|this looks great! Cherry Caipirissima. These colors (and the ice) speak to me.|
photo by Andrew Scrivani for the New York Times
NYT Summer Drinks article
Mixing cocktails is fun and if you do it well your guests will be impressed (if not immediately, certainly after the second round).
|Gin and tonic. Classic. I love these flowers.|
Before you know it, you need a "bar". An old school cart is always nice, seems very British (to me), has the advantage of mobility but everything is so out in the open.
A "drinks cabinet" is just the thing.
|Parker Spirits Cabinet|
|Kinkou Dry Bar from Bolier|
|Linen wrapped Kinkou Dry Bar.|
This bar from Jonathan Charles is Art Deco inspired. The sunburst effect of the book matched veneer is an interesting element. Graceful ebony legs. $4485. This bar looks great with the doors open.
|Santos Rosewood Drinks Cabinet, Jonathan Charles|
|Ample bottle and stemware storage, couple drawers, and lovely legs.|
|Jim Aman's and John Meeks' bar via NY Social Diary|
Here's the recipe for the Cherry Caipirissima. Adapted from Meaghan Dorman, Raines Law Room, Manhattan, via NYTimes.
3/4 ounce simple syrup
3 cherries, pitted and halved
half a lime, cut into quarters
2 ounces white rum
In a cocktail shaker, press and mix the simple syrup, cherries and lime quarters with a muddler or wooden spoon. Add the rum and 6 ice cubes. Shake hard and pour everything into a rocks glass. Yield: 1 drink.
If you'd like further info on the Kinkou Dry Bar or Santos Rosewood Drinks Cabinet, email me.
if you'd love to have a home you love coming home to, with or without a bar, contact me!
This post was not sponsored by Jonathan Charles, Bolier, Crate and Barrell or The New York Times.