August 18, 2017
At this point in the summer, it’s best to be sure you’re surrounded by pals and easy-to-build drinks that are scaled for more than just you. Summertime, late summertime especially, isn’t the time for quiet solo contemplation after all. It’s time for simple and swell parties with the below mix (also good to have fruit juice, to ensure you don’t get sick during these late summer weeks, and brandy because, well, brandy needs you and you need brandy – but that’s as much contemplation as we want). Oh, this’ll serve around eight, depending on how hot it is. If it’s really hot, might want to keep it to, oh, six, seven max. And get extra ice.
Power to the People, from Dark Spirits
2 peaches, pitted and sliced
2 apricots, pitted and sliced
4 ounces Simple Syrup
8 ounces brandy
4 ounces freshly squeezed orange juice
One 750-milliliter bottle chilled Prosecco
Orange slices for garnish
1. Combine the peaches, apricots, and simple syrup in a sturdy pitcher, the kind you use when outdoors in the summer. Using a muddler or long wooden spoon, muddle the fruit and syrup well.
2. Fill the pitcher halfway full with ice cubes, and then add the brandy and orange juice into the pitcher’s melody. Stir well.
3. Carefully add the Prosecco and orange slices. Stir again, well. Serve in wine glasses, getting a slice of orange in each glass.
A Note: There will be some leftover fruit here – you should eat it! Or, if that kind of thing makes you icky (well, it shouldn’t in summer, but who am I to judge), you could actually strain out the bigger bits, early in the process. But I wouldn’t.
July 21, 2017
Not able to take a vacation this summer? Trapped at a desk while the noises from frolicking day-off-ers echo in your ears? Wishing for an escape, but the many mundane priorities stand like an annoying boss in the way? Well, here’s a thought – have the below bubbler and take a mini trip without leaving the house.
The Temporary Getaway, from Ginger Bliss and the Violet Fizz
3 apple slices
1/2 ounce freshly squeezed orange juice
1/2 ounce freshly squeezed lemon juice
1 ounce St-Germain elderflower liqueur
4 ounces chilled brut Sekt or other sparkling wine
1. Place two of the apple slices, the orange juice, and the lemon juice in a cocktail shaker or mixing glass. Using a muddler or wooden spoon, muddle well.
2. Fill the cocktail shaker halfway full with ice cubes. Add the St-Germain and, using a long spoon, stir well.
3. Pour the chilled Sekt into the cocktail shaker. Using that same reliable spoon, stir briefly, being sure to bring up the fruit on the bottom when stirring.
4. Strain into a flute glass or cocktail glass (in this instance I like the way the latter breathes, but a flute’s more traditional). Garnish with the remaining apple slice, putting a little notch in it if needed for rim balancing.
July 14, 2017
There are times, when the Mercury’s rising and that big ol’ ball of heat in the sky is high overhead, when you want a classy drink, but one that isn’t too tough. A drink that has all kinds of flavor, but without involving any sweat (or little sweat) to make. A drink you could sip after a long day of work while the sun starts its long slow trip down westward, as well as during a family brunch on Sunday when you’re waking up slowly.
Well, this is that drink friend! It covers all those bases, though admittedly it might be best during the Italian aperitif hours, those beautiful moments before dinner (let’s say 5 to 7, though they can arrive a stitch earlier or later) when you want to have something a little effervescent and light, but still with character and taste. All those characteristics come together here with just two ingredients – and a lemon twist – starting with Mionetto Prosecco, specifically the DOC Treviso brut version (though all the Mionetto Proseccos, made since 1887, are worth tracking down). The Treviso brut is nice and dry and crisp, with apple and peach and flowers lingering on the tongue, along with a hint of honey.
Here, it’s mixed with another Italian number, the newest sibling of renowned Galliano (the L’Autentico golden liqueur in the memorable bottle), Galliano L’Aperitivo, just recently becoming available stateside. An amaro, or bitter, it boasts over 50 ingredients, including a bouquet of citrus – orange, bergamot, tangerine, grapefruit, others – and a mix of herbs and spices like cardamom. The flavor’s rich, with all those orange-y citrus notes, herbaliciousness, and a hint of bitter.
Together, these two Italian stalwarts come together beautifully – with lots of fruit flavor, but with a dryness that is swell in summer, when you want to keep the cloying nature of some drinks far away. The color is also rather amazing, adding another welcome touch.
3/4 ounce Galliano L’Aperitivo
4 ounces chilled Mionetto Prosecco DOC Treviso brut
Lemon twist, for garnish
Ice cube, if wanted
1. Add the L’Aperitivo to a flute or comparable glass. Top with the prosecco.
2. Carefully stir in a manner that brings everything together without being wacky. If your prosecco isn’t really chilled, or if it’s extra hot out, add an ice cube.
3. Garnish with the twist. Give a toast to the sun, and to Italy.
February 3, 2017
I say, go into January with bubbles; go out of January and into February with bubbles. And love, of course. And Parfait Amour (which, you know, gets a bad rap – some of it deserved, as it can be a sickly sweet kind of love at times). But damnit, it’s a worthy love here. Ya’ hear? And this drink (which itself can run sweet for some – but on occasion sweet isn’t bad. The orange juice, if fresh as the driven snow or some such, should help balance. You could also drop the simple altogether, now that I think about it. Again, though, you may want to sweet up. That’s okay, too.), as well as being a good end-of-the-year’s-first-month choice, is also not a bad idea for you and yours to snuggle with on the up-coming Valentine’s Day. It checks the boxes for that: ingredient with “love” in title, sparkling and classy, Peychaud’s for health, and gin to base it all on. See what I mean?
The Poor Harriet, from Ginger Bliss and the Violet Fizz
1 ounce gin
1/2 ounce Parfait Amour
1/2 ounce simple syrup
1/2 ounce freshly squeezed orange juice
Dash of Peychaud’s bitters
1. Fill a cocktail shaker halfway full with ice cubes. Add the gin, Parfait Amour, simple syrup, orange juice, and bitters. Shake well.
2. Strain into a flute glass. Top with chilled Prosecco. Be loved.
December 30, 2016
Bubbly cocktails are good all the year round. This is an incontrovertible fact. However, if you wanted to make the point that bubbly cocktails are even finer this time of the year, because of the elegant effervescence they bring to the season, well, I wouldn’t argue. Which is why today I’m sipping this Italian-inspired sparkler from Champagne Cocktails. Because I don’t like arguing. No, no, it’s because it’s a darn tasty drink, a bubbly number that’s a little different, intriguing, yummy-licious.
The Pensiero, from Champagne Cocktails
1 ounces freshly squeezed orange juice
3/4 ounces Punt e’ Mes
1/2 ounce Campari
1/2 ounce simple syrup
Chilled Brachetto d’Acqui
Lemon twist, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the orange juice, Punt e Mes, Campari, and simple syrup. Shake thoughtfully.
2. Strain the mixture into a flute glass. Top with Brachetto d’Acqui. Garnish with the lemon twist.
October 21, 2016
At some point this month, I myself will be in Italy, and I can’t be happier about it (having lived there once, it’s easy to see that I am a big fan), and in a way this drink is a bubbly celebration of that happiness. Though, it’s also perhaps a more serious number (not in a bad way, at all) than some bubbly Italian drinks. Howso? It starts with grappa, which I love, and which is of course a cousin to wine, and as you probably guessed by the “bubbly,” this also has Italian sparkler Prosecco. Let’s hold on that for a second, to talk about the third ingredient, Cynar. A member of the digestif amari family, Cynar is crafted from artichokes along with 12 other herbs and plants. It’s a wee stitch bitter, but has a great smooth herbal-ness and a small comforting sweetness, too. It’s swell solo, but also in drinks, and plays well with the strong grappa here. But back to the Prosecco – to hold up to those other two strong personalities, you need a bubbly with its own strong sense of purpose and flavor, and here I went with Zonin Black edition (a bottle came in the mail recently – yes, I was born under a good sign). It’s a slightly spicier Prosecco, with cardamom hints alongside apple and a little floralness. Combined with our other two Italian imports, this makes for an effervescent drink that can be had both before and after dinner, and perhaps savored more than most.
The Italian Evening
1 ounce grappa
1 ounce Cynar
4 ounces chilled Zonin Black edition Prosecco
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the grappa and Cynar. Stir well.
2. Strain into a flute. Top with the Prosecco. Stir to combine. Garnish with the lemon twist.
October 7, 2016
It’s only fitting to have legendary Italian favorite Campari as a core ingredient in a drink that’s all about love for those days, sometimes in September, sometimes in October, which bring a more summery-ness to fall – extra sun, an extra digit or two on the temperature, or just that feeling summer has. Why Campari? Well, Campari, if you didn’t know, is all about love. Created in the 1800s in Italy by Gaspare Campari, at first Campari was only available throughout Italy, where it became very popular. Then, Gaspare’s son Davide was born, grew up, grew to love the liqueur named after his family, and starting working at their café, the Café Campari in Milan, where he spread the legend of the liqueur. One day, when the stars where shining through the bottles filled with red in the shop, Lina Cavalieri walked through the doors. Lina was a popular opera singer, and she and Davide got along smashingly, and they started to become more than friends, if you know what I mean. Then Lina had to move to Nice, France, for an opera part. Davide was crushed, but had a light bulb moment – why not begin exporting Campari, starting with Nice? Then he would be able to bring the liqueur to those in need around the world, and also be near his lady love. That, friends, is a summer-y story, and this is a summer-y drink that’s ideal for fall (or anytime, really).
The Last Gasp of Summer
3/4 ounces simple syrup
1-1/2 ounces Campari
3 ounces chilled Prosecco (I went with Zonin Prosecco White edition here, cause of its floral fruitiness, which matches everything swell here)
1. Add 3 of your strawberries and simple syrup to a cocktail shaker. Muddle well, but carefully.
2. Fill the cocktail shaker halfway full with ice cubes. Add the Campari. Shake well.
3. Strain through a fine strainer into an enchantingly summerlike goblet. Top with the Prosecco. Garnish with that last strawberry (put a little slice into it, so it fits cozily on the rim).
October 4, 2016
Published originally in 1838 (that’s when it started publication, at least, as it was a serial as many books were back then), Nicholas Nickleby hasn’t yet been featured in a Cocktail Talk post, which is a little surprising, since I’ve had a fair amount of Dickens Cocktail Talking. While it’s not my favorite Dickens, and maybe is considered second tier, that just means it’s amazing. It’s a little more romantic in a way then many Dickens books, and has a more Trollopean ending (if that makes sense), but I sorta like that. It’s a long read, too, which for many today in our rush-rush world is tough (wimps), but well worth reading, and sticking with, as it really starts to roll and then you get completely involved with our eponymous hero and his family, and enemies. But while it’s here, of course, is because like most Dickens (all, probably, would be safe) books, there’s a fair amount of times in pubs, at punch bowls, and just folks sipping this and that. Enough so that I’m planning a number of quotes from it here, maybe even the whole month! Let’s see how it goes, shall we? Dickens would be happy about it, I think (he’s probably one of the most, be-fun-to-have-a-drink-with authors throughout history). I’m going to start with one from a fair of sorts, where there’s a tent with a rouge-et-noir table with a loud barker, bringing people in to play with the promise of bubbly and more.
‘Gentlemen, we’ve port, sherry, cigars, and most excellent champagne. Here, wai-ter, bring a bottle of champagne, and let’s have a dozen or fifteen cigars here–and let’s be comfortable, gentlemen–and bring some clean glasses–any time while the ball rolls!–I lost one hundred and thirty-seven pound yesterday, gentlemen, at one roll of the ball, I did indeed!–how do you do, sir?’ (recognising some knowing gentleman without any halt or change of voice, and giving a wink so slight that it seems an accident), ‘will you take a glass of sherry, sir?–here, wai-ter! bring a clean glass, and hand the sherry to this gentleman–and hand it round, will you, waiter?–this is the rooge-a-nore from Paris, gentlemen–any time while the ball rolls!–gentlemen, make your game, and back your own opinions–it’s the rooge-a-nore from Paris– quite a new game, I brought it over myself, I did indeed–gentlemen, the ball’s a-rolling!’
— Charles Dickens, Nicholas Nickleby