Spirited Cocktails

Today is Memorial Day in the US. Certainly above all else, a day to remember those who are no longer with us, and to pay special recognition to the men and women of our armed forces. Coincidentally though, it also happens to be the generally accepted opening day of the summer season. Shutters fly open on beach houses, shorts and sunglasses come out in full effect. Warm weather is here.

Of course, nothing celebrates summer quite like a “beach drink.” Beach drinks are the type you’d order at a beach bar, perhaps on some tropical island. They’re generally bright in color (pink works), sweet, and fruity. So in celebration of the opening days of summer, I bring you The Flamingo. Read More

As anyone who went to college with me knows, tequila has not traditionally been kind to me (nor I to it). However, during a recent trip to Mayahuel, Phil Ward’s new tequila haven in the East Village, I was reminded that there’s a big difference between a crafted tequila cocktail and shots of Jose Cuervo in a dive bar.

My bartender at Mayhuel, Kevin (and at times, Phil Ward), were kind enough to give me a modern survey of tequila and mezcal (tequila’s cousin), but it really all begins with the Margarita. A simple cocktail that allows the flavor of a good tequila to lead, the Margarita is the perfect way to reintroduce yourself to tequila if you, like I, might have had an “unpleasant” experience in the past.

The real key is quality tequila. This is not a time to take the value route. You want the good stuff – 100% pure blue agave tequila. Take it from a guy who knows – choosing tequila isn’t the time to pinch pennies. For this recipe, I’ve chose Siembra Azul Blanco tequila, which I’ve found to be an excellent balance of quality and affordability. And no, they haven’t paid me a dime to say that. Read More

The daiquiri is one of the simplest of all cocktails, and also one of the most misunderstood. All too often, people confuse the daiquiri for that mix of sugar, cheap booze, and food coloring that comes out of a Slushy machine in Vegas. In truth, not only is the real thing easier to make at home, but it’s much tastier too!

The basic daiquiri follows the formula for a traditional sour:

2oz base spirit
3/4oz sweet
3/4oz sour

In the case of the daiquiri, the spirit is Rum, the sweet is simple syrup, and the sour is fresh lime juice. Simply combine those three ingredients in the 2/.75/.75 proportion (with ice!), shake vigorously and strain, and you’ve got yourself a very fine cocktail. But it wouldn’t be much fun if we stopped there! Read More

In my last post, I discussed the Earl Grey MarTEAni – an inventive cocktail from the mind of Audrey Saunders at Pegu Club. Today I’d like to cover another Pegu Club classic – the French Kiss (gotta love that name!)

The French Kiss uses an interesting liqueur called Pernod. Pernod is a pastis – an anise-flavored aperitif that was created as a substitute for Absinthe in the early 20th century. Pernod can certainly be consumed on its own – though to do so it is usually diluted with water (about 5:1). In mixed cocktails however, it lends a great anise (licorice-like) flavor, which I personally really enjoy. Read More

The Badminton Cup (also referred to at times as an East Side Cocktail), is the ultimate summer drink. The refreshing combination of cucumber, lime, and mint, along with a healthy dose of quality gin of course, makes for an instant favorite on rooftops, decks, poolside, or wherever you might be enjoying sun and warm weather. Read More