Tony Abou-Ganim’s Top Spring & Summer Libations
By: Meaghan Collier
Updated: April 11, 2011
Tony Abou-Ganim’s Top
Spring & Summer Libations
Wild Berry Mojito (Can also utilize other fresh seasonal fruits)
Wild Berry Mojito (Can also utilize other fresh seasonal fruits)
1 ½ oz Don Q Silver
rum
3-4 each of fresh
blackberries, blueberries and red raspberries
8-12 fresh mint
leaves
Juice of one
lime
1 oz simple
syrup
Chilled soda
water
Mint sprig for
garnish
In a 12-oz highball glass,
muddle mint, simple syrup, wild berries and lime juice. Fill glass with crushed
ice – it is most important to use crushed ice not cubed – then add rum. Stir
well until the ice is reduced by 1/3, then top with more crushed ice, stirring
until glass begins to frost on the outside. Spritz with soda water and stir one
last time to incorporate. Garnish with a sprig of fresh mint that has been
dusted with powdered sugar and two long straws to avoid tickling your nose with
the garnish.
Fresh Bing Cherry
Caipiroska (This can be made using any fresh, seasonal fruits)
2 oz (60 ml) Titos
Vodka
1 oz (30 ml) simple
syrup
6-8 pitted ripe Bing
cherries
½ lime cut in
quarters
Wash the lime, roll it on a cutting board to loosen the
juice, and cut lengthways into quarters. Fill a double old-fashioned glass with
ice. In a mixing glass add simple syrup, bing cherries and lime wedges. Muddle
to extract juice without forcing the rind from the lime. Dump the ice from the
glass into the mixing glass; add the vodka and shake. Pour the entire drink into
the chilled double old-fashioned glass. Remember, this is one drink where you
serve it with the same ice used to shake it.
Hints: This drink requires
the use of only the freshest, juiciest limes
available.
Zig
Zag
1 ½ oz Skyy Citrus vodka
1/2 oz. triple
sec
3 oz. Fresh pressed
watermelon juice
2 oz. Fresh homemade
lemonade*
In an ice filled mixing glass add Skyy Citrus, triple
sec, watermelon juice and fresh lemonade; shake until well blended, strain into
an ice filled tumbler. Garnish with a watermelon spear and mint
sprig.
Hint: It is best to press
your watermelon just before the mixing of the drinks to assure the freshest
quality juice.
Apricot
Julep
1 ½ oz. Heaven Hill Bourbon
Whiskey
½ oz. apricot
liqueur
1 oz. simple
syrup
10-12 fresh spearmint
leaves
3 slices of fresh
apricot
Garnish with a sprig of
fresh mint
Place three slices of fresh apricot and 10 to 12 mint
leaves in each cup, add 1 ounce of simple syrup and gently muddle with a wooden
muddler – it is very important to muddle just enough to release the oils without
tearing or bruising the mint. Next fill the cup with crushed ice, add bourbon
and Marie Brizard Apry, and stir to mix. Top the cup with crushed ice, stir
until a frost forms on the outside of the cup. Garnish with a sprig of mint, add
a straw to serve.
Sunsplash
1 ½ oz. Skyy Blood Orange
vodka
½ oz. triple
sec
1 ½ oz. freshly squeezed
orange juice
1 ½ oz. cranberry
juice
1 oz. fresh lemon
sour*
Add above ingredients to an
ice-filled mixing glass; shake until well-blended, strain into an ice-filled
tumbler. Garnish with a slice of orange and a spiral of
lemon.
*Mixing 2 parts freshly squeezed lemon juice to 1 part
simple syrup can easily make fresh sour.
Pink
Flamingo
1 ½ oz (45 ml) Skyy Citrus
vodka
½ oz (15 ml) Luxardo
Maraschino liqueur (Preiss Imports)
1 ½ oz (45 ml) fresh lemon
sour
1 ½ oz (45 ml) white grape
juice
1 oz (30 ml) Pom Wonderful
pomegranate juice
In a mixing glass, add
vodka, Maraschino liqueur, fresh lemon sour, pomegranate juice, and white grape
juice; shake with ice until well blended. Strain into an ice-filled goblet.
Garnish with lemon slices and sliced green and red seedless
grapes.
Mom’s
Sangria
2 bottles of Spanish red
wine (Rioja), 750 ml each
12 ounces
cognac
12 ounces triple
sec
8 ounces simple
syrup
12 ounces freshly squeezed
orange juice
8 ounces fresh lemon
juice
2 broken cinnamon
sticks
3-4 lemons cut into thin
quarters
12 strawberries,
sliced
3-4 small oranges cut into
thin quarters
7-UP as
needed
Place above ingredients (excluding 7-UP and fresh fruit)
into a large glass container, cover and refrigerate overnight. When ready to
serve pour into an ice filled pitcher to 2/3 full. Add fresh sliced fruits and
top with 7-UP, stir gently to mix. Serve in wineglasses. Serves approximately
15.
