Inspired by the midnight sun, those few weeks during the summer when the sun never sets above the Arctic Circle, Fanny Chu built this festive sparkler with summer nights in mind.
“When I think of summertime, I always think of strawberries, s’mores and campfires, especially by the beach,” says Chu, who was a bartender at Donna in Brooklyn, NY, before it closed. She compares the midnight sun with the way a glowing moon can illuminate the sky. Her drink draws smoky tones from a peated Islay Scotch.
Courtesy Fanny Chu, liquid stylist, New York City
- 1 ounce Carpano Antica Vermouth
- 1 ounce Lustau Amontillado Sherry
- ½ ounce aged rum, such as Forsyth W.P. 502 Jamaican Rum
- ½ ounce fresh lemon juice
- 1 teaspoon peated Scotch, such as Laphroaig 10 year
- 1 teaspoon simple syrup (equal parts sugar and hot water)
- 1 heaping teaspoon strawberry preserves, preferably Bonne Maman
- Dry sparkling wine, to top
- Fresh mint, for garnish
- Sliced strawberries, for garnish
- Orange wedge, for garnish
In cocktail shaker filled with ice, combine all ingredients except sparkling wine and garnishes. Shake well, then double–strain into stemmed cocktail glass or wine glass. Top with sparkling wine. Garnish with mint, strawberries and orange wedge.