Prepare to be amazed at the depth of flavor in this simple trio of ingredients: While the gin and coconut water send waves of botanical and floral notes, the tonic provides a pleasing effervescent bitterness. Seriously, there’s a whole lot more to this drink than meets the eye.
Created in 2006 by NYC bartender Katie Stipe, the Siesta is a variation of a variation—a tequila-based riff on the Hemingway Daiquiri. In addition to the agave spirit, it’s got fresh grapefruit and lime juices, Campari, and simple syrup. One sip of its refreshing, complex flavor profile and you understand why the Siesta has become a classic in its own right.
You may not have heard of this second-generation Tiki drink, but let’s just remedy that right now, because it’s an overlooked gem: It’s got dark rum (so-called “black strap”), pineapple juice, Campari, fresh lime juice, and simple syrup. The flavor profile is deep, complex, and bittersweet. And well worth a try.
In Mexico, the Paloma is more popular than the Margarita. Mix up this simple, summer-ready combo of tequila, lime, and grapefruit soda—and you’ll see why.
The Gin Rickey may be more famous, but the Bourbon Rickey was the original Rickey cocktail. (Both drinks are named after Colonel Joe Rickey, who invented the concoction with bartender George Williamson in 1883 at a DC bar named Shoomaker’s.) It’s a simple mix of bourbon, half a lime, and club soda—and it’s still going strong, 136 years later.
If any gin cocktail could convert non-gin lovers to the botanical spirit, it would have to be the Pegu Club. A balanced, flavorful mix of orange curaçao, fresh lime juice, two kinds of bitters, and of course, gin, it doesn’t mask its base spirit, but weaves it into a crisp, surprisingly deep overall flavor profile.
The Gimlet is like a Daiquiri made with gin instead of rum—and it turns out both drinks have roots in the 18th century, when British sailors used to mix their daily rations of booze with lime (handed out to prevent scurvy) and sugar. They’re both terrific warm-weather drinks: bright, citrusy, and, in the case of the Gimlet, spliced with assertive botanical notes.
As its name suggests, the Lynchburg Lemonade is a great back-porch, feet-up, summertime sipper of a cocktail. It’s got Tennessee whiskey (we recommend George Dickel, but the original recipe called for Jack Daniels), triple sec, simple syrup, fresh lime juice, and homemade lemonade. Tastes just as good as it sounds.
Sometimes you’re in the mood for a quality aperitif, but aren’t quite up for the bitterness that Campari brings to a traditional Negroni. That’s when it’s time to switch it up to the White Negroni, a lighter, less bitter spin on the classic. Instead of sweet vermouth and Campari, it uses Cocchi Americano and Suze (you can also go with Salers Aperitif), yielding a softer, more summery variation on the original.
This morbidly named concoction was invented by Ernest Hemingway, who suggested, “Drink three to five of these slowly.” Don’t do that. But do enjoy a couple. They’re intriguing and super easy to make.
