Thanks to Smirnoff, Cameron Bogue is traveling the world in search of the hottest cocktail ideas and ingredients.
For summer, he says, the trend is toward fresh, local ingredients mixed in inventive ways.
“New York and San Francisco are the biggest cocktail markets in the country,” says Bogue, a Las Vegas bartender who worked at the Venetian, Mandalay Bay and Rio hotels before becoming the official Smirnoff cocktail consultant.
“San Francisco uses a lot of fresh ingredients while New York does the classics,” he says.
Speaking recently from San Diego, where he helped establish the cocktail menu at one of that town’s swank new lounges, Bogue says he landed his “dream job” with Smirnoff by conceiving an Asian twist on the classic Moscow Mule – a vodka, lime juice and ginger beer cocktail Smirnoff introduced in the 1940s with hopes of inching then-popular whiskey and rum drinks out of the marketplace. Witness the current profusion of flavored vodkas and vodka mixes as proof that it worked.
“I took Smirnoff vodka and infused it in sauteed Asian pears to make my own Asian pear-flavored vodka,” Bogue says of the concoction that landed him the job. He calls it the Beijing Mule. “I made a sugar syrup with saffron, and then I substituted the lime juice with Yuzu fruit, a citrus native to China.”
Bogue’s biggest tip for summer entertaining is to experiment with fresh, seasonal ingredients like cucumbers, berries or fresh herbs. “You can showcase just one spirit and mix it with any (ingredient) either by macerating or muddling it on the spot, or by infusing it” for a few days before serving, he says.
Dennis Dickey co-owns Union – An American Bistro in Castle Rock. He says customers at his high-end martini hang-out also are ordering out-of-the-ordinary drinks that tend to showcase a fresh fruit flavor, especially pomegranate.
“I see is a lot of people who are willing to try different things,” he says. “The Cosmo is passé, so why not do something different with a drink?”
Pomegranate is what’s hot at Union because it’s thirst-quenching and refreshing. “It’s definitely become a hip ingredient,” says Dickey, whose most popular libations include one concocted with pomegranate vodka, pineapple-infused run and fresh lime juice, and another more intense fruity experience that’s created with pomegranate vodka, pomegranate liqueur and a splash of fresh citrus juice.
Pom-tini
Pomegranate is one of the latest exotic flavors to find its way to the shelves and cocktail cabinets of beverage connoisseurs from coast to coast. Its rich color makes it especially festive for summer. This recipe is from Pearl Persephone vodka makers.
Ingredients
Directions
Shake well with ice and strain into a chilled martini glass. Garnish with a wedge of lime.
Melon Cooler
This lime-hued cocktail goes nicely with this summer’s green apple and custard yellow furnishings, not to mention the sunflowers, zinnias and daisies rounding out seasonal table settings. This recipe from “InStyle Parties” makes 12 servings:
Directions
Fill K gallon pitcher L full of vodka. Stir in 1 pureed honeydew melon (about 3 cups), two cups each of Midori liqueur and Sprite, and 1 cup club soda. Serve over ice and garnish with skewered melon balls.
Orange Push-Up
This frothy cocktail from Weekend magazine will transport guests back to childhood. It easily can be transformed into a non-alcoholic refreshment by subsituting 2 Tbsp orange juice concentrate for the Orangecello.
Ingredients
Directions
Place the juices, Orangecello and grenadine in a blender with crushed ice and puree until smooth. Whisk creams together. Pour orange mixture into a tall glass, then spoon cream mixture on top.
Cameron Bogue’s Beijing Mule
This winning recipe speaks to the inventor’s culinary flair. Simple syrup is made by bringing 2 cups water and 2 cups sugar to boil in a saucepan (with saffron, for this recipe) and then refrigerating for 2 days. The Yuzu is Chinese citrus – like a cross between a lemon and lime with a hint of tangerine flavor.
Ingredients
Directions
Combine first three ingredients in a tall glass filled with ice. Top with Ginger Beer and garnish with the Asian Pear slice.
Cranberry Cooler
Offering a non-alcoholic option is especially important on Colorado’s hot, dry days. This recipe is from nationaloutdoorlivingweek.com
Ingredients
Directions
Combine juices and ginger ale in a pitcher, then pour over ice.
