It’s been quite sometime since the last Mixology Monday that I’ve participated in. It’s not that it hasn’t been exciting or tempting; I just haven’t had a lot of time to write lately. But, I’ve finally gotten back into the swing of things and am hitting the pen & paper keyboard & screen once again. And, it just so happens America’s favorite farm family is back to helps us firmly plant some great cocktails here online. Putney Farm has taken their trade to encompass this month’s theme, Hometown Hooch, to help us utilize the great spirits and more produced in our own backyards. Let’s hear Stuart give it to us in his own words:

One of the best recent developments in the world of cocktails and spirits is the reemergence of regional, craft distillers. And we say “reemergence” because 100+ years ago, before the twin scourges of Prohibition and virtual monopolization“industrialization,” distilling was often a truly local endeavor. Not so long ago, if you wanted some booze, it was often made in your neighborhood and for the tastes of the locals. Sadly, for a few generations, that wasn’t the case… But, quite happily, those days are back… There are literally hundreds of local and regional distillers making some seriously tasty spirits… and now is the time for our monthly online cocktail party to send them some love.

Your quest is simple. Create a new cocktail, or refashion a classic, using your favorite “hometown hooch” (and we can expand the definition of “hooch” to include spirits, liqueurs, aperitifs and beer)… A little local flavor or history on your “hometown hooch” is very welcome.

This one is near and dear to my own heart. Washington has a plethora of distilleries (some 99 as of 2014), wineries, and local produce all over the state. Whether it’s gin or single malt whiskey, Riesling or jam, local is no problem. Hell, I even have my own rosé vermouth recipe made right here in Woodenville and distributed locally and in select markets nationwide (shameless advertisement, I know).

Seeing as how the whiskey department is still fairly new to Washington, I decided that gin would be a better pick for my base spirit of choice. There are quite a few different options out there that range from classic London Dry style, to citrusy, to herbal and floral, and even a few barrel-aged options. Hmm. A lot to choose from. I guess we need to look at what type of cocktail we’re trying to make.

I really want to do a refreshing, floral style tipple, but the whiskey whore in me wants something more complex with tones of vanilla, rich fruit and subtle oak. Well, why note do both?! I just so happen to have two gins that would fit the bill perfectly. The first is a smooth gin with hints of lavender from a local bitters producer, Scrappy’s, and mild juniper with a floral and a touch of cucumber notes from Batch 206. I tamed the lavender with a little sparkling fruit from another local juggernaut, Chateau Ste. Michelle winery. The other is a malt barrel-aged gin from Copperworks, whose gin base has a wonderful citrus and spice character while still being able to know the juniper base is present.

Both have very different characteristics, and therefore need to be approached two different ways. For the Counter gin, I found that it played very well with peach, lavender, hibiscus, citrus and dry champagne. As for the Copperworks Malt Barrel-aged gin, to reimagine a classic Old Fashioned would best serve our needs here, as the whiskey-esque notes coupled with the natural orange, cassia and grains of paradise play far more harmoniously with the simplicity of the cocktail, but also finds some playfulness with the addition of chocolate bitters from Scrappy’s, and natural sugar.

Bubble Bath

1 1/2 oz Batch 206 Counter Gin

1/2 oz broVo “Pink”Rosé Vermouth

1/2 oz Fresh Lemon Juice

1 bar spoon Peach Preserves (locally made of course)

1 -2 dashes Scrappy’s Lavender Bitters

1 1/2 oz Domaine Ste. Michelle Brut Sparkling Wine

Lavender Sprig or Lemon Peel for Garnish

Combine all but the sparkling wine over ice. Shake and strain into a chilled coupe or cocktail glass. Top with the sparkling wine, garnish and enjoy (unfortunately all out of lavender sprigs for this one).

Fashionably New

2 oz Copperworks Malt Barrel-aged Gin

1 tsp Honey

2 dashes Scrappy’s Chocolate Bitters

2 dashes Angostura Bitters

1 Large Orange Peel

1 tsp Warm Water

Place honey and warm water in an Old Fashioned glass and hit with the chocolate and Angostura Bitters, stir to dissolve honey in water. Express the orange peel over the bitters soaked honey syrup and lightly muddle to express more oils. Add gin and one large ice-cube. Stir briefly for 6 to 8 seconds to combine ingredients and slightly chill & dilute. Enjoy with a smile.

Thanks to Putney Farm for hosting this month’s theme and to Fred Yarm at Cocktail Virgin Slut for continuing to keep the Monday madness alive! Cheers.