These first warm days have brought a nice sense of tranquility to our
offices at Fishs Eddy. But then I mentioned doing a Father's Day e-mail about great summer cocktail recipes, perfect for our glasses, and all
of the sudden everybody is a bartender with an opinion! And we couldn't just
"share" our recipes could we. Apparently they needed to be tested.
And a cocktail needs to be tested with some good bread and cheese, well doesn't
it?
So on a warm friday afternoon we all managed to tear
ourselves away for an impromptu cocktail party in Mary's showroom. Of
course we reminded ourselves that Dad would be very proud to know we are hard
at work drinking... I mean thinking... about Fathers Day!
Our resident cocktail experts chose a few of the favorites to make...
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| Island limeade in the Tall High Ball Lexington |
ISLAND LIMEADE
Ingredients:
-3 cups boiling water
-1/3 cup sugar
-1 ¼ cups freshly squeezed lime juice
-6 oz dark rum
Combine boiling water
and sugar to taste. Stir until the sugar dissolves; chill. Add the lime juice
to make limeade. Fill 4 tall glasses with ice and divide the rum among the glasses.
Top with the limeade. Non-alcoholic variation: Omit the rum.
OLD FASHIONED
Ingredients:
-1 sugar cube
-3 dashes Angostura
bitters
-1 tablespoon club
soda
-2 oz bourbon
-1 thin strip of
lemon peel
In a rocks glass,
combine the sugar cube, bitters and club soda. Muddle to a paste. Stir in the
bourbon. Add ice and garnish with a two-inch strip of lemon peel.
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| Use the Gibraltar Rocks 8oz for the Kachumber Cooler |
Ingredients:
-4 Cucumbers, peeled
and seeded
-juice from 1 lime
-1/2 cup simple syrup
-6 oz gin
-1/2 cup club soda
-Fresh mint
Liquefy
the peeled and seeded cucumbers in a food processor. Press pulp through a fine
mesh strainer to capture the cucumber juice. Discard solids. You should have
about 1/2 cup of cucumber juice. Add an equal amount of simple syrup. (To make
the simple syrup, bring equal amounts of water and sugar to a boil. Turn burner
off and let liquid cool.)
Add the juice of one lime to the cucumber and sugar water, about 2 Tablespoons. Fill a large tumbler with ice and add one and a half ounces of gin, two ounces of the cucumber/lime/sugar water. Top off with club soda and garnish with a cucumber wedge and muddled mint. Ahhh... so refreshing! The remaining cucumber mixture can be stored in the fridge for up to a week. Just give it a shake before using as the fine pulp settles to the bottom.
Add the juice of one lime to the cucumber and sugar water, about 2 Tablespoons. Fill a large tumbler with ice and add one and a half ounces of gin, two ounces of the cucumber/lime/sugar water. Top off with club soda and garnish with a cucumber wedge and muddled mint. Ahhh... so refreshing! The remaining cucumber mixture can be stored in the fridge for up to a week. Just give it a shake before using as the fine pulp settles to the bottom.
MANHATTAN
Ingredients:
-2 oz rye whiskey
-1 oz sweet vermouth
-2 dashes Agostura
bitters
-1 marasca cherry
Fill a cocktail
shaker with ice. Add all of the ingredients and stir. Strain the drink into a
martini glass or coupe glass and garnish with a marasca cherry.
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| the Mint Juplip in the Bodega Tumbler Maxi |
Ingredients:
-Fresh mint
-Ice
-2 ½ oz bourbon
whiskey
-Lemon slice, for
garnish, optional
-Simple syrup
Make simple syrup (boil
equal parts sugar and water), while heating, add 3 sprigs of mint to infuse
flavor. Remove mint and let cool. In a cocktail shaker, combine with ice and
add one part simple syrup, two parts bourbon, and freshly torn mint leaves.
Shake for 30 seconds, strain into glass over ice, garnish
with stalks of mint on the opposite side from where you drink.
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| Brandy Alexander in the Champagne Bowl Glass |
Ingredients:
-1
oz cream
-1
oz dark crème de cacao
-1oz
brandy
-Ground
nutmeg for garnish
Pour
ingredients into a cocktail shaker with ice cubes and shake well. Strain into a
chilled cocktail glass and garnish with a dusting of nutmeg.
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| Happy Father's Day! |
