The Food Lover's Guide to Summer Cocktails
By Camas Davis
To get into the sipping spirit, we dipped into Portland’s well of skilled mixologists, and asked them to help us come up with five quintessential summer cocktails. While a few of these recipes can be made at the last minute for impromptu backyard bashes, a couple call for infusions that, although easy enough to make, will require you to plan at least a few days ahead. No matter whether your sun-sodden guests prefer their cocktails shaken or stirred, up or on the rocks, if you’re serving thirst-quenching beverages such as these, they’ll surely manage to have a swimmingly good time.
Published: July 2006
• Recipe
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Mixologist extraordinaire Lucy Brennan, owner of Mint and 820, uses orange-flavored Cruzan rum for this twist on the mojito. According to Brennan, it’s important to sandwich the mint in between the ice rather than muddle it, which tends to release too much of the mint’s oils and can result in annoying little pieces of mint floating in your drink
Serves 1
INGREDIENTS
Ice
5 mint leaves (removed from stem)
2 oz Cruzan Orange (orange-flavored rum)
1/2 oz fresh-squeezed lemon juice
1/2 oz fresh-squeezed lime juice
1 oz simple syrup
1/2 oz soda water
1 orange slice
(1) Fill a cocktail shaker or a mixing glass half full with ice.
(2) Add the mint leaves, then fill the shaker to the top with more ice.
(3) Add the rum, lemon juice, lime juice and simple syrup, then shake vigorously.
(4) Strain the mixture into a highball or rocks glass filled with ice, then top with soda water.
(5) Garnish with an orange slice.
