Now we start getting into the odder colors in our Cocktails in the Park with George palette. We’ve left the cozy confines of the reds, oranges and yellows and now veer left at the Land of Oz to emerald green (hex value #50C878).
- 1.0 oz. Akvavit (Aalborg)
- 1.0 oz. Midori
- 0.5 oz. Thatcher’s Cucumber liqueur
- 0.25 oz. lime juice
- 1 barspoon green Creme de Menthe
Shake with ice and strain into cocktail glass.
I just had to break out the Midori and the Creme de Menthe for this one, these being two dusty bottles I probably purchased in my first round of mixer buying years ago since a) they were cheap and b) with my limited knowledge of cocktails at the time these were two I had actually heard of before. However, after mixing a Melonball and a Grasshopper (I know..) there was not much else I could find for these and they got relegated to a forgotten corner of my bar. Until now.
Since I was starting with melon as a base, to which I knew I was going to add a bit of mint, I needed a flavor to complement this bit of a farmer’s market and I thought Akvavit would work nicely with its caraway and anise undertones. I chose the clear, unaged Aalborg from Denmark to help keep the green cast of the finished cocktail. For an additional bit of sweetness I added the cucumber liqueur, though its taste is so subtle against the bolder flavors that it comes off as a lighter simple syrup. Then, for a bit of brightness and tartness I added the lime juice, which didn’t detract from the color (let’s face it, the Midori is almost radioactive in appearance and obliterates most of the other colors anyway).
Even just a little creme de menthe can take over a drink, so a barspoon is all that’s needed here, which still makes its presence known in the final drink. At the time I made the drink I used a cheap mixer I will probably never empty, but since then I have spotted the new offering from Tempus Fugit. As their new creme de cacao is so phenomenal, I am curious to know whether their creme de menthe is as eye opening. Who knows, perhaps a bottle of that could come out from the forgotten corners of the bar and play a bigger part in future cocktails?