| June 1, 2010 | Food & Drink
Viceroy master mixologist
Thomas Rekasis’ top trends
for summer toasts.
Cocktailing takes a retro turn this summer, with more mixing, less tending and freshly juiced produce behind the bar. Serve up these old-school drinks with new-school twists at your next soirée.
Given its wide range of flavors and aromas, rum is easy to pair and balance with food, or to just enjoy as a simple cocktail. An added benefit? Diverse rum products span a wide range of price points, making
it accessible to both bars and homes. Make a Manhattan, but swap out the whiskey for dark rum; I use Zaya 12-year for a very approachable,
old-school cocktail with a twist.
2 parts Zaya rum
+ 1 part sweet vermouth
+ a dash of bitters
Shake and serve in a martini glass with a cherry garnish.
Limoncello is another current favorite
of mine. All you need are lemon rinds, alcohol, water and sugar. Make small batches at home or at the bar, and “cocktails of the day” become more visible and enjoyable. The beauty of it is that whatever is in the fridge—herbs, juices, fruits—pairs with limoncello and a splash of soda.
Put them in a jar and let it sit in your fridge for two weeks. Add sugar water and a fruit juice, shake, pour over ice and top with soda water.
Many tried to push the Scotch movement, as smoky alcohol gives a wide range of spices to play with. Now another smoky liquor, Mezcal, is re-emerging. Mezcal results from the condensation
of steam during the tequila creation process, so the sweetness of the tequila is gone. By having something less sweet, you can utilize spices and sweet flavors.
2 parts Mezcal
+ 1 part juice combo (50/50 cucumber and lime)
Shake it with a few mint sprigs and strain into a martini glass.
CAVA SPARKLING WINE
It’s fantastic. Sweet, fruity and perfumed, it’s also very accessible. Sip it on its own—or, for a refreshing and surprising alternative, pour some in a champagne glass, then drizzle a teaspoon of strawberry jelly (no chunks; save that for the sandwiches)
into it. For a manly addition, add a splash of cognac. Tip: Pour the cava first. The bubbles will stir the drink for you.
2 parts cava
+ 2 parts Grey Goose pear
+ 1 part St.-Germain
Pour cava into a martini glass. Combine Grey Goose and St.- Germain in a martini tin; shake and strain over the cava. Garnish with a slice of pear (try rose Champagne if you don’t have cava).
Get rid of the regular ice cubes. Look for hand-chipped or crushed ice for drinks. My personal favorite: the ice ball. One large ice ball, when made correctly, can serve the same purpose of chilling your drink as a cup full of ice cubes, without
melting down as quickly.
photograph by robert millman (portrait)