Refreshing Summer Drinks with Lime
Stephen is an avid wine collector, cook, and music lover. He travels annually to Burgundy to taste and buy wine with the growers.
Nothing quenches a summer thirst like a lime-based cocktail or a lime-based, alcohol-free mocktail. The Gill Street Daiquiri is a classic. Its simplicity is its secret, emphasizing the contrast between the fruity tartness of the lime, the sweetness of the simple syrup and the silky crispness of the white rum. The orange bitters add another citrus note. The Gill Street Daiquiri is a riff on the basic daiquiri in the mode of Ernest Hemingway’s favorite, Floridita, which replaces half of the simple syrup with maraschino liqueur and adds a dash of grapefruit juice.
For those whose turn it is to drive or who want to join the party without a buzz, the Front Street Raspberry Fizz is the answer. It has the appearance and complexity of a regular cocktail, and has a similar taste. Its origins lie in the soda fountains of the past when a drink of raspberry syrup, lime and soda water could be ordered. What better way to face the summer’s heat than with a cocktail glass in hand, sipping the delicious refreshment of sweet lime. 
Gill Street Daiquiri
- Servings Makes 1 cocktail
Ingredients
- 2 drops orange bitters
- 15 ml (½ ounce) simple syrup (see Note)
- 30 ml (1 ounce) fresh lime juice
- 60 – 75 ml (2 to 2½ ounces) white rum
- Thin slice of lime, for garnish
Note: To make simple syrups, simmer a mixture of 1:1 water and sugar until the sugar is dissolved and very slightly thickened, 3 to 5 minutes.
Preparation
Combine all ingredients except slice of lime in a shaker filled with ice. Shake 30 times. Strain into a glass and garnish with slice of lime.
Front Street Raspberry Fizz
- Servings Makes 1 mocktail
Ingredients
- ¼ cup loosely packed mint leaves
- 15 ml (½ fluid ounce) lime juice
- 89 ml (3 fluid ounces) raspberry syrup (see note)
- Dash of bitters
- 30 ml (1 fluid ounce) sparkling water (Perrier or seltzer), or to taste
- Sprig of mint, for garnish, optional
Note: To make raspberry syrup, combine 125 grams (½ pint) fresh raspberries with 100 grams (½ cup) sugar and 237 ml (8 fluid ounces) water. Bring to a boil, mashing the berries, then remove from heat. Cool and strain. May be refrigerated for up to one week.
Preparation
In a cocktail shaker, combine the mint and lime juice. Muddle the mint, and add the raspberry syrup and bitters. Fill shaker with ice, and shake well.
Strain into an ice-filled highball glass and top with sparkling water, or strain into a cocktail glass, top with sparkling water, and garnish with mint.
Stephen Baum
Stephen Baum is a member of the National Wine Committee of the Confrérie des Chevaliers due Tastevin and in that capacity has visited Burgundy every November for the past 12 years to taste with growers and to buy wine for the events of the more than 40 chapters of the Confrérie in the United States. An avid wine collector, cook, and music lover, he is a former member of the tasting panel for The California Grapevine, a wine publication. He is past President of the San Diego Chapter of the International Wine and Food Society. He is the retired Chairman and Chief Executive Officer of San Diego based Sempra Energy and lives with his wife in Exeter, New Hampshire and La Jolla, California, USA.
Courtesy photo
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