Shortly after making a batch of cucumber-infused gin, our CSA delivered a nice big cantaloupe, giving me the idea for this cocktail.
This drink was first published in The Old Waldorf-Astoria Bar Book, which gives it a creation date of some time prior to 1917, and was later updated by Gary Regan in 2003 for his Joy of Mixology.
This is the first drink I made with my recent batch of homemade cucumber-infused gin. Cucumber has a subtle flavor, so it's best used in drinks like this that don't contain other overpowering ingredients.
This is an interesting variant of the classic Old Fashioned cocktail, but with a peach base.
This is Gary Regan's adaptation of the Pegu Club Cocktail which originally appeared in Harry Craddock's
Savoy Cocktail Book, circa 1930.
An old classic that makes a great pre-dinner drink. Make a batch of these before your next dinner party.
I mentioned last month that I've been waiting for peaches to come into season in order to try this drink. I made an apricot and basil version to hold me over, but have now finally made the original.
This is a Hemingway-style daiquiri, which includes a bit of grapefruit juice and maraschino liqueur. Anyone who enjoys blended fruit daiquiris really owes it to themselves to try a one of these just once.
The Negroni is a classic Italian cocktail. Like most Campari-based drinks, it’s traditionally had as a pre-dinner aperitif, in order to stimulate the appetite.
The Soiree was the official cocktail of San Francisco Cocktail Week this year. Better late than never, right?
