Berry Shrub (Nonalcoholic)

Use almost any berry or fruit to make this refreshing beverage

Shrubs were all the rage during colonial times, both here in the US and in Britain.

Shrub syrup is usually made from fruit preserved with vinegar and sugar. Berries are a popular choice of fruit – and they’re our favorite.

Shrub syrups tend to be used in drinks (with or without booze). Today we’re making a nonalcoholic shrub drink, so you can serve this one to the whole family. It’s easy to make too. Just add shrub syrup to soda water and you’ll have an old-timey beverage that’s better than commercial sodas.

So mix one up and quaff like Alexander Hamilton. No wig required.

The Jack Rose Cocktail

Drinks authority David Embury called this one of his “six basic cocktails”

So who is this David Embury? And what is a “basic cocktail,” anyway?

Patience—all will be revealed in time. But first, we need to introduce this tasty delight.

The Jack Rose is made with applejack, a variety of apple brandy. Applejack goes back a long way—it was extremely popular in North America during colonial times, and was the first spirit to be licensed for commercial production in the United States.

This drink is simplicity itself to make. Pour a slug of applejack, add freshly squeezed lime juice (or lemon—your choice), splash in some grenadine (the real stuff, please), and mix with ice. The result? An appealingly tart drink with just the right balance of sweetness. Not to mention gorgeous color.

The Jack Rose is perfect for sharpening appetites before an autumn dinner. Especially that big dinner you may be planning for the 4th Thursday of November (you know, the one they call Thanksgiving).

The Alaska Cocktail

Icy flavor that’s bracing as a glacier 

When you think of Alaska, you might picture whales or ice floes. But cocktails? Not so much.

Let’s change that. Because the Alaska Cocktail is perfect for transitioning into the cooler weather we’ll be seeing soon in the Northern Hemisphere.

Drink it before dinner, and it lightens up heavier autumn fare. Sip it at the last summer cookout, and it will console as you put the Weber away for winter.

The Blue Hawaii Cocktail

Elvis lives!

Hawaii was on fire in the early 1960s. And not just from volcanoes. It had become a state in 1959, the 50th to join the US. Then Elvis Presley made a hit movie called “Blue Hawaii” in 1961 — just as a cocktail of the same name was gaining popularity.

These events combined to generate a burst of interest in the Hawaiian islands, at the same time that jet travel was making them accessible to mainlanders. The Elvis movie in particular highlighted the beauty and fun available in what was (for most people) still an exotic part of the world. It also didn’t hurt that Tiki restaurants — very popular at the time — were drawing attention to Polynesia, the ultimate source of Hawaiian culture. No wonder Hawaii became such a popular vacation choice (and has remained one ever since).

But even if you can’t jet off to Honolulu, you can still enjoy a taste of tropical paradise with this blue-hued drink. Mix up a round and let your imagination set the scene: pristine beaches, cloudless skies, sighing surf. Elvis bobblehead optional. 

The Hula Hula Cocktail

A brunch-friendly Tiki drink  

Tiki drinks live large.  They tend to be high-volume cocktails perfect for slow sippin’ by the pool, or as party fuel on a summer evening.  But their outsize presence means they don’t work well as brunch beverages or pre-dinner aperitifs. 

Except for the Hula Hula.  This drink is modestly sized (tiny, in fact, by Tiki standards).  It also doesn’t have the high booze quotient of the Zombie or even the Mai Tai, so it’s morning-appropriate, with a juicy flavor that complements brunch fare. If you elect to have it as a pre-dinner drink, the Hula Hula will leave your palate in shape to appreciate the meal. And unlike many Tiki drinks, it doesn’t call for multiple liquors or exotic, hard-to-source ingredients.

Almost everyone likes the Hula Hula. Its citrus component makes it perfect for brunch, but it satisfies those who want something stronger than orange juice. Just think of it as OJ’s evil twin.

The Scorpion Cocktail

A party-perfect Tiki drink from Trader Vic

The Scorpion Cocktail is legendary.  Multi-legendary, in fact — there are so many “authentic” versions of this drink that no one really knows which was the original.

But we do know that it became one of Trader Vic’s best-selling Tiki drinks, along with the Mai Tai and Fog Cutter.

The Scorpion (aka the Scorpion Bowl) was typically mixed in quantities large enough to serve several people — and it made a memorable impact. It showed up in a communal ceramic bowl with “feet” that looked like topless Tahitian babes. A gardenia floated serenely on top. Drinkers would use long straws to sip from the bowl while admiring the botanical feature.

My Scorpion recipe is meant for one. But if you want to serve this drink in quantity, don’t fret. In the Notes, I provide a scaled-up version that’s fit for a crowd. You’ll need to source your own gardenias though.

The Volcano Bowl Cocktail

Long straws keep your hair away from the flaming “lava”

Tiki drinks strive to be exotic — which is why they’re often served in unique mugs and glasses.  And one of the best Tiki potions is the Volcano Bowl Cocktail (sometimes called the Flaming Volcano). 

Traditionally, this drink is served in a communal volcano-shaped bowl (usually one adorned with “South Sea” images — the tackier the better).  It tends to be prepared in hefty quantities — enough for four people (or at least two particularly enthusiastic drinkers).  Everyone sips from long straws to avoid getting singed by the flaming crater at the center of the bowl.

Unless you’ve been to a Tiki- or Polynesian-themed restaurant, you may never have sampled one of these.  After all, your local housewares shop probably doesn’t carry volcano bowls.  And unless you’re serving a crowd, the quantities that most recipes yield are a bit unrealistic for a casual before-dinner drink.

But no worries.  You can easily scale down this recipe and serve the drink in an ordinary glass. 

Or, if you’re planning a party, why not go all out?  It’s easy enough to buy volcano bowls online.  And this recipe is perfect for a crowd.

So light those Tiki torches, don a flower lei, and mix up a Volcano Bowl Cocktail.  (Just check your fire insurance first.)

The Maiden's Prayer Cocktail

The sunny, citrus flavor makes this a perfect pre-dinner drink for summer

On hot summer days, drinks like the Cuba Libre, the Gin Rickey, the Mojito, and the Gin and Tonic rule. They’re just right for lazy, hot hours by the pool or at the beach — where you want a nice, slow sipper that cools you down and takes a while to finish.

But when the sun goes down, most of us want something less voluminous — but still with bracing and refreshing flavor. We could try old favorites like the Martini or the Manhattan Cocktail, of course, but they seem way too heavy for a warm-weather drink. How about something lighter, preferably with a sunny citrus flavor?

Something like the Maiden’s Prayer. This delightful combination of dry gin, Cointreau, lemon juice, and orange juice delivers an authoritative flavor that sharpens your appetite for dinner, but isn’t too boozy for hot summer nights.

And it’s a drink most of your friends probably haven’t heard of.  So when you serve it, they’ll admire your vast knowledge of cocktails (and your good taste in drinks).  Go ahead and take a bow – you deserve it for introducing them to a top-flight tipple.

The Cuba Libre Cocktail

AKA Rum and Coke, this highball will slake your summer thirst

“Cuba Libre!” (Free Cuba!) was the battle cry of the Cuban Liberation Army during the country’s War of Independence (which became known as the Spanish-American War when the US intervened in 1898).  This rallying cry bequeathed its name to one of the world’s most famous drinks — one that many of us just call Rum and Coke. 

The Cuba Libre is often the first mixed drink that people sample in their youth.  Problem is, those college dorm bartenders tend to just pour glasses of rum and top them up with Coke — none of that fancy measuring!  And they generally leave out a key ingredient:  lime juice.  Which is a shame, because citrus takes the Cuba Libre to a whole ‘nother — and better — level. 

Lime adds a tingle of tropical delight that makes the Cuba Libre an excellent choice for long, slow sipping.  The drink is a tasty way to battle the hot afternoons we’re experiencing now in the US.  You can even skip the booze (but keep the lime) for a wonderfully tasty mocktail — perfect for youngsters, not to mention designated drivers.

So mix up a Cuba Libre — and free yourself from the summer heat.

The Harvey Wallbanger Cocktail

It’s like liquid sunshine, dude

The Harvey Wallbanger is a refreshing mix of vodka, orange juice, and Galliano liqueur. Its sunny flavor is perfect for poolside sipping, and it makes an ideal brunch drink if you’re looking for an alternative to the Bloody Mary Cocktail or the Mimosa.

The Harvey Wallbanger was among the most popular cocktails of the 1970s.  There’s confusion about how the drink originated (more on that later).  One thing is certain, though.  Its rise to prominence was fueled by a successful advertising campaign that featured a cartoon surfer in sandals.  His slogan?  “Harvey Wallbanger is the name and I can be made.”  (Yeah, I know.)

Fortunately, this drink is tasty enough to live down those 70s associations.  It’s also exceptionally easy to mix, and you can even lower the alcohol content if you choose.  Which means you can enjoy two or three of these over a lazy afternoon, and still be alert and ready to party that night.  Or be in shape to catch the big wave when it rolls in.

Royal Bermuda Yacht Club Cocktail

More refreshing than a tropical sea breeze

The Royal Bermuda Yacht Club began “under a calabash tree” in 1844, founded by British army officers and Bermudian sailing enthusiasts (“royal” was added to the name in 1846, after Prince Albert became a patron of the private club). In the 1940s, Trader Vic popularized its namesake cocktail.

The club co-hosts the Bermuda Race, a biennial yachting competition that is the world’s oldest regularly scheduled ocean race.  It begins in Newport, Rhode Island and ends (where else?) in Bermuda.

Of course, Newport has hosted a lot of yachting races, including the most famous of them all, the America’s Cup (from 1930 to 1983).  Speaking of which, this September will see the 34th sailing of that fabled race.  And earlier this week, the Louis Vuitton Cup races (to determine which team will challenge the current holder of the America’s Cup) started in San Francisco.

All of this has put us in a seafaring mood here at Kitchen Riffs central — and made us ponder what beverage we should enjoy while following the racing events.  Well, what could be more appropriate than the Royal Bermuda Yacht Club Cocktail?

This refreshing mix of Barbados rum, lime, Cointreau, and falernum has a tangy tropical taste that goes down easy.  It’s perfect for beating the summer heat we’re now experiencing in most of the US.

Best of all?  You don’t need to wear one of those silly little yachting caps to enjoy it.

The Gin Rickey Cocktail

This refreshing drink is “air conditioning in a glass”

In the US, July can be the hottest month of the year.  So most of us are eating light — and drinking lighter — to avoid overheating. 

Sure, these days we have air conditioning.  But what to do at all those outdoor functions that seem to be so popular this time of the year?  Like tomorrow’s big Independence Day blowout?

Enter the Gin Rickey.  This refreshing mix of lime, gin, and club soda (or seltzer) is the ultimate cooler.  It’s a tall drink that takes a while to finish — giving you time to enjoy its great flavor without risking overindulgence.  And for those avoiding alcohol, it’s easy to make a mocktail version.

July 4th is America’s birthday.  And it just so happens that this drink was created in our nation’s capital (circa 1883).  It has even been designated Washington, DC’s “native drink.”

So it’s practically our patriotic duty to drink a Gin Rickey on the 4th of July, don't you think?

The Bacardi Cocktail

This cool, refreshing drink screams summer

Hot summer weather is visiting most of the US, so we’re all searching for cool, refreshing beverages. 

One of the best (and prettiest) is a drink that was extremely popular in the 1930s and 40s:  The Bacardi Cocktail.  It combines white rum with freshly squeezed lime juice to create a tangy elixir that’s sweetened with grenadine. 

This drink is essentially a Classic Daiquiri, with grenadine replacing sugar or simple syrup. But there’s one big difference: For a daiquiri, you can use any brand of white rum. For a Bacardi Cocktail, you must use the Bacardi brand. Not because Bacardi has any special flavor characteristics that are essential to this drink, but because it’s illegal to use anything else.

At least, that’s what the New York Supreme Court decided in 1936.

The Caipirinha Cocktail

Fresh lime adds zing to Brazil’s national cocktail

The Caipirinha (pronounced kai-pee-REE-nyah) has been popular in Brazil for a century. But the rest of the world has only heard about it in the past decade or two.

Why the time lag? Mostly because the main ingredient in the drink — a rum-like spirit called cachaça (pronounced ka-SHAH-suh) — was only rarely sold outside Brazil. That’s changed now, so the Caipirinha (and cachaça) are becoming better known.

What does it taste like? Well, imagine a cross between a Mojito and a Classic Daiquiri, though with a bit more presence. If you like either of those drinks, you’ll probably like the Caipirinha.

In fact, you might like it even better.

The Dark and Stormy Cocktail

Perfect for the hot and thirsty

The Dark and Stormy is a refreshing mix of dark rum and ginger beer (the latter is a nonalcoholic carbonated soft drink similar to root beer — but spicier and more grown up, IMO). This cocktail originated in Bermuda, created by the makers of Gosling’s Black Seal Rum (more about that in the Notes.)

In the US, the Dark and Stormy is primarily a summer cocktail. It’s a tall cool one with terrific flavor. Carbonation gives it the refreshing and easy-to-drink quality of beer, while dark rum adds just the right amount of oomph. Add a squeeze or two of (optional) lime, and you’ve got a perfect picnic cooler.

With Father’s Day coming up this weekend in the US, lots of people are planning cookouts and barbecues. Why not add the Dark and Stormy to your menu? Despite the name, it’s a fun drink that will make your guests feel bright and sunny. Guaranteed!

The Algonquin Cocktail

Named After the Hotel Made Famous by the Roundtable Literary Set

In the years after World War I, a group of New York City writers, critics, and assorted artsy types met for lunch almost daily at the Algonquin Hotel on West 44th Street (the theatre district). This articulate group — masters of both witty repartee and practical jokes — initially dubbed themselves the “Vicious Circle.” But they quickly became known as the Algonquin Round Table, after the seating space they staked claim to in the hotel dining room.

During the group’s heyday (from 1919 to about 1929), it included Robert Benchley, Heywood Broun, George S. Kaufman, Harpo Marx, Dorothy Parker, Harold Ross, Robert E. Sherwood, and Alexander Woollcott, among others.  Many Roundtable members were already famous; others soon became so.  And they helped launch The New Yorker magazine (founded in 1925 by Round Tabler Harold Ross).

This was a hard-drinking bunch — even by the standards of those hard-drinking days.  But Prohibition started in 1920.  So, although the Algonquin has at least one cocktail named after it, Wikipedia informs us that the hotel was officially “dry” during the time the Round Table set met there for lunch.

More about that later.  First, let’s mix up an Algonquin Cocktail!

Irish Coffee

Perfect for Saint Patrick’s Day

March 17th is the feast day of Saint Patrick, the best known of Ireland’s patron saints (the others are Saints Brigid and Columba). Saint Patrick’s Day is celebrated by people of Irish descent around the world — and by those of us who decide to become Irish, at least for the day.

In the US, we’ll consume a lot of Corned Beef (which is good stuff) and green beer (which usually isn’t). For a much better drink, try Guinness. Or better yet, Irish whiskey.

Prefer your liquor in the form of a cocktail? Then let’s mix up an Irish Coffee.

A sip or two of this excellent elixir, and you’ll be ready to get your Irish on.

Eggnog

Make This Winter Classic Now to Enjoy Over the Holidays

Eggnog (or Egg Nog) enjoys seasonal popularity between Thanksgiving and New Year’s Day.  Then it drops off our radar screens for the rest of the year.  Which is OK by me — certain foods are best savored seasonally.  And nothing says “holiday season” like Eggnog.

But when was the last time you tasted the real thing?  Yeah, you’ll find shelves of “Eggnog” in your grocer’s dairy case this time of the year (usually non-alcoholic; it’s up to you to add the booze).  But the commercial stuff pales in comparison to what you can make at home. 

Eggnog is a snap to make.  My recipe takes only a few minutes.  But the mixture should age a week or more for peak flavor.  So now’s the time to whip up a batch if you want Eggnog for the holidays. 

Gin and Tonic

This Ultimate Summer Cooler Originated as a Health Drink

We’ve endured relentless heat these past few weeks, and I’ve been searching for ways to cope. I’ve found that Gin and Tonic, with its crisp effervescence, makes a great summer cooler.

When you’re suffering from summer doldrums, a G and T is the perfect remedy. Which seems fitting for a cocktail that originated as a medicinal drink.