Summer is right around the corner and I, for one, cannot wait to be drinking on a patio. This begs the question: What do you look for when making a summer cocktail?
>> Let’s start with saying that warm weather does not necessarily limit us to clear spirits. Whiskies and aged products do fine; they’re just not built for mass appeal. With that small disclaimer out of the way, let’s get down to business. While creating delicious cocktails, you will have to think about three key things: How acidic is it? How sweet is it? How intense is it? One of the reasons vodka, gin, pisco and cachaca do well is because they’re all high in acidity. Aside from vodka, they each have a perceivable flavor that typically will push and permeate its way through the other ingredients they’re paired with, making for a complex drink.
>> Next, do not make the drink overly sweet. It’s essential to balance the drink with a bit of sugar, but one of the biggest misconceptions, thanks in part to frozen daiquiris and pina coladas, is that sugar in excess is an expectation. Sugar should be used sparingly; it tends to kill the palate and it has a negative impact on everything from a second round to a good feeling in the stomach.
>> Last, remember that intensity is a good thing. Summer drinks need one direction to go and they have to hit it with ferocity. Whether that means a citrusy drink, an herbal drink, or a spiced drink, it needs to live up to and exceed expectations. This same concept applies to the color of the drink and the presentation. Bartenders should aim to inspire awe with the presentation of their drinks at all times, but this is of the utmost importance during the summer season. And one more suggestion: Try doing cocktail shorts, because if you told me there was a place where I could sit on a patio and drink smaller versions of amazing cocktails, I would start paying rent there!
[try this with that] // moscow mule
A great summer pairing couples the lime and ginger flavors of this drink with light fish dishes, such as hamachi crudo. The ginger and lime play off the acidity of the cured fish and ultimately will finish slightly spicy with great citrus notes.
1.5 oz. vodka
Juice of half a lime
3 oz. ginger beer
>> Place ingredients into a copper mug and top with crushed ice. Serve.
[Cory Cuff is a graduate of the Culinary Institute of America in Hyde Parkk, N.Y., and the restaurant & bar manager at Cielo in the Four Seasons St. Louis]