Curiously enough, while Republicans and Democrats apparently had so much trouble coming
together on a vital stimulus package, there was one thing that practically everyone has
seemed to agree on: liquor stores are “essential” businesses.
And while we strongly recommend following the advice of medical experts in maintaining
peak health during the coronavirus crisis, we also enthusiastically suggest a little
self-medication each evening.
And there’s certainly no reason you should resign yourself to boring old
vodka-tonics. Our friends at Absolut Elyx, Knappogue Castle Irish Whiskey, Mr Black
Coffee Liqueur, NYC restaurants/bars Dante, Valerie, Mister French, Pouring Ribbons and
The Shanty at New York Distilling Company, Via Sophia in DC, Ocean Restaurant in
Kennebunkport, LKSD Kitchen in Newport, CA, and Pelican Hill Coliseum Pool & Grill
in Newport Coast, CA have all generously shared their insider tips for the types of
sophisticated tipples they’ve helped us grow accustomed to, so that the quarantine
period does not have to be without a dash of fabulous.
Of course, we also recommend ordering take out from these establishments (which may even
include to-go cocktails) and buying gift certificates on their websites, to help them
through these difficult times.
Bottoms up.
Garibaldi
1.5 oz. Campari
Fresh orange juice
Glass: Garibaldi
Garnish: Orange wedge resting on rim + plastic
stirrer
Method: Add 2 ice cubes to glass
Add Campari and a little of the OJ. Stir well
to combine
Add 1 more ice cube and fill remainder of glass
with OJ
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Swedish Riviera (pictured
top)
Created by Gareth Evans for Absolut Elyx
3 parts Absolut Elyx
3 parts Coconut Water
1 part lemon
1 part honey
3 parts Prosecco
Ice: Cubed
Garnish: Cinnamon stick and orange slices
Method: Build the ingredients over cubed ice,
top with prosecco and stir gently to combine.
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Elyx Martini
Created by Gareth Evans for Absolut Elyx
5 parts Absolut Elyx
1 part Lillet Blanc
Garnish: Lemon Zest
Method: Combine all ingredients in a mixing
glass and stir over cubed ice and strain into a chilled cocktail coupe and garnish.
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Aperol Flip
1 oz Aperol Apéritif
1/2 Fresh Lemon Juice
1/4 Wildflower Honey Reduction
1/2 of Egg White
1 1/2 oz Sparkling Brut
Garnish: Expressed Orange Oils, Orange Twist
(in middle)
Glass: Wine Glass
–
Espresso Martini
1 oz Mr Black Coffee Liqueur
1 oz Vodka
1 oz Espresso
Method: Shake hard, strain into coupe,
garnish with a coffee bean or cacao nib
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Fast Car
From the Shanty at New York
Distilling Company
2 oz Ragtime Rye Bottled in Bond
.5 oz Aperol
.5 oz Fernet
Dash Angostura Bitters
Method: Stir, Serve up with an orange
twist
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County Clare Cooler
2 oz Knappogue Castle 12 Year Old Single Malt
Irish Whiskey
0.75 oz Unfiltered Apple Cider
0.75 oz Lemon Juice
0.5 oz Wildflower Honey Syrup (2 parts honey :
1 part water)
0.25 oz Benedictine
1 oz Ginger Beer
Glass: Rocks
Ice: Cylinder
Garnish: Fanned Apple Slices
Method: Add Ginger Beer to bottom of rocks
glass. Shake & strain remaining ingredients.
–
Dawn to Dusk Sour
From Marc Branden Shelton, Owner of LKSD Kitchen/Mixologist
2 oz Blackened American Whiskey
1 oz Lemon Juice
.75 oz Simple Syrup
2 Drops of Saline Solution
2 oz Float of Red Zinfandel
Method: Add Blackened, lemon, simple syrup and
saline solution to cocktail shaker with ice and shake well. Strain into a chilly
coupe or cocktail glass and float Red Zinfandel on top.
–
Fiore Piccolo
Available at Via Sophia in Washington,
DC
Created by Raquel Fowler and Corey
Holland for
1 1/2 oz Plum Wine
1 oz Junmai Nigori sake
1 oz Green Tea simple
3/4 oz Strawberry Liqueur
Method: Combine all ingredients and shake;
strain and serve into an old fashioned glass (or any small drinking glass at
home). Garnished with an edible flower.
–
Due Diligence
Created by Gareth Evans for Absolut Elyx
2 parts Absolut Elyx
1 part Elderflower Liqueur
1 part Lemon Juice
1 pinch Dill
2 parts Tonic
Glass: Highball Glass
Garnish: Cucumber slices
Method: Muddle cucumber, swizzle with
crushed ice, add tonic, top with ice and garnish with cucumber slices
–
Ambrosia
Created by Raquel Fowler and Corey
Holland for Via Sophia,
Washington, DC
1.5 oz Don Ciccio Ambrosia Aperitivo
.05 oz Averna
1 oz Prosecco
Splash of soda water
Method: Combine all ingredients and stir. Serve
in a wine glass with ice and garnish with an orange slice.
–
Mini Gibson
Created by Marshall Minaya, Beverage
Director for Valerie, NYC
1 ¼ oz Le Gin
¼ oz House Dry Vermouth
Method: Add all ingredients to a mixing glass,
fill with ice. Stir. Strain. Pour in a 3oz martini glass and garnish with a pickled
pear onion.
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Blood Orange Cosmo
Ocean Restaurant at Cape Arundel
Inn & Resort, Kennebunkport Maine
Blood Orange Cosmo
1 1/2 oz. Tito’s Vodka
1 oz. Blood Orange Pure
1/2 oz. Triple Sec
1/2 oz. Lime juice.
Add ingredients to shaker, shake, strain into
glass, garnish with a toasted orange peel.
Cucumber Cooler
1 1/2 oz Hendricks Gin
4 cucumber slices
1/2 oz Cucumber Syrup
1 Lime Slice
4 oz Tonic
4 torn mint leaves
Method: In a cocktail tin, add four torn mint
leaves, lime slice, cucumber slices, ice and gin, shake vigorously, strain cocktail
over ice, top with tonic and garnish with cucumber slices
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