“The inspiration for the Citrus Thyme Shandy came after a long, hot summer day in the streets of Singapore,” says Markus Carlson, beverage director at Culinary Concepts Hospitality Group, which includes Spice Market in New York and London. “Calamansi is the root of this drink and lends a slightly tart quality you want in a summer cocktail.”
Indeed the Shandy (pictured below), traditionally a lemony beer cocktail, is a summer favorite. But in Carlson’s version it gets an upscale update, adding herbs and additional flavors for a more refined refreshment. Carlson says, “This is one of the most refreshing summer cocktails I’ve tasted—and quite perfect for sipping on a patio.”
Though if you prefer sipping indoors—say, at The Setai’s swanky bar in Miami Beach—we’d highly recommend whipping up a Chocolate Mint Julep. Philip Khandehrish, the master mixologist behind the drink says, “I’m on a perpetual hunt for new techniques, spirits and different mixtures.”
As luck would have it, we’ve been on the hunt too—and ours turned up three more summer favorites: the floral, aperitif-style Pavot Cocktail, the party-friendly Park Avenue Punch, and the tart-meets-sweet Kappa Sour.
Spice Market’s Citrus Thyme Shandy
.5 oz Beefeater London Dry gin
.5 oz St. Germain
.5 oz calamansi juice
1 oz lemon juice
Topped with South Hampton Wheat beer (Aprox 5 oz.)
3 orange wedges
1 lemon wedge
3 dashes of grapefruit bitters
Muddle orange and lemon wedges with four sprigs of fresh thyme. Add gin, St. Germain, calamansi and lemon juice. Add ice. Shake. Strain into tall Pilsner glass filled with ice. Top with South Hampton Wheat beer. Add three dashes of grapefruit bitters. Stir. Garnish with large thyme sprig and orange twist.
Chocolate Mint Julep, The Setai Miami Beach
1 oz Jim Beam White
1 oz Lustau Pedro Ximenez
.25 simple syrup
3 drop Mint Bitters
3 drops Aztec Chocolate
Add ingredients into julep glass. Fill with half with crushed ice, then stir well. Fill the rest with crushed ice and dome top with julep strainer. Garnish with shaved chocolate and mint sprig.
Pavot Cocktail (pictured right)
2 oz. Lillet Rose
1 oz. Hendrick’s Gin
4 fresh raspberries
1/2 oz. fresh lemon juice
1/2 oz. Lavender-infused simple syrup
Muddle raspberries with lemon juice and lavender simple syrup in shaker. Add remaining ingredients and shake well with ice. Double strain up, into a coupe, then garnish with an edible pansy flower.
Park Avenue Punch, Gansevoort Park Avenue
3.5 oz rum
4 oz pineapple juice
Mix with 3oz of Kelvin Natural Slush Citrus Purée (available at Whole Foods and other supermarkets).
Kappa Sour, Juvia Miami
1.5 oz Kappa Pisco
3/4 oz Combier liqueur
1/4 oz fresh lime juice
1/2 oz fresh lemon juice
Combine ingredients in a cocktail shaker over ice; shake well. Strain and pour into a martini glass with a sugared rim.