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Food writer Judith Hausman shares some unconventional summer cocktail recipes. As an alternative to the default summer cocktail -- chilled white wine -- this summer I'm trying aperitifs. These simple, light cocktails are so refreshing on heavy summer nights. And they last a little longer than a glass of wine does if you sip at them as the ice melts.
I also discovered that the whole category of dry and sweet vermouths fits this bill. They are not just to wave above the gin and onion in a martini glass. I like the bitter orange of Gran Classico, an antecedent to the more medicinal Cinzano, served sweetened and lightened with tonic and lime.
When I'm feeling ladylike, I sip the floral and feminine Lillet blanc, a unique and not perfume-y aperitif. Dolin blanc, straight or also stretched with tonic, lime and ice, has a similar appeal and it holds up over a long sit on the dock or at a café. Try finding them at Grapes in White Plains, Rochambeau in Dobbs Ferry or the Wine Connection in Pound Ridge. If you don't see any, ask them to order some bottles for you.
Before lighting the barbecue, mix a very cold Kir Royale, cassis syrup with a sparkling wine, such as Italian prosecco, Spanish cava or French cremant. Even sweet wines are better served as aperitifs, rather than trying to enjoy them after a big dinner or dessert. An Italian moscato, for example, is satin to the salt of olives in a way light white wine can never be.
All French, the golden Muscat de Beaumes de Venise, port-like Banyuls and deep gold Pineau des Charentes are not cloying at all and are inexpensive to boot. Serve them chilled or on ice; roll a sip around your mouth and let the long summer day slide away.
You can read more of Judith Hausman's work at The Hungry Locavore.
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