1
.
PUNCH ITOUT
Hauloutthepunchbowl thissum-
mer,but insteadofspiking itwith
spirits,gosofter,usingwineasthe
base.Whenentertaining,advises
JungLee, celebratedeventplanner
andClosduBoiswineryambassador,
“make iteasyonyourself.”
RECIPE:
CloisduBoisChardonnay
PomegranatePunch
Instructions:
Combinetwobottlesof
ClosduBoisNorthCoastChardonnay,
1cupclubsoda,and1cuppomegran-
atejuice,thenaddasprigoffreshmint.
2
.
SAVORYSIPS
Theripefieldofsavorycocktails
takes itscues from foodrecipesand
markets. “Insteadof fruits,expect
more localvegetablesandunique
mineralsfindingtheirway intocock-
tails,”saidCraigHiljus,mixologistat
TheJameshotel inChicago.
RECIPE:
TickledPink
Instructions:
Combine2oz.Deep
Eddyrubyredgrapefruitvodka, .75
oz.St.Germain, .75oz.Lillet, .5oz.
fresh lemon,and lavenderbitters in
an ice-filledshakerandshake.Rim
halfamartiniglasswithpink
Himalayanseasalt,andstraincon-
tents intoglass.Squeeze lemonpeel
overglasstoexpeloilsanddiscard.
3
.
IMPROVRICKEYS
Likeabasicstarterforthebar,the
Rickey
,whichcallsforjustlime,soda,
andbooze—usuallybourbonorgin—
cango in infinitedirectionsbasedon
what’s inseasonorwhat’sonhand.
NewYork-basedmixologistKyle
Fordusestheorange liqueurCoin-
treautomakesummeryversions.
RECIPE:
CointreauRickey
Instructions:
Combine2oz.Coin-
treau, 1oz. fresh lime juice,and3
to4oz. clubsoda inatallglasswith
ice.Stirandgarnishwithanorange
peeland limetwist.
Improvise:
Muddle3cucumber
wheelsand5mint leaves intheglass
beforeaddingtheabove.Ormuddle1
hulledstrawberryand2to3basil
leaves intheirplace.
Recommends
16
COCKTAILS
SUMMER
AA.COM CELEBRATEDLIVING
SUMMERSIPPERS
T
HECOCKTAIL
REVOLUTION
hasn’t just upped
thebar— literally. It’s
openedupnewworlds
of liquidpossibility for
homecooks, farm-to-
glass foragers, and
restlesspalatesevery-
where. Here,weasked
expertsandmixolo-
gists toput the latest
trends inaglass.
E.G.
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2
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