The art of the summer cocktail is something I take most seriously.
Because several years ago I realized what surely is obvious to most people … But I can be a bit slow. Summer is better with a signature cocktail. Not a fancy dinner cocktail. Not a party cocktail. And certainly nothing that anyone who goes by the title “mixologist” ever would deign to make.
I'm talking about an everyday cocktail, something that can be thrown together after work or a day of swimming, then casually sipped — or even slurped — while standing at the grill or sitting by the pool or dock.
A good summer cocktail must be simple to assemble, and preferably from memory. It must be sweet and refreshing, but not cloying. It should have a crispness. It should welcome ice and not suffer noticeably as the ice melts. And it must be versatile enough to go with whatever is on the dinner menu.
Each summer, I seem to discover a new cocktail, which then becomes my summer cocktail for the remainder of the season. A few years back, it was my trashy sangria, which I could slosh together in under a minute. Red wine, sugar, lime juice and ice on nights I was feeling rushed. A bit of fruit and muddling were added on nights I wasn't.
As complex as a true sangria concocted from far more (and better) ingredients that are allowed to meld for hours? By no means. But still refreshing and satisfying and delightful by the grill.