When SoBou’s executive chef Juan Carlos Gonzalez was ordering cases of perfectly in-season satsuma, a Chinese seedless and easy-peeling orange, bar chef Laura Bellucci felt she had to do a cocktail using the sweet fruit. “I really like working with Amaro Montenegro and wanted to create something really floral and delicate to go with the citrus juice.”
This red-tinged cocktail by Erick Castro at San Diego’s Polite Provisions gets its heady fragrance from syrup steeped with rose petals, while Aperol lends bittersweet pink grapefruit and orange notes. “The scent of flowers in bloom is such a visceral experience that is so difficult to capture in a drink,” says Castro. “Having tried rose petals in tea, I was confident that it would lend itself to the steeping process well.”
Wine, fruit and booze—what’s not to love?
Created in the 1970s, the Tequila Sunrise adds tequila to the citrusy and sweet ingredients popular in many cocktails during the party decade. Make this classic cocktail for a small sunrise whenever you want it.
Joy Wilson, aka Joy the Baker, has created this perfectly springy and bubbly brunch drink found in her book Over Easy. The citrusy cocktail for a crowd perfectly combines the whimsy of sherbet we all know and love from childhood with the adult effervescence of a weekend morning Mimosa. The result is simple yet brilliant.
Pamela Wiznitzer of Seamstress in New York City thinks that if you have just one drink, you might as well Make It Count. This lovely red-hued cocktail takes the bitterness of Campari and mellows it out with a little honey syrup and sweet blood orange. It gets a little sparkle from soda water and proves perfectly refreshing on hot day or as an after-dinner treat.
Yep, that’s a baby back rib garnish.
Consomme gets boozy on this woodsy adventure.
Spike your Jewish Penicillin with a shot of gin.
Whoa: applejack, cider and a shot of stock.