Here’s a nice number that straddles somehow the summer, while still having a base that seems more fall-ish (rye, specifically Woodinville Whiskey Co. delicious rye. If you can get their rye finished with toasted applewood staves, do that. Do it now). Probably cause of the ice and soda and sorta tiki-ish St. Elizabeth’s Allspice Dram and the citrus from some fresh oj, and some local robust and fruity cherry brandy (the real stuff, not the sugary stuff that calls itself cherry brandy — I used Oomrang cherry brandy, which is yummy), but whateves. It’s a dandy treat, even here in August. I originally created it during the lockdown year of 2020, which you might remember, and which you might like to forget. The drink’s heft – while still staying light-ish on its feet mind you – might help with that! Even though that time was tough, there were I’m sure good things to come out of it, so maybe let’s not forget it completely. Like this drink, for example! Well worth remembering and having again.
1. Fill a cocktail shaker or mixing glass halfway full with ice cubes. Add the rye, allspice dram, brandy, and oj. Shake well.
2. Add one big ice cube or a couple decent-sized ice cubes to a chalice of some glittering kind (no need to turn into savages). If none is at hand, an Old Fashioned, big one that is, can work.
3. Strain the drink through a fine strainer into the glass. Top with the club soda. Stir carefully to combine.
People, like you (yes, you!) who have read this blog for a while, or at all, know that I’m what people call an equal-opportunity-drinker. Meaning – I tend to like almost all families of imbibables, and am open to trying pretty much everything. This doesn’t translate into me sipping on anything that tastes like gutterfied gasoline. But it does mean that I, for example, really like sherry, but also really like rye, and lemon, and etc. Also, it means that I’m not afraid to try non-traditional items in cocktails. For another example, I’ve tasted more cocktails with vinegar lately, and loving them, and have wanted to make a few myself. Luckily, I recently came into possession (thanks to Corinne from the LEG, or the Lisa Ekus Group, the finest folks in the land) of a bottle Boyajian balsamic fig vinegar, an all-natural combo that seems ideal for a dressing or a drizzle, but for me also screamed – cocktail! And thus the Atta Boy was born, which combines the beautiful Boyajian vinegar with rye, sherry, and a lemon twist. The result is fantastic, savory but with a nice rye base, a tiny bit tangy and a smidge sweet, all topped by the zing of citrus. Give it a whirl and your tastebuds will thank you.
