Verjus Martini

I'm typically not a martini drinker, or maker for that matter. While I know there's much discussion about technique and ingredients - vodka or gin, shaken or stirred, a little or a lot of vermouth - French or Italian, an olive or a twist. I still wonder, what's the fun in mixing a cocktail with only 2 ingredients - 3 if you count the garnish?

Then I stumbled across this tasty ingredient - Medlock Ames Verjus, and once again I'm reminded how slight variations can equal huge impact - especially when those variations have to fit in a 4 ounce glass. A half ounce of this stuff completely transforms a drink I once considered overwhelmingly strong and one-dimensional.

The subtle citrus tang of verjus, or the juice of green grapes, adds just enough depth and flavor for me to reconsider my position. I've now decided there's plenty of fun to be had mixing, sipping and remixing this classic cocktail.

Verjus Martini

2 oz gin 

I used Bombay Sapphire this time but just like vermouth, there are myriad styles of gin to try.

1/2 oz dry vermouth 

I used Noilly Prat,  but there's a full-on vermouth revival providing endless opportunities for future tweaking.

1/2 oz verjus 

I used Medlock Ames but check your fave winery for their take on it.

Lemon twist  

I'm sure you could further finesse the layers with grapefruit, lime or orange - depending on the botanicals in the gin you choose.

Combine all ingredients in a shaker over ice, shake until well chilled, strain into a stem glass and garnish.

Cheers!

Lillet Rose Spring Cocktail

Spring is in the air and Spring is in this glass. As I'm putting the finishing touches on my annual Easter Brunch menu, I'm thinking this just might be the perfect apéritif.  

I can't resist the urge to use Lillet, a delightful blend of aromatic botanicals and fortified wine, in cocktails these days. Here's a recipe and another that just might make a believer out of you too. 

Funny thing is - I didn't change a single thing about this recipe. I lifted it straight out of Martha Stewart's Easter Brunch Recipes and I'll have no shame taking full credit for it tomorrow.

Lillet Rose Spring Cocktail - Martha Stewart

Serves 6

• 12 ounces Lillet Rose
• 12 ounces Ruby Red grapefruit juice
• 6 ounces gin
• 6 edible flower blossoms

Combine 6 ounces Lillet, 6 ounces grapefruit juice, 3 ounces gin, and ice in a cocktail shaker. Shake until well chilled. Strain and divide cocktail among 3 stemmed cocktail glasses, such as Champagne coupes. Repeat. Garnish with flowers. Serve immediately.

Happy Easter!

The Vespa

The impetuous for today's drink recipe could have gone totally awry - maybe not a full-on, saloon-style brawl but a heated exchange of some fightin' words for sure!

On my last visit to this said saloon, I ordered a drink called The Lambretta. Partly because it sounded tasty and partly because that word jumps out at a vintage Vespa owner like cigarette pants and a tight sweater.

So either I'm curious or I just plain talk too much - but I inquired; "what, no drink called Vespa?" To which the bartend(ress) replied - "that is the WHOLE idea." Oh NO you did not - diss the Vespa right to my face!

I could have gone on and on about how clearly superior a Vespa is to a Lambretta in the world of vintage scooters - I mean everybody knows that right?! But instead I just quietly sipped my cocktail and smiled a knowing smile - I could tweak this drink and create my own damn recipe called The Vespa!

Here's how I see it. The Lambretta is fast, hard-edged, loud and great for racing - the Vespa is the opposite. So it stands to reason that it's imbibed namesake should be high octane if nothing else. Mixing Death's Door Gin, Ketel One Citroen Vodka and Lillet Blanc in the same glass will do that for sure AND have you steering clear of open flames.

But speed is not everything my friend. Style matters. And this where the Vespa comes in and this is how I'd slow this drink down to a smooth, styling cruisin' speed.

The Vespa

• 1/2 oz gin
• 1/2 oz vodka
• 1 oz Lillet Blanc
• 1/2 oz Cointreau
• Juice of 1/2 lemon
• Splash of orange bitters
• Twist of lemon

Place all ingredients in a shaker filled with ice, shake and strain into cocktail glass. Garnish with twist.

The Lambretta 

• Death's Door Gin
• Ketel On Citroen Vodka
• Lillet Blanc
• Fee Brother's Orange Bitters
• Stirred & served up with an orange twist 

This is just the list of ingredients per The Night Light's drink list - you're on your own for ratios. Hell, just pour. It's the Lambretta - it's supposed to be fast and you'll need to fix it anyway. 

Fightin' words!

The Bee's Knees

As I was looking for another use for the fancy gin I purchased last week, I came across this delightful concoction - The Bee's Knees.

Apparently the original recipe dates back to the 1920's, but I like this updated version I found in Epicurious which includes an infusion of fresh lavender.

Plus, I think it's just fun to say bee's knees, bee's knees, bee's knees...

If you live in the SF Bay Area, you might be interested in this list of local establishments mixing up drinks with contain honey.

The Bee's Knees

• 1/4 cup hot water
• 1 teaspoon dried lavender blossoms
• 1/4 cup honey*
• 6 tablespoons gin
• 2 tablespoons lemon juice

Mix hot water and dried lavender blossoms in a bowl. Let steep 5 minutes. Whisk in 1/4 cup honey. Strain into another bowl. Add 3 tablespoons of the honey syrup, gin, and lemon juice; strain into cocktail shaker with ice. Shake well and strain into 2 chilled Martini glasses.

*Rather than using a supermarket brand honey, I highly recommend tracking down a high-quality, hand-crafted variety for this drink. It will provide added depth to the flavor and give you one more excuse to get out and support your local farmer's market.

Cheers!

Fig Tree

I don't just like figs, I love them. I'm drawn to them on menus but can't recall ever seeing them on a drink list before. A recent visit to this place revealed a cocktail that really knocked it out of the park - the Fig Tree.

Now, before you think I'm suggesting an alcoholic version of a Fig Newton, let me clarify that the fig here refers to the leaves only which impart a delicate yet distinct flavor.

The other interesting ingredient, and new to me, is Velvet Falernum. Widely used in a host of tropical drinks, this sugarcane-based liqueur with botanicals, almonds and cloves really kicks up the flavor factor.

The drink list above indicates Nolet's gin but I used Death's Door because these people recommended it. And quite frankly, if you're spending $50+ on a bottle of booze the only thing you need to be mixing it with is ice - if you mix it with anything at all.

Fig Tree

2 oz Gin

1 oz Velvet Falernum

1 oz fresh lime juice

1/2 oz fig leaf infused simple syrup

Fig leaf simple syrup: Place 4-5 fresh fig leaves in a sauce pan with 1 cup of sugar - I like using raw or brown sugar for added depth, and 1 cup of water. Simmer for 20 minutes and allow to cool completely.

Add all of the ingredients to a shaker filled with ice, strain into stem glass and garnish with a twist of lime.

Now tell me, what's not to love about figs?