It's a 2-for-1 special today with two cocktails for the weekend. The first, a version of a New Orleans Buck, was created by Richie Boccato of Dutch Kills and Milk & Honey in New York. I love it when you put yourself in the bartender's hands and they give you a cocktail that's perfect for you. This is one of those cocktails, and Richie was kind enough to give me the recipe. (And if you're entertaining this weekend, it's easy to batch this cocktail beforehand. Just add the club soda as each drink is served.)
The second cocktail comes from my kitchen - my cocktail garden, to be specific. It utilizes fresh lemon verbena, paired with vodka and a touch of Aperol, a bitter-sweet orange liqueur. It's a nice outdoor cocktail, perfect as an aperitif.
Have a wonderful weekend!
New Orleans Buck
1/2 ounce fresh lemon juice
1/2 ounce ginger syrup
1 ounce pineapple juice
2 oz. Brugal Anejo rum
2 dashes Angostura bitters
Club soda
Dry shake (shake in a cocktail shaker without ice) all the ingredients except the club soda and strain into an ice-filled Collins glass. Top with 1-2 ounces of club soda. Garnish with crystallized ginger and dried pineapple.
Ginger Syrup:
1 cup peeled, fresh ginger, cut into thin slices (about 1/8-inch)
1 cup sugar
1 cup water
Combine the ginger, sugar, and water in a medium saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves. Continue simmering for 30 to 40 minutes, or until syrup has reduced by about half. Remove from the heat and cool completely. Strain the syrup through a sieve, transfer to a bottle, and store in the refrigerator (can be kept for up to 2 weeks).
Limonata
2-3 sprigs lemon verbena
1/2 ounce fresh lemon juice
1/4 ounce simple syrup
1 1/2 ounces vodka
3/4 ounce Aperol
Muddle the lemon verbena, lemon juice, and simple syrup together in a cocktail shaker. Add vodka, Aperol, and ice to the shaker and shake well. Strain into a sugar-rimmed martini glass and garnish with a small sprig of lemon verbena or a lemon twist.
Simple Syrup:
1 cup sugar
1 cup water
Combine in a medium saucepan over medium heat. Bring just to a boil, stirring to dissolve the sugar. Remove from the heat and cool before using. Store in the refrigerator for up to a month.
Sugar-Rimmed Glass: Put a layer of fine sugar on a saucer, then rub a wedge of lemon around the rim of a glass and dip it gently into the sugar.
This drink looks absolutely divine!!
Posted by: JeanL | 10 August 2010 at 05:10 PM