4 new summer cocktails to sip now – Fixie News
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4 new summer cocktails to sip now

Piña Colonia

Marshall Troy Studio

This festive sipper — a revamp of the classic Mary Pickford, swapping out rum for an aromatic pisco — is ideal by the pool or as a pre-dinner cocktail. It’s on the menu at Colonia Verde in Fort Greene.

  • 1 ½ ozs. Capurro pisco
  • ½ oz. Luxardo maraschino liqueur
  • ½ oz. simple syrup
  • 1 oz. pineapple juice
  • ½ oz. lime juice
  • 3 dashes Angostura bitters
  • 6 mint leaves

Add all ingredients to shaker tin with six ice cubes. Shake hard for five to six seconds. Strain into ice-filled glass. Garnish with pineapple leaves and orchids.


Garden Spritz

Marshall Troy Studio

This fragrant take on the sessionable spritz gets a hit of juicy summer fruit straight from the garden — and a flower-garland rim — for mouthwatering results.

  • 1 oz. Aperol
  • 1 oz. Edinburgh Gin rhubarb and ginger liqueur
  • 1½ ozs. Alexander Jules manzanilla sherry
  • ½ oz. Shrub & Co strawberry shrub
  • 3 drops rose water
  • 1½ ozs. Timmermans strawberry lambic

Pour all ingredients into glass, add ice and stir.


“Agua” de Jamaica

Marshall Troy Studio

Inspired by the sorbet-based Sgroppino, this cocktail also takes cues from another vacation stalwart — the fruity, frozen daiquiri — with a scoop of sorbet for extra frost.

  • 1 medium scoop hibiscus sorbet
  • 1½ ozs. Denizen white rum
  • 1 oz. velvet falernum
  • ¼ oz. simple syrup
  • ¾ oz. lime juice
  • 6 drops Bittermens ’Elemakule Tiki Bitters
  • ½ oz. aquafaba or egg white

Add all ingredients to shaker tin with six ice cubes. Shake hard for 10 seconds. Strain immediately into a chilled glass. Garnish with lime wheel and mint sprig. 


Una Paloma Blanca

Marshall Troy Studio

A mashup of two grapefruit-based cocktails — the salty dog and the paloma — this long, tall drink of sunshine gets a hit of salty grapefruit foam as its crowning glory. (So you’ll feel like you’re sipping beside the sea wherever you toast.)

  • 1½ ozs. tequila blanco
  • ¾ oz. kaffir lime leaf-infused Cap Corse quinquina blanc
  • ½ oz. elderflower liqueur
  • 1½ ozs. white-grapefruit juice
  • ¼ oz. lime juice
  • 6 drops Bittermens hopped grapefruit bitters

Add all ingredients to shaker tin with six ice cubes. Shake hard for five to six seconds.
Strain into an ice-filled highball. Top with Grapefruit Salt Air (recipe below).

Grapefruit salt air

  • 1 cup white grapefruit juice
  • 1 ½ ozs. elderflower liqueur
  • ½ cup IPA beer
  • 1 oz. saline solution (10:1 water: Maldon smoked sea salt)
  • 1 heaped tsp. sucrose esters

Add all ingredients to a tall pitcher. Stir to combine. Using a milk frother, whip to a smooth foam. Allow this airy meringue to firm before spooning onto the Una Paloma Blanca.

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