Pisco Sour and other merits of the Southern Hemisphere

Happy New Year!

Now that my holiday buzz has worn off and I'm staring down the first full work week in a good while, I'm already scheming to fly south for the winter. Chile is is wooing me hard.

That coast! Those mountains! But mostly the incredible Cab Sauv on the cheap. I hear that if you pencil in the wineries right, you can ride a bike from one to the next down hill all the way.  

In the meantime, let's enjoy a Pisco Sour together. Both Peru and Chile lay claims to Pisco, though the Pisco Sour originated as a variation on the Whiskey Sour in Lima in the 1920s by American expat Victor Vaughn Morris. The drink's popularity quickly spread from his saloon to Chile. Recent Chilean folklore has spun rumors of a Chilean origination of the Pisco Sour as early as 1872, at the then Peruvian port of Iquique (read more here). See what there're doing there? Sorry Chile, Peru won this round, but I'll be drinking this one for you!

I have posted on Pisco Sours before on this roundup of sour cocktails. This time I swapped out the lime for lemon. The use of lemon or key lime appears to be much more common in Chile, though the citrus topic is surrounded by some debate. As Chilean Piscos tend to be sweater than their Peruvian counterpart, I have reduce the simple syrup. If you are using a Pisco from Peru, increase the simple syrup to half an ounce.

Pisco Sour
1 1/2 ounces Chilean Pisco
1/4 ounce simple syrup
1 ounce freshly squeezed lemon juice (or freshly squeezed key lime juice)
1 egg white
Angostura bitters
lime bitters

Combine all ingredients except the bitters in a cocktail shaker. Add the whisk from a hawthorn strainer and dry shake. Remove the whisk and add ice, and shake again. Now really shake that sucker. Pour into an old fashioned glass and add a few dashes of Angostura bitters and one dash lime bitters on top.  

Cheers!

The Lolly Doll

I trust everyone had a lovely Thanksgiving? Nick and I drove down to the coziest neck of the woods in Shelton, WA, 99 steps up from the fingers of Puget Sound - at least when that final step isn't below the tide. This year I was tasked with the aperitif and lemon pie (yes, there is room for many traditional Thanksgiving pies in my family!). 

I have a great recipe for lemon curd, which is all anyone every notices in a lemon pie. Throw on a layer of sour cream, and top with heavy cream whipped with a big spoonful of lemon curd and about an ounce of Licor 43. For the record, I go tart crust, but if pie crust is your thing, that would be equally delightful. Done.

Now down to business. Hosting this year was my Auntie Laura. She loves bubbles, passes up Scotch, and understands the importance of a beautiful cake plate. Cheers! This one's for you, Lolly Doll!

The Lolly Doll
1 ounce Grenadine
1/2 ounce Amaro Sibilia
Barspoon Licor 43
2 dashes Angostura Bitters
1 dash grapefruit bitters
Prosecco or other bubbly of choice
Cranberries to garnish, on skewer, frozen

Shake all ingredients over ice, excluding the bubbles. Pour into a champagne flute and top with bubbles. Garnish with frozen cranberries.



Now a party is no fun if someone gets stuck mixing drinks all night. So here is what I would suggest. Get yourself a glass bottle with a stopper. Fill about half way with Grenadine. Fill another half the amount with Amaro Sibilia. About two ounces of Licor 43 will do, but really just aim for your preferred bitter / sweet balance. Count out roughly 20 dashes of Angostura, ten of grapefruit bitters, and cap her off. If you feel the need to be more exact, then by all means multiply out the proportions to the number and drinks you anticipate serving. To serve, measure out (or eyeball ...) one and a half ounces of the cocktail. Top with Prosecco and garnish with a frozen cranberry skewer. 

Thanks for being such a delicious inspiration, Auntie Laura!

Homemade Grenadine

Monday I made grenadine. There really isn't much more to the story other than to say I was pretty intimidated, and stress ate an entire pom and a half over the kitchen sink, and afterwards I kicked myself that I had just spent the better part of the evening harvesting those little juicy seeds with nothing to show for it. So I gave myself a little talking to and got the show on the road.

First, the recommended way to peel a pomegranate. Score the rind with a knife as if you're cutting an orange into wedges. Carefully peel away the rind, leaving the seeds and membrane intact. Let just say this was how I did it.

Next you're going to squeeze with a fruit press or manual juicer and strain through a sieve. You are looking to get two cups of juice. The good news is that if you load up on the giant California pomegranates (as local as you're going to get if you live in Seattle) that have taken over grocery stores as of late, you might only need two and half fruit like I did. The bad news is that if you only have a lemon juicer like this girl, you are going to need to get at all the fruit - discarding the membrane - and press those suckers through in shifts. Don't panic after the first few squeezes. Just really pack the fruit in there! 

Add to the sugar for a few minutes stovetop on simmer. Once the sugar has dissolved completely, remove from heat. Let cool, then add a touch of vodka for a preservative. 

Homemade Grenadine

5-6 fresh pomegranates

1 cup sugar

1 ounce vodka

Peel the pomegranates, carefully peeling away the rind, leaving the seeds and membrane intact. Squeeze with a fruit press or manual juicer and strain through a sieve. You should have about two cups of juice. 

Measure one cup of sugar into a saucepan, add the juice, stir and bring to a simmer. Let the sugar cool. After tasting, add more sugar if you prefer a sweeter syrup. Stir in the vodka as a preservative. The grenadine will last about a month stored in the refrigerator. 

Isn't that coupe just begging for you to fill it with something delightful? Chilled and everything. Let's take this bad boy for a spin.

Dry Bourbon Pomegranate Manhattan

1 ounce bourbon

1/2 ounce dolin dry

1/2 ounce Cocchi Vermouth di Torino

barspoon grenadine

Peychaud's bitters

lemon peel garnish

Shake all ingredients, excluding the garnish, in a shaker over ice. Garnish with a lemon peel.

Of course, you can always make a Shirley Temple. (Takes me right back to elementary school birthday parties!)

Peach Bitters No.01

For the purpose of full disclosure, I have listed all the ingredients I used below. However, next time around I would ditch the coriander. I might also nix either the clove or the allspice berry - but not both. Overall the flavor is lighter than I would have liked. I was really gung-ho when it came to squeezing the solids through the cheese cloth during the initial straining process, and as a result watered the bitters down with peach juice. Lesson learned.

Also, know that there is a delightful variation on a gin and tonic below if you want to skip all this bitters nonsense and go right to the good stuff. This variation is slightly sweet, slightly spiced, and just about perfect for a sunny fall day. Or a rainy one for that matter! 

Peach Bitters No. 01
4 peach pits
flesh of two peaches, chopped
1/4 cup lemongrass, roughly chopped
1 vanilla bean, split with the seeds scraped out; use both pods and seed
3 green cardamon pods, cracked
1/4 teaspoon coriander seeds
1 allspice berry
1 clove
1/2 teaspoon gentian root
2 cups 100 proof bourbon
2 tablespoons simply syrup

Place all of the ingredients except for the bourbon and simple syrup into a quart-sized mason jar. Pour in the two cups bourbon or more as needed to cover all of the ingredients. I used Fighting Cock brand. Seal the jar and store at room temperature out of direct sunlight, though preferably in plain view. You will need to agitate the jar once a day, and I find a visual reminder goes a long way.

After two weeks, strain the liquid through a cheesecloth-lined funnel into a clean quart-sized mason jar. Repeat as necessary to remove any sediment. Squeeze the cheesecloth over the jar to release any excess liquid and transfer the solids to a small saucepan. Seal jar and set aside.

Cover the solids in the saucepan with water. Bring to a boil then cover the saucepan, lower the heat, and simmer for 10 minutes. After the saucepan has cooled completely, add all of the contents of the saucepan to another quart-sized mason jar. Store both jars at room temperature and out of direct sunlight for one week, agitating the jar with solids daily.

Almost there! After one week, strain the jar with the liquid and the solids through a cheesecloth-lined funnel into a clean quart-sized mason jar. Repeat as necessary to remove any remaining sediment. Discard the solids. Add this liquid to the original liquid. 

You're in the homestretch now! Add the simple syrup to the solution and stir to incorporate. Cover and shake the jar vigorously to fully dissolve. 

May I make a suggestion? Cracked pepper. 

I had the pleasure of accompanying a dear friend to a tasting at Copperworks Distilling Company the other day. (More about that at a later date. I have so many things to say about them - all good!) Chatting with owner/distiller Jason Parker about the seasonal gins they have in the pipeline, I mentioned how much I would love a peppery gin. Could I ever hope to see one come out of Copperworks? Jason tells me that he sometimes cracks fresh pepper over a gin and tonic. Isn't that just brilliant? 

Gin & Tonic with freshly ground pepper
1.5 ounces gin
2 ounces tonic
fresh peppercorns, grinder
lemon twist garnish

Build in a glass, first the gin, followed by the tonic. Grind peppercorns over the top. I like to use pink peppercorns to add yet another dimension of citrus. Garnish with a lemon twist. This version of a gin and tonic is so fragrant, be sure to twist the lemon over the glass for that extra burst of essential oils.

Tomato Leaf Bitters No.01

I'm not usually one for overtly savory cocktails, and I never imagined that tomato leaves would inspire my foray into bitters making. But here I am. 

Thanks to my friend Rachel who has a green thumb and generously gifted me tomato starts this past summer, I ended up with two delightfully plump tomatoes accompanied by heaps of luscious tomato leaves. Seemed like as good of a time as any to experiment with bitters. These leaves were too gorgeous to let go to waste.

Despite it being almost November by the time I got around to writing about this recipe, the weather has been delightfully blue-skied (when not foggy), and the leaves are just so  bright I keep forgetting that summer isn't just now turning into fall. Sure there is a nip in the air, but my snapdragons are still blooming, so there's that. 

This version of tomato leaf bitters is deeply earthy, finishing with bright citrus notes. Before winter sets in, give it a whirl. Pairs well with brisk walks through crunchy leaf piles.

Tomato Leaf Bitters No. 01
1 cup tomato leaves, roughly chopped
1/4 cup lemon grass, roughly chopped
1 teaspoon coriander seeds
1/2 teaspoon celery seeds
1 sprig spicy oregano
1/2 teaspoon gentian root
2 cups 100 proof vodka or Everclear

Place all of the ingredients except for the vodka and simple syrup into a quart-sized mason jar. Pour in the two cups vodka or more as needed to cover all of the ingredients. This is the one instance I will condone the use of Everclear. Seal the jar and store at room temperature out of direct sunlight, though preferably in plain view. You will need to agitate the jar once a day, and I find the visual reminder goes a long way.

After two weeks, strain the liquid through a cheesecloth-lined funnel into a clean quart-sized mason jar. Repeat as necessary to remove any sediment. Squeeze the cheesecloth over the jar to release any excess liquid and transfer the solids to a small saucepan. Seal jar and set aside.

Cover the solids in the saucepan with water. Bring to a boil then cover the saucepan, lower the heat, and simmer for 10 minutes. After the saucepan has cooled completely, add all of the contents of the saucepan to another quart-sized mason jar. Store both jars at room temperature and out of direct sunlight for one week, agitating the jar with solids daily.

Almost there! After one week, strain the jar with the liquid and the solids through a cheesecloth-lined funnel into a clean quart-sized mason jar. Repeat as necessary to remove any remaining sediment. Discard the solids. Add this liquid to the original liquid. 

You're in the homestretch now! Add the simple syrup to the solution and stir to incorporate. Cover and shake the jar vigorously to fully dissolve. 

Thoughts on cocktails? You bet I've got some! Depending on how adventurous you are feeling, try out one of my suggestions below. I image any cocktail that you are currently enjoying with celery bitters would benefit from swapping in tomato leaf bitters.

Salut to Summer Lemonade: build in an old fashioned glass 1 oz. gin, 1/2 oz dolin dry, healthy dose of tomato leaf bitters, then top with limonata. Garnish with a sprig of fresh time.

Kick up the savory with the Limonata Italiana: build in an old fashioned glass 1 oz. tomato leaf-infused vodka, 1/2 oz dolin dry, healthy dose of tomato leaf bitters, then top with limonata. Garnish with a sprig of fresh time. Not for the garlic shy.

Keep it classy with a Green Boulevard: build in an old fashioned glass 1 oz. gin, 1/2 oz dolin dry, 1/2 oz. St. Germaine, and two dashes tomato leaf bitters. Garnish with a lemon twist.

Cheers.

A seasonal take on the Old-Fashioned: The Vavilov Affair

I first enjoyed Applejack and bourbon together in a cocktail at the Walrus and the Carpenter (not currently on the menu). Out of blind faith in Anna Wallace and the desire to try something outside of my usual rotation, I ordered from the cocktail list the drink I would typically pass by without a second thought. Now bourbon is not a deviation by any means, but apple? I usually steer clear of sweet flavors, preferring instead bitter or savory. 

I wasn't disappointed. Balanced and bright, I have been dreaming of recreating the cocktail the moment the weather took a turn towards Fall. I stumbled across this particular recipe in Amy Stewart's  The Drunken Botanist and immediately tucked it away for just this very day!

So here is what I am suggesting: the weather forecast literally calls for 100 percent chance of rain until 9PM, at which time the the percent chance of rain drops down to a mere 90. Cancel your plans, stay in (unless you need to quickly run out for a bottle of apple jack or an apple or two), and tuck in with the following take on an Old Fashioned. Stewart bestows the name The Vavilov Affiar on the cocktail, in honor of the botanist Nikolai Vavilov, who risked everything to preserve the wild ancestry of the apple tree. We'll keep the name going to honor the heroic tale. 

The Vavilov Affiar
From The Drunken Botanist, by Amy Stewart

Bar spoon simple syrup
2 dashes Angostura bitters
3/4 ounces bourbon
3/4 ounce applejack
2 slices apple 

Stewart builds this take on an Old-Fashioned the traditional way, placing a sugar cube in the bottom of an Old-Fashioned glass, splashing the bitters and a few drops of water on the cube, and muddling. I prefer just a bar spoon of simply syrup doused in bitters. Either way, at this point add the ice and both liquors, stirring well. Use a citrus squeezer to squeeze the juice of one apple slice on top. Garnish with a second apple slice. Important to note, the apple slice by the end of your cocktail will be the best boozy apply you have every had in your life. Just wait, you're in for a treat!   

Quick note: pictured is a double cocktail. I'll let you do the math, but either way, pace yourself, my friend. Cheers!

Tomato Leaf Infused Vodka

Tomato leaf-infused vodka is the perfect way to mark the transition of Summer to Fall, representing the best of both seasons. I made a couple of Bloody Mary's with it recently for a good friend and I to sip as we lounged outside on a Saturday afternoon. We soaked in both the sun and the laziness of it all, know that afternoons like these would soon be scare. Case in point: I had harvested my tomato leaves in a panic during a rainstorm a week before, thinking this was my last chance! It wasn't, but if you have checked out the weather report lately, there is more to come.

Tomato Leaf Infused Vodka

1 cup roughly chopped tomato leaves
2 garlic cloves, smashed
1 teaspoon crushed pink peppercorn
1 teaspoon red pepper flakes
1/2 teaspoon coriander

Combine all ingredients into 750ml of vodka. Reuse the vodka bottle, or transfer to another airtight container. Let sit for at least a week, agitating once a day. 

Finlandia vodka is a good bet. Pure, clean taste for a bargain price. To be fair, the really cheap stuff also does the trick. One of the best, (and priciest!), Bloody Mary's that I have ever enjoyed can be found at Etta's. The bartender there was all too obliging to let us in on their secret: They infuse Gordon's vodka - yes, Gordon's! -  with bell peppers, jalapenos and garlic. Cheers!

Creme de Violette

Have you guys been Hattie's Hat lately? Am I the only one who has been missing out on what's been going on behind the bar there? Blame brunch, but I had never made it past the Bloody Mary's on the drink menu. Serious mistake.

I popped into Hattie's Hat for a nightcap the other evening. Frankly surprised to see Creme de Violette listed as an ingredient in a cocktail, and having been curious about violet as a flavoring agent ever since reading about violet liqueurs in The Drunken Botanist, I asked for a taste. I was blown away by the deeply, well, violet flavor. Not overly floral, and pleasantly fresh. Like I had stumbled into Willie Wonka's The Chocolate Room, (all of those birthday candle wishes finally paying off!!), and plucked a sugar violet from the sugar lawn. Or at least how I have always dreamed that would taste. 

I wasted no time in ordering up a Forget Me Not, Hattie's bright play on The Aviation. Straight up violet flavor, balanced nicely by the tart lemon. Not overly floral, and pleasantly fresh. You need to make one for yourself so that we can discuss. Seriously, I'm still thinking about this drink!

Forget Me Not
1 1/2 ounces gin
1/2 Creme de Violette
1/2 ounce fresh lemon juice
sparkling wine

Combine all of the ingredients except the sparkling wine in a cocktail shaker filled with ice. Shake until chilled and strain into a chilled coupe glass. top with sparkling wine. Garnish with a lemon twist. Cheers!

Tequila Cocktail, the Rosita

Since we're on a tequila kick ... you should probably try the most delicious tequila cocktail I've enjoyed in quite some time. Just when I thought Campari was getting tired, The Savory willed me to try a drink that combined all my favorites: tequila, Campari, sweet vermouth and dry vermouth. Yes, you read correctly, two varieties of vermouth! This is always a good sign. I reduced the standard amount of Campari (as much as I love the bitterness of Campari, like to taste my tequila), and doubled the bitters. Garnish with a strawberry - it is the juiciest summer for berries after all!

Rosita Cocktail
1 1/2 ounces 100% agave tequila
1/2 ounce sweet vermouth
1/2 ounce dry vermouth
1/4 ounce Campari
2 dash Angostura bitters

Stir ingredients in a shaker with ice cubes. Strain into a chilled glass filled with ice. Garnish as you like - strawberry or lime wedge would both be good options. 

Cheers.

Beer Margaritas

In honor of the beginning of the end (of summer that is), I have been perfecting my beer margarita recipe. Tequila is the ultimate salute to summertime fun, and happy hour margaritas are the quintessential drink. The kicker for this recipe is the homemade lime tonic. 

Lime Tonic for Beer Margaritas
2 cups water
2 cups sugar
3 cups freshly squeezed lime juice (8-12 limes)
peel of 4 limes, dried
freshly squeezed juice of 2 lemons
1 tablespoon freshly grated ginger
1 teaspoon pink peppercorns
3-5 dried Centennial hops

Combine water and sugar over medium high heat, stirring occasionally, until sugar has dissolved completely. Turn down heat and add remaining ingredients. Simmer for 20-30 minutes. Strain into an air tight container and let cool. Keep refrigerated. Use for Beer Margaritas, though also delightful with bourbon and ginger beer.

Beer Margaritas
750 ml (more commonly, a fifth) 100% agave tequila
1 recipe lime tonic
freshly squeezed juice of 1-2 limes
2 bottles of beer (I love Fremont Summer Ale)

Mix all ingredients together in a large pitcher. To serve, pour over ice. Garnish with a squeeze of lime. Enjoy with a crowd of good friends with nowhere important to be later. 

Even better, whip up a batch and bottle for a rainy day. Bottles, caps and a bottle capper can be found at any homebrew store. I recommend Bob's Homebrew Supply if you are in the Seattle area. Using a funnel, evenly distribute the contents of the pitcher between eight bottles. Be sure to sanitize the bottles first - margaritas have enough sugar to attract trouble if you don't. Cap, label and tuck away in the fridge. I wish I could tell you how long you can expect your beer margaritas to last, but they have never stuck around long enough to know! Split one bottle between three glasses and serve over ice. Garnish with a squeeze of lime.

I hope everyone enjoyed the long weekend! Cheers.

Vintage Italian Long Drink Glasses

I spent a good portion of my weekend trolling antique shops up in the Skagit Valley with some friends for a project we have in the works, and I seem to have caught the thrifting bug. So on the way home from a mundane trip to the drug store, I couldn't resist popping into the antique shop down the street from my house.

I picked up a few exciting finds, including a set of five vintage Italian long drink glasses with an unusual tear drop shape. To take my new glasswear for a spin, I mixed up an Americano, an aperitif of equal parts Campari and sweet vermouth topped with club soda. For the vermouth I used Cocchi Vermouth di Torino, a recipe first made in 1891 and recently resurrected for the 120th anniversarry of House of Cocchi. The complex vermouth uses the Moscato wine as a base, with a variety of notes including orange, vanilla and tobacco, and is deeply reminiscent of earthy botanicals.

While an Americano is traditionally served over ice in an old fashioned glass, I love the way the deep red stunned in the extruded form of the long drink glass.

Americano
1 ounce Campari
1 ounce sweet vermouth
club soda
lemon or orange for garnish

Combine the Campari and vermouth in a mixing glass filled with ice. Stir until chilled, and strain into a long drink glass. Top with club soda and garnish with a lemon twist or orange slice. Cheers!

RockCreek Seafood & Spirits

A fantastic new restaurant quietly opened this week in Fremont. Maybe you've heard of it? RockCreek Seafood & Spirits. 

The first restaurant for Eric Donnelly - formly executive chef of Toulouse Petit - offers a menu that focusses on two of my favorite things: seafood and spirits. Sold! 

Rockcreek is located in the previous home of Dovetail General Contractors (who have moved further down into Fremont near the canal, and are reportedly working on a space housing a collective of local shops, similar to a Melrose Market - I can't wait to see how it shapes up!). The restaurant itself is lovely, designed by Graham Baba Architects, a local darling for creating beautifully tactile spaces. A quick shout out to Allan Carandang who did the logo brand identity and website. If you have yet to have the pleasure of meeting Allan, know that he is one of the most talented and wonderful people you will ever encounter. I particularly love his sketches of Pioneer Square.

At this point the boyfriend would like me to note that the wood siding defining the landscaping smells like the Jersey Shore. In a good way. Whatever that means.

However, this leads me to the soft-shelled crab. Another east coast reference I was not previously familiar will. This first experience blew my mind, being a Seattle native - born and raised - and use to the giant dungeness and king crabs with decidedly hard shells. Wait, so I can really eat the shell? All of it? Even the claws? It's so soft! I can't believe I'm eating the shell! Be thankful you weren't there to have to sit through that one.

We enjoyed two other generously portioned small plates: the chilli barbequed octopus and Barron Point clams calabrese. The octopus was hands down our favorite, but I am a fiend for octopus, so when is it not? The soft shell crab with its delightful slivers of pickled watermelon radish and ginger basil vinaigrette was a close second. Manners be damned as I found myself finishing off every last drop. Not to slight the clams, which came in third purely by default. Slightly spicy, they would easily have been a favorite dish at another joint. Next time we go back I am dying to try the Dungeness crab chili relleno and the house hung Albacore tune bresaola. If you get there before me, please drop me a line and let me know what you try!

But, enough about the seafood. Let's jump right to the good stuff: spirits. I don't often see a cocktail that contains both Fernet Branca and Cynar, so of course I had to order one. The Bridlewood, as it's known,  is based on a pre-prohibition cocktail that lead bartender Joshua wisely put on the menu. RockCreek keeps it local with their spirits, highlighting Mischief John Jacob Rye Whiskey for this particular drink. (If you have not yet been to Mischief in Fremont, I highly recommend a tour. The distillery's custom metal work is stunning.) The Bridlewood is finished off with half a bar spoon of Licor 43, and finally a cucumber garnish which works to highlight both the sweetness of Licor 43, as well as the earthiness of the Fernet Branca and Cynar.

Personable and wildly accommodating, Joshua entertained my peppering of questions regarding his bar. He even took the time to pour us a sample of Licor 43, which we had never tasted before. (Verdict: SWEET. Currently scheming to get ourselves some to drizzle over ice cream.) If you are not familiar with Licor 43 as I was not, imagine what orange essence would taste like in the land of milk and honey: a harmony of citrus notes, gently aromatic, and almost sickenly sweet. A little will get you a long ways.

Here's how Joshua makes his Bridlewood cocktail, which he was kind enough to share with me:

Bridlewood

1 1/2 ounces Whiskey

1/2 ounce Fernet Blanca

1/4 ounce Cynar

1/2 a bar spoon Licor 43
cucumber garnish

Shake all of the ingredients over ice and strain into a cocktail glass. Garnish with a generous cucumber slice. Use an English cucumber or other variety with minimal seeds. Enjoy!

Pucker Up: 4 Variations on the Sour Cocktail

I love a deeply bitter and moody cocktail, so sometimes I need to be reminded to lighten things up when the weather turns warmer. Taking a cue from the bright citrus notes which constitute some of my favorite summertime flavors, and inspiration from an especially delightful Fernet sour, (once again courtesy of Anna Wallace), I highlighted four different citrus fruits and liquors that compliment them. 

A little bit retro and delightfully glamorous, sour cocktails are meant for that time of day when the afternoon sun starts to slant just so. Pick your poison, and then for each drink, follow the same method: Combine all ingredients in a mixing pint or shaker. Add the whisk from a hawthorn strainer and shake. (To be fair, I usually skip this step!) Remove the whisk and add ice, violently shaking until thoroughly chilled. Double strain, (again, I often breeze by this formality unless company is over) into a chilled coupe. Alternatively, I find that a double old fashioned feels nice in the hand and rests better on the seat cushion next to you. Enjoy!