I am a big fan of Arnold Palmer… the drink, that is. (Though the golfer is pretty great, too!) Half iced-tea, half lemonade, the Arnold Palmer is refreshingly sweet — particularly during a heat wave like the one we’ve been having here in DC.
This month’s Bon Appetit features a fun “spiked” version of the drink, created by Damon Boelte, bar manager at Prime Meats in Brooklyn. The drink combines gin, jasmine tea, limoncello, lemon juice, and grapefruit juice. Delish!
The "Leland Palmer"; photo by Nigel Cox
Ingredients
1/2 cup honey
1/2 cup hot water
3 cups freshly brewed jasmine tea, cooled
3/4 cup gin
3/4 cup limoncello*
3/4 cup fresh lemon juice
1/2 cup fresh grapefruit juice
1 cup chilled club soda
Ice cubes
6 lemon slices (for garnish)
Preparation
Stir honey and 1/2 cup hot water in small bowl until honey dissolves. Cool completely. Combine honey water, jasmine tea, gin, limoncello, lemon juice, and grapefruit juice in large pitcher. Add club soda and stir to blend. Fill six 1-pint mason jars or 6 tall glasses with ice cubes. Divide tea mixture among jars; top each with lemon slice.
* Limoncello, a lemon-flavored liqueur, can be found at many supermarkets, at Trader Joe’s markets, and at liquor stores.
My husband and I finally saw The Curious Case of Benjamin Button a few weeks ago (Yes, yes. I know we are late to the scene on this one…) which we both agreed was a fabulous film.
The foodie in me could not help but notice Thomas Button’s drink of choice in the movie, the Sazerac. The official state cocktail of Louisiana, the Sazerac was created in the early 1800′s making it one of the most longstanding, classic cocktails around. Made with rye whiskey, this straight up concoction is a particularly nice to warm up with on a rainy evening.
The Sazerac (photo via Epicurious)
Lest you think Louisiana is the only jurisdiction with its own cocktail, DC is working hard to have its local cocktail, the Rickey, declared as its official spirited drink. Taking up the charge is Master Mixologist Derek Brown who makes a wonderful case for the Rickey as DC’s Summer Signature Cocktail. I, myself, am a huge fan of the Rickey. Perhaps it is because I am a sucker for anything with lime juice?
For more about DC’s attention on the Rickey, check out this DC Foodies article on the DC Craft Bartenders Guild’s Rickey Month. And read more about Derek Brown and his latest venture on DCist.
Derek Brown at The Gibson (photo via Washingtonian)
Serving cocktails that are steeped in history can make for great conversation at your next dinner party. Whether you are serving classics like the sazerac or a rickey, do a little research before mixing your guests their drinks and share with them what you’ve learned. It will make for even more spirited (pun intended!) gathering.
Man, it is hot outside today! I dropped my friend Jill off in DC this morning and decided to sit outside at a coffee shop to do a little work and enjoy the city for a while. About a minute after sitting down at my shaded table I was totally and completely schvitzing. “Hmmm… Maybe working from the air-conditioned home office isn’t that bad? Should I go home?”
Seconds later:
Unlocking car.
Cruising across the Roosevelt Bridge.
Opening garage door.
Walking in house.
Ahhh!!
There’s nothing better than a climatized sanctuary offering refuge from a scorcher of a summer’s day. Except for, maybe, lemonade. On days like this, I usually find myself craving that particular citrus beverage. Something about it is so refreshing.
Here a few lemonade recipes particularly worth the effort:
I served this champagne cocktail (mixed a large pitcher of it) for a dinner party a while back. It was a major hit.
Tyler Florence's Champagne Lemonade
Rosemary Lemonade
I first fell in love with rosemary lemonade at a business lunch at Vidalia years ago. They no longer include it on their menu but I was able to find this recipe which could be close. (According to Vidalia, their lemonades “are seasonal. Right now we are featuring peach lemonade and strawberry lemonade.” If they are even half as good as their rosemary-spiked sister I highly recommend checking them out!)
Stay cool (and well-hydrated!), everyone, and let me know if you have a favorite beat-the-summer-heat drink!
When most people think of punch they think of an afternoon party with punch and cookies served in a stuffy atmosphere, or better still, movies from the 80s where some bad boy with a flask would spike the punch at a homecoming dance.
Well I have news for you. Punch is no longer boring and stuffy! Over the last year I’ve seen a major resurgence in cocktail punches both at notable restaurant bars and at social events.
The next time you entertain, consider surprising your guests with a colorful, tasty punch. Here are a few classic cocktail punches worthy of trying:
If you have a copy of the Old Mr Boston Bartender’s Guide (I love mine!), there are about 20 other punch concoctions to choose from.
Serving Punch
The classic way to serve punch is, of course, with a punch bowl set. I somehow ended up with two sets when I got married and wondered when we would ever use them. Now I am so thankful I have them!
If you don’t have a set, simply use a lovely bowl for the punch and some stemless glassware. This makes for a more modern approach and also allows for greater styling options.
Here is one classic punch bowl set available at Crate & Barrel:
virginia punch bowl set from Crate & Barrel
For a more modern styling idea, see the Mother’s Ruin Punch recipe photo above.
Feeling Punchy?
Do you have a favorite punch recipe? Go ahead, punch me! Leave the recipe or other punch ideas in the comment section.
Looking for quick, easy, refreshing cocktail this Spring? Try mixing Grey Goose or your vodka of choice with San Pellegrino’s Limonata over ice with a slice of lemon. So refreshing!
