Pic courtesy of Solomon Parker for the Culture Club
Nicole Stipp, Bartender & Matson & Gilman Co-Founder
All that extra daylight means more time to squeeze fresh juices, longer brunches and sipping cold drinks on warm porches. Also, if you're more into hosting people at your own home instead of going out, all of these recipes are easy to batch up, shake up and serve at a party!
*pro-tip: peel the fruits first to make your garnishes, then juice them!
The Opal (no offense Snoop, but this upgrade on the gin+juice combo is the winner)
-- 1.5 oz gin
-- 1 oz fresh squeezed orange juice
-- .75 oz simple syrup
Shake everything, strain onto fresh ice. Garnish with an orange peel.
Spring Sour (there's never a bad season for a whiskey sour, I like playing with the syrup and the citrus each season with this recipe)
-- 1.5 oz bourbon
-- 1 oz fresh squeezed grapefruit
-- .75 oz cane sugar syrup
Shake everything, strain onto fresh ice. Garnish with a grapefruit peel.
Rye Collins (Colder weather passing makes me want to put my Sazerac & Old Fashioned Supplies away until fall, so this is a refreshing way to maximize delivery of rye in the warmer months!)
-- 2 oz Rye
-- 1 oz fresh squeezed lemon juice
-- .5 oz cane sugar syrup
-- Ale 8 One // Club Soda
Stir the rye, lemon juice & syrup; strain onto fresh ice. Top with your fizzy of choice (I love Ale8 for this, but club soda will do!), garnish with a lemon peel.
Butchertown Train Car (A play on the classic brandy Sidecar. This one uses all Copper & Kings products because in the spring their butterfly gardens start to fill up with visitors becoming the happiest and prettiest place in town)
-- 2 oz American Brandy
-- 1 oz Destillare Orange Curacao
-- .75 oz fresh squeezed lemon juice
Put some superfine white sugar on a plate. Rim your glass with lemon juice, then roll it through the sugar plate for a sugar rim glass. Shake the ingredients vigorously for 20 seconds or so. Strain into the glass & garnish with a lemon peel.
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