Two recipes from an amateur home bartender
As if this issue of Ultra Vires didn’t have enough alcohol in it already, I’m here with two wintery cocktails to spice up your winter blues! I spent a lot of time during lockdown last year in Toronto’s most exclusive cocktail bar (i.e., my house) working on my bartending skills. These are two of my favourites to come out of those dark times.
Smoky Rosemary Negroni
For those cosy nights sitting by the fireplace, reminiscent of a holiday turkey dinner.
Ingredients:
1 oz. gin
1 oz. sweet vermouth
1 oz. Campari
½ oz. rosemary-infused simple syrup (see recipe below)
Directions:
1. Torch dried rosemary and capture smoke in a rocks glass.
2. Combine all ingredients in a mixing glass, add ice, stir.
3. Strain into rocks glass over ice.
4. Garnish with a fresh sprig of rosemary.
London Fog Gin Fizz
The cooler weather makes me want to curl up with a nice cup of hot tea. This cocktail isn’t that, but there technically is tea involved.
Ingredients:
2 oz. gin (ideally with floral notes)
1 oz. egg whites (pro tip: buy them pasteurized in a carton)
½ oz. lemon juice
½ oz. earl grey tea-infused syrup (see recipe below)
Club soda or sparkling water to top off
Directions:
1. Combine all ingredients in a cocktail shaker with ice.
2. Shake for 30 seconds.
3. Remove ice, shake again for 1 minute to get the egg whites nice and foamy.
4. Strain into glass, top with club soda or sparkling water.
Infused Simple Syrup
1. Bring 1 cup water and 1 cup sugar to a boil, simmer for 3-5 minutes.
2. Remove from heat.
3. Add 3-4 sprigs of rosemary or 3 bags of earl grey tea (but not both!) and let steep for 30 minutes.
4. Strain.
