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Issue link: https://read.dmtmag.com/i/35338
DRINKS Summertime is an ideal season for refreshing drinks made with fresh fruits, purees, mixers and artisnal tonics. The following are a few interpretations. Fresh Fruit Drinks GINGER BLUSH Th is drink was created by Ramsey Pimentel, lead bartender of Th e Ritz- Carlton South Beach. ½ oz. ginger syrup 1 ½ oz. lychee puree 1 oz. Tanqueray ½ oz. Domaine de Canton ¼ oz. sour mix 1 splash of tonic Pour all the ingredients over ice in a glass shaker and shake for six seconds. Strain into a Collins glass over ice and top the drink off with a splash of tonic. SANTANA MARGARITA Th is drink was created by Brian Sirhal at Cantina Feliz in Ft. Washington, PA. 2 oz. Espolon Reposado Tequila 1 oz. fresh lime juice 1 oz. triple sec ½ oz. fresh lemon juice 1 oz. simple syrup 2 oz. strawberry puree (see recipe below) 1 lime wedge, for garnish Combine all the ingredients into a mixing glass. Pack the glass with ice and shake it vigorously for 15 to 20 seconds. Strain the drink into a Margarita glass with a salt rim. Garnish with the lime wedge. For the strawberry puree: 1 pint fresh strawberries, stemmed 2 oz. simple syrup (to be adjusted given the sweetness/tartness of strawberries) Place the strawberries and simple syrup in a blender. Blend all the ingredients until a smooth puree forms and serve. CAPTAIN BILL’S RUMRUNNER New York mixologist and consultant Jonathan Pogash, who works with venues such as Th e Campell Apartment, created this drink. 2 oz. Appleton Rum 1 oz. Perfect Purée Rum Runner Shake ingredients in a cocktail shaker with ice and strain into a chilled cocktail glass. VERUCA’S BLUES Th is quaff was created by Dy Godsey the bar supervisor at the Waukesha Chancery in Waukesha, Wisconsin. 2 oz. blueberry puree (see recipe below) 1 oz Limonce Limoncello ¾ oz. sour mix 2 lemon wedges, juiced 1 splash of Sprite 1 splash of seltzer water Shake all the ingredients with ice, pour them over fresh ice into a chilled pint glass and top the with Sprite and seltzer water. For the blueberry puree: 2 cups frozen blueberries 3 teaspoons sugar Blend them together until they are liquefi ed. 12 | JULY/AUGUST 2011 COWBOY SUNRISE Th is cocktail was created by bar manager David Kent at Last Drop Bar at Th e Hermosa Inn in Paradise Valley, Arizona. 1 ½ oz. Gosling’s Dark Rum 6 oz. Gosling’s Ginger Beer 1 ½ oz. pineapple puree 2 sprigs of mint, one for the drink and the other for garnish 1 splash of orange juice Pour the rum and pineapple puree into the bottom of a Collins glass. Add one sprig of mint and muddle to incorporate all the ingredients. Fill the glass with ice and add the ginger beer. Add a splash of orange juice and garnish with the remaining sprig of mint. RITZ CITRUS SWIRL Th is drink also comes to us from Ramsey Pimentel at Th e Ritz-Carlton South Beach. 1 ½ oz. Blood Orange Puree ¾ oz. St.Germain 1 oz. Tanqueray ½ oz. lime juice ½ oz. simple syrup ¼ oz. egg white 1 splash of tonic 1 kumquat, for garnish 1 piece of lemon grass, for garnish Pour all the ingredients over ice in a glass shaker and shake for six seconds and strain into a Collins glass over ice. Top the drink off with a splash of tonic. Garnish the drink with a kumquat and a piece lemon grass to be used as straw. Call for Recipes! Cheers is looking for innovative and original American whiskey recipes as well those use brandy and Cognac. Please specify ingredient quantities (oz., tsp., etc.). Send recipes to Cheers Drinks Department, Jeremy Nedelka, 17 High St., Norwalk, CT 06851, or email jnedelka@m2media360.com. www.cheersonline.com JASON VARNEY