Dangerously warm weather calls for tastefully made cocktails in air conditioned climates. We asked some of our favorite bars, restaurants, bartenders, brewers, distillers and general arbiters of good taste for their 2014 summer cocktail.
Some of these drinks are easy to make. Some seem like impossible tasks. Some are meant for your humble abode, others should have you salivating to go out. One features Mad Dog 20/20. No matter your situation, they have you covered.
Barr Hill Gin, Yellow Chartreuse, Agave, Orange Blossom Water, Lemon Juice, Pasteurized Egg Whites
A play in on a prohibition era drink called a Bee’s Knees, which uses gin, lemon juice and honey. The Barr Hill Gin was the inspiration here – it is a small batch gin from Vermont made by Todd Hardie who has been a honey bee farmer for 50 years. He also farms elderberries, corn, barley and rye all of which play a role in this gin. We gave this drink an international-liquid-farm theme by using the eponymous French farmer monk liqueur, Chartreuse, and agave nectar from Mexico. Hence how this drink “got its wings.”
Rhubarb Gin Fizz
2 oz Bombay Dry
1 oz fresh lemon juice
1 oz simple syrup
10 pieces rhubarb
1 egg white
2 oz club soda
2 dashes rhubarb bitters
Dry shake all of the ingredients, except club soda, for 30 seconds. Add ice and shake again for 2 minutes. Pour in a Collins glass and top with club soda. Garnish with lemon twist.
Knob Creek, lemon and infused Mad Dog 20/20. Simple.
This was the signature cocktail by Catoctin Creek Distillery recently featured at the RAMW RAMMY Awards for 2014 on June 22nd. Catoctin Creek Distillery – located in historic Purcellville,VA – was honored to have been named as a finalist for the Regional Food & Beverage Producer of the Year category, and to celebrate, Catoctin Creek Brand Ambassador Chad Robinson created a specialty cocktail just for the event. It’s a twist off of the classic Mai Tai cocktail but using Catoctin Creek’s award-winning Roundstone Rye!
1 oz Catoctin Creek Roundstone Rye
1 oz Catoctin Creek Mosby’s Spirit
¾ oz lime juice
½ oz Pierre Ferrand dry Curaçao
¼ oz Fee Brothers Orgeat syrup
¼ part rich simple syrup (2 parts sugar, 1 part water)
Mint and lime garnish
Shake ingredients together and strain into an ice filled glass. Garnish with lime and a sprig of mint.
3 bottles of Tom Cat Gin
1 Blanc Vermouth
2 quarts of muddled cucumber
1 quart of simple
1 bottles of lemon bitters
2 bottles of mint bitters
Pour into a copper mug packed full of ice. Top with tonic. Garnish with cucmber wheel, lemon wheel and sprig of mint.
Sthrubarb Spiced Cooler
2 oz Sailor Jerry Spiced Rum
0.75 oz Strawberry-rhubarb shrub
0.5 oz Ginger-lime syrup
0.5 oz lemon juice
3 oz soda water
garnish with mint, lemon and cucumber
Hot in Rio
2 oz Leblon Reserva Cachaca
1Ž2 oz St.. Elizabeth All-spice Dram
1Ž4 oz Cynar Bitter Liqueur
3Ž4 oz Triple Sec
1Ž2 oz Fresh Lime Luice
1Ž2 oz Guarapo
3 oz Pineapple Juice
2 Small pinches of Ground Cayenne Pepper
Garnish Pineapple Slice
Combine cachaca, spiced dram, cynar, lime juice, guarapo, pineapple juice, triple sec, and cayenne pepper into tin. Fill Hurricane glass with ice. Dry-shake ingredients in tin very well. Pour contents over ice into the hurricane glass. Garnish with a pineapple slice and cherry flag.
Adam Bernbach at doi moi recently switched out the entire cocktail list to make it more tiki focused, which is perfect for the summer. One of the highlights on the list is his pina colada. It’s a cocktail he loves. His version mixes fresh pineapple juice, coconut milk, lime juice, sugar and rum. The key difference between his pina colada and others is he puts all the ingredients, except the rum, through a soda siphon. This gives the drink a fuller body and a tingly pins-and-needles effect.
1.5oz. Dark Rum
0.75oz. Pineapple Syrup
0.75oz. Unsweetened Coconut Milk
0.5oz. Fresh Squeezed Lime Juice
Serve over crushed ice. Garnish with a pineapple cube and a brandied cherry. Umbrella optional.
1.5 oz Don Ciccio & Figli Fennel Liqueur
1 oz Catoctin Creek Watershed Gin
4 fresh strawberries
4 basil leaves
Muddle basil and strawberries into a sturdy glass. Do not strain the mixture. Fill the glass almost to the top with ice. Pour in the remaining ingredients. Garnish with basil. Shake if desired.
14 oz. Hurricane Glass
2 oz. Gin
3/4 oz lime juice
1 1/2 oz (2:1) cane sugar syrup
Approximately 1 cup of ice
Blend all ingredients in a blender and mix thoroughly for about 30-45 seconds.
Organic Cucumber Delight
Ingredients: Freshly muddled cantaloupe and cucumber, lemon juice, Domain de Canton, Vodka, Simple Syrup, Sparkling
Graham Bourbon Shandy
Bourbon with Lienenkugel summer shandy, ginger & orange
Mayor of Lockhart
El Jimador Blanco shaken with cilantro, fresh lime juice, and serrano peppers.
Head bartender out at Jackson 20, Andy Nelson, has been home brewing kombucha and making some killer cocktails, refreshing and perfect for DC’s summer heat. The result is the made with blueberry and hickory infused gin, lemon juice, eucalyptus syrup and of course Jackson 20’s house made kombucha.
This is Quill’s July cocktail from their “Year of the Author” cocktail series where each drink honors Thomas Jefferson’s literary passion with a cocktail that celebrates a featured author and theme of their most famous book. Literary libations if you will! July is Hemingway’s 115th Birthday so we honor him this month. So refreshing with the lime and grapefruit juice.
The Ernest Hemingway
“My big fish must be somewhere.” ― Ernest Hemingway, The Old Man and the Sea
2 ounces Bacardi Rum
1/2 ounce Simple Syrup
3/4 ounce Lime Juice
1/2 ounce Grapefruit Juice
1/4 ounce Luxardo Cherry Liquor
Garnish Swedish Fish
Shake ingredients together with ice and strain over ice into a rocks glass. Garnish with a Swedish Fish!
A delicious-but-deadly vodka-based root beer slushee. Splendid year round and particularly refreshing in the blazing summer heat, it’s a must-try for anyone craving a boozy root beer float. Just don’t say we didn’t warn you…
Pimm’s No. 1
Made with an unusual liqueur, Mastiha, as well as watermelon, lemon and terragon. It’s unusual but easy to drink and refreshing as all get out. They will also fill a loop handled bottle for you to take to the table and share (the Kapnos version of a pitcher).
1 1/2 oz. Skyy Wild Strawberry Vodka
1/2 oz. Bombay Sapphire
1/4 oz. Massenez Crème de Fraise
1/4 oz. Campari
2 oz. Moscato wine
2 oz. Lemon Sour (1 part lemon juice, 3 parts simple)
Soda Water FLOAT
Technique: Fill a large wine glass with ice and measure ingredients. Top
with soda water and roll to mix.
Glass: Large Wine Glass
Garnish: 3 Slices of Strawberry
Honest Abe’s Moonshine
ShineXXX white whiskey, housemade ginger syrup, fresh lemon sour and orange bitters, served with a sugared rim
THE AWESOMENESS is trademarked copywritten holy water w/ all-natural peach sweet tea concentrate made by Gina Chersevani along with other mystical components approved by Zeus. Zeus is our lawyer so don’t even think about trying to imitate this stuff cause he will strike your tired ass down with an AWESOMENESS-colored lightning bolt that will give you a whole new appreciation for the term brain freeze.
What’s great about slushees is the frozen fluid numbs your tongue so you can’t taste all the booze going down your gullet. Yeah that’s what’s happening you lush, that & all the sugar cranking your metabolism up over 7,500 RPM to jack the alcohol straight to your brain.
We used to serve AWESOMENESS in a larger glass but people kept falling off their barstools. Someone suggested we turn down the alcohol content & keep the same size glass, but then they got fired for being stupid.
Elvis drinks AWESOMENESS, so does Ozzy Osbourne, & even Mr. T enjoys one (or 5) every once in awhile. For the record, the record is 7, and going to the hospital is an expensive end to binge-drinking so don’t drink 7 AWESOMENESS fool. Unless you’re Trent Reznor, who can drink 9, but you ain’t him fool.
Bel Tempo Si Spera
1 oz vodka
1 oz pisco
0.5 oz lemon juice
1.25 mango puree
Shake all ingredients together and serve in a martini glass or coupe. Top it off with a splash of tonic water.
10-12 oz. Highball
3 oz. Oloroso Sherry
1/2 oz. Honey Syrup
Build in glass, fill with crushed ice. Garnish with mint and seasonal fruit.
We make a homemade cayenne-ginger lemonade and mix it with Johnny Drum bourbon.
The lemonade recipe is complicated, but the drink recipe is pretty simple: 3 parts bourbon, 2 parts lemonade.
Barstow to Vegas
1.5 oz Cilantro infused milagro tequila
.5 oz agave nectar
1 oz lime juice
2 slices of chile float
Bar manager E Jay Apaga uses fresh cucumber juice and house-made ginger beer to give it an extra refreshing twist, in addition to Pimms No. 1, Plymouth Gin, Lime, and mint.
It’s made with Few gin, fresh celery juice, egg whites, and celery shrub bitters.
Frozen Pomegranate Margarita
Blanco tequila, triple sec, fresh pomegranate and lime juices, frozen to perfection—has just launched a new beverage program as part of their revamped Cantina Bar offerings, including—for the first time ever—additional flavors of their beloved Frozen Margarita. Different Frozen Tropical Margarita mix & match flavors include lime, strawberry and mango, all made with blanco tequila, triple sec and organic agave.
Diablo Verde Margarita
2 thin jalapeno slices
1/2 oz Agave nectar
1 oz Milagro Tequila
1 oz Plymouth gin
1 oz Green Chartreuse
1 oz Lemon Juice
1 oz Lime Juice
*Muddle the jalapeno and agave nectar
*Combine all ingredients in an ice filled shaker. Shake well & strain into a ice filled Collins glass.
Sao Paulo Cachaca, Cedilla Acai Liqueur, Blueberry Shrub, Sweet Lime Foam
A draft cocktail made with 100% Blue Agave Tequila, Citronge, Lime, Lemon & Hibiscus.
Good Morning Sunshine
2 oz. Gin (or Vodka)
1.5 oz of Simple Syrup
1 lemon (juiced)
2 oz cranberry juice
In a shaker combine lemon juice, simple syrup, and gin (or vodka) with ice. Shake well for 10 seconds and strain into large pint glass filled with ice. Top with a splash of soda water (optional) and pour in cranberry juice. Garnish with a lemon wheel.
Can be made for a brunch drink or just a refreshing cocktail to enjoy in the summer. With fresh lemonade and floral gin, it’s always a crowd pleaser when the weather get’s warm. Another variation we do is we muddle 4-5 leave of thai basil and add all of the ingredients except the cranberry juice into a shaker with ice and muddled basil leaves. Shake really well and serve over ice.