You could hardly go wrong with a summer-themed cocktail. Minty, fruity, sweet and refreshing should do the trick but try playing around with different flavors this season and surprise with notes of popcorn, almond and yogurt. Acclaimed bartenders Tim Philips, Manabu Ohtake and Erik Lorincz show you how:
RUM CANNONBALL
By Tim Philips
- 1.5 oz. RON ZACAPA® 23 rum
- 10.5 oz. LAGAVULIN
- .5 oz. Popcorn syrup
- Quarter orange
- lemon Half
- Pineapple cube
- Glass: Rocks
- Seasonal fruit garnish
METHOD: Muddle, shake and strain over crushed ice
By Manabu Ohtake
1⅓ shots KETEL ONE® CITROEN vodka
30 fresh blueberries
⅓ shot freshly squeezed lime juice
⅓ shot blueberry liqueur
⅙ shot Orgeat (almond) syrup
Sprig of mint, for garnish
Glass: Coupette
Garnish: Blueberry and sprig of mint
Method: Muddle first two ingredients in base of mixing glass; add other ingredients with ice and fine strain into chilled glass.
Alcohol per serving: 6.90g
ERIK’S FIZZ
By Erik Lorincz
.75 oz. TANQUERAY NO. TEN Gin
.75 oz. Yogurt liqueur
.75 oz. freshly squeezed lemon juice
.25 oz. Simple syrup
.5 fresh egg white
Soda water (club soda) to top up
2 dashes Angostura aromatic bitters
Glass: Highball
Garnish: Drops of Angostura on top
METHOD:
Shake the first five ingredients with ice, strain into ice-filled glass and top with soda.
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