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Sip on Summer Cocktails

Before we reach the end of sunny summer days, let’s celebrate the heat with a few body-cooling cocktails. Here are some delicious and classic libations perfect for weekend barbeques with friends or sitting on your patio in the warmth of dusk. Cheers!

The Classics:

MINT JULEP

Imagine a sweltering day at the horse races, hooves kicking dust and excitement into the air.

mint | 1 tbsp sugar | 3 oz. bourbon | crushed ice

Muddle 5 – 6 mint leaves with sugar in a rocks glass or pewter cup. Pack in the ice and pour in the bourbon. Stir a few times and garnish with fresh mint leaves.

Photo (above)

 

Blog-Negroni-Cocktail

 

NEGRONI

Picture vintage speedboats pulling up to the docks of Venice, and the sense that anything is possible.

orange | 1 oz. campari | 1 oz. vermouth rosso | 1 oz. gin

Shake all the liquor together with ice in a cocktail shaker, and strain over ice in a rocks glass. Garnish with a twist of orange rind or a slice of orange.

Photo

 

Margarita

 

MARGARITA

For escaping to a beach-side bar, feet in the sand, water glistening only steps away.

salt | lime wedge | 2 oz. tequila | 1 oz. cointreau | 1 oz. lime juice

Rub a lime around the rim of a rocks glass and dip it in coarse salt. Shake the tequila, Cointreau, and lime juice with ice in a cocktail shaker. Fill your glass with ice and strain your Margarita in. Garnish with a lime wedge.

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A New Classic:

 

Penicillin

 

PENICILLIN

Imagine the sultry streets of New York City, and disappearing from the hot night into a dark and cool basement bar.

Syrup: 1 cup honey | 1 piece of Ginger, peeled and thinly sliced | 1 cup water

Drink: 2 oz. blended scotch | ¾ oz. fresh lemon juice | ¾ oz. honey-ginger syrup | 1 ½ oz. Islay single malt scotch, Ardbeg or Laphroaig | candied ginger

Combine the honey, ginger, and water in a saucepan over high and bring to a boil. Reduce the heat to medium and simmer for 5 minutes. Chill overnight and strain, discard the solids. For the cocktail: Shake the blended scotch, lemon juice, and syrup over ice and strain into a rocks glass with one large ice cube. Top with the Ardbeg / Laphroaig and garnish.

Photo

Browse through Two for the Bar, a local woman’s foray into Vancouver’s cocktail scene, for more ideas.