Cocktails for Spring
by Sheila Swerling-Puritt
Hurray, it's spring! Daylight-saving time begins and we need to sip
cocktails that will wake up our taste buds and act as a tonic to our soul.
As a salute to spring, Easter and the Paschal lamb, the thought of an
herbaceous aperitif as well as a citrus-flavoured cocktail come to my
I began my love affair with Campari very slowly, first with orange juice,
then in an Americano and now as a comfortable old friend, the Negroni
an ideal introduction to the weekend pasta lunch. Traditionally
drunk as an elegant aperitif rather than a digestif, Campari is definitely
an acquired taste. But, then again, so are white truffles and caviar.
Concocted by Gaspare Campari in the mid 1800s, the secret "bitter"
formula is made from natural herbs and spices infused in fortified wine
at 45 per cent proof. The formula is known to only a handful of people;
when the chemist retires he hands over the secret recipe to his successor.
All you really need to know is that the Negroni is best served very cold
and it is to be sipped slowly, as it packs a powerful punch.
- ½ oz. Campari
- 1½ oz. Gin
- ½ oz. Sweet Red Vermouth
- Slice of orange
- Place ingredients in a mixing glass with ice cubes. Stir.
- Strain contents into an Old-Fashioned glass.
- Wipe some orange zest around the rim of the glass. Slip in a slice
The Sidecar cocktail, I am told, was invented in Paris during World War
I by a US Army Captain. Supposedly, he was driven around seated in the
sidecar of a motorcycle, and was deposited daily at his favourite bar
to enjoy this cocktail.
The freshness of the citrus in this cocktail is a wonderful prelude to
your lamb dinner.
- 2 oz. brandy
- ½ oz. Cointreau
- ¾ oz. freshly squeezed lemon juice (½ a lemon)
- Combine ingredients into mixing glass with ice cubes. Shake.
- Strain into cocktail glass or empty contents into an Old-Fashioned
glass and serve.
For more information, you can contact Sheila at email@example.com.