Monday, July 4, 2011

Hello Again, and Independence Day Drinks

Well hello there! Long time no write. It's been very busy at the distillery the past few months, and this blog is one of the things I've let slip. But, I'm back now and ready to get back to blogging. And, just for fun, I changed the look of the blog, too.

Have you made your plans yet for Tales of the Cocktail? I'll be there and will be blogging about all the great drinks, seminars, events and stories. So, if you can't go, you can experience a taste of it through me. But really, why aren't you going, again?

At any rate, here are a couple of ideas for cocktails for this Fourth of July holiday. One of 'em we served at the distillery tasting room this weekend, and the other was inspired by a recommendation from my new friend J. over at Words, Words, Whisky to make some raspberry syrup.

Watermelon Fizz
Independence Day makes me think of watermelon, so this one uses fresh watermelon puree.
1-1/2 oz Vodka (North Shore)
2 oz Fresh Watermelon Puree
1/4-1/2 oz Fresh Lime Juice (depending on relative sweetness of watermelon)
1/4 oz oz Simple Syrup (or Raspberry Syrup)
Fresh Mint
Club Soda
Muddle several mint leaves in a mixing glass. Add vodka, puree, lime and simple. Shake with ice. Strain into chilled coupe glass, and top with a splash of soda. Garnish with a sprig of mint.

Hum Blush
This is a takeoff from the Maiden's Blush, replacing the absinthe with a liqueur called hum. In the interest of full disclosure, we actually produce the liqueur for the Hum Spirits Company at our distillery, who markets and sells it. It's a lovely liqueur, with hibiscus, cardamom, kaffir lime and ginger.
2 oz Dry Gin (used our No. 11)
1 oz Fresh Lemon Juice
1/2 oz hum
1/2 oz Raspberry Simple Syrup
Dash of Grapefruit Bitters (Scrappy's)
Shake ingredients with ice, strain into a cocktail glass. Garnish with a slice of lemon and a fresh raspberry.

Raspberry Syrup
To make the raspberry syrup, here's the recipe J. gave me:
Puree three cups of fresh raspberries. Pour into a saucepan, and add one cup sugar and one half cup of water. Bring to a simmer, then allow to cool. Double strain through a fine sieve or cheesecloth, then store in the refrigerator.

And, if you want another great drink for that raspberry syrup, try the Albermarle Fizz, a variation on a gin fizz that is delicious on a hot summer day. You can find a few more ideas for Independence Day drinking in my post from a couple of years ago on the subject.

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