We survived April’s showers by fixing a couple tasty rainy-day drinks from a duo of barmen who know a thing or two about precipitation: Angus Winchester, a British-based cocktail consultant and Tanqueray Gin global brand ambassador, and Jeffrey Morgenthaler, manager at the acclaimed Clyde Common in Portland, Ore.
But now with the unofficial start of summer this weekend and the promise of months of sunshine and good weather ahead, we also asked the talented pair to each share with us a favorite recipe to sip on a warm afternoon.
So this Memorial Day, enjoy Winchester’s gin-based Bloomsbury Fizz, which adds club soda to the classic Clover Club, producing something even more refreshing than the original.
And try Morgenthaler’s creation The Lone Ranger (pictured above), a simple but elegant combination of tequila, lemon juice, a bit of sweetness and delicious brut rosé sparkling wine. It’s a perfect aperitif to serve before sitting down to your first al-fresco dinner.
Contributed by Angus Winchester
- 1.25 oz Tanqueray Gin
- .33 oz Lemon juice
- .33 oz Simple syrup (one part sugar, one part water)
- .25 oz Raspberry puree
- .25 oz Egg white
- Club soda
- Garnish: Fresh raspberries
- Glass: Highball
Add all the ingredients except the club soda to a shaker and fill with ice. Shake, and strain into a highball glass filled with fresh ice cubes. Fill with club soda and garnish with two fresh raspberries.
The Lone Ranger
Contributed by Jeffrey Morgenthaler
- 1.5 oz Silver tequila
- 1 oz Lemon juice
- .5 oz Rich simple syrup (two parts sugar, one part water)
- 2 oz Brut rosé sparkling wine
- Garnish: Lemon twist
- Glass: Collins
Add the tequila, lemon juice and simple syrup to a shaker. Fill with ice and shake. Open the shaker and add the sparkling wine, then strain into a Collins glass filled with fresh ice. Garnish with a lemon twist.