So it appears that Blogger ate my Mixology Monday post,and since MxMo is tomorrow and my post still hasn't returned...I guess I need to try this again.
This month's theme for MxMo is Flores de Mayo--floral cocktails!--and is being hosted by Dave over at The Barman Cometh. My cocktail is actually a pair of cocktails that came about when I was trying to think of what flavor profiles I would like to pair with Hendricks. I ended up with Fernet Branca and rosewater in the recipe, and then I thought..."hm...Four Roses would go really well with these, too!" What resulted was a pair of cocktails that I knew I could not bear to separate if they were ever to go on a cocktail list. The only challenge was naming them. These are two pages taken from the same chapter, so to speak, and the name needed to reflect that. After grilling my brain since their creations in...well...February, I finally figured it out a few weeks ago--Gatsby and Daisy.
The Gatsby
Method: Shake and Strain
Glassware: 10 oz Collins
Garnish: Lemon twist
Ingredients:
1.25 oz Four Roses bourbon
3/4 tsp Fernet Branca
.33 oz Rosewater simple syrup**
Shake ingredients with ice and strain into Collins glass filled with ice. Top with ginger ale. Garnish.
The Daisy
Method: Shake and strain
Glassware: Champagne flute
Garnish: Lemon twist
Ingredients:
1 oz Hendricks gin
1/2 tsp Fernet Branca
.33 oz Rosewater simple syrup**
Shake ingredients with ice and strain into champagne flute. Top with prosecco. Garnish.
**To make the rosewater simple syrup, simply add one drop of rosewater to one ounce of 2:1 simple syrup.
Okay, okay...so I know I just rolled out a drink menu I thought was going to stick around until like August or something...I've already had a wave of ideas that seem to be challenging that likelihood, and I couldn't wait to share this one with you. Ever since our owner brought up the thought that he'd like to move more into "upscale southern" than be pigeon-holed into just "upscale BBQ" the right side of my brain has been in overdrive. This week I plan on playing with southern-manufactured sodas in cocktails (thank you for the brilliant idea, Imbibe!). In addition to that, I've been racking my own brain for the flavors that bring me back to my south(west)ern summers as a girl. Two that really stand out for me are strawberry and watermelon. We had our own strawberry patch on our property in Oklahoma, and watermelon is one of my favorite things EVER. Blackberries are another (there was a bush/tree on the side of the road on my way to my school bus stop and we practically picked that thing bare throughout late spring and summer). So are grapes. I'll work on those another time. For now, let's focus on strawberries and watermelon.
This is definitely a new personal favorite, and the fresh fruit and herb really bring out amazing qualities in an already amazing gin. I just renamed it (5/4/11), as I almost forgot that St. Germain calls their summer gift set "Summer Soiree." One of the first things that crossed my mind while I was creating this was the character Dill from To Kill A Mockingbird, so I thought...why not use the reference in the name?
Summer Soiree Mockingbird Summer
Glass: Small cocktail
Method: Muddle, shake and strain
Garnish: Large watermelon cube
Muddle
1 strawberry, cored and quartered
1 large watermelon cube
2 sprigs fresh dill
.25 oz Simple syrup
Juice of one lime wedge
Add:
2 oz Hendricks gin
Shake with ice and strain into a small cocktail glass. Garnish with a large watermelon cube. Love.
