This article originally appeared in the July/August 2016 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association. Copyright © Delaware State Bar Association 2016. All rights reserved. Reprinted with permission.
This summer I have been honing my mixology skills. Among my go-to liqueurs/ingredients are gin, Lillet Blanc, Suze, Chartreuse, Aperol, Campari and freshly squeezed lemon juice. Of these, my base ingredients for most concoctions are gin, Lillet Blanc and lemon juice…and they have never produced an inferior cocktail. It has reached a point where I must document and name my creations so that I (and friends and readers) can recreate them! Here goes…
This is one of the most refreshing, both in flavor and appearance. The Cocchi Americana Rosa bitter tastes of grapefruit, so it seemed appropriate to incorporate some freshly squeezed grapefruit juice.
Ingredients for One Cocktail:
1 jigger gin (I enjoy Damrak Gin’s citrusy flavor.)
1 jigger Lillet Blanc
1 jigger Cocchi Americano Rosa
0.5 jigger lemon juice
0.5 jigger grapefruit juice
Splash of Rainier cherry juice
Fresh mint for garnish
Add the ingredients to a cocktail shaker, shake over ice, and strain. A vintage champagne coupe is the perfect vessel for this summer apéritif.
Wishing you a happy holiday season! Enjoy some Champagne cocktail recipes in my December issue of The Judicial Palate.
Here’s Lookin’ at You
This article originally appeared in the December 2015 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association. Copyright © Delaware State Bar Association 2015. All rights reserved. Reprinted with permission.
For a twist on this classic cocktail, try a Strawberry Rickey featuring one of summer’s most beloved fruits. This recipe also includes Crème de Frais de Bois – the liqueur made from France’s sweet, wild strawberries.
2 ounces vodka
1 ounce lime juice
1 splash Crème de Frais de Bois (I enjoy the G.E. Massenez brand.)
Hull the strawberries and muddle in the bottom of a highball glass. Fill the glass with ice. Then add the other ingredients, except for the lime slice, and stir. Garnish with the lime slice.