Pineapple and raspberry syrups.

One of the main things we enjoy about cocktails is how many ways we get inspiration to try new drinks. This week, Mixology Monday came back to life with an “Equal Parts” theme and we submitted a fun (and a little goofy) cocktail that we enjoyed, the Long Island Planters Punch. But what makes Mixology Monday really fun is trying other people’s creations. And now we have over 25 drinks to try (click here to see the lineup, very cool). One of our favorites, so far, is Shake, Strain and Sip’s Undiscovered Country a Corpse Reviver variant using pisco and Swedish Punch (it was a good excuse to finally buy some pisco). Another favorite is Chemistry of the Cocktail’s Shrunken Skull, a tiki drink with grenadine, but also works with raspberry syrup. Hmm….so now we have some pisco and a desire to make raspberry syrup. Anything else we can do?  Well, yes- since we had pisco, we had to make pineapple syrup to mix up some Pisco Punch, a true classic. (Like we said, “inspiration”, not necessarily “organized thinking”).

Pisco Punch.

Mountain Clover Cocktail.

Unfamiliar with pisco and Pisco Punch? Pisco is brandy from Chile and Peru using local grapes from their wine industry. It is strong, a bit spicy and musky with hints or grappa (at least to our tastes). It is unique stuff and perhaps tough on its own, but very good in cocktails. And the most famous is the Pisco Punch, a simple combo of pisco, lemon juice and pineapple syrup. Cocktail historians have beaten the history of this drink to death (and beyond), but suffice it to say that in later 19th-Century San Francisco if you were blotto worse-for-wear, Pisco Punch had something to do with it. (Paul Clarke has a good, brief history piece here.) And there is a good reason the Pisco Punch was so popular, it’s really good. The musky notes of the pisco match with the sugar and funk of the pineapple and the lemon adds brightness and acidity. Pisco Punch is true cocktail alchemy, and it’s way-too-easy to throw these back…and a good reason to make pineapple syrup. And once you have pineapple syrup it works in other brandy drinks like the Brandy Fix or as a good substitute for simple syrup in Tiki drinks.

As for the Raspberry syrup, it used to be a very popular cocktail sweetener, particularly before Prohibition. Used in dozens of drinks like the Clover Club, the Pink Lady and the Davis Cocktail, raspberry syrup adds great color and bright sweetness that’s lighter in flavor than grenadine. But, for whatever reason, grenadine took the place of raspberry syrup in many recipes during the later half of the 20th century. Happily, the cocktail renaissance brought raspberry syrup back from obscurity and there are plenty of DIY recipes, or you can buy it in stores. We decided to make our own, it’s easy and we still have raspberries. And after playing around with some classics, we made a Clover Club variant called the Mountain Clover with dry gin, lime juice, raspberry syrup and St. Germain. The light, bright sweetness of the raspberry syrup plays well with the gin and lime and makes for a very balanced sip. It looks like a grenadine-based cocktail, but is something very different. Worth a try.

Making both these syrups is very easy. Both use fruit, sugar and water. The pineapple syrup uses a “cold” method and the raspberry a “hot” method, but the process is basically the same. Cut or mash-up the fruit, cover with a simple syrup, put it in a jar, let it sit a day or two, strain out the fruit (mash in a bit more of the juice) and bottle the syrup. (And keep the left over pineapple pieces to put on ice cream or toast, good stuff). Top with a bit of vodka or Everclear to extend the life of the syrup, if you like. Store in a tightly lidded jar in the fridge. And then prepare to make awesome cocktails.

Pisco Punch:

Ingredients:

• 2 oz. Pisco
• 3/4 oz. Fresh lemon juice
• 3/4 oz. Pineapple syrup (see below)

Assemble:

1. Combine all ingredients in a cocktail shaker with ice. Shake thoroughly and strain into a chilled cocktail glass or coupe’. No garnish. Serve.

Pineapple Syrup:

(Adapted from Ted Haigh)

Ingredients:

(makes about 2 cups, can be doubled)

• 2 Cups sugar (superfine is helpful, but not required)
• 1 Cup water
• 1/2 Large pineapple, cut into small cubes

Assemble:

1. Combine the sugar and water in a large, lidded jar. Stir the water and sugar mixture and then add the pineapple chunks. Seal the jar and let it sit in a cool, dark place for 24 hours.
2. After 24 hours, strain the pineapple from the sugar syrup and mash the pineapple chunks to extract some extra juice (reserve the pineapple chunks for other uses). Strain the syrup again with a fine sieve or cheesecloth to remove any fine bits, if you like. Store in the fridge.
3. Optional: Add about 1 tablespoon of vodka or Everclear for each cup of syrup to extend shelf-life.

—–

Mountain Clover Cocktail:

Ingredients:

• 2 oz. Dry gin
• 3/4 oz. Fresh Lime juice
• 1/2 oz. Raspberry syrup (see blow)
• 1/4 oz. St. Germain

Assemble:

1. Combine all ingredients in a cocktail shaker with ice. Shake thoroughly and strain into a chilled cocktail glass or coupe’. No garnish. Serve.

Raspberry Syrup:

Ingredients:

• 1 Cup sugar
• 1 Cup water
• 1/2 Pint raspberries, cleaned

Assemble:

1. Place the sugar and water in a small saucepan over medium heat. Bring to a boil, stirring occasionally, until all the sugar dissolves. Remove from the heat and allow to cool for a few minutes.
2. Meanwhile, place the raspberries in a medium-sized lidded jar or container. Pour the sugar syrup over berries, mash the berries lightly and seal the jar. Store in a cool, dry place for 24 hours.
3. After 24 hours, strain the berries from the sugar syrup and mash the berries to extract some extra juice. Strain the syrup again with a fine sieve or cheesecloth to remove any fine bits, if you like. Store in the fridge.
4. Optional: Add about 1 tablespoon of vodka or Everclear for each cup of syrup to extend shelf-life.

Related articles

• Mixology Monday Cocktail: Long Island Planter’s Punch (LIPP) (putneyfarm.com)
• Cocktail DIY: Grenadine, Simple Syrups, Honey Syrup (putneyfarm.com)
• DIY vs. Buy: Gomme Syrup (drinks.seriouseats.com)
• A Watermelon Cocktail (emmycooks.com)
• The Pisco Wars (dinersjournal.blogs.nytimes.com)
• Weekly Cocktail #23: The Daiquiri (putneyfarm.com)

Long Island Planter’s Punch.

One of the cooler things in the cocktail blogging world has to be Mixology Monday, an “online cocktail party” where cocktail enthusiasts submit and share cocktails to fit an ever-changing theme. Paul Clarke of Cocktail Chronicles and Imbibe! ran Mixology Monday for 6 years (Wow- thanks Paul!) and just handed off the reins to Frederic Yarm at Cocktail Virgin Slut. (BTW- a shameless plug for Frederic’s new Boston Cocktail book “Drink and Tell”- see here). So here is the theme:

For this month, I have chosen the theme of equal part cocktails — those simple drinks where only one jigger is needed despite how many ingredients are added. These recipes have gained a lot of popularity as classics like the Negroni and Last Word have resurfaced, and variations of these equal part wonders have become abundant.

LIPP as a “long” drink.

Indeed they have. We have already posted on the Last Word and a very tasty variant with Apricot Shrub (that we made) based on a cocktail from Bar Terra. But seeing as how the Last Word has been revised dozens of times, we decided to look at other classic cocktails and see what we could do. We tried Corpse Reviver #2 variants with gin, grapefruit, Aperol and Lillet Rose’- good but better in unequal proportions. We also played with the Scofflaw, one of our recent faves, that included genever, rye, lemon, grenadine and dry vermouth. A very good drink, but the genever takes over so it was just a “genever scofflaw”. Ok, but not what we were after. But as a side bonus, we did make our own grenadine.

Hard at “work” in the office…

About that time, we decided that mining “classics” for ideas wasn’t going so well and perhaps another approach was in order. So if “classics” weren’t working, how about drawing inspiration from somewhat cheesier ”less iconic” cocktails. And this very quickly brought us to the Long Island Iced Tea. We recently posted on the drink from Long Island, it is way better than it should be, and it uses roughly equal parts. But what to do with the homemade grenadine? Well, how about subbing the grenadine for Coke?  Kind of like Planters Punch (another semi-uncool cocktail) or a Bacardi Cocktail…and since the seasons are changing how about a little spice from a dash of bitters? (The rules allow it). And finally, the drink was boozy enough so we dropped the vodka, as we still had plenty of other spirits in the drink.

Ingredients for Long Island Planter’s Punch

And the Long Island Planters Punch was born. (And yes the LIPP is a riff on the L.I.R.R.- Long Island Railroad) The LIPP combines equal amounts of white Demerara rum (El Dorado), reposado tequila (Cazadores), dry gin (Tanqueray) , Cointreau (or another triple-sec), lime juice and grenadine, with a dash of Fees Old Fashion Aromatic Bitters (you can sub Angostura). And we garnish with a lime wedge for a little aroma and extra presentation. And one last note, if you can’t make your own grenadine, a “real pomegranate” grenadine will be much better, as the corn-syrup based versions are way too sweet.

And the flavor of the cocktail? We like it very much. You get the lime juice, tequila and Cointreau up front and then the herbal flavors of the gin and sweet rum and grenadine fill-in and finally you get the spice of the bitters. A good sip, and just like the Long Island Iced Tea, it tastes much less boozy than it really is. And you can serve the LIPP as a cocktail or a long drink, it works either way. The LIPP is so tasty, we wondered if we should rename it and not mention its less-than-stellar cocktail forebears. But just as we still love our Dads, even though they mowed the lawn every Sunday in khaki shorts, black socks and sandals, we will proudly acknowledge the LIPP’s heritage.

The Long Island Planter’s Punch (LIPP)

Ingredients:

(For 1 cocktail, double for a “long” version of the drink)

• 1/2 oz. White rum (El Dorado Demerara)
• 1/2 oz. Reposado tequila (Cazadores)
• 1/2 oz. Dry gin (Tanqueray)
• 1/2 oz. Triple-sec (Cointreau)
• 1/2 oz. Fresh lime juice
• 1/2 oz Grenadine (homemade- see below, or “real pomegranate”)
• 1 dash Fee’s Old Fashion Aromatic Bitters
• Lime wedge, for garnish

Assemble:

1. Combine all the liquid ingredients in a cocktail shaker with ice. Shake thoroughly and strain into a chilled cocktail glass, coupé or flute. Garnish with lime wedge. Serve.

-or-

1. For a “long version” of the drink. Double the recipe and combine all the liquid ingredients in a cocktail shaker with ice. Shake thoroughly and strain into a large tumbler, highball or pint glass filled with ice. Garnish with lime wedge.

—-

Grenadine:

(Adapted from Cocktail Chronicles and David Wondrich)

Notes:

• This is a “cold-process” version of Grenadine. There are also boiled versions, but we prefer the fresher flavors of the cold version.
• You can use superfine sugar to be sure the sugar will dissolve in the pomegranate juice. You will get a bit more sugar, by weight, so check the flavor of the grenadine after the first mixing before adding any more sugar.

Ingredients:

• 1 part white sugar
• 1 part pure, unsweetened pomegranate juice
• 1 tablespoon of vodka or grain alcohol per cup of syrup (optional)

Assemble:

1. Place the juice and sugar in a jar with a good lid and seal. Shake well until sugar dissolves in the juice. Taste and add sugar, by tablespoon, to balance flavor.
2. Add the vodka or grain alcohol, if using. Store in the fridge.

Related articles

• Cocktail DIY: Grenadine, Simple Syrups, Honey Syrup (putneyfarm.com)
• Bonus Cocktail: The Scofflaw (putneyfarm.com)
• Weekly Cocktail #24: Long Island Iced Tea (putneyfarm.com)

Long Island Iced Tea Cocktail.

Well, “when in Rome…” And in this case, “when in Long Island….make Long Island Iced Tea”.

While this cocktail is much tastier than you might think, there is no tea in this drink, and there is nothing “long” about it. “Long” drinks usually denote cocktails that are less boozy and often served in higher volumes, like a Pimms Cup or Dark n Stormy (a Diablo is also a good long drink). Long drinks often make for good summer cocktails, as you can sip them over a lazy afternoon. But with the Long Island Iced Tea, you can sip one over a full afternoon and still feel like you had a Three-Martini lunch…umm… make that a four-martini lunch.

Many ingredients, but most are easy to find or are in your bar right now.

The trick with the Long Island Iced Tea (Latin translation: needus designus driverus) is that most recipes suggest anywhere from four to seven ounces of high-proof spirits per drink (most cocktails have two ounces)- but you really don’t taste the booze. The Long Island Iced Tea tastes good (very good if you tweak the recipe), and goes down way to easy for its own (and your own) good.

Most recipes suggest an ounce to an ounce-and-a-half each of gin, vodka, tequila, rum and triple sec, with some lemon, simple syrup and a splash of coke. We include that recipe below, but it is a bit sweet for most. And while it tastes good, most of the attraction is of the “I can’t believe this drink is smooth with so much booze” category. Our version lightens the drink somewhat (not much) but omits the triple sec and adds more lemon and coke. Usually we don’t mess with original recipes without changing the name of the cocktail. But there are literally dozens of variations on the Long Island Iced Tea (see here, if curious), so whats one more version of the recipe?

Long Island Iced Tea and ingredients.

As for the spirits used in the recipe, there is no need for anything special. Decent, inexpensive rum, gin, tequila and vodka will do fine. The real alchemy of the drink is how the spirits mesh, if you add something too good, or aged, it won’t help and may actually harm the drink- and why waste the money? If you do want the best result, fresh lemon juice and simple syrup will work better, but sour mix will work in a pinch. All recipes suggest Coke, and that’s what we use, but any decent cola should be fine. And serve with lots of ice, the dilution helps the drink, and softens the booze (a tiny bit). And in the end, you have a very tasty drink that is a good summer sip. Think rum and coke, but with more tartness, depth and complexity. Just be careful if you have more than one.

A few too many and you may end up looking like this…

As for the history of this drink, there are simply too many stories to know where it came from. TGI Fridays claims they invented it (doubtful), but bars from Long Island to Tennessee also claim to be the creators. And to make matters worse, the timeframe varies anywhere from the 1920′s to 1970′s. But since neither tequila or vodka were common in the states until the 1950′s, we suspect the Long Island Iced Tea is a more recent creation. But perhaps fittingly, after a few of these cocktails, no one would remember anyway…

The Long Island Iced Tea: (Our version)

Ingredients:

• 3/4 oz. white rum
• 3/4 oz. blanco tequila
• 3/4 oz. dry gin
• 3/4 oz. vodka
• 3/4 oz. lemon juice
• 1/4 oz. simple syrup
• 2-3 oz. cola
• Lemon wheel, for garnish

Assemble:

1. Combine the spirits, lemon juice and simple syrup in a highball or Collins glass with lots of ice. Mix and then top with the cola. Add the lemon wedge and serve.

Long Island Iced Tea: (Classic version)

Ingredients:

• 1 oz. white rum
• 1 oz. blanco tequila
• 1 oz. dry gin
• 1 oz. vodka
• 1 oz. triple sec
• 1 oz. lemon juice
• 3/4 oz. simple syrup
• Splash of cola
• Lemon wheel, for garnish

Assemble:

1. Combine the spirits, lemon juice and simple syrup in a highball or Collins glass with lots of ice. Mix and then top with the cola. Add the lemon wedge and serve.

Related articles

• Weekly Cocktail #21: The Bellini (putneyfarm.com)
• The Seven Deadliest Drinks (gizmodo.co.uk)
• Bonus Cocktail (and “Mocktail”): The Watermelon-Drop (putneyfarm.com)
• Weekly Cocktail #15: The Nouvelle Fleur (putneyfarm.com)
• The Pimm’s Cup Grows in Popularity as a Summer Cocktail (nytimes.com)
• McKenzie Makes: Pimm’s Cups! (mmmguide.com)
• Weekly Cocktail #18: The Upside-Down Martini (putneyfarm.com)

The Margaret Rose. A good intro to “Daisy” cocktails.

This week’s cocktail takes us back to the classics. The Margaret Rose is a well-balanced cocktail made of gin, Calvados (or Applejack, in a pinch), Cointreau, lemon juice and grenadine. The Margaret Rose is smooth, with clear apple flavor and a very tasty sweet / tart combination from the lemon and the Cointreau. The gin adds some depth and complexity. The grenadine adds more sweetness and the rosy color. This drink is easy to make, works well in any season and is a good introduction to a class of cocktails known as “Daisies”. More on that in a bit.

This recipe first appears in print in “The Cafe Royal Cocktail Book“, a 1937 book that came out a year or so after the more famous Savoy Cocktail Book. In a nutshell, the Savoy book was written by an American Harry Craddock, working in the UK. The UK Bartenders Guild thought that the Savoy book was perhaps a bit too “American” and came out with their own cocktail guide, The Cafe Royal. Both are good cocktail books and each has some unique recipes. For whatever reason, the Savoy is a more popular modern reference. Maybe it’s the illustrations.

We found this recipe and notes on the Cafe Royal Cocktail Book from Cocktail Virgin Slut, one of the better cocktail blogs. We tried the Margaret Rose and liked it (Carolyn gave it a nod, and she is normally not a lover of brandy) and decided to do some more research. The Margaret Rose is from a class of cocktails known as “daisies”. Daisies are one of the oldest types of cocktails and were common in the 19th century. Definitions vary, but a daisy usually combines brandy, citrus juice (normally lemon) and a sweet liqueur like Cointreau or Chartreuse. Other spirits like whisky, gin or rum may be part of the recipe. A good combination, and a clear precursor to “Sours” like the Sidecar and, much later, the Cosmopolitan.

As for the ingredients, the only somewhat “rarefied” ingredient is the Calvados. Calvados is simply apple brandy from the Lower Normandy region of France. Most Calvados is dry, but features clear apple notes and a touch of heat from the alcohol (depending on the quality of the Calvados). American apple brandy, known as Applejack, tends to run a touch sweeter and more tangy than Calvados. Applejack will work well in this recipe, but the drink will be a bit different. Regardless, there are literally hundreds of cocktails (mostly 19th and early 20th century) that feature apple brandy, so Calvados or Applejack are a worthwhile addition to your bar.

In the end, the Margaret Rose is a good drink to try. It is a good excuse to get some apple brandy, try a “daisy’ cocktail and even get a copy of a cool (if somewhat obscure) cocktail book. Nothing like a bit of history. Or you can ignore the history and just make the drink and enjoy it. That also works pretty well.

The Margaret Rose:

Ingredients:

• 1 oz. dry gin
• 1 oz. Calvados (or Applejack)
• 1/2 oz. Cointreau
• 1/2 oz. lemon juice
• 2 dashes grenadine

Assemble:

1. Combine all the ingredients in a cocktail shaker with ice. Shake thoroughly and strain into a chilled cocktail glass, coupé or flute. No garnish. Serve.

Related articles

• Bonus Cocktail: The Aviation (putneyfarm.com)
• Bonus Cocktail: The Rose Pearl (putneyfarm.com)
• Bonus Cocktail: The “Classic” Champagne Cocktail (putneyfarm.com)
• Bosom Caresser… and Other Classic 1920s Cocktails… (1920swriter.com)
• Cocktail Recipes & Simple Cocktail Recipes | Pottery Barn (potterybarn.com)
• Weekly Cocktail #14: The May Daisy (putneyfarm.com)
• First Look: Cocktails at Demi Monde, NYC (drinks.seriouseats.com)
• Cocktails for Memorial Day: The Pegu Club (putneyfarm.com)
• First Look: Cocktails at Telegraph in Chicago (drinks.seriouseats.com)
• Bonus Cocktail: The Lani-Honi (putneyfarm.com)
• Weekly Cocktail #15: The Nouvelle Fleur (putneyfarm.com)
• Weekly Cocktail #17: The Tahitian Postcard (putneyfarm.com)

Apricot shrub and apricot shrub soda.

Last Apricot On Earth Cocktail using apricot shrub.

Let’s get right to it, a fruit shrub is basically an equal mixture of fresh fruit, sugar and vinegar. Yes vinegar. But shrubs are better than you might think (actually quite tasty) and were a very popular way to preserve fruit in the days before refrigeration. And rather than tasting of vinegar, shrubs are sweet and very tangy. The vinegar acts as a flavor enhancer, somewhat like salt on savory foods- you don’t  know it’s there, but everything tastes better. A cool trick, and one that works with most summer fruits. And if you like cocktails or home-made soda, you should know about shrubs. But first a little “back story”…

Blenheim apricots. Yum.

Last week Carolyn and I traveled to wine country and then, ironically, started drinking cocktails. Happily both Napa and Sonoma have a number of restaurants and bars that feature world-class drinks, as well as excellent wine lists. One of the best places we visited was Bar Terra, an extension of the very well-regarded Terra in St. Helena. Bar Terra features a less formal and more “bar-driven” menu of smaller plates, wine and hand-crafted cocktails in a very welcoming atmosphere. The food and service were very good, but we did go for the drinks, and Bar Terra did not disappoint.

The best cocktail we had at Bar Terra (and our entire trip) was a creation that is a riff on the Last Word, that just happens to have apricot shrub. If you are unfamiliar with the Last Word it is a roughly equal combination of gin, lime juice, maraschino liqueur and green Chartreuse. It sounds like a train wreck, but the Last Word is real alchemy, all the flavors blend into a well-balanced, refreshing cocktail. And the recipe invites mixologist to play around. We often ask good bartenders to make a Last Word variant, and the team at Bar Terra struck gold. Their version of the Last Word included dry gin, apricot shrub, maraschino liqueur and yellow Chartreuse (and maybe a touch of lemon juice). The drink was an absolute winner with the apricot shrub supplying both sweetness and tang, the gin and Chartreuse herbal notes and the maraschino liqueur some nutty flavors. And if you didn’t know a shrub has vinegar, you would never place the flavor, you would just notice a lovely, palate-pleasing “zing”. You can’t wait for another sip. We didn’t get a name for the cocktail, but we have an adapted recipe below, and in honor of Bar Terra we will call it the Last Apricot On Earth.

Rinse your apricots.

Pit and quarter the apricots.

We’ve known about fruit shrubs for some time, as they are popular in cocktail circles, but the cocktail at Bar Terra finally motivated us to make shrubs at home. And as we are near the end of apricot season, and there are Blenheim apricots available, we chose to make a “cold shrub” of the apricots before they were gone. Making the shrub is very easy. Simply mash and then macerate equal parts fruit and sugar, let a syrup form for a few days in the fridge and then strain and add an equal part of cider vinegar and mix. You can try the shrub immediately and it will be tasty, but it will “mature” and the flavors develop more with a few days / weeks. And it is not a vinegar, more like a preserved syrup. If you want a full breakdown on fruit shrubs Michael Dietsch of Serious Eats has a good article here.

Macerate fruit with sugar in fridge for 12-48 hours. 48 hours is better.

Strain fruit syrup and add the vinegar.

So once you have a shrub, what do you do with it? Well, as we noted, they are good in cocktails, but they also make for very refreshing sodas (recipe below). Again, the vinegar comes across simply as a light acidic tang that stimulates the appetite. If you are serving rich summer food like barbecue or burgers, a shrub soda will be a big, big hit. And since you can make shrubs from almost all berries and stone fruits, just pick your favorite summer fruits and get started.

Apricot Shrub:

Notes Before You Start:

• This is a “cold shrub”. There are other methods discussed here.
• As you are making syrup, the fruit does not need to look good. Fruit that is just past its prime, or just looks bad will work here (and will possibly save you some money).
• If you have some undissolved sugar at the end of the process, it will eventually dissolve in the vinegar as the shrub ages.

What You Get: A tasty way to preserve summer fruit and a good cocktail and soda ingredient.

What You Need: No special equipment required.

How Long? Only about 10-20 minutes of active time, but up to two days of waiting for the fruit to macerate in the sugar. You can start this any time.

Ingredients:

(Makes about 2 and 1/2 cups)

• 1 cup apricots, pitted
• 1 cup sugar
• 1 cup cider vinegar

Assemble:

1. In a medium bowl, mash the apricots and then add the sugar. Stir to combine. Cover and place in the fridge for at least 12 hours and, preferably, two days. A syrup will form.
2. Strain the syrup from the fruit. Mash the fruit in the strainer to extract as much syrup as possible. Add the vinegar to the syrup and whisk to combine.
3. Bottle the shrub and serve. Store in the fridge and keep tasting, the flavors will mellow and meld over time.

—–

Apricot Shrub Soda:

Ingredients:

• 1 oz. apricot shrub
• 4-5 oz. club soda or sparking water
• 1/4 oz. lemon juice (optional)

Assemble:

1. Combine the shrub and club soda and gently mix. Taste. If sweet, add a dash of lemon juice to balance flavors. Add ice and serve.

—–

The Last Apricot On Earth:

(Adapted from Bar Terra)

Ingredients:

• 1 oz. dry gin
• 3/4 oz. yellow Chartreuse
• 1/2 oz. apricot shrub
• 1/2 oz. maraschino liqueur
• 1/4 oz. lemon juice (optional, shrubs vary in sweetness)

Assemble:

1. Combine all ingredients, except lemon juice, in a cocktail shaker with ice. Shake thoroughly and then taste for sweetness, if too sweet add a dash of lemon juice. Strain into a chilled cocktail glass or coupé. Serve.

Related articles

• Simple Garden Recipes: Maraschino Cherries And Sweet Refrigerator Pickles (putneyfarm.com)
• 22 Ways To Use Summer Fruit in Cocktails (drinks.seriouseats.com)
• Bonus Cocktail: The Aviation (putneyfarm.com)
• Rhubarb Shrub (Drink/ Cordial) Recipe (wellpreserved.ca)
• Weekly Cocktail #14: The May Daisy (putneyfarm.com)

Upside-down martini using vinho verde instead of vermouth.

One of the cool things about the cocktail renaissance is that inspiration comes from pretty much anywhere. And while there are always a few mixologists, enthusiasts and bartenders with “attitude”, cocktails tend to live in a welcoming, open and happy place. After all, it is just fun with booze and friends. Why mess with it? If somethings sounds good, give it a try.

And we bring this up because rather than try and hide it, we will ‘fess up and admit this cocktail comes directly from Martha Stewart (or at least her magazine). Martha probably doesn’t rate very cool in urban cocktail circles, but we are in the sticks country out here and will take whatever inspiration we can get . To be fair, the upside-down martini has been around for quite a while. Basically a martini that is 3-1 vermouth-to-gin vs. 3-1 gin to vermouth, the upside-down martini is an attempt to lighten what is a very boozy, but excellent, drink. But even with a good dry vermouth like Dolin, the upside-down martini can sometimes be a bit cloying and lack character. However, Martha (or her drinks editor) adapted the traditional recipe to include white vinho verde, rather than dry vermouth, and suddenly you get a very good summer cocktail.

So what is vinho verde? Vinho verde is light, young Portugese wine that translates into “green wine”. And that is a very good description. Vino verde is usually less than one year old, overtly tart with citrus notes, slightly fizzy, low-alcohol (usually 8%-10%) and cheap (less than $10 per bottle). Vino verde is a very tasty summer wine by itself, but when combined with a touch of gin and a few olives, you get something altogether different, and better.

The trick with this cocktail is that you get a very light drink that still tastes like a martini. The vinho verde’s “green” flavors go well with the juniper of the gin and the briny notes of the olives, but the overall body of drink is very light from the low-alcohol and slight fizz of the wine. And if you are a martini drinker, this is a very good thing. Martinis rock, but as Dorothy Parker says…”two at the very most”. Summer is about long, lovely days- but regular dry martinis can make for short, blotto tipsy nights. The upside-down martini with vino verde is a great way to turn a martini into a light, “long”, refreshing drink. If you are not a fan of typical “fruity” summer drinks, this version of the upside-down martini may be for you. And if you are a gin-and-tonic fan, the upside-down martini is a fun diversion.

Upside-down martini and ingredients.

As for the recipe, we suggest a 3-1 ratio of vinho verde to London dry gin. Even if you don’t normally like the juniper in gin, we bet you will find it is a good foil for the citrus and tang of the vinho verde. We also suggest including olives or some other briny garnish. The touch of brine melds well with the drink, it will lack an extra dimension if you omit the olives (we also tried cornichons, and they worked quite well). We tried the recipe with just a lemon twist, but most vinho verde has overt lemony flavors and the twist gets lost. The olives do make a difference in this cocktail.

So if you, or a friend, prefer traditional or classic cocktails more than the normal citrus-and-sugar drinks of summer, then the upside-down martini is worth a look. And if you just want a light summer cocktail, that also looks pretty cool,  then the upside-down martini with vinho verde certainly fits the bill. Thanks Martha!

The Upside-Down Martini:

(Adapted from Martha Stewart

Ingredients:

• 3 oz. vinho verde (we like Casal Garcia- tasty and cheap)
• 1 oz. dry gin
• Olives, caper berries or cornichons, for garnish

Assemble:

1. In a medium lowball (or highball, if you like) glass add the gin and vinho verde. Add ice to fill glass, stir until well-chilled. Add olives, stir a bit more and serve.

Related articles

• Recipes: My Perfect Martini (heartseasecottage.typepad.com)
• June 19 – National Martini Day (foodimentary.com)

Hendrick’s 50 Shades of Gin, Domme Delight Cocktail

Leave it to the clever folks at Hendrick’s Gin to concoct a special libation in honor of the wildly popular book that seems to have (forcefully) taken a large portion of the female population over 30. Trust me gentlemen, if you don’t know what Fifty Shades of Grey is about, chances are good the woman sitting next to you does!

Judging from the women I have spoken with who’ve read, (make that devoured) Fifty Shades of Grey, one can work up quite a thirst turning those pages. Not to worry! A Life Designed is happy to pass along to you, compliments of Hendrick’s Gin, the perfect drink to help you unwind and work out the… kinks.

Randy – A Life Designed

Hendrick’s Presents: The 50 Shades of Gin, Domme Delight Cocktail

Ingredients:
1.5 parts Hendrick’s Gin
1 part tart cherry juice
1 slice cucumber muddled
Top with 2 parts Brut champagne
Garnish with one virgin cherry and cucumber flesh

Tools:
Cocktail Shaker
Steel Muddler
Vegetable Peeler
Sharp Knife
Ice
Champagne Flute

Demands:
With your free hand, delicately peel the cucumber with the vegetable peeler using a vertical peeling motion. Set aside resulting garnish for later. Using a sharp knife, slice a wheel from the now skinless cucumber. Place cucumber wheel in shaker, and pulverize it with steel muddler.

Slowly pour in measured amounts of Hendrick’s Gin and cherry juice onto muddled cucumber in shaker, stuff with ice and seal tightly. Shake cocktail brutally until you are exhausted, then unseal shaker, strain liquid into champagne flute and top with chilled champagne. Stir drink gently and garnish with cherry.

Finally, take the cucumber skin between both hands, thwacking it quickly to release its essence over the cocktail and then delicately slip it into the glass.

(Simplified Instructions: In a mixing glass, muddle one slice of cucumber. Add remaining ingredients except champagne, add ice, and shake for 15 seconds. Strain into champagne flute, and top with chilled bubbles. Stir briefly to reintroduce, and garnish with cherry and a cucumber twist.)

Aviation Cocktail.

This week’s bonus cocktail is a surprise to us. The drink itself is not a surprise, the Aviation is a classic cocktail. But we are surprised it took us so long to post it. We enjoy Aviations as one of our “go to” cocktails at home, and one of our local bars makes a great one. So I guess familiarity bred a touch of contempt.

But there is nothing contemptible about the Aviation. One of the true masterpieces of pre-prohibition mixology, the Aviation combines dry gin, lemon juice, maraschino liqueur and (sometimes) Creme de Violette, a violet liqueur. The drink is the creation of Hugo Ensslin, a bartender at the Hotel Wallick in New York. He first published the recipe in 1916 in the book “Recipes for Mixed Drinks”. And the recipe has been published, and tweaked, ever since.

Aviation cocktail and ingredients.

The basics of the recipe, dry gin, lemon juice and maraschino have been constant, but the ratios vary. And then there is the issue of the Creme de Violette. Creme de Violette is a violet liqueur that tastes a lot like violet candies. If you remember violet candy, you may also remember that some people love them, and some hate them. “This tastes like soap” being a common refrain for those in the “hate” category. For a while, this was a non-issue as Creme de Violette was almost impossible to find in the US. But our friends at Haus Alpenz, revivers of all forgotten liqueurs brought it back to life with Rothman & Winter Creme de Violette (remember the Allspice Dram in the Ancient Mariner). And this “new” Creme de Violette is good, sweet, floral and depending on your point of view, perhaps a bit “perfumey” or just downright soapy.

The attraction of using the Creme de Violette is both the flavor and the light blue color it lends to the drink, if you use enough of it. The name of the drink, it is believed, comes from the pale sky-blue color that was so enticing in the early days of aviation. But this is where many mixologists differ.  The Savoy Cocktail book, David Wondrich and Gary Regan go without the Violette, the PDT cocktail book includes it. Paul Clarke suggests you simply make the Creme de Violette optional. As it is, we suggest you use the Creme de Violette very sparingly (just a dash, you will still taste it) or omit it altogether.

Required summer reading.

As a practical matter, very few people have access to Creme de Violette and there is no need to run out and buy it (of course, we did- but we are geeky that way). First, try the recipe without the Violette. You will lose the lovely color, but the botanical flavors of the gin, the bright, sour lemon juice and the sweet, earthy maraschino are a great combination on their own. This is a very tasty cocktail that works in any season and for almost any occasion. And most home bars have gin and lemon juice- and you should have Maraschino (Luxardo is fine) in your bar, as it is an ingredient in literally dozens of classic cocktails. So before you get the Violette, make sure you have maraschino liqueur.

If you do have the Creme de Violette, you can add up to 1/4 ounce to the drink and the color will be quite beautiful. But unless you really like floral and perfumed flavors the drink might be soapy unpalatable. But a dash or two will add some pleasant flavor and aroma, if you like violets. One other note on the booze- the recipe specifically calls for dry gin. If you use a “modern” gin that features floral botanicals, like Nolet’s, the flavors may not play well together. Traditional London dry gin like Tanqueray, Beefeater or Gordon’s are the best choices for this drink.

Few drinks look better in a cocktail glass than the Aviation.

As for the ratios of the gin, lemon juice and maraschino, there are two basic approaches. The first is heavy on the gin and lemon with just a few dashes of maraschino. A tasty sip, but perhaps a bit boozy and sour for some. This approach is more common in older versions of the recipe. The other, more current, approach is use about 2 oz. of gin, 3/4 oz. lemon juice and 1/2 oz. maraschino. We prefer these versions of the recipe as they are sweeter (but still by no means sweet) and we get more of the maraschino’s flavors. But with either version of the recipe you will get a classic and delightful cocktail.

The Aviation Cocktail:

Ingredients:

• 2 oz. London dry gin (we use Tanqueray)
• 3/4 oz. fresh lemon juice
• 1/2 oz. maraschino liqueur (Luxardo is good)
• 2 dashes Creme de Violette (optional)
• Lemon twist for garnish

Assemble:

1. Place all ingredients in a cocktail shaker with ice. Shake thoroughly and strain into a chilled cocktail glass, coupé or flute. Garnish with a lemon twist. Serve.

Enter the Stawberry Collins from the Sandstone Lounge at the Hyatt Calgary’s summer cocktail menu. I am new to gin cocktails and this drink hits all the right notes. You can taste the gin and lime juice right away, but plunge deeper with the straw and you’ll come away with sweet strawberry puree. It’s very refreshing – just what mommy needs before she picks the children up from school!

It’s sweet and tart plus — bonus! — there’s gin.

Strawberry Collins

• 1-1/2 oz No. 3 gin
• 1 tbsp. lemon juice
• 2 tbsp. simple syrup
• Soda water
• 2 tbsp. strawberry puree

Build the drink over ice in a hurricane glass. Add the gin, lemon juice and simple syrup, top with soda water, then dollop on the strawberry puree. Stir. Yum.

–Recipe courtesy Tracy Burton, Sandstone Lounge

Pegu Club Cocktail and ingredients.

Another classic cocktail for the weekend. And after posting the Ancient Mariner, a tiki drink with a hard-to-find ingredient in allspice dram, we decided to go for a cocktail you can make almost anywhere. And the Pegu Club has been made and enjoyed just about everywhere.

The Pegu Club is named after an old-time (and now defunct) British colonial club in Rangoon, Burma Myanmar. As with many colonial clubs they had their own cocktail, in this case a mixture of London dry gin (the British need their gin), Cointreau (or orange curacao), lime juice and a few bitters. A simple drink, but a very good one. And if you just thought “margarita with gin”, you are onto something. The Sidecar begets the Pegu Club and soon enough you get a Margarita. Old recipe + new booze= new cocktail. And so it goes.

Pegu Club Cocktail.

Cocktail historians track the Pegu Club back to at least the 1920′s, when the drink became popular worldwide. It is listed as a popular cocktail in Harry Craddock’s Savory Cocktail Book from the 1930′s. Then after World War II, the Pegu faded from view as other cocktails emerged. But good cocktails never die, and sometimes they don’t fade away either. They re-emerge. Luckily the Pegu Club is making a comeback. It certainly helps that Audrey Sanders, widely considered one of the best bartenders in the world, opened her bar “The Pegu Club” in NYC many years ago and helped spur the cocktail revival. If you name your bar after a drink, it had better be good.

And it is very good. Openly sour, but smooth and with enough sweetness from the Cointreau and spice from the bitters, the Pegu Club goes down almost too easy. But as it was a “club” drink, the Pegu Club is still an elegant creation. If you have to put on a collared shirt (or, god forbid, dress-up) this weekend, the Pegu Club would be an excellent companion. And if you are grilling and listening to baseball on the radio with your family, and we hope you are, the Pegu Club can hold its own.

Pegu Club Cocktail ingredients.

As for making the Pegu Club, most recipes agree on the basic ingredients. Some use 2 dashes of Angostura, others a dash of Angostura and a dash or orange bitters. Both work, the Angostura-only version is a bit spicier. We like to include the orange bitters. The gin should be London dry gin, the traditional juniper-forward gin most of us are familiar with. We use Tanqueray, but Beefeater, Brokers or Gordon’s will all work. As for the orange curacao, we use Cointreau and most recipes also suggest it, but use what you have and simply adjust for sweetness if needed. The last piece of the recipe, the lime juice, is where you find some real differences. Some recipes add a little (a few dashes), some a lot (3/4 oz.). We tend to look to David Wondrich to help us get the right recipe, and he suggests 3/4 oz. of lime juice. We like his version.

Now you might think that a British cocktail by way of Burma is a strange fit for an American holiday like Memorial Day. But since America led the revival of the drink, we think we can claim it as “ours”. After all the Pegu Club is in New York City these days…Have a great weekend!

The Pegu Club Cocktail:

Ingredients:

• 2 oz. London dry gin
• 3/4 oz. Cointreau or orange curacao
• 3/4 oz. fresh lime juice
• 1 dash Angostura bitters
• 1 dash orange bitters
• Lime wedge for garnish (optional)

Assemble:

1. Place all the ingredients in a cocktail shaker with ice. Shake thoroughly and strain into a chilled cocktail glass, coupe or flute. Garnish with lime wedge, if you like. Serve.

Cherry Fling Cocktail

A few things came together recently to provide us with this week’s cocktail, the Cherry Fling. Firstly, our friend Roger came over for dinner and happened to see a bottle of genever on the bar and was curious. Secondly, cherries are in season (yes!). One thing leads to another and we get the Cherry Fling Cocktail.

As for the cherries, ours are green and on the tree, but the farmers market had some beautiful early-season Bing cherries. The cherries were a deep, dark red and very sweet but with some tart notes. The cherries will end up in pies and ice cream soon, but we wanted something now, so we went right for a cocktail. We did some research and found a few good cocktail recipes using fresh cherries, like the Ruby Tuesday (good drink, btw), that include whiskey as the base spirit. In fact, most fresh cherry cocktails have bourbon or rye as the base spirit and add lemon juice. But Carolyn didn’t want a “brown drink” and I was thinking limes rather than lemons with the cherries (I love cherry limeade, yum). Limes, however, don’t usually go with rye or bourbon. Luckily, this led us right to the genever.

So how did we come up with a cherry and genever cocktail? As we mentioned, our friend Roger came over for dinner the other night. We made Roger a genever Old Fashioned that was very tasty and reminded us that quality genever can easily replace rye or bourbon in many cocktails. For those of you unfamiliar with genever (also known as Hollands gin or jenever), it is an early form of gin made in the pot-style stills most often associated with making whiskey. Like dry gin, genever has juniper and botanical flavors, but also features malty notes and a heavier mouthfeel. Good stuff. We like Genevieve from Anchor Distilling but Bols also makes a well-regarded genever. Genever is often taken straight or on the rocks, but mixologists also use genever as a slightly lighter, more herbal substitute in “brown” drinks, or to add more body and depth to cocktails that use dry gin.

And this brings us to the Cherry Fling. There is an old-time cocktail called the Cherry Sling that combines cherry brandy, lemon juice and sugar. We adapted the recipe to include muddled cherries, genever, lime juice and demerara sugar syrup. And the Cherry Fling is a very tasty seasonal cocktail. The cherries and lime juice lead with sweet and tart flavors and a touch of acidity, the genever adds herbal and malty notes and the demerara syrup adds sugary, funky undertones. You can also make this drink with dry gin, but we would use regular simple syrup and perhaps a bit less lime juice to balance with the drier, crisper flavors of the gin- a dash of bitters might be nice as well. And did I mention the Cherry Fling is drop-dead gorgeous? Assuming you like the color red, the Cherry Fling is a bright, beautiful drink. It seems to scream out that summer is on its way.

Oddly, our friend Roger inspired this drink, but has yet to taste one. We hope he makes one for his awesome wife this weekend. And, if not, we will have one waiting for the both of them…

The Cherry Fling Cocktail:

Notes Before You Start:

• You can use any sweet cherry variety for this cocktail. Sour cherries may not work without a lot of additional sweetening.
• If you do not have a muddler the end of a wooden spoon is a good substitute.

Ingredients:

• 4 large (6 medium) sweet cherries, pitted and stems removed
• 2 oz genever-style gin
• 1 oz. fresh lime juice
• .25 oz demerara sugar syrup (or simple syrup)

Assemble:

1. Muddle the cherries in a cocktail shaker. Add the other ingredients and ice. Shake and then fine-strain into a chilled cocktail glass, flute or coupe.
2. OR- strain into a highball glass with ice for a longer drink.

Chica Facil Cocktail and Eastside Cocktail

2012 is a potentially troublesome year. The Mayan calendar suggests that the world will end on the 21st of December. Somehow, we aren’t so worried. But in the world of cocktails, the real Armageddon comes this Saturday May 5th, Cinco de Cocktail. We call it “Cinco de Cocktail” because the dates have aligned and Cinco de Mayo and The Kentucky Derby are on the same day. Margaritas and Mint Juleps for all! This means we may see more crummy cocktails made this Saturday than any day this year.

This is not to say we aren’t fans of the drinks, we love a good Margarita and like the occasional Mint Julep. But as these are both simple cocktails that require care to make well, we doubt many good ones will be served this Saturday. Nothing makes us sad like a bad cocktail, and we suspect a lot of sour-mix Margs and creme-de-menthe Juleps will be sloshed about this weekend. We also have no doubt that many cocktail writers, well aware of the pending catastrophe, are working to provide the drinking public with good recipes for Margs and Mint Juleps for the weekend. Since that angle is covered, how about trying something new, perhaps better, instead?

Chica Facil means something like “easy gal”…

We have a contrarian streak here at Putney Farm, so here are two well-tested cocktails that will fit the themes of the weekend, but offer some variety. The first drink is the Chica Facil (translated: “easy gal”) a mix of tequila, lime juice, Aperol, agave nectar, orange bitters and a lime shell. The recipe comes from the Lone Star Taco Bar in Allston, Mass. via the blog Cocktail Virgin Slut.  The Chica Facil is a variant of the Margarita, but the Aperol and orange bitters add depth and complexity. If you are unfamiliar with Aperol, it as essentially Campari’s little brother, less bitter and sweeter with citrus and botanical notes. Aperol is often used to add some sweet and bitter notes to more “summery” cocktails, and is a great addition to this drink. The Chica Facil lives up to its name, it is easy to make, easy to drink and easy to like, but has something “more” than just the usual Margarita (wink). The color is nice, too.

Southside + Cucumber = Eastside = Good Derby Drink

As for our Kentucky Derby cocktail, we suggest you try the Eastside cocktail. The Eastside combines dry gin, simple syrup, lime, mint and cucumber. Basically a Southside with cucumber. (If you want a whiskey-based cocktail, try a Whiskey Smash.) The Eastside is a very refreshing drink that still gives you some mint and sugar, but is not as boozy or sweet as a Julep. The lime and cucumber blend with the mint and gin and give more depth of flavor than you might expect. This is a great drink for a warm, sunny day. And we think the Derby should always be run on a warm, sunny day.

So if you are making cocktails for either event this weekend, we suggest you mix things up and give these two drinks a try. And if you are drinking a Marg or Julep, please drink a good one. Avoid cocktail Armageddon.

The Chica Facil Cocktail:

Ingredients:

• 2 oz blanco tequila (or a light reposado, if you like- we love Cazadores in cocktails)
• 3/4 oz Aperol
• 3/4 oz lime juice
• 1/2 oz agave nectar
• 1 dash orange bitters
• 1 lime wedge

Assemble:

Combine the tequila, Aperol, lime juice, agave nectar and bitters in a cocktail shaker with ice. Shake thoroughly and strain into a chilled cocktail glass or coupe. Squeeze lime wedge into the drink, add the spent lime shell and serve.

The Eastside Cocktail:

Ingredients:

• 2 oz. dry gin
• 1 oz. fresh lime juice
• 3/4 oz. simple syrup
• 8 mint leaves
• 2 slices cucumber

Assemble:

1. Place the mint leaves and cucumber in the bottom of a cocktail shaker and muddle (if you do not have a muddler, use the end of a wooden spoon).
2. Then add the gin, lime juice, simple syrup and ice. Shake thoroughly and strain into a chilled cocktail glass OR a Collins glass with ice. Garnish with a slice of cucumber, if you like. Serve.

Here's a cocktail you'll want to spend your return on.

Yes, such a drink really exists. I drank one last weekend at Crowbar, Calgary’s pop-up cocktail lounge (more on that in an upcoming Calgary Herald column). What’s even more intriguing? This isn’t a drink that was created just for the event; it’s a cocktail that’s been around for a century. I can see why: it’s basically a martini sweetened by a bit of orange juice, and spiced with a couple dashes of Angostura bitters. It’s strong, yes, but that’s a good thing whether you’re celebrating a big return, or drowning your sorrows over all the money you owe the Feds. So drink up!

Income Tax Cocktail

• 1-1/2 oz Beefeater gin
• 3/4 oz dry vermouth
• 3/4 oz sweet vermouth
• 3/4 oz orange juice
• 2 dashes Angostura bitters
• Orange curl garnish

Shake ingredients with ice then strain into a coupe glass. Garnish with an orange curl.

– Recipe courtesy Wade Sirois, Crowbar

The Maiden's Prayer Cocktail

Yes the name is….”interesting”, perhaps suggestive, but also a curse. We will get to that. Meanwhile our goal this week was to post a great, but perhaps lesser-known, drink made from very common ingredients. It’s fun to buy things like Maraschino, Chartreuse and Cocchi Americano and learn about obscure cocktails, but sometimes it is good to have a few recipes that you can make anytime, anywhere. We think the Maiden’s Prayer fits the bill.

And you can probably make the Maiden’s Prayer now, or after a quick trip to the market. The ingredients are dry gin, Cointreau, lemon juice and orange juice. That’s all. (You might want to add some orange or lemon bitters, if you have them…but there we go, getting all “cocktailian”). But the Maiden’s Prayer is a very, very tasty drink. Light, balanced and refreshing, with some depth from the gin. After trying it, Carolyn and I were both surprised the Maiden’s Prayer isn’t a more popular cocktail. The Maiden’s Prayer is certainly a cocktail you could serve to a group and leave everyone happy. And if you have a friend who says “I don’t like gin”, this cocktail might change their mind, the gin blends in quite smoothly. So why don’t we see this drink more?

Well, there is the name. And with cocktails, there is usually a story attached to the name. In this case, the story starts with an ultra-popular 19th century musical piece “The Maiden’s Prayer” about the purity of young women. All good. But with cocktail types being what they are, someone in the early 20th century decided to give the name to a cocktail with, perhaps, a lascivious wink. To make matters worse, the name was applied to multiple different (and sometimes god-awful) drinks, one of which Esquire, in 1949, suggested be “served on the edge of the couch”. Ugh. Maybe they should have called that cocktail “The Lecher’s Quest”. In any event, confusion and sleaze do not make for popular cocktails (well maybe a little sleaze, but certainly not confusion). But there are good versions of the Maiden’s Prayer, you just need to look in the right places.

As for this recipe, we found it in the Savoy Cocktail book from the 1930′s.  The Savoy version suggests 1/8 lemon juice, 1/8 orange juice, 3/8 Cointreau and 3/8 dry gin. A pretty sweet drink (but still good, btw). Current cocktail writers like Paul Clarke and David Wondrich go in a dry (or as they say “balanced”) direction and suggest 1/2 ounce each of the juices and Cointreau and then 1 and 1/2 ounces of dry gin. This version is also good, but we think it is a bit too dry. We split the difference somewhat and suggest 1/2 ounce of the lemon juice, 1/2 ounce of the orange juice, 3/4 ounce of the Cointreau and 1 and 1/2 ounces of the gin.

We used Plymouth gin and then Hendricks for this recipe, liking the stronger Plymouth a bit more for this drink. But any good dry gin will do. And if you really want to geek up, we used cara-cara oranges and eureka lemons. The cara cara is a low-acid orange known for having sweeter, more complex flavors than the average navel orange. Great for cocktails. We also tried the drink with orange and lemon bitters (Fee Bros.). While not necessary, the bitters do add some nuance to the drink. We liked a bash of lemon bitters, but feel free to play around, or simply omit this step.

So in the end, we think we succeeded and found a great, but lesser-known, drink that uses common ingredients. We will be serving the Maiden’s Prayer regularly (as long as we have the citrus). We suggest you give the Maiden’s Prayer a try and, if helpful, just ignore the name.

The Maiden’s Prayer Cocktail:

Ingredients:

• 1 and 1/2 ounces of dry gin
• 3/4 ounce of Cointreau (or orange liqueur)
• 1/2 ounce fresh lemon juice
• 1/2 ounce fresh orange juice
• 1 dash of Fee Brothers lemon bitters (optional)

Assemble:

1. Combine all ingredients in a cocktail shaker with ice. Shake thoroughly and strain into a chilled cocktail glass, flute or coupe. No garnish. Serve.

Corpse Reviver No. 2

We are back from tiki-land! This week’s cocktail, the Corpse Reviver No. 2 is a very tasty drink, but also has some good cocktail history attached to it.

First, let’s get to the back-story. The Corpse Reviver No. 2 is first mentioned in the famous cocktail guide “The Savoy Cocktail Book“. The Savoy Cocktail Book is/was a 1930′s classic cocktail book from the Savoy London Hotel’s legendary bartender, Harry Craddock. It is worth buying as a cocktail recipe book and/or coffee table book. The book has hundreds of old-time cocktail recipes (some great, some happily lost in time), whimsical illustrations and the occasional witty remark from the author. And it is one of these witty remarks that make the Corpse Reviver No. 2 famous in cocktail circles.

After giving you the recipe for the Corpse Reviver No. 2 (equal parts gin, lemon juice, Lillet, Cointreau and a dash of absinthe), Craddock dryly notes “four of these taken in swift succession will unrevive the corpse again”. A good line, and one that has been mentioned in just about every cocktail book since, including Gary Regan’s “Joy of Mixology” and one of our faves, Jim Meehan’s “PDT Cocktail Book“.

The problem is, that many readers may think the drink is only mentioned because of the (just slightly) silly name and witty comment, but in fact, the Corpse Reviver No.2 is a very, very good cocktail- and one worth making on a regular basis. You may also see this drink on the menu at many good cocktail bars, we suggest you give it a try. And if you happen to feel a bit bleary, this drink would certainly live up to its name, it is a bright, balanced and flavorful drink- with more depth than you might expect.

As we mentioned earlier, the Corpse Reviver #2 is built from an equal mix of gin, lemon juice, Cointreau and Lillet, with a scant dash of absinthe. Lillet is a French, wine-based apertif with a bit of added sweetness and citrus notes. If you go to any almost any bar or bistro you can find Lillet, and you may wonder what people do with the stuff. Lillet can be enjoyed straight-up, chilled, but is often used as a cocktail ingredient, most famously in the Vesper, of James Bond and Casino Royale fame (hey, it took ten weekly cocktail recipes before we mentioned James Bond, it must be a record..;-).

It is also worth noting that we also tried the Corpse Reviver No. 2 using Cocchi Americano, another apertif, instead of the Lillet. The Cocchi is similar to Lillet, but features more bitter and herbaceous notes and adds complexity to the drink- we really like this version. (See here for a great piece on Cocchi, Lillet and the Corpse Reviver No. 2, and of course, the Craddock quip). Carolyn gave this version a full “oooh, that’s good“, which is about as well as a drink can do in these parts. Cocchi is pretty hard to find, but if you like the Corpse Reviver No.2 as much as we do, you would be well served to seek some out.

Try out the Corpse Reviver No. 2 if you can. You will feel revived, assuming you stop short of drinking four “in swift succession”.

The Corpse Reviver No. 2:

Ingredients:

• 3/4 Oz. gin
• 3/4 Oz. Lillet or Cocchi Americano
• 3/4 Oz. Cointreau
• 3/4 Oz. Lemon juice
• Dash of absinthe (or pastis)

Assemble:

• Add all of the ingredients to a cocktail shaker with ice, shake thoroughly and strain into a flute, cocktail glass or coupe. No garnish is required, but some recipes suggest a lemon twist.

Our tiki creation: The Rickey-Tiki-Tavi

This will be our last tiki post for a little while, I think I need a Martini…;-)

It has been raining quite a bit on our tropical vacation, so our “kitchen and bar muscles” are getting a workout. We have been cooking very tasty fresh fish almost every night. This has been great, but searing Ahi and oven roasting Mahi-Mahi and Ono are pretty simple procedures, so not too many posts from this direction (Carolyn made a great coconut rice, that recipe soon). But we have worked on tiki drinks, and after some trial and error, we created our own: the Rickey-Tiki-Tavi.

The Rickey-Tiki-Tavi combines the basics of a Rickey (gin and lime) with the basics if a tiki drink (rum and pineapple). As we have mentioned in earlier posts, the point of a tiki drink is to add layers of flavors that add up to more than the sum of their parts. While different ages and varieties of rum usually fulfill this role, we decided to try a modern (read: not too much juniper) dry gin like Hendricks to add a new range of flavors. And after some experiments, we got a drink we really, really like.

The name for the cocktail is inspired by its similarity to the excellent Rudyard Kipling story Rikki-Tikki-Tavi from the “Jungle Book“. (It is worth noting that the Jungle Book stories are great, and we read them to our kids, but they are NOT the Disney material you might think. These are often harsh 19th-century tales of India, with many of the insensitivities of the times left intact- just an FYI.) The story centers on a very brave and loyal Mongoose that protects a family from vengeful cobras. Again, it is a classic story and I hope our drink lives up to the name.

To make the drink you combine lime juice, pineapple juice, simple syrup, gin, aged Jamaican rum and bitters. In the recipe you will note a heavy use of simple syrup. When building this recipe, it turned out the amount of sugar was the key to a good drink. As this drink has lime, more gin than rum, and unsweetened pineapple juice- you really need some sugar. We use a full ounce of simple syrup, if you like a more sour drink try 3/4 of an ounce, but it will be tart. As for bitters, we use Bitterman’s Tiki bitters, but a few dashes of Angostura will also work. As for the rum, we use Appleton’s V/X but any good, rich, aged rum is fine, the rum is almost a sweetener in the drink.

The final drink is a mix between a tiki drink and an uptown cocktail. The gin and lime start the sip with crisp, light flavors, then the sugar, pineapple and rum kick in with sweetness, finally the bitters give a clean finish. It may be a bit off the beaten path, but when you try the Rickey-Tiki-Tavi you will still think “tiki drink”, but also be curious what the “secret ingredient” is. And the answer, in this case, is “gin”.

Try out the Rickey-Tiki-Tavi and tell us what you think!

The Rickey-Tiki-Tavi:

Ingredients:

• 1 oz. Fresh lime juice
• 3/4 oz.Pineapple juice
• 1 oz. Simple syrup
• 1 and 1/2 oz. Dry gin (we suggest Hendricks)
• 3/4 oz. Aged Jamaican rum (we suggest Appletons V/X)
• 2 Dashes of bitters (Bitterman’s Tiki Bitters or Angostura)
• 1/2 Cup crushed ice

Assemble:

1. Combine all ingredients in a cocktail shaker, shake vigorously and then pour into a goblet, lowball glass or tiki mug. Add more crushed ice if needed, garnish with pineapple, lime or mint, if you like. Serve.

The Peachfrog cocktail is a simple riff on a cocktail called the Leapfrog from Jim Meehan’s PDT Cocktail Book. We have been working through the PDT book, trying cocktails that sound good, and the Leapfrog sounded great. Interestingly, the Leapfrog is an adaptation of an early 20^th century cocktail called the Leaping Frog that featured lime juice and apricot brandy. And so it goes, cocktails are a lot like jazz, everything is a new riff on something else.

As for the Leapfrog, it is a mixture of gin, apricot liqueur (Meehan suggests Rothman and Winter Orchard Apricot), lemon juice, mint and orange bitters. All good stuff, but as it happens, we did not have all of that stuff. Well, necessity is the mother of invention, and we really wanted to try this, or something like it.  Thus a new drink is born.

This time in a Martini glass...

What we did have was Rothman and Winter Orchard Peach liqueur, so we figured “peach is a sweet stone fruit, that’s close enough to apricot”, and we gave it a try. And it turned out the Peachfrog is a fine drink. Openly sweet, but balanced by the lemon, mint and bitters, the cocktail is very good. The Peachfrog would be an excellent summer cocktail. We tested the Peachfrog on friends at taco night (with the Pork Belly Ssam) and it was well-received enough to warrant a second round. A success, but not a surprising one, as we didn’t really change the recipe all that much- and it helps to start from a good foundation.

We also liked the Peachfrog enough to experiment with different gins and other preparations. As for the gin, any good dry gin will do. We tried the Peachfrog with Tanqueray, Hendricks and the no. 209- all with good results. Even using a relatively small amount, the Peach liqueur will be the lead element in the drink. We also tried a version of the cocktail topped by Champagne (think Bellini meets French 75), it was pretty good but still needs some tuning. Look for that cocktail as we get closer to summer, along with a version that uses fresh peaches.

As for the peach liqueur, we used our Rothman and Winter, but if you have other peach liqueur it will be worth a try, you may just need to adjust the amount to balance the drink. Otherwise, we think the Peachfrog (or Leapfrog, if you prefer that version) is a good drink to have in your quiver, particularly for lazy summer evenings. If you do not have peach (or apricot) liqueur, this cocktail may be an excuse to get some.

The Peachfrog Cocktail:

Notes Before You Start:

• Most recipes with muddled mint will have you double strain the cocktail to remove any small bits of mint. At home, we like the small flecks of mint and keep them, but it is your choice. If you want to remove the mint, just pour the drink through a fine mesh strainer before serving.

 Ingredients:

• 2 oz. Dry gin
• ¾ oz. Lemon juice
• ½ oz. Peach liqueur (we use Rothman and Winter Orchard Peach)
• ¼ oz. Simple syrup
• 2 Dashes of orange bitters
• 6 Mint leaves

Assemble:

1. Muddle the mint and simple syrup in a cocktail shaker or large glass.
2. Add the remaining ingredients, add ice and shake vigorously.
3. Fine strain into a chilled cocktail glass, flute or coupe. Serve.

The Baroque Cocktail

Let’s get right to the point. The Baroque is a cocktail with rum and gin. And it’s good. And if your first thought was “rum and gin together, that’s nasty”, I wouldn’t be surprised. But this combination works very, very well. I stumbled across this drink at the excellent cocktail blog A Dash of Bitters. If you like cocktails (and good writing) you should check it out.

In any event, I do not often think about combining rum with gin, it seems like wearing flip-flops when you are in a Tuxedo. But as I found with last week’s cocktail The Last Word, sometimes what sounds like a train wreck is quite good, you just need to try it.

This recipe specifically called for Jamaican Rum along with gin, lime, sugar and a dash of Maraschino. I used Appleton’s 12 Year Old, a smooth, flavorful aged (but not super-dark) Jamaican rum. The gin lightened the heaviness of the rum and added some unexpected depth to the cocktail, but make no mistake, the Baroque is very much a lime/rum drink. But the addition of the gin and maraschino makes the Baroque come alive and keeps you coming back with new layers of flavor. Oddly, the Baroque ends up tasting like a somewhat elegant version of a Tiki drink- so maybe it is a little like wearing flip flops with your Tux on.

One final note here, you need a darker, fuller-flavored (preferably Jamaican) rum for this recipe to work. We tried a lighter rum (Barbancourt 8 year old from Haiti) and the drink was less balanced, with the gin showing way too much for both Carolyn and I. As for gin, any good dry gin will work. We tried the Baroque with Tanqueray, Nolet and the No. 209 and all were good.

The Baroque:

(Adapted from A Dash of Bitters and The Baroque Hotel)

Notes Before You Start:

• If you do not have Maraschino the drink will still be worth trying, just add a tiny bit more sugar. You will lose some complexity, but it will still be good.

• 1 and 1/2 oz. Jamaican rum (Appleton’s 12 yr. old is nice)
• 3/4 oz. fresh lime juice
• 3/4 oz. dry gin
• 2 dashes simple syrup (or 1/2 teaspoon superfine sugar)
• 1 dash maraschino

Assemble:

1. Combine all ingredients in a cocktail shaker with ice. Shake vigorously, strain into a cocktail glass or coupe and serve.

This is a good green cocktail. Seriously, try it.

Well, St. Patrick’s Day is coming, and despite being contrived and hokey, I have been researching green cocktails. But I was looking (praying?) for a green drink that was not artificially green, minty or nasty. A search for St. Patrick’s day cocktails did not really solve the problem, in fact it was pretty depressing. So I figured that I would approach the problem backwards and look for a decent green ingredient and build from there.

That led me pretty quickly to Chartueuse, another of those strong, medicinal European liqueurs that pop up in many traditional cocktails. Chartreuse is made in France by Carthusian Monks (gotta love the French, even the monks). Made from a secret formula with the extracts from over 130 plants, Chartreuse is, not surprisingly, green. It is strong stuff (100 proof), sweet and features intense herbal flavors. I would not drink this stuff straight. And Chartreuse isn’t cheap either, at about 30 bucks for a small bottle. But I made the plunge and bought some, figuring it will last a while. And I am glad I did, because I got to make this week’s drink, the Last Word, and it is good, real good.

Researching cocktails using Chartreuse brought me pretty quickly to the Last Word. The drink was invented during prohibition and was very popular, but as often happens with cocktails, it somehow fell out of favor. But over the last few years the Last Word was rediscovered by mixologists in Seattle and New York and is now reemerging from its long popular slumber. It’s a good thing too, the Last Word is a unique cocktail.

The Last Word combines gin, lime juice, Maraschino and Chartreuse in equal proportions. Now this may sound like a train wreck, but it magically works. This is one of the better “old time” cocktails we have tried. A bit sweet, sour and herbal with a nice clean finish. And the light celery green color is not only pretty, but gives us a St. Patrick’s Day cocktail we can actually enjoy.

This recipe uses dry gin, but many mixologists use genever-style gin or even rye. I liked the gin, Carolyn liked the rye. You can also substitute lemon juice for the limes, particularly if using rye (this variation is called the Last Ward). Regardless of the spirit used we still found the same balanced, original flavors. This drink is worth making at home, even if you have to go get some Chartreuse and Maraschino.

The Last Word:

Notes Before You Start:

• You should be able to find Chartreuse at most liquor stores. You want Green Chartreuse (there is also Yellow Chartreuse, good stuff, but not needed here).

Ingredients:

• ¾ oz. dry gin
• ¾ oz. Green Chartreuse
• ¾ oz. Maraschino liqueur
• ¾ oz. Lime Juice

Assemble:

1. Combine all ingredients in a cocktail shaker with ice. Shake vigorously and then strain into a chilled coupe or cocktail glass. Serve.

The problem is Campari. You know, the super bitter stuff in the back of your liquor cabinet. The medicinal ingredient that mixologists can’t keep out of an otherwise tasty drink. The stuff that keeps those nasty Negronis on all of the trendiest cocktail menus. The stuff that tastes so bad it’s “cool” to drink. Hey, Italians and hipsters drink it so it must be cool.

But I rant, my apologies. As you might guess, Campari can be a polarizing ingredient. As with many ingredients that people “learn to love”, Campari’s proponents can get pretty religious. The rest of us just shrug and wait for the enlightenment that may never come, and meanwhile we will drink things that, you know, taste good.

But I do get the need for a touch of bitter flavor in cocktails (and many foods), the best drinks have a balance of flavors. The problem is that many drinks with Campari are Campari-bombs, like the Negroni. But the Jasmine is something different.

The Jasmine combines gin, lemon juice, Cointreau and Campari (we also add a few drops of simple syrup). This cocktail puts the bitterness of the Campari to good use, but without going crazy. The small accent of Campari gives an edge of bitterness and a very clean finish without making you pucker too much. The pink color from the Campari is a bonus, the Jasmine is a pretty drink. (Yes, I have a thing for rosy-colored drinks and I am manly enough to admit it..;-)

I think the Jasmine might end up being a good “gateway drug” into the world of Campari. It is certainly worth a try. And if you like it you can hang with the cool kids at the bar, you can always find them, all puckered up from drinking their Negroni’s…

The Jasmine:

(Adapted from the Cocktail Chronicles)

Notes Before You Start:

• The traditional recipe does not include any sugar. But I like a few drops of simple syrup to round out texture and flavor. Your choice.

What You Get: A beautiful and tasty cocktail with a slight bitter edge. Something to do with the Campari gathering dust on your bar.

What You Need: Campari.

How Long? 2 minutes. This is another easy cocktail you could make ahead when entertaining, and then chill and serve at the last minute.

Ingredients:

• 1 and ½ oz. dry gin
• ¼ oz. Cointreau (or orange liqueur)
• ¼ oz. Campari
• ¾ oz. fresh lemon juice
• 2-4 drops of simple syrup, to taste (optional)

Assemble: 

1. Combine all ingredients in a cocktail shaker with ice. Shake until very cold.
2. Strain into a cocktail glass or coupe. Garnish with lemon slice or peel, if you like. Serve.

One sip and you'll want to depart for Victoria. Image courtesy Tourism Victoria.

The Departure Cocktail was created by Katie McDonald from Veneto Tapa Lounge in the Hotel Rialto. I love how the lychee liqueur stands out, just enough for my palate to take notice. It pairs gloriously with the gin and lemon juice, too. Let’s call it the taste of Victoria’s spring, in a glass.

The Departure Cocktail

• 2 oz Victoria Gin
• 3/4 oz fresh-squeezed lemon juice
• 1/2 oz lychee liqueur
• 1/2 oz honey syrup*
• 1 dash lemon bitters (optional)

Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with a ribbon of cucumber.
(*To make the honey syrup: 1 part honey to 1 part boiling water. Stir and cool.)

Dress up, drink, repeat.

We are working on some new recipes for this week, including a kick-ass version of Cioppino and some homemade Philadelphia-style ice cream. Asparagus is also in season, and we may have a good dish coming there as well. But the recipes are not quite ready for prime time (or photography) just yet.

We did mange to stumble upon another good cocktail however, and I could not resist posting it now (for all of you Monday cocktail drinkers…;-). The drink is called the Tuxedo. We found it while researching drinks that use Maraschino liqueur. As you may recall, last week’s cocktail was the Rum Crusta, a lemon-based, “tropical”, rum cocktail that uses Maraschino with great impact. The Tuxedo may use a similar ingredient with the Maraschino, but it a very different animal. If the Rum Crusta is an escape to a beach in the Caribbean, the Tuxedo is a night on the town in New York.

A variant on the martini, the Tuxedo is smoother and features more depth of flavor. It uses almost equal parts gin and vermouth, so while it is still a serious drink, it is a bit less boozy than a dry martini. (And FYI, most early martinis were 50/50 gin and vermouth. That version is also an entirely different drink, and worth a try). Maraschino, Absinthe (or pastis) and bitters provide the added flavor in the Tuxedo, but blend together very well. The Tuxedo is still a martini, but perhaps more elegant than the original.  Thus the name. This is a very “dressed-up” martini. Next time you are in full cocktail attire, make this drink. It will play very well.

The Tuxedo:

(Adapted from the PDT Cocktail Book and David Wondrich)

Notes Before You Start:

-       Variants of this cocktail suggest a fino sherry instead of vermouth, and without the Absinthe / pastis or bitters. This version is also good, if you have good dry sherry available, give it a try.

-       Orange bitters are preferred, but Angostura or Peychauds also work. A splash of orange liqueur can also substitute.

What You Get: A deeper, richer version of the martini. A drink that will impress the bartender when you order it.

What You Need: No special equipment required. Orange bitters will make the drink even better. Most good liquor stores will have orange bitters (look for Fee Brothers).

How Long: 5 Minutes, max. The Tuxedo is an easy cocktail to make, even if it features a few extra ingredients.

Ingredients:

(Makes 1 Cocktail)

-       Absinthe (or pastis, like Pernod) for rinse

-       2 oz. gin

-       1 and ½ oz. dry vermouth

-       ¼ oz. Maraschino liqueur

-       2 dashes bitters, preferably orange bitters

-       Lemon peel, for garnish

Assemble:

1. Rinse a chilled cocktail glass (coupe or martini glass) with the Absinthe.
2. Combine gin, vermouth, Maraschino and bitters in a cocktail glass or shaker. Add ice and gently stir until chilled.
3. Strain into the cocktail glass and garnish with lemon peel.

L to R: Meyer 75, California Artillery Punch, Meyer Lemondrop, Meyer Lemonade

Lets face it, if you like seasonal food winter can really suck. We like kale and parsnips as much as the next guy, but they get old pretty quick. By the time February rolls around, we have already made numerous roasts, soups, stews and bean dishes, awesome food, but still very “wintery”. At this point in winter we often crave some brighter flavors.

Happily, we do get citrus in the winter and in California that often means Meyer lemons. Meyers are thought to be a hybrid of lemons and oranges or mandarins. Meyers tend to be sweeter and less acidic than the standard supermarket Eureka lemon. It is this sweetness and low acidity that makes Meyer lemons a great lead element in lemonade and cocktails (nothing brightens winter like a cocktail;-). While the Meyer is still very much a lemon, the softer flavors are often more full and “citrusy” than simply sour. This can make for more accessible and inviting lemon-based drinks. So if you (or a friend) think lemon-based drinks are too sour, try it with Meyer lemons and you may be pleasantly surprised.

Like many Californians, we have our own Meyer lemon trees and they are very productive. Like all seasonal ingredients, this means when you get something you often get a lot at once.  The Meyer lemons will ripen over a few months in winter but every week or so we pick a batch. Meyers are also easy to find at farmers markets and many gourmet groceries at this time of year.

So what to do with a dozen Meyer lemons? We make Meyer lemon syrup as a base for lemonade and cocktails.  This syrup is easy to make and has deeper flavor from the oils in the zest. There is no water in this syrup, just lemon juice, lemon peels and sugar. We will start with the Meyer lemon syrup and then move to a few drink recipes:

Meyer Lemon Syrup:

What you get: An easy and flavorful lemon-based syrup for lemonade and cocktails (sours, punches, collins, etc.). The extra muddling step extracts oils from the lemon zest for a much richer, fuller flavor. It is worth the time. This syrup features Meyer lemons, but all lemon varieties can be used.

What you need: Special tools can include a juicer or lemon reamer. These are not required but will get you more juice in less time. A good peeler will help get the zest without too much pith, but a sharp knife (and practice) will also work.

How long? Peeling and juicing will take 5-10 minutes. 1 hour of inactive time. The syrup will keep for a week, covered, in the fridge.

Notes before you start:

-       You are aiming for 16 oz. of juice. Usually this is 8-10 medium Meyer lemons, adjust the amount of lemons by the size. If you come up short on juice- simply match the volume of sugar to the volume of juice.

-       If you don’t have superfine sugar, process a pound of regular sugar in the food processor for 60 seconds- presto, superfine sugar. Without superfine sugar, the sugar will not dissolve in the juice. If you can’t get superfine sugar, you can heat the mixture at low heat in a saucepan to dissolve.

-       When juicing the lemons (or any citrus) with a juicer or reamer do not overdo it and press too hard on the fruit- you will start grinding bitter pith into the juice. This may seem a bit obsessive, but it makes a big difference in flavor. Take it easy.

Ingredients:

(makes 24-32 oz. of syrup)

-       8-10 Meyer lemons (16 oz. juice), peeled with as little white pith as possible.

-       1 Pound of superfine sugar

Assemble:

1. Place the sugar and lemon peels in a large bowl. Muddle with a muddler or heavy spoon to extract oils from the peels. Let sit for an hour and muddle again.
2. Juice or squeeze 16 oz. of lemon juice.
3. Add lemon juice to sugar mixture. Stir and then let sit as sugar dissolves. Once dissolved, strain out peels.  You now have Meyer lemon syrup

Once you have the Meyer-lemon syrup you can easily make some great drinks. Let’s start with lemonade, either sparking or still:

—-

Meyer Lemonade:

What you get: Ass-kicking lemonade with fuller flavor due to the oils from the zest that end up in the syrup. Cooks Illustrated has a similar approach to their “best” lemonade recipe. This lemonade does not disappoint.

What you need:  No special tools required.

How long?: If you have made the lemon syrup, 1-2 minutes. You can build a single drink or a pitcher in the same timeframe.

Ingredients:

(use this basic ratio for any amount)

-       1 Part Meyer lemon syrup

-       3 Parts still or sparkling water

Assemble:

1. Mix lemon syrup and water. Stir. Adjust for sweetness if you like.
2. Add ice. Think summer. Give this to your kids for extra smiles.

——

As for cocktails, you now basically have an awesome sour mix that can be used in sours and collins drinks. But here, we will offer a few cocktails and a punch using Meyer lemons instead of Eurekas. The cocktails are a Meyer 75, based on the French 75 and a Meyer Lemondrop. The punch is California Artillery Punch, adapted from Chatham Artillery Punch.

Meyer 75 Cocktail:

The Meyer 75 is an adaptation of the French 75 (it is a “75” if you use gin, a “76” if you use vodka). The sweeter Meyer lemon juice plays really well with the gin and the tartness of the Champagne.

What you get: A slightly strong but refreshing cocktail with a full range of flavors and elegant presentation. Easy to assemble.

What you need: Meyer lemon syrup (see above). No special tools. Champagne flutes are a nice presentation option.

How long? If you have made the lemon syrup, this is a fast drink to make and a great way to impress guests with minimal effort. Assume 1-2 minutes to make the cocktail. If serving a large group, simply multiply the gin and lemon syrup mixture, pour into multiple flutes and then top each flute with champagne.

Ingredients:

(makes 1 drink)

-       1.5 Oz Meyer lemon syrup

-       1.5 Oz gin

-       3 Oz Champagne or sparking wine (try brut rose’ for a new color, if you like)

-       Lemon peel for garnish

-       Ice cubes

Assemble:

1. Combine lemon syrup, gin and ice in a cocktail shaker or tall glass and shake/stir until very cold. Strain mixture into a champagne flute.
2. Slowly top flute with the champagne. Garnish with lemon peel. Serve immediately.

——-

Meyer Lemondrop:

What you get: An attractive, very lemon-forward cocktail that is a good substitute for a Cosmo.

What you need: Meyer lemon syrup (see above). No special tools. Martini glass is traditional

How long? This is a another fast drink that will impress guests. Assume 1-2 minutes to make the cocktail.

Ingredients:

(makes 1 drink)

-       2 Oz Meyer lemon syrup

-       2 Oz vodka

-       Ice cubes

-       A few tablespoons of superfine sugar

-       Lemon wedge for rim of glass

-       Lemon peel for garnish

Assemble:

1. Wet edge of glass with the lemon wedge and dip the rim of the glass into the sugar.
2. Combine lemon syrup, vodka and ice in a cocktail shaker or tall glass and shake/stir until very cold. Strain mixture into glass
3. Garnish with lemon peel, if you like. Serve immediately.

——

California Artillery Punch:

(Adapted from David Wondrich)

This is a great punch with deep, deep flavors- but it is strong stuff. Think of it as Long Island Iced Tea meets Meyer lemons. These will sneak up on you. This is the punch recipe, but we often make this drink as a cocktail using the same basic proportions- it works very well.

What you get: Drunk, if not careful. But you will also a great punch with complex flavor from the four different types of booze, fruit and spice.  Despite all the booze, the citrus flavors and nutmeg will shine through. This is a great warm-up drink for holidays and parties.

What you need: A big bowl. Cups. A ride home.

How long? If you have made the lemon syrup this is a quick assembly. Ice, pour, mix, serve. 5 Minutes.

Ingredients:

(makes 30-60 drinks, depending on the cups you use.)

-       1 full recipe of Meyer lemon syrup (see recipe above- this will be 24-32 oz. syrup)

-       750 ml cognac

-       750 ml rye or bourbon

-       750 ml dark Jamaican rum

-       3 Bottles of Champagne or sparkling wine

-       Nutmeg

Assemble:

1. Fill your bowl with ice cubes (make sure you can still fit the punch)
2. Pour in lemon syrup, cognac, bourbon and rum. Mix well.
3. Add champagne and (gently) stir.
4. Grate nutmeg over the top, to taste, and serve.

Beefeater Summer Gin is the latest creation from master distiller Desmond Payne, and this lighter style gin is perfect for the warm weather season. In addition to the 9 natural botanicals used in the original Beefeater London Dry Gin, Beefeater Summer Gin features elderflower, black currant, and hibiscus. It’s simply delicious! Stephanie and I were lucky enough to sneak an early taste of the product back in March and it knocked our socks off!

Beefeater Summer Gin will be sponsoring Thursday Drink Night over at the Mixoloseum on Thursday, June 24^th, so there are sure to be a bevy of new cocktail ideas to come, but there’s also something to be said for keeping it simple and letting this gin shine. For easy summer-sipping, it’s delightful when mixed with just Cranberry Juice and lime!

Beefeater Summer & Cranberry

1 part Beefeater Summer Edition Gin
3 parts cranberry Juice
Squeeze of fresh lime juice

Combine ingredients in a tall glass with ice. Garnish with lime wheel.

Serve a pitcher of that alongside some Blueberry Lemonade and you’ve got a festive red & blue look for Memorial Day!

Keep in mind, Beefeater Summer Gin is a limited edition product. It’s only available in 750ml and comes with a price tag of about $19. It will only be available in retail stores through the end of summer, so make sure to get your hands on some early and often! You won’t regret it!

Cheers!

-SH