We asked a few bartenders for tips on how to keep things simple during the hottest months
IT’S SUMMERTIME; when figuring out what to drink, it’s best to keep it simple. As cocktail writer Robert Simonson says in his latest book, ‘The three-ingredient cocktail is the most sturdy and lasting of cocktail constructions.’ And it also requires very little of you – no making pineapple gum syrup when you could be out on the beach drinking a spritz, or what have you. We asked bartenders to share their favourites – and judging by the number of classic cocktails here, Simonson is right.
BOULEVARDIER
‘I prefer this classic with rye whisky, Campari, and sweet vermouth,’ says Craig Welsh of Boulud Sud in Miami. ‘It’s the perfect combination of heat, sweet, and bitter. Do I need to say more?’
OLD FASHIONED
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