Tasty ways to cool down this summer
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When the temperature outside soars to 100 degrees, a hot haze hangs over the city and the grass crunches under your feet, it’s time for an icy, summer drink melting in your hands.
Five downtown restaurant bartenders shared some of their favorite summer drinks to turn a miserable day into a cool evening with friends under a shade umbrella downtown.
Served on the rocks or blended into an icy mixture topped with fresh fruit, these drinks will help put a chill on the summer’s record heat.
At Fourth Street Bar & Grill, a new menu of “Naturally Skinny Cocktails” provides a low-calorie way to have a light, refreshing drink.
“The hotter it gets, the better they sell,” said bartender Bryan Gore.
Nicole Casperson, bartender at The Garage Pub & Grill, said she created a Sorbet fruity drink one day that’s been a summer hit with its lemon and pomegranate flavors.
“It’s a perfect hot-day drink,” she said.
And at Power House Brewing Company’s Columbus Bar, one summer drink always sells well: ice-cold beer.
“Pale ale and wheat beer are big sellers this time of year,” said bartender Derrick Jaral.
Piña colada
(non-alcoholic)
10-ounce glass of ice
2 ounces of Daily’s piña colada mix
1 ounce sweet and sour mix
Whipped cream
Pineapple wedge
Strawberry
Blend ice and mixes in blender and pour into glass. Top with whipped cream and fruit.
Bar: Smith’s Row,
418 Fourth St.
Bartender: Crystal Baker
Watermelon Splash
2 ounces vodka
1½ ounces fresh watermelon juice, strained
1 ounce lime juice
1 ounce simple syrup (made with one part water and one part sugar, boiled then cooled)
Shake ingredients together and pour into glass garnished with a lime wedge and mint sprig.
Bar: Tre Bicchieri, 425 Washington St.
Manager/ Bartender: Ike DeClue
Purple Reign
Fresh berries (blackberries, raspberries, blueberries or any combination)
No-calorie sweetener or sugar
Bacardi Arctic Grape Rum
Fresh lime
Sparkling water or soda water
Combine two parts fresh berries with no-calorie sweetener. Allow to marinate a couple hours to bring out the natural juices. Use a flake-type sweetener such Truvia or Splenda. Use less if you use a powder sweetener. Sugar can also be used if you’re not counting calories. Mixture can be made in advance and stored in refrigerator and stored for several days in refrigerator.
Fill a glass with ice, crushed or small cubes are best. Pour 1½ ounces of rum over ice and add one tablespoon, or more to taste, of the berry mix. Squeeze a slice of fresh lime over drink. Fill glass with sparkling or soda water. Garnish with a fresh lime wedge.
Bar: Fourth Street Bar, 433 Fourth St.
Bartender: Bryan Gore
Strawberry
Long Island
¾ ounce gin
¾ ounce triple sec
¾ ounce vodka
¾ ounce light rum
1 ounce lime juice
2 ounces sweet and sour mix
2 ounces strawberry daiquiri mix
Blend all ingredients together and pour over ice. Garnish with a strawberry and fresh splash lime wedge.
Bar: Power House Brewing Company’s
Columbus Bar, 322 Fourth St.
Bartender: Derrick Jaral
Sorbet
1 ounce Lemon Sorbet Nuvo liqueur
1 ounce Pama
pomegranate-flavored liqueur
2 ounce lemonade
Combine ingredients and pour over ice. Garnish with a fresh lemon wedge.
Bar: The Garage Pub & Grill,
308 Fourth St.
Bartender: Nicole Casperson
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