Feeling too hot, Juz chill up with these 10 cool cocktails in this hot summer
But when there is high heat of solstice comes along, even I make room for something ice cold—and possibly tiki. Plus, nothing makes a summer barbecue more fun than a couple of cool new cocktails. Of course, what you pour (or mix, in this case) depends on what you serve. So here are 10 concoctions—from several fine cocktail connoisseurs—that’ll serve you well this season.
RIDE THE TAI AT REDFARM (NEW YORK, NY)
“Parce Rum is inspired by the beautiful weather of Colombia and the warm hospitality of the Colombian people. ‘Parce’ is also a casual word for good friends in Colombia, therefore it’s only fitting to create a mai tai-inspired cocktail using the Rum. It’s a drink that celebrates friendship and warm summer days. It’s easy to make, refreshing for sure, and effortlessly easy to drink.” —Shawn Chen, beverage director
Ingredients:
1 oz. Parce 8-year rum
1 oz. Flor de Cana white rum
.50 oz. Domaine De Canton ginger liqueur
.50 oz. house grenadine
.75 oz. fresh orange juice
.50 oz. fresh pineapple juice
1 oz. fresh lime juice
Method: Build in shaking tin. Add all ingredients into silver tin. Shake and strain over pear diver glass filled with crushed ice. Garnish with 2 slices of pineapple, orchid flower, and cocktail umbrella skewer.
GINGER SNAP AT WHISLER’S (AUSTIN, TX)
“The ginger snap is an incredibly simple yet strong drink. Aviation’s botanicals play extremely well with both the vermouth and Canton’s crisp ginger notes. A small amount of Combier helps dry out and balance the cocktail, making it the ideal summertime sipper.” —Brett Esler, bartender
Ingredients:
1.5 oz. Aviation gin
1 oz. Dolin vermouth
1 oz. Domaine de Canton ginger liqueur
1 bar spoon Combier orange liqueur
Method: Add all ingredients to a mixing glass and stir for about 20 seconds or until properly chilled. Strain into an old-fashioned glass over 1 large ice cube; express and place the lemon peel as a garnish before serving.
SHISO BOURBON AT RESTAURANT MARC FORGIONE (NEW YORK, NY)
“Our shiso bourbon is a light and refreshing bourbon cocktail perfect to sip on a hot summer day. The fresh lime juice and shiso syrup add a nice citric balance to the bourbon.” —Michael Noah, bar manager
Ingredients:
2 oz. Buffalo Trace bourbon
.75 oz. shiso-steeped simple syrup
.5 oz. fresh lime juice
Method: For the Shiso steeped simple syrup, first make a regular simple syrup. When it’s done, remove from heat and throw in a handful of shiso leaves. Let sit for 10–15 minutes to cool. To build, fill a glass with crushed ice and top with a splash of club soda. Garnish with a shiso leaf.
ROSE HILL SOUR AT COVINA (NEW YORK, NY)
“It’s like a gussied-up white lady or pisco sour! Bright, floral, frothy, and refreshing. Smoke and roses is the underpinning, which comes from the mezcal-rose cordial—with refreshing cucumber taking stage more and more as you sip, making it the perfect drink for summer.” —Ted Kilpatrick, beverage director
Ingredients:
2 oz. Hendrick’s gin
.75 oz. mezcal-rose cordial
.75 oz. lemon juice
1 egg white
2 dashes Peychaud’s Bitters
Method: Shake with ice. Then shake without ice. Fine strain into a double old fashioned (DOF) glass. Garnish with cucumber ice cube.
THE GINZA AT BLUE RIBBON BRASSERIE (NEW YORK, NY)
“The floral character and relative softness of Hendrick’s tempers the hardest edges of tequila. The tequila and cucumber, in turn, create a flavor that resembles watermelon more than anything. For anyone who swore off gin or tequila after freshman year of college, maybe it’s time to try again.” —Sam Ehrlich, wine director at Blue Ribbon and William Haugh, bartender at Blue Ribbon Brasserie
Ingredients:
1 oz. Hendrick’s gin
1 oz. blanco tequila
½ oz. fresh lemon juice
½ oz. fresh cucumber juice
½ oz. honey simple syrup
Method: Assemble all ingredients in shaker and add ice. Shake well and serve straight up, double-strained, in a coupe. Garnish with a cucumber slice. (For full aromatic effect and the most intense green color, make sure you juice the cucumbers with the skins.)
DRY WIT AT WIT AND WISDOM, THE FOUR SEASONS HOTEL BALTIMORE (BALTIMORE, MD)
“Working with vodka is like working with a blank canvas. The smooth, well-rounded flavor lets me be creative with the ingredients. The fresh herbs and green vegetables are great for summer, which is why dill and arugula just made sense to me. Adding charred lemon preserve rind gives it a refreshing twist.” —Jonathan Levy, bartender
Ingredients:
2 oz. fresh dill-infused Elit by Stolichnaya vodka
1 oz. arugula shiso blanc vermouth
.25 oz. preserved lemon brine
Method: Stir with ice. Strain and serve in a coupe. Garnish with a charred lemon and a fresh sprig of dill.
THE LAJARA AT HARVEST (CAMBRIDGE, MA)
“This cocktail is play on ‘Guadalajara.’ The drink is light in body with a lot of bright flavors—the simple syrup isn’t too heavy so it keeps the drink refreshing with a balance of a little bitterness from the orange peels, fruit from the strawberries, and just a hint of herbal from the fennel. All these flavors mellow the smokiness of the tequila.” — Brahm Callahan, beverage director at Himmel Hospitality Group
Ingredients:
2 oz. blanco tequila
1 oz. orange-strawberry-fennel simple syrup
0.5 oz. lime juice
Tonic
Method: Stir all of the ingredients together. Pour into a Collins glass and top with a splash of tonic to serve.
160 E. BOULEVARDIER AT ARETSKY’S PATROON (NEW YORK, NY)
“Built around a true classic, the boulevardier is a close relative of the negroni—the difference being the substitution of bourbon for gin. The addition of limoncello and orange bitters bring an acidic tartness reminiscent of spring, while still letting the original ingredients run the show.” —Dean Blockey, bar manager
Ingredients:
1 ½ oz. Buffalo Trace bourbon
½ oz. La Quintinye Vermouth Rouge Rouge
½ oz. Campari
½ oz. limoncello
2 dashes Angostura orange bitters
Method: Stir all of the ingredients together. Pour over ice and garnish with a dehydrated blood orange wheel to serve.
THE FORCE AT PORTER HOUSE BAR AND GRILL (NEW YORK, NY)
“This is our riff on a traditional Paloma but using Giffard Pamplemousse—a high-quality grapefruit liqueur that really makes the drink pop with a refreshing grapefruit flavor. It’s a very elevated experience.” —Brad Nugent, beverage director
Ingredients:
1 ½ oz. Cimarrón tequila
¼ oz. Del Maguey Vida mezcal
¼ oz. Giffard Crème de Pamplemousse
¼ oz. agave syrup
¾ grapefruit juice
¾ lime juice
1 oz. club soda.
Method: Salt rim of glass. In a small mixing tin combine all ingredients from the bottom up. Light ice and shake. Strain into pipe. Add club soda. Top with ice and garnish with thin lime wheel.
FROZEN MARGARITA WITH FRESH MANGO PUREE AT THE BEACH AT DREAM DOWNTOWN (NEW YORK, NY)
“Nothing screams summer like a great frozen cocktail—especially a refreshing frozen margarita. At The Beach at Dream Downtown, our frozen margarita is one of our bestsellers. And we offer a variety of summery flavors like mango, white peach, caramelized pineapple, and strawberry. It’s sweet and tangy, and the perfect sipper when hanging poolside or even batched for a backyard barbecue.” —Drew Sweeney, beverage director
Ingredients:
2 oz. Milagro Silver tequila
.75 oz. fresh lime juice
Ice
Fresh fruit, 2-3 slices (or to taste)
Method: In a blender, blend together tequila, fresh lime juice, and ice. Add fresh fruit or a fresh fruit purée of your choosing—like watermelon, sliced strawberries, or mango. Blend again for smooth consistency. Add agave, to taste. (Or you may not need to add if the fresh fruit adds enough sweetness.)
Article Credit : Karla (Travel & Food Articles)
