Let’s face it: If ever there was a summer to sharpen your mixology skills, it’s this one. In lieu of dinner parties and barbecues, people are getting together for a drink. And so, with this in mind and for those of you who haven’t met, we would like to introduce you to some of our local favorites.
From Alexis Harwood of Manchester’s Helen’s Bottle Shop, we have the Rome with a View. Alexis was introduced to this summer punch by friend and fellow epicure Jenna Rycroft. Alexis describes this as her all-time favorite summer drink — delightful and slightly dangerous. Sounds like Rome.
1-ounce Campari
1-ounce dry vermouth
1-ounce lime juice
¾-ounce simple syrup (1:1, sugar: water)
Soda water
Garnish: Orange wheel
Add Campari, dry vermouth, lime juice and simple syrup to a cocktail shaker.
Add ice and shake until chilled.
Strain over ice into a Collins glass.
Top with soda water and garnish with an orange wheel.
Mike Rossa from The Mooring in Manchester has weighed in with his Mike Tai. My favorite part of this recipe is the orgeat which Mike explains is “a cooling drink made from orange flower water and either barley or almonds.” Note that Mike can now make these to go — as in out on your boat.
Assorted rums
Fresh fruit juices
Splash of sweet and sour
White sesame orgeat
Orange liqueur
Garnish: Fresh orange slices and a Luxardo cherry
Shake vigorously.
Top with a floater of dark rum.
The Great Mash Brewing Company of Essex has given us their own Chebacco High Ball crafted to utilize Great Marsh beer. “IPA is known for its citrus notes, notably grapefruit.” This cocktail is best paired with the epic views of the Essex marsh from the brewery’s back deck.
1.5 ounces Evan Williams Bottle in Bond bourbon
1-ounce grapefruit juice
.75 ounce honey syrup (1:1, honey:hot water)
.5-ounce lemon juice
New England IPA V#7
Garnish: Lemon peel
Shake all ingredients except IPA. Double strain into rocks glass, top with IPA.
And finally, we have an Essex resident worthy of being listed right alongside local restaurants: Christopher Wolf. I sent out a query and the responses were unanimous. Christopher and his wife Sarah host dinner parties of old, when people really put thought into curating a socially and culinarily splendid evening. It is here where you will find Christopher and his Ontario in top form.
2 ounces Templeton Rye
¼-ounce Fernet Branca
¼-ounce simple syrup (1:1, sugar: water)
2 dashes Angostrura bitters
Garnish: Orange peel
Combine ingredients in a mixing glass with ice. Stir wall and strain into a chilled glass. Twist orange peel over the drink and use as a garnish.
Cheers.
