Drinks All Around!
Sometimes a cocktail is just a drink. But sometimes, it’s a transporting vacation, without the hassle of getting on a plane. If you feel getaway vibes coming on, take one of these classic cocktails — all historically anchored to a far-off destination — for a spin.
LONDON CALLING
Believe it or not, this is a health drink — if you were in the 19th century. Lime cordial, a fruit concentrate made of lime and sugar, was found by the British Navy to stave off scurvy on long haul trips to India. The mixture became standard issue for sailors, who mixed it with rum, then eventually gin. The first mentions of the “gimlet” occur in the beginning of the 20th century, and the drink had a prominent place in the Savoy Cocktail Book, Harry Craddock’s compendium of drinks that captivated London’s elite in the 1930s. More traditional modern recipes still call for Rose’s Lime Cordial but if you have access to fresh lime, why not make it easy on yourself by mixing up your own version.
GIMLET - Serves 1
• 2 ounces gin
• 3⁄4 ounce freshly squeezed lime juice
• 3⁄4 ounce simple syrup (1:1 sugar to water)
Garnish: 1 lime wheel or wedge
Add the gin, lime juice and simple syrup to a shaker filled with ice. Shake until chilled, around 15 to 20 seconds, then strain into a coupe or rocks glass. Garnish with the lime wedge.
CIAO TIME!
This colorful aperitif may be a staple on poolside menus across the world now, but once upon a time, it was a classic Venitian apertivo — a signature of living la dolce vida. The concept of a “spritz” evolved in the 18th century as a using a carbon- ated beverage as a way of lightening or lengthening a glass of wine. The Aperol version of the spritz took off in popularity mid-20th century in Italy, and then again more recently as a global phenomenon. Every so slightly bitter but mostly sweet and refreshing, this pink bubbly classic is always a major crowd pleaser.
APEROL SPRITZ - Serves 1 • 3 ounces prosecco
• 2 ounces Aperol
• 1 ounce club soda
Garnish: orange wheel
Add the prosecco, Aperol and club soda to a wine glass filled with ice. Stir and serve immediately with an orange wheel garnish.
CRAZY RICH LIBATION
The ingredient list for this classic cocktail may read like a wild mashup of flavors, but the result is pure tropical vacation in a glass. A signature of the super-glam Raffles hotel in Singapore in the early 20th century, this gin drink got reinvented in the 1980s as a syrupy sweet club cocktail but was restored to its original glory in the 1990s by famed New York bartender Dale deGroff. All of which is to say: it’s got some history behind it.
SINGAPORE SLING - Serves 1 •11⁄2ouncegin
• 1⁄2 ounce Heering Cherry liqueur
• 1⁄4 ounce Cointreau
• 1⁄4 ounce Bénédictine
• 2 ounces pineapple juice
• 1⁄2 ounce freshly squeezed lime juice • 1 dash Angostura bitters
• 2 ounces club soda Garnish: orange wheel
Add the gin, cherry liqueur, Cointreau, Bénédictine, pineapple juice, lime juice and bitters to a shaker filled with ice. Shake until chilled, around 15-20 seconds, then strain into a highball or hurricane glass filled with ice. Top with club soda, garnish with the orange wheel, and serve.
WHAT REIGNS IN SPAIN
Sangria may be a punchline for many a college expedition joke, but in Spain, it’s the real deal: A refreshing way of dressing up red wine for warm weather. If you haven’t given Sangria a spin since your study abroad year in college, it’s worth another look. Use good ingredients and you can’t go wrong. It’s fruity, easy drinking, and batch- ready for a party.
SANGRIA - Serves 6
• 4 ounces brandy
• 4 tablespoons granulated sugar
• 1 orange, thinly sliced
• 1 red apple, cored and thinly sliced • 1 lemon, thinly sliced
• 1 750mL bottle of red wine, preferably Tempranillo
In a large pitcher, combine the brandy and sugar and stir until the sugar mostly dissolves. Add the fruit, then the wine and stir. Add ice to fill and stir immediately.