‘Tis the Season for Citrus
Posted: January 20, 2012
The anomaly of wintertime drinks is that we tend to rein in our consumption of cocktails with fruit just when the citrus produce that informs most of them are ripe.
Oranges, lemons, limes, grapefruits, even tangerines
and passionfruit are all in season in the United States, so maybe it's a
good time to take a second look at the drinks that they make so
The great theorist of libations David Embury—who divided cocktails into two types: aromatic and sour—named the Daiquiri as one of the six basic drinks. And he’s right. It walks a fine balance between the tang of limes and the sweetness of rum. Mix a traditional white rum version (hint: Bacardi is celebrating its 150th anniversary this year) or experiment with the many dark rums that are dazzling the market.
1 1/2 oz. rum
1/2 oz. freshly squeezed lime juice
4 tsp. simple syrup
Twist or slice of lime
Pour all ingredients in a shaker over ice and shake well. Strain into a cocktail glass and garnish with lime.
Whiskey makes a slew of great cocktails, but when it comes to citrus drinks, lemon is the best thing for tarting it up. Be wary, however, this is a strong drink even though they go down easy. And avoid the frozen kind, as the crushed ice melts too quickly and drowns a beautiful thing.
1/2 oz. simple syrup
1 oz. fresh lemon juice
2 oz. bourbon or straight rye whiskey
1 tbsp. egg white (optional)
1 maraschino cherry
1 lemon slice
Combine syrup, lemon juice and whiskey over ice in a shaker. Shake well. (If you add egg white for its froth, shake until your arms tire and then shake some more.) Strain into a cocktail glass. Garnish with cherry and lemon slice.
If this isn’t in your cocktail tool box, you’re missing on a valuable morning (or anytime) quaff. Like just about any drink except the Gimlet, if does better with juice squeezed from fresh, ripe fruit. With the exception of the squeezing, it’s a breeze to make.
1 1/2 oz. vodka
Fresh squeezed orange juice
Pour vodka over ice in a highball glass. Fill with orange juice.
This one is really a Greyhound made with gin and a salt rim. Either version is great for celebrating the ripening of grapefruits. Ride the dog or just get on the bus.
1 1/2 oz. gin
Fresh squeezed grapefruit juice
Dampen rim of highball glass and dip into a bed of salt. Fill glass with ice and pour in gin. Fill with grapefruit juice.
Comments 1 comment(s)
Eric Walker — Charlston , WV, USA, — February 15, 2012 10:15am ET
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