Pompelmo Gin Cocktail

If you know me, then you know summer means gin time in my book! Okay, any time can be gin time if I’m being honest, but there’s something about combining it with fizzy and fruit that makes the 90+ degree days more tolerable. One of my favorite fruits to use is grapefruit. While it’s not new, or remotely inventive, it’s got tried-and-true tastiness.

I find the other challenge of summer is time. It seems to go so much faster when the weather is nicer, so in order to capitalize on the number of hours you get to spend in the sun, it helps to have an easier go-to drink. That’s the goal of the Pompelmo Gin Cocktail:

Ingredients:

  • 2 oz gin
  • 1 oz lemon juice
  • Splash of grapefruit bitters
  • Sanpellegrino Pompelmo/Grapefruit
  • Tonic or soda (optional)
  • Rosemary for garnish

Combine gin, lemon juice and grapefruit bitters in a shaker with ice. Shake well, then pour into a cocktail glass over ice. Top with Sanpellegrino, a little bit of bubbles in the form of tonic or soda, and a sprig of rosemary. Taste it, and you’ll have a brand new deck-drinking favorite. If you don’t have rosemary lying around, I wouldn’t worry about it, but the piney aroma is a really nice compliment to the gin. That, and the bitters, help cut down the sweetness of the Sanpellegrino, giving a nice balance to the drink overall.

So now that you know my new go-to summer drink, what’s yours? Share in the comments below!

Cheers,

Kalamata Martini

Martinis aren’t for everyone, and preferences are just as diversified as any melting pot analogy out there. My best advice? Find flavors you like and start with those as a base to play around with. Do you prefer gin or vodka? Olives, no olives, maybe a cocktail onion? Dry vermouth, sweet vermouth, screw it – I want a cosmo!? Play around and try things.

For me, it’s gin and no olives. I’m not typically a fan of the little weird looking salty fruits. That is… until I meet the Kalamata.

It all started with Tapenade at the Muddy Pig in St. Paul. Someone ordered it, I tried it, and I can. not. get. enough. of. it. I could go on about the magical warm french bread with the perfect amount of crunch, or the savory goat cheese that balances the wine-like flavor of the olives perfectly, but I won’t. This post is about cocktails!

Getting to the point – I knew I had a new martini to make. I decided, why not sub in the one kind of olive I know that I like and run with it. Pick a base? Check – Gin. Pick an olive? Check. For vermouth, I opted this time around for red, particularly Dolin Rouge which I picked up at one of my favorite local spots: Solo Vino. I bought it specifically for some Manhattans I was making, but thought it’s rich sweetness would make an interesting paring with the flavor of the olives. (Quick warning, some brands of red vermouth can be VERY overly sugar sweet, so watch out for this if you want to make this exact version. If you’re unsure, I’d recommend just subbing in a regular white dry vermouth instead.)

Now, this is in no way a breakthrough cocktail recipe, but definitely one I’ve found I enjoy. Add some french bread and goat cheese as a complimentary appetizer, and thank me later.

Kalamata Martini Recipe:

Taylor-Cathleen_Kalamata-Martini

Ingredients:

  • 3 oz gin
  • 1/2 oz red vermouth
  • 1/2 oz kalamata olive juice
  • Kalamata olive for garnish

Add an ice cube and a little water to a martini glass, and swirl until the sides are coated and child. (Tip I got from a pro: put the glass into the freezer, and keep it there while you make the rest of the drink so it gets extra chilled). Add all of the ingredients to the cocktail shaker, without ice and shake vigorously. If you went for super-chill, remove the cocktail glass from the freezer, and strain the ingredients of the cocktail shaker into the martini glass. Garnish with a Kalamata or two, and enjoy!

What’s your go-to martini recipe?

Cheers,

Pineapple Orange Rum Punch

The weather is getting nicer, and it’s making me think summer. Similarly, it’s also the tail-end of Spring Break season. Here in the the colder climate of Minnesota, that usually means people migrate south to lands of sand and turquoise waters. Either way, whether you’re summer dreaming or still in beach-mode, rum, fruit juice and key limes have always got your back.

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Spicy Blood Orange Margarita

Recognizing this is VERY similar to the last cocktail I made, I apologize. I just cannot get enough citrus and spice at the moment. It’s probably subconscious wishful thinking… summer will eventually be here, right? None the less, ’tis the season for my most favorite of citrus fruits: Blood oranges!

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The Feisty Matador

If you’re like me, that means you’re holding onto summer for as long as you possibly can, but you’re also torn. You love fall, too! This was the situation I was in last weekend when trying to decide what I was in the mood to drink. I wanted something with a summery flavor, but that wasn’t too fruity and had just a little bite to it to welcome in the cooler weather.

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A Tequila Kind Of Weekend

Admittedly, I originally made this cocktail for National Tequila Day a few weeks back, but I never shared the recipe. The weekend is looming closer now that it’s 3:30pm on a Friday, and I can’t help myself: I’m craving another one of these bad boys!

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All About the Mango

For me, and many other peeps, June is all about mah dad. Not only does Father’s Day fall in early June, so does my dad’s birthday. Needless to say, this drink is all about him!

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A Paloma for Puebla

Happy Cinco de Mayo to all of us who live in the U.S.! For those of you living in Mexico, way to stick it to Napoleon! 🙂

Quick disclaimer: People in Mexico definitely do not celebrate May the 5th in any way resembling their northern neighbors in the U.S., and no. It’s not Mexican Independence Day (that’s in September). Cinco de Mayo actually celebrates the Mexican army’s victory over the French in the Battle of Puebla in 1892. Either way, Mexican food and drink are always tasty, so I say “¡Vive México!

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Boreal Bootleg

Well ladies and gentlemen, March has finally (cross your fingers) turned the corner towards warmer weather. Sure we had a snowstorm today, but it was nearly 50° so I am hopeful. The snow nearly all melted. The sun was out. It was gorgeous.

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An Apple a Day Makes Life That Much Sweeter

Realizing that I’ve been featuring a lot of darker beers (since that is what the weather has been dictating), I thought I’d make today’s feature a hopeful one. In good faith that the weather will eventually warm up, this week’s beer is not in fact a beer. It’s a hard cider.

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