M AY 2019 9999
Kettle Cove
TOTAL 10 MIN; SERVES 2Grapefruit brings out the delicate floral
flavors of Peruvian pisco, an unaged grape
brandy, in this frosty blended drink. Freez-
ing the spirit in advance helps keep the
whole concoction cold. If you’re a fan of
sweet-and-salty drinks like margaritas, try
sprinkling with a pinch of flaky sea salt.11 / 2 cups crushed ice(^1) / 2 cup (4 oz.) pisco (such as BarSol),
placed in freezer overnight
6 Tbsp. 2-to-1 Agave Syrup (see
sidebar)
(^1) / 4 cup fresh lime juice (from 2 limes)
(^1) / 4 cup fresh grapefruit juice (from 1
grapefruit)
Grapefruit wedges, for garnish
Combine crushed ice, pisco, agave syrup,
lime juice, and grapefruit juice in a
blender, and process until smooth, about
30 seconds. Pour into 2 collins glasses;
garnish each with a grapefruit wedge, and
serve immediately with straws.
—TREY HUGHES, PORTLAND HUNT & ALPINE
CLUB, PORTLAND, MAINE
Frozen Honeydew Southside
ACTIVE 10 MIN; TOTAL 4 HR 10 MIN
SERVES 4
Fresh mint and honeydew melon, blended
with freezer-chilled botanical gin, make for
an easy-drinking cocktail. Freezing the
cubed melon in advance means you don’t
need as much ice to keep this cool drink
slushy, so you’re left with a more concen-
trated flavor.
1 medium honeydew melon, seeded
1 cup crushed ice
1 cup (8 oz.) chilled gin (such as
London dry)
(^3) / 4 cup loosely packed fresh mint leaves
(about^3 / 8 oz.)
(^1) / 2 cup plus 2 Tbsp. 1-to-1 Simple Syrup
(see sidebar)
(^1) / 2 cup fresh lime juice (from 4 limes)
Mint sprigs, for garnish
- Using a melon baller, scoop out 8 balls
from melon, and chill until ready to use.
Cube remaining melon to equal about 4
cups cubes. Freeze cubes until solid, at
least 4 hours or up to overnight. - Combine frozen melon cubes, crushed
ice, gin, mint leaves, simple syrup, and
lime juice in a blender. Process until
smooth, about 1 minute and 30 seconds.
Pour evenly into 4 rocks glasses, and
garnish with skewered reserved melon
balls and mint sprigs. Serve immediately.
—DAMON ROSEBERRY, TAQUIZA SOUTH
BEACH, MIAMISanibel Sangria
ACTIVE 15 MIN; TOTAL 45 MIN; SERVES 4Fresh raspberries and the tangy punch of
hibiscus tea make this rosy-red sangria
bright and tart. Use decent bubbles, such
as a rosé Cava—it’ll make a difference in the
final flavor.2 regular-size hibiscus tea bags (such as
Tazo Passion)
1 cup cold water
8 oz. fresh raspberries (about 2 cups),
plus more for garnish
1 Tbsp. granulated sugar
1 cup chilled gin (such as Hendrick’s)(^1) / (^2) (750-ml) bottle chilled dry sparkling
rosé
- Steep tea bags in 1 cup cold water 30
minutes; remove and discard tea bags.
Combine tea, raspberries, and sugar in a
blender; process until smooth, about 30
seconds. Pour through a fine wire-mesh
strainer into a large pitcher. Discard solids.
Stir in gin. If not serving immediately, seal
well with plastic wrap, and refrigerate up to
8 hours or overnight. - When ready to serve, stir well. Add spar-
kling rosé, and stir gently to combine. Pour
into 4 collins glasses or mason jars filled
with ice, and garnish with fresh raspberries.
—CHELSEA LEIGH BARRETT, PEARL’S SOCIAL &
BILLY CLUB, NEW YORK CITY
Da Passion
TOTAL 10 MIN; SERVES 1Tangy passion fruit juice (a boxed brand like
Ceres is fine) and cinnamony Angostura bit-
ters help to balance the richness of cream
of coconut in this piña colada–like drink.
Find cream of coconut (not coconut milk) in
the bar section of your grocery store.1 cup passion fruit juice(^1) / 2 cup cream of coconut (such as Coco
López)
(^1) / 4 cup (2 oz.) rum aged 8 years (such as
Bacardí Reserva Ocho)
2 dashes of Angostura bitters
- Combine passion fruit juice and cream of
coconut in a blender. Process until smooth,
about 1 minute. Store in an airtight con-
tainer in refrigerator up to 1 week. Shake
well before using.
SUPER SIMPLES
Simple syrup is a fridge staple
that can be used to sweeten
everything from cold brew to
salad dressing to cocktails. Sum-
mer cocktail recipes call for syr-
ups with varying concentrations,
which are used depending on the
desired sweetness, dilution, and
viscosity of the cocktail. The com-
mon ratios below also work with
other sweeteners, such as brown
sugar, coconut sugar, or honey.1-to-1 Simple Syrup
TOTAL 5 MIN; MAKES ABOUT^3 / 4
CUP(^1) / 2 cup granulated sugar
(^1) / 2 cup water
Combine sugar and^1 / 2 cup water
in a jar. Cover and shake until
sugar is dissolved. Store in an
airtight container in refrigerator
up to 2 weeks.
2-to-1 Simple Syrup
ACTIVE 5 MIN; TOTAL 35 MIN
MAKES ABOUT 1 CUP
1 cup granulated sugar
(^1) / 2 cup water
Combine sugar and^1 / 2 cup water
in a small saucepan. Cook over
medium-high, stirring con-
stantly, until sugar is dissolved,
about 2 minutes. Let cool com-
pletely, about 30 minutes. Store
in an airtight container in refrig-
erator up to 2 weeks.
2-to-1 Agave Syrup
ACTIVE 5 MIN; TOTAL 35 MIN
MAKES 1^1 / 2 CUPS
1 cup agave nectar
(^1) / 2 cup boiling water
Stir together agave nectar and^1 / 2
cup boiling water until com-
bined. Let cool completely,
about 30 minutes. Store in an
airtight container in refrigerator
ILLUSTRATIONS: TY WILLIAMS up to 2 weeks. Stir before using.