WellesleyWeston Magazine


Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

Issue link: https://wellesleywestonmagazine.epubxp.com/i/819093

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Page 191 of 219

sun-dappled or moonlight-lit patio or porch. As gatherings go, they come in all shapes and sizes, of course — from epic bashes complete with equally epic guest lists and full catering to intimate cocktail parties with just a hand- ful of close friends. And no matter how big the get-together, one of the most alluring things about such casual, more freewheeling summer enter- taining is the opportunity to jump into the fray with hands-on activities like playing grill maestro and bartender. The trick with both is to choose food and drink that are not only delicious but also easy to prep for before the party begins, so they're a cinch to whip up on the spot. And as always, the more the recipes highlight the vibrant and local flavors of the season, the better. "I love grapefruit-based cocktails straight through July," says Joseph Spece (known simply to his loyal bar customers as "J.C.") of Juniper restaurant in Wellesley. There he creates a roster of extraordinary and intricately bal- anced cocktails (and lest you detect a whiff of pretension in that description, know that he insists on being referred to as a "bartender," rather than a "mixologist") that focus on spirits infused with bold plant and fruit flavors. One of his favorites for a crowd? The Ciao Bella — his personal spin on the Negroni (see recipe to left). "It's easy to make at home because it's equal amounts of everything, and it's so refreshing, you'll never drink another mimosa by the pool again after you've had one," J.C. says. The refreshing element isn't just grapefruit, but grapefruit from Texas. (Grapefruit is also a key flavor in the Icarus Lane, Juniper's signa- ture drink invented by bar manager Ashley Eaton.) "They're so juicy and rich this time of year," J.C. says. And he insists they pair perfectly with M E D I A B A K E R Y THE CIAO BELLA The cocktail wizards at Juniper restaurant in Wellesley invented this simple, vibrantly colored, sweet-tart libation. Toss yours together in batches and be prepared for multiple refill requests. Ingredients: Equal parts grapefruit juice, sweet vermouth, Campari, and gin One grapefruit peel n Combine the first four ingredients in a shaker with ice. n Shake with ice for 15 or so shakes, to both chill it and aerate the flavors. Pour into the cocktail glass of your choice. n From the grapefruit skin, peel a nice, thick piece of grapefruit zest. (Peel one for each drink.) n On each individual drink, express the peel over the drink by twisting it so the peel side is facing down toward the drink and squeeze, so the drink is that much more aromatic when you take your first sip. Use the grapefruit zest as a garnish and serve. 190 W e l l e s l e y W e s t o n M a g a z i n e | s u m m e r 2 0 1 7 food & wine "highlight the vibrant and local flavors of the season"

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