We're taking a break from our Craft Beer 101 Series to discuss our Summer Cocktail list that will be dropping next week. Normally here there would be a nice paragraph of exposition leading into the cocktails, but we figure it's easier to just... not do that. Summer is hot. These drinks are refreshing and delicious. End of opening paragraph. TO THE DRINKS!
Negroni Training Wheels
The Negroni is a classic summertime cocktail but the potent bitterness of Campari can be off-putting to many people. The classic mix is Gin, Sweet Vermouth, and Campari in equal parts. We've stripped out some of the more harsh ingredients of the Negroni and substituted them with some things we think you'll love. Instead of the Campari we sub in the brighter and less bitter Aperol. In the place of Sweet Vermouth we use a fortified Rose called Cocchi Rosa. We mix those with Hendricks Gin and serve it over ice with an orange twist. It's bright, refreshing, a little bitter, and absolutely incredible.
What if I told you that the Margarita wasn't the most popular cocktail in Mexico? While the Margarita is a classic, and I think that we have a great one, the king of the cocktails in Mexico is the Paloma. The Paloma in Mexico is simply Tequila, Lime Juice, and Grapefruit Soda (Squirt). It's awesome. We do it a little differently with fresh grapefruit juice and fresh jalapenos to add a little kick.
The Mai Tai is a classic. Created at Trader Vic's in the Tiki-crazed 50's. We'll be going for as close to authentic as possible. Two types of Rum, Gran Marnier, Lime Juice, and Orgeat. If you aren't familiar with Orgeat, it's a sweetened almond syrup that is the cornerstone of many tiki drinks. Our Orgeat uses organic almonds and sugar.
The Mint Julep
Born from hot summers and huge blocks of ice shipped down from up north and stored in storerooms, the Mint Julep is a cornerstone of summer cocktails. Bourbon, Mint, Sugar, Ice. When in doubt, keep it simple stupid. Which helps because we aren't always the brightest bulbs in the cookie jar.
This one is admittedly not our most inventive work. We don't care; It's delicious. We use Cana Brava Rum, Lime Juice, Mint, Simple Syrup, and Fresh Pineaple Puree to make a drink literally anyone could love. Unless you don't like pineapple... which could create a problem.
We like our Spring Sangria so much we're keeping it on for the Summer. We make it in house from Grenache wine, and a bunch of stuff I'm not telling you.