For raising a toast to the long holiday weekend of independence celebration, and my favorite, Breakfast at Wimbledon, consider mixing up one of these cocktail creations.
I do love Breakfast at Wimbledon. I get up every year and watch the final men’s match at 8am on Sunday, staying glued to the television from start to finish, joyous when Nadal is playing. Double bonus, he is playing Federer, although sadly not this year. Pimm’s is the classic British Wimbledon spirit, but it seems I have seen it pop up on more and more cocktail menus lately. Jason Kosmas has a tasty Pimm’s cocktail at Marquee Grill with muddled mint and cucumber with Ginger Beer. The original Pimm’s No.1 Cup Cocktail is a mix of Pimm’s with lemonade and fresh mint, orange and cucumber. I am partial to Pimm’s with ginger ale and fresh lemon wedges.
Bourbon is one of the only true American spirit, as noted by the US Congress in 1964, saying that Bourbon Whisky is a distinct product of the United States and could only be made in the USA. Wild Turkey dates back to 1869, Jim Beam was founded in 1795 and the man who is named for starting it all, Evan Williams was named the first distiller of Bourbon in 1783.
2 oz. Wild Turkey 101
4 oz. limeade
3 mint leaves, muddled
1 sprig of mint leaves, for garnish
Muddle mint with ice in a tumbler, pour in Wild Turkey 101 and limeade and shake. Strain into a highball filled with ice. Garnish with a sprig of mint leaves.
1 part Evan Williams Bourbon
1/2 part triple sec
1/2 part lemon juice
Take lemon and moisten rim of highball glass. Sprinkle superfine sugar on rim of glass. Combine Evan Williams Bourbon, Triple Sec and lemon juice. Shake ingredients together with cracked ice. Strain into prepared highball glass filled with ice. Garnish with a lemon twist.
1-1/2 part Jim Beam Bourbon
1/2 part orange juice
1/2 part pineapple juice
1 teaspoon lemon juice
1 dash grenadine
1 dash bitters
Combine with ice and shake well. Strain over crushed ice.
For a nod to our friends south of the boarder mix up a fun twist on a Sangria with Corzo Tequila, the Sangrita. Sangrita, or “little blood” originated in Guadalajara, Mexico, is a blend of juice and spice, topped with pomegranate juice to give it a deep, red color. The idea is to pour a shot of smooth, elegant Corzo and sip it while drinking the juice blend to make a perfect, side by side Sangrita.
1 oz freshly-squeezed orange juice
3/4 to 1 oz freshly-squeezed lime juice
1/2 oz real pomegranate-based grenadine
1/4 tsp ancho chile powder or 3 dashes hot sauce
All the mixing too much for you? There is a new product that removes all the stirring, mixing and blending. Just open and shoot….Shots made and packaged in individual portions so you can easily sip tasty concoctions without having to buy lots of bottles, shakers and tools. Twisted Shotz come in flavors like Rattlesnake with tequila and lime, B52 with orange and coffee cream liqueur and Strawberry Sunday with Strawberry and Vanilla and just becoming available in Dallas.