It’s not every day that I open one of the free papers during my morning commute and discover an article I want to save beyond the end of my evening trip back home. But this past week I was flipping through AM New York and came upon an article about summer cocktails that included three recipes that are (for the most part) simple and sound delicious. (The rest of the article was about the high-tech shenanigans of chefs at the French Culinary Institute, for anyone interested.) All three use Maker’s Mark, which I happen to agree is a great choice for cocktails during the hot months. Also the cold ones!
HARNEY’S DARJEELING TEA COCKTAIL
· 4 oz brewed Darjeeling Tea
· 3 oz Maker’s Mark
· 1/2 oz Fresh squeezed lemon juice
· 3/4 oz Simple syrup
· Salt for taste
In a shaker, mix tea, Maker’s Mark, lemon, simple syrup, and salt with ice. Shake, strain and serve in a frappé or absinthe glass (or something similarly shaped). Garnish with a lemon peel.
· 5 oz Frozen strawberries
· 4 oz Maker’s Mark
· 1 oz. Simple syrup
· 1 oz. Lime juice
· Salt to taste
In a blender, add Maker’s Mark, simple syrup, lime and salt. Add frozen strawberries last (they act as ice cubes to chill the drink). Blend. Strain and serve again in something like a frappé or absinthe glass. Garnish with a lime.
BOURBON PECAN SOUR
· 2 oz Maker’s Mark
· 1 1/2 oz Pecan syrup (see below)
· 1/2 oz Lemon juice
· 1/2 oz Simple syrup (optional – it will sweeten the drink considerably)
· Pinch of salt
In a mixer, combine Maker’s Mark, pecan syrup, lemon juice, simple syrup if using and pinch of salt with ice. Shake, strain and serve in a martini glass.
· 200 grams water
· 3 grams TIC Pretested Ticaloid 210S (ticgums.com is a good place to find it)
· 130 grams pecan oil
· 200 grams sugar
Hydrate the Ticaloid 210S in the allspice-infused water with a hand blender. Add pecan oil and blend till smooth. Add sugar and blend till smooth. This syrup can be stored until needed. It will separate over time, but can be stirred back together by hand.
Source: AM New York