ITB ⢠June 2011 - InTheBiz Magazine
ITB ⢠June 2011 - InTheBiz Magazine
ITB ⢠June 2011 - InTheBiz Magazine
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Cool Drinks for the Summer<br />
Michelada<br />
1/4 teaspoon piquin pepper<br />
1/4 teaspoon salsa picante<br />
1 tablespoon freshly squeezed lime juice<br />
1/2 teaspoon salt<br />
1 (12-ounce) can Mexican lager, chilled<br />
Garnish: lime wedge<br />
In tall beer glass, stir together pepper sauce, salsa, lime juice, salt, and lager.<br />
Garnish with lime and serve immediately.<br />
Aviation<br />
2 tablespoons (1 ounce) fresh lemon juice<br />
1/4 cup (2 ounces) gin<br />
1 tablespoon (1/2 ounce) Maraska maraschino liqueur<br />
1/4 teaspoon simple syrup<br />
1 cup ice cubes<br />
Garnish with homemade maraschino cherry (see note, below) or pitted fresh cherry<br />
In cocktail shaker, combine lemon juice, gin, maraschino liqueur, and simple syrup.<br />
Add ice and shake vigorously for 20 seconds. Strain into chilled coupe glass and drop<br />
in cherry.<br />
Bartender’s note: To make homemade maraschino cherries: Fill a mason jar or sealable<br />
crock with pitted Bing cherries, add Maraska maraschino liqueur to cover, seal<br />
the jar, and let stand at least 3 months and up to 1 year.<br />
French 75<br />
1 lemon<br />
3 tablespoons (1 1/2 ounces) gin<br />
1 1/2 tablespoons (3/4 ounce) fresh lemon juice<br />
1 tablespoon (1/2 ounce) simple syrup<br />
1 cup ice cubes<br />
1/4 cup (2 ounces) dry sparkling wine, such as brut Champagne, chilled<br />
Using zester or paring knife, slice peel from lemon in long, thin spiral. Reserve<br />
lemon for another use and set peel aside.<br />
In cocktail shaker, combine gin, lemon juice, and simple syrup. Add ice and<br />
shake vigorously for 20 seconds. Strain into chilled Champagne flute and top<br />
with sparkling wine. Curl lemon peel around finger to create twist at least 6<br />
inches long. Garnish drink with twist and serve immediately.<br />
32 • <strong>ITB</strong> • <strong>June</strong> <strong>2011</strong><br />
Sidecar<br />
2 tablespoons superfine sugar<br />
1 lemon wedge<br />
3 tablespoons (1 1/2 ounces) Cognac<br />
2 tablespoons (1 ounce) Cointreau or other Triple Sec orange liqueur<br />
1 tablespoon (1/2 ounce) fresh lemon juice<br />
1 cup ice<br />
Spread superfine sugar on small plate. Rub lemon wedge halfway around rim of chilled<br />
martini or coupe glass. Dip moistened side of glass in sugar to lightly coat outside rim of<br />
glass. Set aside.<br />
In cocktail shaker, combine Cognac, Cointreau, and lemon juice. Add ice and shake vigorously<br />
until well chilled, about 30 seconds. Strain into prepared martini or coupe glass and serve.
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