September 8, 2023

What I’m Drinking: The Lord Charles

We’re in that time straddling summer and fall (though I fully realize fall doesn’t start specifically until the 22nd), which means days that can shade summery but then delve into a crisp fallness pointing to the colder days to come. To make the straddling smooth, it’s preferable that you have a drink that does the same, and if it’s a regal one, too, well, all the better! The Lord Charles fits that bill, with its full-bodied red-wine works-in-winter keep-you-warm Malbec base, mingling with simple syrup, citrus-y lemon juice, smooth dry sherry, and bubbly club soda, that which, with some ice, brings this drink into a level of refreshingness that summer (if you personify) would certainly appreciate. You’ll dig it, and it will dig you (if you think drinks dig people, which maybe they do, why not), and help you do that straddling we talked of. Enjoy!

The Lord Charles

The Lord Charles, from Wine Cocktails

Ice cubes

2 ounces Malbec

1 ounces Simple Syrup

1/2 ounce fresh lemon juice

1 2 ounces dry sherry

Chilled club soda

Lemon twist, for garnish

1. Fill a cocktail shaker halfway full with ice cubes. Add the Malbec, simple syrup, lemon juice, and sherry to the shaker. Shake well.

2. Fill a highball glass three-quarters full with ice cubes. Strain the Malbec mixture over the ice cubes. Fill the glass with club soda, almost to the rim.

3. Twist a lemon twist over the glass and drop it in. Stir briefly. Enjoy the seasons.

October 5, 2018

What I’m Drinking: On the Road to Montefalco

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.

road-to-montefalco
On the Road to Montefalco

Cracked ice
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.

October 20, 2017

What I’m Drinking: Sangria

There are two, no, wait, three problems with Sangria. One: too often when you get it out, it’s an ugly mess that’s been sitting in some bar fridge, aging in a way that kills the brightness and mucks the flavor. That’s the biggest problem, but also easily solvable (make your own! Or go somewhere that makes it with care). The second problem is that most folks restrict it to only the summer months, but a rich, red-wine-based Sangria in the fall (and even winter) months helps deliver citrus and taste and a refreshment that adds a smile to the season/s. Third, when people do make Sangria at home, they don’t use this old family recipe of mine. Too snooty of me, saying that? Maybe. You can either tut-tut me, or make this recipe – I think you’ll act properly. Because you’re a problem-solver!

And while you’re thinking, put your peepers on this groovy Sangria photo from my pal Sara. If that doesn’t get you craving Sangria, well, I’m not sure what to think of you.

sangria

Sangria, recipe from Wine Cocktails

Serves 6

Ice cubes
1 orange, cut into wheels
1 lime cut into wheels
1 lemon cut into wheels
6 ounces simple syrup
4 ounces freshly-squeezed orange juice
2 ounces freshly-squeezed lime juice
1 bottle dry red wine, a Pinot Noir works well, but experiment
6 ounces brandy
Other fresh fruit for garnishing (oranges, limes, lemons)

1. Place the orange, lemon, and lime wheels and simple syrup in a large glass pitcher. Muddle well with a muddler or wooden spoon.

2. Add the orange juice and lime juice, and muddle just a touch more.

3. Add the red wine and the brandy, and stir well (bring a guest stirrer in if needed). Place the pitcher carefully in the refrigerator for two hours or more, but no longer than a day.

4. Add ice until the pitcher is full, and stir slightly. Pour into six stemmed wine glasses or goblets and garnish with fresh fruit.

March 24, 2017

What I’m Drinking: The Rosé Squirt

You’ve probably noticed, spring has sprung. And I’m probably going to be, or already have been, talking springtime talk, and springtime drinks, and frolicking in meadows. But today, instead of that, I’m just cutting right to the chase: this is a dandy, refreshing, light-on-its-feet drink, which you should make for yourself, your friends, and then yourself again. It’s springy.

rose-squirt
The Rosé Squirt, from Wine Cocktails

Ice cubes
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.

February 24, 2017

What I’m Drinking: The Doninoni

There’s no need to yell at me – I realize with the title here, I’m nearly breaking my own soapbox (to stretch a metaphor to the breaking point), or favorite soapbox, as admittedly there are many I like to stand upon. But this one, it’s the one where bartenders make up new drinks and then just name them some bastardization of an existing classic drink. C’mon bartenders, be creative! Though, in this case, bartender heal thyself, as this drink name is partially a play on the classic Negroni. But it’s also a play on my favorite Italian winery, Donini, and really, The Doninoni is so much fun to say! And changed enough (as opposed to, oh, the numerous Strawberry Margaritas I made in college, or something like the Appletini for gawd’s sake) to make me not too egregious, right? Right! If you disagree, drink two of the below and call me in the morning.

doninoni
The Doninoni

Ice cubes
1-1/2 ounces Nat’s gin (I used the gin wife Nat made at Scratch, cause she did such a good job – read more about making gin at Scratch)
1-1/2 ounces Donini Tarragoni (if you sadly can’t get this, another slightly-dry but full-bodied Umbrian red could suffice)
1-1/2 ounces Campari
1/2 ounce grenadine (go homemade or go home)

1. Fill a cocktail shaker halfway full with ice cubes. Add everything. Shake well.

2. Add a few good ice cubes to an Old Fashioned or comparable glass. Strain the mix into the glass and over the ice.

September 20, 2013

What I’m Drinking: Perseverance

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.

perservere

Perseverance

Ice cubes

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.

September 7, 2012

What I’m Drinking: The Lord Charles

This regal number is going to make the transition from summer to fall an easier one. First off, it could, honestly, simply, be consumed in summer and loved by all good countrymen. However, it has enough of a presence to not be all flighty as some summer drinks. Next, it’s called the Lord Charles, and darnit, that means it’s a bit serious like fall. On the flip side of that, remember that Lord Charles was also the name of a famous ventriloquist dummy, so a bit silly as well. See how it straddles the line without fear? With one, or two or three, of these in hand, you’ll move from season to season without a hitch. This recipe’s from Wine Cocktails by the way (a book I suppose you have—unless you’re square).

Ice cubes

2 ounces Malbec

1 ounces Simple Syrup

1/2 ounce fresh lemon juice

1 ounce dry sherry

Chilled club soda

Lemon twist, for garnish

1. Fill a cocktail shaker halfway full with ice cubes. Add the Malbec, simple syrup, lemon juice, and sherry to the shaker. Shake well.

2. Fill a highball glass three-quarters full with ice cubes. Strain the Malbec mixture over the ice cubes. Fill the glass with club soda, almost to the rim.

3. Twist a lemon twist over the each glass and drop it in. Stir briefly with a scepter and serve.

August 16, 2012

Wine Cocktails! Protecting Your Breasts! Woman’s World!

It’s summertime (still—honest) and the living is wine cocktails-y. At least it should be cause wine cocktail are refreshing, and un-snooty, and fun, and delicious, and all that. And recently, as if me saying it aloud and in digital form wasn’t enough, I did a little interview with Woman’s World magazine, so it’s in print. And print is forever. So, pick up the most recent issue of said magazine. I also have the page with me here below (but the whole issue is fun, naturally), which has some wine cocktails talk, two recipes from the book Wine Cocktails, notes about how wine and wine cocktails are healthy (including protecting breasts, which I’m all for and which is just another reason why cocktails are the definition of awesome), and something about Ladybug Bling–which can’t be bad. So, read up:

Rathbun on Film