The Fruit Cocktail

Cocktails have evolved greatly since the 1930s when the Thin Man’s Nick and Nora lined up their classic gin and vermouth martinis.

Today’s mixologists create inspired artisan cocktails using local spirits, seasonal ingredients and unexpected flavors such as as ginger and rosemary. My favorite of these integrate fresh fruit like blackberries, blueberries, cherries— even rhubarb. You don’t need to live near a hip urban bar to enjoy these swank cocktails.

At New Haven Connecticut’s 116 Crown, mixologist John Ginnetti conducts master classes in the art of the cocktail. His extensive and inspired menu uses categories such as “Refreshing and Light,”  “Aromatic and Subtle” and “Flavorful, Complex & Diverse” to classify his drinks. Example: John’s  “Four Thieves” falls into his Refreshing and Light category.

Four Thieves, 116 Crown; New Haven, CT

Organic house-infused blueberry vodka, cointreau, lime juice, simple syrup soda. Served on the rocks with glassy square ice cubes and a spear of plump local berries. Perfectly balanced, light and not too sweet.

I am not usually a whiskey drinker, but John has created a special cocktail this summer called the “Doc Holiday” that has changed me. The   potency of the single barrel Michter’s Rye is concealed by the flavor of a freshly muddled native strawberry and DePaz Cane Syrup. A dash of fresh lime and lemon juice give it a bright finish. Remember though, the Doc Holiday is named after the infamous “gunslinger” from the Old West; its effects are quite strong! (John says “I changed the spelling of Holliday [to "Holiday"] to remind folks to take it easy.”)

Doc Holiday
John Ginnetti, 116 Crown; New Haven, CT
Ingredients:
2 oz Michter’s Rye
1 oz DePaz Cane Syrup
.5 oz Lemon Juice
.5 oz Lime Juice
1 large Strawberry (hulled)

Pour all ingredients into Boston shaker. Muddle strawberry until largest piece is the size of a dime. Shake with ice, amd pour all ingredients into a highball glass. Enjoy. Repeat
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At Nick and Toni’s in East Hampton, New York (where I recently enjoyed their Cuke Ellington), they serve a delicious  Local Berry Rosado cocktail (A version of this also served at Nick and Toni’s Cafe in NYC).

Muddling- Local Berry Rosado, Nick and Toni’s; East Hampton, NY

The primary ingredients are an unusual combination: New York’s own  Bootlegger 21 Vodka and Wölffer Estate Rosé. But it’s a beautiful one. My bartender Nicole began preparing my drink by muddling local organic raspberries and blueberries from Wesnofske Farm and the restaurant’s own patch with a squeeze of fresh lemon and simple syrup.

Nicole Pours Bootlegger Vodka,Local Berry Rosado; Nick and Toni’s, East Hampton, NY

 Local Berry Rosado; Nick and Toni’s, East Hampton, NY

Deceptive. I could not taste the vodka….just the floral and fruit notes of the rosé. Although I didn’t get Nick and Toni’s exact recipe, I happily experimented at home with their ingredients and came up with this- a refreshing accompaniment to any summertime meal.

Local Berry Rosado
Foodie Fatale’s interpretation of the cocktail served at Nick and Toni’s  
Ingredients:
1.5 oz Bootlegger 21 Vodka (3 Tablespoons)
3 oz  Wölffer Estate Rosé (6 Tablespoons)
.5 oz Simple Syrup (1 Tablespoon)
Freshly Squeezed Juice – 1/4 Lemon (1 Tablespoon)
4 raspberries
4 blueberries

Add raspberries and blueberries to a tall glass. Add simple syrup and lemon juice, then muddle the fruit. Add vodka and rosé. Shake with ice, then add a splash of soda.
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Maybe it was the crunch of tires on the parking lot strewn with clamshells or the spectacular views of Narragansett Bay or the honey tones of Blossom Dearie crooning “Let Me Love You,” but I fell in love with The Sunnyside in Warren, Rhode Island before I even stepped through the door. I described Chef Joe Simone’s “Best Breakfast in Rhode Island” in the April 2012 issue of Yankee Magazine. He extends his culinary gifts to beverages – as evidenced by the creative Rhubarb Mimosa he recently started serving. Although it is technically a vegetable, I love the fruit-like flavor of rhubarb, and Chef Simone allows this flavor to shine in the mimosa, without adding too much sweetness. An unexpected twist on a classic drink.

Rhubarb Mimosas
Chef Joe Simone, Sunnyside; Warren, RI
Yield: About 6 servings
2 cups Rhubarb, washed, trimmed and cut into 1/4” thick slices
1/4 cup sugar
1 Tbsp fresh squeezed lemon juice
1 bottle Prosecco, or other Sparkling Wine

At least 1 day before serving toss the rhubarb with the sugar and lemon juice and refrigerate overnight in a glass or other non-reactive container.
The next day, bring the rhubarb and its juices to a bare simmer and cook 2 minutes.
Remove from heat, allow to cool, then purée in a blender. Refrigerate until cold.
To serve: Fill a champagne glass about 1/3 full with the rhubarb puree, top off with sparkling wine and
enjoy!

Raise your glass in a toast to summer with fresh fruit-based cocktails that will cool your palate and ignite your tastebuds…