4 cocktails for the hot days of summer

  • By Jessi Loerch, Herald writer
  • Tuesday, July 8, 2014 3:34pm
  • Life

Welcome to summer, which everyone knows actually begins on July 5 around here. To help celebrate the glory of the season, we’ve collected an offering of summer cocktails. We asked the experts: distillers, bartenders and a blogger, for recipes and collected some of the most refreshing for you to enjoy. Cheers!

Local Berry Brambler

1 1/2 ounces Bluewater Organic Vodka

1/2 cup of fresh local berries and/or raspberries

Juice from 1/4 fresh lemon

Ginger beer

Combine all ingredients except ginger beer in a tall glass with lots of ice.

If using strawberries, clean and slice the berries ahead of time. If using raspberries, gently muddle the whole berries to release the juice.

Top with the ginger beer

Bluewater Organic Distilling

Hawaiian Stone Sour

1 1/2 ounces Skip Rock Rye Whiskey

3/4 ounces fresh lemon juice

3/4 ounces simple syrup

1 ounce unsweetened pineapple juice

Garnish: Pineapple slice and cherry

Add all the ingredients to a shaker and fill with ice.

Shake, and strain into an old fashioned glass filled with fresh ice.

Garnish with a pineapple slice and a cherry.

Skip Rock Distillers

Basil Bliss

2¼ ounces gin

¾ ounces St. Germain elderflower liqueur

¾ ounces freshly squeezed lemon juice

4 to 6 large basil leaves

1 to 2 ounces club soda

Add the basil leaves, St. Germain elderflower liqueur, lemon juice and gin to a cocktail shaker. Half fill with ice and muddle vigorously to bruise the basil.

Shake, then strain into a cocktail glass. Don’t worry if a few flecks of basil make it through.

Top with a quick splash of club soda and serve immediately with garnish of basil sprig.

Northwest Edible Life

Cucumber Encore

1 ¼ ounce Hendrick’s Gin

½ ounce St. Germain elderflower liqueur

Splash of Sprite and sweet and sour mix




Place one cucumber slice and two lime wedges in a cocktail shaker with the Hendrick’s Gin and St-Germain Elderflower Liqueur.

Muddle with muddler (or the back of a wooden spoon) until cucumber and lime are mashed and integrated into the liquor.

Fill a glass with ice, pour mixture over ice and top with Sprite and sweet and sour mix. Garnish with a cucumber slice.


More in Life

A gray whale prepares to dive Sunday afternoon on Possession Sound on March 11, 2018. (Kevin Clark / The Daily Herald)
A whale tour tale: Guaranteed sightings with Island Adventure

The tours are between March and May when gray, minke, orca and humpback are feeding here.

Passengers await docking a ferry on the Mukilteo-Clinton run. (Kevin Clark / The Herald)
A cruising guide to sailing aboard a Washington state ferry

Here are 10 ways to make the most of an affordable day on the iconic white-and-green boats.

Gardening tools: Experts help through hotline, drop-in clinics

The WSU Extention program is meant to help gardeners with their plant and pest problems.

Are you a poor speller? You might have a learning disability

Jennifer Bardsley has a hard time spelling words correctly. And it’s not her fault.

This column will build up your knowledge about bird nests

Sharon Wootton gathered some interesting facts all about birds and their nests.

Here’s how to add your plant sale to the Herald’s yearly guide

We’re taking listings now for our annual list of sales in April, May and June. Don’t forget yours.

Another sign of spring: Fun facts about the Pacific tree frog

This time of year, chorus frogs can be heard singing for a mate in evenings and mornings.

A rookie’s guide to traveling in France

If you’re a first-time visitor to Paris, here are some more tips.

Great Plant Pick: Abies koreana, Korean fir

What: Aristocratic in appearance and slow growing, Abies koreana, commonly called Korean… Continue reading

Most Read