from Photos by LARA FERRONI

Transcription

1 from Photos by LARA FERRONI

2 pom royale While our recipe calls for blitzing everything through a blender, Castro's original formula is intended for the slushy machine (he subs in ¾ cup of water for the ice). Alternatively, Castro suggests pouring the ingredients over shaved ice, for a frozen twist. 2 oz. dry vermouth 3 oz. sparkling wine ¾ oz. fresh lemon juice ¾ oz. grenadine 1 cup ice cubes Tools: blender Glass: highball Combine all ingredients in a blender and blend until smooth. Pour into a glass. Erick Castro Soda & Swine, San Diego

3 SHERRY IS A VERSATILE SUMMER SIPPER; SEE PAGE 20 FOR THE CLASSIC SHERRY COBBLER RECIPE. b-side hit 1½ The B-side of a record was the one with the less-popular song, but the one that ultimately became your favorite tune, says Dominick s general manager Jessica Schmidt. Same goes for this low-abv hit, which combines fino sherry and gin with fresh citrus, mint and seltzer. Side B is always cooler, she says. oz. fino sherry ½ oz. gin ½ oz. fresh lemon juice ½ oz. fresh lime juice ½ oz. simple syrup (1:1) 2 mint leaves 1 oz. seltzer Tools: shaker, strainer Glass: highball Garnish: lemon and lime wheels and bouquet of fresh mint Combine all ingredients except seltzer, and shake with ice. Strain into an ice-filled glass, top with seltzer and garnish. Gracy Ramirez Dominick s, Los Angeles

4 the godmother Soft and bubbly, this party-sized punch beautifully balances sweet, salty and bitter elements. ¾ cup Campari ¼ cup vanilla-orange zest syrup Sea salt, to taste (start with ¼ tsp. and go from there) 3 cups chilled seltzer Tools: shaker, strainer, barspoon Glass: Collins Garnish: orange wheel and vanilla bean Combine the Campari and syrup and shake with ice. Evenly distribute between 4 ice-filled glasses and top each with seltzer and a pinch of sea salt. Stir gently to combine and garnish. Vanilla-Orange Zest Syrup The zest of 4 oranges 2 vanilla beans, split lengthwise 4 cups water Granulated sugar Combine ingredients in a saucepan over mediumhigh heat and bring to a boil. Reduce heat and let simmer for 30 minutes. Strain, and measure the remaining liquid; add an equal amount of sugar while the liquid is still hot, and stir until sugar dissolves. Cover and keep refrigerated for up to 2 weeks. Serves 4. Aaron Melendrez Pistola, Los Angeles THE VANILLA-ORANGE ZEST SYRUP ALSO MAKES A GREAT BASE FOR ALCOHOL- FREE SODAS. SIMPLY POUR 1 1 /2 TO 2 OZ. OVER ICE, TOP WITH SELTZER AND STIR.

5 banksy pimm's Take your backyard bounty from the garden to the glass with this low-proof riff on the English classic from Lucy in Napa Valley. 1½ oz. Pimm s No. 1 ½ oz. gin ¾ oz. fresh lemon juice ½ oz. simple syrup [1:1] 1 dash Angostura bitters 1 1½ oz. ginger beer Tools: shaker, strainer Glass: rocks Garnish: fresh cucumber slices, assortment of garden herbs (fennel, sorrel, mint, etc.) Combine all ingredients except the ginger beer and shake with ice. Strain into an ice-filled glass, top with ginger beer and garnish. Vince Lee Lucy, Yountville, California GARNISH WITH WHATEVER FRESH HERBS YOU HAVE ON HAND; CILANTRO AND ROSEMARY WILL ADD A SAVORY EDGE, WHILE MINT, LEMON BALM AND CHAMOMILE WILL BRING OUT THE NATURAL SWEETNESS OF PIMM'S.

6 prince charles don't surf A riff on the Army & Navy cocktail, this San Diego born sipper adds gin and citrus to an orgeat-rich highball topped with a spritz of beer. The drink s unexpected elements find a harmonious balance that creates a refreshingly daytime, sun-is-out drinking experience, says Kinsey. 1 oz. gin ½ oz. orgeat ½ oz. fresh lemon juice 1 dash Angostura bitters 4 oz. blonde ale Tools: shaker, strainer Glass: highball Garnish: lemon wheel Combine all ingredients except beer, and shake with ice. Strain into an ice-filled glass, top with beer and garnish. David Kinsey Sycamore Den, San Diego KINSEY SUGGESTS PICKING A GIN THAT YOU'D LOVE IN A G&T, AND CHOOSING A QUALITY ORGEAT, SUCH AS THE ONE FROM SMALL HAND FOODS.

7 new fashioned The cocktail menu at Martha in Brooklyn specializes in lower-alcohol refreshers. This eye-catching spin on the Old Fashioned combines junmai (pure-rice) saké with an Italian aperitivo and dry red wine. 2 oz. junmai saké 1 oz. Cocchi Aperitivo Americano 1 oz. dry red wine 3 dashes grapefruit bitters 1 pea-size lump of palm sugar or demerara sugar Tools: muddler, barspoon Glass: rocks Garnish: lemon twist Place a sugar lump in a glass and add the bitters and Cocchi Americano; muddle together to dissolve the sugar. Add the saké and fill glass with crushed ice, then stir to combine. Pour the red wine over a spoon to float atop the drink, creating two distinct layers. Garnish. Liz Wolferman Martha, Brooklyn BE SURE TO USE A JUNMAI SAKÉ, WHICH HAS A RICH, FULL BODY THAT BALANCES THE CRISPNESS OF THE APERITIVO AND THE LUSHNESS OF THE WINE.

8 miam miam At her upcoming vermouthfocused bar in Chicago, Annmarie Sagoi introduces drinkers to the subtleties of cocktails built around the flavors of French aperitifs. 1¼ oz. dry vermouth 1 oz. blanc vermouth ¼ oz. Lillet Rose 5 drops grapefruit bitters Absinthe Tools: barspoon, atomizer (optional) Glass: rocks Garnish: lemon twist Add ingredients to rocks glass and fill with ice; stir for 10 seconds. Use an atomizer to spritz the absinthe atop the drink (alternatively, add 2-3 drops of absinthe to the drink s surface); garnish. Annemarie Sagoi Artemisia, Chicago TREAT VERMOUTH AND APERITIFS THE SAME AS OTHER WINES: KEEP THEM REFRIGERATED AND USE THEM WITHIN A FEW WEEKS.

9 rebujito punch Balancing the soft salinity of manzanilla sherry with the subtle spice of cinnamon syrup and the bright burst of fresh lemon, this is a perfect low-proof party punch. 5 oz. manzanilla sherry 2 oz. fresh lemon juice 3 oz. cinnamon syrup* 8 oz. seltzer, chilled Tools: pitcher or punch bowl, wooden spoon Glass: punch or juice Garnish: lemon wheel and cinnamon stick Combine all ingredients except seltzer in a large pitcher or punch bowl and chill. Once cold, fill pitcher with ice, gently stir in seltzer and garnish. Serves 6-8. Joe Cleveland Capa, Orlando, Florida *BG Reynolds makes a good bottled version or head to imbibemagazine.com for a recipe. BECAUSE THIS COCKTAIL IS BATCHED AND CHILLED IN THE FRIDGE, IT CAN BE MADE UP TO ONE DAY AHEAD OF TIME; SIMPLY ADD THE SELTZER WHEN SERVING.