September 20, 2019
Fall officially starts in three days, and I can feel it (this happens when you get to be my age – it could also just be a good thing to say) deep inside. And what does one sip when the fall is about to start and you can feel it, and winter behind it, always, coming? Well, a Whiskey Sour seems like a good choice, with that heft of whiskey and the citrus zing underneath, and then an echo of sweet (to remind you and spring, also always, follows winter). At least that’s the route I’m running today!
The Whiskey Sour
2 ounces Four Roses straight bourbon
1/2 ounce freshly squeezed lemon juice
1/2 ounce simple syrup
Lemon slice, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the bourbon, lemon juice, and syrup. Shake well.
2. Strain through a fine strainer into a cocktail glass. Garnish with a lemon slice.
August 16, 2019
While I like many distilleries from around the world, I like Washington State distilleries best-est. I’m a local-leaner at heart, which maybe isn’t a bad thing. It does mean that sometimes I have recipes on here that are all WA distillers, which could be frustrating if you don’t live here. But then think of this – WA is a great place to visit, and when you visit, you can then visit our wonderful distilleries, pick up the ingredients used here, and, well, enjoy a wonderful life and drink. Boom! I solved all the problems.
The Mighty M is vaguely – very – Manhattan-y, uses two ingredients that have “M” in their names, and is a drink my old pal Joel Meister might like, and that’s where the name comes from. But the drink is based on a spirit without an M, funny enough, Woodinville Whiskey Co. Straight bourbon. An award-winner, if you haven’t had this becoming-legendary bourbon yet, well, you need to make the above referenced trip more quickly! Cause it’s great, aged five years, made with only WA grain from one farm, with a spice, caramel, chocolate taste. And it goes amazing with our other two pals in play. First, a WA-amaro (Wamaro?) that I only became hip to recently, Highside Distillery Amaro Mele. Made on Bainbridge Island on a base of their gin, which itself has an apple-spirit base, using five bitter herbs and aromatics and aged up to six weeks in a used Bourbon barrel, it leans on the bitter side of the amaro world, with a smoky, herby, beautifully bracing taste. You might be starting to think this is one of those drinks that’s good, but solely strong, without a sweeter side. Enter, our third ingredient: Salish Sea Maple liqueur. The first maple liqueur I’ve ever had, this all organic number is velvety and like a better maple syrup (it would make for amazing pancakes). It adds those distinctive maple notes, pairs perfectly with the above two players, and brings just the right light kiss of sweet. Altogether, a mighty drink indeed.
The Mighty M
2 ounces Woodinville Whiskey Co. Straight bourbon
3/4-ounce Highside Distillery Amaro Mele
1/2-ounce Salish Sea Maple liqueur
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add all the mighties, all three. Stir well.
2. Strain the mix into a cocktail glass. If you’re feeling it, try garnishing with an orange peel. Then let me know how it is.
August 9, 2019
Whiskey (with “e” or not) sometimes – or often – gets short shrift in the summer months, when the temperature is as high as modern hemlines. And I can see the point, a little, as whiskey is deep, dark, strong, and not known as a light-stepper. However! I also feel sad for whiskey, and think that there are many ways to utilize it that get the flavor, and also bring the refresh. Take this drink right here, which is a fruity, friendly, thirst-quencher that you’d be happy to have in the backyard as the sun goes down on an August day – or ever around the pool, if that’s your summertime activity of choice.
It starts with a whiskey that was new to me until recently (when some lovely little bottles showed up at my house – I know, I know, I’m lucky), Tommyrotter Distillery’s Triple Barrel American Whiskey
. If you don’t know them already (and really, you should), Tommyrotter is a distillery from up in Buffalo NY, named after the Tommyrotters’ Club of early 20th century artist types, who (as the website told me), “sought adventure, mischief, and inspiration in nature.” I love that! That’s a good story for sure. Which wouldn’t mean as much if the whiskey wasn’t also good, naturally. A blend of three different whiskeys, which is then finished in French oak ex-wine barrels, this tipple is a very amiable and approachable spirit. It has a caramel and vanilla nature, accented by baking spice, apples (dried and fresh), and hints of herbs and other fruit – a little stone fruit here and there. The nose mirrors that taste, while the finish adds a bit more oak. Smooth! And well worth sipping solo.
But also, due to the approachability, dandy for mixing. Here, I brought in two fruit accents, both because I thought they’d match the whiskey well, and cause it seemed summer-y. To me, at least! First up, Rothman & Winter Orchard apricot liqueur
. A brandy-based liqueur, it boasts a rich, lush, tasty that doesn’t get overwhelmed by cloying sweetness like some. Peach bitters from everyone friends at Fee Brothers
rounds things out with its peach-forward-ness. Finally, some club soda (it is hot out, after all), a bunch of crushed ice I crushed myself (good exercise), and a sprig of mint from the garden. I’ve never really thought of mint, apricot, and peaches, but it’s a delight – when the whiskey is in place to make sure everyone plays nice.
My Final Offer
1. Fill a cocktail shaker or mixing glass halfway full with ice cubes. Add the whiskey, liqueur, and bitters. Stir well.
2. Fill a highball or comparable glass with crushed ice (or cracked if needs must). Strain the mix from above into the glass.
3. Top with the club soda. Garnish with the mint. Serve with a straw? I like it, but up to you.
May 28, 2019
I’m continuing along with a little David Goodis, following our stop at Nightfall and peach cordials, all from the David Goodis Start House Noir Classics collection of three books from this prince of the bleak, breathtaking, and sometimes nearly too dark – though Night Squad doesn’t end quite in that manner, though it ain’t exactly all light and flowers, either. There’s an ex-cop gone bad and wondering about going good again, a really bad part of town run by a bad boss who really likes rowing (really!), a bar and some drunks, another bad guy trying to take over, and, well, lots of other stuff, including the below talk on booze and prices and goathead, and I don’t know what that means. Maybe you do? Maybe reading all the past David Goodis Cocktail Talks will help?
The deal is, Jim, there’s an acute shortage or funds. So let’s take whiskey, just as an instance. A legitimate bottle, a fifth, it’s four dollars and up. The contraband booze, the cooked corn and goathead, you get it for a dollar a pint. Of course sometimes it’s poison, but those times are very seldom. Maybe one batch out of five thousand, and you’ll admit that’s a tiny percentage. Chances are, when you drink the homemade juice you won’t be sick the next day. I’ve never had a hangover from the corn or the goat, and that’s more than I can say for some well-known legal brands.
–David Goodis, Night Squad
January 4, 2019
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
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.
October 12, 2018
The other day, decided to browse around the drink library while watching Hammer House of Horror as one does, and was flipping through Jacques Staub’s simply-called classic Drinks from 1914 and came across an intriguing number called The Clifton. At the same time, I was trying to think of a drink to have with Gold Bar whiskey, a small bottle of which had just shown in the mail.
Gold Bar is a blended American whiskey made from three grains: corn, rye, and barley, aged in French oak, and, as they say, “matured by the sea” in San Francisco. I love a good ocean-going yarn! It’s also in one of the more amazing packages, a golden box with a brass Lady of Fortune (illustrated by an artist) coin pressed into the front for good luck. All of which would be only a good story if the whiskey didn’t taste good – luckily indeed it has a friendly taste as well as the shiny gleaming container. Very smooth, very approachable, with a little vanilla and spice and melon scents unfolding into more spice, apple, and vanilla on the tongue.
Its amiable nature made me think maybe it would be good in the Clifton, though that drink originally called for rye, with an equal part of dry vermouth. Along with a dash of Angostura and a dash of “brown” curaçao. I’ll admit, I’m not sure on the latter, and I wasn’t really happy about how the equality-of-vermouth was going to go. So, I went with Pierre Ferrand dry curaçao (the finest available in modern times), and just started playing around with the amounts of our main ingredients. And, voila, we took home the gold. And by that, I mean it all came together into a bright, light, drink, with herbal and botanical hints and a smooth whiskey hum underneath.
1-1/2 ounces Gold Bar blended whiskey
3/4 ounce dry vermouth
1/4 ounce Pierre Ferrand dry curaçao
Dash Angostura bitters
1. Fill a cocktail shaker or mixing glass halfway with cracked ice. Add everything. Stir well.
2. Strain into a cocktail glass, or a glass with an appropriate amount of gilding to match the whiskey. I went the latter route, as it seemed a better route. But you’ll make your own luck.
August 14, 2018
The memorably-titled, Wichita-based, PI-featuring, crime-and-criminals riddled, mystery and murder-packed pocket-style book Hot Summer, Cold Murder
by Gaylord Dodd had too many Cocktail Talk moments to just have one post from it (if you missed Hot Summer, Cold Murder Part
I, then please read it now, as it’ll give you more background). I actually like this quote even more than the first, though it doesn’t feature muscatel, our hero’s (hero of sorts, that is) favorite summertime tipple. But the below quote is a fabulous one, summing up a certain type of bar at a certain time period perfectly:
Tom Silver’s big red and white face swam in an ocean of bar glasses hanging from a rack above the bar. He was the perfect bartender. He spoke when spoken to and otherwise stood leaning against the counter with his arms folded across the massive pad of his enormous gut. The drinks he made were clean and when you ordered call-booze you got what you called. When some woman you were with ordered a Gin Fizz or a Gold Cadillac, Tom made it quickly, correctly, and without the condescending leer of the bartender whose only desire is to stir a jigger of whiskey into a six-ounce tumbler with Seven-Up.
“Waddle it be, Mr. Roberts?”
“Old Grandad with water back, please Tom.”
— Gaylord Dodd, Hot Summer, Cold Murder
December 1, 2017
I don’t actually have a tipsy Italian uncle that I’ve named this after, and because of that, I wake up sorrowful every day. Okay, that’s not true! I did receive a bottle of Uncle Nearest 1856 whiskey in the mail recently though. That’s true! I know, getting whiskey in the mail should make me happy – and it does. True!
Uncle Nearest has a great story. It was made in honor of Nathan “Nearest” Green, a former slave who as the story goes taught Jack Daniel how to distill. Amazing! While it was launched in Portland, OR, it’s made in Tennessee using at least 51% corn, filtered via sugar maple charcoal, aged in new American oak, and bottled at 100 proof. That proof gives it a nice sturdy backbone, mellowed by vanilla and rounded out with hints of sesame and cinnamon in the flavor. It’s a sipper, for sure, and one that’ll warm you and your uncles.
When mixing with it, I wanted to keep that umph and personality, but take a little edge off, and bring some herbal helpers into the party. And I went Italian (as I often do), with Montenegro amaro (which lies on the sweeter side of the amaro scale) and Punt e’ Mes vermouth. Also brought old pal Peychaud along, too. End result is robust, with layers and layers of flavor. I think tipsy uncles everywhere would be proud.
The Tipsy Italian Uncle
1-1/2 ounces Uncle Nearest whiskey
1 ounce Montenegro amaro
1/2 ounce Punt e’ Mes sweet vermouth
1 dash Peychaud’s bitters
1. Fill a cocktail shaker halfway full with cracked ice. Add the whole family. Stir well.
2. Strain into a cocktail glass. Make a second for your uncle (or in his honor, at least).