These recipes are brought to you by Salt Creek Grille – Princeton.
On this day in 1806, the earliest use of the word cocktail was recorded, in the May 1806 edition of The Balance and Columbian Repository.
To celebrate, Salt Creek Grille’s Bar Manager, Pat McMenamin, offered up recipes for three delicious summer-is-coming cocktails. Cheers!
Strawberry Basil Mojito
The strawberry basil mojito (pictured at top) is a sumptuous twist on a classic cocktail. The strawberry and basil flavors are refreshing and pretty, cool and citrusy, and a great sign that summer is right around the corner.
- 1½ oz light rum
- 2 or 3 strawberries, sliced (see instructions for strawberry simple syrup below)
- 4 or 5 fresh basil leaves
- ½ oz fresh lime juice
- club soda
For strawberry simple syrup: Combine 1 cup water, 1 cup sugar, and 1 cup quartered strawberries in a saucepan. Bring to a boil. Lower heat and simmer for 10 minutes while stirring. Let cool before using.
- Muddle strawberries and basil at the bottom of a tall glass.
- Fill glass with ice; add rum, strawberry simple syrup, and lime juice.
- Stir all ingredients together and top with club soda.
- 1½ oz Bacardi rum
- ½ oz Roses lime juice
- 5 mint leaves
- 2 red watermelon cubes
- 1 lime wedge
- soda water
- splash of watermelon purée
- Muddle mint and watermelon cubes together.
- Add a splash of watermelon puree and shake with rum and lime juice.
- Pour into a highball glass, top with a splash of club soda, garnish with a lime wheel.
- 1½ oz gin
- ½ oz St. Germain
- ½ oz lemon juice
- ½ oz orange blossom honey syrup (equal parts orange blossom honey and hot water)
- Add all ingredients to a shaker filled with ice.
- Stir and strain into a martini glass.
- Garnish with an edible orchid.
Salt Creek Grille – Princeton
1 Rockingham Row