M AY 2019 9999
Kettle Cove
TOTAL 10 MIN; SERVES 2
Grapefruit 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, MIAMI
Sanibel Sangria
ACTIVE 15 MIN; TOTAL 45 MIN; SERVES 4
Fresh 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 1
Tangy 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.