MEMORIAL DAY COCKTAILS-FROM KIRSTEN AMANN by Kirsten Amann
MEMORIAL DAY COCKTAILS-FROM KIRSTEN AMANN
 by Kirsten Amann
 Monday, May 23rd, 2011
 New York, NY
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Summer barbecue season is upon us as Americans fire up grills and gather together for a long weekend of Memorial Day celebrations. The following cocktails, made with Bols Genever, Galliano and the Bitter Truth, are ideal for patio-lounging and backyard-imbibing. We invite you to print and publish them, should you be putting anything together last minute for Memorial Day, and hope you will keep them in mind as you plan stories on summer sipping. The Yellow Bird, made with Galliano L¹Autentico, light rum, triple sec, and freshly squeezed lime juice is a bright, refreshing homage to the birds that have made their way back north in recent weeks. The drink is delicious made for one, but can easily be batched by the pitcher for backyard garden parties and barbecues. La Parola Ultima created by John S. Pomeroy, Jr. of Omnibibulous.com combines Galliano L¹Autentico, gin, Maraschino, fresh lime juice and basil for a delicious, herbaceous variation on the classic Last Word Cocktail. Allow it to refresh as you soak up the sun¹s rays. The Italian Sour, made with Galliano L¹Autentico, brandy, lemon, simple syrup and egg white, is a fresh take on a simple, classic sour recipe. Egg-white drinks were common morning refreshers in the days before Prohibition ­ why not swap out one of these for a mimosa as you settle into a leisurely brunch this Sunday? The Franche-Comté Cooler, created by Josey Packard of Drink in Boston, MA combines Bols Genever, St-Germain, fresh lemon juice and simple syrup for the kind of sweet, tart long drink you¹ll want to drink all day. A Slow Gin Fizz, made with the Bitter Truth SloeBerry BlueGin is a low-alcohol long drink that can get you through multiple rounds at Memorial Day events on Monday.

The Yellow Bird

  • .5 oz Galliano L¹Autentico
  • 1 oz light rum
  • .25 oz triple sec
  • 1 oz freshly squeezed lime juice Pour all the ingredients into a shaker filled with ice, shake and strain into a coupe. Garnish with a lime spider.

 

La Parola Ultima - by John S. Pomeroy, Jr. Omnibibulous.com

  • 1 oz Galliano L¹Autentico
  • 1 oz Maraschino liqueur
  • 1 oz fresh lime juice
  • Fresh basil
  • Combine ingredients in a cocktail shaker with ice. Shake and strain into a chilled cocktail glass. Garnish with a flamed lime disc. 

 

The Italian Sour 

  • .5 oz Galliano L¹Autentico
  • 1.25 oz Italian brandy
  • .75 fresh lemon juice
  • dash simple syrup
  • 1 egg white
  • Lemon wheels
  • Fresh cherry
  • Dash Angostura bitters
  • Pour all the ingredients into a shaker filled with rock ice, shake it hard to get the froth on top, strain over ice into an old fashioned glass.
  • Garnish with lemon wheels and a fresh cherry.
  • Finish with a spray of Angostura bitters.

 

 

 

The Franche-Comté Cooler by Josey Packard Drink, Boston, MA

  • 1 oz. Bols Genever
  • .5 oz. St-Germain
  • .5 oz. fresh lemon
  • .25 oz. simple syrup
  • Build over ice in a highball glass. Top with soda water.

 

 

Sloe Gin Fizz

  • 1.75 oz The Bitter Truth ­ Sloeberry BlueGin
  • .75 os fresh lemon juice
  • .25 oz simple syrup 
  • Shake with ice & strain into a Collins glass filled with ice.
  • Top with soda water and serve.

 

 

 

 


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Last updated by Kirsten Amann - Monday, May 23rd, 2011 -  New York, NY

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