This week we bring you the Eternal Summer – a bitter but nicely balanced cocktail adapted from Shake Strain Done: Craft Cocktails at Home by J.M. Hirsch, a James Beard Award-winning food and travel writer, and editorial director of Christopher Kimball's Milk Street.
Dressed in the perfect shade to celebrate Independence Day weekend, this drink presents an interesting flavor profile, teetering between sweet, sour and bitter on the tastebuds. We added some citrus and an extra helping of jam to our version and enjoyed experimenting with sumac, a tangy, crimson red spice.
You could also play with a variety of jams in this cocktail to enhance the flavor according to your preferences.
(Originally published 7/5/24)
Ingredients:
3 oz. Tequila Blanco
1 ½ oz. Campari
1 ½ oz. Cognac
1 oz. Strawberry Rhubarb Jam (We used Rhubarb & Berry from Mountain Fruit Company)
To make the rim, combine 2 teaspoons white sugar with 1 teaspoon of sumac and 1/2 teaspoon of kosher salt. Grind if needed until fine and powdery; spread on a small plate. Wet the rim of your Hybrid Cocktail Glass with water or a lemon wedge before turning it onto the sumac mixture.
Combine all ingredients in a Hybrid Cocktail Shaker with ice and shake for about 15 seconds to chill.
