THE MAGNIFICENT SEVEN

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Their camaraderie was unlikely — pretty-faced Fraise Sauvage; The Gardener, always cool and collected; the gentlemanly Blackberry Mint Julep; Sangria Blanca, lighthearted and eager; hotheaded Campari Spritz; the enigmatic Hemingway Daiquiri; and the taciturn Rhubarb Gin Ramos Fizz. Yet there they all were, the Magnificent Seven, riding side by side into the sunset.

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FRAISE SAUVAGE
(adapted from Employees Only)

1 ¼ ounces brandy (orig. recipe calls for gin)
½ ounce fresh lemon juice
¼ ounce simple syrup
½ ounce strawberry cordial*
2 ounces sparkling wine
1 half strawberry for garnish

Shake everything but the champagne with ice cubes. Pour the champagne into a chilled coupe and pour the cocktail over it. Garnish with half a strawberry. (*for the strawberry cordial, combine 1 pound of frozen or fresh strawberries, 1/4 cup sugar, 1/4 cup water, 1 tsp lemon juice, 1/2 tsp vanilla extract in a saucepan and simmer for 25 minutes. Let cool, strain, and keep refrigerated.)

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THE GARDENER
(adapted from Imbibe Magazine)

3 thick cucumber slices
2 oz Plymouth gin
3/4 oz Dolin blanc vermouth
1/2 oz green Chartreuse
3/4 oz lime juice
1/3 oz rich simple syrup
cucumber slice & basil for garnish

Muddle the cucumber in a shaker, add the other ingredients, and shake with ice. Strain into a tall glass and garnish with the cucumber and basil.

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BLACKBERRY MINT JULEP
(recipe from Food & Wine)

¼ cup of fresh blackberries
2 tablespoons of mint leaves
1 tablespoon sugar
1 ½ ounces bourbon
blackberry & mint for garnish

Muddle the blackberries, mint, and sugar in a shaker and add the bourbon. Shake with ice and strain into a rocks glass filled with crushed ice. Garnish with blackberry and mint leaves.

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SANGRIA BLANCA
(recipe from Employees Only)

1 bottle Portuguese Vinho Verde
¾ cup simple syrup
¾ cup crème de peche
¼ cup fresh lemon juice
1 cup seeded and cubed cantaloupe
1 cup sliced peaches
1 cup green grapes, sliced

Combine all the ingredients in a pitcher and serve in chilled wine glasses with ice and some of the fruit.

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CAMPARI SPRITZ
(recipe from Polpo)

1/3 cup of prosecco
1/4 cup of Campari
a splash of soda water
1 orange slice
1 large green olive

Fill a tall tumbler with ice. Add the olive. Pour the wine, then Campari or Aperol, then the soda water, then the lemon slice.

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HEMINGWAY DAIQUIRI
(recipe from Employees Only)

1 ¾ ounces light rum
¾ ounce Luxardo maraschino liqueur
1 ounce fresh lime juice
¾ ounce fresh grapefruit juice
¼ ounce simple syrup
1 lime wheel and 1 brandied cherry for garnish

Shake everything with ice cubes and strain into a chilled coupe.

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RHUBARB GIN RAMOS FIZZ
(adapted from Food52)

2 ounces gin
½ ounce fresh lemon juice
½ ounce fresh lime juice
2 ounces rhubarb syrup*
1 ounce heavy cream
2 drops orange flower water
1 egg white
soda water

Combine all ingredients except ice and soda in a cocktail shaker and shake vigorously for 30 seconds. Then add ice to shaker and shake a further 30 seconds. Strain into a tall chilled glass and top up with soda. (*To make rhubarb syrup, cut a pound of rhubarb stalks into one-inch pieces and simmer them for a half hour in 2 cups of water plus 1 cup of sugar. Strain into a glass container with a lid and refrigerate.)

CHEERS!

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