Page 0102

bars � drink

100 | squaremeal.co.uk

S

pirits often take a back seat at

barbecues, where the emphasis is

usually on beer and wine, but for

me there's nothing more satisfying

than sipping something short and

strong as the smoke wafts around.

First up, an alfresco summer party

wouldn't be complete without a big jug of

summer cup ready to be served. The most

well-known is Pimm's, but if you want to go

o-piste, a number of alternatives have been

released in recent years. Professor Cornelius

Ampleforth's Summer Fruit Cup and Sipsmith

Summer Cup (£27.95 and £18.70 respectively,

masterofmalt.com) are two to try.

To serve it, I recommend a ratio of one

part summer cup to two parts lemonade -

just ensure that your glasses are full of ice,

plus plenty of fruit and a generous handful

of mint scattered throughout.

Stateside serves

When it comes to sterner stu, it's only

right to look to the home of barbecue for

inspiration. Yes, southern America - home

of delicious, sticky ribs and big, juicy burgers,

alongside delicious, sweet whiskey.

The most well known of all American

whiskeys is bourbon, and there are a

multitude to choose from. One of the best

is Bualo Trace (£24.13, masterofmalt.com),

a moreish drop of orange, chewy charcoal

and vanilla. For something a bit rarer, try the

waxy Michter's US*1 Small Batch Bourbon

(£51.45, thewhiskyexchange.com) with

its notes of orange peel, eucalyptus and

caramel chocolate.

If you're looking for a bit more zip to

accompany those dishes - perhaps you've

got some pepper seasoning on your meats

- then look to a rye whiskey. These contain a

majority of rye in their composition, leading

to a much spicier ˜avour pro™le than sweeter

bourbon. Seek out the Sazerac Rye (£49.69,

drinksupermarket.com), which is brilliant in a

Manhattan; or for something a bit punchier

in strength but cheaper in price there's the

classic Rittenhouse Straight Rye 100 Proof

(£38.75, thewhiskyexchance.com).

Some American distillers have been

experimenting recently and for something

more unusual, try the aptly named High West

Camp™re (£62.33, masterofmalt.com), a blend

of bourbon, rye and peated Scotch whiskies,

which is a smoky drop full of waxy orange

and pine notes.

If neat whiskey seems a bit much, there are

plenty of drinks to mix it in, including the two

recipes here. Or for more fun try a Pickleback,

putting any leftover pickle or gherkin juice

to good use by serving it as a chaser shot to

your whiskey - the ˜avours will complement

the meats you're eating, while the pickle juice

will cut through the fatty ˜avours.

Laura Foster

where there's

…there should always be a decent selection of drinks as well. Forget the cheap slabs

of lager and the discounted Pinot Grigio - here's Square Meal's selection for top

drops to get your barbecue going with a swing WORDS MELISSA COLE, LAURA FOSTER, JULIE SHEPPARD

SPIRITS

GET IN THE

BARBECUE SPIRIT

MINT JULEP

Ubiquitous at the Kentucky Derby, this is

the perfect drink to slake the thirst of even

the most parched soul on a hot day.

50ml bourbon, such as Bu�alo Trace

2 bunches of fresh mint

1 tsp sugar syrup

Glass: Julep tin or rocks glass

Method: Place the mint leaves and

sugar syrup into the Julep tin and mash

with a cocktail muddler. Pour in the

bourbon, top with crushed ice and stir.

MANHATTAN

Deep, rich and nuanced, this classic

drink will match any marinated

red meat blow for blow.

50ml Sazerac Rye Whiskey

25ml Antica Formula Vermouth

1 maraschino cherry

1 dash of Peychaud's Bitters

Glass: Coupe or Martini

Method: Pour Sazerac Rye, Antica

Formula and Peychaud's Bitters into

a mixing glass over ice and stir. Strain

into the glass and garnish with a

maraschino cherry.

smoke...ILLUSTRATIONS: PAUL OAKLEY

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