September 8, 2017

What I’m Drinking: Arturo’s Hairy Hands

I recently posted a delicious Italian-inspired drink on the Spiked Punch called The Translation of Giuliana Monti, which I made up for a wonderful night of literature, laughs, and liquid libations. The night centered around the jolly and masterful writer Andrew Sean Greer’s newest, entitled LESS, a book you must buy (I talk about it more in that earlier post, which you should go read, and then you should go read LESS, and now you’re back), and during said night we chatted, joked, took questions, read from the book (well, Andy did), and drank two drinks came up for for the occasion and named after characters in the book.

andy-greer

This one, the second, is called Arturo’s Hairy Hands, named for the main character’s tour guide in Mexico City, and is a rare beast in that it has two base spirits. Savor it while savoring LESS and be a happy reader and drinker.

arturos-hairy-handArturo’s Hairy Hands

Cracked ice
1-1/2 ounces Woodinville Whiskey Co. bourbon
1 ounce Maguey mezcal with agave syrup
1/2 ounce Alessio sweet vermouth
1 dash Bittermen’s Xocolati mole bitters
Orange twist, for garnish

1. Fill a cocktail shaker or mixing glass halfway full with ice cubes. Add everything but the orange with your hands. Stir well.

2. Strain into a cocktail glass. Garnish with the orange twist. Sip and read. Sip and read.

January 15, 2016

What I’m Drinking: The W&A

Hey, happy 2016! Sorry there have been few posts for the last few weeks, but I went to Italy for the holidays and wasn’t able to post due to having wine in each hand. Well, wine, pizza, cheese, and grappa. And amari. And Negronis. And pasta forks. You get it! But now I’m back with a swell and simple drink for your Friday. So easy. So delicious. Just like one wants early in January. It has two key ingredients: Woodinville Whiskey Co’s new bourbon and amaretto. If you need to use another bourbon, well, I feel sorry for you. On the amaretto, I used my homemade version (recipe below), and if you can’t use that, well, I feel sorry for you again. But it would still be a good drink I think, even with slightly different ingredients. Try it! And let me know.

w&a
The W&A

Ice cubes
2 ounces Woodinville Whiskey Co. bourbon
1 ounce homemade amaretto
Wide orange twist, for garnish

1. Add a few good-sized nice ice cubes to an Old Fashioned or comparable glass. Then add the bourbon. Then the amaretto. Stir well.

2. Garnish with that orange twist. Enjoy the New Year.

A Note: To make An Enticing Amaretto (from Luscious Liqueurs) follow this recipe:

1 cup skin-on whole raw almonds
1 Tablespoon orange zest
2-1/2 cups brandy
1 cup white sugar
1 cup brown sugar
1-1/2 cups water
1 Tablespoon vanilla extract

1. Using a chef’s knife, roughly cut the almonds into smallish pieces. Add them, the orange zest, and the brandy to a large glass container, one with a secure lid. Stir well. Place the container in a cool, safe, place, away from the sun. Let sit for two weeks, swirling occasionally.

2. Add the sugars and the water to the medium-sized saucepan. Stirring occasionally, bring the mixture to a boil over a medium-high heat. Lower the heat a bit, keeping the mixture at a low boil for five minutes. Turn off the heat, and let the syrup completely cool in the pan. This step can be done anytime during the two weeks mentioned in step 1, as long as the syrup is refrigerated until it’s added to the liqueur.

3. Add the syrup made in step 2 and the vanilla to your secure container. Stir well. Place the container back in a cool, safe, place, away from the sun. Let sit for two more weeks, swirling at least every other day.

4. After the final two weeks, carefully strain the mix through double sheets of cheesecloth into a pitcher or other container, one that you can easily pour out of–there’s no need to spill.

5. Next, get two new sheets of cheesecloth, and strain the amaretto into bottles or jars with good lids–or one larger container. Serve either chilled or at room temperature, depending on your mood and inclination.

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