By Adriana Krstic
Summer is in the air, and thoughts turn to cocktails on rooftop bars and al fresco dining.
And just as cooks shift toward fresh, summer-only ingredients for their meals, mixologists and sommeliers are using them, too. Bar menus are full of herbal and zesty ingredients with garden flavors, lighter alcohol, and refreshing spritz-style drinks — and not just as garnishes.
While herbs like basil, rosemary, thyme, or mint rule in summer salads and grilled meats, they are equally delicious as a star ingredient in signature party cocktails. Basil-cucumber combinations are especially popular, because they drink like a cocktail version of spa water with additional hydrating properties.
The “spa-spritz” movement is one of the most popular cocktail styles. Brimming with citrus, elderflower, and sparkling wines, they make for cool and slow sipping. Forget Aperol spritz. Reach for Lillet Rosé as an alternative, and it just might become your new warm weather staple.
Before you start, though, know that simple and fresh ingredients are key to becoming a star mixologist. I like to keep fresh grapefruit or pomelo juice in the fridge, some cucumber slices, lemons and limes, and a few pots of herbs. You will need a supply of seltzer or mineral water, quality dry prosecco, or your favorite sparkling wine like cava or crémant de Bourgogne.
Lillet Rosé (or Blanc) is a popular wine-based apéritif produced in the Bordeaux region. It offers aromas of red berries, orange blossom, and grapefruit. It tastes fresh, fruity, and slightly acidic with a crisp and round finish. It is made of a blend of sémillon, sauvignon blanc, and mouscadelle grapes mixed with liqueurs made from Spanish and Haitian orange peels as well as macerated red berries. At 17 percent alcohol by volume, it is traditionally served chilled before dinner to stimulate the appetite.
Here are some of my favorite summer “must-have” cocktail recipes. They will wow your guests with their refreshing, lower alcohol content — and they look as delicious as they taste.
Note: “One part” refers to the jigger or steel cup used by bartenders. One part equals approximately 1.5 ounces.
Lillet Spritz:
2.5 parts Lillet, 2.5 parts grapefruit juice, 2 parts prosecco or sparkling wine, ice cubes, grapefruit wedge or wheel and a mint sprig (instead of prosecco you can use sparkling water to keep it lower alcohol).
Rosé Paloma (often called French Paloma):
2 parts Lillet Rosé, 1 part blanco tequila, 2 parts club soda, 1 part grapefruit juice, a touch of agave nectar, dash of lime juice, pinch of kosher salt, garnish with fragrant rosemary sprig and grapefruit slices (gently squeeze the rosemary to release essential oils)
Hugo Spritz:
Lightly muddle 5-8 mint leaves (I like to use a whole sprig and just press it between the palms of my hands) with one part St.-Germain elderflower liqueur. Add three parts prosecco and one part club soda. Garnish with lime.
Elderflower Cucumber Highball:
Two parts your favorite gin, ¾ part elderflower liqueur, ½ part fresh lemon or lime juice, 3-4 slices of cucumber (peel the skin in a zebra pattern to add drama) muddled with the citrus juice, 2-3 parts club soda or elderflower tonic, top with ice. Shake, strain into glass filled with ice and additional cucumber ribbon, garnish with mint or thyme sprig.
Basil-Cucumber Gin Smash:
In a cocktail shaker, muddle a few leaves of basil and cucumber slices with a ¾ part simple syrup (I replace mine with a touch of agave syrup). Add 2 parts gin, ¾ part fresh lemon juice, splash of club soda (optional). Shake vigorously, strain into a highball glass filled with ice and garnish with cucumber slices or long ribbon. Top with additional club soda.
To make your summer cocktails even more dramatic, add such visual effects as edible flowers, raspberries, red currants, or blooming herbs like lavender.
Cheers to a great summer filled with refreshing and cool cocktails!
Adriana Krstic is a Rye-based Court of Masters sommelier and wine expert and founder of awesomm.wine.
