With Memorial Day behind us and July 4 only a few weeks away, summer parties are underway. Whether you’re hosting a backyard barbecue or a formal sit-down dinner this season, try something new with unexpected ingredients in your cocktails (think olive oil, peppercorn, dill, avocado or celery salt). Kim Haasarud, founder of Liquid Architecture and author of a new book, “101 Mojitos & Other Muddled Drinks,” provides three tasty, summer-friendly cocktails that are unique yet delish.
70% Chocolate Blood Orange EVOO Cocktail
1.5 oz Hennessy
0.5 oz Frangelico
0.75 oz 70% chocolate & stout reduction
0.25 oz agave nectar
0.25 oz half & half
10 drops Blood Orange infused Olive Oil
Garnish: orange twist
Combine all the ingredients in a cocktail shaker. Top with ice and shake vigorously. Strain into chilled cocktail glass. Garnish with orange twist.
Lemon Dill Mary
1 ½ oz Belvedere Bloody Mary
1 oz. peppercorn syrup
1 oz. lemon juice
4 heirloom cherry tomatoes
6 pieces chopped celery
2 sprigs of dill (one for garnish)
Add the lemon juice, peppercorn syrup, cherry tomatoes, celery and dill to the mixing tin. Muddle contents. Add the Belvedere Bloody Mary. Add ice and shake vigorously. Strain into iced Collins glass. Garnish with dill sprig and lemon wheel.
1.5 oz 1800 Silver tequila
0.75 oz Cointreau
1.5 oz lime juice
1.5 oz agave nectar
Half a ripe avocado
2-3 sprigs of cilantro
Kosher salt / celery salt, for rim *
Lime wedge, for garnish
Kosher / Celery Salt Rim: In a small bowl, mix 1 teaspoon of celery salt with 4 Tablespoons Kosher salt. Mix well. To rim the glass, wet outside of Margarita glass with lime wedge and dip into salt mixture. Set the glass aside. In a mixing glass, muddle the avocado with the lime juice and agave nectar. Add the 1800 tequila and Cointreau. Top with ice and shake vigorously. Strain into ice-filled, salt-rimmed glass. Garnish with lime wedge and serve.
Credit: Recipe from “101 Mojitos and other Muddled Drinks” by Kim Haasarud (Wiley & Sons 2011).