Drinks At Home

Is it just me, or is there more day drinking happening? There certainly is at my house. If we are not careful, there’s going to be a lot of people coming out of this quarantine with a drinking problem! I’m just kidding (hopefully). I am actually enjoying all the creativity that is coming out of this as people are forced to cook at home, and make do without eating out. And since there is a bit more drinking at home happening than usual, here are a few cocktail recipes that you can try at home.

HUGO

This is a drink that I first tried at Heaven 23 in Gothenburg, Sweden. I was immediately in love. This drink is a little fizzy, a little sweet, and definitely delicious.

2 Tbsp Elderflower liqueur, such as St. Germain or St. Elder
2 oz Seltzer or sparkling water
6 oz Prosecco
3 slices lime
6 leaves mint
4 cubes ice

Fill glass with ice. Tear and place mint leaves into glass.
Add 2 Tablespoons elderflower liqueur, 2 ounces sparkling water or seltzer and lime slices.
Fill glass to top with prosecco and give a gentle stir. Enjoy!

Recipe https://www.sipandfeast.com/hugo-spritz/#wprm-recipe-container-3101m

PEACH BELLINI

This is definitely a spring/summer drink. It’s sweet and refreshing, and who doesn’t love a peach?

4 medium ripe peaches (1 ½ pounds), plus a few peach slices for garnish if desired
1 bottle Prosecco, chilled

First, make peach purée: Peel your peaches, slice them in half, and remove the pits. Place the halved peaches in a blender or food processor, and blend until the purée is completely smooth. Peach purée is best served chilled, so place it in the refrigerator for at least 30 minutes to cool.
When you’re ready to serve, pour 2 ounces (¼ cup) chilled peach purée into a Champagne flute. Pour in some chilled Prosecco, being careful not to overflow the glass. Gently stir with a spoon to combine.
Top off the drink with another splash of Prosecco and garnish with a peach slice, if desired. Serve at once!

Recipe https://cookieandkate.com/fresh-bellini-recipe/#tasty-recipes-33930

BEES KNEES

If this sounds like a sweet little flapper drink, it’s because that is exactly what it is. It was created to cover up the taste of that good ol’ 20s bathtub gin!

2 ounces honey simple syrup
1 1/2 ounces gin
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly squeezed orange juice

Combine 2 ounces of the honey simple syrup, gin, lemon juice and orange juice in a cocktail shaker filled with ice and shake vigorously for 30 seconds.
Strain into a small chilled cocktail glass and serve.
Reserve remaining honey simple syrup for more cocktails.

Recipe https://www.platingsandpairings.com/bees-knees-cocktail/#wprm-recipe-container-9745

FRENCH 75

A classy lady drink, but not a difficult one. Just in case you’ve got some leftover champagne from celebrating the end of March!

1 lemon
3 tablespoons (1 1/2 ounces) gin
1 1/2 tablespoons (3/4 ounce) fresh lemon juice
1 tablespoon (1/2 ounce) simple syrup
1 cup ice cubes
1/4 cup (2 ounces) dry sparkling wine, such as brut Champagne, chilled

Using zester or paring knife, slice peel from lemon in long, thin spiral. Reserve lemon for another use and set peel aside.
In cocktail shaker, combine gin, lemon juice, and simple syrup. Add ice and shake vigorously for 20 seconds. Strain into chilled Champagne flute and top with sparkling wine.
Curl lemon peel around finger to create twist at least 6 inches long. Garnish drink with twist and serve immediately.

Recipe https://www.epicurious.com/recipes/food/views/french-75-242668

OLD-FASHIONED

This is my best friend’s favorite. To the dismay of some bartenders, he orders it almost every time we go out. It’s pretty good, and can also be made with rum.

sugar cube (or 1 bar spoon simple syrup)
2 dashes Angostura bitter
2 ounces rye or bourbon
Orange twist

Muddle the sugar cube and bitters with one bar spoon of water at the bottom of a chilled rocks glass. (If using simple syrup, combine bitters and one bar spoon of syrup.) Add rye or bourbon. Stir.
Add one large ice cube, or three or four smaller cubes. Stir until chilled and properly diluted, about 30 seconds. Slip orange twist on the side of the cube.

Recipe https://cooking.nytimes.com/recipes/1018343-old-fashioned

SIDECAR

This is a classic, and really, who doesn’t love walking up to the bar and saying “I’ll have a sidecar.” But since we aren’t walking anywhere, here is a recipe for you.