Spring Flings:
THE BLACK FRIARS COBBLER
10 fresh blackberries
¼ cup Sloe gin
¼ cup mezcal
3 tbsp fresh lemon juice
2 tbsp pure cane syrup
3 cups crushed ice
Additional blackberries for garnish
Muddle 10 blackberries in cocktail shaker. Add sloe gin, mescal, lemon juice and cane syrup. Shake without ice until well blended, about 10 times. Divide mixture between 2 large rocks glasses. Add crushed ice, filling glasses to the top. Garnish with additional blackberries and serve.
- Bon Appetit, February 2011
the BOTANIST
1 ½ oz. gin
½ oz. elderflower liqueur
½ oz. lemon juice
¼ oz. simple syrup
Cucumber slice, for garnish
Mint sprig, for garnish
Shake all ingredients, except garnishes, with ice then strain into a rocks glass with 3 large ice cubes. Garnish with a cucumber slice and mint sprig.
- Wil Schultz, Wine Enthusiast, July 2014
FROZEN GINGER JULEP
4 oz. (bourbon) whisky
3 oz. fresh lemon juice
¼ cup fresh mint leaves
1 cup spiced ginger syrup (instructions follow)
8 cups ice cubes
4 mint sprigs
For the ginger syrup: ½ water; ½ cup sugar; one 4-inch piece of fresh ginger, peeled and roughly chopped; 8 cloves; 1 star anise pod. In a small pot, simmer sugar and water until combined. Add ginger and other spice and continue to simmer for 25 minutes. Remove from heat, let cool, then strain. Chill the syrup before using.
Combine all ingredients except mint sprigs in a blender and mix until smooth. Pout into stemmed or silver julep cups, garnishing each with a mint sprig. Serves 4.
- Alex Rein, Wine Enthusiast, July 2013
the LAST WORD
¾ oz. maraschino liqueur
¾ oz. gin
¾ oz. green Chartreuse
¾ oz. fresh lime juice
Shake all ingredients with ice then strain into a chilled cocktail glass.
- Ad in Imbibe Magazine, May/June 2015
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MYSTERY DRINK
1 ½ oz. gin
1 oz. canton ginger liquor
4 oz. ginger ale
Juice of ½ a lime
No instructions given.
- No source apparent, either
PEGU CLUB COCKTAIL
Back River Gin
Triple-sec
Fresh lime juice
Angostura bitters
Orange bitters
Served up.
- Bob Herczeg, Bar manager at Falmouth Country Club (Summer 2013)
QUEEN’S PARK SWIZZLE
¼ cup sugar
¼ cup water
24 fresh mint leaves, divided
3 tbsp fresh lime juice, divided
1/2 cup (white) rum
1 tsp angostura bitters
Bring sugar and water to boil in small saucepan, stirring until sugar dissolves. Boil 1 minute. Transfer simple syrup to small bowl and chill until cold.
Place two highball glasses in freezer to chill 15 minutes. Combine 12 mint leaves, 1 ½ tbsp lime juice and 1 ½ tbsp. syrup in each glass. Using muddler or handle of wooden spoon, mash mint mixture in each glass until mint begins to break apart. Add ¼ cup rum, then 1 cup crushed ice to each glass; swizzle or stir to blend. Add more crushed ice to each glass to fill completely, mounding at top. Drizzle ½ tsp bitters over ice in each glass and serve with a straw.
- Andrew Knowlton, The Mix, Bon Appetit, May 2010
THE VOW
2 oz. rum
1 oz. sweet vermouth
Splash of sparkling wine
Add spirits to a 10-oz. old-fashioned glass. Fill with ice, stir. Top with sparkling wine.
- Andrew Volk, Maine Magazine
the WEDDING NIGHT COCKTAIL
1 ¾ oz. rum
½ oz. maple syrup
¼ oz. fresh lime juice
Shake in iced cocktail shaker and strain into a cocktail glass.
- Maplesyrupworld.com