April 27, 2018
I can’t really tell you anything about the creation of this drink – what to led to it at least. It’s a secret, in a way, and in another way, I just can’t remember. This is a big drink! And one that’s interesting, in yet another way (a third way?), in that it marries wine and rum, yet I didn’t think of it for Wine Cocktails, instead thought of it for a pal o’ mine . . . but wait, I can’t tell you about that. In a way (fourth way), it almost feels this could be a wonderful winter warmer, in a mulled wine way (fifth). Especially because it also has a coffee component, which goes well with warming liquids, but gives it a way (the sixth way) into being a morning drink, too. Though I like it best served cold, after dinner, where it’s deep, dark, nature would go well in our seventh way, with chocolate. Hence the reason it’s called what it’s called, instead of the honestly-makes-more-sense “seventh way.”
The Foregone Conclusion
3 ounces Cesari Sangiovese Riserva or another intense full-bodied red wine
1-1/2 ounces dark rum
1 ounce Galliano Ristretto or other tasty coffee liqueur
1/2 ounce Punt e’ Mes
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add everything. Stir well.
2. Strain into a goblet or wine glass. Or two, if you feel like sharing – this is a good-sized drink, and sharing might not be bad.
February 23, 2016
I do a monthly column (along with various other things) for Seattle magazine (sure, you can be jealous), and until recently it was called Bar Hop, and had me chatting about a single new bar in the wondrous city I live within. But now it’s changed up a little, still a single bar, but with the focus lighting a little more on a single cocktail within said bar – and it’s not just new bars anymore, either, and is called (for now, at least) the Bar Method. And for the first one, I visited one of my favorite Emerald City bars of all, Liberty, which is about to celebrate its 10th anniversary! Amiable bartender Laura Bishop was my shaker, and made me a delicious wine cocktail called the Red October. But heck, don’t let me ramble, go read the article now.
July 10, 2015
Hey, remember a week ago, when I had a special summertime cocktail featuring Amaro Lucano? The drink was called Good Luck In Pisticci, and was pretty darn amazing (if I can say such without being called someone-who-pats-themselves-excessively-on-the-back). If you missed that post, somehow, go back and read it now. It has lots of info about the particular amari called Lucano, and more. Go on, go read it. Okay, now back to this post, where I’m not going to say anything except that I ended up making two special summertime cocktails with Lucano, and this is the second. It’s also a wine cocktail, for those who understand that wine cocktails are awesome. But enough of this – make the below and be happy.
2 ounces dry red wine (I used Terragoni, from Donini, my favorite Italian winemaker)
1 ounce Amaro Lucano
1/2 ounce Sidetrack Blackberry liqueur (from right here in WA)
3 ounces chilled club soda
Fresh blackberries, for garnish
1. Fill a goblet or other awesome glass (a highball works) three quarters full with ice cubes.
2. Add the wine, Lucano, and Sidetrack Blackberry. Stir briefly.
3. Add the club soda and a few fresh blackberries. Stir again, briefly. Enjoy the sunshine.
PS: The name of this means “off track” in Italian, a reference both to the fine folks at Sidetrack, and the fine Italian ingredients in this.
September 20, 2013
Sometimes, you (or I – though if this doesn’t happen to anyone else I’ll eat my hat) forget about a drink that you actually really like. There are so many drinks out there! Then you come back to it like an old friend after that first sip and think, why did I not drink this for so long? I recently had this moment with the Perseverance, which is a recipe featured in Wine Cocktails. It’s actually a nice end-of-summer-beginning-of-fall drink, so fit my mood as well. Tastiness.
1 ounce vodka (I think Rocket vodka is good)
2 ounces chilled Maryhill Rosé Sangiovese
1/2 ounce maraschino liqueur
2 dashes Peychaud’s bitters
1. Fill a cocktail shaker halfway full with ice cubes. Add the vodka, rosé, maraschino, and bitters. Shake well.
2. Strain the Perseverance equally into two cocktail glasses.
July 24, 2012
At my wonderful Locatails class last weekend at the wonderful Pantry at Delancey, one of the wonderful assistants (there was a lot of wonderful last weekend) asked me in passing about drinks made using rosé. I was going to round a few up for her, then people started coming in, I started talking, and somewhat forgot. Until now, when looking at the weather and realizing that we might, actually, be in for some more sun this week in Seattle. And when the sun’s out, a light-but-interesting drink like the Rosé Squirt is in (said drink from Wine Cocktails doncha know). So, now, I’m belatedly answering the question from last weekend and getting a wonderful drink on.
1 ounce maraschino liqueur
3 ounce dry rosé wine
Chilled club soda
Maraschino cherry, for garnish
1. Fill a highball glass three-quarters full with ice cubes. Add the maraschino liqueur and rosé. Stir briefly.
2. Fill the glass almost to the top with chilled club soda. Stir again, a bit more than briefly. Drop a cherry on top and serve.
June 18, 2012
It seems like summer is upon us (at least everywhere outside of my little corner of the northwest, as it’s, oh, 50 degrees and cloudy here. Which might lead you to think I’m complaining. But I’m not. Cause I know July and August will be wonderful and everyone living outside of here will be melting, melting, like a bad witch. Not that I want everyone to head this way duing those months, though. A few, sure, but not everyone. The bars would be too crowded. But I digress). Which means it’s time to start focusing the sipping on seriously refreshing liquid solutions. And when I want refreshing and light and summery stuff, I usually start by browsing Wine Cocktails, which is a book of my very own. It’s full of prescriptions for the summer months (not actual prescriptions, for those head-shaking pharmacists in the room. But I think you know what I mean), including the below number, the Cactus Berry. A relative of the Margarita (another fine sunshine-y drink), the Cactus Berry goes like shoes and socks with spicy food and rising temperatures. This recipe’s for two, cause summer’s more fun in pairs.
3 ounces Merlot
3 ounces white tequila (blanco, yo)
1-1/2 ounces Cointreau
1 ounce fresh lime juice
2 lime slices for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the Merlot, tequila, Cointreau, and lime juice. Shake exceedingly well (as if you were shaking cactus thorns from your hands).
2. Strain the mix into a cocktail glass. Garnish with the lime slice and serve.
PS: I think using Herencia Tequila or Dos Manos Tequila will make your summer even more memorable.