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Lift Your Spirits
My parents had a fancy built-in bar in their basement, but it was mostly for show. They hardly drank and there were decades-old liquor bottles ensconced on the shelves crusted over from lack of use. I learned the pleasure of cocktails from my foodie friends in San Francisco. And I’m grateful to them. Many regular readers know of my fondness for (super dry) vodka martinis. But I’m always on the hunt for good spirits. What’s your favorite?
Illustration by Rachel Levit Ruiz
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It’s seasonal, Wendy. Warmer weather calls for gin and tonics, cooler weather calls for Manhattans and Negronis. A Jasmine is multi-seasonal. And lately I’ve been mixing some sparkling wine cocktails–for example, rhubarb syrup, vodka, and prosecco, with some frozen raspberries or strawberries floating in the drink.
But I’m looking forward to trying new cocktails, since I just got a Boston shaker and a pint glass and I am looking to learn how to mix like a pro (or at least a good amateur!)
From the Hungry Cat in Los Angeles, there’s a great cooler weather cocktail, Four on the Floor. Recipe here: http://goo.gl/rluC0D It’s best with Carpano, the most delicious sweet vermouth.
Prosecco. Chilled vodka and frozen fruit (and thanks to Petra, now I try them together!).
Another new favourite – bourbon tea:
In 3c of water, dissolve 1c of sugar (I use 1/2c). Bring to a boil.
Add 2-3 tea bags and let steep to your taste.
Add 1c of bourbon, 1/2 orange, 1/2 lemon, 1/2 lime all cut into slices or wedges.
Drink warm in winter and chilled in summer. One batch stores well in a large Mason jar.
Bourbon tea – very interesting. How long do you usually let it steep?
Wendy, I usually let it sit for 5 minutes (and I use ‘regular’ orange pekoe tea). Remove the tea bags before you add the bourbon and fruit!
What’s your favorite bourbon?
Hm, I’m neither an expert nor a connoisseur. This recipe is very new to me – so far I’ve used Wild Turkey and Jim Bean. In my opinion, The Wild Turkey gave the tea a smokey nuance, which was enjoyable. I still need to experiment.
I wonder whether the bourbon flavor is more pronounced if you remove the fruit after a day or so. So many ways to experiment!
You might have to report the results to America’s Test Kitchen.