Summer calls for refreshing and cool cocktails. And here in the Pacific Northwest, we have such a delicious bounty of seasonal fruits, delicious eaten out of hand, and now incorporated into some summertime sips. From berries to cherries to local spirits, let’s toast to the summer with our local seasonal selection!
TASTE
Papa Bueno Tequila
Produced in the legendary tequila town of Atotonilco El Alto in Jalisco, Mexico, Papa Bueno Tequila is brought to the United States by Seattle-based Papa Bueno Spirits and distributed exclusively to the Northwest. The agave from which this spirit is distilled is hand-harvested and cooked in brick ovens until the honey-flavored nectar can be extracted. The end product is delicious and amazingly smooth, helping to live up to their slogan: “Papa Bueno lives for fun, for it is fun to live.”
MAKE
Summertime Tequila Negroni
When we think of tequila, we automatically think margaritas, but the versatility of this spirit made us take it in a different direction. If you’ve never had a Negroni made with tequila in place of gin, you are in for a pleasant surprise. In addition to tequila, this version has tart cherry-infused Aperol, a friendly replacement for the traditional (and more bitter) Campari. We found Dolin or Carpano Antica Formula sweet vermouths work best for this recipe. Serve on the rocks for summer sipping!
Makes 1 drink
Ingredients:
1 ounce Papa Bueno Original Silver tequila
1 ounce NW Cherry-Infused Aperol (recipe follows)
1 ounce sweet red vermouth
Garnish: Aperol-marinated cherries and lemon peel twist
Fill an Old Fashioned glass with ice. Measure in the tequila, NW Cherry-Infused Aperol and sweet red vermouth. Stir to combine. Zest the lemon peel directly over the drink and drop in. Garnish with marinated cherries and a twist of lemon peel.
NW Cherry-Infused Aperol
Makes about 1 cup, enough for about 8 drinks
Ingredients:
1 cup Aperol
½ cup frozen Northwest tart cherries such as Remlinger Farms (or fresh if you can find them at the market)
Place the cherries in a jar and then add the Aperol. Cover and refrigerate. Let infuse for a minimum of 2 days before using. Use the marinated cherries as garnish for cocktails.
