Friday, June 7, 2013
Dallas mixologists divulge 3 favorite summer cocktail recipes
Plus, an extra: Summer Beer. You've had one, right?
It's summertime and, we're told, living is easy. Time for a drink! Beer is a great go-to in hot weather, but perhaps you're craving a cocktail on ice. We caught up with three Dallas mixologists who made us their favorite adult summer drinks. In no time, we were dreaming of blue skies and floating coolers.
Consider making a version of the drinks below during your summer shenanigans. Don't forget the garnishes.
Tijuana IPA from Joel Levin, bar manager at The Meddlesome Moth
- 1.5 oz. of tequila
- 1 oz. of grapefruit juice
- 0.5 oz. of lime juice
- 0.5 oz. of simple syrup
- Ballast Point Sculpin IPA, poured to rim of glass
Known as a beer cocktail, this drink is light and refreshing. Although you cannot fully taste the IPA, it adds body to the citrus of the grapefruit juice so you won't get that stinging sensation after too many. Something like a Salty Dog, the cocktail is not overpowered by any one flavor. The tequila subtly surfaces in the aftertaste, calmed by the grapefruit. If you're a fan of margaritas, try this one with a salt rim and perhaps a lemon wedge instead of lime. Honestly, this drink could be compatible for whatever fruits and veggies you find in your fridge.
Ti Punch from Michael Martensen, mixologist at Smyth
- 2 bar spoons of German sirup
- 2 oz. rhum agricole (100-proof made from fresh cane juice; none of that processed sugar stuff)
- 1 lime wedge, squeezed
This summer cocktail sounds simple enough — all you have to do is mix the ingredients together and garnish with a lime twist — but don't underestimate the power behind the Ti Punch. The smokiness of the rhum agricole hits your tongue with gusto. Just when you think it's too much, however, the sirup comes behind with a light and refreshing finish. This is one beverage that surely won't weigh you down, but you'll want to drink some water intermittently. Martensen serves the Ti Punch in a small 4 oz. glass. Don't go overboard or you might end up knocked out.
Tequila-Jalapeño-Strawberry Smash from Jake Ferguson, mixologist at Black Swan Saloon
- 2 oz. of silver tequila
- .75 oz. of fresh strawberry puree
- Raw jalapeño to desired spiciness, muddled
- 1 oz. of simple syrup
- Fresh lime juice to taste
- Sprig of fresh basil Shaken and double strained over ice
The Tequila-Jalapeño-Strawberry Smash has a unique flavor profile that will appease those who crave the sweetness of a daiquiri as well as those who like a more robust drink. There's a subtle balance between the fruitiness of the strawberries and the spiciness of the jalapeño in every sip. Fresh ingredients undoubtedly make a difference here: From the puree (got a blender?) to the lime juice (not the bottled kind), the tongue-tickling fruit and veggie mask the sharpness of the tequila. Whether you're laying poolside or beachside, this is one drink you'll want to keep refilling. Now there's an idea: Make a pitcher!
Summer Beer, the ultimate DIY cocktail, from the recipe files of yours truly
- 1-2 shots of vodka
- Bottle or can of Hefeweizen with citrus finish or a white wheat beer (try Leinenkugel's Summer Shandy, Community Beer Company's Witbier, or Blue Moon's Agave Nectar)
- Fresh lemon juice or lemonade powder
Summer Beer, a classic hot weather refresher, is as delicious as it is easy to make. You'll find a slightly different version wherever you go out — places like The Old Monk and Sundown at Granada offer Summer Beers — but the gist is simple: Pour a shot (maybe an extra half) of vodka in a pint glass, then fill to the top with your favorite Hefeweizen, and add a dash of lemon juice/lemonade powder. If you're entertaining, you can easily make this for the masses — though it's often called Texas Piss. That recipe is upped to one handle of vodka, one case of cheap beer, and a whole 19-oz. jar of lemonade powder. What? I said the masses.Follow @tineywristwatch
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