Kentucky Fizz (sidecar over ice with club soda)
For the past few years, we have had a holiday cocktail party for some of Chief Rail's work mates and our neighborhood friends. Over time we had bottles of this and that accumulating in a lower kitchen cabinet. One day recently I got the organizing and cleaning bug. I took out all of the bottles, napkins, swizzle sticks, lime squeezers and toothpicks with frills and moved them to a location in our kitchen that seems to have been taylor-made for a bar. Why did I not see it before?!
I find an evening cocktail fortifying and calming. In my grandparent's era they called it a "stimulant" which is an apt name. At the Aviary in Chicago, they have elevated the cocktail to an art form. I haven't been there yet, and I'm sure I will be wowed and even a little stunned at the creativity. Being somewhat of a traditionalist, I like the classics like a vodka martini with olives, a gin and tonic, or a cooling mojito on a hot night, however after our summer trip to Kentucky, we got into mixing bourbon cocktails. A recent favorite by far was introduced to us by our friend Rick. Because I do not know its true name, we named it the "Kentuckarita" and served it at Chief Rail's 50th birthday party. For me, the key to having an evening cocktail and still being able to make dinner and get the kids squared away for bedtime is to only have one, and not make it too big. The calming effect is nice, but what I really appreciate is the mix of flavors.
Here is the recipe we keep on going back to when we want something smokey, citrusy, fresh and balanced. Enjoy!
Kentuckarita
3 parts bourbon
1 part Aperol
1 part Cointrerau
1 part fresh lime juice
Vigorously shake in a martini shaker with ice, strain and pour into a martini glass.
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