Warm weather is the ideal time for more sessionable cocktails — picnic outings and afternoon drinks lend themselves to sipping, not sloshing. So when so many classic recipes call for heavy pours, it’s helpful to have alternatives on hand. Plus, there’s an upside to branching out a bit: “[Using lower-ABV options] forces the bartender to be creative in coming up with new ways to modify cocktails,” says Pete Siewruk, lead bartender at Sparrow in Ft. Lauderdale. That’s where distillers like Lo-Fi come in: their line of lower-ABV vermouths and gentian amaros give more flexibility in recipes that are cutting back on the bite.
The summer flavor profile is pretty well established, no matter where you find yourself mixing: fruits, florals, and often a hefty amount of sugar. All of this can cover up the alcohol, so it’s worth being mindful. Thomas Eslinger, bar manager at the soon-to-open Dante’s in Beverly Hills, stresses the need for balance: “Lower-ABV ingredients can be used in lots of ways outside of the traditional vermouth and liqueur rolls, such as splitting the role of the base spirit, or even replacing it all together. You just have to remember to balance the alcohol and the sugar in your cocktail so it doesn’t taste too light or too thin. “
Lower ABV drinks turn out to be a good call, no matter which side of the bar you’re sitting on. “Being an industry professional, I drink frequently compared to the average consumer,” says Anthony Lopez, a bar consultant in Miami. “And they’re perfect for outdoor gatherings and activities where you want to be more social.” Siewruk, Eslinger, and Lopez each gave their takes on three classic cocktails using Lo-Fi’s line to put a spin on summer:
INGREDIENTS:
1½ ounces Lo-Fi gentian amaro
¼ ounce Cruzan blackstrap rum
¾ ounce Appleton signature rum
1½ ounces pineapple juice
½ ounce lime juice
½ ounce simple syrup
Edible orchid, for garnish
DIRECTIONS:
1. Shake ingredients with ice
2. Strain over a large ice cube into a double rocks glass.
3. Garnish with pineapple leaves and an edible orchid.
“Punchy, tropical and crushable” is how Eslinger puts it. He sees a lot of upside in lower-ABV options: “You can drink them more consistently through the day without getting tired and their flavors also often pair perfectly with food,” he explains — making them much more versatile. As for this spin on Junglebird, it wouldn’t be possible without Lo-Fi: “This combination is not as common as you would think, but Lo-Fi nails it perfectly.”
INGREDIENTS:
1½ ounces Lo-Fi sweet vermouth
1 ounce gin
½ ounce benedictine
½ ounce chinola
1½ ounces pineapple juice
½ ounces orange juice
½ ounce lime juice
½ ounce simple syrup
Cherry heering sinker
Ginger beer, to top
Pineapple fronds and orange, for garnish
DIRECTIONS:
1. Build in a goblet over pebble ice.
2. Top with ginger beer.
3. Garnish with pineapple fronds and orange
Describing his recipe as “refreshing and fruit-forward,” Tony Lopez’ Sling focuses on fresh juice as a way to bring out the summer vibes. “I don’t find Lo-Fi products as overbearing or ‘masking’ as other traditional amaros [or] vermouths with higher ABVs, so I prefer it when it comes to making cocktails.” His philosophy is to use the freshest ingredients possible, regardless of cost.
INGREDIENTS:
1½ ounces Lo-Fi Sweet Vermouth
1½ ounces reposado tequila
2 dashes of cardamom bitters
Orange peel, for garnish
DIRECTIONS:
1. Combine all ingredients in a mixing glass with ice.
2. Stir and strain into chilled Nick and Nora glass.
3. Garnish with an orange peel.
Pete’s Lo East Side is the lighter version of a Manhattan, relying on only a few ingredients to generate big flavors. “The tropical notes really shine through when paired with the coconut and cacao botanicals that are so iconic of Lo-Fi Sweet Vermouth,” says Siewruk. Despite the name, he envisions this drink being a perfect pour in SoCal or Florida, pairing nicely with warm weather.
