With summer around the corner, it’s a great time to sit out on the patio and enjoy a refreshing, cold beverage with friends.
Since drinks are the ultimate complement to pair with food, we’ve mixed up some of our favorite cocktail recipes made with fresh local ingredients and local products.
1. Lemongrass-Lychee Champagne Cocktail
- One 20-ounce can whole lychees in syrup (use fresh lychee)
- 3 stalks lemongrass, tender white parts only
- One 750-milliliter bottle Champagne), chilled
- Fresh small dragon fruit, for garnish
Drain the lychee syrup into a small pan. Cut the lemongrass into thirds and bruise with the back of a chef’s knife. Add the lemongrass to the lychee syrup and bring to a boil over medium-high heat. Reduce the heat and simmer for 2 minutes. Remove from the heat and cool to room temperature. Strain and store in the refrigerator until ready to use. Puree the lychees in a blender. Add the strained lemongrass-lychee syrup and blend a few seconds more. Fill glass ⅓ full then top with champagne. Garnish with dragon fruit.
2. Deep Eddy Vodka: Deep Daly
- 1 part Deep Eddy sweet tea vodka
- 1 part lemonade
- Splash of club soda
Mix and serve over ice in mason jar in mini mason jar. Garnish with a lemon slice.
3. Compass Coffee Iced White Russian
- Compass Coffee
- Coffee liqueur
- Fresh cream
Pour coffee, liqueur and vodka into an Old Fashioned glass filled with ice. Float fresh cream on top and slowly stir.
4. Green Hat Gin: Basil Gimlet
- Fresh basil leaves
- Green Hat Gin 2 oz
- 1/2oz agave nectar
- 3/4oz fresh lime juice
- Simple syrup 1/4 oz
In a pint glass, muddle fresh basil, agave nectar, and lime juice. Add ice and gin. Shake vigorously and strain into shot glass. Garnish with fresh basil leaf and lime wedge.
5. One Eight Distillery: District Dalmatian
- 1.5 oz Rock Creek White Vodka
- 1.5 oz black pepper simple syrup*
- 3 oz fresh grapefruit Juice
Combine the simple syrup, vodka, and grapefruit juice in a cocktail shaker filled with ice. Shake vigorously for about a minute; strain into an ice-filled glass. Garnish with grapefruit twist.
*To make the Black Pepper Simple Syrup:
- 0.75 cup crushed black peppercorns
- 1 cup water
- 1 cup sugar
Place sugar, water and peppercorns in a small pot and bring to a boil, stirring once or twice. Once sugar is dissolved, take off the heat and let cool. Leave the peppercorns in the syrup to lend it a stronger flavor; strain them out when it is spiced to taste.
6. Element [ary] Sparkler
- 1/2 oz Lemon Mint Element [Shrub]
- 1 oz fresh cucumber juice
- 3 oz seltzer
Stir and serve on ice in mini glass.
7. Charm City Mead: Meadworks
- 3 oz mead (variety of 3 flavors)
Pour cold into small mini honey jars. Rosemary Mead garnish with sprig of rosemary and cinnamon Mead garnish with cinnamon stick.
8. Smashed Pineapple and Thai Basil
- Thai Basil
- Club Soda
9. Lavender Palmoa
- ½ cup sugar
- 2 tbsp. lavender
- 1 tbsp. dried lavender
- 1 tbsp. Maldon sea salt
- 1 slice grapefruit
- 3 oz. fresh grapefruit juice
- 2 oz. mezcal
- ½ oz. lavender simple syrup
- Make the simple syrup: Combine sugar and lavender with ½ cup water in a 1-qt. saucepan over medium heat; cook until sugar is dissolved, 3–5 minutes. Let steep for 20–30 minutes; strain, discarding lavender. Set aside to cool. Makes about ½ cup; extra syrup will keep, refrigerated, for up to two weeks.
- Prepare the glass: Combine lavender and salt in a small dish. Rub a grapefruit slice around rim of glass and dip the rim in salt to coat. Fill with ice.
- Make the cocktail: Combine grapefruit juice, mezcal, and simple syrup in a cocktail shaker filled with ice; shake vigorously and strain into salt-rimmed highball glass.
10. Adult Cherry Soda
- 1 cup of Cherries
- 1 cup rye whiskey
- 1 cup Mexican coke
Fresh bing cherries muddled, white rye whiskey stirred strained into a pint glass top with ice then finish with Mexican coke garnish with a straw and a fresh cherry. Or infuse fresh cherries in white rye whiskey for 24-48 hours.
What are your favorite summer drinks? Comment below!