The fleeting joy of summer is something we wait for all year here on the Outer Cape and, yet, it is almost gone before we know it. Right now, August magic is on full display, all sunny beach weather and summer berries.
In this pandemic year, it is all the more imperative that we make everything we can of this month. Some people might be making jam right about now. I thought the wiser thing to do would be to use summer berries in a cocktail.
I have three favorites that are perfect for slowing down the season and making it last — one for each essential summer berry. I consider the summer berry triumvirate to be blueberries, blackberries, and raspberries. At the risk of offending strawberry lovers, I will say that your fruit arrives first too early, then too late to qualify.
If you’re a friend, you know this already: I am not one for “fruity drinks.” That is because they tend to be overly sweet concoctions that usually contain more ice and sugar than either real fruit or flavor. They are generally just bad drinks, cloying and annoying.
That’s why, when I began my beverage manager stint at the Wequassett Resort in Chatham, I had a goal of improving the “fruity drinks” that were the best-sellers at the pool bar. I went after these drinks with a built-in bias against them. I had had my fair share of piña coladas and margaritas in the ’70s and ’80s.
I asked the very capable bartenders I worked with to put together samples for me to try. Then I braced myself for the sugary onslaught. I was totally, pleasantly, surprised. What they were making for our guests were not fruity drinks but, rather, very good drinks made with fruit — delicious, balanced, tart-sweet boozy cocktails where the fruit was the star, not just a ghost in the mix.
The favorite at the pool bar was the Blueberry Lemonade. For this and my other two favorites, all you need to do is lay in some local berries, invest in good booze, watch the sugar — oh, and don’t forget the fresh mint. Mint’s herby aroma and touch of bitterness turns out to be the perfect way to bring out the complexity of berries.
The cocktails for two can easily be adapted to make drinks by the pitcher or in larger quantities. Just make sure you and your friends take turns approaching the punch bowl — and don’t take your mask off until you’re settled in your poolside lounge chair.
Blueberry Vodka Lemonade
makes two cocktails
A handful of fresh mint leaves
1-2 Tbsp. simple syrup or sugar
1 cup blueberries
½ cup blueberry or regular vodka
2 cups lemonade
Lots of ice
Note: Regular vodka works fine, as would lemon vodka, but the blueberry vodka really punches up the blueberry flavor.
Place mint leaves, simple syrup, and blueberries in a cocktail shaker and muddle mixture until blueberries are broken. Add vodka and ice; shake vigorously for 30 seconds. Divide mixture between two tall glasses. Top each with lemonade; stir. Garnish with blueberries, mint, and lemon slices.
Blackberry Mojito
makes two cocktails
A handful of fresh mint leaves
1-2 Tbsp. sugar or simple syrup
½ cup blackberries
Juice of 2 small limes
½ cup light rum
Crushed ice
Club soda
In a cocktail shaker, muddle berries, mint, and simple syrup. Add rum and lime juice and stir to combine. Fill highball glasses with crushed ice and divide berry mixture between glasses. Top with a splash of club soda and garnish with mint leaves and more blackberries.
Raspberry Rosé Slushie
makes 6-8 cocktails
1 750-ml bottle dry rosé
2 pints raspberries, plus more for garnish
½ cup vodka
¼ to ½ cup simple syrup
Lots of ice
Mint for garnish
Make in two batches if your blender is small. Combine half the rosé, raspberries, vodka, and simple syrup in a blender jar filled with cracked ice. Blend until it’s slushy and repeat with the second batch of ingredients. Serve in frosted champagne coupes or martini glasses and garnish each glass with 3 whole raspberries and a mint leaf.
Snacks on the Side
You don’t really want appetizers with these poolside drinks. But if you must, run over to Atlantic Spice in Truro and get some of their “Firecracker Mix.” These drinks are delicious with those hot and salty wasabi peas and peanuts and little glazed rice crackers. Here’s to a happy and refreshing August.
