Ah, those summer cocktailsSummer has finally made an appearance in Groningen. So take the balconies and gardens and let’s make a nice summer cocktail.
One of the best ways to enjoy clear rum is an old-fashioned cocktail, the daiquiri. The recipe has been messed around with too much and its identity (not to mention taste) has been diluted beyond recognition.
Start by making a simple syrup, by boiling equal quantities of water and sugar until the sugar has dissolved. How much you make will depend on how many cocktails you want to make, of course, but it’s easy to prepare and it keeps well, so don’t be modest. For each drink, pour 45ml of white rum, 20ml of fresh lime juice and 5ml of syrup into a shaker. Add ice cubes and shake very well for 20-30 seconds. Strain into a cocktail glass and serve immediately.
A much more popular rum cocktail these days is the famous mojito, great for any party. Put two teaspoons of sugar, 30ml of fresh lime juice and 6-8 leaves of fresh mint into a tall glass. Using a long, sturdy spoon, crush the leaves with the sugar to release their flavour and aroma. This is called muddling and you can purchase short wooden muddlers for this purpose if you like. Add 40ml of white rum, a few ice cubes and top with sparkling water. Garnish with a sprig of mint and serve with a straw.
Tequila is, of course, famous for being served in shot glasses and notoriously responsible for many a hangover. One of my favourites, the tequila sunrise, is both beautiful and refreshing. Put 4-5 ice cubes in a tall glass and then pour 45ml of aged tequila and 90ml of fresh orange juice into the glass. Stir and then slowly add 15ml of grenadine (a pomegranate syrup). The red syrup slowly settles to the bottom of the glass, creating the sunrise look responsible for the cocktail’s name.
We finish with the best-known tequila cocktail, the margarita. As with other drinks, it can be made in a variety of ways, but I like the original, unblended version, served in a short tumbler rather than a cocktail glass. Rub the rim of the glass with a slice of lime and dip the rim lightly in a plate of salt to make it stick. Shake 35ml of aged tequila, 20ml of Cointreau (or another brand of Triple Sec), and 15ml of fresh lime juice with two ice cubes. Carefully pour and garnish with a slice of lime.
Anastasios Sarampalis is a lecturer at the Psychology Department