Hot Summer Cocktails

Hot Summer Cocktails


The Chunnel

This is one of my favorites as it showcases the beauty of a quality, smooth plymouth gin. The cilantro mingles with the complex variety of flavors in the 130 botanicals used to distill french Chartreuse. The wide lemon peel is emblematic of the channel tunnel which connects France and England and runs beneath the English Channel.

  • 2 oz. Cilantro Infused Plymouth Gin
  • 5 oz. Green Chartreuse
  • Splash Soda
  • Wide Lemon Peel

Add liquid ingredients to mixing glass. Shake with ice. Place lemon peel in bottom of martini glass, pith side up, splash with soda and pour mixture into glass

Lavandula

Lavender is a loved smell of summer and it bears so well with these fresh seedless watermelons we are getting from Chino Farms. This is a floral delicacy with an ode to picnicking. Lavandula is latin for lavender.

  • 1.75 oz. Watermelon Puree
  • .5 oz. Lavender Simple Syrup
  • 1.5 oz. Ketel One Vodka
  • 1 Lime Squeeze
  • Black Sea Salt-Sugar

Squeeze lime and add all ingredients in a mixing tin. Shake with ice. Strain into a chilled martini glass rimmed with black sea salt-sugar. Garnish with a lavender blossom.

Kentucky Pie

This has been the favored whiskey drink I have yet to invent. The cherries are so ripe this season and just a touch of vanilla and graham cracker give it a pie essence. Now the rye whiskey comes from Kentucky and perhaps you can see how the name evolved.

  • 4 Pitted Cherries
  • 1.5 oz. Michter?s Rye Whiskey
  • .5 oz. Vanilla Syrup
  • Soda

Muddle cherries in a mixing glass and add whiskey and syrup. Add ice and shake to mix. Pour into a bucket rimmed with graham cracker and fill with soda. Garnish with a speared cherry.

Pisco Punch

Pisco is often enjoyed as a sour. I decided to harken back to the early part of last century when pisco, a distilled brandy from Chile or Peru, was used in flavorful punches in common houses. The fresh pressed pineapple juice and clove bear a uniqueness that you won?t find in any other pisco cocktail.

  • 4 Cloves
  • 2 oz. Alto Del Carmen Pisco
  • 1.25 oz. Fresh Pineapple Juice
  • 1/4 Lemon
  • 1/6 Orange
  • .5 oz. Simple Syrup
  • Sparkling Wine

Muddle cloves in mixing tin. Add other ingredients squeezing fruit for juice. Stir with spoon (don't add ice!) Fine strain into ice filled white wine glass. Top with sparkling wine. Garnish with semi orange wheel.