Recipes: Summer cocktails

Serves 1.

Note: To make demerara syrup, heat equal parts demerara or turbinado sugar (which is a raw sugar) and water until the sugar dissolves; cool before using. From Nick Kosevich of Eat Street Social and Bittercube.

• 3 blackberries, divided

• 5 to 7 fresh mint leaves, plus mint sprig for garnish

• 3/4 oz. (1 1/2 tbsp.) fresh lemon juice

• 3/4 oz. (1 1/2 tbsp.) demerara syrup (see Note)

• 1 1/2 oz. (3 tbsp.) sherry (amontillado, which is medium-dry)

• 2 dashes Bittercube Jamaican #2 bitters

Directions

Muddle 2 blackberries in shaker. Add mint (reserving sprig for garnish) and remaining ingredients, and shake with ice. Double-strain into a Collins glass with fresh, crushed ice. Garnish with a blackberry and mint sprig and and serve with a straw.

Nutrition information per serving without garnish:

Calories160Fat0 gSodium7 mgSaturated fat0 g

Protein0 gCholesterol0 mgDietary fiber0 g

Serves 1.

Note: From Nick Kosevich of Eat Street Social.

• 2 oz. gin

• 3/4 oz. (1 1/2 tbsp.) fresh lemon juice

• 1 dropper Bittercube Bitters (or Bolivar bitters work well, too)

• 1 egg white (see Note)

Directions

Combine all ingredients in a shaker with ice. Shake and strain into a coupe glass.

To make raspberry syrup: Bring 1 cup water to a boil. Add 1 cup plus 2 tablespoons sugar, and reduce to low heat. Once the sugar has dissolved, add 8 ounces raspberries. Stir and press them against side of pot, squeezing juice out and breaking them apart. Strain the seeds and cool before using.

Calories200Fat0 gSodium60 mgSaturated fat0 g

Carbohydrates14 gCalcium6 mg

Protein4 gCholesterol0 mgDietary fiber0 g

Serves 1.

Note: To make simple syrup, heat equal parts sugar and water until the sugar dissolves; cool before using. Adapted from "Diffordsguide," by Simon Difford.

• 3/4 oz. (1 1/2 tbsp.) fresh lemon juice

• 1/2 oz. (1 tbsp.) simple syrup (see Note)

• 1/2 oz. (1 tbsp.) crème de mûre (blackberry liqueur) or crème de cassis (blackcurrant liqueur)

Directions

Shake gin, lemon juice and simple syrup with ice and strain into rocks glass with fresh, crushed ice.

Variation: Skip the blackberry/blackcurrant liqueur altogether and shake other ingredients with a few fresh blackberries and double-strain over ice.

Nutrition information per serving without garnish:

Calories200Fat0 gSodium1 mgSaturated fat0 g

Carbohydrates13 gCalcium3 mg

Protein0 gCholesterol0 mgDietary fiber0 g

Note: There are multiple ways to make shrubs. Some recipes call for making a fruit syrup on the stove (see raspberry syrup recipe) and combining that with vinegar. Some recipes call for infusing vinegar with fruit and making syrup with the flavored vinegar. Others suggest storing the mixture for 1 to 2 weeks before using. From Robb Jones.

• Fruit

• Sugar

• Vinegar

Directions

To make a shrub, mix fruit and sugar in a container and store for 2 or 3 days in a cool, dark place. Stir the mixture daily, squeezing out juices from the fruit. Add vinegar (Jones suggests champagne vinegar or apple cider vinegar) and any other desired flavoring agent (e.g. vanilla) and store another 2 days, stirring daily.