Just the Two of Us
Cocktails you don’t have to post on social media
By Tony Cross
This month is for the couples. Yes, love is in the air . . . or is it the sound of greeting card and chocolate companies rubbing their hands together, ready to rake in millions? Maybe it’s both.
Regardless, Valentine’s Day is one of, if not the busiest nights of the year if you’re in the restaurant business. I always recommend not going out the night of. Chances are, the establishment of your choosing will be slammed, the menu will be limited (and probably overpriced), service will be spotty, and you’ll feel rushed. Instead, go out the weekend before or after and, on Valentine’s Day, stay home and cook.
Making drinks together can be fun, especially if you keep it simple. Below are some suggestions for you two lovebirds to tackle. The first is very valentine-y. The rest are uncomplicated and varied — a little something for every romantic taste bud.
Bitter French
This is a cocktail from bartender Phil Ward. It’s a subtle spin on the classic French 75 cocktail. The addition of Campari gives this drink a slight bitter flavor, which tastes incredible. If I happen to have strawberries in my fridge, I’ll muddle one while whipping this up. It’s a nice compliment to an already great classic.
1 ounce Plymouth gin (It doesn’t have to be Plymouth, but know that this gin is soft and not very juniper-forward. You know, juniper . . . the reason people who hate gin, hate gin?)
1/4 ounce Campari
1/2 ounce lemon juice
1/2 ounce simple syrup
Dry Champagne or any dry sparkling wine
1 grapefruit twist
If you’re going to include a strawberry, muddle in a cocktail shaker. Shake all ingredients (minus grapefruit twist and Champagne) with ice, then double-strain into a Champagne flute or cocktail coupe. Top with Champagne. Express oils of grapefruit twist over cocktail and discard.
Sidecar
The original recipe from this classic only calls for three ingredients: cognac, orange liqueur and lemon juice. However, to me, adding just a touch of rich simple syrup gives this cocktail a better mouthfeel.
2 ounces cognac (Remy Martin works fine, but use Pierre Ferrand 1840 Cognac if you can get it)
3/4 ounce Cointreau
3/4 ounce lemon juice
1 barspoon rich simple syrup
Rich simple syrup: Combine two parts sugar to one part water in a pot and stir over medium heat until sugar has dissolved. Let cool and refrigerate. It keeps for up to a month.
Combine all ingredients in a cocktail shaker with ice and shake hard for 10 seconds. Strain into chilled cocktail coupe. No garnish.
Brandy (or Gin) Alexander
This is a classic dessert cocktail. If cognac isn’t your thing, substituting gin makes this drink worthwhile. May I recommend Sutler’s Spirit Co. out of Winston-Salem? When it comes to crème de cacao, please don’t use the cheap stuff. You can get Tempus Fugit’s online if it’s not available in your local ABC store. Trust me, the difference is well worth the time in ordering it. When using gin, I like to keep the recipe equal parts, but feel free to play around with the measurements.
Brandy
1 1/2 ounces cognac
1 ounce crème de cacao
1 ounce heavy cream
Nutmeg
Gin
1 ounce gin
1 ounce crème de cacao
1 ounce heavy cream
Nutmeg
Combine all ingredients (minus nutmeg) with ice and shake hard until chilled. Strain into a chilled coupe glass. Grate nutmeg over cocktail.
Dark ‘N’ Stormy
Easiest drink on the list. Grab a bottle of Gosling’s Dark Seal Rum, quality ginger beer, a few limes, and you’re good to go. If you want to try something different, Jeffrey Morgenthaler has a great little recipe using Chinese Five Spice. Google it.
2 ounces Gosling’s Dark Seal Rum
4 ounces ginger beer
Lime wedge
In a Collins glass, add rum, fill with ice and top with ginger beer. Squeeze lime wedge over drink before adding. Give a brief stir with a spoon and enjoy.
Cosmopolitan
Some of you may be rolling your eyes, but have you had a proper Cosmo? This drink is no joke and, if made correctly, it’s strong and delicious. There are many versions out there and this is mine. To any of you guys or gals who have already sworn off making this because of its pink hue, remember, it’s just a damn drink.
1 1/2 ounces citron vodka (If you’re like me, and only have a bottle of Belvedere in the fridge, that’s cool, too.)
3/4 ounce Cointreau (You may substitute Grand Marnier, but if so, scale back to 1/2 ounce — to me, it’s a bit rich.)
1 ounce cranberry juice (Ocean Spray is just fine.)
1/2 ounce fresh lime juice
Lime wheel (optional)
Combine all ingredients in a cocktail shaker with ice. Shake hard until chilled. Double strain into a chilled martini glass. Garnish that bad boy if you’d like. PS
Tony Cross is a bartender (well, ex-bartender) who runs cocktail catering company Reverie Cocktails in Southern Pines.
