5 Summer Cocktails to Drink This Weekend

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Berries, fresh herbs and citrusy flavors — here are some delicious summer sips.

1. Midsummer Punch (pictured above) 

1 can of lychee juice
4 oz. Vodka
2 oz. ml Lime Juice
2 bottles Rekorderlig Pear cider
3.5 – 7 oz. Prosecco or other sparkling wine (can be substituted or topped with sparkling water)

Build into a pitcher and top up with the Prosecco. Garnish each serving glass with ice, a lychee on a cocktail stick and either a pear fan or a sprig of mint.

2. Abbie & Duncan (Served at Colicchio & Sons)

1 1/2 oz. grapefruit-infused vodka
3/4 oz. St. Germain
1/2 oz. Vergano Americano
1 oz. rhubarb juice

Shake, pour into cocktail glass and garnish with rhubarb slice.

How to make grapefruit-infused vodka: Zest 1 large grapefruit per quart vodka. Let steep overnight.

Rhubarb Juice: Puree 5-6 rhubarb stalks and strain juice through cheesecloth. For every 3/4-part rhubarb juice, add 1/4-part lime juice (i.e. 1 oz. rhubarb “juice” should be 75 percent rhubarb and 25 percent lime).

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3. The Standing Ovation (Served at Redeye Grill)

1 oz. simple syrup
1 oz. fresh lemon juice
1/2 oz. Green Chartreuse
1 1/2 oz. Tanqueray Ten Gin
Muddled fresh tarragon

Pour into a Martini glass and garnish with a fresh tarragon sprig.

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4. Ginger Mojito (Created by Junior Merino, The Liquid Chef) 

4-6 lime wedges
1/2 oz. Dainzu Gomme Syrup
10 mint leaves
3/4 oz sugar cane juice
3/4 oz ginger liqueur
1 1/2 oz Dos Maderas Rum

Muddle the lime, mint, and syrup in a mixing glass. Add ice, shake and pour contents into a highball glass. Top off with ginger and passionfruit foam.

5. The Deceptively Simple (Served at The Pierre)

3 oz. Tyku Sake,
3/4 oz. fresh lime juice,
3/4 oz. simple syrup
3 dashes of celery bitters

Shake Tyku Sake, lime juice, simple syrup and celery bitters. Serve in Martini glass and garnish with celery leaf and celery peel.

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skush-uk:

Boogie

skush-uk:

Boogie
not—banksy:

Sidneyhaddad

not—banksy:

Sidneyhaddad

Source: enjoui

A Delightfully Complex Journey: Our Cocktail Tasting At Bacchanal

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We sit down with Naren Young of Bacchanal in New York City and taste his beautiful, intricate concoctions.

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Here at Bacchanal, they’ve been certain to infuse each cocktail with a very personal spin — resulting in art-like, complex drinks found here and nowhere else that are almost too pretty to drink.

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Their signature cocktail is the Bacchanalia. Ergo, it has “wine components” including just one ounce of Wild Turkey Rye and a “sangria-inspired syrup” that is made with sugar and red wine reduction, topped with sparkling Lambrusco, garnished with berries and a sprinkling of nutmeg. Naren explains that they wanted to make “a drink that anyone would like — that transcends all demographics.”

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The Summer 2014 is a seasonal drink featuring muddled sugar snap peas, Akvavit (a caraway-flavored vodka), lemon thyme, and a little bit of salt. The flavors are, as described by Naren as, “complex and a nice one, like the Gimlet.”

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This beauty is called the Chamomile, which has all kinds of “layers and senses of chamomile,” including chamomile-infused tequila, yellow chartreuse (an herbal liqueur from France with a honey, chamomile flavor), chamomile honey, and is garnished with dried chamomile flowers and sprayed with a chamomile mist.

le-goodfella:

Nekst by Askew

le-goodfella:

Nekst by Askew

Source: le-goodfella

not—banksy:

Cristian Blanxer

not—banksy:

Cristian Blanxer

xtinysunshinex:

All I need is 3 things. Perrier, DAVIDs TEA and Tim Hortons. That’s it!

xtinysunshinex:

All I need is 3 things. Perrier, DAVIDs TEA and Tim Hortons. That’s it!

skiblinphotography:

I’ve spent more money on Perrier than anything else…

skiblinphotography:

I’ve spent more money on Perrier than anything else…