After a great week in L.A. working with Gap’s 1969 denim design team last month, we decided to celebrate with the perfect topper to any hard day’s work with a round of delicious drinks. From Campari to Cachaça, below are four recipes sure to help you chill out during the warmer weather.
To cool down the right way, ice is an essential ingredient that usually gets overlooked We’ve been longtime fans of LA-based frozen water extraordinaire Michel Dozois, whose Névé Ice is made from twice-filtered water and put through a reverse osmosis system, then infused with minerals. The solid squares of ice fit into most glasses and melt at a leisurely summertime pace.
The Leblon Caipirinha
2 tablespoons superfine organic sugar
Muddled citrus (4 lime wedges mashed with sugar for 15 seconds)
2 ounces Leblon Cachaça (Brazilian rum)
Shake well for 5-10 seconds and serve in a rocks glass and garnish with fresh lime.
The Honey Julep
2 ounces Macallan Fine Oak 10 Years Old (we used a bottle of Macallan 12)
1 barspoon of softened honey
6 fresh mint leaves
Churn with crushed ice and serve in an old fashioned glass, garnished with a large sprig of fresh mint.
Evan’s West Coast Negroni
1 ounce Beefeater Gin
1 ounce white vermouth
1 ounce Campari
A splash of fresh-squeezed grapefruit juice and a splash of soda
Garnish with an orange slice
Serve on the rocks.
The Santo Libre
1.5 ounce 10 Cane Rum (we also recommend Brugal Anejo Rum if available)
A squeeze of fresh lime juice
Serve in a tall glass and fill with lemon-lime soda.