Sauced

Fourth of July Cocktail from Canlis

A rye whiskey and beer mixer to channel colonial times

Posted by: Jessica Voelker on Jul 03, 2009 at 07:00AM 0 Comments

Photo: Brian Canlis

One final Fourth of July cocktail before the holiday: This one comes from James MacWilliams and while it may befit a slightly fancier get-together than Bohrer’s cooler cocktails, it’s very simple to prepare.

I like that it employs rye whiskey, which is such an American spirit—it is what our forefathers drank, after all. It also has a great peppery, bitter flavor which is a welcome reprieve from bourbon…even for those of us who like our bourbon.

Declaration Cocktail

By James MacWilliams, head barman, Canlis.

In a 12 oz glass, mug, or boot, pour:

“Any fruity rum will do,” says MacWilliams, “but we did commit mutiny after all."

.75 oz Rittenhouse Rye Whiskey, which the bartender describes as “high proof and spicy.”

.75 oz brown sugar syrup

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Fourth of July Guide: Cooler Cocktails from Andrew Bohrer

A bartender’s guide to bbq mixers.

Posted by: Jessica Voelker on Jul 02, 2009 at 02:00PM 1 Comments

Martha Stewart, he’s not. But Andrew Bohrer (formerly of Vessel, now of and Naga in Bellevue, and now of MistralKitchen) has an awesome and efficient method for boozing up your friends on the fourth in style.

“Take a 2 gallon Coleman water jug/cooler and fill it to the top with ice. It perfectly fits a base of one fifth of spirits and the right amount of mixers. Just fill the whole thing, shake, and enjoy cocktails for hours.”

Here are his two favorite “cooler” cocktails.

#1
1 bottle light rum
1/2 bottle simple syrup
375 mL bottle lime juice
1pint strawberries
10 sprigs of mint

Layer 2 inches of ice, 2 sprigs of mint, and some strawberries and repeat until full. Dump in all ingredients and shake very hard for a couple of minutes. (Amateurs may need to enlist a friend to share shaking duties.)

#2
1 bottle bourbon
½ bottle simple syrup
375 Ml bottle lemon juice
4 diced peaches
about one thumb sized piece of ginger root, chopped

Layer fruit and ginger between ice, repeat until full. Dump in all ingredients and shake very hard for a couple of minutes.

“Anyway,” says Bohrer, “that’s what I’m drinking on Saturday.”

Check out more Fourth of July cocktails from Fresh Bistro and Taste.

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Fourth of July Cocktail from Fresh Bistro

Lafayette’s Reward combines local gin with St Germain, orange juice, and fresh chervil.

Posted by: Jessica Voelker on Jun 29, 2009 at 05:00AM 0 Comments

The people at Fresh Bistro are calling this one “Lafayette’s Reward” and it employs Voyager Gin from Pacific Distillery in Woodinville (befitting the restaurant’s local focus).

Here’s the recipe:
1 OZ Voyager Gin
1 0Z St Germain
1.5 OZ orange juice
Local chervil to taste

In shaker, combine booze and juice with muddled chervil. Serve in a cocktail glass with a sprig of chervil.

Find a Fourth of July mojito from Taste here and more on local gins here.

Care to share any Fourth of July entertaining ideas? I sure would love to hear about them.

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Tags: Fourth of July Cocktails

Fourth of July Drinking Guide

Cocktail 1: Liberty’s Mojito from Taste

Posted by: Jessica Voelker on Jun 19, 2009 at 11:00AM 0 Comments

Dear normal people who attend and host barbeques on Fourth of July as opposed to celebrating their independence by drunkgaping at beer fests, I want you to know that I respect your choices. So between now and the Fourth, I’m going to offer you some ideas for liquoring up your friends for the holiday.

The first cocktail comes from Taste, a restaurant that’s so white it makes me want to invent a giant red crayon with which I could draw all over the walls, floors, and tablecloths. (Don’t worry Taste, I’m very lazy. It’s not likely I’ll ever get around to it.)

Here’s what I was given by way of explanation for the drink, from the good people at Taste.
“Rum was a primary liquor in the colonial days due to the colonies proximity and trade with the Caribbean. Cherries, of course, are tied closely to George Washington and his ‘cannot tell a lie’ myth. And the mojito itself goes all the way back to Sir Francis Drake and his pirate days in the Caribbean during the 1500’s.” Argh.

I must have been living in Seattle for too long, because I feel a burning need to point out that the history of the mojito is, in fact, disputed. But wherever it was invented, there’s no arguing that it is one succulent swizzle. And I love the idea of rum-soaked dry cherries. Make the infusion a few days in advance so they get good and rummed up by the Fourth.

Quick note: Don’t forget to use fresh ice! Old ice is gross.

Liberty’s Mojito from Taste

Ingredients:
Rum soaked dried tart cherries
12 mint leaves
1 oz Bacardi [Or other light] rum
1 oz lime juice
3/4 oz simple syrup
Soda water
Crushed Ice

Preparation:
Muddle mint and cherries.
Add rum, lime and simple syrup
Top with crushed ice & soda water
Swizzle twice and garnish with more infused cherries.

For the infusion:
Place 1 cup dried tart cherries and 2 cups light rum together in a sealable container and refrigerate. Taste cherries every day or so until desired infusion is reached. Cherries will keep in rum indefinitely.

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Tags: Fourth of July Cocktails