SUMMER SIPPERS

cool off with some of the hottest cocktail and mocktail trends

i t’s summertime, and the sipping is easy, cool and refreshing. And it’s never been a better time to try something different, says André Darlington, co-author with his sister, Tenaya, of The New

Cocktail Hour: The Essential Guide to Hand-Crafted Drinks. “If you offer a signature cocktail at your house, people are going to remember that experience,” he says. “We live in an age where people are always looking for the ‘new’ new,” Tenaya adds. “They’re more willing to take a chance on a cocktail they haven’t had before or even heard of.”

That’s why we’ve come up with sippers—from beer cocktails and Smoky Palomas to frozen gin and tonics—that reflect seven hot drink trends. Any one of these cocktails or mocktails would be perfect before or even with your next summer meal. “Similar to wine pairing, cocktails can have fruit, acidity and body that can be matched to the meal,” says André. On the next pages we’ve included food-pairing suggestions with our drink recipes to help you get started. Isn’t it time to spread your cocktail wings? moscow mule Classic (also called “heritage”) cocktails have made a big comeback, and it’s easy to see why. Whiskey sours, old-fashioneds, Manhattans and, of course, martinis evoke the glamour of a bygone era. One RETRO

REVIVAL classic is the Moscow Mule in its iconic chilled copper mug. Legend has it the Mule was born in Los Angeles in the ’40s as part of a scheme to market Smirnoff vodka. A creative bartender concocted the drink to use up ginger beer, while his girlfriend, who owned a copper company, supplied the mug. Visit Parade.com/

gingerbeer for our DIY ginger beer recipe. green garden Like top chefs, top bartenders are turning to farmers’ markets (and kitchen gardens) for fresh inspiration. “There’s a real trend toward using herbs,” says Tenaya. “Whether you’re growing basil in your window box or buying it locally, it’s a fun thing.” The FRESH FROM THE GARDEN drink trend is beautifully captured in the Green Garden, which features ingredients—cucumber and basil—that you may well pluck from your own garden. lambic sangria Nothing beats an ice-cold beer on a sizzling summer day—except maybe a

BEER COCKTAIL, a refreshing mixed drink made with beer. Best known is the michelada—a Mexican cocktail of lager, lime juice, tomato juice, Tabasco and Worcestershire sauce served in a salt-and-cayenne-rimmed glass. If you’re a fan of sangria, try this beer cocktail from the Darlingtons. It combines peach lambic (a fruit-infused Belgian beer) and a touch of rye whiskey for a subtle spiciness.

deep freeze G&T Frozen cocktails—beyond the beloved blended margarita—are a big trend that’s a slam-dunk for summer. Snow & Co. in Kansas City, Mo., specializes in frozen artisanal cocktails, as does Numb in Las Vegas. A gin and tonic is a simple, refreshing summer drink to begin with; blitzing it in the blender with ice transforms it into a grown-up version of a Slurpee. The DEEP

FREEZE is a trick you can try with any of your favorite cocktails. For dessert, try our Watermelon-BasilTequila Popsicles at Parade.com/pops.

smoky paloma

SMOKY AND SAVORY is a popular drink direction. “Mezcal fits right into that trend,” says Tenaya. Made from the agave plant, mezcal is tequila’s huskier cousin. The agave is roasted, which creates mezcal’s signature smoky character. Try a splash in your favorite margarita recipe. “Just a little hint, and guests will inquire what it is,” André says. Or whip up our riff on the Paloma, a popular Mexican cocktail that’s as refreshing as a margarita but simpler to make. strawberry balsamic shrub You don’t have to be a trendy bartender to whip up your own DIY MIXERS. Shrubs hark back to Colonial days as a smart way to preserve seasonal fruit. As a mixer, they work in both alcoholic and virgin cocktails. Our version calls for strawberries, but you can macerate any type of fruit in sugar, strain the juice and mix it with vinegar. Add it to sparkling water or club soda for an easy mocktail, or mix it with gin or vodka. To make a basic shrub cocktail, combine 1 oz shrub, 2 oz spirits, 1 oz citrus juice and 2–3 oz soda water. virgin raspberry bellini “There’s an intersection between the Whole Foods and yoga lifestyle and drinks,” André says. Enter

MOCKTAILS. “With fresh fruit juices and exotic flavors and bitters—now everyone can enjoy a really glorious drink,” Tenaya says. Our spin on the Bellini is made with raspberries instead of peaches and a combo of white grape juice and sparkling water instead of wine.