Frajil Spirits

Frank Weber

summer cocktails

Happy Labor Day & Summer Rain!

Inspired by the excessive rains in August, “Summer Rain” is the antidote to any summer blues. It is refreshing and light.  Definitely worth the effort to track down the Fever Tree Elderflower Tonic, as it provides the nuance that makes this drink unique. It’s a wonderful cocktail to celebrate summer’s end.

  • 1 oz Sipsmith Gin
  • ½ oz Rhubarb Shrub {see earlier post on shrubs}
  • Fever Tree Elderflower Tonic

In a hi-ball glass filled with ice, add the gin and rhubarb shrub. Top with tonic and garnish with a lemon peel.

 

end of summer

With my continued fascination in the wonderful world of shrubs, I came across these two cocktails in cyberspace. With my amendments, I think they would make the end of your summer something really special. Recipes follow.

“In the Land of Happy Cocktail”

Melon Shrub

Cut off the rind and remove the seeds from 1 whole honeydew, then cut the melon into chunks. Combine it in a blender with 1 cup fresh basil, and blend until smooth. Pour the mixture into a saucepan, add 3 cups sugar and 4 cups cold water, and simmer until the sugar has dissolved, being careful not to overheat. Remove it from the heat and let it cool, then strain through cheese cloth or a paper coffee filter. Add 1½ cups white balsamic vinegar. The shrub will keep in the refrigerator for not more than two weeks.

The Cocktail

  • 1 part Plymouth gin
  • 1 part Honeydew-basil-white balsamic shrub
  • Cava Brut float (you can use any sparkling wine)
  • Basil salt (chopped fresh basil combined with kosher salt to rim glass)

Rub a lemon or lime wedge on the outside of an old-fashioned glass, coat with the basil salt mixture. Add the gin and shrub to a cocktail shaker with ice and shake until well chilled. Pour into a salt-rimmed old-fashioned glass filled with fresh ice and top with sparkling wine.

“Bit of Tongue Cocktail”

Grapefruit Shrub

Combine 1½ cups sugar, 2½ cups grapefruit juice (I used organic), 1 cup apple cider vinegar, a pinch of kosher salt and the zest of the juiced grapefruits in a saucepan. Simmer over low heat, stirring for about 20 minutes. Remove from the heat, strain out the solids, let cool and store in the refrigerator.

The Cocktail

  • 1 part Aperol
  • 1 part grapefruit shrub
  • 1 barspoon Kubler Swiss Absinthe
  • Cava Brut float (you can use any sparkling wine)

Add the Aperol, shrub and absinthe to a cocktail shaker with ice and shake until well chilled. Pour into an old-fashioned glass with fresh ice and top with sparkling wine.

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