The polar vortex has said its final goodbyes and warm weather is here to stay. That means short sleeves, open windows, weekends away and—maybe most importantly—summertime cocktails like the Billy Elliot at Philadelphia’s 1 Tippling Place. “The drink is light, floral and fruity, making it perfect for hot summer evenings,” says the bar’s owner, Anne Frey. “Plus, May through August is the best time to enjoy crisp and satisfying aperitifs before dinner.”
For the more romantic set, Beautique’s signature cocktail mirrors the new midtown restaurant and lounge. Just a few steps away from the iconic Plaza Hotel, Beautique has created a drink for bourbon enthusiasts—the Deauville Julep. Their London-born mixologist Charlotte Voisey looks toward French fashion icon Coco Chanel for drink inspiration, contributing to the Parisian vibe of the modern hideaway. “The name [of the drink] comes from a resort in the South of France, one that Coco Chanel would frequent to spa and relax,” says Voisey.
And while the Deauville Julep embraces a minty freshness with a touch of crème de menthe, we’ve discovered a sweeter alternative for sugar addicts: Dylan’s Candy Bar’s Pop Rocks Explosion, a unique blend of candy and cocktail that will rock your world. “The drink is a fun twist on a nostalgic candy that adults love and remember from when they were younger,” says Dylan Lauren, the sugar shop’s founder and owner.
Those recipes and more are straight ahead, so make like a mixologist and raise a glass to these summery sips.
Pop Rocks Explosion
1 1/2 oz. citrus vodka
1 oz. Midori
Apple Cotton Candy simple syrup
Splash of lime juice
4 oz. orange juice
Splash of Sprite
Pop Rocks candy
Shake first five ingredients on ice. Put a pinch Pop Rocks at the bottom of a martini glass. Pour mixture over Pop Rocks and top with Sprite.
Deauville Julep
1 1/2 oz Woodford Bourbon
1/2 oz Crème de Menthe
1/2 bar spoon of simple syrup
4 loose basil leaves
Combine ingredients and stir well. Strain over crushed ice in a rocks glass. Garnish with a basil leaf and two blueberries.
The Billy Elliot
2 oz Zubrowka Bison Grass Vodka
3/4 oz Lillet Blanc
1/4 oz Creme de Violette
Combine all ingredients in a pint glass. Fill with ice and stir for approximately 30 seconds or until well chilled. Then strain into a cocktail coupe and garnish with a lemon twist.
Pink Mojito
Half a lime sliced into 4 half-cut wedges
Handful (10 grams) mint leaves, muddled
1/2 oz. brown sugar syrup
2 oz. Baron Tequila
Stir ingredients and strain. Add crushed ice and stir vigorously before pouring into the glass. Add more crushed ice and a touch of cranberry juice. Available at New York City’s Hakkasan restaurant.
Grasshopper
1 oz Cremé de Menthe
1 oz white Cremé de Cacao
1 oz Tito’s Vodka
2 x 2 oz scoops of Steve’s Mint Cacao Chip Ice Cream
2 oz coconut milk
Fresh mint sprig and cacao nibs for garnish
In a blender, pulse Cremé de Menthe, Cremé de Cacao, vodka, ice cream and coconut milk. Garnish with a mint sprig and cacao nibs.
MORE DRINK DUJOUR:
Sip On Summertime
Spiked Strawberry Lemonade
All-Star Passion
