by TM Petaccia

With the summer quickly approaching, we reached out to many of Charlotte’s notable bartenders for their ideas on how to beat the heat with cool, refreshing summertime cocktails. Some are fast and breezy, others require some pre-preparation, but all hit the spot. Whether you’re lounging by the pool, hosting a backyard barbecue, or getting in a little sunset sipping on the porch, these drinks capture the essence of the season and are just the thing to end a long, hot day or celebrate with friends.

A few notes:

1) To bring out more of the flavors of summer, many recipes include infused simple syrups. In addition to their use in these cocktails, they also add great touches to lemonade, iced tea, simply combined with sparkling water, or your own cocktail/mocktail inventions. Most keep a week to ten days in the fridge.

2) Many of the bartenders have included their brand recommendations for their chosen spirits. While not mandatory, the creators feel there are nuances to these particular liquors that elevate the cocktail to a higher level.

3) In the cocktails that call for infused spirits or liqueurs, the recipes for the infusions can be halved.

Cheers!

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Mercury Arteaga, Fahrenheit
Sunset Bloom Spritz

Bartender’s comment: “I wanted something that felt like golden hour—easy, breezy, and a little bit flirty. The passion fruit liqueur gives it that tropical sweetness, the elderflower keeps it classy, and the sparkling rosé brings the fizz. And yeah, the edible flower? Totally extra, but in the best way. Just a cute little sip for your Summer.”

Sunset Bloom Spritz
1½ oz. passion fruit liqueur (Chinola recommended)
½ oz. elderflower liqueur (St. Germain recommended)
¾ oz. fresh lemon juice
2 oz. sparkling rosé
1 oz. club soda
Garnish: edible flower or lemon twist

In a cocktail shaker filled with ice, combine the passion fruit liqueur, elderflower liqueur, and fresh lemon juice. Shake well until chilled. Strain into a wine glass filled with fresh ice. Top with sparkling rosé and a splash of club soda. Gently stir to combine. Garnish with an edible flower or a twist of lemon.

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Alex Bridges, Marina’s Tapas
Tinto de Verano

Bartender’s comment: “Tinto de Verano literally translates to summer red. It’s meant to be a nice refreshing spritz on a hot summer day.”

Tinto de Verano
5 oz. full-bodied red wine (Pinot Noir, Barbera, Spanish Garnatxa)
4 oz. lemon lime soda (Sprite, Lemon Lime Fanta, Squirt)

Fill a 12 oz. highball glass with ice, add red wine and top with lemon lime soda. Garnish with lime wheel and serve.

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Amanda Britton, Spaghett
The Big Dom

Bartender’s comment: “When the weather gets warmer people start to drink more gin and tequila, but I love bourbon no matter the weather. Give any whiskey a summer twist with fresh herbs & bright citrus.”

The Big Dom
1½ oz. bourbon (Southern Star recommended)
½ oz. Strega Italian herbal liqueur
½ oz. thyme syrup (see below)
¼ oz. lemon juice
1 oz. grapefruit juice

Thyme syrup — Combine one-half cup sugar with one-half cup water, and 4-5 sprigs of fresh thyme in a saucepan. Bring the pan to a simmer over medium heat until the sugar is completely dissolved. Continue lightly simmering for about two minutes. Remove from heat and steep for about 15 minutes. Remove thyme and cool.

Combine all ingredients in a cocktail shaker. Shake and strain into a coupe glass with a clear cube. Garnish with a charred thyme sprig.

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Kyle Brown, Customshop
Strawberry Queen

Bartender’s comment: “I wanted to make a drink that embodies my favorite summer time treat. The Good Humor strawberry shortcake ice cream bar was always my go-to growing up and used to sneak them from my freezer late at night as a kid. I went with a Ramos Gin Fizz play because it incorporates a little cream, which gives it a little more richness than your normal gin fizz. Infusing the strawberry into the gin packs a strong strawberry punch, without having chunks of fruit in your drink and allows it to be a little more crisp and refreshing.”

Strawberry Queen
2 oz. strawberry gin (see below)
½ oz. lemon
½ oz. lime
1 oz. vanilla syrup (such as Torani or make your own, see below)
1 egg white
½ oz. heavy cream

Strawberry gin — Take 1 bottle of your favorite gin and put it in a sealable bag with a pound of fresh strawberries. Bring water to 125ºF and let sit in hot water for 1 hour, keeping at a constant temperature (a sous vide is great for this if you have one, but not necessary). Strain the gin/strawberry mixture through any fine mesh strainer.

Vanilla syrup — Combine one-half cup sugar with one-half cup water in a saucepan. Bring the pan to a simmer over medium heat until the sugar is completely dissolved. Continue lightly simmering for about two minutes. Remove from heat, stir in one teaspoon of vanilla paste (or 1½ teaspoons of vanilla extract) and steep for about 15 minutes. Strain if using vanilla paste and cool.

Combine all ingredients into a shaker and shake without ice. You could also use a handheld milk frother in replace of shaking. Then shake with ice to cool and dilute the drink. Once we’ve shaken with ice, strain your liquid using a cocktail (Hawthorne) strainer into a Collins glass and place in the freezer. Let sit in the freezer for a couple of minutes until you see the frothy part has separated from the remainder of the liquid. Slowly pour club soda into the glass and try to get the foam as tall as you can.

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Celeste Fisher, Sneak
Don’t Shy Away

Bartender’s comment: “This summer, I’m all about this cocktail. With its fresh carrot juice, sour notes, and a hint of spice, it’s the perfect refreshing sip for patio season and lively gatherings. Every glass feels like a little escape into sunshine and good vibes.”

Don’t Shy Away
1½ oz. reposado tequila
½ oz. Cointreau
1 oz. fresh carrot juice
½ oz. fresh sour mix (see below)
¼ oz. spicy oleo (see below)

Fresh sour mix — combine one-half cup of fresh lemon juice, one-quarter cup of fresh lime juice with one-half cup of simple syrup (1:1).

Spicy oleo — In an airtight container, mix together one cup of sugar with one cup of chopped fresh jalapeño peppers, using your fingers to mash the sugar into the peppers (you may want to wear disposable kitchen gloves). Cover and store in your refrigerator for at least 24 hours. Squeeze and strain the resulting syrup (a cheesecloth is great for this). Oleo is short for “oleo saccharum”, a syrup made by extracting oils and juices from fruits and vegetables using only sugar, without water.

Combine all ingredients in a cocktail glass. Shake and strain into a rocks glass. Garnish with a dehydrated lime (optional)

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Chelsea Franklin, Blinder’s Sports Lounge
The Hail Mary

Bartender’s comment: “For me, when it comes to seasonal cocktails, summer calls for something bright, refreshing, and just a little indulgent. The pomegranate gives the cocktail a juicy depth, while the orange blossom water brings a beautiful floral lift that feels like you are standing in a flower garden. And topping the cocktail with bubbles brings that celebratory moment you get to experience with loved ones, all while adding a little bit of elegance to your glass.”

The Hail Mary
1½ oz. vodka (Tito’s recommended)
1½ oz. pomegranate vanilla syrup (see below)
¾ oz. lemon juice
Brut rosé
Edible flower garnish

Pomegranate vanilla syrup — combine one-half cup sugar, one-half cup of 100% pomegranate juice, two teaspoons of orange blossom water (found at Middle Eastern specialty stores), and one-half vanilla bean, split and scraped (use both pod and seeds) in a saucepan. Bring the pan to a simmer over medium heat until the sugar is completely dissolved. Continue lightly simmering for about two minutes. Remove from heat and steep for about 15 minutes. Strain and cool.

Combine vodka, syrup, and lemon juice in a cocktail shaker with ice. Shake and strain into a champagne flute glass and top with rosé. Garnish with flower.

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Jordan Moton, Indigo Road (Indaco, Mizu, O-Ku, Oak Steakhouse)
Lime in the Coconut

Bartender’s comment: “Lime in the Coconut is the kind of cocktail that captures everything we love about summer! It’s light, clean, and refreshing; it has a hint of tropical notes that is perfect for the summer.”

Lime in the Coconut
1½ oz. lemongrass-infused pisco (see below)
½ oz. coconut simple syrup (see below)
1 oz. coconut water
½ oz. white vermouth (Dolin Blanc recommended)
½ oz. lime juice

Lemongrass-infused pisco — add about 4-5 stalks of lemongrass to a bottle of Pisco, let sit for 48-hours.

Coconut syrup — Combine one-half cup sugar with one-half cup coconut water in a saucepan. Bring the pan to a simmer over medium heat until the sugar is completely dissolved. Continue lightly simmering for about two minutes. Remove from heat and cool.

Combine all ingredients in a cocktail shaker with ice. Shake and strain into rocks glass over a large ice cube. Garnish with lime wheel.

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Makeycer Quijada, El Puro
Classic Cuban Mojito

Bartender’s comment: “This is an iconic cocktail that captures the fresh, vibrant spirit of Havana.”

Classic Cuban Mojito
10 fresh mint leaves
½ fresh lime, cut into wedges
2 teaspoons white sugar
2 oz. white rum (Havana Club anejo blanco or other similar Cuban rum recommended)
Club soda or sparkling water to top off
Crushed ice

In a tall glass, gently muddle the mint leaves, sugar, and lime wedges to release the essential oils and lime juice, keeping the mint fresh and delicate. Add crushed ice, pour the Cuban white rum, and top with cold club soda. Stir softly to blend the flavors. Garnish with a sprig of fresh mint and a lime wedge.

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Ashley Sarkis, Yunta
Garden Voices (non-alcoholic)

Bartender’s comment: I did this NA cocktail for the first round of the NCRLA competition. It’s the perfect summer drink. The berries can be changed out seasonally. Deeper in the summer you could use blackberries or raspberries.

Garden Voices (NA cocktail)
2 oz. Free Spirits Bourbon or Seedlip Grove 42 (available at Total Wine and other outlets)
1½ oz. strawberry rose honey syrup (see below)
1 oz. lemon juice
2 dashes of aromatic bitters (such as All the Bitter or Angostura)
2 Dashes of lavender bitters
Pinch of bee pollen
Rose water, in a small spray (spritz) bottle
NA sparkling wine (optional)
4 Mint Leaves (garnish)

Strawberry rose honey syrup — add one quart of strawberry purée (or blackberry or raspberry or a mix of two or all three) along with 24 oz. of honey, and 4 oz. rose water into a saucepan. Gently heat and stir until all ingredients are combines. Cool and strain.

Dust the side of a rocks or old-fashioned glass with bee pollen and add ice (about half-way). Combine the NA spirit, lemon, bitters, and syrup, and ice in a cocktail shaker. Shake and double strain (cocktail and mesh strainer) into glass. Top with an NA sparkling wine (optional). Spritz with rose water. Garnish with mint.

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Henry Schmulling, Vinyl
Liquid Swords

Bartender’s comment: “Liquid Swords is the perfect summer sipper. It’s a balanced combination of fresh citrus, floral elderflower, subtle bittersweet herbaceousness and delicate oakiness. It’s perfect for long summer afternoons and golden hour conversations. It’s also a great recipe for the house because it’s an equal parts cocktail so you can adjust the portion size accordingly. Want it as a shooter, scale it down. Had a rough day, dial it up! This is an easy and delicious cocktail you can return to again and again.”

Liquid Swords
¾ oz. lemon juice
¾ oz. elderflower liqueur (St. Germain recommended)
¾ oz. Amaro Nonino liqueur
¾ oz. reposado tequila (Herradura recommended)

Combine all ingredients in a cocktail shaker with ice. Shake and strain into a Nick & Nora or coupe glass. Garnish with expressed orange peel.

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Adam Shirah, L’Ostrica
Tropical Tiki Negroni

Bartender’s comment: “Infusing liquors and liqueurs is something that seems super intricate, but isn’t difficult at all; it just takes a bit of patience. One of my favorite summer cocktails is a tropical tiki Negroni. Not overtly sweet. Not overtly bitter. Not much feels more elegant than drinking a cocktail with a big ice cube. Just a balanced sipper that will turn all the Negroni haters into lovers. I’d put money on it.”

Tropical Tiki Negroni
1½ oz. of pineapple-flavored rum, such as Plantation, or you can infuse your own (see below)
¾ oz. of coconut-infused Campari
¾ oz. of banana-infused sweet vermouth (Cocchi di Torino recommended)

Banana-infused vermouth — place two full bananas worth of peels (the browner the better) into a container with 750 ml (one standard bottle) of Cocchi di Torino sweet vermouth. Let sit for up to a week in the refrigerator.

Coconut-infused Campari — in a container, add a bag of dried coconut (or open whole fresh coconut and scoop the meat out), and pour in 750 ml (one standard bottle) of Campari. Let sit for up to three weeks in the refrigerator.

Pineapple-infused rum — cube a whole fresh pineapple, add to a container, and add 750 ml (one standard bottle) of dark rum. Let sit for up to two weeks in the refrigerator.

Place all ingredients into a mixing glass. Fill with ice to the top. Stir for 15 seconds.
Grab a large ice cube or sphere. Place into a rocks glass. Strain ingredients into glass over large ice.

Optional: Garnish with a dried pineapple quarter or spritz of coconut extract.

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Larry Suggs, Jean’s Cold Drinks
Brutto Spritz

Bartender’s Comments: This cocktail is both refreshing and easy to make at home. It highlights the herbal complexity of both spirits while staying crisp. Herbaceous and crisp, it offers a cooling wave of cucumber and alpine herbs that’s perfect for hot afternoons or easy evening sipping. It’s a crowd pleaser.

Brutto Spritz
1½ oz. gin (Charlotte’s Great Wagon Road 704 recommended)
½ oz. Faccia Brutto Centrebe (an herbal liqueur, similar to green chartreuse)
¼ oz. fresh lime juice
3 cucumber slices
2 oz. Ginger Hibiscus Range Water from Free Range Brewing
Cucumber and/or mint bouquet for garnish

In a cocktail shaker, muddle the cucumber slices gently, then add the lemon juice and simple syrup. Add gin and liqueur and fill with ice. Shake and fine strain into a highball or large wine glass filled with fresh ice. Top with Range Water and give a gentle stir. Garnish with a cucumber and/or mint bouquet.

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Melissa Wolverton, Steak 48
Cucumber Martini

Bartender’s comment: “In the heat of summer, nothing says refreshing like the cooling effects of cucumber. This cocktail is a celebration of simplicity, with just enough elevation to feel special thanks to the bright, citrusy addition of yuzu liqueur. The real key to this cocktail is in properly muddling the cucumber in the lemon juice and simple syrup. The citric acid and sugar will help break down the cucumber’s cellular structure, releasing maximum flavor and aroma into your drink.”

Cucumber Martini
2 oz vodka (Tito’s recommended)
¾ oz. yuzu liqueur (Marie Brizard recommended)
¾ oz. lemon juice
½ oz. simple syrup (1:1)
4 to 5 slices of cucumber
Cucumber wheel garnish

Muddle cucumber slices in a cocktail shaker with lemon juice and syrup. Add vodka and yuzu liqueur with ice. Shake for about 12 seconds and strain into a martini or coupe glass. Garnish with a cucumber wheel.

Pro tip: “Don’t toss those leftover cucumber slices; snack on them between sips for an extra cooling boost.”

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