Here in northern California we’ve been blessed with a week of days where the temperature has been above 100° F and the nights really haven’t been that cool either. Bicycling to and from work in business attire in this sort of weather is as unpleasant as you imagine it to be. With this kind of weather I’ve been defaulting to simple cold water when it comes to drinks or perhaps a beer. It’s just too hot to enjoy cocktails.
Until, I got this month’s Bon Appetit magazine that had a small section dedicated to floats, that delicious combination of ice cream and soda, that contained tips on turning your float into a boozy float! This concoction, the Campari Peach Float, comes from the magazine but the article inspired me and things kind of got out of hand here as I started mixing liquors, sodas, and ice creams… Turns out its hard to go wrong when you’re mixing these three things!
Campari Peach Float
- 3 scoops peach ice cream/frozen yogurt
- 1 oz. Campari
- Grapefruit soda
- Peach or nectarine slices (garnish)
Add three scoops of ice cream into a chilled glass. Fill glass with soda. Pour Campari over drink. garnish with peach or nectarine slices.
A little slice of heaven! Fruity, sweet peach, sour grapefruit, and the herbal bitterness of the Campari all work together to create a delicious, cool treat. Now I’ve got to get back to figuring out what to mix this strawberry ice cream with… Oh, I know this pineapple vodka and maybe some cream soda…. Hrm…
Summer means stone fruit! I love peaches, nectarines, apricots, cherries and more! On whim this weekend while I was grocery shopping I picked up a bag of cherries (probably too many cherries! I’ll have to freeze most of them) once I got home I didn’t quite know what to do with all of them. I did some light google searching to see what cocktails have cherries as a component. I saw some good looking drinks but many of them looked complicated or had liquor in them that I didn’t have access to. Well, necessity is the mother of all invention. Looking around my house I created a sweet fizz, the Cherry Elderflower Fizz.
Cherry St. Germain Fizz
- 2 oz. elderflower liquor
- 2 to 4 sweet cherries
- ginger ale
In a collins class muddle pitted cherries. Fill glass with ice. Pour elderflower liquor into glass. Fill glass with ginger ale. Stir once. Garnish with cherry if desired.
This was really good! Especially considering it’s a drink I just threw together! There is definitely room for improvement though. I think ginger beer would work better than ginger ale, the beer has the extra oomph needed to compete with the sweetness of the elderflower liquor. Speaking of elderflower liquor, I might play with the amounts there as well, maybe cutting out an 1/2 oz. of the drink to reduce the sweetness and replace with vodka if I want it to still have the same kick. I muddled two cherries in my drink and I think I could use a few more to add more character to the drink as well as a little bit of lemon juice or lemon oil.
The more I think about it, the more ideas I have! I’ll post again once I’ve tinkered some more and have a new and improved Cherry Elderflower Fizz.
With the relationship between the United States of America and Cuba finally beginning to thaw after 55 years I thought it might be appropriate to visit one of the most popular cocktails of all time, though it’s rarely called by it’s actual name these days, the Cuba Libré or rum and coke.
The Cuba Libré’s history, like most cocktail histories, is a bit murky but most agree that the drink was birthed in Havana sometime after the Spanish-American War (which ended in 1898.) The original cocktail calls for fresh lime juice and angostura bitters; some recipes even call for adding gin. The rum and coke has become the most pedestrian of cocktails made with little gusto and drank with even less. I encourage you to try the original some time.
- 1/2 to 1 lime
- 2 ounces rum, preferably dark
- 1/2 ounce gin (optional)
- Coca-Cola, chilled
- 2 dashes Angostura bitters
Squeeze the lime into a Collins glass, then drop the spent lime half into the glass. Add two to four ice cubes. Pour in rum (and gin if using.) Fill glass with Coke, add bitters, and give two stirs to incorporate everything.
I’ve always appreciated a good rum and coke. The actual cocktail is even better, the bitters help tame the sweetness of the Coke and rum goes good with everything. I sat on the porch listening to the Beach Boys and drinking this cocktail wishing that the weekend wasn’t over and I wasn’t landlocked…
Summer’s here, isn’t it? Well, it sure has hell felt like summer yesterday out at the Cosumnes River Preserve. Or maybe it’s just the drought? With the coming of the long, hot dog days of summer my mind turns to margaritas. Delicious, delicious margaritas. But, I’ve already covered those, many, many times. So what to do? Come up with my own take on the signature drink! Though, if someone else hasn’t done this before I’d be truly shocked. My contribution to the world of mixology is the Margarita Fizz. Simply make a margarita in a Collins glass and top it off with Squirt soda. Yes, yes I am a visionary…
- 1 part tequila
- 1 part triple sec
- 1 part lemon juice
- Squirt soda
Fill Collins glass with ice. Add tequila, citrus liquor, and lemon juice to glass, stir. Top glass with Squirt soda. Garnish with lemon or lime slice.
Turns out this is delicious! Also, I don’t have to wait to chill the mixture or use a blender or do any of that. Just add everything together and stir! If I had a poolside I’d be drinking these while relaxing there! Or maybe I’m inordinately fond of Squirt soda… Anyway, if you’re looking to enjoy a cool, bright, fizzy drink this summer you could do a lot worse than the Margarita Fizz.