February is here, a month known for hearts and presidents and the birthdays of famous dog-owners (the last very subjective). As the presidents in reference here, in this month, calendarically are those who kick-started or had serious impact on the US, we’re talking males, fathers or father figures or both, and perhaps bourbon lovers (conjecture, unless time machines are on offer), and historically sort-of noble (naturally history is written by those who, well, are able to write it, and without the aforementioned time machines hard to declare nobility – which is a hard word to define anyway – in a way, but go with it, okay), which makes this the ideal month for this drink. A noble drink, I may say, especially if you live in and love WA state (as I do, in the main), as nearly every ingredient here is from WA – oranges excepted. We’re talking some seriously tasty state stalwarts, too: Woodinville Whiskey Co.’s delicious straight bourbon, Brovo Spirits’ bouncy Orange Curaçao, and Scrappy’s uniquely awesome Black Lemon bitters. Plus, a dollop of Seattle Distilling Company’s beautiful brandy – if you have it. That latter is hard to come by, unless you hoarded (like me) a last sip from a limited-release bottling. If you weren’t so lucky (or forward-thinking), then sub in another reputable brandy, please. It shouldn’t make the drink too less noble. It is a swell sipper, for February – or any ol’ month in the year.
I originally made this for NewDay Northwest, as evidenced by the snappy wallpaper behind the drink!
It’s the first of July, which means that the fourth of July is only days away (poor first of July, always in the shadow – at least here in the US – of its holiday sparkling calendar sibling). On the fourth of July, people tend to have picnics, think (one hopes) about what makes this country the country it’s been for the last few hundred years, and blow things up with brightly-colored mini booms. The latter of which, between us, I’m not too fond of, as I’ve always had pups that don’t like it. So, if you’re in my neighborhood, keep it down, ya hear! But to balance things out, let me offer you this explosive (in taste!) firecracker of a drink, the ideal drink for the day of fireworks (though don’t have too many and then get around matches – a deadly duo if ever there was one), one so ideal I believe I’ve proposed it before as a fourth favorite. The bourbon, vermouth, Pernod (a nod to the revolutionary French), grenadine (homemade if you love your country – check out the homemade grenadine recipe here), and orange bitters combo is a tasty holiday treat. I use Scrappy’s Orange bitters below, and Woodinville Whiskey Co. bourbon, because A: they are both awesome, and B: supporting your local makers is about as patriotic as it gets. Now, don’t forget what we said about keeping the noise down for dogs!
Some drinks just really get you – or, get me, as I’m typing, but I don’t think I’m the only one this happens to, so went with the “you” to encompass the world of people (like you) who like drinks. Does that make sense? If not, well, I understand. I also understand that this drink gets me, due to have just two ingredients, which line up with the two places I’ve lived in the last, oh, 23 years, Washington state and Italy. I’m cheating a tiny bit on the last one, cause the Italian ingredient is the legendary Meletti anisette (an all-time favorite of mine), which is made in the Le Marche region, where I didn’t actually live (I was in north Umbria pals), but I’ve been there, and I love this anisette, so let’s go with it. The other ingredient is made right here in W-A, and right outside of Seattle – it’s (spoiler alert) Woodinville Whiskey Co.’s swell bourbon. So, that’s why this drink gets me, cause of that combo. It also gets me cause of the wonderful taste. Now, what drinks get you? And does everything finally make sense (here’s hoping!)?
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.
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.
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.
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.
