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
Garnish: 1 Grapefruit Wedge
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)
Garnish: Peach Wedge
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.
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
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.
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
Garnish: Lemon Wedge & Strawberry
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.
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
Glass: Pint (or other large glass)
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.
1 oz Raspberry Syrup*
0.75 oz Lime Juice
Garnish: Raspberry & Lime Wedge
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.