Splendid Summer Drinks
Creative mixologists are using fresh garden ingredients to concoct tasty new cocktails that will truly wet your whistle.
The Eben Tide served at l'etoile is Richard Very's fresher version of a gin and tonic, named for Vineyarder Eben Armer, a stone mason who comes into the restaurant each week to enjoy the surf-and-turf house specialty, along with his namesake cocktail.
1 lime wedge, about 1/6 of a lime, rind removed
1 cucumber round, about 1/4-inch thick, peeled
1 pink grapefruit wedge, about 1/8 of a grapefruit, rind removed
2 ounces Hendrick's Gin
1/2 ounce St-Germain elderberry liqueur
1/2 ounce simple syrup (see making simple syrups)
2 ounces tonic water
Slice of lime and cucumber spear, for garnish
1. In a tall Collins glass, muddle the lime wedge, cucumber slice, and grapefruit wedge.
2. Add ice to fill the glass and add the gin, St-Germain, simple syrup, and tonic water.
3. Stir with a bar spoon and garnish with a lime wheel and cucumber spear.
You must have been napping if you've missed the recent gin explosion. Many are emerging as a result of the growth of the American craft distiller movement, but the Old World, too, is contributing its share of new iterations to what's been seen by some as a stodgy old gin mix. To Americans who easily embrace the new, it may seem odd but among aficionados this wave of gins, skewing away from the juniper bite of a London dry style, has caused some consternation. Listen to what one gin maker told me late last year: "Gin has to predominantly have the nose and taste of juniper, yet some of the gins coming on the market at the moment really don't meet that criteria, and this is quite a concern."
Cocktail of the Week
Adventures in drinking
Next Saturday evening, Hendrick’s Gin is swinging through the Union League for a Victorian-themed evening of cocktails, traditional high tea (with cakes!) and adventure stories from Charles Brewer-Carias Esq., a 71-year-old explorer with his sights set on El Dorado. It’s all exquisitely strange and smells faintly of steampunk, which is why we’re glad they’ll be serving plenty of these:
What’s in it:
1 part Hendrick’s Gin
Juice of 1/2 of a lemon
How to make it:
In a tall glass filled with a few cubes of ice, add one part gin to the juice of half of a lemon. Top up with ginger ale.
Narragansett Beer released its first-ever summer seasonal craft brew, Summer Ale (4.2%), available in 16 oz. tallboy cans and on draft in bars, restaurants, and package stores throughout New England, Southern New York, and Eastern Pennsylvania. It's the first ale brewed by 'Gansett since the 1970s.
On the road: San Francisco cocktails
By Emma Janzen
When I traveled to San Francisco earlier this year, my main goal was to find and consume cocktails. Surprised? I didn’t think so. The Bay Area helped ignite and has been pushing the boundaries of the cocktail revival for years now. Today, it remains one of the forerunners of the movement. While there for five days last February, I intended on soaking up as much of the drinking culture as possible.
Check out my travel story in Sunday’s print edition for a selection of my favorite haunts. Here are a few additional suggestions, as well as the promised recipe for the Buffalo Nickel from the North Beach bar 15 Romolo.