Smashing Spirits

Distilled to their very essence, these fruit-forward summer cocktails are composed of premium liqueurs, seasonal ingredients, and delectable homemade simple syrups. Read on for the recipes so you can throw a bash of your own.

Slim Profile to the Wind

Makes 1 drink

1 ½ ounces gin, such as Nikka Coffey Gin

½ ounce Green Chartreuse

¼ ounce St-Germain

Juice and pulp of ½ small finger lime (should be about ¾ ounce juice)

½ ounce Finger Lime Syrup (see recipe at right)

½ ounce celery juice

Pinch salt

Pinch Madagascar peppercorns

2 dashes celery bitters

1 sprig holy basil

Combine all ingredients except for the basil in a cocktail shaker filled with ice and shake vigorously. Strain into a rocks glass filled with ice and serve with holy basil.

Finger lime syrup

Peels of 2 finger limes (fresh yuzu or regular limes can be substituted)

½ cup sugar

½ cup water

Combine lime peels, sugar, and water in a small saucepan. Set over high heat and bring to a boil. Cook, swirling pan, until sugar dissolves. Remove from heat and cool. Strain syrup, pressing down on peels. Refrigerate until needed.

Alternative Facts

Makes 1 drink

2 ounces Lillet Rosé

½ ounce vodka

¾ ounce blood orange juice

¼ ounce lime juice

1 ounce Beaumes-de-Venise

1 small sprig rosemary

1 large sprig mint

2 culinary-use rose petals (or one drop rose water)

1 orange twist

Combine all the ingredients except for orange twist in a cocktail shaker filled with ice and shake vigorously. Strain into a rocks glass filled with ice. Twist orange over drink to release oil, and serve.

Prenup

Makes 2 drinks

3 ounces fino sherry

3 ounces dry vermouth

1 tablespoon Hibiscus Simple Syrup (see recipe below)

6 Luxardo cocktail cherries and a little juice

4 dashes orange bitters

Combine all ingredients except cherries in a tall glass filled with ice. Strain mixture into two cocktail glasses. Add ice and cherries.

Hibiscus simple syrup

2 dried hibiscus flowers

½ cup sugar

½ cup water

Combine hibiscus flowers, sugar, and water in a small saucepan. Set over high heat and bring to a boil. Cook, swirling pan, until sugar dissolves and liquid is bright pink. Remove from heat and cool. Strain syrup and discard flowers. Refrigerate until needed.

Tête-à-Tête

Makes 1 drink

½ teaspoon demerara sugar, a pinch more to taste

Juice of ¼ ruby red grapefruit and

1 strip of grapefruit peel

2 dashes orange bitters

2 ½ ounces Makrut-Infused Rye Whiskey (see recipe below)

1 piece dried wild mountain sage

Combine sugar, grapefruit peel, and bitters in a glass, and muddle. Fill glass with ice, add whiskey and grapefruit juice, and stir until the drink is ice cold. Serve with flamed sage (pass the edges through the flame from a small torch for a few seconds to slightly brown the edges).

Makrut-infused rye whiskey

½ makrut lime

750 ml rye whiskey

In a jar fitted with a lid, combine makrut and rye. Cover tightly and store in a dark place for at least four days, up to two weeks. Strain and store in a sealed bottle or jar until ready to use.

Recipes and styling by FRANCES BOSWELL

Photography by DAVID PRINCE