The holidays approach and it’s time to bring out the festive and the beautiful cocktails. First up is he Gilroy Cocktail. It is one of those delicious and pretty cocktails that everyone at the party enjoys. The Gilroy Cocktail has one ingredient that gives it a deep ruby color and it’s signature cherry flavor – Cherry Heering.
Similar to cherry brandy, Cherry Heering is a sweet, spicy Danish liqueur. It is made from crushed cherries and spices that are mixed with a neutral alcohol and aged in casks for five years. Distilled since 1818, It has a dark cherry color and flavor that adds a lot of depth to a cocktail. You’ll see Cherry Heering in the classic cocktail recipes, such as the Singapore Sling and the Blood and Sand.
Gilroy Cocktail Ingredients – Cherry Heering, Gin and Dry Vermouth
1 oz gin
1 oz Cherry Heering liqueur
1/2 oz dry vermouth
1/2 oz lemon juice (fresh, of course)
Shake with ice and pour into a cocktail glass. Garnish with a lemon twist.
If you live in the South, you have probably have had your share of muscadines and scuppernongs, our native wild grape. In Georgia, a walk through the woods in late summer and early fall will usually yield at least a handful of the Southern wild grapes to enjoy. You can often find them along the ground, where they’ve fallen from their high perch in the trees. I usually eat them where I find them, but sometimes we’re lucky enough to come upon low-hanging vines that make picking a couple of pints an easy chore. They are fragrant, juicy and sweet. Like pears or apples, the muscadine signals Fall in the South. They are my inspiration this week for a Southern Fall Muscadine Cocktail.
Happy Summer Solstice! Today is the first day of summer and it calls for a cocktail that will be great for those hot days spent with friends by the pool. A Watermelon Vodka cooler, perhaps?
Maybe when you were younger, in college say, did you ever take a watermelon, cut a hole in the top, then proceed to upturn a whole bottle of vodka into that hole? Once that bottle of vodka had emptied itself into the watermelon, you plugged it back up then put it in the fridge for a couple of days. When your 20 or 30 friends showed up at your pool a few day later, everyone got to enjoy slices of boozy, cold fruit. Because it was so fruity and refreshing, those slices went down fast and lethal. Now that I’m a grown woman, I like to think that I have moved beyond those years and can drink with a little bit more sophistication. Now, I blend the watermelon and vodka and put it in a glass. See the difference?
Sorry to be a party pooper, but it’s April 12th and that means that it’s the last weekend for you to work on your tax returns. So, to either get you in the right frame of mind for going through that shoebox of receipts OR to celebrate the fact that you sent in your 1040 forms two weeks ago, there is a very special cocktail for you today – The Income Tax Cocktail.
I found this vintage cocktail from the 1920’s in a great cocktail book, Vintage Spirits & Forgotten Cocktails by Ted Haugh (aka Dr. Cocktail). The Income Tax Cocktail is basically a Bronx Cocktail with the addition of Angostura bitters. I can’t find any reference to why this cocktail was named for such an unpleasant subject, but I’m guessing the addition of the bitters was a one-fingered salute to the IRS.
The Income Tax Cocktail
1 ½ oz gin (I use Plymouth gin)
¼ oz dry vermouth
¼ oz sweet vermouth
1 oz of fresh squeezed orange juice
2 dashes of Angostura bitters
Combine in a cocktail shaker with ice. Shake then strain into a cocktail glass. Garnish with orange twist
Happy filing! Cheers!
Winter is refusing to leave Atlanta on-schedule this year. With a bit of nip still in the air at night, it makes me want to linger a bit longer in the “brown liquor” season. The Tom Collins and Mojitos will have to wait a few more weeks, I guess. In the meantime, here’s a yummy rye drink to hold us over… The Algonquin Cocktail.