Happy hours these days are looking a little different than they did back in late winter. For one thing, robes are acceptable attire. BYOB’s A-OK, too.
Remote happy hours are one of the only ways we can socialize during Indiana’s Stay-At-Home Order, and a few Fort Wayne bartenders shared some of their favorite, easy-to-make cocktail recipes. Whether your liquor of choice is rum, tequila, gin or bourbon, we’ve got your back.
Andrew Gelwicks, the bar lead at The Hoppy Gnome, says Painkillers are tropical drinks, reminiscent of a piña colada. Traditionally, they’re made with overproof or Navy-strength rum (that means the alcohol content is at least 57%— how this term originated is fascinating), but nearly any dark or aged Jamaican rum will work well.
2 ounces overproof Jamaican rum
1 ounce cream of coconut
1 ounce orange juice
1 ounce pineapple juice
Shaved nutmeg, for garnish
Mix first four ingredients, and pour into a chilled glass. Garnish with nutmeg.
Honey + Mint Margarita
This recipe from Lindsay Cheesebrew, owner of Bird and Cleaver, uses a homemade simple syrup recipe. In a pinch, you can substitute the premade syrup.
4 mint leaves, plus additional for garnish
¾ ounce honey simple syrup
2 ounces tequila
½ ounce dry curacao
1 ounce lime juice
To make the syrup:
½ cup honey
½ cup water
Heat the honey and water together in small saucepan over medium heat. Bring to a slow boil, and remove from heat. Cool. This mixture will keep in the refrigerator for two weeks.
To make the cocktail:
Muddle 4 mint leaves in bottom of shaker. Add remaining ingredients, and shake. Strain into glass, and garnish with mint.
Gimlet variations can include vodka or, for a daiquiri, rum, but Liz Cervantes, the assistant/event manager at HT2, shares the classic gin cocktail.
2 ounces gin
¾ ounce lime juice
½ ounce simple syrup
Ice, cubed and block
Lime slice, for garnish
Combine first three ingredients and cubed ice in a shaker. Shake, and pour over an ice block. Garnish with lime.
Typically, an Old Fashioned is made with whiskey or, more commonly, bourbon—but that’s not the only way, says Trevor Scovel, beverage director and managing partner at Copper Spoon and Sidecar. The original recipe in fact calls for any spirit.
2 ounces bourbon
3 dashes aromatic bitters
1 teaspoon sugar syrup
Orange peel, for garnish
For the syrup: Whisk 2 parts turbinado sugar in 1 part water until sugar dissolves. Keep syrup in refrigerator for 2 to 3 weeks. Scovel notes that if you don’t have turbinado sugar, you can use a variety of substitutes, including brown or white sugar, honey, sugar cubes or even pancake syrup.
For the cocktail: Mix first three ingredients, and strain over ice cube. Express the orange peel into the cocktail.