I recently created a drink to be auctioned off at the Seattle Shakespeare Co. charity auction, and used the play they’re performing this summer, The Two Gentleman of Verona, as the lift-off point for said drink. I also wrote a headnote detailing how it all came together. And now you get to read it all below (as well as making the drink, which was delicious, if you’re inclined).
In Act 3, Scene 1 of The Two Gentleman of Verona (being performed by the Seattle Shakespeare Company this summer at the Wooden O – don’t miss it), Speed says, “She will often praise her liquor,” to which Launce responds, “If her liquor be good, she shall: if she will not, I will; for good things should be praised.” And now you know where this drink’s title comes from, a drink which will hopefully be as worthy of praise. To create this refreshing delight, we’re starting with an ingredient not as utilized in summer: bourbon. Specifically, Woodinville Whiskey Co. straight bourbon, named 2020 Best Straight Bourbon. Our bourbon base is in honor of SSC board member and ex-Kentuckian Mary Park, who has revitalized many a weary traveler at her fireside with it.
But to make the hearty, innards-warming whiskey cross-dress as a thirst-quenching hot weather enchantment, some specific partners on the drink stage were demanded. First, a homemade strawberry simple syrup, strawberries being the epitome of a sunshine daydream (and a fruit that plays unexpectedly well with bourbon). Next, another local delight, like our bourbon and the SSC, Brovo Spirits Lucky Falernum. A rum-based, turbinado-sweetened liqueur, Lucky is flavored with orange, lime, pineapple, ginger, star anise, nutmeg, cinnamon, and allspice. Yummy.
Those, however, aren’t the only local treats: there’s also a dash of Scrappy’s Black Lemon Bitters, a truly unique (and uniquely delicious) bitters that delivers bright lemon and floral notes alongside earthy spice. Of course, to reach true summer heights, in a play or a drink, the palate and mind must be raised in an effervescent manner, so club soda and ice join the case here, too. For the final scene, a garnish of fresh strawberry and mint. With that, you have a summertime sipper that’s nearly as memorable as the next Seattle Shakespeare Company play you’ll see (sadly, you shouldn’t take the drink to the play – that much goodness in one spot might be too much). Thank you for your support!
1. Fill a cocktail shaker halfway full with ice cubes. Add the bourbon, simple syrup, falernum, and bitters. Shake well.
2. Fill a highball or comparable glass three-quarters up with ice cubes. Strain the mix from step 1 over the ice and into the glass.
3. Add the club soda to the highball glass. Stir, gently, working to combine. Garnish with the strawberry slice and mint sprig.
A Note: To make your own strawberry simple syrup isn’t as hard as memorizing any of the Hamlet soliloquies. Just add 1-1/2 cups chopped strawberries (any stems or leaves removed before chopping), 1 cup sugar, and 3/4 cup water to a small saucepan. Bring the combo to a boil over medium heat, stirring regularly. Once it’s boiling, reduce heat to bring it to a low boil. Boil five minutes – during this when the strawberries get soft, crush some against the pan’s side with a wooden spoon. This helps release flavor. When the five minutes is up, remove from heat and let cool completely in the pan. Then strain through a fine strainer (and funnel, if needed), into a bottle with a good lid. It will keep in the fridge for two weeks, and goes well with just soda, too, for those under 21!
I’ve mentioned the delicious canned Sprezza spritz-style drinks made up here in WA before, and I’m sure I’ll do it again, because they are awesomely awesome. The Blanco variety is delish, and so so swell in summer, and there’s a newer Rose’ that is dreamy, but today I’m sipping the Sprezza Rosso side of the trio. Made from Mancino Rosso vermouth, Scrappy’s Orange bitters (hence the Washington connection if you were wondering), and sparkling mineral water, it delivers a swirl of effervescent rhubarb, burnt orange, and caramel with an ending brisk bitter kiss. Bellissimo! And – which you might expect given its Italian connection – Sprezza Rosso goes perfectly with a good slice of pizza. So, that’s what we’re having today, amici!
Sprezza Rosso
Ice cubes
1 can Sprezza Rosso
Orange twist
1. Couldn’t be easier: fill a wine glass three-quarters up with ice cubes. Pour the Sprezza over the ice and in the glass. Twist the twist, and drop it in. Take a bite of slice, take a sip of Sprezza.
Well, I apologize – I really should have had this cocktail up on February 29, as that was leap day and this is a leap year and this drive, or drink, is leaping (with flavor! And in the name). It’s not the Leap Year, which is another drink, but somewhat related, and, well, just would have been good to have on or nearer to the actual leap day, though I suppose I’m still having this drink within a month of it, and darn it, the drink’s still good (and related in little ways to other drinks like the Sidecar and various other gin and Cointreau and vermouth and lemon drinks, so if you like that or those drinks, then you will be fond of this I’ll bet, maybe even leaping over things to have it), and sometimes that can weigh even more than an appropriate story, though as I’ve told you time and time again, good stories make good drinks even better. So, maybe pretend it’s still leap day? Having a couple of these tangy, botanical, citrusical, drinks might help with the leaping, or lead to both leaping and jumping. Maybe skipping too! Which would be fun.
The Leaping Drive
Ice cubes
2 ounces gin (I used Washington-made Kur gin, and it served me well)
3/4 ounces Blanc vermouth (I used Dolin, and it was a reliable delight)
February is here, a month known for hearts and presidents and the birthdays of famous dog-owners (the last very subjective). As the presidents in reference here, in this month, calendarically are those who kick-started or had serious impact on the US, we’re talking males, fathers or father figures or both, and perhaps bourbon lovers (conjecture, unless time machines are on offer), and historically sort-of noble (naturally history is written by those who, well, are able to write it, and without the aforementioned time machines hard to declare nobility – which is a hard word to define anyway – in a way, but go with it, okay), which makes this the ideal month for this drink. A noble drink, I may say, especially if you live in and love WA state (as I do, in the main), as nearly every ingredient here is from WA – oranges excepted. We’re talking some seriously tasty state stalwarts, too: Woodinville Whiskey Co.’s delicious straight bourbon, Brovo Spirits’ bouncy Orange Curaçao, and Scrappy’s uniquely awesome Black Lemon bitters. Plus, a dollop of Seattle Distilling Company’s beautiful brandy – if you have it. That latter is hard to come by, unless you hoarded (like me) a last sip from a limited-release bottling. If you weren’t so lucky (or forward-thinking), then sub in another reputable brandy, please. It shouldn’t make the drink too less noble. It is a swell sipper, for February – or any ol’ month in the year.
I originally made this for NewDay Northwest, as evidenced by the snappy wallpaper behind the drink!
As another year rolls us round the sun, here’s a liquid wish of sorts that the four winds all blow pleasantly for you this year (whatever that means – it certainly sounds nice, I feel, which is a positive), without any one direction overwhelming. If you’re of a traveling bent, you can also take it as a wish that said winds blow you to whatever corner of the world you’re traveling to, and safely. The drink itself is blowing us to England, first, via solid, reliable, junipery Boodles gin, secondly to France, via the delectable Pierre Ferrand Orange curaçao, thirdly to Colorado thanks to the echoing-the-alpine-peaks Breckenridge Bitters, and then finally to the island of Trinidad through a dash of Angostura bitters. Plus, a stop-by at Florida or California or wherever your oranges come from (as there is an orange twist). Have one of these now, and then may fair four winds blow fairly on us all this year.
Here’s a pretty number, one which might make a swell, delicate (though flavorsome), boozy bouquet for your post-Christmas (if you celebrate such) sipping, or for consuming during the late morning hours when the presents have been most-probably opened, and when you’ve had perhaps almost enough of the fam’, and when a drink might make the rest of the day smoother. No judging here, friend! This is also a swell number for having before the year ends, as the name itself points towards giving ol’ 2023 (in this case) another viewing. Was it all you imagined? If not, or if so, this drink’s combination of Hangar 1’s intriguing (and light) Rose Vodka (now available most spots, it seems), made from, well, rose wine and vodka, and a whole field’s worth of flowers, from older classics crème di violette and Lillet Blanc to newer classic Scrappy’s Lavendar bitters, this very combination will help you imagine even more things for next year, once that one final look at last year is gone. A holiday helped on all sides, really. Try it, and see.
When the weather is cold and getting colder (as it is for us here in the northwest), it’s best to look towards those creatures who might be more used to the chillier temperatures than us puny humans. Take the Walrus, for instance. Large-tusked, able to navigate icy waters as if they were a warm bath, singing Walrus songs the whole time, and willing to shake up this warming cocktail between dips. You may not have known that not only does the Walrus provide the title here, but in addition created the delicious rye, sweet vermouth (Punt e’ Mes is my choice), Cointreau, simple, orange bitters (I used Scrappy’s, naturally), combo. I may, between us, be making that up. Not the delicious part, but the walrus creation part. But how cool if I’m not! Either way, this’ll keep you warm while you ponder the idea.
Here’s a nice number that straddles somehow the summer, while still having a base that seems more fall-ish (rye, specifically Woodinville Whiskey Co. delicious rye. If you can get their rye finished with toasted applewood staves, do that. Do it now). Probably cause of the ice and soda and sorta tiki-ish St. Elizabeth’s Allspice Dram and the citrus from some fresh oj, and some local robust and fruity cherry brandy (the real stuff, not the sugary stuff that calls itself cherry brandy — I used Oomrang cherry brandy, which is yummy), but whateves. It’s a dandy treat, even here in August. I originally created it during the lockdown year of 2020, which you might remember, and which you might like to forget. The drink’s heft – while still staying light-ish on its feet mind you – might help with that! Even though that time was tough, there were I’m sure good things to come out of it, so maybe let’s not forget it completely. Like this drink, for example! Well worth remembering and having again.
1. Fill a cocktail shaker or mixing glass halfway full with ice cubes. Add the rye, allspice dram, brandy, and oj. Shake well.
2. Add one big ice cube or a couple decent-sized ice cubes to a chalice of some glittering kind (no need to turn into savages). If none is at hand, an Old Fashioned, big one that is, can work.
3. Strain the drink through a fine strainer into the glass. Top with the club soda. Stir carefully to combine.