As far as I’m concerned, once we’re passed Valentine’s Day – it’s basically summer. I love spending the afternoon with friends on a patio, sipping something cold – and more often than not – well into the night.
Now is the time I’m looking to redo our cocktail menu and replace all of the bourbon and cherries with fresh herbs, berries, and juices. These are a few of my favorite cocktails to get you in the mood for spring, and maybe get a jump start on your bbq hosting skills. The first three drinks are simple classics that are staples for the warmer months. The fourth is one of my own recipes, destined… DESTINED to become a classic too.
Daiquiri
This cocktail is commonly misunderstood and misrepresented. A classic daiquiri isn’t slushy, and it doesn’t come in a tall curvy glass with an umbrella. It is served simply in a coupe. No ice, no garnish, just a delicious cocktail.
- 2 oz White Rum (we use Monarch)
- .75 oz fresh lime juice
- .50 oz simple syrup
Combine all ingredients into a shaker, shake, and double strain into a coupe.
Margarita
Another poor cocktail that has been pushed back and forth – eventually torn from it’s classic state. Many argue that it’s traditionally served up – and that may be true. I however, prefer my margaritas on the rocks with a little salt on the rim.
- 2 oz Tequila (we use Chimayo Blanco)
- 1 oz Cointreau
- .50 oz fresh lime juice
Salt the rim of a glass, and set aside. Combine all ingredients into a shaker, shake, and pour directly into your glass. Garnish is purely for looks, I like to throw a lime wheel on top.
Pisco Sour
This is a cocktail that I hear a lot about from customers. Everyone is saying that they’re always on the look-out for a well made Pisco Sour, and it’s to be understood. If the recipe or technique aren’t there, you’re left with a watery cocktail or something that’s too sweet.
- 2 oz Pisco (We use Alto)
- .75 oz lemon juice
- .50 oz simple syrup
- 1 egg white
Combine Pisco, lemon, simple syrup, and egg white in a shaker. Dry shake for about 10 seconds, then add ice and shake again for about 15 seconds. Double strain into a sour glass, and using a eye dropper, place several drops of Peychauds bitters into the foam layer of the cocktail. Using a toothpick and your mad skillz, draw a design.
Primrose
This cocktail isn’t a classic, it is one of my own that was pretty popular last summer. It’s light, refreshing, and best of all, easy to make.
- 2 oz Pisco
- .75 oz grapefruit juice
- .75 oz lemon juice
- .75 oz honey syrup*
- .25 oz Yellow Chartreuse
- Basil
Combine all ingredients into a shaker, and add 2-3 leaves of basil. Shake, and double strain into a tulep glass with ice. Garnish with a basil blossom if preferred.
* To make honey syrup, combine 1 part honey to 1 part water (like 1 cup honey, 1 cup water) in a saucepan. Bring to a boil, then simmer until honey is completely dissolved. Allow to cool, then store in an airtight container in the fridge.
A
bout the Author: Ashley R. is the Head Bartender and Manager at Saint Lawrence Gridiron in Boise, Idaho. She’s known for challenging traditional expectations regarding what a cocktail should be, and having an intuitive understanding of the way flavors interact. She’s currently on a mission to trick her bourbon drinking boss into drinking gin. We’ll keep you posted on that.
