We’ve been asked to participate in Maker’s Mark #TrifectaChallenge (pronounce that with stadium voice, if you will ;)) to celebrate the premier horse races here in the States. If you ever happen to watch them, those are some magnificent animals. We liked the idea, so thought, “what the hey”.They kindly supplied us with a free bottle of Maker’s Mark (see our Samples Policy to see what it means that we’re even participating 🙂 ) to play around with.
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It is hot in Seattle today. Not as hot as it’s going to be tomorrow, but still quite hot. And in the land of no air conditioning, that means you have to fight the heat some other way. For us, it means consuming large tiki drinks! With that in mind we set out to try some of the lesser known (to us) tiki drinks.
This week we’re noodling around with cinnamon syrup. It pops up from time to time as a tiki ingredient, but we’ve never done much else with it. We’re big fans of tiki, and we’ve been having a spate of unseasonably warm weather, so we thought we’d play around with this somewhat less common tiki ingredient, first in a classic tiki drink and then in something new.
When people think of the Pacific Northwest, they think of rain, green firs and ferns, salmon, and ginger (record scratch). OK, maybe not ginger. However, it turns out that we have a number of local distillers who are producing some very nice ginger liqueurs. So we decided to do a little taste test and see how they compare.
It’s time for 
We’re always up for noodling around with under-utilized spirits, and this week we decided to play with aquavit. Aquavit is a delicious Scandinavian liquor that relies on caraway, dill, anise, and other savory herbs and spices for its flavor. It’s kind of gin’s eccentric cousin. There’s a strong Scandinavian presence here in the PNW, and so we’re lucky to have a number of local distillers who choose to make this spirit. We’ll taste through a few and then try them in a cocktail.
We recently received some tasty new bitters from 
We try to occasionally give a shout out to spirits we love that don’t get the limelight a lot, and this week we’re taking a look at grappa. Grappa is cognac’s ne’er-do-well cousin, an un-aged brandy made from the fermented skins, stems, and seeds leftover from making wine. It tends to be sharp and musty (go figure) with some dried fruit flavor, in addition to carrying over characteristics of whatever grape varietal it is made from. Read on to get reviews of a few reasonably available bottlings as well as some cocktail recipe recommendations that will hopefully lead you to love it as much as we do 🙂
We love fizzy cocktails, which we typically make with 
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Christa and Shaun discovered that they have a shared passion, some might say obsession, for good booze, cocktails and food. This blog chronicles their further explorations and adventures tasting, mixing and enjoying yummy and sometimes not so yummy booze.-
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