Tag Archives: patio cocktails

Long Hot Summer

The dog days of summer officially arrive this weekend, and we’ll see August stretch before us all hot and hazy. The holiday weekend marks the halfway point of summer break (cue tears) so if you need a drink to cry into — or one to cheer you up while cooling you down — I found just the one at Island Lake Lodge near Fernie, B.C.

The Long Hot Summer is light and refreshing with just a touch of heat from muddled jalapeños to keep things interesting. I love that it uses fresh raspberries and Chambord for sweetness, plus ginger beer for spice and fizz. It’s totally crushable, and even more so if you’re lucky enough to drink it on a patio with a view of the Lizard Range. Cheers!

Beat the heat with this spicy cooler -- aptly named a Long Hot Summer -- from Island Lake Lodge.

Beat the heat with this spicy cooler — aptly named a Long Hot Summer — from Island Lake Lodge.

Long Hot Summer

  • 2 raspberries
  • 2 jalapeño slices
  • 1 oz fresh lime juice
  • 1 oz Absolut vodka
  • 1/2 oz Chambord
  • Top ginger beer
  • Garnish: Lime wedge and a raspberry

Method: In the base of a cocktail shaker, muddle raspberries and jalapeño slices with lime juice. Add vodka and Chambord, plus ice, then shake. Strain into a rocks glass filled with new ice and top with ginger beer. Garnish with a lime wedge on the rim and a raspberry dropped into the glass.

— Recipe courtesy Island Lake Lodge

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Tequila Pineapple Fizz

Pineapple and basil go well together in a tart and savoury flavour combo that cries out for cocktail experimentation. So I made this drink, which is like the love child of a mojito and a gin fizz, with basil instead of mint and tequila rather than gin. A squeeze of lime tones down the pineapple’s sweetness and a touch of agave syrup takes away the spirit’s bite. Lengthen it with soda water and you’ve got a pretty, refreshing summer sip. Enjoy!

What to do with all that fresh basil from the garden? Just add tequila, pineapple juice and a splash of soda.

What to do with all that fresh basil from the garden? Just add tequila, pineapple juice and a splash of soda.

Tequila Pineapple Fizz

  • 1.5 oz Espolon tequila
  • 1 oz fresh pineapple juice
  • 0.5 oz fresh lime juice
  • 1 tsp. agave nectar
  • 5 large basil leaves
  • Top soda water
  • Garnish: Basil sprig

Method: In the base of a cocktail shaker, muddle basil gently with tequila, pineapple juice, lime juice and agave nectar. Add ice and shake. Pour into a Collins glass, add ice then top with soda water (about 1 oz). Stir and garnish with a fresh basil sprig.