Cheers, It's World Cocktail Day!

In This Edition of "Drink Like A Scout!"
A Few of Our Favorite Cocktails

We take cocktails every bit as seriously as we take wine, both at home and in the restaurants. The Scouts all voted on their personal favorites and these were the top three: One new classic, one old classic, and one from out of left field. Follow the links to stock your bar with the right ingredients and you’ll be drinking like a Scout in no time.

Senior Wine Scout - Sean Tupper - Paper Airplane

The Paper Airplane was invented by Sam Ross, a big name on the cocktail scene from his years at Milk & Honey in NYC. He was listening to the MIA song ‘Paper Planes’ when he got the recipe right, hence the name. Folks have played with the recipe, subbing different aperitivi, and Senior Wine Scout Sean Tupper swears by Amaro Nonino Quintessentia. Shake all the ingredients with ice and strain into a chilled glass for a bittersweet treat.

Wine Scout - Benjamin Wright - Negroni

Easy to make and refreshingly bitter, this classic cocktail was invented by an Italian Count who wanted his Americano to have a lot more kick. The traditional equal parts recipe of gin, Campari, and sweet vermouth has launched a thousand riffs, including this one. Ben Wright rolls with a Japanese gin and Aperol, which smooths over some of the bitterness and adds a touch of citrus. Stir this once in a mixing glass filled with ice and serve over a large ice cube. Savor it slowly and it’ll evolve as the ice melts into something a little closer to its Americano inspiration.

Wine & Spirits Buyer - Alex Rosen - El Pepino Humeante (The Smoking Cucumber)

Alex Rosen adds a smoky twist to “El Pepino,” which is itself a twist on the traditional margarita. Pepino is Spanish for cucumber, a star that shares the stage here with the smoky influence of Mezcal in lieu of Tequila. St. Germain (sometimes called ‘Bartender’s Ketchup’) adds its unique floral sweetness to balance the tart lime. This is the kind of drink that’s easy to throw together (shake it up and pour), but tastes like you have next-level bartender skills.