Summer cocktails

By Sun Shuangjie Source:Global Times Published: 2014-6-23 19:21:58

Photos: Yang Hui/GT and courtesy of He Wen

One good thing about the sweltering summer heat is it's a great excuse to enjoy a refreshing seasonal cocktail. But rather than straying from the cool comfort of your air conditioner, why not mix up a drink at home? It's also an incentive to stock up your drinks cabinet, and explore further than tried-and-tested favorites such as mojito, margarita and martini. Check out the following six recipes, which the Global Times elicited from creative bartenders around town.

Absolute Chongming

Features:

Sweet rice wine from Chongming Island, with aromatic osmanthus syrup and a fresh fruity taste

Ingredients:

Chongming rice wine, osmanthus syrup, fresh lemon juice, pear vodka, peach

Method:

Add 2/3 ounce osmanthus syrup to a highball glass, then cover it with 1/2 ounce fresh lemon juice, and stir well. The volumes of the syrup and lemon juice can be reduced or increased to taste

Fill the glass with 2 ounces Chongming rice wine and then 1 ounce pear vodka

Add ice and pour mixture into a shaker, shake vigorously for a few seconds

Pour the well-mixed drink into an enameled iron cup. This will be cooled by the drink faster than a glass would

Impale a slice of peach on a stick of bamboo as ornamentation. Stand the bamboo stick in the drink and serve

Ginseng Gin & Tonic 

Features:

Classic gin and tonic reinforced with the freshness of key lime and the slight bitterness of ginseng

Ingredients:

Beefeater gin, key lime, ginseng, tonic water

Method:

You will need to prepare the gin well in advance. Place four pieces of ginseng in the gin, leave to steep for at least two weeks

Prepare a highball glass and add ice to it

Add 1 to 1.5 ounces of the ginseng-infused gin. Top the glass up with tonic water, stir

Garnish the drink with a key lime and serve


The two recipes above were provided by He Wen, bar manager of Yuan Oyster & Cocktail Lounge (17-2 Xiangyang Road North, 6433-0538)

Batanga

Features:

Popular Mexican drink with a refreshing lime zing

Ingredients:

100 percent agave tequila, coke, lime

Method:

Use lime peel to wet the rim of the glass. Dip the rim in salt to coat

Add juice of one lime, then 1 ounce of agave tequila

Fill the glass with ice and coke

Add a few grains of salt to the surface of the drink, stir and serve



GT One

Features:

Aromatic and strong, with a bittersweet taste

Ingredients:

Tanqueray dry gin, Aperol aperitif, Jim Beam rye whiskey, elderflower syrup, Angostura bitter

Method:

Add ice to a martini glass and stir. Leave the glass to chill

Meanwhile, to a lowball glass, add 2 ounces Tanqueray, 3/4 ounce Jim Beam, 3/4 ounce Aperol, and 1/3 ounce elderflower syrup

Pour into a shaker with ice and shake for a couple of seconds

Remove the ice from the martini glass. Pour in the mixed drink through a hawthorne strainer

Add two drops of Angostura bitter

Squeeze a piece of lime peel into the drink, wipe the rim of the glass with the peel and serve

 


The two recipes above were provided by Jake Peña, co-founder and bartender of Pocho Social Club (376 Jianguo Road West, 5419-8727)

Ginger Mule

Features:

A new breed of the classic Mexican Mule, with an extra twist of ginger

Ingredients:

Vodka, ginger root, ginger beer/ginger ale, lemon, lime, Angostura bitter

Method:

Prepare ginger-infused vodka by soaking ginger root in vodka for three days before use

Squeeze four lemon wedges and one lime. Pour the juice into an enameled iron cup

Add three drops of Angostura bitter

Add 2 ounces of ginger-infused vodka

Add ice and pour in ginger beer/ale until the glass is full

Rub the rim of the cup with a slice of ginger and serve

 

Dadaism 

Features:

A refreshing combination of mint, cucumber, lemon and apple

Ingredients:

Rum, juice of 1/2 lemon, lemongrass, cucumber, mint, triple sec liqueur, apple juice

Method:

Prepare lemongrass-infused rum by soaking sliced lemongrass in rum for two weeks before use

Put two slices of cucumber and five mint leaves into a highball glass and smash them with a muddler

Add 1.3 ounces lemongrass-infused rum, 2/3 ounce triple sec liqueur, juice of 1/2 lemon and then 1.3 ounces apple juice

Pour all the ingredients in the cup into the shaker with ice and shake vigorously for a couple of seconds

Pour the cocktail into a liqueur glass, garnish it with mint leaves and serve

 

The two recipes above were provided by Wang Shuai, co-founder of Mr. Shaker (No.1, Lane 229 Danshui Road, 187-2120-5453)


Newspaper headline: Some sizzling hot drinks you can make at home


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