The RIGHT Cocktail for the Meal - The Long Hall

Recently a friend queried me about what cocktail to serve at her upcoming dinner party.
She wanted a drink that would compliment a "couple of fancy hors d'oeuvres", followed by a rather hearty sounding pasta Puttanesca, a green salad, some crusty bread, and finished up with Strawberries in chocolate sauce. She had thought perhaps some Prosecco to begin with(never bad) but her husband wanted to shake up something, something uncomplicated and preferably using ingredients in their well stocked bar. 

This is a question I get asked all the time.
You want to change it up a bit, but also don't want to have to run out for obscure ingredients or spirits that may not get used again for a long time.

You have to look at the whole meal and scrutinize the elements and flavor profiles. In this case, straight forward with big bold flavors, Italian. She indicated that Gin was the preferred spirit (YAY!). The weather is still chilly in the Northeast, Spring is coming but not yet here, so no flowery sips for this meal. I decided to play up the Italian aspect, combining the Gin with the perennial Italo favorite, Campari.


 The Long Hall
 1 1/2 ounces gin
3/4 ounce fresh-squeezed lime juice
1/4 ounce Campari
1/4 ounce Cointreau 
Shaken together over ice and strained into a Martini glass or coupe.



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