Signature Series: Late Summer Sunset Cocktail
Like it or not it’s transition time again. The summer is charging to a close and the cooler autumn weather is soon to be here. There are generally two camps when it comes to people this time of year. Those who are clinging to the heat, the beach and the long days of summer; and then there are some that are patiently waiting for the arrival of autumn. With all the colourful foliage and all the late harvest will have to offer I do not blame them at all. During transitional times many of us begin to take at least a little time to reflect on life and think back on times they have had, and the plans they have for the future. Some prefer to relax and reflect with a good book, some a warm bath, others with a casual stroll around the neighbourhood. For me however the occasional peaceful, quiet evening with a drink in my hand does wonders for my soul. The drinks may change, but the effect is always the same.
Embracing the seasonality of things is one trait I have had for a number of years now. Even the weather never really bothers me. The emergence of nearly every living thing in the spring brings life back into our lives after the winter slumber. The heat of summer is one thing that I have learned to embrace with excitement, tropical flavours and lighter dishes shine extra bright that time of year. As summer transitions into fall I look forward to the squashes and cooler evenings. I am still split on the whole “pumpkin spiced latte” season thing though. As fall descends into winter I think of roasting chestnuts, warm blankets and a brisk winter walk crunching on freshly fallen snow.
If food is one of my passions, a great tasting drink is another. Not every day, not even every week these days, but every once in a while breaking out the shaker tins seems like a worthwhile pursuit. A little knowledge of your pallet and a basic understanding of what goes into a good cocktail can open up a world of creativity behind your bar. Do you prefer a strong classic cocktail? How about a refreshing highball? Liquor not your thing? Perhaps a glass of vino or a cold mug of beer peaks your interest. Be it liquor, wine or beer everything can be customized to your own pallet and add a little something extra to your glass.
Have you ever had a drink that you felt was just missing…something? At first you may not be able to pinpoint what is missing but you know it could be better. Beer is a great example to demonstrate how simple this can really be. We have all had a beer that just tasted like beer, nothing special, but drinkable nonetheless. These are what I consider base beers. Great on a hot summers’ day but not something you would write your father about. The addition of a splash of citrus could be just what that glass needs to go from flat to fabulous. I don’t know about you but I am not a fan of IPA style beer. The strong hoppy characteristic has an astringent note that my pallet does not agree with. If given the opportunity to add sweetness to the glass this beverage is ten times more enjoyable to me.
Time to get back on track here. This is not going to be a write up on how to best modify your beer. If I have my choice, more often than not I will be breaking into my liquor cabinet to mix up something enjoyable. When I take out my tins, and stare at my liquor collection searching for inspiration I most often end up getting creative, mixing a drink, adjusting the drink only to search the internet later to find out it has already been made. Every once in a while however I stumble upon something from my basement that I am unable to find elsewhere, and today’s cocktail is one of those special times.
It was early evening one night when I thought to myself what would make a great late summer drink? Rum immediately came to mind. Next I required something sweet. Simple syrup, no that is just too … simple. Creme de Violette? No, wrong time of year. Grand Marnier? That could work. Next I set my mind to work on the bitter component. Lemon could work, as could lime but both run the risk of overpowering the orange liqueur. I went with Campari.
Late Summer Sunset Cocktail:
Recipe:
1.5 oz. coconut rum
1 oz. Grand Marnier
.5 oz. Campari
Directions:
- Combine all three ingredients into a glass or tin with ice.
- Stir until well chilled. Approximately twenty seconds.
- Strain and garnish with a slice of orange.
- Serve.
The flavours in this drink come together to make for an excellent cocktail to toast this time of year. Where the coconut rum stands out to me as a summer flavour the orange rounds out the summer component with a sweet citrus component. The Campari balances the cocktail off well with just enough bitterness to balance the drink along with offering it a predominant red hue that reminds me of the strong summer sun.
The advantage to coming up with your own cocktail is having the freedom to play around with the drink in any way you choose without risking ridicule for “ruining” a classic. If you prefer a highball this time of year the addition of tonic water or club soda can lengthen this strong drink. Highballs are an excellent option at any social function. The beauty of the highball is a comparatively low alcohol percentage and less likelihood of you or your guests having any of the all too well known issues with overindulgence.
Many of us will spend some part of this Labour day weekend celebrating. Be it at home with family, at the cottage roasting one last round of marshmallows or simply one last relaxing afternoon by the pool we are all out for some R&R. Whatever you are up to this weekend, enjoy it. If you drink I hope that you do so responsibly and that this recipe may just enhance those last few late summer sunsets.
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