|
|
The Civility of a Summer Cocktail
Clean. Crisp. Light. These three words become the watchwords of my beverage faith as the cooler days of spring turn into the hot and muggy days of summer. As I guy who spends the majority of his time around the fermented juice of grapes (a.k.a. wine), logically my thoughts first turn to textbook summer wines - an alert glass of low alcohol German Riesling, or a glorious glass of champagne come to mind. But for a moment, let's consider the cocktail.
Culinary bible Larousse Gastronomique defines the cocktail as "a mixed drink made according to a variety of recipes, and containing liqueurs, spirits, syrup, spices, and so on, the end product being both pleasant to both eye and palate." Such a definition leaves the door wide open for many, many versions. These drinks initially became popular with Americans during the 30's and 50's - bestowed with classic names such as the Tom Collins, Manhattan and Bloody Mary. While Americans were letting their creative juices flow with cocktail inventions, Europeans were content to enjoy drinks often based on ancient mixtures of wine and herbs known as aperitifs. Think Campari and Pernod. At present, the cocktail, aperitif distinction is more and more blurred.
Today the idea of a cocktail still evolves, with bars across the world constantly tweaking and creating. Most recently I was treated to a cocktail whose origins were from the West Coast - "The Beautiful" - a blend of Grand Marnier and Cognac, served in a cognac glass slightly heated. While I appreciated the drink, as the sweat poured off my blow during a muggy Washington, D.C. evening, I yearned for something cleaner, crisper, lighter.
Here is just a sampling of drinks, from past and present, from classic to newly created that will be an added addition at poolside, tableside, or just plain outside! Each recipe serves one.
Daiquiri
(Named after a small village in Cuba)
Mixing glass half full of ice
1 oz white rum
2 oz lime juice
1 teaspoon sugar
Shake and strain into cocktail glass
Singapore sling
Bloody Mary
(So perfect with brunch)
Highball glass with ice
1 oz vodka
Tomato juice to fill glass
Add dash of Worcestershire sauce, a drop of Tabasco, salt and pepper. Stir and garnish with a celery stalk
Lillet and OJ
(Terrific with salty nibbles)
Highball glass with ice
1 oz Lillet (the classic aperitif of Bordeaux) Orange juice to fill glass
Stir and serve
Screwdriver
(Another brunch favorite)
Highball glass with ice
1 oz vodka
Orange juice to fill glass
The Cosmopolitan
(Still very au courant)
Mixing glass full of ice
1 1/2 oz vodka
3 ounces cranberry juice
Shake and strain into a martini glass
Garnish with orange
There you have it. While, just a beginning, word has it that we are in for a long, long summer. So mix, shake and experiment as you rediscover the joys of a summer cocktail.
*amphora: singular of amphorae. A vessel, with two handles used to transport wine and other liquids throughout classical antiquity.
|
|
