Although he loves a stiff drink, or five, the werewolf doesn't like vodka. He never has. The only only time he'll be caught drinking vodka is a Bloody Mary at brunch or when he mixes his own Stoli Doli's, but then again, that is just to confirm that the taste is correct. Beyond that he has run contrary to trends, and with the exception of gin in the spring and summer, the werewolf steers clear of clear liquors for the most part. Of course he keeps some on hand for his guests, as the number one rule of a good host is to offer your guests a good drink. However, the werewolf has no problem finding the bottom of good bottle of dark rum, whiskey, or bourbon. Gosling or Meyers dark rum, Jack Daniels and Blanton's are all necessities for the werewolf's sustenance. The Al Dente culinary blog, over at Amazon, has an excellent post about the taming of the irrational skepticism of dark spirits. It couldn't have come soon enough. For the werewolf has embraced dark spirits and the perfect cocktails they make long ago.
From the blog, below find recipe (along with some random facts) for the ASAP. It looks perfect for a spring/summer day which are beginning to become the norm here in DC.
ASAP “This drink is first-rate and ready as soon as you want it to be”
Ingredients:1 1/2 ounces dark rum
1/2 ounce Falernum
1/2 ounce Tuaca
1/2 ounce fresh pineapple juice
Chilled ginger ale
Lime slice for garnish
Directions:1. Fill a highball or comparable glass three-quarters full with ice cubes. Add the rum, Falernum, Tuaca, and pineapple juice. Stir, but only twice.
2. Top the glass off with ginger ale. Stir once more. Garnish with the lime slice.
A Note: Falernum is a flavored syrup (think lime, with a bit of ginger and other accents) that sometimes has an alcohol content and sometimes doesn’t. Either version works here--check online if you’re having issues tracking it down in your local liquor or specialty food store.
A Second Note: Tuaca is an Italian liqueur that has hints of citrus and vanilla. The legend goes that it was created by Florentine Renaissance mover-and-shaker Lorenzo de' Medici. Tuaca became popular in the United States in the 1950s, after World War II servicement who had been stationed in Italy started asking for it as American bars.