There's a reason most summer barbecue pairs best with lighter beers: It's hot outside and you want a thirst-quenching and cool beverage, something that you can drink for hours. Summer cocktails should also follow this rule. So at your next outdoor party, offer up refreshing concoctions that pack a little less punch, and also be sure to make use of the season's fresh fruits and herbs. Here are 21 recipes to get you started; make them to individual taste or tinker with the recipes and serve them in a punch bowl (or, for big bashes, a trash can).
The Cin Sin City
Located in a Civil War-era space in downtown Cincinnati, beautiful Igby's has become one of the city's favorite bars, largely thanks to mixologist Brian Van Flandern's handcrafted drinks. From the jalapeño-vodka–fueled Exhibitionist to the acai-rum–driven Queen City Sunset, his cocktails are heavy on flavor.
One of Van Flandern's most popular drinks is the Cin Sin City. This rye take on the classic Manhattan also contains vermouth and Angostura bitters, along with dehydrated bing cherries. "I created the drink and named it after Newport, Kentucky," says Van Flandern. The city, which sits across the Ohio River from Cincinnati, was once known for its raucous and occasionally illegal nightlife and casinos.
Cin Sin City
- 2 dashes of Angostura bitters
- 1 oz Carpano Antico sweet vermouth
- 2 oz Bulliet rye
- Dehydrated cherries
Credit: Adam Henry
Chill martini glass and garnish with cherries. Add all ingredients to cocktail mixing glass. Add large ice cubes and stir at least 50 times, then taste for balance. Using a julep strainer, strain well and serve.