November 20, 2020
You know, 2020 hasn’t been overly-packed with good days. There have been some, I’m sure and I’m hoping, for everyone, some big-ish good days, and some small-ish good days, even within it all. I had one recently when some bubbly showed up here, which made the day more, well, bubbly. It was also bubby from Italy (you know I love Italy, right?), specifically Trentodoc sparkling wine – Trentodoc being from the Trentino region, which is in the far north of Italy, a mountain-alp-y region, one which also has some Mediterranean-ness on the lower slopes. I’ll admit that’s not the Italian area I know best, but after tasting the sparkling wine from there, I need to know more! Made in the Meted Classico, or classic method, Trentodoc sparklers are also made from picked-by-hands Trentino grapes. Sounds yummy, right? But the proof is in the bottle, as the saying goes, and the one I’m popping off now is Maso Martis Extra Brut Rose.
Starting with its pale pink-y coloring, and enticing effervescence, it’s a wine you’ll want to drink as you pour – which is what you want, right? The taste (pino nero grapes, if you’re interested) has a berry-centric-ness, raspberries, strawberries, and then some currants, with a few delicate herbal notes, too, and a creamy nature ideal for a sunny day, a date night around the appetizer course, or, really, almost anytime. It’s also a swell base for cocktails. Well, you wouldn’t think I wouldn’t try it in a cocktail, right? I do so love bubble mixes, and with a flavorsome rose like this, I had to see how it’d play with others. Starting with another delicious number (and by some crazy occurrence also showed on the porch), but from closer to US home: Clear Creek Pear brandy. Made with Bartlett pears grown in OR (where Clear Creek is), it has a phenomenal pear nature, from the small to the lingering pear echoes, while still maintaining a warming brandy undercurrent. Then, I traveled back to Italy (to help the wine feel at home), with bitter and beautiful classic Campari – which not only adds layers of taste, but a rich redness, which is further underlined by our last ingredient, homemade grenadine. Altogether, what a drink! Refreshing but bursting with delights, and one the showcases and perfectly utilizes the wine and brandy. Dive in.
Far More Red
1 ounce Clear Creek Pear brandy
1/2 ounce Campari
1/2 ounce homemade grenadine (see grenadine recipe here, in the Note section)
3-1/2 ounces Maso Martis Extra Brut Rose sparkling wine
1. Fill a cocktail shaker halfway full with ice cubes. Add the brandy, Campari, and grenadine. Shake it.
2. Strain the mix from Step 1 into a Champagne flute or comparable glass. Top with the bubbly. Stir carefully to combine. Enjoy.
November 13, 2020
Once upon a time (a recent time, admittedly between us friends) I had a drink here on the Spiked Punch drinks blog called Spirit and Substance, within which I dropped tales of some homepage plum shrub and grenadine that a powerful pleasant pal had gifted me and mine. In that drink tale, the plum shrub was used, and now, here, As Luck Would Have It, we’re using the grenadine. And it’s key to have homemade grenadine me thinks, as (in the main) most store-bought grenadine isn’t all that fine. There are a few brands perhaps? But be safe, make your own, and have the lush, tanged, deeply good grenadine you deserve. There’s a homemade grenadine recipe below, if needed. But that’s just the beginning of our luck! With the grenadine here are many more lucky things, beginning with Montefalco Rosso, an Italian wine made of a bland of Sangiovese and Sagrantino. Specifically, here, I used Cantina dell’Alunno Montefalco Rosso, which is robust, fruity (cranberries and plummy-ness), herbal, and approachable. Delicious, I tell you, and the ideal base for a fall-time wine cocktail like we’re whipping up here. To bring more fruits (and a nice belly warming), we’re also adding Sidetrack Plum brandy, made with plums grown not but yards from where the still is that makes this clear, strong, bracing, lovely brandy – oh, made in WA, by the way, much like our next introduced ingredient, Brovo Spirits Jammy sweet vermouth. If you haven’t had the Jammy, then jump on it, cause it really lives up to its name, with a rich, cherry, chocolate, spice flavor. And then, to round and even the flavor, a slip of lemon juice, and a twist of orange. Altogether, a bounty of yumminess that’s lucky indeed.
As Luck Would Have It
2 ounces Cantina dell’Alunno Montefalco Rosso
3/4 ounce Sidetrack Distillery Plum brandy
3/4 ounce Brovo Spirits Jammy sweet vermouth
1/2 ounce homemade grenadine (see Note below)
1/8 ounce freshly squeezed lemon juice
Orange twist, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add everything but the twist. Feeling lucky yet? Shake well.
2. Strain the luck through a fine strainer into a cocktail glass. Garnish with orange.
A Note: Hey, homemade lovers! This grenadine recipe’s a snap to make, and a joy to add to cocktail or soda:
4 cups unsweetened pomegranate juice
1 pint fresh raspberries
4 cups sugar
2 ounces orange flower water
1. Add the pomegranate juice and raspberries to a large saucepan and place over high heat. Cook for 15 minutes.
2. Let the mixture stay at a steady boil, stirring occasionally, for 15 minutes longer, reducing the heat if needed to prevent burning.
3. Slowly stir in the sugar, stirring continuously. When the sugar is completely dissolved, remove the pan from the heat and stir in the orange flower water. When the sugar is completely dissolved, remove the pan from the heat and stir in the orange flower water.
4. Let cool, and strain into bottles. Refrigerate in an airtight container for up to 1 month.
August 21, 2020
Whoa, summer is already deep into its summerness, and I feel I haven’t had nearly enough bubbly sparkly shimmery (while still cooling) drinks yet. It goes so fast! Could be that with all that’s happening in the world, having a celebratory effervescent mix seems, oh, off a bit? But that’d be silly, cause there is still so much to celebrate, every day, if I can be a little starry-eyed. Maybe I’m just lazy (far more likely)? Or maybe I haven’t had the right mixing option?
Luckily, at least for the latter open-ended (potentially rhetorical) question, a nice selection of Chateau Ste. Michelle’s new line of wine in single-serve aluminum bottles recently showed up in the mail (see, that’s something worth celebrating), and the selection included the “Bubbly” white wine variety (or varietal, if you will, hahaha). All of the four different options have screw-top caps for those that don’t finish in one go – but at 250 ml, I can’t see that happening for you! – lovely artsy decoratives (I made that word up!), and come in a 2-pack. The non-Bubbly choices include a crisp, citrus-y Pinot Grigio and a summer-y and strawberry-and-currant-y Rosé that I’ve tasted, and a Something Sweet white wine blend I’m excited to taste.
But back to Bubbly! It’s made from a bountiful blend of Pinot Gris, Riesling, Sauvignon Blanc, Chenin Blanc, Muscat Canelli, and Gruner Veltliner, and delivers a nice apple core flavor, with a little spice, a hint of summer, a dry enough nature, and a clean inviting bubbly-ness. Well worth having chilled all on its own under the shining sun (though I suppose some might be too much in the wine snob category to sip something from an aluminum container – let’s pity them, shall we?), Bubbly also is convivial enough to serve as a solid base for a classic Champagne Cocktail or other sparkling-based cocktail. And the 250 ml size makes it ideal for making two drinks, which is what you’ll want to do so your paramour, bestie, spouse, sanitized neighbor, or other personality doesn’t feel left out. It’s what I did! With that very-legendary and mentioned-above Champagne Cocktail. Side-non-Bubbly-note: I suggest you choose Scrappy’s Orange bitters for your bitters here. Because it has a rich, herbal, bitter-y flavor that goes perfectly (so well that I just ran out of my bottle. That’s the opposite of an occasion worth celebrating).
Champagne Cocktail (using the recipe from Champagne Cocktails: 50 Cork-Popping Concoctions and Scintillating Sparklers, of course!)
1 sugar cube
3 dashes Scrappy’s Orange bitters
Chilled Chateau Ste. Michelle Bubbly white wine
Lemon twist, for garnish
1. Add your sugar cube to a flute in any manner you see fit. Dash the 3 dashes orange bitters over it. Let it settle in for a minute.
2. Fill the flute almost to the top with Bubbly. Garnish with the lemon twist.
May 1, 2020
Well, we’re the midst of spring (as well as being the midst of some other things, but hey, for a moment, let’s just skip those things, shall we? I mean, take our minds off of them with a nice drink, say), and with that, need to be thinking of refreshing moments, like diving into a mountain stream without socks on, or sucking on a peppermint while drinking ice water in a walk-in fridge, or having white wine cocktails, which in the main tend to be refreshers. Take this one, for example, one that utilizes, hmm, is it my favorite white wine? Well, I don’t like to have favorite boozes (cause the others get jealous, ba-dump-bump), but I will say that Orvieto Classico whites tend to agree with me quite comfortably.
Admittedly, there is a range of sorts within this DOC, but they all do I believe have to use Grechetto and Trebbiano – usually, I again believe, a blend of the two in some sort of proportions, but again, can be a range. They tend to be crisp and light, but with intriguing (as opposed to annoying I suppose) fruit notes, like peach and apple. See: refreshing!
Lovely on their own, I also am not opposed to trying to utilize them in a cocktail or mixed drink (as they say), demonstrated in this here circumstance. For this wine cocktail, I used Roio Orvieto Classico, 2018 version, which is reasonable to pick up, and has those peach and apple notes mentioned above, with a welcoming crispness and dry clean finish. It leans I believe heavier into Trebbiano, and has some Malvasia and Verdello grape action going, along with Grechetto. So, nicey nice! And to play with it, I decided on some pals that go smoothly with the wine’s flavor profile, starting with Purus vodka (made in Italy, so an ideal match, and you can read more about Purus here), moving into Fee Brothers Peach bitters, which is fruity on the bitters scale (ideal here, and a treat as a side note just with soda by the by), and then Rothman and Winter’s Orchard Apricot liqueur, which has a lush fruitiness along with a little sweetness (and ties into the stone fruit stuff). Altogether, you’ll want to be young, run green, all that.
I Should Classicoco
1-1/2 ounces Purus vodka
1 ounce Rothman and Winter Orchard Apricot liqueur
2 dashes Fee Brothers Peach bitters
3 ounces Roio Orvieto Classico
3 or 4 good-sized ice cubes (see note)
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the vodka, liqueur, and bitters. Stir briefly.
2. Add the wine, and stir a bit more.
3. Add the ice cubes to a big Old Fashioned or comparable glass. Strain the drink into the glass. Start the coco-ing.
A Note: This would be dandy up, but it was sunny when I was drinking and so I went over ice and really, it was enchanting.
June 7, 2019
“And all shall be well and
All manner of thing shall be well
When the tongues of flames are in-folded
Into the crowned knot of fire
And the fire and the rose are one.”
It is a wild historical fact which I’ve uncovered, as well as just some wild genius, that T.S. Eliot, years ago, wrote a poem (Little Gidding, part of Four Quartets) about this drink that I invented just weeks or months ago. I mean, looking into the future that way is phenomenal! And the drink in itself is fairly phenomenal (I say, humbly) as it mixes together a few ingredients that you might not have thought went together: rosé wine and tequila (which of course is made with fire in a way). But they do! As Eliot predicted. Amazing. Not sure how the other two ingredients tie into the poem, but I feel that’s my fault, not being great at literary criticism. Oh, those other two ingredients include Bluewater’s lovely, and limited (so come out here and get when you can), tantalizing floral and spice Cardamon Elderflower liqueur, and the also lovely Carpano Bianco vermouth, which has a delicate wine, citrus-and-other-fruit, springtime botanical nature. Really, this is a pretty poetic drink all told! Try it, while reading the poem, and see if you agree. And if you don’t, take it up with Eliot.
1-1/2 ounces rosé (something dry but with floral accents works nicely)
1-1/2 tequila blanco
1/2 ounce Bluewater Cardamon Elderflower liqueur
1/2 ounce Carpano Bianco vermouth
Lemon twist, for garnish
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add our four core lines (or boozes, that is). Stir well.
2. Strain into a cocktail glass, garnish with the twist, and get your poetry going.
October 5, 2018
Usually, I try not to have favorites in booze categories. Meaning, I wouldn’t say I have a favorite gin (I like too many, too well), or amaro, or vermouth. Or white wine. However, I might say I have a favorite red wine (other red wines, please turn away now). Or, at least a favorite red wine grape, that being Sagrantino. Growing only around Montefalco, in Umbria (lovely town, by the way, the Falcon’s Mount, also referred to the balcony of Umbria, and worth a visit – great churches, great museum, a few mummies, and more, and the wine, naturally), real Sagrantino di Montefalco uses 100 percent Sagrantino grapes, is aged 37 months at the shortest, and has a deep, rich, color (dark purple) and taste of dark stone fruits. Memorable stuff!
But here’s something I recently found out (thanks to a bottle coming my way). There’s also a Montefalco Rosso wine. It’s a bit like Sagrantino’s more playful younger sibling. Aged just 18 months and blended with 60-80% Sangiovese. The specific bottle I tasted was Tenuta Alzatura Montefalco Rosso, which is 70% Sangiovese, 15% Sangrantino, and 15% Merlot. It’s a beautiful wine, with a light ruby coloring, and also a lighter nature than Sagrantino, probably more approachable for a larger percentage of people, with a fruity nature (red fruit, juicy ones), and hints of spice on the nose and taste, but with a softer finish than its sibling. A nice red wine for a late-summer or fall day. And also, a nice one for making into a wine cocktail.
Of course, as you know, I have a hard time not experimenting with any ingredient I have at hand, and while a glass of this Montefalco Rosso by itself is dreamy, it plays well with others, too. Here, I brought in some Italian favorites, starting with light, slightly citrus, aperitif, Aperol. To match up with that and to balance some of the wine’s fruits, a few dashes of Fee Brothers Orange bitters added to the party – not Italian, but we do have another Italian fav, too. See, I wanted some strong undercurrents, too (sometimes in fall there’s a chill in the air), and wanted to stay Italian-style, and so brought in an underutilized cocktail ingredient: grappa. Specifically: Marolo Grappa di Amarone, which is aged in oak, and which has cherry notes, along with an adaptable nuttiness, that go with the wine perfectly. Altogether, this is a cocktail that’ll have you fantasizing of Italy – and savoring every sip.
On the Road to Montefalco
2 ounces Tenuta Alzatura Montefalco Rosso
1 ounce Aperol
1/2 ounce Marolo Grappa di Amarone
2 dashes Fee Brothers Orange bitters
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add everything. Stir well.
2. Strain into a cocktail glass. Bella, bella.
July 13, 2018
Why, just last week, here on the Spiked Punch blog, I had a delicious summer drink (if I can say that humbly) called Pina’s Potion, which used Les Dauphins Côtes du Rhône Réserve rosé – a bottle of which had shown up via the post. If you haven’t checked that recipe out, you’re in for a treat! Go read about rose cocktail Pina’s Potion now, to learn a bit more about Les Dauphins Côtes du Rhône Réserve rosé and to make your summer better.
Back? Yay! Well, I liked this rosé so much, that I wanted to go down another road with it, because the flavor profile gives lots of avenues one could travel, all different, like every animal is different. To prove this furry point, I give you another rosé cocktail, called Such Animals of Summer. A slightly different (as mentioned) mix, it mingles our rose with another summertime treat, Washington state-based Sidetrack Distillery’s Strawberry Liqueur (they grow the strawberries right on their farm! dreamy), and another French friend for our French rosé, Dolin’s Blanc vermouth, a refreshing, citrusy, teensily sweet number. All together a light, flavorful, cocktail that’s ideal as the summer night approaches.
Such Animals of Summer
2 ounces Les Dauphins Côtes du Rhône Réserve rosé
3/4 ounce Sidetrack Strawberry liqueur
1/2 Dolin Blanc vermouth
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add everything. Stir well.
2. Strain into a cocktail glass. Enjoy the moment.
July 6, 2018
Rosé (the wine, to be clear) is now a celebrated part of many people’s summers. With good reason, due to its light, easy-going-but-flavorful natures (in most situations, that is). Actually, it’s connected so closely with summer, it’s almost a cliché – but what a tasty cliché! However, rosé cocktails aren’t so en vogue, which is a shame, because with the right rosé, you can make a layered, lovely, drink that also fits summer like a well-made bathing suit. I recently received a bottle (I know, lucky!) of Les Dauphins Côtes du Rhône Réserve rosé to prove this theory (well, is it a theory, if I’ve already proved it? I guess now it’s a rule? A law? Something along those lines, but I don’t want to get too sidetracked). A subtle glowing pink color, this rosé has the wine’s refreshing characteristics and an approachable crispness, with attractive fruits notes on the nose and tongue – both citrus and strawberries and more.
It’s worthy when the sun’s out all on its own, but also a perfect plaything when mixed with others. In this case, those others began with Sipsmith London Dry gin, a classic dry gin with just the right juniper surrounded by botanicals and citrus. Then, thinking of our rosé French history, I decided on another French favorite, Pineau Francois white pineau, an aperitif that has a grape-and-hints-of-orange-citrus delightfulness. With that trio in place, the drink was solidly sippable, but not to the heights I wanted. So, I brought in a fourth player, Scrappy’s unbelievable Black Lemon bitters (if you don’t know Scrappy’s read all about Scrappy’s), which brought an earth lemon-ness that rounded everything off. All together – yummy, and a hit for any summer party.
1-1/2 ounces Sipsmith London Dry Gin
3/4 ounces Pineau Francois white pineau
2 dashes Scrappy’s Black Lemon bitters
3 ounces chilled Les Dauphins Côtes du Rhône Réserve rosé
1. Fill a cocktail shaker or mixing glass hallway full with cracked ice. Add the gin, pineau, and bitters. Stir well.
2. Strain the above into a white wine glass. Add the rosé. Stir, gently, to combine.