Quick Little Pick Me Up

8 oz Ramazzotti
10 grams coffee beans

Lightly muddle the coffee beans to crack (but not pulverize) them. Seal in a glass jar with Ramazzotti. Infuse for 24 hours, strain, and bottle. If you want to make more, just scale the recipe upward.

To serve, pour two ounces in a glass with a big rock and express a lemon peel over the drink. Garnish with the peel.

[Photo by Julia Raymond for The Hop and Vine.]

Teamaker’s Punch

500 ml green tea, preferably Dilmah
100 g palm sugar
7 oz lemon juice
6 oz gin, preferably Damrak
3 oz coconut arrack, preferably White Lion
cinnamon
nutmeg

Brew the tea and then pour it hot into a punch bowl with the palm sugar. Using a muddler, crush the sugar and stir until dissolved. Add the remaining ingredients, grate nutmeg and cinnamon atop the punch, and slip in an ice block or ladle into ice-filled punch glasses.

Nelli Hot Pot

1 1/2 oz Bols Corenwyn 6 year
1 oz cinnamon-nelli syrup
5-6 oz hot Dilmah Yata Watte tea

Combine all ingredients in a warm mug. The syrup is made simmering equal parts sugar and water with some crushed cinnamon and chopped nelli fruit. For background, this see this post.

[Photo courtesy of Lucas Bols and Dilmah Tea.]

Bob Dillin’

Definitely #AquavitWeek weather. Gamle Ode Dill, Genki-Su cranberry vinegar, lemon, simple, dandelion & burdock bitters.

1 1/2 oz Gamle Ode Dill aquavit
scant 3/4 oz Genki-Su cranberry drinking vinegar
3/4 oz simple syrup
1/2 oz lemon juice
2 dashes Elmegirab’s Dandelion and Burdock bitters
lemon peel, for garnish

Shake and strain into an ice-filled rocks glass, garnishing with the lemon peel.

Yuzu Sour

Yuzu Sour 1

1 1/2 oz bourbon
3/4 oz yuzu vinegar
1/2 oz lemon juice
1/2 oz simple syrup
2 dashes Angostura bitters
lemon peel, for garnish

Shake, strain into an ice-filled rocks glass, and garnish with a lemon twist.

The Genki-Su vinegars are very good and can be purchased online.

[Photo by Julia Raymond for The Hop and Vine.]

Red Right Hand

Red Right Hand

1 1/2 oz Novo Fogo silver cachaca
3/4 oz Aperol
3/4 oz lime juice
3/4 oz honey-chamomile syrup

Shake and serve up.

For the syrup:

1 cup honey
1 cup chamomile tea

Stir to combine, then bottle.

[Photo by Julia Raymond for The Hop and Vine.]

Oola-la!

Oola-la! Oola bourbon, dry vermouth, Gran Classico, Seven of Hearts late harvest viognier.

1 oz bourbon (Oola)
1 oz dry vermouth
1/2 oz Gran Classico
1/2 oz late harvest dessert wine (Seven of Hearts Ice Princess Viognier)
orange peel, for garnish

Stir, serve up, garnish with the orange peel.

Leite de Baga

2 ounces Veev
1 oz Bols Yogurt liqueur
3/4 oz lime juice
berries or other seasonal fruit for garnish

Shake hard with ice and strain into a rocks glass filled with ice. Garnish with the berries.

Navigation

Navigation cocktail at Metrovino: Reposado tequila, jalapeno tomatillo jam, Ferrand dry curacao, lime, and egg white. Cinnamon on top.

1 1/2 oz reposado tequila
3/4 oz dry curacao
3/4 oz lime juice
1 egg white
2 barspoons tomatillo jalapeno jam
cinnamon, for garnish

Shake the ingredients without ice to aerate, then add ice and shake again. Strain into a cocktail glass. Garnish with a dusting of freshly grated cinnamon.

For the jam recipe, see Lisa Fain’s The Homesick Texan Cookbook.

Dudley’s Solstice Punch

Solstice Punch: Raspberry infused aquavit, lemon, Pavan, sugar, and sparkling wine.

2 cups raspberry-infused aquavit
3/4 cups lemon juice
3/4 cups Pavan
1/2 cup sugar
peel of four lemons
2 bottles dry sparkling wine, chilled

Infuse the aquavit with a couple dozen or so raspberries. This can be a quick infusion; about an hour is fine. I used Krogstad Festlig but feel free to substitute others. Then make an oleo-saccharum with the lemon peels and sugar — Michael Dietsch explains how here. Combine this with the aquavit, leaving the macerated berries in, along with the lemon juice, Pavan, and sparkling wine. Add a block of ice if you have it and ladle into ice-filled glasses.