What I’m Drinking: Coronado Heights Flip

Coronado Heights is a castle. Jeremy Sidener, the gentleman bartender who created this drink, is a king of shakers and stirrers. That almost seems enough said right there! But to delve more deeply, he’s also the owner of the venerable and deservedly venerated Eighth Street Taproom in Lawrence, KS, (a must-visit bar by the way) and has been making and serving delicious drinks to all and sundry for many years, bringing the cocktail awesomeness to another level, the tops in KS and really all the Midwest. A champ. The castle that gives name to this flip (creamy, egg-lovely, sherry-tastic) might not be a champ in all the castles in the world, but it does sit on a hill outside of Lindsborg, Kansas, where I grew up, so I am inordinately fond of it in some ways (though it’s only from 1932, and more of a family picnic spot when such things are allowed, due to the views around it, then a historic monument of deep note). But not as fond of it as I am of drinks made by Mr. Sidener! I have my priorities straight, as should you.

Coronado Heights Flip

Ice cubes

2 ounces Harveys Bristol Cream sherry

1 ounce Kahlúa

2 heaping tablespoons freshly whipped cream

1 egg

1 teaspoon sugar

1/2 teaspoon grated Mexican chocolate for garnish

Thin orange twist for garnish

1. Fill a cocktail shaker halfway full with ice cubes. Add the sherry, Kahlúa, cream, egg, and sugar. Shake extra well.

2. Strain, slowly, into a Champagne flute. Garnish with a sprinkling of the chocolate and the orange twist

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What I’m Drinking: Melt the Snow

I’m sorry, I can’t help myself, baby, it’s cold outside. There, I did it, I sung the song that once was neat, and now has sadly been covered into oblivion. A shame, really. What’s not a shame on a cold-outside-day is this winter Washington warmer. It’s a curious choco-mix in one manner, in that it mixes hot chocolate and whiskey, which isn’t seen often. Silly, that. Here, the whiskey side is Scratch’s straight whiskey. Scratch (you should know this!) is a delicious distillery out in WA, specifically Edmonds, WA. They make all kinds of bottled things, starting with gins, and moving along. Their whiskey can be hard to get, but is worth tracking down, due to its singular (and single-barrel), mash bill, which utilizes a line-up of “old world” grains I hadn’t seen together before: spelt, millet, white winter wheat, and malted barley. Scrumptious stuff. Also scrumptious, the other WA-made ingredient used here, Salish Sea distillery’s organic allspice liqueur. Salish Sea is from Lacey, WA, and makes an incredible array of all-organic liqueurs, a line-up covering classic flavors and more esoteric numbers. And if that wasn’t enough scrumptiousness, a little Seattle-made Scrappy’s orange bitters adds the final touch here, in a mighty-fine way: you put a few drops on top of the whipped cream topping, and the bitter scents waft up as you drink. So, what are you waiting for? Warm up.

Melt the Snow

1-1/2 ounces Scratch Straight Whiskey
1/2 ounce Salish Sea allspice liqueur
2 ounces hot chocolate
Whipped cream
Dash or two Scrappy’s orange bitters

1. Add the Scratch whiskey and Salish Sea allspice liqueur to a mixing glass. Stir briefly.

2. Warm a coffee mug or sturdy glass goblet by running it under hot water, and then drying it quickly.

3. Add the hot chocolate to the mug. Slowly and smoothly, add the whiskey-liqueur mix, stirring while you add.

4. Top with whipped cream, and then sprinkle a little bitters onto the whipped cream.

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