Cited as the Queen of Cocktails, Sarah Gualtieri cut her teeth working as a photographer with food and beverage clients before starting her cocktail blog, The Boozy Ginger.
Today, the New York-based photographer and creator has written her first book, Sips of the Seasons… with eye-catching imagery to accompany her creations.
“Five years ago, I started my journey into crafting cocktails at home and sharing them on social media.”
“I learned a lot about making classic cocktails and finding the right balance of flavours,” writes Gualtieri (@the.boozy.ginger), who has 266k Instagram followers.
“One thing that was always guiding me as I worked on new recipes was using the freshest ingredients available.
“I have always loved gardening and having fresh herbs and vegetables ready for cooking, so it only made sense that I would use those fresh ingredients in my cocktails too.”
A deep dive into seasonal cocktails for every occasion, the book promises an eclectic mix of 40 stylish cocktails themed to the four seasons, alongside a section on syrups – from blackberry to lavender, to spiced cranberry.
With notes on glassware, garnish and a trio of infusions made with vodka, Campari and gin.
Easy on the eye, here are four favourites to whet your whistle…
1. Cucumber and Basil Gin Smash
“I try to keep fresh herbs year-round – in pots inside, and then move them outdoors or plant new seeds in the spring,” writes Gualtieri.
“Having fresh basil is a must for me, both for cooking and making cocktails. I love the flavour and the fragrance that this herb adds to a drink. I also always plant cucumbers in my vegetable garden each year and usually have a steady supply of them by July.
“This pairing of herbal flavours, along with the botanicals in the gin, makes it so refreshing,” suggests the author.
Ingredients: 60ml gin, 60ml cucumber, peeled and roughly chopped, 15ml lemon juice, 15ml simple syrup, 3 basil leaves.
Method: Put the cucumber, basil and simple syrup into a cocktail shaker and gently muddle. Pour in the gin and lemon juice, then add ice and shake until chilled. Press the cucumber ribbon around the inside of the glass and fill it with ice. Double-strain into a rocks glass. Garnish with a basil sprig.
2. Aperol Mimosa
Once spring celebrations begin, Gualtieri says there’s one cocktail that’s her go-to for gatherings and Sunday morning brunch: “The mimosa. It’s a simple cocktail with a ratio that can be adjusted to each person’s preference.
“Adding Aperol turns this one into a cross between a mimosa and a spritz and adds a burst of colour, just like the early spring blossoms.
“Garnish with an edible flower for a feminine touch,” suggests Gualtieri. “I love to start planting my edible flower garden in early spring with pansies, violets and marigolds.”
Ingredients: 30ml Aperol, 45ml orange juice, 90ml prosecco or sparkling wine, edible flower or orange slice to garnish.
Method: Pour the orange juice into a champagne flute. Top with prosecco or sparkling wine, add the Aperol, stir gently and garnish.
3. Lavender Lemon Drop
“I’m lucky enough to live close to lavender farms in New York and I have also planted many of my own,” writes Gualtieri.
“While my lavender bushes aren’t in full bloom until June, I use dried culinary lavender to make syrups and infusions in the spring (which is also the best time to plant it in your garden).
“Lavender can be used for so many different things, from cocktails and baked goods to lotions and perfumes. The calming scent and subtle flavour also pair very well with lemon.
“Adding it to this classic, refreshing cocktail tastes like spring in a glass.”
Ingredients: 60ml vodka, 15ml triple sec, 30ml fresh lemon juice, 30ml lavender syrup, small sprig of culinary lavender or a lemon twist, to garnish.
Lavender syrup: 250ml water, 220g granulated sugar, 2g culinary-grade dried lavender buds. Combine the water and sugar in a saucepan and warm over a medium heat, stirring until the sugar dissolves.
Remove from heat, add the lavender and steep for 10-15 minutes, or until fragrant. Allow to cool completely, then strain through a sieve. Pour into an airtight container and store in the refrigerator for up to 2 weeks. Makes 350ml.
For the rim: Superfine (caster) sugar, finely grated lemon zest, lemon wedge.
Method: Combine the sugar and lemon zest in a shallow dish. Run a lemon wedge around the outside edge of the rim of the glass. Dip the rim into the sugar/lemon mixture, rotating to coat. Tap off any excess and set aside briefly to set.
Half-fill a cocktail shaker with ice. Add the vodka, triple sec, lemon juice and lavender syrup. Shake vigorously and strain into the rimmed coupe. Weave half a lemon through a cocktail pick to place on top.
4. Summer Spritz
“I often say that every season is spritz season, but they taste just a little better in the summer.
“There’s nothing better than enjoying a bubbly spritz while dining al fresco or lounging by the pool. While a classic Aperol or Hugo spritz are both great choices, this combination of both – with a hint of bright citrus – is one of my favourites.”
Ingredients: 25ml Aperol, 15ml fresh grapefruit juice, 15ml elderflower liqueur, 90ml prosecco, 30ml soda water. Grapefruit slices and edible flower (optional) to garnish.
Method: Fill a large wine glass with ice. Add the Aperol, grapefruit juice, elderflower liqueur, and prosecco. Top with soda water, then stir to combine. Garnish with a grapefruit slice.
Extracted from Sips of the Seasons: Fresh Cocktails for Every Holiday by Sarah Gualtieri. Published in hardback by Quadrille, priced £14.99. Photography by Sarah Gualtieri. Available now.