By Josh Seaburg
Trapped at home? Tired of drinking the same old hooch. Well, we’re here to help with some great cocktail recipes from the best bartenders in the area.
The base spirit is Cointreau. This orange liqueur typically is a secondary ingredient but here it fits well in the mix, bolstered by Aperol, orange marmalade and nigori sake, an unfiltered variety. True to Super P’s style, it has a light body yet remarkable presence of flavor. Each ingredient is identifiable and blends seamlessly into the next. It’s light and bright enough for summer but has a depth that lends itself well to cooler weather.
1 ounce Cointreau
¾ ounce nigori sake
½ ounce Aperol
½ ounce fresh lemon juice
¼ ounce honey syrup
3 drops orange blossom water
1 teaspoon orange marmalade
1 egg white
Combine all ingredients in a tin, dry shake (without ice) to emulsify the egg white, then add ice and shake again. Strain into a chilled cocktail glass.
Historically, the origins of your favorite cocktails lie in punch. The name comes from the Hindi word pansch, which means “five” and refers to the handful of components these concoctions were made with, first in India and then imported to England in the 17th century. Initially punch was a combination of arrack (a rum made from red rice), citrus, sugar, water and nutmeg. People gathered around a bowl or three in the days before single-serve cocktails.
Today, punch is seeing its popularity return. The appeal for bars and home consumers is similar: You can do the prep work ahead of time and serve delicious drinks en masse. There are infinite variations, but a basic formula can be explained with this mnemonic aid: “One of sour, two of sweet, three of strong, four of weak.” The sour should always be fresh citrus juice, but from there the possibilities are endless. The sweet could be honey- or other flavored syrups, or oleo saccharum, the oil extracted from citrus peels using sugar. Strong, of course, refers to the spirit, and weak is the dilution, which can be soda water, Champagne or even something flat such as black tea.
Calculating your spirit is the best way to start; plan for an ounce and a half per serving. From there, determine how many servings you’ll need and then apply the easy math of 1/2 ounce sour, 1 ounce sweet, 1 1/2 ounces strong, 2 ounces weak per drink. No matter the recipe, it’s as easy as combining all ingredients with plenty of ice and garnishing if you choose.
1 part fresh lemon juice
2 parts lemon oleo saccharum (equal parts sugar and washed lemon peels, allowed to sit until the sugar dissolves)
3 parts bourbon of choice, ideally something high proof
4 parts iced black tea
1 part fresh lime juice
2 parts strawberry syrup (equal weights fresh strawberries, white sugar and water; blend until incorporated, then strain)
3 parts Rujero Singani (delicious Bolivian brandy; pisco will work in a pinch)
4 parts carbonated water
The People Pleaser
1 part fresh lemon juice
2 parts hibiscus syrup (equal parts brewed hibiscus tea and sugar)
3 parts clear spirit (gin, vodka, tequila and rum all work equally well)
4 parts dry sparkling wine
This tipple turns a classic Irish coffee on its head, combining Irish whiskey with cold brew coffee syrup and Peychaud’s bitters. The twist is a flavored ice sphere made from Town Center Cold Pressed’s proprietary pistachio “mylk.” The combination of pistachio milk and a secret blend of spices is aerated and frozen into a sphere, which transforms the drink as it melts from a boozy coffee old-fashioned into a playful spiced latte. It’s a well-thought-out beverage that rewards patience.
2 ounces Slane Irish Whiskey
½ ounce cold brew syrup (made from equal parts cold brew concentrate and demerara sugar)
2 dashes Peychaud’s bitters
Combine all ingredients in a mixing glass. Add ice and stir. Strain over a pistachio “mylk” sphere.
For the pistachio “mylk” sphere:
Pour pistachio “mylk” (available at all Town Center Cold Pressed locations) into a shaker. Shake without ice to aerate and pour into an ice ball mold. Freeze overnight or until solid. For people with nut allergies, whole milk can be substituted.