Spirits By Nanette Wiser
To Japan, With Love: Go beyond Tanqueray and Bombay Sapphire to tipple Japanese gins in homage to the Tokyo Olympics. They are fabulous in a Negroni, Martini or with tonic. Most are made from rice, barley or corn-based neutral spirits, but some use sweet potato or sugarcane. Infused with indigenous botanicals distilled separately before blending, they are both aromatic and flavorful. Two Japanese gins (Ki No Bi, Suntory Roku) blend with six flavor categories: Base, Citrus, Tea, Herbal, Spice and Floral. These gins use native botanicals such as sakura (cherry blossom), hinoki (Japanese cypress), gyokuro (a shade-grown green tea), sanshō (similar to Sichuan peppercorn) and many local citrus varieties. Look for Nikka Coffey Gin, Ki No Bi Kyoto-Style Dry Gin, Etsu Gin and other exquisite summer sips. One Chicago bar layers the flavors of Japan (yuzu saki) with Scotland’s Botanist Gin with tonic, another Oriental twist on a classic hot weather cocktail.
Martini Madness: With the sleek, art deco Pure Martini Bar moving into the bottom floor of the emerging Vantage condos downtown, it’s a shaken or stirred spirit apocalypse. From lychee martinis to elderflower Cosmos, new twists on old faves are all the rage. The 90s’ espresso martini is back, made with fresh brewed espresso, Kahlúa and vodka, shaken and served in a chilled martini glass garnished with three roasted coffee beans. Sip this at Middlegrounds in Treasure Island, one of the best spots other than Social Roost, Flute & Dram, Clear Sky and Seaweed for a two-martini afternoon.
Mudslides: Speaking of Kahlua, publisher Renee’s favorite sip is also in vogue, a Mudslide best made with homegrown Kahlua. Island Grill, Rumfish, Caddy’s and Bongo’s make some of the best Mudslides in town. Whip up Kahlua with this simple recipe pinched from a Tijuana bartender. Ingredients: 2 cups vodka, 2 cups white sugar, 1 cup water, 1 tablespoon vanilla and ½ cup Café Bustelo instant coffee crystals. Directions: Bring the water to a simmer and stir in the sugar, vanilla and coffee crystals. Simmer at low heat for about ten minutes until the mixture resembles a syrup. Let syrup cool. Pour vodka into a Mason jar and add syrup. Refrigerate.
Italian Holiday: Thanks to Jarrett Sabatini at Intermezzo, I’m a huge Italian aperitif fan of Aperol and Campari. While he is currently purveying tiki cocktails, I’ve made my summer of love drink the Cardinale with Campari, club soda and Aranciata, a bitter orangeade. Campari’s strong bittersweet flavor with a hint of orange peel, cherry, clove, and cinnamon is a perfect picnic cocktail and I love daSesto Italiano’s take on both this and Aperol Spritz.