Summer coolers

Drinks to sip away the season

By Gregory Foley

There are some things about the warm months of summer that bartenders just have to love. People shed a few layers and a few inhibitions. They want to relax in the sun and socialize. And as the heat sets in, so does a collective thirst for cool, refreshing cocktails.

So, when the sun starts arcing higher in the sky, and the mercury starts making its daily climb, what should one reply when a smiling barkeep asks, “What’ll it be?”

“Something cool, crisp and fruity,” said Chris Backe, beverage director at Sun Valley Resort. “That’s what most people are looking for in summer drinks.”

As summer sets in, Backe said, the warming, weighty drinks preferred in winter—the Scotch whiskeys, ports and syrupy liqueurs—generally take a place near the back of the bar. Appropriately, front and center is given to lighter spirits and a variety of fruit juices and sodas that tease every bartender
with possibilities.

Summer drinks have evolved dramatically in the last quarter century. While tried-and-true classics such as the gin and tonic, margarita and mint julep remain popular in certain settings, many new drinks have stolen the show each summer at restaurants and resorts across the nation. Variations of the mojito, an iced Cuban concoction of rum, soda water, lemon juice, sugar and fresh mint, have taken over spring and summer cocktail menus by storm. Close behind are tempting new recipes for sangrias, rum punches and alcoholic lemonades.

At Sun Valley Resort, the most popular alcoholic drink on hot days is often the raspberry lemonade, a blend of lemon-flavored vodka, sweet and sour mix, a touch of Chambord raspberry liqueur and a splash of Sprite, served with a lemon wedge.

“When it’s 85 degrees outside, nothing beats it,” Backe said.

Other summer favorites at Sun Valley include the Cape Cod Iced Tea—five white liquors blended with sweet and sour mix, cranberry juice and lemon—and the eclectic Stoli Orange Press, which features Stolichnaya orange-flavored vodka, Sprite and soda water, served with an orange wedge.

“In summer, it’s the light liquors: vodka, gin, tequila and rum, that are more popular,” Backe said.

Some of the best summer drink recipes come from abroad.

For a South American twist on an outdoor barbecue, serve pisco sours, crafted in a blender with ice, pisco brandy, sugar, lime juice and egg whites, topped off with a dash of bitters.

In France, summer evenings are often highlighted by a refreshing drink that features white wine instead of liquor: the “kir.” A traditional kir from the region of Burgundy is made by adding a teaspoon or two of crème de cassis—a rich liqueur made from black currants—to a chilled glass of light white wine.

A “kir royale” is made by adding a splash of crème de cassis or Chambord to a flute of sparkling wine.

An Italian-style cocktail called the bellini, created at the world-famous Harry’s Bar in Venice, includes pureed white peaches, lemon juice and sparking wine.

Although one could easily serve a different exotic cocktail at every occasion, the hot summer months often call for thirst-quenching, non-alcoholic drinks that can be enjoyed any time of day.

Virgin piña coladas and virgin strawberry daiquiris are perfect drinks to cool off after a few hours in the sun. A favorite among children is still the Shirley Temple, a simple mix of lemon-lime soda and grenadine. A non-alcoholic version of the bellini, a peach fizz, can be made by blending pureed peaches with lemon juice and club soda.

And, for many Westerners, coffee isn’t just for cool mornings anymore. While heavier than many classic summer drinks, iced cappuccinos, lattes and mochas all provide a perfect pick-me-up for a lazy summer afternoon.

Bottoms up!  •