SUMMER COCKTAILS # 8

Swiss Cartel

INGREDIENTS
1 ounce (30ml) Carpano Antica sweet vermouth
1 ounce (30ml) Gran Classico
1 to 1 1/4 ounces (30 to 37ml) reposado tequila, such as Pueblo Viejo
Orange twist, for garnish
DIRECTIONS

Add sweet vermouth, Gran Classico, and tequila to a mixing glass and fill with ice. Stir until well chilled, about 15 seconds.

Add a large ice cube to a rocks glass. Strain cocktail into rocks glass. Express orange twist over drink and add as garnish. Serve immediately.

Paloma Point

INGREDIENTS
3/4 ounce (22ml) Punt e Mes
3/4 ounce (22ml) Campari
1/2 ounce (15ml) mezcal
1 ounce (30ml) fresh juice from 1 grapefruit
1 dash orange bitters
2 ounces (60ml) club soda
DIRECTIONS

Add Punt e Mes, Campari, mezcal, grapefruit juice, and orange bitters to a cocktail shaker and fill with ice. Shake until chilled, about 10 seconds. Unseal shaker and add soda. Strain into an ice-filled Collins glass and serve immediately.

El Diablo con Limón

INGREDIENTS
10 lemons
1 cup plus 2 tablespoons (210g) sugar
8 ounces (240ml) brewed black tea, cooled
20 ounces (590ml) silver tequila, such as Cabeza
4 1/2 ounces (135ml) crème de cassis, such as Giffard Cassis Noir De Bourgogne
51 ounces (1 1/2 liters) chilled seltzer or club soda
DIRECTIONS

Bring lemons to room temperature, then roll firmly against the counter to soften their rinds. Halve and juice; pour juice into a sealable container and refrigerate. Cut rinds into 1-inch chunks. Toss with sugar in a large nonreactive mixing bowl, cover tightly with plastic, and let stand at room temperature, stirring every 20 minutes or so to redistribute sugar, for 1 hour.

Add tea and 13 ounces of reserved lemon juice to mixing bowl. Stir, then strain through a nonreactive fine-mesh strainer or piece of cheesecloth into a glass or ceramic pitcher or punch bowl. Stir in tequila and creme de cassis. At this point, the mixture can be covered and refrigerated up to 10 hours.

When ready to serve, stir well, then add seltzer or club soda. Serve in ice-filled glasses, stirring to dilute slightly.

Suns 'n Roses

INGREDIENTS
For the Stone Fruit Syrup:
8 ounces (240ml) water
1/2 cup (100g) sugar
1/4 vanilla bean, split
1/4 cup dried apricots (6 pieces; about 50g), diced
1/4 cup diced fresh peach or nectarine (about 1/2 nectarine or peach; 50g)
For the Punch:
10 ounces (300ml) Stone Fruit Syrup
15 ounces (450ml) aged rum (such as Flor de Caña 7 Year)
12 ounces (360ml) brewed white tea, cooled
6 1/2 ounces (200ml) fresh lemon juice, from 6 to 8 medium lemons
Mint sprigs, for garnish
DIRECTIONS

For the Stone Fruit Syrup: Add water, sugar, and vanilla bean to a small saucepan and bring to a simmer, stirring to dissolve sugar. Add dried apricots and simmer for 5 minutes, then remove from heat. Let stand for 5 minutes, then remove vanilla bean and pour syrup and fruit into a blender. Add fresh peach or nectarine and blend until smooth. Strain through a fine-mesh strainer, if desired, for a more polished appearance. Syrup can be used immediately or refrigerated for up to 1 week.

For the Punch: Add Stone Fruit Syrup, rum, tea, and lemon to a pitcher. Serve immediately or refrigerate up to 6 hours. To serve, pour punch into ice-filled glasses, each garnished with a mint sprig.

Frozen Jungle Bird

INGREDIENTS
3 ounces (90ml) fresh pineapple juice (from about 1 1/2 cups or 200g fresh pineapple chunks; see note above)
1/2 ounce (15ml) Grade B maple syrup
1 ounce (30ml) fresh juice from 1 to 2 limes
1 1/2 ounces (45ml) Campari
1 1/2 ounces (45ml) blackstrap rum (such as Cruzan)
1 1/2 ounces (45ml) Navy-strength Jamaican rum (such as Smith & Cross)
8 standard ice cubes (about 160g)
Pineapple leaves, for garnish (optional)
DIRECTIONS

Add pineapple juice, maple syrup, lime juice, Campari, blackstrap rum, and Navy-strength rum to a resealable container. Seal and freeze at least 4 and up to 10 hours.

When ready to serve, pour chilled cocktail mixture into blender. Add 8 ice cubes and blend until uniform. Divide between 2 glasses. Serve immediately with pineapple-leaf garnish, if desired.