The Velvet Pith from Bourbon Steak in Washington, D.C. is one of those wintry egg white cocktails, but re-imagined for summer: cointreau, whipped egg whites, freshly grated nutmeg and fresh basil.
More of Bourbon Steak’s summer cocktails, after the jump.
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Drinking recently at Highlands, a Scottish gastrobub in NYC, I discovered the Blood and Sand, a classic cocktail made from Glenlivet scotch, orange juice, sweet vermouth and cherry liqueur.
I’ve had a couple bottles of scotch sitting around lately (yeah, I’m fancy like that), so I’ve been on the market for some whiskey cocktails that can be made at home. I decided to give this one a whirl, albeit with a few modifications, subbing POM pomegranate-cherry juice for the cherry liqueur (I’m not fancy enough to have that lying around), and summering it down with some club soda.
The original Blood and Sand is a heavy drink that’s perfect for sipping in a dark, winter-y cocktail den. This one can more likely be downed in plastic cups at a picnic.
Summer Blood and Sand
Mix:
– 1 part Glenlivet scotch
– 1 part orange juice
– 2 parts club soda
Add:
– About a tablespoon of pomegranate-cherry juice
Looks: Pretty, right?
It’s a billion and one degrees outside. Does that call for a frosty beer? Or a cold glass of juice? Maybe a shot of tequila? How about all three? Red Star Tavern in Portland, Oregon is now serving The Gringo, a beer-based cocktail that will make you forget all about the heat.
The Gringo
1.5 oz. silver tequila (100% agave)
.5 oz. St. Germain elderflower liqueur
1 oz. grapefruit juice
1 Double Mountain Vaporizer Pale Ale (or your favorite pale ale)
Shake tequila, elderflower, and grapefruit with ice. Strain over fresh ice. Top off with pale ale. Serve in a salt-rimmed glass with a grapefruit twist.