5 Cool Cocktails
By Brian Patterson
Maybe it’s the influence of AMC’s Mad Men, or maybe it’s just that everything old becomes new again. Whatever the case, cocktails are back in style—but with some new flavor combinations. The key to a good cocktail is using quality alcohol and fresh ingredients. Here are five of our favorite recipes.
Top-Shelf Mango Margarita
Makes 4 cocktails
The key to a good blender margarita is keeping the ice crunchy and the fruit pulpy, so control over the pulse action is essential. In this recipe, the classic margarita’s orange-flavored spirits are replaced by the tropical influence of mango.
Lime wedges and 4 slices for garnish
Kosher salt (or other coarse salt) for rimming the glasses
1 ripe mango, peeled, pit removed and roughly chopped into
small chunks
6 ounces good tequila: reposado or silver, or a combination of both
½ teaspoon good tonic/bitters (John’s Premium tonic is recommended)
1 teaspoon agave nectar/syrup
Juice of 1 fresh lime
1 tray of ice cubes
Moisten the rims of the glasses with lime wedges, then dredge the rims in coarse salt. To make the cocktail, combine the mango, tequila, tonic, agave syrup, lime juice and ice in a blender. Pulse the mixture by quickly turning the blender on and off four or five times, just enough to crush the ice and mango and incorporate the ingredients. Pour immediately into glasses.
Pimm’s Cup
Makes 1 cocktail
The flavor profile of this cocktail changes with the type of alcohol. The cucumber adds a sophisticated coolness.
6 slices of cucumber (¼-inch thick)
12 mint leaves
1 ounce Pimm’s No. 1
1 ounce of gin, bourbon, rye, tequila or vodka
1 ounce lemon juice
¾ ounce ginger-infused simple syrup (recipe on the next page)
1 dash Angostura bitters
Ice
Club soda
Muddle cucumber and mint in a shaker tin by gently pressing down on the ingredients and rotating to release flavorful oils and juices. Add the remaining ingredients to the tin and fill with ice. Shake for 10 to 15 seconds. Strain into a glass filled with fresh ice and top with club soda.
Citronelle Cocktail (Nonalcoholic)
Makes 4 cocktails
Juice of 1 lime
4 to 5 fresh mint leaves, plus sprigs for
garnishing
1 can (9.6 ounces) passion fruit juice (Goya)
Splash of bitters
1 can (11.5 ounces) San Pellegrino limonata
2 cups watermelon, cut in large cubes and
frozen
4 lime wedges
Muddle together lime juice and mint leaves in a shaker tin. Add passion fruit juice, bitters and limonata and shake. Divide watermelon cubes between four glasses. Pour the mixture over the watermelon cubes and garnish each drink with mint sprigs and a lime wedge.
Summertime Tea
Makes 1 cocktail
This delightful concoction of tea and fruit juices spiked with gin is the perfect drink for a summer day.
2 ounces gin
2 ounces black tea
¾ ounces ginger-infused simple syrup
(recipe on the next page)
¼ ounce fresh-squeezed orange juice
or bottled juice
¼ ounce fresh-squeezed lemon juice
or bottled juice
2 dashes Angostura bitters
Ice
Mint sprigs or basil leaves
Combine all ingredients in a shaker tin filled with ice. Shake for 10 to 15 seconds. Strain into a highball glass filled with fresh ice cubes and garnish with a fresh sprig of mint or a few leaves of basil.
Ginger-Infused Simple Syrup
2¼ cups water
4 inches ginger, peeled and chopped
2 cups sugar
Bring water and ginger to a boil and cook until reduced to 2 cups of liquid. Lower to a simmer and add sugar until fully dissolved. Strain out ginger. Makes enough for about 20 cocktails. Keep refrigerated, tightly sealed, for up to two weeks. Note: To make plain simple syrup, omit ginger and use one-to-one ratio of sugar to water.
Hemingway Daiquiri
Makes 1 cocktail
This drink is named after literary legend Ernest Hemingway, who preferred that his daiquiris be made with maraschino liqueur rather than just simple syrup. The liqueur is a staple of many classic recipes.
1¾ ounces white rum (Banks 5 Island Rum is recommended)
1 ounce grapefruit juice
½ ounce lime juice
½ ounce simple syrup (recipe on this page)
½ ounce maraschino liqueur
Ice
Slice of lemon
Combine all ingredients in a shaker tin with ice. Shake for 10 to 15 seconds. Strain into a glass filled with fresh ice cubes. Garnish with a slice of lemon.
