June 18, 2020

Michael & Jacky's Favorite Summer Drinks

Sunglasses and warm summer days call for a cool drink in-hand. Michael and Jacky Recchiuti have shared three of their favorite cocktails for the season. Each of these summer-inspired cocktails recipes use our classic non-alcoholic Tarragon Grapefruit Granita as a base. 

Tarragon Grapefruit Granita Base

Ingredients:

  • 1/3 cup water
  • 1/4 cup fresh tarragon sprigs, (washed, picked and coarsely chopped)
  • 1 teaspoon fresh tarragon sprigs, minced fine
  • 1/2 cup granulated cane sugar
  • 2 1/2 cups fresh ruby red or pink grapefruit juice, strained (6-8 medium grapefruit)
Make the Granita Base:

  1. Stir the water and sugar together in a medium saucepan. Bring to a boil over medium heat, remove from the heat, and stir in 1/4 cup of tarragon into the water. Cover the top of the pan with plastic wrap. Let steep for 30 minutes.
  2. While the tarragon syrup is steeping, juice and strain the grapefruits into a medium-sized mixing bowl.
  3. Strain the tarragon syrup into the grapefruit juice and stir to mix. Whisk in the minced tarragon.
  4. Place the bowl uncovered in the freezer. Stir with a fork or whisk every 30-40 minutes until the liquid is frozen and granular. This will take 2-3 hours, depending how cold your freezer is.
  5. Spoon the finished granita into chilled serving bowls and garnish with fresh tarragon and a fresh grapefruit segment.

Frozen Paloma Cocktail

Ingredients:

  • 1 1/2 oz Anejo Tequila (We are using 123 Tequila's Anejo)
  • Sparkling water
  • Tarragon Grapefruit Granita Base
  • Lime zest for garnish

Make the Cocktail:

  1. Grab a 6 – 8 oz short glass tumbler
  2. Rim the glass with salt
  3. Fill with 1 ½ oz tequila
  4. Fill glass ¾ full of Tarragon Grapefruit Granita
  5. Finish with sparkling water
  6. Garnish with lime zest

        Granita Greyhound

        Ingredients:

        • 1 1/2 oz Gin (we are using St. George)
        • Tarragon Grapefruit Granita Base
        • Fresh Grapefruit to garnish

        Make the Cocktail:

        1. Grab a 6 – 8 oz short glass tumbler
        2. Fill with 1 ½ oz gin
        3. Fill to the top with Tarragon Grapefruit Granita
        4. Garnish with a Grapefruit wheel
        5. Alternatively, replace gin with vodka (We use Hangar One Vodka)

        Recchiuti Pastiche

        Traditional pastis with water is known as the “milk of Marseille”.

        Ingredients:

        • 1 1/2 oz Richard or Pernod Pastis
        • Tarragon Grapefruit Granita Base
        • Sparkling water

        Make the Cocktail:

        1. Grab a 10 – 12 oz tall glass tumbler
        2. Fill with 1 ½ oz Richard Pastis (Michael's favorite) or Pernod Pastis (Jacky's favorite)
        3. Fill remainder of glass with Tarragon Grapefruit Granita
        4. Garnish with a sprig of fresh tarragon
        5. Alternative fill ¾ full with granita, finish with sparkling water

        Tarragon Grapefruit Frozen Tequila Sunrise

        Ingredients:

        • 1 oz Blanco Tequila (We are using 123 Tequila's Blanco)
        • Tarragon Grapefruit Granita Base
        • Brut Rose (We are using Schramsberg)
        • Grenadine Syrup
        • Orange slice for garnish

        Make the Cocktail:

        1. Grab a stemmed white wine glass
        2. Pour 1 oz tequila into the glass
        3. Fill glass halfway with Tarragon Grapefruit Granita
        4. Fill to top with Brut Rose Champagne
        5. Top with a splash of Grenadine syrup
        6. Garnish with an orange slice
          Written by Cara Loffredo