Summer cocktails

Rod points out that the NY Times has published its summer drinks issue; Rod shares his own favorite beverage (which sounds pretty interesting; I might have to incorporate the habanero pepper into a drink sooner or later). Since we’re squarely in the time period for delicious summer cocktails, I guess I’ll share my current favorite: The Old-Fashioned, as described by Kingsley Amis in “Everyday Drinking”:

1 huge slug bourbon (say 4 fl oz)
1 level teaspoon castor sugar
As little hot water as will dissolve the sugar completely
3 dashes Angostura bitters
1 hefty squeeze fresh orange juice
1 teaspoon maraschino cherry juice
1 slice orange
1 maraschino cherry
3 ice cubes

I use a homemade simple syrup (1 cup of sugar mixed with 1 cup of water, boiled until the sugar has dissolved, refrigerated), muddle the cherries and oranges, and toss in a few more ice cubes but yeah…that’s a fantastic (and deadly strong) cocktail. The key is the bourbon, and here I disagree with Mr. Amis, who writes earlier in the tome “for any liquor that is going to be mixed with fruit juices, vegetable juices, etc., sweetening, strongly flavored cordials and the like, go for the cheapest reliable article.” I’m not saying that you should use a $70 bottle of barrel strength William Larue Weller, but stepping up from Jim Beam to Antique Weller (a/k/a Weller 107) is a good idea. The cheaper Wellers are the best bourbon you can buy for the money (around $18-22 for a 750ml). They’re a little sweeter than cheaper bourbons, with hints of vanilla, and about a third-again as strong. Absolutely brilliant.

James, over to you…