Fall is here. That means it’s time for cozy layers, warm drinks, good books and serious baking. Since chocolate and coffee go hand-in-hand (especially this time of year), I wanted to create a boozy, caffeinated, chocolaty frosting that you can spread on just about any of your favorite fall-inspired treats. Coffee liqueur like that of Portland’s New Deal Distillery is thick, syrupy and loaded with flavor, perfect for adding to frosting without liquefying it.
Stuff a baked apple with all your classic fall pie spices—cloves, allspice, nutmeg, ginger—and you have Nightside Distillery’s Apple Pie. Derived from Washington apples and pure cane sugar, this neutral grain-based liqueur clocks in at 60 proof, and incorporates a full range of dried and caramelized fruit flavors before finishing with a light lemony citrus and an especially cinnamon-y snap. Fall-ready for straight sipping and rich seasonal cocktails alike.
This is an excerpt from the current summer print edition of Sip Northwest. For the full story and more of Kathy Casey’s cocktails, subscribe here.
They say not to judge a book by its cover but when it comes to cocktails, often the first impression is the lasting one.
It’s an exciting time for bourbon. American whiskey is gaining ever stronger domestic loyalty, earning international market traction against Irish, Canadian and Scotch whiskeys, and spreading like wildfire further and further from its Kentucky epicenter. But while many whiskey drinkers are avid connoisseurs, some need a leg up.
Which brings us to blending.
August felt like it was too soon. But now that it’s September it seems to make some semblance of sense that that glorious flavor, pumpkin spice, is back in our lives. As days cool and wool sweaters resurface from the depths of cedar trunks, keep warm with BelleWood Distilling’s sumptuous take on the squash-spice flavor combination.
BelleWood’s Pumpkin Spice Liqueur is distilled first to vodka from BelleWood Acres’ own orchard apples.
Moonshine has come a long way since its original days as a bootleg approach to evading post-Revolution liquor taxes. After a history of run-ins with tax collectors and eventual Prohibition, the high-proof corn whiskey earned a reputation as an underground, backwoods operation. In 2008, commercial moonshine production finally became legal in Washington state.
If you read this, you know you’ve got one last chance this summer to take the Old Ballard Liquor Company’s aquavit class. That’s coming up this Tuesday. Want a preview? Try Sound Spirits’ take on the caraway-flavored liquor. Behind that botanical, layers of anise and lemony citrus overlap with traditional coriander and dill. Savory, yet surprisingly refreshing.
As of August 9, the newest restaurant extension of Mezcaleria Oaxaca on Capitol Hill is now open all seven evenings a week, and it’s got the summer hookups with a rooftop bar and roll up windows exposing the restaurant seating to the street—both prime for a much craved cool breeze.
The Capitol Hill location follows success in Queen Anne and the sister restaurant La Carta de Oaxaca in Ballard, and is the largest venue of the three—built in a space that used to be an auto repair shop.
Vermouth is having it’s day in the sun among Pacific Northwest booze-ophiles. No longer considered “just for mixing,” this aperitif wine is great served on the rocks, with a dash of bitters or a twist, and even mixed with other styles of vermouth.
In her new cookbook “A Boat, a Whale & a Walrus” (available September 30), Seattle chef Renee Erickson says she’s partial to Dolin Vermouth de Chambéry, a light and relatively dry vermouth.