I know, I know. It’s National Beer Day, but sometimes I’m not feeling a beer—mostly because I drank beer last night and sometimes you have to mix it up. Anyway. Best Damn, which does one of the best hard root beers I’ve had (read: it doesn’t make me feel like I’m getting diabetes when I drink it), has just put out a hard Cherry Cola.
Now, if you’re like me, and that Savage Garden song was your jam circa 1997, this is the beer alternative for you. I’ve included a recipe below, but drinking it on its own is great, too. Dangerous, though, because it goes down smooth. I was surprised with how much I enjoyed it, to be honest, but I’m a fan now.
- 2 oz. Nolet’s Silver Dry Gin
- .5 oz Simple Syrup
- .75 oz Lime Juice
Method: Build in a Collins glass, muddle gently, fill with crushed ice, top with soda and garnish with mint.
This one is just in time to celebrate while watching the Miami Open.
- 4 oz Moët & Chandon Ice Impérial
- 2 oz Grapefruit Juice
- 1 oz St. Germain
- Pinch of salt
- 6 mint leaves
- 4 quarter wedges grapefruit
Method: In a large rocks or wine glass, pour grapefruit juice and St. Germain over ice. Stir in the salt, mint and grapefruit wedges. Top with Moët Ice.
(I may not be making a bracket, but I could get into March Madness if it was made entirely of cocktails like this.)
Created by Dana Richardson, TAG Restaurant, Denver
- 13 oz. The Famous Grouse
- 6.5 oz. The Famous Mint Tea
- 1 bottle Bordeaux Red Wine
- 3.25 oz. St. Elizabeth Allspice Dram
- 3 Naval or Blood Oranges
- 13 Whole Star Anise Pods
Method: Using a microplane grater remove the zest from 2 of the oranges over a pot or slow cooker. Add the remaining ingredients and bring to a simmer. As soon as it begins to simmer, lower the heat to the low setting. After 5 minutes, serve into punch or tea cups.
Use a channel knife to cut the orange into twists and add 1 to each drink with a star anise pod.
(Makes 13 servings)