The Pursuit of (real) Happiness - Part 1
This is the first of four blog posts this month where I will attempt to, responsibly (!!), help you create some fantastic summer cocktails to wow your friends with! Chefs from around the country have contributed their recipes and pictures to make this posting possible and for that, I thank them all.
Ralph Rosenberg and his Silk Petal Martini at Zola, DC
1 ½ oz Arrack*
3oz Rose Petal Nectar
½ oz Kaffir Lime syrup
1 oz Fever Tree Bitter Lemon
Pomegranate Seeds
*Batavia-Arrack van Oosten from the Dutch East India Trading Ltd which can be found online.
Directions:
In an ice filled mixing glass add the first three ingredients shake until very cold. Strain in a martini glass, topping with the bitter lemon and float Pomegranate seeds. If they are not available sundried cherries work as well.
Bangkok Swing
What better way to cool down and shake off that DC humidity that with a refreshing lemonade or iced tea? Skip the Arnold Palmer combo, and go for the Bangkok Swing--a homemade ginger lemon iced tea mixed with Absolut Citron and Southern Comfort. (created by Aulie Bunyarataphan of Bangkok Joes, Washington DC)
Start by making Ginger-Lemon Iced Tea
3 black or Lipton Teabags
1 medium size fresh ginger root, crushed and cut into chunks (about ¾ cup)
8 cups water
1 cups sugar
½ cup fresh squeezed lemon juice
Lemon wedges and/or slices fresh ginger root for garnish
Bring the water, tea bags and ginger to a gentle boil. Simmer for 15 minutes. Add sugar and lemon juice, stir until sugar dissolves. Remove from heat and strain into bowl or pitcher.
(Yields: Approximately 8 cups)
Cover and refrigerate until chilled through, at least 2 to 3 hours.
Then, fill tall glasses with ice and add:
2 oz. Absolute Citron
2 oz. Southern Comfort
Fill to the top with Ginger-Lemon Iced Tea
Garnish with a lemon wedge and slice of fresh ginger.
The Willard InterContinental Hotel suggests these little beauties –
Monumental Mojito -In a large glass, fresh fruit: raspberries, blackberries, blueberries muddled with frsh mint and lime, mixed with house fruit-infused spirit (Vodka) with a splash of Framboise
Jefferson's Absinthe Frappe -In a Martini glass- Exotic herbaceous artemesia (Absinthe) with Blue Curacao served over crushed ice with a splash of sparkling water.
From Norfolk, Virginia - -Blue Mermaid Martini
1 1/4 oz Vodka
1/2 oz. Blue Curacao
3/4 oz Triple Sec
1/4 oz lime juice (or squeeze 1 or 2 slices of fresh lime)
1 1/2 oz white cranberry juice
Splash of vanilla syrup
Occasions Caterers suggests these awesome summer sangrias –
Rosé and Melon Sangria - A dry Rosé is blended with three colors of melon balls. Infused with Lemon Verbena and served very cold over Ice.
Red Wine Sangria - Traditional blend of robust Red Wine fortified with a touch of Plum Brandy and blended with fresh citrus juices, red berries and plums. Served chilled.
Summer White Wine Sangria with white peaches - Dry White Wine blended with white peaches. Spiked with Crème de Pêche and served chilled.
Rosé Sangaria with grapes and grape fruit - Fruity Rosé Wine blended with grapefruit and cranberry juices and Tequila. Served very cold with frozen green grapes and pink grapefruit wedges.
DC Coasts’ The Mermaid Splash
Ingredients
1.5 ounces Stoli Vanilla
1.0 ounce Blue Curacao
0.5 ounce House-made Sour Mix
0.5 ounce Orange Juice
Procedure
Pour the sour mix and orange juice into a martini glass and set aside. Pour the Stoli Vanilla and Blue Curacao into a shaker tin full of ice. Shake vigorously and strain into the martini glass over the sour mix and orange juice for a layering effect.
Pontchartrain Punch
served at Acadiana, 901 New York Avenue, NW, Washington DC 20001
This drink is named after Lake Pontchartrain, the country’s second largest salt-water lake. Its south short forms the northern boundary of New Orleans. This rum punch would be sure to keep you cool and refreshed on the shores of this southern lake.
1.5 ounces Gosling’s Black Seal Rum
.5 ounce house-made ginger syrup
.5 ounce lime juice
1 ounce blackberry purée
Mix ingredients in blender filled with ice and blend until smooth. Pour into glass, creating a swirled effect with additional blackberry purée. (To create the swirl, drizzle blackberry purée in chilled martini glass.) Garnish with 1-2 fresh blackberries.
Ceiba Samba
served at Ceiba, 701 14th Street, NW, Washington DC 20004
Developed by Hoelting this concoction is a nod to Brazil, both in name and ingredients. Cachaça is an unaged cane spirit produced in Brazil.
3 ounces pineapple-infused Pitú Cachaça (see below)
1 splash pineapple juice
1 “squeeze” passion fruit purée
Mix cachaça and pineapple juice in a shaker filled with ice. Shake well. Strain into a martini glass rimmed with raw sugar and swirled with passion fruit purée. (To create the swirl, drizzle passion fruit purée in chilled martini glass.)
Pineapple-infused Pitú Cachaça- Cut 1 pineapple into large chunks and place in large, sealable jar. Fill with 1 bottle Pitú Cachaça. Cover and let sit for 5 days.
Thrilla in Vanilla
served at TenPenh, 1001 Pennsylvania Avenue, NW, Washington DC 20004
This is Clime’s first cocktail to feature Navan, a vanilla cognac from the house of Grand Marnier. The drink’s name, of course, is a reference to the Thrilla in Manilla, the famed 1975 boxing match between Muhammad Ali and Joe Frazier, fought at the Araneta Coliseum in the Philippines.
1.5 ounces Smirnoff Raspberry
.5 ounce Navan
1 ounce ginger ale
Mix all ingredients in a shaker filled with ice. Shake well and strain into a martini glass. Garnish with frozen raspberries.
Basil Belle
served at Acadiana, 901 New York Avenue, NW, Washington DC 20001
As warmer weather arrives, here’s a pleasing potion made with Tanqueray Rangpur. First introduced in 2006, Tanqueray Rangpur is distilled with Rangpurs, ginger, and bay leaves, which impart the gin with a lime flavor. Rangpurs are frequently referred to as limes, but they are actually a hybrid of Mandarin oranges and lemons; they are also known as Mandarin limes in the US.
5 leaves fresh basil
1.5 ounces Tanqueray Rangpur
.5 ounce fresh lime juice
.5 ounce lemon-lime soda (Sprite)
In a highball glass, muddle basil and gin. Add lime juice, soda, and ice, and give it a quick shake.
Heidi’s Momma’s Rhum Ball
served at Ceiba, 701 14th Street, NW, Washington DC 20004
This tropical teaser is founded on one of Hoelting’s favorite family recipes.
1.5 ounces Mount Gay Extra Old
.5 ounce Kahlúa
1.0 ounce Coco Lopez
Add all ingredients to a shaker filled with ice. Shake well and strain into highball glass filled with ice. Top with a splash of soda.
Starry Night
served at DC Coast, 1401 K Street, NW, Washington DC 20005
The brilliant blues of a deep, dark star-filled sky were immortalized by Vincent Van Gogh in his 1889 masterpiece, De sterrennacht. The painting has inspired several musical compositions, including Don McLean’s, “Vincent,” often referred to as “Starry Starry Night,” and recently covered by Josh Groban. It also inspired Clime to create a cocktail.
1.5 ounces Smirnoff Blueberry
.5 ounce house-made sour mix
1 ounce Stirrings Wild Blueberry Mixer
Add all ingredients to a shaker filled with ice. Shake well and strain into a martini glass rimmed with Stirrings Pie Crustini Rimmer.
Cherry Bomb
served at TenPenh, 1001 Pennsylvania Avenue, NW, Washington DC 20004
1.5 ounces house-made ginger & cherry-infused vodka
2 ounces Stirrings Spiced Apple Mixer
Add all ingredients to a shaker filled with ice. Shake well and strain into a martini glass garnished with 3 vodka-macerated cherries (used to make infused-vodka).
