We all and always enjoy the summer… but above all we enjoy the good company and a tasty refreshing drink.These fantastic cocktails include super-refreshing strawberry-lemon mojitos and slushy frozen cucumber-honeydew drinks.
This light and refreshing cocktail is as reminiscent of the American South as it is of the South of France.
The Collins was most likely named after 19th-century bartender John Collins of London’s Limmer’s Hotel. The Tom Collins was originally made with Old Tom, a sweet style of gin that’s extremely hard to find today.
When watermelon is in abundance, this is a great way to use it. Bobby Flay purees seedless watermelon chunks, then strains the juice through a sieve and mixes it with silver tequila, sugar syrup, blueberries, mint and fresh lime juice.
Stranahan’s Colorado Whiskey is a distinctive small-batch whiskey made in Denver from 100 percent malted barley. The flavor is malty and slightly vanilla-ice
Strawberries sweeten these mojitos from Joaquin Simo. “This is a great drink when you’re in the mood for something fruity,” says Simo. Use a molasses-based rum (like white Brugal) for a smoother drink, or a sugarcane-based rum (such as white Barbancourt) for a drier cocktail.
Duggan McDonnell riffs on the caipirinha by embellishing the classic combination of Cachaça, sugar and lime with Essensia Orange Muscat from Quady Winery in Madera, California.
Chef-partners Falcinelli and Castronovo and their friend Travis Kauffman concocted this terrifically refreshing cooler one hot summer night with ingredients from Falcinelli’s rooftop garden.
Manhattan Ice Cream Float
At Spire, Gabriel Frasca makes his own bourbon ice cream and cherry syrup for this clever riff on a Manhattan. For his superquick version, he blends vanilla ice cream with bourbon and uses a high-quality black cherry soda like Stewart’s or IBC.
The Spanish drink sangria draws its name from the blood-red color of its traditional red wine base. This stripped-down version gets its rich golden hue—and zingy flavors—from white wine, fresh-squeezed orange juice and a kick of brandy.
The only thing more refreshing than a margarita is one made with cucumbers. The cucumber-infused tequila also makes a great punch.
Cucumber-Lime Pops with Gin
Tim Love freezes all kinds of cocktails on sticks for backyard parties, but his cucumber-mint version is especially good on a blazing-hot day. To prevent the pops from melting too quickly, he adds gelatin to the mixture.
“This is the drink I would choose instead of dessert after a big meal,” says Coltharp. Fruity, spicy Redbreast Irish whiskey is excellent with the blackberries.
A slice of rhubarb pie gave bartender Katie Loeb the idea for this Floridita Daiquiri variation. “Tweaking a daiquiri with rhubarb seemed like a good starting point,” she says. “Ginger and Chinese five-spice powder take the drink to the next level.”
Bar manager Jennifer Zerboni likes to tinker with the classic mint julep during horse-racing season. She used to flavor this julep with a mint granité, but that proved “too sticky and messy.” Now she makes the drink with mint simple syrup.
A salute to the flavors of New Orleans, this cocktail spices up Napoleon House’s Pimm’s Cup (Pimm’s No. 1, lemonade and 7-Up) with a splash of Tabasco and a generous dose of rum or vodka.
Big grains of salt rim many a margarita glass. But as this cocktail proves, a pinch of salt can add complexity to sophisticated bittersweet drinks.