Memorial Day weekend, the weather’s cooperating in spectacular fashion (how often does this happen?), and in honor of the arrival of the summer season, Kris and I are sampling some Mediterranean delights – specifically two Italian liqueurs, GranGala Triple Orange Liquor and Limoncé Limoncello.

The GranGala was a perfect compliment to more complex cocktails, and also made a nice sipper on the rocks.  And besides being a fine digestivo, I found that mixed with a bit of sparkling Pellegrino, it made a pleasant, light, slightly sweet companion for the pan seared center cut pork chops topped with freshly sautéed garlic, onion olive oil and tomato we had for dinner the other night. 

The Limoncé on the other hand was just too sweet for me – unless a subordinate ingredient in a cocktail.  Bear in mind that limoncello is supposed to be quite sweet, and also that this evaluation is coming from someone whose standby drinks are extra dry gin martinis and smoky single-malt Scotch whiskey.  Compared, however, to the Petrone Limoncello that Kris’s mom brought back for us from a recent trip to Italy, the Limoncé was rounder and softer, missing a slight bite I’d liked in the Petrone.  Kris preferred the smoothness of the Limoncé, however, and she has a better developed palate for sweets than I do.

But no matter where you particular tastes lean, as we ease into the season of warm breezes tossing the leaves in the backyard trees and the smell of charcoal smoke wafting from the grill, I recommend mixing up your cocktail choices.  It’s easy to fall back on old favorites, but variety is the season that gives your culinary and cocktail culture its savor, and it will reignite affection for your old favorites by helping you see them in new ways.

Here are two cool summer-season recipes for use with Limoncé’s (or Petrone’s) Limoncello and  GranGala Triple Orange:

The Amalfi

• 1 ½ oz Citron Vodka
• ½ oz Limoncé Limoncello
• ½ oz Fresh Lime Juice
• 2 sprigs Lemon Thyme (substitute regular thyme if you have to)
• Splash of Yuzu juice (optional)

Combine all ingredients in a shaker with ice.  Shake well.  Strain and pour into a chilled martini glass. Garnish with a sprig of thyme.

Sangria Naranja

• 1 (750 ml) bottle of fruity red or white wine
• 1/2 cup GranGala Triple
• 1/3 cup Stock ’84 V.S.O.P. Brandy
• 2 bay leaves
• 1 orange, sliced into rounds
• 1 pear or apple, cored and cut unto thin widges
• ¼ cup white sugar

Cut orange in half.  Using a vegetable peeler, cut off the thin outer peel of the orange half, avoiding the bitter pith. Slide the other half of the orange and use for a garnish.  In a bowl, mash the sugar and orange peel.  Stir in all remaining ingredients, cover and chill for 8-24 hours.  Remove ornage peel and bay leaves.  Serve in a pitcher garnished with orange slices and fruits.

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