May 15th, 2011
Gracias, los cócteleros!
Muchas gracias to everyone who turned up at last Sunday’s Cócteles Latinos! party at Trina’s Starlite Lounge. The drinks, the food, the music and the vibe were all tops. It’s not every day that you can sip on a Mountain Dew Fizz (made with Beija Cachaca) while nibbling on Peruvian potato salad and pulled-pork tortillas, listening to X and the Reverend Horton Heat (thanks, DJ Dave Cagle), and basking in a complete takeover of the Starlite’s main bar. Thanks to Beau and Trina Sturm for hosting this shindig with drinkboston, and to guest bartenders Ben Sandrof and Misty Kalkofen for their dream-team antics. Below, enjoy the party photos and the recipes — just in time for your summer drinking needs — that Beau, Ben and Misty dreamed up for the occasion. Salud!
Green Street bartender George Theodore Jenich and Ben Sandrof
Chinaco Punch
2 oz Chinaco Plata tequila
3/4 oz Yellow Chartreuse
1/4 oz Luxardo Maraschino
1/2 oz lemon juice
1 1/2 oz watermelon juice
1 oz vinho verde
Combine all ingredients and serve in a rocks glass over a large ice cube or two. Scale up for a big punch bowl with a big chunk of ice in the middle.
Trina Sturm, Dave Cagle, Beau Sturm and Misty Kalkofen
Corn & Oil
1 1/2 oz. Brugal Anejo rum
3/4 oz Velvet Falernum
1/2 oz lime juice
Shake ingredients briefly over ice, then strain into glass with crushed ice. Top with several dashes Angostura bitters.
Phillip Naslund of Local 149 and friend Sarah
Magic Word
2 oz Chinaco Plata tequila
3/4 oz St Germain Elderflower Liqueur
1/2 oz Aperol
1/2 oz lemon juice
1 1/2 oz hard cider
Combine all ingredients and serve in a rocks glass over a large ice cube or two. Scale up for a big punch bowl with a big chunk of ice in the middle.
Lillian Milagros Carrasquillo, Jonathan O'Toole, Kim Boutwell and Sean Frederick
Mountain Dew Fizz
2 oz Beija Cachaca
1 1/2 oz Mountain Dew
1/2 oz lime juice
1/4 oz agave syrup
1 egg white
Dry shake all ingredients except Mountain Dew. Add ice and Mountain Dew and shake very well until egg white froths. Strain into highball glass.
Brother Cleve with Lauren Clark of drinkboston
Strawberry Rhubarb Pisco Sour
2 oz Macchu Pisco
1 egg white
1 oz fresh strawberry syrup*
1/2 oz simple syrup
1/2 oz lime juice
Rhubarb bitters
Dry shake all ingredients except rhubarb bitters. Add ice and shake very well until egg white froths. Strain into highball glass and top with rhubarb bitters. *Strawberry syrup: puree fresh strawberries and pass through a chinois. Mix liquid 1:1 with white sugar until sugar dissolves.
Los cocteleros: Noah and Elizabeth
Zocalo
2 oz Del Maguey Vida mezcal
1/2 oz dry vermouth
1/2 oz canela (cinnamon) simple syrup
2 dashes Angostura orange bitters
Lemon oil garnish
Combine first four ingredients in mixing glass filled with ice and stir very well. Strain into chilled martini or rocks glass and twist lemon peel over the top.
Tags: cachaca, mezcal, summer cocktails, Trina's Starlite Lounge
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