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Tastes of Summer
Written By: Marlene Osteen | Issue: July 2024
For a splash of summer fun, let’s get a little playful (and just a bit deadly?)
By now we’re all in a summer state of mind – determined that our days should be breezy and easy; more fun, less drudgery in all things – including what we choose to drink.
And because summer is the season of vermouth – an herb and spice filled fortified wine with guts – it should be part of your summer entertaining plan.
Particularly Spanish Vermouth, where it’s a lot more than a drink. It’s a national pastime, a lifestyle, as much an activity as it is a beverage. Here it holds a special place, often enjoyed during the “Vermouth hour” amidst the sweltering heat of the day. Served over ice, dosed with seltzer and dressed with an orange and a fat Spanish olive, it stands as a refreshing elixir against the summer heat.
And there’s no limit to what vermouth can do. From the classic Americano (Campari, sweet vermouth, soda water), to the straightforward Milano Torinos (just Campari and sweet vermouth), and the bubbly, citrus-forward Vermouth Royale (lime and lemon muddled together and mixed with vermouth and crème de cassis), each as lovely served on a tree shaded deck as enjoyed poolside.
For a decidedly more dangerous way to beat the summer heat you could follow Hemingway’s path and spice up that vermouth with Absinthe and a dash of bubbles. Called “Death in the Afternoon,” the drink is named after his 1932 treatise on bullfighting and the cocktails is as much about the duality of flavors – fiery Absinthe pierced by the tickle of sparkling wine – as Hemingway’s book is about the dual emotions of fear and courage. (Pour 1 oz. Absinthe into a champagne flute, add 1 oz. chilled vermouth, top with chilled champagne and a lemon twist.)
Then again you could reimagine the classic Spanish cocktail “tinto de verano” by substituting red wine with vermouth for a combination that leans a bit rounder and more herbal. To make it, start by choosing a bold red wine or red vermouth, pour over ice, then cut with a citrus-forward soda to brighten and add effervescence – 7Up or Sprite.
And for those among you for whom no summer day is complete without a glass of Rosé, how about Rosé slushy style? This easy drinking “frosé” cocktail might just be your new favorite porch pounder. The blender-and-ice treatment will work on any bottle of rosé wine – put 4 oz. wine, 1 oz. Crème de Pamplemousse, ¾ oz. fresh lemon juice, 1 cup crushed ice, into a blender and process until smooth. Float ½ oz. Campari on top and garnish with a lemon wheel.
