Care for a Cocktail?
Why, yes, I would.
When I was in my 20s, I thought that wine and beer would sustain me for life. A nice glass of Montepulciano at dinner. A couple of beers on a Saturday night. Older and more seasoned, I now realize that cocktails are where it’s at.
Whether inviting a few friends over for dinner or throwing a big soiree, nothing says ”celebrate” like a mixed drink. In the summer I whip up watermelon daiquiris, coconut mojitos and lemon drops. Fall and spring mean sidecars and Pimm’s cups. Winter marks the return of moose milk, steaming wassail and nutmeg-dusted Irish cows. Thanks to my spiral bound “Bartender’s Black Book,” I can make a multitude of drinks every day of the year.
Dolled up with a tiny paper umbrella or served au naturel, cocktails are, for me, the hallmark of adulthood. I have my parents to thank (or blame) for this view. Normally teetotalers, they would splash out and indulge at parties, receptions and upscale restaurants. Harvey Wallbangers, whiskey sours, and — yick! — scotch. Never left out, I received the requisite, maraschino cherry-topped Shirley Temple, a sickly sweet concoction that left me cold even at 10. What I wouldn’t have done for some fresh lime juice mixed with club soda or a trio of tropical juices served on the rocks.
Today I tend to deviate from my parents’ drink menu. When faced with a choice between rum and coke or a pomegranate gimlet, I’m going for the gimlet. Original or off-the-beaten-path, that’s what I crave. At home I also try to keep the cocktails fun and creative. Below are a few favorites, sure ways to make your gathering more festive. For larger parties, just double, triple or quadruple the amounts.
IRISH COW
Serves 4
A warm drink for cold, late winter nights, this is a nice alternative to Guinness and green beer on St. Patrick’s Day.
8 ounces milk
8 ounces Bailey’s Irish Cream
splash of Kahlua, optional
freshly ground nutmeg, for garnish
Warm the milk and Bailey’s in a non-stick saucepan. (Do not let the liquids come to a boil!) Pour into glasses, top with freshly ground nutmeg and serve.
WATERMELON DAIQUIRIS
An imprecise but people-pleasing recipe. The more rum you add, the more pleased your guests will be.
Serves 4 to 5
roughly 2 cups of watermelon, cubed then frozen for at least 8 hours
fresh or Rosetree’s lime juice, to taste
white rum, to taste
3 to 5 tablespoons of powdered sugar
Place the ingredients in a blender and blend until pureed. Pour into cocktail glasses and serve.
PIMM’S CUP
Serves 1
2 ounces Pimm’s
Splash of ginger ale
splash of lime juice
Fill a glass with ice. Pour in the Pimm’s. Top off with equal amounts ginger ale and lime juice. Stir then serve.
LEMON DROP
From Nigella Lawson’s “Forever Summer” (Hyperion, 2003)
Serves 1
1 lemon, peeled and quartered
2 ounces limoncello
2 ounces Triple Sec
1 tablespoon granulated sugar
handful of ice cubes
Put lemon pieces in a blender, sprinkle sugar over the pieces and steep for a few minutes. Pour limoncello, Triple Sec and ice cubes into the blender and blend until smooth. Strain (if you prefer pulp-free) the mixture into cocktail glass and enjoy.
