When spring changes to summer, bartenders follow suit.
Climbing temperatures are a cue that it’s time to scale back on deep red wines and heavy beers and start pointing customers to more refreshing options: crisp white wines, light beers and mixed drinks swimming with seasonal fruits, herbs and ice.
“People like refreshing drinks because it gets so hot in the Kansas summers,” said Brooke Russell, whose husband, Travis, is one of the founders of Public at the Brickyard in Wichita, Kansas.
At Public, where the staff is busy getting the menu ready for summer, several citrusy mixed drinks have become warm-weather favorites.
One is called Gordon’s Cup, a gin-based drink that mixes two ideal summer flavors: Lime and cucumber. (And it can be made in large batches, which makes it ideal for parties.)
The drink involves two cocktail basics that home mixers should familiarize themselves with: The act of muddling and the production of simple syrup.
Muddling involves mashing fruits and herbs and sugars together to extract their juices. Simple syrup, a standard in many summer cocktails, is a boiled mixture of water and sugar or water and honey, often infused with other flavors.
“We like to do a lot of muddling and smashing and mixing up of all ingredients,” Russell said.
Gordon’s Cup is made with honey simple syrup and finished in a cocktail shaker. It’s poured over ice in a rocks glass, finished with a splash of soda water and seasoned with kosher salt and fresh ground pepper.
The following are two of Public’s summer cocktail recipes, as well as a few from some other popular watering holes that home mixologists can sample this summer.