Title: The Seabreeze and variations
1 oz Vodka
2 oz cranberry juice
2 oz Grapefruit juice

A fairly common sight down here, but so far as
I know, only in the summertime. I'd call for
more booze with that.

Around here, both those juices are common in cocktails singly but not

It's not uncommon as a pinky drinky down
here. My disbelief suspends for this
kind of thing (but not my taste buds).

together. And yes it has a summery feel to it and it can certainly
be stronger.

I'm not particularly a vodka person at
all, but my friend Link has gone keto,
so I watch her guzzle Tito's and soda
when we go out drinking. Tito's, by the
way, is disgusting.

And I didn't have a lime wedge handy so I turned one of these into
a highball with 1 more oz vodka and 4 oz of club soda with lime.

And endorse your improvements.

Even more summery. I can see myself making a lot of these next
July.

Maybe add a few drops of something
overtly fruity. Rose's or similar?

Lilli had a bottle of 100% pink grapefruit juice
in the fridge, and as she doesn't like the stuff,

It's good with Campari.

Accentuates the pink, the bitterness,
and the sweetness while adding
negligible alcohol. For some, the
ideal additive. For me, not so much. I
hold Campari in as much suspiciou as I
do digestives and bitters in general.

The next step will be repeating the experiment with gin.

I'm presuming one with a good balance of citrus
and evergreeny flavors, like Rangpur?

I went with Gordon's which is my go to everyday gin. Ungava with

Some good citrus oil in that; there
used to be a fruitier version with oranges
on the label - wonder where it's gone.

its arctic botanicals is my splurge gin. While I was picking it up I
looked for Blue Moon but my store doesn't carry it.

At last a good decision.

Basil gimlet
1 sm handful basil leaves

I harvested and dried all our basil in mid Sept. This will have to
wait until next summer as well.

I wonder whether dry herbs could be useful
in cocktails. Decoctions have had their
place, but perhaps picking dried leaves
out of one's teeth might not be the best
cocktail experience in the world.

For Lilli:
--MM
Sager + Wilde's Grapefruit Campari Cocktail
25 ml Campari
25 ml Martini Rosso
25 ml pink grapefruit juice (ideally fresh)
San Pellegrino pompelmo (grapefruit soda) to top
1 small slice pink grapefruit, to garnish

She's more the purist - white grapefruit,
booze, and salt. I don't know how open to
experimentation she is. There at one time
were Campari and some kind of vermouth in
the cabinet, in addition to Veev and other
strange things, for which I blame her late
husband.

This makes a virtue of Campari's affinity with grapefruit. It's my
go-to summer refresher.

A little bitter kick - gives variety to the
usual run of sweet-and-sour. But if I want
bitter, I'll take mine chocolate, thank you.

San Pellegrino is a premium quality Italian line of soft drinks.
Roslind loves it as a special treat. It's not cheap at $1.49 per 330
ml can when President's Choice sparkling grapefruit is just $0.99
for a 2000 ml bottle.

Presumably related to San Pel Terme, the source
of the famous fizzy water.

... Vodka: a sneaky Commie plot to sissify the drinking nation.

Or rather to de-taste bud it. After which one
could enjoy this more seasonal drink -

Chestnuts Roasting on an Orange Peel
categories: booze, odd
servings: 1

1/2 Tb Torani marron (chestnut) syrup
5 ds black walnut bitters
1 Tb water
3 in strip orange peel
4 Tb rye whiskey
Muddle the first four ingredients together four times
to release the oils from the orange peel. Top with
rye whiskey. Add a large ice cube and stir gently
with a bar spoon.

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