Citrus and herbs perk up summertime cocktails



Gordon’s Cup

5 lime quarters

2 cucumber slices

Dash of peach or plain bitters

1 1/2 ounces gin (Hendricks is preferred)

3/4 ounce honey simple syrup


Soda water

Kosher salt

Fresh cracked pepper

Put limes, cucumbers, bitters and gin in a cocktail shaker. Gently muddle mixture. Add honey simple syrup and ice. Shake. Pour into rocks glass. Top with soda water. Sprinkle with Kosher salt and fresh cracked pepper. Makes one drink.

Source: Brooke Russell, Public at the Brickyard in Wichita, Kan.


Mango Mojito

1/2 lime, cut into small pieces

6 large mint leaves

2 ounces simple syrup

1 1/2 ounces Bacardi Limon rum

1 ounce mango puree

Splash of soda water

Place mint leaves and lime into a sturdy glass. Use a muddler to crush. Add simple syrup and muddle again. Add the rest of ingredients. Do not strain the mixture. Pour over a glass of ice and garnish with lime. Makes one drink.

Source: Melad Stephan, Sabor Latin Grill in Wichita, Kan.


Red Sangria

Makes 15 to 20 servings

5 ounces orange juice

3 bottles red wine

3 ounces Triple Sec

4 ounces brandy

8 ounces pineapple juice

11 ounces simple syrup

Pour ingredients in a bowl or a pitcher and refrigerate overnight. Float thin slices of fresh lemon, lime or orange or maraschino cherries in the Sangria for garnish.

Source: Melad Stephan, Sabor Latin Grill in Wichita, Kan.

The Wichita Eagle

When spring changes to summer, bartenders follow suit.

Climbing temperatures are a cue that it’s time to scale back on deep red wines and heavy beers and start pointing customers to more refreshing options: crisp white wines, light beers and mixed drinks swimming with seasonal fruits, herbs and ice.

A warm-weather favorite is Gordon’s Cup, a gin-based drink that mixes two ideal summer flavors: lime and cucumber. And it can be made in large batches, which makes it ideal for parties.

The cocktail involves two mixology basics that home bartenders should familiarize themselves with: The act of muddling and the production of simple syrup.

Muddling involves mashing fruits and herbs and sugars together to extract their juices. Simple syrup, a standard in many summer cocktails, is a boiled mixture of equal parts water and sugar or water and honey, often infused with other flavors.

Gordon’s Cup is made with honey simple syrup and finished with a shake-shake-shake in a cocktail shaker. It’s poured over ice in a rocks glass, finished with a splash of soda water and seasoned with Kosher salt and fresh ground pepper.

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