In honor of tomorrow's Summer solstice, I bring you the Solstice cocktail. Creator John Deragon serves this drink in December for the Winter solstice, which makes sense for a booze forward whiskey cocktail. For those like me that drink brown liquor cocktails year round, however, this drink works just as well once the sun goes down on a 100 degree day in Atlanta. For a spirit forward drink, it is complex but also surprisingly balanced and drinkable.
The recipe calls for Dubonnet Rouge, but any rose colored apéritif wine, such as Lillet Rouge or Cocchi Americano Rosa, will work well. In my opinion, there is no suitable substitute for the Amaro Nonino. As with any cocktail using grenadine, use a good quality grenadine or make your own to bring out the best in the rye and apple brandy.
Solstice
Adapted from recipe by John Deragon in PDT Cocktail Book
- 1.5 oz. Rittenhouse Bonded Rye
- .5 oz. Laird's Bonded Apple Brandy
- .5 oz. Amaro Nonino
- .5 oz. Dubonnet Rouge (or Cocchi Americano Rosa)
- .25 oz. Grenadine
Combine ingredients in mixing glass with ice. Stir and strain into chilled cocktail glass. No garnish.
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