Even as the summer feels like it’s winding down, it is hot as heck outside here in Atlanta. The Friday night cocktails have to still be something cool and refreshing. This week, I’ll pour a mix of Campari, vodka and Ruby Red grapefruit juice – the Ruby Red Grapefruit Martini. My friend Megan makes Ruby Red Martinis, which she pours over ice in a highball, at many of her get-togethers and I love them.
The Casino Cocktail is a pre-Prohibition-era gin cocktail. The recipe can be found in the classic The Savoy Cocktail Book, originally published in 1930. It is a light, dry, gin-forward cocktail served with a lovely cherry garnish. One note about the garnish… I have used fresh, pitted Bing cherries when they are in season, but you can also use any preserved cherries. I don’t particularly care for the neon-red Maraschino cherries that you use to top an ice cream sundae, but you can also opt for the high-end Maraschino cherries from Luxardo. At $20 a jar, I’m not sure they are worth it. But, maybe you think it’s worth a splurge. I know people who soak their own cherries in brandy. You can do this with dried cherries if fresh aren’t in season. That seems like a a great alternative to me. Homemade is always best!
The Casino Cocktail
2 oz gin (Plymouth)
2 dashes orange bitters (Fee Brothers)
1/8 oz maraschino liqueur (Luxardo)
1/8 oz fresh lemon juice
a fresh cherry, pitted
Stir all the ingredients with ice and strain into a cocktail glass. Garnish with a skewered cherry and serve.
Happy Friday! Cheers!