I live in San Diego, home of temperate weather nearly all year around. The flip side of this is that, when it’s hot and humid like it is now, I really feel it. We don’t even own a fan; normally the breeze from the sea is enough, but today it’s 85 degrees and muggy in our apartment. Naturally, I did what any thinking person does in situations like these: searched the internet for a cooling cocktail. The one I ended up drinking is an upcoming post, but my runner up was from Forbes 10 Cool Summer Cocktails list. The fancy picture is from that article and shows a drink I plan on making soon: the Campari Smash. It’s mainly Campari and limoncello, both of which I happen to have. They have lots of other drinks, so take a look, make a drink, and cool down.
Picked up a bottle of Pisco to try a Pisco Sour and are now looking for other Pisco-based drinks to try? By a strange coincidence, I am as well! This is a much simpler drink, and not as fun as the Pisco Sour, but still enjoyable. I’ve also seen it referred to as simply a “Chilcano.”
Pour a shot or two of Pisco over ice into whatever tumbler or highball glass you have handy. Fill with ginger ale. Add in a squirt of lemon juice and a shake or two of angostura bitters. Garnish with a slice of lemon.
As you can see, it’s an exact recipe. The core of it is Pisco and ginger ale similar to a rum & coke. In fact, I’ve seen some recipes that stop right there, and that’s an enjoyable drink. If you’re feeling like you simply must measure things, 6:1 ale to Pisco seems about standard. The lemon juice and bitters make it more fun, but it’s a subtle change. This is a summery drink, which Christy also enjoys sampling.
Ok, it’s nowhere near as cool as the rhyming version, but here is the recipe for Mulled Wine I’ve been tinkering with:
8 cups (about 2.5 bottles) red wine (you want something decent, fruity and cheap. Charles Shaw Cabernet Sauvignon is what I’m going to try next)
1 cup of brandy (I use Asbach Uralt)
1/2 cup sugar (this should probably be brown sugar, but I haven’t tried that, yet)
3 cinnamon sticks
8 whole cloves
1 orange (sliced)
1/2 lemon (sliced)
dash of allspice
1/2 tsp or so of freshly ground nutmeg
Pour it all together and try to warm it. This is where I’m still having some difficulty, as you need to get it as hot as possible without boiling the alcohol off (look for white steam). On an electric stove (suckage) it’s a click or so above low. I let all this heat up for about an hour before serving.
It should be noted that this is very tasty, especially on a cold fall evening. See that cup of brandy? It’s why everyone is tipsy.