In a normal February, cocktail hour would mean gathering the ingredients for an old fashioned or manhattan, or reaching for a porter or stout. But with the weather as warm as it is, I wanted something more refreshing.
And for beverages,
more acidic = refreshing
– it is the citric acid in lemon and lime juice that make a moscow mule or mojito crisp and satisfying, and the pickle juice in a dirty martini that make you smack your lips.
But it didn’t feel right making a summer drink in the middle of winter, so the question became, how can I make a slightly tart (thus refreshing) beverage without resorting to typical citric-centric recipes?.