Its blackberry picking season folks! In New York’s famed summer retreat, Fire Island, that also means it’s blackberry drinking season. Mind you,…
- Base Spirit Vodka
- Preparation Shaken
- Flavor Refreshing
- Served On the Rocks
On January 6, 2019, a few players from the St. Louis Blues were drinking in a Philadelphia bar when another patron introduced them to the disco masterwork that is Laura Branigan’s ‘Gloria.’ The players loved the song and soon the 1982 hit was the team’s official victory song.
Back in January, there weren’t too many victories to celebrate and St. Louis was hovering near the bottom of the NHL standings; however, once Gloria entered the picture, the team started winning… all the way to the Stanley Cup finals.
Not surprisingly, Gloria became a sensation among the fan base. It even jetted up to no. 26 on the iTunes download list.) The tune started garnering shoutouts on shirts, bumper stickers, karaoke list–and a craft cocktail.
If you were lucky enough to score tickets to the playoffs at Enterprise Center, you may have sipped upon “calling’ Gloria.’ The homage to the home team’s theme is a vodka, grapefruit, elderberry Rickey riff.
Bruce Kraus, Vice President of Hospitality Strategy for Levy at Enterprise Center. Let me know what you think.
“‘Gloria’ has become a rallying cry throughout the Blues playoffs and we wanted to bring that sense of community spirit to the menu,” Bruce Kraus, VP of Hospitality Strategy for Levy the Enterprise Center. (Levy handles the F&B.) “We’re also growing our bar program beyond what you’d typically find in an arena, and the ‘Callin’ Gloria’ shows the fresh ingredients and clean flavor profile that drive our signature cocktail menu.”
- Pour vodka, St. Germain, and thyme-rosemary nectar into a shaker with ice. Shake until chilled.
- Strain into a rosemary salt-rimmed, double old fashioned glass.
- Top with grapefruit soda and garnish with a rosemary sprig.
Prepare 24 hours before use to let flavor emerge. Mince 5 sprigs of fresh rosemary (no stems). Add 1 cup of Kosher salt. Mix well and store in a dry container.
Add 10 sprigs of rosemary and 5 bunches of fresh thyme into 4 cups of water. Bring to a boil, then turn down to low and simmer for 10 minutes. Reduce to about one-third of the original mixture, then add 2 cups of sugar. Stir well to dissolve. Cool, strain and set aside.