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Special Edition of the Saturday Six From Death & Co.

 

In time for you to pick up any ingredients you might need to make the perfect 4th of July drink. We asked Alex Day, master mixologist, the co-owner to some of the best bars in the world and author to two award winning cocktail books, to share his favorite drinks for the summer season. He gave us six great drink recipes to share with family, friends, and even a few for the kids.  

 

 

 

"Midsummer is for refreshing and crushable drinks, be it light, crisp white wines, fruity rosés, light beers, or citrus-packed cocktails. The kind of drinking that is easy to make and even easier to drink while grilling, perched in a lawn chair, or gazing lazily at a lake. As a newly minted Mainer (by way of Los Angeles most recently, New York before that, and Central Oregon originally), I’m rediscovering the miracle of summer. From the frigid winter through a spring locked indoors due to the pandemic, I’m living as much of life outdoors as possible – and with that comes a shift from drinking boozy, spiritous cocktails like the Old Fashioned, and embracing a more refreshing motif."

 

 

 

 

I. Borderless Spritz

 

Oh what’s that? You think is a spritz is just for your mom? Bull! A spritz is the perfect summer drink: low in alcohol but high in flavor, this drink will keep you cool. The best part: you can drink a respectable number without too much of a buzz.
 

1 oz Singani 63 (a really cool grape - based brandy; if you can’t find it, look for a pisco)
1.5 oz Dry White Wine (Txakolina, Sauvignon Blanc, Vinho Verde, etc)
0.25 oz Fresh Lemon Juice
1 Teaspoon Campari San Pellegrino Aranciata
Glass: Wine Glass
Ice: Cubes
Garnish: 1 Grapefruit Wedge

 

Instructions

For One: In a wine glass, carefully measure ingredients, except for the Aranciata, and top with ice 3/4 full. Stir with a barspoon until cold. Top with Aranciata. Stir once more to mix, garnish, and try not to drink in three sips.

For A Group: Grab a pitcher. Multiply the recipe by at least four (depending on the size of your pitcher). Add ice until about half full, stir until cold. Top with a can of Aranciata, more ice, grapefruit wedges, and a couple more stirs to mix together.

 

 

 

II. Peaches & Smoke

 
No 4th of July is complete without fresh peaches – let’s celebrate the tiny, tiny window they’re at peak. This cocktail may look light, but a tiny splash of smoky scotch makes it fantastically complex. Don’t be nervous about the Cognac; for those whiskey lovers out there, I hope this cocktail opens your eyes to brandy.

 

1.5 ounces Lillet Rosé
0.5 ounce Cognac (I prefer Pierre Ferrand Ambre)
1 teaspoon Laphroaig 10 - yr Isly Scotch
0.75 ounces Crème de Pêche
0.75 ounces Lemon Juice
0.25 ounces Simple Syrup (equal parts sugar and water, stirred until dissolved)
1 Peach Wedge
Glass: Cocktail Glass (or a rocks glass with ice if it’s a particularly hot day)
Ice: None
Garnish: Peach Wedge


Instructions  

For One: In a shaker tin, muddle peach wedge with the simple syrup. Add remaining ingredients, shake with ice, strain into a chilled glass. Garnish.

For A Group: Grab a swing-top bottle. Using a funnel, multiply each ingredient by six and pour directly in the bottle. Don’t stress about the peach wedge. Seal up the bottle, place in fridge or an ice bucket. Pour over ice.

 

 

III & IV. Colada Cooler & Strawberry Collins

 

Colada Cooler


2 oz Coco Lopez
1.5 oz Pineapple Juice
0.25 oz Fresh Lime Juice
Glass: Snifter (or other large glass); Tropical Mug if you have it!
Ice: Crushed Ice
Garnish: Pineapple Wedge, Cherry


Instructions

For One : Add all ingredients to the glass, fill 3/4 full of crushed ice. Stir with a spoon until cold. Top with crushed ice and garnish.

For A Group: Break out a blender! For each blender, multiple each ingredient by 4. Add 2 cups of ice and blend until smooth. Pour into glasses, put on some sunglasses, and relax.

 

 

Strawberry Collins


Farmer’s markets around the country are full of the year’s best strawberries – go buy some!

 

1 oz Strawberry Syrup*
1 oz Fresh Lemon Juice Chilled Seltzer
Glass: Collins
Ice: Cubes
Garnish: Lemon Wedge & Strawberry


Instructions

For One : Add strawberry syrup and lemon juice to a cocktail shaker. Shake with ice, strain into a Collins (or tall) glass. Add ice, top with seltzer, garnish with a lemon wedge and ripe strawberry.

For A Group: Grab a pitcher. Add six times each ingredient. Fill with ice 3/4 full. Stir until chilled. Top with one can or bottle of seltzer. Stir briefly to mix, then garnish with strawberry and lemon slices.


*Strawberry Syrup : Sort, rinse, husk, and dice 1 packed cup of strawberries. Add to a blender with 1 cup of white sugar. Blend until smooth.

 

 



KIDS DRINKS

 

 

V & VI. Ramos (No Gin) Fizz & Raspberry Ricky

 

Ramos (No Gin) Fizz
 

A riff on the classic New Orleans reviver
 

0.5 oz Fresh Lemon Juice
0.5 oz Fresh Lime Juice
0.75 oz Simple Syrup
1 oz Heavy Cream
1 egg white
3 drops Orange Flower Water
Seltzer
Glass: Pint (or other large glass)
Ice: None
Garnish: None


Instructions

For One : Add all ingredients to a cocktail shaker. First shake without ice (this emulsifies the egg white, making everything nice and frothy). Shake hard with ice – a bit longer than you would otherwise. Strain into a glass without ice. Carefully top with seltzer.

For A Group: Another blender drink! Multiply each ingredient by four, add to blender. Blend without ice first, then add 2 cups ice. Blend until smooth and frothy.

 

  

Raspberry Ricky
 

1 oz Raspberry Syrup*
0.75 oz Lime Juice
Seltzer Water
Glass: Collins
Ice: Cubes
Garnish: Raspberry & Lime Wedge


Instructions

For One : Add raspberry syrup and lime juice to a cocktail shaker. Shake with ice, strain into a Collins (or tall) glass. Add ice, top with seltzer, garnish with a lime wedge and ripe raspberry.

For A Group: Grab a pitcher. Add six times each ingredient. Fill with ice 3/4 full. Stir until chilled. Top with one can or bottle of seltzer. Stir briefly to mix, then garnish with raspberries and lime slices.


*Raspberry Syrup: Make a simple syrup with 1 cup hot water and 1 cup white sugar; mix until fully dissolved. To this, add one pint fresh raspberries and allow to steep overnight in the fridge. Strain through a fine strainer.

 

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