Two weeks ago, I had the chance to visit Washington, DC while on a business trip. I didn’t have a lot of time while I was in the area, and I needed to get up early every morning, but I still wanted to get out and try at least one or two of the many cocktail bars that I had heard about in the area. David Wondrich’s write-up on the best bars in Washington, DC last summer made The Columbia Room sound like a good first stop, and I was fortunate enough to be able to get a reservation. I arrived a bit early for my reservation though, and I also needed to eat, so I visited another bar from the same owners that is just down the street: Hogo.
Tonight started off with a simple goal: use some of the week-old lemons in the fruit bowl in a cocktail. Obviously there are a ton of citrus cocktail options and I wanted to try something that I hadn’t had in awhile. I settled on the Aviation, which is a classic among classics and combines gin, lemon juice, maraschino liqueur, and creme de violette. After I had all the ingredients out in front of me, including the creme de violette that was hiding behind several bottles on a bottom shelf, I had the following thought: how can I make a new cocktail by substituting the creme de violette for something else? Continue reading
About a year and half ago, I reviewed a bottle of Los 2 Compadres Single Cask Sour Mash whiskey. Just recently, our now former neighbors reached out to me. It seems the folks at the distillery really appreciated the review and they wanted me to try out a bottle of their new and improved product. To be clear, I received this bottle for free but I am not receiving any other compensation for writing this review. If I was, I’m sure the distillery owners would be a little annoyed since I’ve been sitting on this bottle for well more than a month.
The bottle that I received, as shown in the picture above, is labeled Dorwart Mexican Whiskey Special Reserve Single Cask. It is 45% alcohol by volume and seems to have been aged longer than the previous product that I reviewed. My understanding from my former neighbor is that this bottle is a special release and represents some of the best product produced by the distillery to date. More information about the distillery can be found on their new web page.
Anyone who follows me on social media, at least Twitter and Facebook, is probably aware that my wife and I have been working on a cocktail book for the last year. Originally, the idea was to create a book to give to our friends as a gift for Christmas 2012, but obviously we were a little too ambitious and it took us until early December 2013 to finalize a draft that we were happy to print and share with friends. Hey, at least we finished it!
As of mid-December, you can now purchase either a hardcover or a paperback version of the book on Blurb, a relatively high-quality printer of one-off books. This means that the books are currently a lot more expensive than they would be if produced in bulk, but the output is still fairly high quality.
If your browser is compatible with the Blurb book preview widget, then you should see a complete preview of the book that you can scroll through below. Otherwise, click here.
I was very happy today when my new bottle of St. George Spirits Dry Rye Reposado Gin arrived on my doorstep. Aging gin has become trendy in the last year or so among many microdistilleries and this aged version of St. George’s Dry Rye gin, which is much like a genever, is one of the latest to be released. This seemed like a fun occasion to write another blog entry, for the first time in awhile, and to break out some of the other aged gins from my collection.
Here’s what I tried out:
- The aforementioned St. George Dry Rye Reposado Gin (49.5 abv)
- Rusty Blade Gin (K&L exclusive batch KL1112, 62% abv)
- Peterman Platinum Graanjenever Special Reserve (40% abv)
- Ransom Old Tom Gin (44% abv)
I can’t believe that a month has already passed since the last Mixology Monday, but my disbelief may have something to do with being almost a week late with my previous (and first ever) MxMo post. In fact, it hasn’t quite been a month yet since I wrote that first post. This month the theme is “Humbug!” and is hosted by JFL of Rated R Cocktails. If you couldn’t guess from the title, the goal is to explore anti-holiday cocktails.
I spent a bit of time brainstorming about what would make a cocktail “anti-holiday.” The suggestions in the introduction to the theme make sense. Tiki drinks are appropriate given that they’re tropical and fruity. Bitter and spirited cocktails could be anti-holiday, provided they aren’t too spiced or herbal. My two best ideas ended up being a little too hard to execute on the short lead time that I gave myself: 1) a cocktail designed for sharing but with the straws tied together and a “no sharing” sign, or 2) a cocktail that takes the “humbug” a little too literally and is garnished with a deep fried insect (which also would have been good for last month’s theme).
Instead, I turned to my cocktail books. Beta Cocktails seemed like a particularly good source for anti-holiday cocktails, and I was not disappointed. Right there on the second page of recipes was the Ashtray Heart, a dark, bitter, and smokey cocktail that combines Smith & Cross with two vermouths and a mezcal rinse.
Erik Ellestad, courtesy of Beta Cocktails
1 oz Smith & Cross
1 oz Punt e Mes
1 oz Dry Vermouth (Dolin Dry)
Stir and strain into a coupe rinsed with a smokey mezcal. Express the oil from a grapefruit twist and discard.
The name for this drink is very appropriate. The normally distinctive hogo flavor of the Smith & Cross merges with the bitterness of the Punt e Mes to create a flavor that is very reminiscent of the aroma of an overfull ashtray that should have been emptied a week ago. The smokiness of the mezcal furthers this notion, though I think it would have worked better with a smokier mezcal than I had available (I used Sombra).
A further exploration of Beta Cocktails revealed several other anti-holiday cocktail possibilities, and I also chose to try out The Warning Label.
The Warning Label
Maks, courtesy of Beta Cocktails
1 oz Cynar
1 oz Demerara 151 rum
1 oz Punt e Mes
1 dash Regan’s orange bitters
1 dash Grapefruit bitters
Stir and strain into a chilled cocktail glass rinsed with Campari. Garnish with a lemon twist.
This cocktail opens with a fairly prominent citrus note, especially given that it contains no juice, and then some of the bitter notes of the Cynar and Punt e Mes become apparent. It is not obvious that it contains a 151 proof rum, though I imagine that it might be if you tried more than one. I would say this was the preferred cocktail of both my wife and I, which probably makes it less anti-holiday than the Ashtray Heart. I expect that I’ll be making it again, perhaps in the near future.
This month’s Mixology Monday topic is “Garnish Grandiloquence,” hosted by Joseph Tkach of the fantastic blog Measure and Stir. This is the first time that I’ve attempted to participate in Mixology Monday and I found this theme to be a particularly challenging topic on which to start. I think the reason it was difficult is that, in my experience, garnishes break down into two categories: simple garnishes like citrus peels that add an important element to the drink and complex garnishes like the sausage and bacon on a stick in a bloody mary that look cool but add very little to the drink. The former category is straight-forward and seems to have very little room for innovation, whereas the latter category just doesn’t seem that important.
Last night was Leianna & Morgan’s wedding at the Bybee Farms Blueberry Farm in North Bend, WA at the foot of Mt. Si. The wedding had a country theme and an awesome bluegrass/jazz band, not to mention a beautiful and very entertaining ceremony officiated by Leianna’s cousin Billy.
My role was to provide the cocktails for the reception. A couple months ago I did a tasting with Morgan & Leianna to choose the drinks that we would serve, and, as I wrote about previously, they selected the following cocktails:
- Gin-Gin Mule
- Blue Lavender
- Mai Tai
- TBD Whiskey Punch
- Dark & Stormy
Details for each of these can be found below.
For the week of Independence Day, my wife and I were lucky enough to take a trip to the big island of Hawai’i. As always, I spent a little time researching the bar scene in advance of the trip, and going into the trip I was not that optimistic. My fears were largely confirmed when the bartender at one of the fairly expensive hotel bars we visited agreed to make me a Negroni and returned with an odd combination of gin, campari, and soda water. I guess we can call that a Negronicano for the mixture of the recipes for the Negroni and Americano?
We did find two places that I liked however, and conveniently they are on opposite sides of the island. You’re always within an hour of a good drink no matter where you are on the island!