This summer has been a bit hotter than last summer. With temperatures reaching into the 90s in June and early July, I have abandoned some time-honored rules and adopted some new rituals.
I can’t remember the last time I wore shorts – maybe eight or nine years ago. I had left the wearing of shorts to women and school kids, as my ghostly white legs were better not shared. Last week, however, I broke down and cut the bottom half off a pair of work pants, exposing my lower legs to the light of day. It was a liberating experience. It was cool, refreshing, satisfying, and it brought me out of the air conditioning to enjoy some celebratory cocktails – under the sun!
The Negroni
Besides being my “Summer Manhattan”, the Negroni is a favorite among experienced cocktail aficionados. It’s an aperitif cocktail that originated in Italy during the early part of the last century when the average Italian could use a good, stiff drink. It was derived from the Americano – Campari, sweet vermouth and club soda. Instead of club soda, gin was substituted to ramp up the alcohol, and the Negroni was born. The Negroni is composed of equal parts Campari, gin and sweet vermouth. An orange peel is used for the garnish and is sometimes lit, allowing the oils in the rind to permeate the drink. [Photo by Oriol Llado]
Last summer, with long pants on, I experimented with turning this drink into a kind of punch, mixing it into pitchers, adding various citrus fruit, and letting it marinate in the refrigerator for a few hours. To serve, I poured it over ice in a tall glass and topped it with a bit of club soda. Each glass was garnished with a generous peel of orange and served.
Gin and Tonic
The next summertime favorite is the ubiquitous gin and tonic. I shouldn’t have to explain how to make this classic, but pour some gin over some ice, add some tonic on top, and garnish with a lemon or lime wedge, and you're laughin’. Take this refreshing concoction a bit further and add some Fee Brothers grapefruit bitters to the mix. It makes a refreshing beverage irresistible. [Photo by CoffeeGeek]
The Caipirinha
It is the national cocktail of Brazil and traditionally composed of cachaca (a dry rum distilled from sugarcane), sugar and lime. It doesn’t get more simple and satisfying than that. To construct: muddle lime wedges and sugar in an old fashioned glass/rocks glass, add ice to the top and add cachaca. Stir gently and serve. The lime is often substituted for a wide variety of fruits in Brazil, but I have yet to see any substitutions stateside. [Photo by Simeon]
These three cocktails are the perfect accompaniment to summer, shorts, poolside shenanigans, and all that the too-short Cleveland summer has to offer.
To read more from Minnillo, check out his Cleveland Craft Bartenders blog, or visit him at Duck Island in Cleveland, where he can be found serving the drinks mentioned in this column.
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