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Wet Your Whistle

How to Host with the Most!

American bartender Harry Craddock mixes a drink at the Savoy Hotel in London in 1926. Craddock is known for helping to popularize the Corpse Reviver, one of the drinks featured in "Let's Bring Back: Cocktail Edition." Topical Press Agency/Getty Images

Bartender Harry Craddock makes potable magic at the Savoy Hotel in London in 1926. Craddock popularized the ‘Corpse Reviver,’ one of the drinks featured in “Let’s Bring Back: Cocktail Edition.” Topical Press Agency/Getty Images

There exists an old spice merchant proverb dating back to the early 21st century which, roughly translated, advises that “the better the cocktail; the better the party. The better the party; the better the friends.” E’er here to help, we’ve compiled some of our favorite reference materials on the topic. Serve these delicious, humorous, and historical (and of course, spicy!) signature potent potables at your holiday soiree  for insurance on a years’ worth of favors from your party-goers.

Let's Bring Back: Cocktail Edition

Let’s Bring Back: Cocktail Edition

“Let’s Bring Back; The Cocktail Edition” touts itself as a “compendium of impish, romantic, amusing, and occasionally appalling potations from bygone eras.”  The recipes hail from two-hundred year-old sources, right up to the archives of 1950′s iconic restaurant bars. From chuckles to laughs-out-loud, the history and suggestions accompanying each cocktail will have you and your guests tittering for hours, a la,  ”think only pure thoughts while sipping [The Bishop],” or consume a Scofflaw to give you the courage to “Wear white after Labor Day… Sprinkle Parmesan Cheese on Seafood Pasta… and all sorts of comparable acts of insurrection.”

“Savory Cocktails” is a slender little tome; an ode to all things sour, spicy, herbal, umami, bitter, smoky, high, and strong. These drinks are undeniably sexy — what a modern-day Don Draper might imbibe. They’re interesting and nuanced, and legions away from fru-fru — no neon-hued apple-tinis here! Sophisticated foodies only need apply. Try a subtle Green Tea Gimlet (I’d pick jade green Mao Feng to offset the lime), or a Dog’s Nose, made with, of all things, powdered porcini mushrooms in combination with porter and shaved nutmeg. This book calls for a wide variety of flavored bitters- pick up a Scrappy’s sampler pack or two to complete the package.

Winter Cocktails

Winter Cocktails

Though we love classic Mulled Wine and Eggnog, there’s so much more to winter-y cocktails than these two standbys. Enter, “Winter Cocktails.” Learn how to give hot chocolate a grown-up twist with lavender flowers and Earl Grey tea, or elevate your ski-lodge lounge with a “Rosy Cheek,” sprinkled with the rosy cheeks of cracked pink peppercorns. In addition to inspired beverages, this book also has a fabulous section on infusing alcohols at home — Rose-infused gin, anyone? Pair any one of these liquors or cocktails with their suggested finger foods. This is a one-stop-shop for great winter entertaining.

No list of cocktail books would be complete without a mention of the “Drunken Botanist,” shop best-seller and staff favorite since spring. As the name implies, this book unites the best of science and insobriety, leading an alphabetical nature walk from Agave to Strawberry and hitting all the best booze-making plants in between. Learning and jubilating skip hand-in-hand in this volume, the pages dotted with recipes for classic cocktails, as well as tips for updating old favorites in single servings and “pitcher” fulls.

Shake: A New Perspective on Cocktails

Shake: A New Perspective on Cocktails

Out of a workshop in Brooklyn comes “Shake,” self-described as ”one part instructional recipe book, one part photo journey, and one part inspirational pep talk” for mixing spectacular cocktails at home. The approach is seasonal and straightforward, focused on simplicity, socializing, and, above all, fun! Our copy in the shop comes with the sweetest Mason jar cocktail shaker, pictured on the front of the book, for an automatic out-hipster of just about any one. (Pair with the Art of Fermentation- pickle it! for the win.)

Categories: Holiday, Hot Topics, Notes from the Field, Recipes, Spice Notes, Tea, Wet Your Whistle | Tags: , , , , , , , , , , | Leave a comment

Mulling Spiced Wine and Cider

Winter cocktail

Mulling Spice three ways!

Few things say “winter” better than a steamy cup of spiced cider- or for those of imbibing age, mulled wine. Mulling Spice takes many forms, but ours, heavy on the cassia cinnamon and with a hint of orange peel, has the power to banish those grey-day blues.

It’s important to choose the right wine to mull, and through much “research,” we”ve settled on Pinot Noir as the optimum choice. It’s fairly robust, so stands up to the spices, but the less expensive varieties are not so nuanced so as to make covering their intricacies with spice, criminal.  Look for one whose shelf-talker boasts a larger body, and hints at black or red cherry flavors that will complement the star anise in the Mulling Spice.

A good-quality, unfiltered apple cider is all that’s required for heavenly spiced cider. As the apple capital of the world, Washington state farmers markets are chock full of cider choices, and we’ve yet to find one that disappoints. A few even pair other local fruits with apple- try apple-cranberry, apple-cherry, or apple-blackberry. Simply substitute a quart of apple cider for the wine in the recipe below, and perhaps omit the sugar, depending on the variety of cider that you choose.

It’s also possible to combine these two delights- Winter Sangria, anyone? Add one bottle of wine to four cups of apple cider, along with 1/4 cup of honey or brown sugar, and 1/3 cup of freshly crushed Mulling Spice. Steep for twenty minutes before straining and serving, and don’t forget the cassia stick stirrers!
 

Mulling Spiced Wine and Cider

Ingredients

1 bottle Pinot Noir, or other larger-bodied, semi-sweet red wine
1/3 cup granulated sugar
1/2 cup filtered water
2 tablespoons Mulling Spice, freshly crushed with a mortar and pestle

Instructions

  1. Whisk half of the sugar in to the wine until it's dissolved.
  2. Add the water and Mulling Spices, and bring to a simmer over medium heat.
  3. Reduce heat to low, cover, and steep for fifteen to twenty minutes, tasting at five-minute intervals to check the intensity level of the spice flavors. The longer you steep, the more pronounced the spice!
  4. When desired flavor is reached, remove from heat, and whisk in more sugar, a tablespoon at a time to taste. Strain, and serve.
http://www.silkroaddiary.com/mulling-spiced-wine-and-cider/

Categories: British Isles, French, Holiday, Mediterranean, North America, Recipes, Sweet Somethings, Wet Your Whistle | Tags: , , , , , , | Leave a comment

New Teas, Take Two!

Seattle original, Jimi Hendrix

Seattle original, Jimi Hendrix

Great Seattle original Jimi Hendrix described seeing emotion as color, and played his music to match the colors he felt. While I’d never compare my palate to Jimi’s guitar prowess, I like to take the way he felt his art, and apply it to food, drink, and flavor. I choose from these teas- the lighter of our new offerings- when we get those clear, crisp, cloudless days… The kind when, if the breeze falls still over the Puget Sound for just a moment, the sun is toasty warm on an upturned face, the energy ebbing in Pike Place Market is gentle and communal, and the light that filters down through the trees is the same color as a perfectly brewed cup of green tea.

Ti Kuan Yin

Baked oolong tea

Ti Kuan Yin – Tieguanyin

We’ve carried a Ti Kuan Yin (or Tieguanyin,  or any number of other spellings) for some time in the shop. Although technically an oolong, that example is quite lightly oxidized, and has a bright, verdant flavor. Our newest Ti Kuan Yin is produced in the traditional method of coal firing, which results in a very robust toasty and sweet character, which I strongly prefer when the weather snaps cold. The toastiness is matched with a deep, lingering floral nose, and a subtle astringency. This Baked Ti Kuan Yin is nicknamed the “Iron Goddess of Mercy;” the “iron” is meant to indicate the strength and lasting power of this tea, though I secretly think of it as the elixir that turns me in to a superheroine of the same name…

Sencha, Japanese Steamed Green Tea

Sencha, Japanese Steamed Green Tea

Sencha

The Japanese talent for focusing on the beauty of single ingredients is as visible in their teas as it is elsewhere in their cuisine. Sencha is — with good reason — the most popular tea in Japan. This tea differs from the more common Chinese greens for the fact that it is steamed after picking (as opposed to the Chinese tradition of pan-roasting) to stop the oxidization process. This steaming imparts a fresh, pleasing, almost seaweed-like flavor to the grassy, vegetal, gold-green liquor, which so complements the characteristic “umami” profile of the leaves themselves. Brewed gently, it’s an exquisitely balanced cup.

Yin Hao Jasmine Green Tea

Yin Hao Jasmine Green Tea

Yin Hao Jasmine

Shop owner Amanda Bevill sips a fragrant cup of jasmine tea all day long- and in fact, if you don’t know her by sight, you could sleuth out who she is by the glass mug of clear green brew never far from her hands! Jasmine-scented green tea is traditionally made by stacking sheets of green tea leaves and jasmine flowers, one on top of the other, for anywhere from hours on in to days or weeks. Our Yin Hao Jasmine tea has been scented five times in this fashion, which imparts a heady jasmine fragrance in the nose, well balanced by the nutty undertone of lightly oxidized green tea. Often, jasmine tea is rolled in to pearls to make it hearty and protect the fragrance, but with these delicate leaves, take more notice of your brew time and water temperature or the tea may become too strong or astringent.

So, I solemnly swear, right hand raised, that I’m done complaining about the departure of summer. The promise of watching the rain come down in sheets (and maybe even snow? Yes, I said it!) on Western Avenue from the safety of our big windows here in the shop, while sipping these seven, new, delectable teas (for our first post on our new black teas click here), has me cozy and content, and ready for whatever the season brings. Swing by for a taste of any one of these teas, or to tell me how you’re preparing to weather the Pacific Northwest monsoon season!

Categories: Recipes, Tea, Wet Your Whistle | Tags: , , , , , , , , | Leave a comment

Tea Season is Upon Us!

Beautiful Sherrie with beautiful Assam

Beautiful Sherrie with beautiful Assam

It’s always long about this part of October that I find myself finally letting go of the end-o’-summer doldrums, and suddenly excited to break out my wool sweaters and boots, hear that satisfying crunch of frosted grass as I cross my lawn in the morning, and most especially, curl my fingers around a hot mug of steamy tea that fogs my glasses, and fills my nose with its intoxicating aroma. In preparation for that first freeze, we’ve added a bounty of new varieties to the tea section that I’m certain you’ll enjoy- they’ve even enticed me out of my all-day-every-day chai habit! This post, the first of a two-part installment about our updated menu, will cover the darker teas- three black teas, and one phenomenal pu-ehr. Oolong and green tea drinkers, stay tuned for part two!

Dian Hong (Golden Needle):

Loose leaf black tea

Tian Hong – Golden Needle

Though we in the west refer to fully oxidized tea as “black,” referring to how it appears dry, the Chinese call it “red,” for the color of the brew. Dian Hong is a classic Chinese black tea from Yunnan Provence; “Dian” for Yunnan, and “Hong,” meaning “red.” Our variety comes from the large leaf pu-erh tea trees, and is full of enormous golden buds- which to the connoisseur means a sweeter cup with less astringency. After the first steeping, the soup has a bold, rich texture, and flavor like hot chocolate with a bit of a malty tone. Brew each serving of leaves three to four times, and taste as the body gets lighter, but the aroma gets sweeter. I drink this one first thing in the morning, and let it carry me up until noon!

Loose-Leaf Pu-Ehr:

Pu-erh tea black tea

Loose leaf Pu-erh

Pu-erh is also produced in the Yunnan province of China, from the same trees that give us the gorgeous Dian Hong. To process these leaves in to pu-ehr, the tea leaves are picked, piled, dampened, and turned periodically for six months to a year to ensure even fermentation. Once the tea is considered ripened, it is dried. The highest quality leaves are left loose, while the rest are graded, then steamed in to a variety of shapes- pressed in to citrus fruits, bricks, or little cakes. This gorgeous loose pu-erh does not need the usual rinse cycle of our tuocha pu-erh. The the earthy, barnyard quality of pu-erh may be an acquired taste, but for me, it’s reminiscent of a clean forest floor after a rain. If you like beets, mushrooms, and figs, chances are, you’ll appreciate this unique flavor. Each steeping of the leaves produces progressively sweeter tea- as many as ten times! This is the tea for rainy Saturday mornings with the crossword.

First Flush Darjeeling:

Darjeeling

Darjeeling First Flush

When talking tea, “flush” refers to the time of harvest. Darjeeling, from West Bengal, India, is harvested five times throughout the year. At “First Flush,” in mid-March, only the new spring growth- one bud and two tiny leaves- are harvested, and minimally processed. The result is heavenly- complex, nuanced, like orange blossoms and sweet grapes. Though it’s sold as a black tea, our rare and prized First Flush Darjeeling has more in common with Chinese oolongs than it does most black teas, with a gentle, light brew that absolutely lives up to its reputation as the “champagne of teas.” This is my two-o’clock tea- my reward for a day two-thirds done! (For a more classic black with the Darjeeling profile, try the Second Flush-harvested in June- a more robust, spicier, darker amber cup- it’s my go-to pairing for that chai I said I was giving up!)

Assam:

The state of Assam in India is home to rolling, verdant hills, and a venerable tea tradition. Political unrest and poor weather have plagued the area for some time, so procuring an Assam tea that lives up to our exacting standards has been no easy task! Though we’ve always managed to get our hands on a tea that satisfies us, this crop is easily the best we’ve seen in years. The heavy rains of the monsoon season in this region are what give Assam tea its classic “malty” characteristic, and this tea has no shortage of that, but is matched with a unique sweetness, reminiscent of wildflower honey. Its brisk flavor and medium body make it ideal as breakfast tea, though the World Spice team takes it all day long, buoyed by milk and sugar in the British tradition. It’s again, a classic pair with any of our chai masalas.

These teas are a lovely start to embracing the autumn chill, and expanding your horizons beyond your hot beverage rut du jour, whatever it may be. Order a few ounces of a soon-to-be-favorite online, or pay us a visit on a foggy morning for an in-person taste!

Categories: Tea, Wet Your Whistle | Tags: , , , , , | Leave a comment

A Feast of Ice and Fire

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Many fans of  the HBO Series “Game of Thrones” are still reeling from last week’s blood drenched “Red Wedding” episode. Readers of the book series  ”A Song of Ice and Fire” on which the show is based have a few advantages over the tv viewers:

  • They totally knew what was coming.
  • They had the pleasure of reading the author’s glorious descriptions of feasts and food.

By now, most fantasy foodies are familiar with the depictions of heavily laden tables known to induce jealous belly growls. Now you can put those burbles to bed, because World Spice now carries the official companion cookbook, “A Feast of Ice and Fire!”

George "Get over it." Martin

George “Get over it.” Martin

Author George R.R. Martin introduces “A Feast of Ice and Fire” by saying, “Food is one of life’s great pleasures.”  We couldn’t agree more!  The book is divided in to sections based on cuisines from Westeros, Braavos, and other regions of the “Game of Thrones” empire.

This book is also ripe with real history, as well as quotes and excerpts of narrative recipes from actual medieval books of cookery and baking. Many of the recipes, such as Pork Pie, (which, incidentally, looks fantastic) offer a historically accurate recipe, and follow it with a “modern” recipe, boosted with the likes of hot sauce, and other spices and seasonings that wouldn’t have been available in the early European kitchen. Each recipe is introduced by a decadent quote from one of the many scenes of feasting found in Martin’s books.

Long Pepper

Long Pepper

World Spice has long been the spice source for Medievalists seeking Poudre Douce, or “sweet powder,” and Poudre Forte, or “strong powder”  and both are used often throughout the book. Both blends rely heavily on cassia and ginger, with a dose of grains of paradise or long pepper, both of which were used in true medieval cooking, as this pre-dates the domestication and cultivation of the black peppercorns we know today. Also used again and again are two forms of pastry dough, which use a generous pinch of saffron for color and heavenly flavor.

For the lord or lady looking to to surprise guests with a spread of goat, elk, or venison, our English Beef Rub will tame the gamey edge of these meats, using the unmistakable flavor of  juniper in combination with these warm, sweeter spices to excite even a mundane beef roast and delight your honored guests.  Whatever you choose to serve, please observe the hospitality laws.  Failing to do so is a sure fire way to ruin dinner and spoil your appetite.  Bread and salt, people.  Bread and salt.

You can bet my next “Game of Thrones” screening will include a feast fit for the Iron Throne room- perhaps Mutton in Onion-Ale Broth, Trout Wrapped in Bacon, Roman Buttered Carrots, Cheese and Onion Pie, a Salad from Castle Black, and finish the whole lot with Poached Pears, Elizabethan Lemon Cakes, and a challis of Mulled Wine- but I’m open to your suggestions (from anyone but House Frey)!

Categories: British Isles, Hot Topics, Main Meals, Notes from the Field, Recipes, Sides, Sweet Somethings, Wet Your Whistle | Tags: , , , , , , | Leave a comment

Hibiscus Margarita

Celebrate Cinco de Mayo like never before with this delicious cocktail. The hibiscus infuses a deep rich red color to this libation. Add a slice of lime and Sel de Mer to the rim of your glass and you have the colors of the Mexican flag!   Almost cranberry in flavor, it’s got a “zing” that is enhanced by using silver tequila and the homemade spiced simple syrup.  Tune in to the mariachi station on Pandora while you whip these up for an absolute fiesta!

Hibiscus Margarita

Hibiscus Margarita

 

Hibiscus Margarita

Ingredients

Margarita
3 ounces silver tequila
1/2 lime, juiced
2 ounces Hibiscus Spiced Simple Syrup (recipe follows)
Ice
Simple Syrup
2 cups water
2 cups white sugar
1 teaspoon chopped ginger
1/4 cup (1 ounce) hibiscus

Instructions

    For the Hibiscus Spiced Simple Syrup
  1. Place all the ingredients in a medium sized pot
  2. Bring to boil over medium-high heat
  3. Reduce heat to medium-low and simmer for 20 minutes
  4. Strain and pour into jar. Allow to cool to room temperature
  5. Once cooled, place in refrigerator. Your syrup will keep in the refrigerator for a couple of weeks
  6. For the Margarita
  7. Combine tequila, lime juice and Hibiscus Spiced Simple Syrup in a glass with a couple of cubes of ice.
  8. Stir well
  9. Drink
  10. Repeat
http://www.silkroaddiary.com/hibiscus-margarita/

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