Friday, May 31, 2013

Happy Hour at Fishs Eddy

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... 

Island limeade in the Tall High Ball Lexington
-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.

-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.

Use the Gibraltar Rocks 8oz for the Kachumber Cooler


-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.

-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.

the Mint Juplip in the Bodega Tumbler Maxi

-Fresh mint
-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.

Brandy Alexander in the Champagne Bowl Glass
-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. 

Happy Father's Day!


  1. what is a "marasca" cherry? is that a grownup version of a "maraschino? cherry? in any event, safeway only sells maraschino cherries.

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