{"id":63363,"date":"2022-07-05T11:42:44","date_gmt":"2022-07-05T15:42:44","guid":{"rendered":"https:\/\/www.themainemag.com\/?p=63363"},"modified":"2022-07-06T13:18:49","modified_gmt":"2022-07-06T17:18:49","slug":"impress-guests-at-your-next-lawn-party-with-these-three-summer-cocktails","status":"publish","type":"post","link":"https:\/\/www.themainemag.com\/impress-guests-at-your-next-lawn-party-with-these-three-summer-cocktails\/","title":{"rendered":"Impress Guests at Your Next Lawn Party With These Three Summer Cocktails"},"content":{"rendered":"\n
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If you want to be more thoughtful with your imbibing or impress guests at your next lawn party, try diving into the world of cocktails. For ideas and inspiration, we asked some of our favorite Maine bartenders what they\u2019ll be mixing up this summer. Sure, grabbing a cold beer from a cooler or walking around with a ros\u00e9-filled Yeti tumbler is easier, but this isn\u2019t about convenience. This is about making the most of every moment\u2014and every drink.<\/p>\n\n\n\n

Old Orchard Peach<\/h1>\n\n\n\n
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LyAnna Sanabria has worked behind the bar at Via Vecchia in Portland and Round Turn Distilling in Biddeford and runs the beverage program at Pacifico in Saco. Her cocktail is an orchard sling that uses a Bimini gin that is finished in bourbon, brandy, and rum barrels.<\/em><\/p>\n\n\n\n

2 ounces Bimini BR1 Gin
\u00bd ounce Rothman and Winter Orchard Peach Liqueur \u00bd ounce coconut water
\u00bd ounce Bully Boy Rum Cooperative Volume 1
\u00bd ounce dry vermouth
\u00be ounce fresh lime juice
\u00bd ounce simple syrup
Angostura bitters<\/p>\n\n\n\n

Combine all the ingredients but the bitters in a cocktail shaker. Whip and shake, then strain into a Collins glass. Fill the glass with crushed ice. Add a float of bitters. Garnish with a cocktail umbrella, of course.<\/p>\n\n\n\n

Midnight Sun<\/h1>\n\n\n\n
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Sarah Jackson, bar manager at the cocktail bar Portland Hunt and Alpine Club, created this drink that utilizes gin, an Italian bitter aperitif called Cynar, and homemade strawberry syrup.<\/em><\/p>\n\n\n\n

1 ounce Beefeater gin
1 ounce Cynar
1 ounce strawberry syrup (see recipe below) \u00be ounce fresh lemon juice
\u00bd ounce 2:1 simple syrup
2 dashes Regans\u2019 Orange Bitters
3 cucumber slices
Soda water
Strawberry<\/p>\n\n\n\n

Strawberry syrup:
16 ounces fresh strawberries, hulled
16 ounces sugar<\/p>\n\n\n\n

Combine hulled strawberries and sugar in a bowl. Let sit over-night, stirring often to dissolve the sugar. Strain the syrup into a jar and refrigerate. (You can save the strained strawberries for topping ice cream.)<\/p>\n\n\n\n

Combine all the ingredients but the soda water, cucumber, and strawberry in a cocktail shaker filled with ice. Add 2 cucumber slices, shake, and strain into a Collins glass filled with ice and top with soda water. Garnish with a strawberry and the remaining slice of cucumber.<\/p>\n\n\n\n

Fever Reliever<\/h1>\n\n\n\n
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Crispy Gai bar manager Arvid Brown is known for his unique tropical drinks, and this cocktail with coco-nut\u2013infused mezcal, various rums, pineapple, cinnamon, lime, and nutmeg epitomizes his creations at the Portland restaurant.<\/em><\/p>\n\n\n\n

1 ounce toasted coconut\u2013infused Banhez mezcal \u00be ounce Bully Boy Rum Cooperative Volume 2 \u00bd ounce Leblon Cacha\u00e7a
1 ounce pineapple juice
\u00be ounce lime juice
\u00bd ounce cinnamon syrup
2 dashes orange bitters
Nutmeg
Pineapple fronds<\/p>\n\n\n\n

Combine all the ingredients but the nutmeg and pineapple fronds in a cocktail shaker filled with ice. Shake and strain into a glass of your choice. Garnish with grated nutmeg and some pineapple fronds.<\/p>\n\n\n\t\t

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