Getting ready to start your summer this Memorial Day? Here’s a quick and decent list from Mark Bittman & the NYT on some easy drinks to sip all summer long.
Twelve Uncomplicated Summer Cocktails: Mixing a good drink requires a bit of care, but anyone can do it.
(Beware: if you’re looking for rum, this collection has none )
via Twelve Uncomplicated Summer Cocktails – Interactive Feature – NYTimes.com.
The formula for widely available citrus-flavored liqueur involves alcohol that is distilled three times (Cognac, brandy or eau de vie) and flavored with citrus peels (usually orange) that have been dried outdoors. If you’re a city dweller without wooden drying racks or the Mediterranean sun, you can start your liqueur by infusing the peel in a flavored simple syrup, and adding vodka to stabilize the mix. The recipe here provides the essentials (ratios and techniques) with permission to make the infusion your own.
Read the whole article and get recipes at Homemade Citrus Liqueurs to Prime Summer – NYTimes.com.
- 2 oz Irish Whiskey (We used Prichard’s Single Malt)
- 1 oz Madeira (A Medium Dry Pale is preferred)
- 1/2 oz Meletti Amaro
- 1 dash Regans’ Orange Bitters
- 1 dash Angostura Bitters
- Orange twist for garnish
Stir with ice and strain into a cocktail coupe. Garnish with an orange twist.
(created by Brother Cleve for the Somerville Arts Council’s new book, “Nibble”.)
I found the original version from the fantastic Cocktail Virgin Blog.
- 2 oz. rum (we used Privateer)
- 3/4 oz. fresh lime juice
- 1/2 oz. fresh Grapefruit juice
- 1/2 oz maraschino liqueur Luxardo
- Lime Wedge
Shake with ice and strain into a chilled cocktail glass. Garnish with lime wedge.
(if needed, add simple syrup to offset tartness of the citrus)
HOT BUTTERED RUM
Contributed by Wayne Curtis
- 1.5 oz Rum
- 1 tbsp Hot Buttered Rum Batter, frozen
- Boiling water
- Glass: Mug
Add the rum and batter to a mug. Fill with boiling water and stir.
Hot Buttered Rum Batter
- 1 lb Butter, at room temperature
- 1 lb Brown sugar
- 1 lb Sugar
- 1 tbsp Ground cinnamon
- 1 tsp Ground cloves
- 1 tsp Ground nutmeg
- 1 qt Vanilla ice cream, softened slightly
Add all the ingredients except the ice cream to a bowl and stir to combine. Add the ice cream and stir again. Transfer to a container with a lid, seal and store in the freezer. Ideally, the batter is prepared at first frost and finished before the robins arrive. Bring it out for parties, or whenever the temperature drops below 25 degrees.
via In Defense of Hot Buttered Rum – Liquor.com — Liquor.com.
Some great winter cocktail recipes from Colorado based bartenders.
The cocktails that fill the bill tend to come in amber hues, concoctions with dark, smoky notes suitable for burrowing in. These libations can help navigate the long winter nights of the soul — and keep Jack Frost at bay.
More of the story and the recipes at the link below.
via Colorado bars offer a few great shakes in winter cocktail mixes – The Denver Post.
THE FORD HYBRID COCKTAIL
Combine all ingredients with ice in a pint glass and stir until chilled. Strain into a cocktail glass. Garnish with a Luxardo maraschino cherry. If you can’t get a genuine maraschino cherry, please skip the cherry.
via Recipes | Bad Dog Bar Craft.
Orange and Tamarind Elixer
by Brian Preston-Campbell
- 1/4 t Coriander Seeds
- 20 Fresh Cilantro Leaves)
- Juice of 3 Oranges
- 2 T Tamarind Paste
- 4 c Still Water
- Crush the coriander seeds with a mortar and pestle. Add the cilantro leaves and bruise them slightly.
- Place the mixture in a large pitcher and add the orange juice.
- Strain through a fine-mesh sieve into another large pitcher, and serve cold.
Also posted at Kindred Cocktails | Craft + Collect + Concoct + Categorize + Community
- 1/2 oz St-Germain
- 1 oz Rye Whiskey
- 1/4 oz Lemon Juice
- 1/2 oz Cider
- 2 dashes Angostura
- Ginger Beer
Shake all ingredients, except ginger beer, very well over ice.
Strain into chilled coupe.
Top off with ginger beer.
Garnish with apple slice.