Drink Diary
Take a page from our drink diary: Eight great summer cocktails
Trattoria Il Mulino's Grappa selectionPhoto by Kevin Marple
Samba Grille's Pineapple CocktailPhoto by Paul Cedillo
Mai's BarPhoto by Michelle Rexroat
Key Lime Martini at RA Sushi
Orangeade at CanopyPhoto by Marcy de Luna
Benjy's Aged White SangriaPhoto by Jack Thompson
Given my expansive experience sampling the city's adult beverages, I recently received a request for a list of cocktail recommendations. Perfect timing, considering it's hot time in the city and we're all a little parched. Luckily, I keep of log of newfound favorites — a diary of drinks, if you will.
I figure, what better time to share a bit of my diary with you, our readers, than now? The heat is on, and staying cool is major. Cheers to a thirsty summer with these summer drink selections:
Pineapple Fusion Martini at Samba Grille
Pineapple-and-vanilla-infused cachaca (a rum-like liquor made from fermented sugarcane) is the star ingredient in this enticing drink. The infused cachaca takes 14 days to prepare and contains no processed sugar — the sugarcane, fruit and vanilla bean are enough to make it sweetly tasty. Honorable mention: You cannot go the summer without trying the Brazilian lemonade made with condensed milk, lime, sugar and water. This beverage comes sans alcohol, but add a shot of vodka or rum for a delectable adult cocktail.
Lotous Blossom Mai-tini at Mai’s
The new cocktail list at Mai’s offers a range of options including the Lotous Blossom Mai-tini. It's a mix of Grey Goose La Poire vodka, sake, a squeeze of lime and lychee fruit. I like all of the above individually, so it stands without reason that I enjoyed the cocktail. The sake takes the edge off of the slightly sweet pear-flavored La Poire and balances out the drink. Word to the wise — these drinks are strong. Keep Yellow Cab’s number on speed dial if you plan on partaking in more than one.
Orangeade at Canopy
This flavorsome orange beverage tastes a lot like Tang, and I mean that in only the best way. A few too many, and you will definitely feel like you're walking on the moon. The recipe includes 1.5 ounces of Dripping Springs Vodka, half an ounce of Paula's Texas Orange, half an ounce of St. Germaine Elderflower liqueur, an ounce of fresh-squeezed orange juice and an ounce of champagne.
Testarossa at Trattoria Il Mulino
The Testarossa is a pleasant blend of vodka, Grand Marnier, fresh strawberries, basil and cranberry juice. It was the hit of the table at a recent dinner. Trattoria Il Mulino also makes its own Grappa, and while some are only available seasonally, choices include fennel, fig, rose petal, strawberry, blackberry, raspberry, champagne grape, mango and kumquat flavors.
Key Lime Martini at RA Sushi
I'm not sure how you can go wrong with key lime flavored anything, especially a cocktail. The recipe calls for a squeeze of half a lime, an ounce of Ciroc Coconut Vodka, an ounce of Pinnacle Whipped Vodka, half an ounce of pineapple juice and dash of cream of coconut.
Aged Sangria at benjy’s - Upper Washington
Benjy’s is set to introduce their in-house version of "aged sangria" just in time for summer. Matured to perfection, this batch contains cucumber, apricot brandy, white Sauvignon Blanc and fresh fruit. Prepare for super cool patio cocktails — the cask should be opened any day now.
Pimm's Cup at Grand Prize
Nothing screams summer quite like a Pimm's Cup. Traditionally made with Pimm's, lemonade or sprite, an assortment of fruit, a touch of mint and always with cucumber, Grand Prize makes an excellent version with their cucumber muddled, rather than in slices, for an ultra-refreshing cocktail that does best with a generous hunk of orange.
Ethel Groves at Anvil
Anvil has just launched their (almost) all-new Southern-inspired summer menu, and my favorite summer addition is the Ethel Groves. Made with dry gin, lemon, St. Germain, thyme and fizzy Southern iced tea, it's hard to stop at just one.
