Wattermilyuns Growing

  • 4 cups Peeled, Chopped, Seedless Watermelon
  • 2 cups Vodka
  • 1 cup L’Esprit de June
  • .5 cups Freshly Squeezed Lime Juice
  • 1 cup Seltzer

Garnish:  Watermelon Slice

Glass:  Highball

Tools:  Blender, Pitcher, Fine Strainer, Bar Spoon

Preparation:  Puree watermelon in a blender and strain through a fine sieve to yield about 2 cups of juice.  Pour into a large pitcher filled with ice.  Add remaining ingredients and stir gently.  Serve in highball glasses.  Garnish with a slice of watermelon.

This is a recipe from In Style Magazine and is attributed to Tona Palomino of Trencherman in Chicago.  The recipe serves 8.

L’Esprit de June is a vine flower liqueur and is created by combining the vine flower distillates of three different grape varietals, Ugni Blanc, Merlot, and Cabernet Sauvignon, with a grape spirit in an effort to capture the essence of French vineyards in the springtime.

Mendoza

  • 1 oz Mezcal Tequila
  • .75 oz Grenadine
  • .75 oz Passion Fruit Puree
  • Cava

Garnish:  Lemon Twist

Glass:  Flute

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer

Preparation:  Combine ingredients, except the Cava, in a mixing glass and shake in an ice-filled cocktail shaker.  Strain into a flute and top with Cava.  Garnish with a lemon twist.

This is a recipe from an article in the Wall Street Journal about summer drinks and is attributed to Josh Wortman of Anejo in New York.  The article describes the drink as:

A take on the classic French 75.  Like its predecessor, it’s named after a weapon: The Mendoza is a light machine gun designed in Mexico.  Good grenadine is key:  To make your own, bring some pomegranate juice to a boil, add an equal part of sugar, simmer for 15 minutes and chill.

Ramble

  • 2 oz Gin
  • .75 oz Simple Syrup
  • .75 oz Lemon Juice
  • 3-4 Muddled Raspberries

Garnish:  Raspberry

Glass:  Collins

Tools:  Muddler, Mixing Glass, Cocktail Shaker

Preparation:  Muddle the raspberries in a mixing glass.  Add the rest of the ingredients and shake in a cocktail shaker thoroughly without ice.  Pour the contents into a tall Collins glass filled with crushed ice.  Garnish with a raspberry

This is a recipe from an article in the Wall Street Journal about summer drinks and is attributed to Sam Ross of Comme Ca in Los Angeles and Las Vegas.  The article describes the drink as:

Served in a Collins glass with lightly crushed ice, the drink is puckeringly delicious.  Serve it in a rocks glass with a mound of more gravel-like ice (throw some cubes in a blender) and it’s like a raspberry snow cone for grown ups.

Henry Miller

  • 2 oz Bourbon
  • .75 oz Sweet Vermouth (Carpano Antica Formula)
  • .75 oz Simple Syrup
  • .75 oz Fresh Lemon Juice
  • 3-4 dashes Angostura Bitters
  • 2 Strawberries
  • 1 oz Soda

Garnish:  Strawberry

Glass:  Collins

Tools:  Muddler, Mixing Glass, Cocktail Shaker, Hawthorne Strainer

Preparation:  Muddle 2 strawberries in mixing glass.  Add the remaining ingredients, except the soda, and shake in an ice-filled cocktail shaker for 15 seconds.  Strain into a Collins glass over ice.  Top with soda.  Garnish with a strawberry.

This is a recipe from an article in the Wall Street Journal about summer drinks and is attributed to the Darby in New York.  The article describes the drink as follows:

This drink may appear overly sweet – it has strawberries, after all – but it has the heart of a Manhattan (bourbon, sweet vermouth and bitters) so it’s not the saccharine concoction you might expect.

Ti Punch

  • 1.5 oz Rhum Agricole
  • 1 bar spoon Martinique sugar cane syrup
  • 1 quarter-size lime disk with a bit of flesh

Garnish:  None

Glass:  Old Fashioned

Tools:  Muddler, Bar Spoon

Preparation:  Muddle lime disk with cane syrup.  Top with Rhum.  Add a large ice cube.  Stir until cold and serve.

This is a recipe from an article in the Wall Street Journal and is attributed to Thad Vogler of Bar Agricole in San Francisco.  The article describes the drink as follows:

A classic drink served at the San Francisco rum temple Bar Agricole, the Ti Punch lets the beautiful tropical earthiness of rhum agricole shine through.

Mid-Morning Fizz

  • 1,75 oz Gin
  • 1 oz Lemon Juice
  • .75 oz Simple Syrup
  • .5 oz Green Chartreuse
  • 5 Drops Orange Blossom Water
  • 1 Egg White
  • 1 oz Club Soda

Garnish:  Orange Half-Wheel

Glass:  Collins

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer

Preparation:  Pour the Chartreuse into the bottom of a Collins glass and fill with large ice cubes.  Add the club soda and place the glass in the freezer.  Combine the gin, lemon juice, simple syrup, orange blossom water, and egg white in a mixing glass.  Shake vigorously for at least 2 minutes in a cocktail shaker.  Strain carefully (to achieve a layered effect) over the chilled Chartreuse.  Garnish with an orange.

This is a recipe from Speakeasy by Jason Kosmas and Dushan Zaric of Employees Only in New York.  It is a variation on the traditional Ramos Gin Fizz, replacing the cream with Green Chartreuse.

The Tree Line

  • 2 oz Vodka
  • .75 oz St. Germain Elderflower Liqueur
  • .5 oz Lime Juice
  • 6 Mint Leaves

Garnish:  Sprig of Mint

Glass:  Cocktail/Coupe

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer, Fine Strainer

Preparation:  Combine all of the ingredients in a mixing glass.  Shake in an ice-filled cocktail shaker and double strain into a cocktail glass.  Garnish with a sprig of mint.

This is a recipe from an article in the Wall Street Journal about summer drinks and is attributed to Todd Maul of Clio in Boston.  The article describes as follows:

Sometimes you just need something a little tart, minty and cooling, simple as that.  The Tree Line is that drink.