There are many ways to fight the August heat: pools, hydration, air conditioning, etceteras. At NoDef HQ, our chosen heat-beater is an adult beverage. So, we turned to to our preferred publican, Nick Detrich of Cane & Table (113 Decatur Street) for some suggestions.
Detrich shared his take on Green Isaac’s special, a Hemingway favorite, as well as cocktail pioneer Charles H. Baker’s Mexican Firing Squad. For lagniappe, he suggested the Smokey Paloma, a whimsical take on Squirt soda.
Green Isaac's Special
When Ernest Hemingway went on fishing expeditions on his yacht the "Pilar," he would bring with him a bunch of green coconuts. In the mornings, he would hack one open and add lime, gin, and Angostura Bitters to it to start his day. A drink that was made to be enjoyed on the bow of a ship watching the sun rise, is a drink that was invented with escaping the drudgery of summer in mind. The above recipe is C&T's spin on the maritime cooler.
- 2 ounces Fresh Coconut Water
- 1 1/2 ounces Beefeater London Dry Gin
- 3/4 ounce Fresh Lime
- 1/4 ounce 1:1 simple Syrup
- 2 dashes Angostura
- 4 drops Herbsaint
Build over ice, serve.
Mexican Firing Squad
From Charles H. Baker Jr.
Charles H. Baker found this drink at the La Cucaracha bar in Mexico City during the 1930s. If you're craving tequila, but want something other than a Margarita, then this is an easy fix.
- 2 ounces Siembra Azul Blanco
- 1 ounce fresh lime
- 1/2 ounce Grenadine
- 3 lashings of Angostura bitters
- 1oz soda water
Combine all ingredients in a shaker tin and shake briskly without ice, then pour contents into an ice-filled glass. Serve with a lime wheel.
This is the perfect go to for the beach house, because you can do all of your work ahead of time, and keep the bottles on ice or in the fridge. Just crack it open and it's ready to drink from the bottle, or you can rim a glass with chili, salt, and lime to spice it up a bit.
- 1 ounce Siembra Azul Blanco
- 1 ounce Mezcal Vago Espadin
- 1/2 ounce Fresh lime
- Bottle of Mexican Squirt
Open up the bottle of Squirt, and drink a swig, then pour the other ingredients into the bottle. If you have a crown capper, you can cap it and keep it chilled to serve later.