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Summer cocktail trends

Most summer cocktails are more refreshing, brighter and less powerful than the alcoholic beverages that dominate the menus in the winter months.
Sandy Rozek, the bar and beverage director at the Copper Door restaurant, says this transition begins in the spring.
“I try to do a drink menu three times a year. One in the spring, to get out of the winter [and the] heavier, bourbon, whiskey-based type of cocktails that are more prevalent in the wintertime, to the summer, where you integrate some of the lighter spirits,” Rozek said.
Rozek still keeps a couple whiskey drinks on the menu since, she notes, those spirits are dominating the market right now with a recent boom in popularity.
“It’s outsold vodka for the first time in, like, ever!” Rozek said. “They’re completely taking over.”
But for the most part, she integrates more rum, gin, tequila and vodka for the warmer months — “Basically, because you’re using a little bit more juices [like] orange juices, tropical flavors, margaritas, fresh limes, citrus,” Rozek said. “Something a little easier to sip when it’s 95 degrees outside.”
Rozek says some consumers prefer savory over sweet drinks, so she provides a saltier option on her menus as well. And she says it’s always important to keep an eye toward current trends.
“Any herbs-infused alcohol is really hot right now. There’s whiskey mojitos ... using basil, lavender, mint, rosemary sprigs...,” Rozek said.
She says juleps, margaritas and mojitos come back every summer, but lately, cocktails have grown more mature, with serious bartenders bringing back the classics with artful precision.
“Those really classic, 1920s speakeasy kind of cocktails are making a huge comeback, so it’s kind of fun,” Rozek said.
In fact, a speakeasy opened up in downtown Manchester this past February, called 815 and stylized as 8ne5. It has a prohibition theme, with period decor a hidden entrance and a password that changes weekly.
Co-owner Ryan McCabe and his partner Sarah Maillet have close to 30 years bartending experience between them.
“[The speakeasy is] a really good way to introduce craft cocktails to Manchester,” McCabe said. “A lot of the drinks that we do were spawned just before to during the Prohibition era. Some of the oldest cocktails that we do would be like the Vieux Carre and Negroni, Blood and Sand, Manhattans obviously and gin martinis. Those are all mainstays.”
But McCabe says they bring a combination of scientific precision and artful experimentation to the craft to keep one foot in the past and another in the future.
“As far as the classic cocktails go, they’re very precise,” McCabe said. “We use a jigger for all our cocktails. … These are very technical drinks and if you put a little too much or a little less of one of the ingredients in, it completely changes the characteristics of the drink.”
One drink, the Ramos Gin Fizz, can take up to 10 minutes to mix, according to McCabe. And, in order to keep the menu fresh with new, sophisticated cocktails, McCabe encourages his bartending staff to get imaginative, try new ingredients and branch out in new directions.
“It’s always a learning experience. There’s nobody in the industry that knows it all. I learn things on a daily basis,” McCabe said.
Ken Anderson, the owner of the Master Bartender School in Newmarket, says gin and tonics and pina coladas are always big in the summer, but this year he sees one drink leading the pack.
“Sangrias are enormous right now,” Anderson said.
Sangrias consist of wine, chopped fruit, a sweetener and a little brandy.
 
The Original Ginstas’
The Martini
3 ounces gin
1/2 ounce dry vermouth
 
The Gin Sour
2 ounces gin
3/4 ounce fresh-squeezed lemon juice
3/4 ounce simple syrup
 
The Gimlet
2 ounces gin
3/4 ounce fresh-squeezed lime juice
3/4 ounce simple syrup
 
The Fitzgerald
2 ounces gin
3/4 ounce fresh-squeezed lemon juice
3/4 ounce simple syrup
2 dashes Angostura bitters
 
The Aviation
2 ounces gin
3/4 ounce fresh-squeezed lemon juice
1/2 ounce maraschino liqueur
1/4 ounce creme de violette
 
The Casino
2 ounces gin
3/4 ounce fresh-squeezed lemon juice
1/2 ounce maraschino liqueur
1 dash of orange bitters
 
Want to make one of these cocktails with Granite State gin? Try Karner Blue by Flag Hill in Lee, made with New Hampshire apples.
 
Bar Terminology
Cocktail: A drink made primarily of alcohol with a base spirit modified by a liqueur. Example: martini.
Highball: A little bit of alcohol with a majority of mixer like soda or juice. Also known as a Collins drink though people commonly use the term “cocktail” to describe all mixed drinks. 
 
Tools
Jigger: Ounce and a half measuring tool that looks like an upside down cone atop a smaller cone. 
Hawthorne strainer: A strainer placed atop Boston shakers when pouring drinks to keep the ice out of the glass.
Double strainer: A small, metal colander-type strainer. Bartenders pour through it to catch pulp and seeds from muddled fruits.
Boston shaker: A large metal cup with either a lid or a pint glass to seal it while the bartender shakes the ingredients within.
Three-piece shaker: Similar to the Boston shaker but with a strainer lid and a small cup to seal the strainer. Not commonly used by bartenders because the lids get stuck.
Muddler: A pestle-like tool for crushing or pressing fruit.
Stirring spoon: Bartenders use the long end to stir and the spoon end to scoop stuff out of drinks.
 
Glasses 
Cocktail glass: Also known as martini glass. A wide, conical cup over a narrow stem.
Highball glass: A tall and skinny tumbler with about the same capacity as the lowball glass.
Lowball glass: A squat, round and wide glass that contains about 10 fluid ounces.
Rocks glass: Also known as Old Fashioned glass, for true cocktails on the rocks or whiskey. Depending on who you ask, this is the same as a lowball glass.
Collins glass:  A skinny tall glass for mixed drinks like Tom Collins or Zombies. Contains 10-17 fluid ounces.
Margarita glass: A larger form of coupe for margaritas with a bowl-shaped cup over a narrow stem.
Hurricane glass: A curvy glass used predominantly for rum punch-type drinks.
Sherry glass: Also known as a port glass or an aperitif glass. Looks like a tiny wine glass.
Cordial glass: A fancy shot glass with a stem often used between meals to clean your palate with a cordial like creme de menthe.
Coupe: A small, margarita-style glass used primarily for Champagne but also some special cocktails.
 
Special Ingredients
Cordials and liqueurs: Distilled spirits flavored with herbs, spices, creams, honey or nuts. Often bottled with added sugar or sweetener. Some are common like creme de menthe and triple sec, while others are brand names like Cointreau (a type of triple sec) or Southern Comfort.
Fortified wines: A common ingredient in cocktails, they are wines with distilled liquor added. Examples include vermouth, port and sherry.
Bitters: Tinctures of alcoholic concoctions with botanical ingredients which provide potent bitter or sour flavor. Only to be used in moderation, such as one to three dashes per drink.
Simple syrup: Liquified sugar and water solution.
 
Ordering
A twist: A piece of lemon peel that is twisted to release the oils and added to the drink.
A splash: A small amount like .5 ounce to .75 ounce. 
Lace, float or topper: Dropped on top of drink after the main ingredients are mixed, like grenadine in a Tequila Sunrise.
Dirty: Add a little olive juice into a martini.
Dry: Less vermouth in a martini.
Rocks: Ice.
Straight up: No ice.
Frozen: Served in crushed ice, like a slushy.
Double: People will say ‘make it a double’ to make their drink stronger with more base spirit. It’s not always double the amount, though.
 
Ken Anderson, the owner of the Master Bartender School in Newmarket, provided most of the terminology.
 
Reacquaint Yourself with Rum
Daiquiri
2 ounces light rum
3/4 ounce fresh-squeezed lime juice
1 teaspoon sugar
Pour the sugar and lime juice into a shaker and stir until sugar dissolves completely. Add the rum and fill the shaker with ice. Shake well and strain into a chilled cocktail glass. Garnish with a wedge of lime.
 
Hurricane
2 ounces dark Jamaican rum
1 ounce fresh lemon juice
1 ounce passionfruit syrup
Mix ingredients with crushed ice in a shaker. Shake well and pour with ice into a rocks glass or a hurricane glass. Garnish with an orange slice and a cherry.
 
Mai Tai
2 ounces Jamaican rum
1 ounce fresh-squeezed lime juice
1/2 ounce Curacao
1/4 ounce orgeat
1/4 ounce simple syrup with drop of vanilla extract
Mix ingredients into a shaker with ice. Shake well and strain into a double rocks glass filled with crushed ice. Garnish with lime shell and sprig of fresh mint.
 
Mojito
1 teaspoon sugar
10 leaves fresh mint
1 1/2 ounce white rum
3/4 ounce fresh lime juice
Club soda
Place sugar and mint leaves in a serving glass and muddle the leaves. Fill the glass with ice and add rum and lime juice. Stir the contents, top with club soda and garnish with mint sprigs and a lime twist.
 
Planter’s Punch
3 ounces dark Jamaican rum
1 ounce simple syrup
3/4 ounce fresh lime juice
3 dashes angostura bitters
Mix ingredients in a tall glass and fill with crushed ice. Froth with a bar spoon and let the ice settle. Add more crushed ice and garnish with a mint sprig.
 
Piña Colada
2 ounces light rum
2 ounces pineapple juice
1 1/2 ounces cream of coconut
Mix ingredients in a shaker filled with ice. Shake well and strain into a chilled collins glass or cocktail glass. Garnish with a pineapple wedge and a maraschino cherry.



Summer Sips
Bartender faves, plus recipes to make your own classics

07/23/15
By Ryan Lessard news@hippopress.com



From traditional cocktails of Prohibition-era America to modern twists and fruity highballs, the summer menus of local bars are refreshing and relaxing. Gone are the largely whiskey- and bourbon-based drinks of the colder months. Now gin, vodka, tequila and rum are the spirits of choice, accompanied by soda water, fresh fruit juice, sugar and herbs.

The Hippo reached out to local restaurants and bars for their summer cocktail picks, plus what to expect when you take that first sip, how their favorites are prepared and which foods accompany them best. They also graded each drink on a fruity scale from one to five, five being the fruitiest. Some restaurants provided their exact recipes while others opted to share their drinks’ ingredients but leave the measurements up to aspiring home bartenders.
 
Jalisco Old Fashioned 
Bar: Firefly American Bistro & Bar (Manchester, fireflynh.com)
Recipe: Tres Agaves añejo tequila, Domaine de Canton ginger liqueur, Peychaud's bitters, fresh mint, sugar, splash of soda water. On the rocks.
Fruity Scale: 1
Experience: “A relaxed, cooling tequila sipper that goes well with bright, light dishes such as grilled fish and crisp salads.” - Rachael Jones, manager and bartender
 
Blackberry Mule
Bar: Stella Blu (Nashua, stellablu-nh.com)
Recipe: Hammer & Sickle vodka, muddled blackberries, fresh lime and Gosling's ginger beer. Served on the rocks.
Fruity Scale: 1
Pairing: “Pairs well with barbecue beef or pork.” - Jim Lespasio, co-owner
 
Negroni
Bar: Campo Enoteca (Manchester, campoenoteca.com)
Recipe: Equal parts of gin, Campari and sweet vermouth. Served on the rocks with an orange peel.
Fruity Scale: 1
Pairing: “Pairs well with our classic Roman Carbonara.” - Jennifer Dionne, general manager
 
Jimmy Hendricks
Bar: Ignite Bar & Grille (Manchester, hookedonignite.com)
Recipe: Hendrick’s gin, cucumber, rosemary, lemon and topped with a splash of club soda and a splash of Sprite. Served on the rocks.
Fruity Scale: 1
Pairing: “Our full flavoured chicken piccata would be perfect with this drink.” - Ann Masterson, owner
 
Ps and Qs
Bar: 8ne5 (Manchester, ivotewet.com)
Recipe: Port wine (white or ruby), tonic water and ice in a large wine glass. Add a lemon wheel and a bouquet of mint. 
Fruity Scale: 1
Experience: “Inspired by a recent trip to the Azores.  Sweetness of the port wine mellows the bitterness of the tonic, lemon brings out floral notes especially with white port.  A low alcohol drink that allows you to ‘mind your Ps and Qs.’” - Ryan McCabe, co-owner
 
Lavender Gin
Bar: Cotton (Manchester, cottonfood.com)
Recipe: Hendrick's gin, Jeff's house-made lavender syrup, fresh squeezed lemon and a splash of soda water.
Fruity Scale: 1
Pairing: “The Lavender is a delicately aromatic gin drink that would go with all salads and grilled proteins.” - Peaches Paige, co-owner
 
The Merry-Maker
Bar: Copper Door Restaurant (Bedford, copperdoorrestaurant.com)
Recipe: 3 ounces Botanist gin, 1/2 ounce Cointreau, splash of OJ and fresh basil leaf. Served in a martini glass and garnished with basil leaf dropped in the liquid.
Fruity Scale: 2
Method: “Build all liquid in shaker tin filled with ice. Shake and pour.” - Sandy Rozek, bar and beverage director
 
Maine-iac 
Bar: Firefly American Bistro & Bar (Manchester, fireflynh.com)
Recipe: Cold River gin (made in Maine), fresh blueberries, basil, simple syrup, tonic water. On the rocks.
Fruity Scale: 2
Experience: “A twist on summer's best cocktail, the classic gin & tonic, our Maine-iac brings seasonal berries and herbs to the table. This drink pairs well with spicy dishes, like our sriracha pork meatballs and traditional pad thai.” - Rachael Jones, manager and bartender
 
Aperol Spritz
Bar: Campo Enoteca (Manchester, campoenoteca.com)
Recipe: 1 ounce of Aperol and fill with prosecco in a flute.
Fruity Scale: --
Pairing: “Pairs well with our Lacinato Kale Salad.” - Jennifer Dionne, general manager
 
Melon Mule
Bar: Hooked Seafood (Manchester, hookedonignite.com)
Recipe: Grey Goose vodka, fresh lime and ginger beer. Served on the rocks in a copper mug.
Fruity Scale: 2
Pairing: “A great pair with our fresh New England lobster roll.” - Ann Masterson, owner
 
Two Roads Diverged
Bar: Restaurant Tek-Nique (Bedford, restaurantteknique.com)
Recipe: .5 ounce Campari, .5 ounce Carpano Antica, .75 ounce orgeat, 1 ounce fresh lemon, 1.25 ounce genever. Whipped, shaken and strained over crushed ice and garnished with fresh grated cinnamon.
Fruity Scale: 2
Pairing: “Will complement raw fish, oysters, spicy foods, and things like fruit salads.” - Patrick Andrew, bar manager
 
Cucumber Basil Bliss
Bar: Buckley’s Great Steaks (Merrimack, buckleysgreatsteaks.com)
Recipe:  2.5 ounces Hendrick's gin, 1 ounce cucumber basil simple syrup. Shaken and served straight up with a raspberry basil leaf float.
Fruity Scale: 2
Pairing: “Great with fish or anything Thai or curry.” - David McKenna, bar manager
 
The Botanist Gin Rickey
Bar: Cotton (Manchester, cottonfood.com)
Recipe: The Botanist gin, Cointreau, muddled lime and sugar topped with soda water.
Fruity Scale: 2
Pairing: “The Botanist Lime Rickey is citrus so any type of seafood or fish will pair well with it.” - Peaches Paige, co-owner
 
The Shark Hunter: Quint
Bar: Restaurant Tek-Nique (Bedford, restaurantteknique.com)
Recipe: Teaspoon of Semerara syrup, .25 ounce Pedro Ximenez sherry, .75 ounce of East India solera sherry, 1.25 ounce of dry sherry (amontillado, or even rainwater Madeira will work) and two dashes each of Peychaud's and Angostura bitters. Stir in mixing glass until well chilled and pour neat into absinthe rinsed rocks glass. Express the oils from an orange peel over the top of the cocktail and discard or keep rested on rim of glass.
Fruity Scale: 2
Pairing: “This will work great with steak, burgers, barbecue, etc.” - Patrick Andrew, bar manager
 
 
Hulk Smash
Bar: 8ne5 (Manchester, ivotewet.com)
Recipe: Rye whiskey, Green Chartreuse liqueur, muddled mint, fresh squeezed lemon juice, fresh squeezed lime juice, and simple syrup. Shaken and strained over ice into a double old fashioned glass. Topped with mint bitters and a mint bouquet. 
Fruity Scale: --
Experience: “The bite of rye whiskey subdued with the very herbal Green Chartreuse, bright citrus and cool mint. Our version of an extremely refreshing whiskey smash.” - Ryan McCabe, co-owner
 
Pom Chicka Pom Pom
Bar: Republic (Manchester, republiccafe.com)
Recipe: 2 ounces rum, 1 ounce pomegranate juice, pre-brewed green tea and mint. Muddle the mint in a pint glass with ice. Add rum and pomegranate, shake and top with green tea.
Fruity Scale: 2
Pairing: “Great with kefta (lamb meatballs) or our roasted beet salad.” - Monica Poulin, manager
 
Pimms Cup
Bar: Fody’s Great American Tavern (Nashua, fodystavern.com)
Recipe: Fresh cucumber, mint, Pimms No. 1 Cup, homemade lemonade and English lemonade. Served over the rocks in a highball glass.
Fruity Scale: 2
Experience: “A refreshing British, summertime cocktail. Lemon-lime soda is referred to as English lemonade.” - Paul Foden, owner
 
Black Barrel Old Fashioned
Bar: The Common Man (Concord, Merrimack, Windham, thecman.com)
Recipe: 2 ounces Mount Gay Black Barrel Rum, .25 ounce vanilla bean syrup, two to three dashes of chocolate bitters. Muddle an orange, a cherry and vanilla syrup. Add ice, pour in the rum, then dash the bitters and stir.
Fruity Scale: 2
Pairing: “I would pair this with a perfectly grilled sirloin.” - Kristen Van Horn, Martignetti Companies of N.H.
 
“Jackpot” Watermelon Cilantro Margarita
Bar: Cactus Jack’s (Manchester, greatnhrestaurants.com)
Recipe: 2.25 ounce Milagro Silver tequila, .5 ounce Watermelon Pucker, .5 ounce triple sec, watermelon cubes, fresh cilantro, hand-squeezed lemonade and soda water. Served in a jumbo “Jackpot” margarita glass and garnished with a lime wedge and watermelon cube.
Fruity Scale: 3
Experience: “Very smooth, subtle flavors, and the perfect refreshment for a hot, summer day’s libation!” - Jay Bolduc, bar and beverage director
 
Coconut Key Lime Pie
Bar: Stella Blu (Nashua, stellablu-nh.com)
Recipe: Vanilla vodka and coconut rum with pineapple juice, Midori, squeezed lime and a splash of cream. Served with a graham cracker rim, shaken in a martini glass.
Fruity Scale: 3
Pairing: “Pairs well with dessert.” - Jim Lespasio, co-owner
 
Pushing up Daisies
Bar: Copper Door Restaurant (Bedford, copperdoorrestaurant.com)
Recipe: 1 ounce Tito’s vodka, 1/2 ounce elderflower liqueur, ginger beer, muddled cucumber and fresh lemon juice. Served in a highball glass. Garnish with a lemon wheel and a straw.
Fruity Scale: 3
Method: “Muddle two thinly sliced cucumbers in glass. Add the juice of two fresh squeezed wedges (in and out). Shaken, served on the rocks and topped with ginger beer.” - Sandy Rozek, bar and beverage director
 
It’s Mojito Thyme
Bar: 110 Grill (Nashua, 110grill.com)
Recipe: Thyme-infused Cruzan aged rum, fresh kiwi, mint, and lime, simple syrup and soda. Muddled kiwi, mint, and lime. Served on the rocks. 
Fruity Scale: 3
Pairing: “Pairs well with light, summer dishes including salads like 110 Grill’s Cobb Salad or Walnut Encrusted Goat Cheese Salad, seafood, and grilled dishes.” - Alicia Puputti, marketing manager
 
Pink Mint Lemonade
Bar: Stella Blu (Nashua, stellablu-nh.com)
Recipe: Citron vodka, fresh lemon, mint, a splash of pink lemonade and simple syrup. Served on the rocks.
Fruity Scale: 3
Pairing: “Pairs well with any summer salad.” - Jim Lespasio, co-owner
 
Royal Bermuda Yacht Club
Bar: Firefly American Bistro & Bar (Manchester, fireflynh.com)
Recipe: Mount Gay rum, fresh key lime juice, Cointreau, house-made falernum. Served straight up. 
Fruity Scale: 3
Experience: “Falernum is a sweet-spiced syrup integral to some Caribbean and tiki drinks, made with almonds, lime, ginger, cloves, and several other spices. This cocktail is a close cousin to the traditional daiquiri, but has a fantastic depth of flavor. Try it with sweet potatoes (yes, the fries count!).” - Rachael Jones, manager and bartender
 
110 Margarita
Bar: 110 Grill (Nashua, 110grill.com)
Recipe: Lunazul Reposado Tequila, Cointreau, orange bell peppers (muddled) and fresh lime.  Shaken and served on the rocks. 
Fruity Scale: 3
Pairing: “Great cocktail to drink with friends paired with any of our appetizers including our BBQ Chicken Nachos and Bistro Wings.” - Alicia Puputti, marketing manager
 
Rhubarb Martini
Bar: Cotton (Manchester, cottonfood.com)
Recipe: Art in the Age Rhubarb Tea Herbal Organic Liqueur, rhubarb juice and fresh squeezed lime.
Fruity Scale: 3
Pairing: “The Rhubarb, my husband Jeffrey Paige says, pairs well with both chicken and duck and also our strawberry kale salad with poppyseed dressing.” - Peaches Paige, co-owner
 
15 in a 55
Bar: Restaurant Tek-Nique (Bedford, restaurantteknique.com)
Recipe: 3/4 ounce Rhubarb Shrub, 1 1/4 ounces Pimm’s No.1, stir in highball glass, add ice and fill with soda. Garnish with a cucumber ribbon, mint, and a lemon wedge.
Fruity Scale: 3
Pairing: “Will pair with salads, fish, chicken, or a rocking chair on a porch.” - Patrick Andrew, bar manager
 
The Southwest Sidewinder
Bar: Buckley’s Great Steaks (Merrimack, buckleysgreatsteaks.com)
Recipe: 1 1/2 ounces chipotle-infused Tequila, 1 ounce triple sec, 1/2 ounce cilantro simple syrup, juice of 1/2 lime, 1/2 ounce POM Wonderful. Shaken and served straight up. Salt is optional.
Fruity Scale: 3
Pairing: “Good with Adobo or chili rubbed steak or shrimp tacos.” - David McKenna, bar manager
 
Little Devil
Bar: The Common Man (Concord, Merrimack, Windham, thecman.com)
Recipe: 1 ounce Reyka vodka, 1/2 ounce Ancho Reyes Ancho Chili Liqueur, 1/4 ounce lemon juice, 1/4 ounce maple syrup and 4 ounces of soda water. Combine all ingredients, except the soda, in a highball glass with ice. Shaken and topped off with soda water. Stirred and garnished with a lemon.
Fruity Scale: 3
Pairing: “I would pair this with a rack of baby back ribs smothered in barbecue sauce.” - Kristen Van Horn, Martignetti Companies of N.H.
 
Pomegranate Martini 
Bar: XO On Elm, Fine Dining Restaurant (Manchester, xoonelm.com)
Recipe: ThreeOlives Pomegranate Vodka, Pom Juice, muddled lime and sugar.
Fruity Scale: 3
Pairing: “Anything from our tapas or small plates selections.” - Melissa Brungot, manager
 
Pink Poodle
Bar: O Steaks & Seafood (Concord, magicfoodrestaurantgroup.com)
Recipe: 1 part Ruby Red vodka, 1 part passionfruit infused liqueur, a splash of grapefruit juice and a float of prosecco. Shaken heavily and served straight up in a martini glass. Garnish with fresh ruby red grapefruit.
Fruity Scale: 3
Pairing: “Perfect for warm summer days. Great with any of our fresh salads and seafood dishes.” - Garrett Cota-Robles, bar manager
 
St. Germain Spritzer
Bar: XO On Elm, Fine Dining Restaurant (Manchester, xoonelm.com)
Recipe: Absolut Pear Vodka, Peachtree Schnapps and peach puree. Topped with prosecco.
Fruity Scale: 3
Pairing: “Anything from our tapas or small plates selections.” - Melissa Brungot, manager
 
Railroad Square
Bar: Fody’s Great American Tavern (Nashua, fodystavern.com)
Recipe: Garden fresh mint leaves, lemon vodka, fresh lemon juice, simple syrup and a dash of club soda. Shaken vigorously and served straight up in a chilled cocktail glass.
Fruity Scale: 3
Experience: “Simple lemon and mint flavors that are naturally enjoyed in the hot summer sun. This drink is a variation of a popular 1920s speakeasy drink the South Side.” - Paul Foden, owner
 
La Fleur
Bar: Republic (Manchester, republiccafe.com)
Recipe: 1/2 ounce lavender/clementine syrup, 1 1/2 ounces Cold River gin, 1/4 ounce lemon, 1/2 ounce Lillet and a splash of soda water. Mixed together and served in a rocks glass over ice with an orange slice.
Fruity Scale: 3
Pairing: “Good with any fresh fish dish.” - Monica Poulin, manager
 
Blister in the Sun
Bar: Restaurant Tek-Nique (Bedford, restaurantteknique.com)
Recipe: 1 ounce pineapple, 3/4 ounce pink peppercorn pineapple syrup, 1/2 fresh lime, 1 1/2 ounces mezcal (we use Del Maguey Vida), 1/2 ounce reposado tequila, egg white and two dashes of habanero shrub. Dry shaken first, shaken chilled, strained into a coupe glass and garnish with pineapple and pink peppercorn.
Fruity Scale: 4
Pairing: “Other fruits, cool breeze and good friends.” - Patrick Andrew, bar manager
 
Blueberry Basil Martini
Bar: The Common Man (Concord, Merrimack, Windham, thecman.com)
Recipe: 2 1/2 ounces Cold River blueberry vodka, 1 ounce sparkling wine, 3/4 ounce agave nectar, two basil leaves, four blueberries and one lemon wedge. In a shaker, muddle basil, blueberries, agave and lemon. Add ice and vodka. Shaken vigorously and strain into chilled martini glass. Top off with prosecco and garnish with lemon.
Fruity Scale: 4
Pairing: “I would pair these with some delicious fish tacos.” - Kristen Van Horn, Martignetti Companies of N.H.
 
Limoncello Martini
Bar: Campo Enoteca (Manchester, campoenoteca.com)
Recipe: 1 1/2 ounces of vodka, 3/4 ounce of limoncello, a splash of freshly squeezed lemon juice and a dash of simple syrup.
Fruity Scale: 4
Pairing: “Great with our charcuterie boards.” - Jennifer Dionne, general manager
 
Raspberry-Lemongrass Mule
Bar: Firefly American Bistro & Bar (Manchester, fireflynh.com)
Recipe: House-infused raspberry lemongrass Tito's vodka, fresh lime juice, ginger beer. Served on the rocks in a copper mug.
Fruity Scale: 4
Experience: “Nothing says "hello, summer" quite like ripe berries, and this mule variation is a juicy, bright drink with a bit of bite from the ginger beer. Try it with our mirin glazed tuna for an exciting ginger ‘pop.’” - Rachael Jones, manager and bartender
 
Shoo-Fly Punch
Bar: Copper Door Restaurant (Bedford, copperdoorrestaurant.com)
Recipe: 1/2 ounce Mount Gay silver rum, 1/2 ounce Mount Gay dark rum, 1/4 ounce Amaretto, 1/4 ounce brandy, orange and pineapple juices and grenadine. Served in a highball glass and garnished with orange in the glass.
Fruity Scale: 4
Method: “Build all liquid in shaker tin filled with ice. Shake and pour.” - Sandy Rozek, bar and beverage director
 
Watermelon Shandy
Bar: Firefly American Bistro & Bar (Manchester, fireflynh.com)
Recipe: "Hell or High Watermelon" wheat ale from San Francisco's 21st Amendment Brewery mixed with sweet and tangy lemonade.
Fruity Scale: 4
Experience: “A surprisingly dry watermelon wheat ale is mixed with the familiar zip of lemonade to make the ultimate summer patio drink. Pair this with just about anything from the grill: burgers, steaks and seafood.” - Rachael Jones, manager and bartender
 
Stars & Stripes Colada
Bar: T-Bones Great American Eatery & Cactus Jack’s (Manchester, Bedford, Derry, Hudson, Salem, greatnhrestaurants.com)
Recipe: 1 1/2 ounces Blue Chair Bay Coconut rum, 1/2 ounce banana liqueur, 1 ounce pina colada mix, 1/4 ounce Blue Curacao, pineapple juice and grenadine. Served in a pint glass and garnished with orange and cherry.
Fruity Scale: 4
Experience: “A traditional pina colada made even more delicious with cherry and tropical blue flavors.” - Jay Bolduc, bar and beverage director
 
Peach Sangria
Bar: 110 Grill (Nashua, 110grill.com)
Recipe: Sauvignon blanc, mixed berry gastrique, Domaine De Canton, peach schnapps. Served on the rocks in a wine glass and garnished with fresh fruit. 
Fruity Scale: 4
Pairing: “Perfect drink for relaxing on the patio with summer dishes like 110 Grill’s seafood offerings including swordfish or scallops or our Cucumber & Avocado Tuna.” - Alicia Puputti, marketing manager
 
Blueberry Basil Majito
Bar: Cotton (Manchester, cottonfood.com)
Recipe: Cold River blueberry vodka, Triple Sec, muddled lemon and basil. Served on the rocks.
Fruity Scale: 4
Pairing: “The Blueberry Basil will go well with all salads made with a vinegar dressing but my option would be to just have this drink as your dessert!” - Peaches Paige, co-owner
 
Blackberry Crush Sangria
Bar: Republic (Manchester, republiccafe.com)
Recipe: 1 ounce blackberry/sage syrup, 1 ounce vodka, 3 ounces prosecco and 3 ounces house white wine. Mixed together and served in pint glass over ice.
Fruity Scale: 4
Pairing: “Goes well with summer salads and the items on our cold antipasti bar.” - Monica Poulin, manager
 
Fig and Honey
Bar: Fody’s Great American Tavern (Nashua, fodystavern.com)
Recipe: Polish potato vodka, homemade honey syrup with scored vanilla beans, fig jam and fresh lemon juice. Shaken vigorously and served straight up in a chilled cocktail glass.
Fruity Scale: 4
Experience: “Earthy and vibrant fig and honey flavors with contrasting citrus and vanilla. The honey syrup is made from real honey and can help with those pesky summer allergies.” - Paul Foden, owner
 
Jerry Jam Punch
Bar: T-Bones Great American Eatery & Cactus Jack’s (Manchester, Bedford, Derry, Hudson, Salem, greatnhrestaurants.com)
Recipe: 1 ounce Sailor Jerry’s spiced rum, 1/2 ounce creme de banana, 1/4 ounce Malibu rum, 1/4 ounce orange curacao, orange juice, pineapple juice and grenadine. Served in a pint glass and garnished with orange and cherry.
Fruity Scale: 5
Experience: “The Jerry Jam Punch is pretty sweet, with strong tropical flavors perfectly fit for any grilled dish or seafood selection.” - Jay Bolduc, bar and beverage director
 
Shortcake-tini
Bar: Hooked Seafood (Manchester, hookedonignite.com)
Recipe: Pinnacle whipped cream vodka, Pinnacle shortcake vodka, fresh strawberries and lemon and a splash of lemonade. Shaken and strained into a chilled martini glass.
Fruity Scale: 5
Pairing: “Matches delightfully with our grilled fresh salmon filet...,” - Ann Masterson, owner
 
Watermelon Lemon Drop
Bar: Buckley’s Great Steaks (Merrimack, buckleysgreatsteaks.com)
Recipe: 1 1/2 ounces Deep Eddy lemon vodka, 1/2 ounce triple sec, 1/2 ounce Fabrizia limoncello, 1 ounce fresh watermelon puree, juice of 1/2 lemon. Shaken and served straight up with a sugar rim.
Fruity Scale: 5
Pairing: “Good with anything or nothing at all.” - David McKenna, bar manager
 
Rum in the Sun
Bar: Ignite Bar & Grille (Manchester, hookedonignite.com)
Recipe: Coconut, passionfruit, banana and pineapple rum blended with cranberry and pineapple juice. Served on the rocks.
Fruity Scale: 5
Pairing: “A great pair with our famous bayou wings.” - Ann Masterson, owner
 
Butts in Skirts
Bar: 8ne5 (Manchester, ivotewet.com)
Recipe: Strawberry-infused tequila, Art in the Age Rhuby, habanero/cinnamon simple syrup, fresh lemon juice and rhubarb bitters. Shaken and double strained into a coupe glass with a lemon twist over ice. 
Fruity Scale: 5
Experience: “Strawberry Rhubarb Pie with a little kick.” - Ryan McCabe, co-owner
 
Piña-jito
Bar: O Steaks & Seafood (Concord, magicfoodrestaurantgroup.com)
Recipe: Muddled mint and lime, lime juice, simple syrup, one part pineapple vodka and one part coconut vodka. Shaken vigorously and topped with soda water. Served in a highball glass with a sprig of mint.
Fruity Scale: 5
Pairing: “Awesome with seafood, shrimp cocktail or our frequent oyster on the half shell specials.” - Garrett Cota-Robles, bar manager
 
Mistress
Bar: Ignite Bar & Grille (Manchester, hookedonignite.com)
Recipe: Grapefruit vodka, Pinnacle whipped cream vodka, limoncello, basil with lemonade and a splash of club soda. Shaken and strained into a chilled martini glass.
Fruity Scale: 5
Pairing: “This lovely drink would be a perfect match for our sesame pan-seared ahi tuna salad.” - Ann Masterson, owner  
 
As seen in the July 23, 2015 issue of the Hippo.
 


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