Three Classic Summer Cocktails

 

By Kerry Shelby

 

It’s summertime and our thoughts immediately turn to…summer cocktails! Summer calls for light, crisp, ice-cold coolers that can be sipped all afternoon on a pool float or a boat deck without becoming cloying or tiresome. There’s no need to invent a fancy new concoction unless you’re just feeling creative. These three classics are indispensable for my summer afternoons. Since I believe summer cocktails should be made in batches to minimize drippy trips back and forth to the bar, these preparations make about 6 drinks.

 

 

Harbour Island Rum Punch

 

A rum punch screams of summer and the beach. One of the best I’ve had is at Sip Sip, a little restaurant overlooking the pink sand beach on Harbour Island in the Bahamas. After prying the recipe out of the bartender (sort of), it seems that passion fruit nectar may be their secret, but I find that using guava nectar instead results in a punch that comes very close to Sip Sip’s.

 

 

 

Pour 8 ounces Mount Gay gold rum and 4 ounces Myers dark rum into a pitcher. Add 14 ounces pineapple juice and 3 ounces passion fruit or guava nectar. Stir well and serve over ice in highball glasses. Add a squeeze of lime and a Myers rum floater to the top of each drink if desired (I definitely do!).

 

 

Moscow Mule

 

A true classic, the Moscow Mule almost single-handedly introduced vodka to America in the 1940s. The tartness of the lime and the spice of the ginger beer make it a perfect summer refresher. Moscow Mules were traditionally served in copper mugs, so make things festive and order some!

 

 

Fill a pitcher ¾ of the way with ice, add 12 ounces vodka, the juice from 4 small limes (about 4 ounces) and top with 2 bottles of Fever Tree brand ginger beer. Strain into highball glasses filled with ice and garnish with a lime slice. (Both mugs and Fever Tree ginger beer are available at amazon.com).

 

 

Michelada Cocktail

 

I first discovered this drink in the village of San Miguel de Allende in central Mexico. Using beer for the base instead of liquor makes for a lighter midday cocktail. The key ingredient is sangrita, the citrusy tomato mixture that automatically appears with every order of tequila in Mexico. There are countless versions, but this is my favorite.

 

 

In a small saucer, mix some celery salt and light brown sugar. Rub the rims of 4 Collins glasses with a piece of lime, place them top down in the saucer and twist to coat the rims.

 

 

For the sangrita, pour 1¼ cups tomato juice into a pitcher. Stir in the juice from 2 limes, ¼ cup orange juice, 1 teaspoon orange zest, ½ teaspoon celery salt and a good dash of Tabasco. Mix well.

 

 

Fill the rimmed glasses with ice. Pour a good dark Mexican beer, like Negra Modelo, about ¾ of the way up the glass, then slowly fill with sangrita , letting it float down through the beer (this will keep more sangrita flavor on top). Garnish with lime.

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