IN THE SPIRIT
Just the Two of Us
Cocktails you don’t have to post on social media
By Tony Cross
This month is
for the couples. Yes, love is in the air . . . or is it the sound of greeting card and chocolate companies rubbing their hands together, ready to rake in millions? Maybe it’s both.
PHOTOGRAPH BY TONY CROSS
Regardless, Valentine’s Day is one of, if not the busiest nights of the year if you’re in the restaurant business. I always recommend not going out the night of. Chances are, the establishment of your choosing will be slammed, the menu will be limited (and probably overpriced), service will be spotty, and you’ll feel rushed. Instead, go out the weekend before or after and, on Valentine’s Day, stay home and cook. Making drinks together can be fun, especially if you keep it simple. Below are some suggestions for you two lovebirds to tackle. The first is very valentine-y. The rest are uncomplicated and varied — a little something for every romantic taste bud.
Bitter French
This is a cocktail from bartender Phil Ward. It’s a subtle spin on the classic French 75 cocktail. The addition of Campari gives this drink a slight bitter flavor, which tastes incredible. If I happen to have strawberries in my fridge, I’ll muddle one while whipping this up. It’s a nice compliment to an already great classic. 1 ounce Plymouth gin (It doesn’t have to be Plymouth, but know that this gin is soft and not very juniper-forward. You know, juniper . . . the reason people who hate gin, hate gin?)
The Art & Soul of the Sandhills
1/4 ounce Campari 1/2 ounce lemon juice 1/2 ounce simple syrup Dry Champagne or any dry sparkling wine 1 grapefruit twist If you’re going to include a strawberry, muddle in a cocktail shaker. Shake all ingredients (minus grapefruit twist and Champagne) with ice, then doublestrain into a Champagne flute or cocktail coupe. Top with Champagne. Express oils of grapefruit twist over cocktail and discard.
Sidecar
The original recipe from this classic only calls for three ingredients: cognac, orange liqueur and lemon juice. However, to me, adding just a touch of rich simple syrup gives this cocktail a better mouthfeel. 2 ounces cognac (Remy Martin works fine, but use Pierre Ferrand 1840 Cognac if you can get it) 3/4 ounce Cointreau 3/4 ounce lemon juice 1 barspoon rich simple syrup Rich simple syrup: Combine two parts sugar to one part water in a pot and stir over medium heat until sugar has dissolved. Let cool and refrigerate. It keeps for up to a month. Combine all ingredients in a cocktail shaker with ice and shake hard for 10 seconds. Strain into chilled cocktail coupe. No garnish.
Brandy (or Gin) Alexander
This is a classic dessert cocktail. If cognac isn’t your thing, substituting gin makes this drink worthwhile. May I recommend Sutler’s Spirit Co. out of Winston-Salem? When it comes to crème PineStraw
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