Irish whisky with two herbally heroes, the sometimes-hard-to-track-down-but-worth-the-tracking Green Chartreuse, along with Punt e’ Mes sweet vermouth (you could sub in another, but the slightly drier Punt e’ Mes goes perfectly here).
Speaking of subbing, you could go subbing in a range of Irish whisky in here, but I’m going with McConnell’s Irish Whisky, which delivers an amiable taste, with vanilla, nutmeg, spice, and a little smokiness. Blended and aged five years in American oak, it plays well with our other bottled partners, and has quite a history, as McConnell’s began whisky making in 1776, before a fire destroyed 500,000 gallons of whisky and a chunk of the distillery itself, not long after which U.S. prohibition came and finished the job. But like a tipsy phoenix, the distillery rose again and began sending out whisky around the world not too many years ago, whisky to be enjoyed any day, and in cocktails like this one.
Not but weeks ago (a short time in the grand scheme of time, which is quite a scheme indeed, and when you think about it, sort-of a mug’s game in a way, but one we can’t get out of, outside of one ending way, much is the pity) I had a variation on The Bobby Burns called The Midshipman Burns. And now, already, I have here another sort-of variation on the theme – but it’s a mighty good theme! This variation takes us a little farther afield, but also, not so far afield. Man, I’m musing today! Which is what happens when you drink a drink as flavortastic as this one, but also one that has a decent-sized wallop of Scotch as the base (going Speyburn single-malt 10 year, which is tasty, and also mixes well while maintaining its Scotch-ness). Makes the mind move, as Mr. Robert Burns himself would agree with. And then our other ingredients, legendary French herbal monk-a-rific liqueur Bénédictine, itself a wonder of time, and spicy, rich, smokey wonder Ancho Reyes chili liqueur, another wondrous number, are such intriguing players on this particular cocktail stage, which bring a very individual nature to this drink, a nature given another highlight via our last ingredient, earthy Peychaud’s bitters. Altogether, they won’t stop time, but they sure will make it more fun to follow.
Poor Harriet, she was so sad, as she didn’t have a partner to sip bubbly cocktails with on Valentine’s Day (it is, by the way, Valentine’s Day today, if you’d forgotten), and was thinking she’d spend the whole day alone, staring out the window, sighing as sad music played in the background. But then she came up with this very drink, with a gin base (London-dry style here I think), and lover’s favorite, the pretty Parfait Amour (which, if you don’t know, is florally with citrus and spice cuddles), a bit of fresh orange juice (brilliant Harriet knows fresh is best), a dash of Peychaud’s bitters, some bubbles in the form of prosecco, and a tiny bit of simple syrup (she wavered a bit here – you might too, and dropping the simple is okay). Once she whipped up this drink, she had offers for days from people wanting to be her valentine. But then she realized spending a day alone and not buying into the corporate holiday is actually quite lovely, and she made herself one of these and enjoyed it immensely.
Well, it’s already deep into the winter holiday season, and I haven’t yet put up a sparkly drink suggestion for your holiday gatherings, because I am lazy, or busy, or some combination of the two? Either/or, you may still need a special sparkler to make your holiday party stand out from the party pack, or to enthrall your relatives with, or to just make yourself because you deserve a nice shiny drink at the end of the year, I think you do! For all of those occasions, let me present How Silver-Sweet, a treat this time (or any time) of year. It uses Castello del Poggio sparkling Moscato, which is light on its feet, featuring pretty fruit notes, including peach, pear, and strawberry, swirling about the sparkly bubbles. It’s a wee sweet (in the best way), and goes delightfully here with Strawberry brandy (a true fruit brandy is what you want, dry, crisp, no additives), Pierre Ferrand’s lush orange curaçao, and a dash of earthy Peychaud’s bitters. It’s bound to make the holidays even more jolly.
How Silver-Sweet
Cracked ice
1 ounce strawberry brandy
1/2 ounce Pierre Ferrand orange curaçao
1 dash Peychaud’s bitters
3-1/2 ounces Castello del Poggio sparkling moscato
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the brandy, curaçao, and bitters. Stir well.
2. Strain into a wine glass (or flute). Top with the moscato. Stir briefly.
It’s nearly the 31st of October, or Warlockoween, the day (or/and the weekend before depending on what day of the week the 31st falls on) when everyone follows along with the below video, drinking their Warlock (the mystical mix of brandy, Strega, limoncello, orange juice, and Peychaud’s bitters that has been favored by magicians, sorcerers, conjurors, witches, and the like for thousands of years) and then turning into zombie spell-casters. Fun! Watch and learn and fall under its spell. A spell also good on something called Halloween, which hasn’t taken off yet like Warlockoween, but hey, it could.
I made this smoky, fruity, herbally, wonderfully wonderful (if I can say that ‘umbly), lots of ingredient having, good in late summer, double base spirit (!!), globe-trotting, full flavored, curvy, talkable, sippable, not too strange even if it looks sorta strange, shaked up but not over-shaked, dreamy in the afternoon (but also in the evening, and maybe even at brunch), delightfully friendly tipple for the first time a ways back. I think it was in honor of all the electricians who put the cables and cords into my various houses (though maybe it was in some sort-of smoky way a doubling down on smoke during one of those Seattle days when there are sadly fires on the east side of WA, bringing smoke our way, as this has a double smoke shot), but if not, then hey, have it, and toast to your favorite electrician. Some, or one (the Chase Smoked vodka, from the UK) of the ingredients might not be super easy for all to get, though the internet is a smashing (and scary) place, but trust me: it’s worth it.
In late August, as you know (but I’m going to refresh our memories anyway), in many parts of the northern hemisphere, it gets rather hot. Or really hot. Or crazy hot. And in those hot days, it’s best to have a bubbly, cooling, drink, one that perhaps is a little lighter on its feet (read: not quite as strong) while still bursting with flavor, as long as said bursting doesn’t increase any temperature reading. Also, in late August, for some, it’s a time when you realize that you missed out on summer vacations (by choice or circumstance), and want to quickly remedy the sitch. This drink won’t actually take you on a vacation, but it does metaphorically (or drinkaphorically) do so, as it’s two key ingredients are Italian aperitif Aperol and British aperitif Pimm’s No. 1 Cup. The drink itself is named after a port city in Genoa, Italy, with the Pimm’s standing in for English sailors who used to dock in said city. Neat, right! And so, by drinking this effervescent (bubbles and refresh uptick via ginger ale) treat, you will both be taking a European trip, of sorts, and taking the heat off. Quite a combo.
