Tom Waits

Or at least that is what went through my head after I read Andrew’s post on the topic of this month’s Mixology Monday. What was I going to write about (other than my first reaction)?

Sure I had listened to his music but for many years I didn’t think he was all that good. Certainly not my kind of music. Then about 5 years ago I had two friends recommend Tom Waits to me. I downloaded a couple of songs and would give them a listen once in a while. Not very often but, at times, it would fit my mood and it was better than I remembered.

But what should I write about? Should I write about a drink he mentions in a song such as the Singapore Sling in Shore Leave, the good Bloody Mary from Frank’s Wild Years or some other drink? No, that wasn’t working for me.

When I listen to his music, I feel like I am sitting is a seedy, smoky bar drinking a glass of booze. Nothing fancy and the only complexity is in the flavor and my thoughts. In short, Tom Waits makes me think of Scotch. Or Scotch makes me think of Tom Waits. The line is a little blurry here.

Scotch was the drink of choice of my maternal grandfather who drank a 1/2 gallon of cheap scotch every two days. He started the morning with a glass or three, drive to his regular bar, drink away the day, come home for dinner and drink until he stumbled to bed. He was the best lesson I could ever have regarding alcoholism and its effects on those around the alcoholic. Needless to say, I didn’t like Scotch.

Until 6 months ago. Two friends convinced me to give it a try and, like Tom Waits’ music, I found some that I enjoyed, some I didn’t and some that were just interesting. Therefore I decided that I will try to match some Scotches to songs by Tom Waits. Or Tom Waits’ songs to Scotches. The line is a little blurry here.

Ardbeq 10 with Pasties And A G-string (Small Change)

This is where my discovery began and, while not the best example, it holds a fondness for me. I brings a smile to face and is a staple in my collection.

Oban 14 with I Hope That I Don’t Fall In Love With You (Closing Time)

This one just came out of nowhere and didn’t fit with what I had experienced in the past. In many ways it doesn’t fit the stereotype but there was enough to make sure it belonged.

Bruichladdich 10 with Jockey Full Of Bourbon (Rain Dogs)

For me this is the archetype of the genre. Not overwhelming by an means, it exposes both the complexity and savory nature that makes one want a repeat. In fact, sometimes I just want to set think on a loop.

Glenmorangie 10 with Hearattack and Vine (Heartattack & Vine)

To me, it isn’t one that I would choose normally but at at times it fits my mood. It is a little too rough for my taste and, while there are some interesting points, it isn’t my cup of tea.

I would like to thank Corey and Jason for convincing me to give Tom Waits a chance and thank Murray and Andrew for convincing me to to give Scotch a chance.

Now after you finish rolling your eyes, give me a moment to describe where I am travelling and my destination. When I finish, you can take a cab back to the bar…

Traditionally, the Old Fashioned is a simple mixture of whiskey, simple syrup, bitters with a dash of orange oil. And that isn’t wrong. In fact, I would say that is Ambrosia served by a the gods. However,there may be other gods.

For example, I once met the god of tequila old-fashioned. It came to me in the guise of a respado named Chamucos. This mythical being came to me one evening after I asked my friend if he could make a tequila old-fashioned. He looked at me as though I had grown a second head. At first I assumed that was because I asked for some thing unusual. After I consumed this bit of luxury, I learned that he had looked at me strangely because he had always assumed that I had experienced this great drink.

Then a worshiper of Fernet-Branca decided that I was a heathen and needed to experience the true glory of an old-fashioned with Fernet-Branca. At first I sincerely doubted this drink. It sounded like one of those ‘too cool for you’ cocktail that bartenders present to customers.

I was wrong.

It is an unexpected delicious drink that exposes the (*over-rated’) deliciousness of a Fernet-Branca. (Yes, Kevin, I just admitted that I was wrong. Fuck off!)

Nathan Weber, the the self-proclaimed bartending deity from San Francisco that was visiting Seattle (I’m teasing you my friend), asked what I would write about this Monday. After witnessing the  glory of the Fernet and Tequila old-fashioned, Nathan smiled. He smile broadly. The, without turning, he reached up, plucked a bottle from the shelf and presented it in front of me. It was Ransom Old Tom Gin. Then his broke into an evil smile and asked ‘Do you want to come over to the dark side, my friend”?

I was ready.

No, I wasn’t. The old-fashioned with Ransom made the others weep in comparison, I was hoping to just say “It’s ok” but that would be a lie. Beyond whiskey, this was truly a great old fashioned.

Yes, you need to have one (or two).

Fast forward a month and I am standing in my kitchen thinking “What am I going to have?” I wanted to make a Southside but I didn’t have any mint. Then my eye fell on that bottle of Flor de Caña. I picked it up, cracked the seal and took a smell. It had a strong molasses smell with a hint of promise. I took a sample and it had a much more interesting flavor than I am used to in a rum. While being sweet it had this oak flavor that lingered and made it much more complex than most rums I have experienced. Then again I haven’t had too many rums.

So there I was with an interesting rum and a bit of craving. So I quartered half a lemon, tossed in a teaspoon of sugar, muddled a bit and added three ounces of Flor de Caña and had a try. It didn’t work.

It wasn’t bad but it wasn’t working. It was heavy and seemed to need something to liven it up. So I added a quarter ounce of Gran Marnier. That livened it up but there was too much citrus. I felt like I was on the right track but I didn’t know what to add.

Then I remember the Cavalier. I really like the cavalier and the reason I think the tequila work with the cream is the addition of Galliano. So after I finished the failed drink, I made it again but with Galliano instead of Gran Marnier. That was much better. The rum was still there and noticeable but the addition of Galliano made it a much happier drink.

However, I recalled a conversation I had with an acquaintance that to get more consistent taste, it was better to use juice unless there as a reason to muddle. In this case, i didn’t think I had one so back to mixing. An ounce and a half of Flor de Caña, half ounce of lemon juice, half ounce of simple and a quarter ounce of Galliano with a lemon twist to finish it off.

Now, after finishing most of that bottle of Flor de Caña, I have to admit a fondness for this drink. I suspect I will be buying more of this rum.

Martinique

• Flor de Caña, 7 year-old Grand Reserve – 1 1/2 oz
• Lemon juice – 1/2 oz
• Simple syrup – 1/2 oz
• Galliano – 1/4 oz

Shake over ice and strain into a cocktail glass.

“So what are you having, Paul?”

I had just sat down at the bar in Zig Zag Cafe on a Friday night and Murray was asking my favorite but dreaded question. I love this question for the promise of something delicious but dread it for the many options available to me. This night was no different. I wanted something like a Manhattan but a little different.

Thankfully, I had recently picked up a new iPhone application, Flip ‘N Drink (review). On of the nice features of this application is that it has a button on the drink page that says “If you like this drink, try…”. So I asked Murray for a moment while I started the program. After I hit this button on the Manhattan page and paging through a few suggestions I found the…

Dubliner

• Irish whiskey – 2 oz
• sweet vermouth – 1/2 oz
• Grand Marnier – 1/2 oz
• orange bitters – 3 dashes

Stir in a mixing glass with ice and strain into a chilled cocktail glass. Garnish with a cherry.

(photo courtesy of Flip ‘N Drink application)

“That’s pretty good” announced Murray after mixing the drink. After being served, I am please to agree. The scent of orange is striking as you bring the glass up. It delivers a smooth, silky orange and whiskey flavor with a mild Irish bite. Oh yeah, it was delicious.

“What are you having there?” asked the guy sitting next to me.

“It’s a Dubliner. It is like a Manhattan but with Irish whiskey.” I replied.

“I like Irish whiskey. I will have one of those.” Soon the guy two friends also ordered their own.

“I never made this before tonight and now I have made four of them. What have you started?” Murray joked.

“Don’t blame me. Blame Gary Regan.” I quipped.

The Dubliner was created by Gary and Mardee Haidin Regan for St. Patrick’s Day, 1999. Beside being listed in the iPhone application, it is also in his book, The Joy of Mixology. He also discusses the drink in this article, which is about making twists on classic cocktails, the theme of this Mixology Monday.

Now, if you will excuse me, I believe I will have another.

What drink do you suggest for the delicate palate of the cocktail neophyte? Something boozy and balanced, sure – but one wrong suggestion could relegate the newbie to a beer-drinker’s life. To which go-to cocktails do you turn to when faced with the challenge?

Just a few months, I was a cocktail neophyte. For many, many years, I ordered some tasteless vodka and tonic and really didn’t know any better. Everything else just tasted like a big glass of booze. Then two things happened. I quit smoking and I went to Las Vegas with Rumdood.

As of last November, it had been a year since I had quit smoking after 19 years. In that year, I had noticed that everything was tasting very differently. Dishes that were staples for me were now bland and I began to branch out trying different foods.

Then, last December, I decided to have little vacation and go to Las Vegas. I contact Dood and discovered that he was going to be there the same weekend. When we met up, we decided to head to dinner. At dinner, he took a look at the drink menu and mentioned something about how they had a drink called an Aviation and it had the proper ingredients. So I said “what the hell” and decided to give it a try. This led to two days of trying different cocktails and this little blog. As Steven Colbert would say “Damn you Rumdood!”

However, the Aviation is not the drink I would select to break someone into cocktails. Recently, my mother came over for dinner and, while I was mixing up a drink, asked me to make her something she would like. Now, she mainly drank either light beer or white wine in the past so I certainly didn’t want to startle her with something overwhelming. I wanted it to be light on the palette, friendly and a little familiar. I selected to make her a Sidecar variant.

Mom’s Sidecar

• Brandy – 1.5 oz
• Cointreau – .5 oz
• Lemon juice – .5 oz
• Simple Syrup – .5 oz

Shake in a shaker with ice and strain into a chilled cocktail glass. Garnish with a lemon twist.

Now, the Sidecar is normally just Brandy, Triple Sec and lemon juice with varying ratios depending on who you talk to. For example Robert Hess’ ratio is 4:2:1 (video). David Embury’s was 8:1:2 (thanks to Cocktail Hacker for having the recipe online). Cocktail DB has two recipes with 3:1:1 and 1:1:1. Personally, I prefer a 3:2:1.

However, as good friend reminded me the other day, it is not about the number but rather the intent.

My goal with this one was actually make it similar to a sweet lemonade and get Mom more interested in cocktails rather that sticking religiously to a particular recipe or ratio. So I exchanged 1 part Cointreau for 1 part of simple syrup to make it more like lemonade.

And it worked for Mom. She purchased the ingredients and equipment to make a Mom’s Sidecar because she like it and it makes her curious about the next cocktail.  Isn’t that the intent of a first time experience?

Nestled in the middle of the residential area on the western side of Capitol Hill, it shares the block with a Top Pot Donuts, a pizzeria and a pub on the corner. There was  seating outside for about 16 or so but, since it was in the 30’s, nobody was using it.

When I entered it was at 10:30 PM on a Wednesday and the bar was crowded. So crowded that there was no room at the bar and only one table available. Admittedly, they only had a 55 person capacity, but for a quiet Wednesday that was pretty good. The crowd appeared to be mainly local residents between 25 and 40. It certainly had the feel of a neighborhood joint rather than a cocktail lounge.

The interior had an Asian motif like a former Chinese restaurant converted to a lounge, which is not the case. There were approximately 8 small four-top tables against the right wall as you entered that look great for conversation with friends or a date. There was a larger eight-top table to the right in a semi-secluded section that would be suitable for a larger celebration of friends. The bar had seating for around sixteen or so. The lighting was dim and there were small candles in red globes throughout the bar. The music was noticeable but not overpowering so it was certainly not necessary to yell to communicate.

Shortly after ordering my first drink a spot at the bar opened and I slid in for a view of the bartender working. Immediately I noticed that all the juices were freshly squeezed when the drink was ordered.  Another thing I noticed is that the patrons were ordering cocktails rather than booze and mixers (rum and coke, vodka and soda, etc.). Also there wasn’t a particular rush to get the drink to the customer. While the bartender was quick and efficient, he also took the time to make certain the drink was properly prepared, just as I had witnessed in the other cocktail bars in Seattle.

After a bit, Will (the bartender) and I began talking and looking for my next drink. Noticing I liked rye whiskey, he suggested the Toronto…

Toronto Cocktail

• Rye whiskey – 2 oz
• Fernet Branca – 1/4 oz
• Simple syrup – 1/4 oz
• Angostura bitters – 2 dashes

Stir in a mixing glass with ice and strain into a chilled cocktail glass.

While this sounds like something I would enjoy, I just could not get into it. For me it tasted incredibly sour and bitter. Noticing my reaction, Will tossed the Toronto and recommended a Last Word…

Last Word

• Gin – 1/2 oz
• Maraschino liqueur – 1/2 oz
• Chartreuse – 1/2 oz
• Lime juice – 2 dashes

Shake with ice and strain into cocktail glass.

To me this drink was a touch on the sour side but it has become a regular in my repertoire.

In a nutshell, Sun Liquor is now one of my preferred haunts in Seattle. It has the right mix of neighborhood bar and well-crafted cocktails. I look forward to enjoying warm summer evenings on the sidewalk seating on shady Summit Avenue with friends.

I made a Sidecar the other evening but was requested to make it a bit more sour. So…

• Brandy – 1.5 oz
• Grand Marnier – .5 oz
• Lemon juice – .5 oz
• Lime juice – .5 oz

Add ice and ingredients to shaker. Shake and strain into a cocktail glass.

Personally, I don’t like it very much since I found it to be very sour. However if you want something very sour, you might give this a try.

Rye Sweet and Sour

Lately I have been on a rye whiskey kick, mainly in a Manhattan. So, once again, I selected rye as a base and went for something with both a sour and sweet taste similar to lemonade.

• Rye whiskey – 2 oz
• Lemon juice – 1 oz
• Simple syrup – .5 oz
• Agave nectar – .5 oz

Once again this is a shake and strain cocktail.

I find this one very refreshing and a little cautionary. This one seems to go down much faster than regular cocktails.  Perhaps a little too fast.

Wry Coffee Rye Whiskey – 1.5 oz Rum (white) – 1 oz Cointreau – .5 oz Coffee – 8 oz Half & Half – 1 oz Vanilla Extract – 3 drops Cinnamon – 3 dashes Pour Rye, Rum and Cointreau into coffee mug. Add Coffee, half & half and  vanilla extract. Stir with teaspoon. After stirring, apply cinnamon to top. Optionally, whipped cream can be added before applying the cinnamon.

This wasn’t too bad but I had two just to be certain. This mainly tasted like coffee with half & half but with a hint of whiskey and creamy orange flavor. If you aren’t a fan of a Coffee Nudge or Irish Coffee, this presents a milder alternative. Especially on a cold day, you should have two just to be certain.

First, I had this pretty bottle of Tanqueray Gin just begging for a little attention. I also had the better part of a bottle of Grand Marnier that was left over from a margarita and BBQ night.

So I created a 3 to 1 mixture and had a taste. It was just way too sour and those two alone weren’t going to work for me.

So after a little hunting around  in the pantry I stumbled upon some Agave Nectar. In case you haven’t tasted Agave Nectar, it is very similar to honey in taste but not nearly as thick. I added a teaspoon and that did quite a bit to mellow it out but it still  seemed to be missing something. On a lark, I added two pinches of kosher salt.

Shaken and strained into a cocktail glass, it was good but I was looking for a little spiciness. Adding a dash of two of cinnamon on top did the trick.

When first sipped the cinnamon made my tongue tingle as a warm up. Then I could taste the gin with a hint of orange and agave followed by a clean finish.

Since I was watching Survivorman while I was concocting this beverage I decided to call it Stroud.

Stroud

• Tanqueray Gin – 3 oz
• Grand Marnier – 1 oz
• Agave Nectar – 1 tsp
• Kosher Salt – 2 pinches
• Cinnamon – 2 dashes

Fill shaker with ice and add Gin, Grand Marnier, Agave Nectar and Salt. Shake and strain into a cocktail glass. Powder top with dashes of cinnamon. Alternatively, do not use ground cinnamon but garnish with a cinnamon stick.