London in the summertime is the ideal time to visit, with this year being that much more so as we start the 2012 Olympic games in the city that truly hasn’t stopped celebrating since the Queen’s Jubilee. As our athletes embark on making dreams for themselves and the country come true consider raising a glass to their efforts, and to cheering them on to victory. Here are a few ideas.
In honor of London, the host for these summer games, a classic cocktail tweaked a bit using one of my favorite spirits, Pimm’s No. 1.
Summer Olympic Games
2 oz Pimm’s
1 oz Van Gogh Cool Peach Vodka
Ginger ale or Ginger beer
1 orange slice
5 torn mint leaves
3 broken up slices of cucumber
Directions – Build all ingredients in a highball glass with ice except for the ginger ale or beer. Shake well and top with ginger ale or ginger beer.
1-1/2 oz. Ron Abuelo Añejo
1/2 oz. Jumbie Coconut Splash
1 oz. fresh mango juice
1 oz. pineapple juice
Directions – Pour ingredients into an iced filled shaker. Shake vigorously and strain into a tall glass. Garnish with maraschino cherries and orange slices.
For all the anticipation from both athletes and fans.
Let the Games Begin
1 1/2 oz. Patrón Silver
1/4 oz. Patrón Citrónge
1/2 oz. Hpnotiq Tropical liqueur
1 oz. Fresh sweet ‘n sour
1 oz. White cranberry juice
Directions – Shake all ingredients with ice. Strain and serve straight up or on the rocks. Garnish by floating 4-5 blueberries on the surface.
And to toast what will surely be many glorious wins, made with the recently released triple distilled Brugal Extra Dry.
Brugal Gold Medal
Created by Scott Fitgerald from NYC’s Mulberry Project
1.5oz Brugal Extra Dry
.75oz Lime Juice
.75oz Honey Syrup
4 Basil Leaves
Directions – Muddle Clementine and Basil. Add Remaining ingredients. Shake and fine strain. Garnish with clementine wedge and basil leaf.
And a few cocktails to get you into the patriotic spirit..
Red, White & Blue Bramble
2 parts Cointreau®
1 part Lemon juice
½ parts Crème de Mure*
Directions – Add the Cointreau® and lemon juice to a mixing glass with ice. Shake and strain into a rocks glass filled with crushed ice. Float the Creme de Mure on top.
*Crème de Cassis (currant liqueur) or Crème de Framboise (raspberry liqueur) can be substituted for Crème de Mure (blackberry liqueur)
Star Spangled Sparkler
1 1/2 oz Blue Ice American Vodka
1/2 oz Gabriel Boudier Crème de Cassis
Champagne or sparkling wine
Strawberry for garnish
Directions – Pour vodka and cassis into a cocktail shaker with ice and shake until chilled. Pour into a Champagne flute and top with Champagne or sparkling wine. Garnish with a slice of strawberry.