Please allow me to introduce our Summer Brand Intern Robbie Errichetti. Bringing to us a myriad of relevant work/study experience, Robbie has recently graduated from the University of Central Florida with a Commerce/Communications Major, as well as two minors: Mass Culture and Collective Behavior, and Hospitality Management. He has worked as an intern at an organic produce buying club, a restaurant reviewer for his school, and is currently developing a private dining catering company – stay tuned.
School has finally come to an end, the sun is out (or we trust it will be soon), and we are all eagerly awaiting the prospects that this time of year has in store for us. Whether you are going on a spectacular vacation or spending your summer at home, one thing is for certain, nothing spells summer like a refreshing, vibrant cocktail. For myself, there are two key elements for my perfect summer drink; rum and some type of fruity sweetness and tang. The goal here is to feel as though each sip is transporting me to a tropical paradise where I am surrounded by a vast, crystal clear ocean, larger than life palm trees, and a pristine, cloudless sky.
Being a fresh voice at The Genuine Hospitality Group, one of my first assignments was to take a swing at writing this blog post. The subject was set as summer cocktails and the man chosen to guide me into sweet, fruity bliss was none other than the very talented Ryan Goodspeed. As he worked with his air of relaxed precision, I was already beginning to fade into this “tropical paradise” daze I spoke of above. Out in front of him was a variety of rum choices, freshly squeezed fruit juices, and multiple glasses, shakers, and mixers to bring the party together.
The three cocktails he chose – a classic hurricane, a lychee fizz, and jungle bird – checked off all the marks for my definition of the perfect summer cocktail. They were filled with rum that was perfectly offset by the tangy sweetness of a variety of fruit flavors, and as I sipped on these expertly crafted drinks I began to feel the urge to pop one of these into an empty coconut shell and head to the beach. Unfortunately, I wasn’t able to do this; however, getting to sit at the bar and have Mr. Goodspeed simultaneously concoct and explain every detail of his three offerings was an incredibly satisfying experience.
Below are the three recipes for these drinks that really can only be described as summertime in a glass. Also, what is a food or drink related blog post without some eye candy? To satiate your visual appetite we have some killer photos that might just have you running to your nearest grocery store to whip up these bad boys tonight for some friends and garner you an endless number of compliments.
Jungle Bird – Campari, Cruzan Blackstrap Rum, lime, pineapple $11
A tropically inspired 1970s sipper from the Aviary bar in Kuala Lumpur, this adaptation combines a delicious mix of dark rum, Campari and fruit juices.
1 1/2 oz. blackstrap rum
3/4 oz. Campari
1/2 oz. fresh lime juice
1/2 oz. simple syrup (1:1)
1 1/2 oz. pineapple juice
Ice: Large Cube Ice
Glass: Old Fashioned
Method: Combine ingredients in a shaker with ice cubes and strain into an Old Fashioned glass filled with large cube.
1 ½ oz Rhum JM
2 ½ oz fresh lychee
½ oz lime
½ oz simple syrup
1 ½ oz egg white
4 oz soda water
Method: Combine ingredients in shaker. Dry shake vigorously for 10 seconds. Add ice, shake again for 5 seconds. Add 4 oz soda water to highball and slowly double strain into glass.
Garnish: Shaved cinnamon
1 ½ oz Ron Abuelo Anejo
3 oz Hurricane mix (equal parts passionfruit, orange juice, agave, lime juice)
1 oz Zaya rum
Method: Combine Abuelo and hurricane mix in glass. Add ice. Float Zaya.
Garnish: Skewered thick orange slice