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Smoothest Cocktails
Thirsting for a cool cocktail? In the July Best of Washington issue, we named the six best drinks served in the area. Here are recipes for two of them. By Ann Limpert
Comments () | Published June 23, 2010

Againn’s Pimms Cup

Serves 1

6 to 8 slices English-cucumber disks
10 to 12 mint leaves, plus one sprig for garnish
1¼ ounces Hendrick’s gin
1¼ ounces Pimm’s No. 1
1 ounce lemon juice
¾ ounce ginger syrup (3-inch piece of ginger peeled, cut into chunks, and brought to a boil with 2 cups sugar and 1 cup water. Simmer 3 to 4 minutes until slightly thickened, then strain)
1 dash angostura bitters
1 ounce seltzer water

Muddle the cucumber and mint in a cocktail shaker. Add all of the remaining ingredients but the seltzer. Add ice, shake, and strain twice into a Collins glass. Top with seltzer and add the ice. Garnish with a sprig of mint.


Kushi’s Kalamansi-Yuzu Margarita


Serves 1

1½ ounces Jose Cuervo tequila
½ ounce Cointreau
½ ounce yuzu liquor (limoncello can be substituted)
1 ounce kalamansi-lime purée (see recipe below)
½ ounce simple syrup

Shake the ingredients together and strain into a martini glass. Garnish with a lime wheel.

Kalamansi lime purée

Makes enough for 8 to 10 drinks

8 kalamansi limes, peeled and cut into segments (regular limes can be substituted)
2½ tablespoons simple syrup (combine ½ cup sugar and ½ cup water in saucepan; bring to a boil, then simmer until sugar is dissolved)

Purée the limes and simple syrup together in a blender. 

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Posted at 12:00 AM/ET, 06/23/2010 RSS | Print | Permalink | Washingtonian.com Articles