San Francisco summer is in full bloom. City-goers are always seeking refreshing and fruity beverages to wash away the heat.
Here are three cocktails that redefine what a fruity cocktail really means, from coconut and hibiscus infusions to incorporating low ABV spirits.
9 Deaths of the Ninja
By Jacques Bezuidenhout at Wildhawk
Coconut infused spirits have officially broken the old mold, and have expanded to the world of elegant infusions. The 9 Deaths of the Ninja incorporates both raw-infused coconut whiskey along with toasted coconut as a garnish, pairing it with a French Pear Eau de Vie and White Port that lightens the mood and gives the cocktail a summery feel, with egg whites to lends the cocktail depth in mouthfeel.
- 2 oz. Coconut Whiskey*
- 1/4 oz. Pear Eau de Vie
- 3/4 oz. White Port
- 1/2 oz. Simple Syrup
- 1/2 oz. Egg White
Preparation: Combine all ingredients in a shaker tin with ice and shake hard. Double strain over fresh ice in rocks class (preferably a ninja cup) and garnish with toasted coconut flakes.
25 oz. Kikori Japanes Whiskey, 1 cup Toasted Coconut and 1/4 cup fresh coconut meat. Add ingredients to a Cambro and let macerate for approximately 2 days. Strain when ready after a testing taste to desired strength.
By Elizabeth Montana at Forgery
Hibiscus infusions have long been tied to the notion of ‘girly’ cocktails due to the bright pink color that’s transferred to the spirit. Forgery embraces the color and utilizes other spirits to create a well balance cocktail, with a light and dry fortified wine, Rainwater Madeira, and adds in the ubiquitous summer spirit of England; Pimm’s. Bitter lemon soda and grapefruit plays off the tartness of Pimm’s and highlighting the spices, all while being the most refreshing cocktail and balanced cocktail that just happens to be deep pink.
- 1 1/4 oz. Hibiscus-infused Elyx Vodka
- 1 oz. Pimm’s
- 1/2 oz. Rainwater Madeira
- 1 1/2 oz. Bitter Lemon Soda
- 1/2 oz. Grapefruit Juice
- 1/4 oz. Lemon Juice
- 1/4 oz. Simple Syrup
- 1 Strawberry, Cut into Pieces
Preparation: Muddle a strawberry, then build ingredients in shaker. Strain over cobbled ice in a pint glass and garnish with sliced strawberries and lemon wheels.
Yellow Chartreuse, the tamer option to its counterpart, Green Chartreuse, is lighter in body and viscosity while still maintaining a herbaceous quality that packs a punch. Paired, of course with gin, is highlighted with produce that help balance out the spirit forward nature of gin and chartreuse; fresh strawberries, basil and lemon.
- 1 1/2 oz. Sipsmith Gin
- 1 oz. Straberry-Lemon Syrup
- 3/4 oz. Lemon Juice
- 1/4 oz. Yellow Chartreuse
Preparation: Build all ingredients into a shaker tin and fill with ice. Shake hard and strain in a coupe glass. Garnish with a basil leaf.
Photo Courtesy of Dylan Peters