slides: 10 Summer Drinks + How To Make Them

Dark & Stormy

From 41 North, Newport

This is one of the easiest cocktails to make, so keep provisioned with ginger beer and a good, dark rum. It's also essentially the official cocktail of Newport sailing.

Recipe:

In a tall glass filled with ice add 4 - 5 oz of ginger beer.

Top with 2 oz of Gosling's Dark Rum.

Garnish with a lime wedge.

Try it at the bar: 41 North, 351 Thames St, Newport, 401-846-8018, www.41north.com

Summer Berry Lemonade

From The Stone House, Little Compton

The luxurious inn tucked away in Little Compton celebrates summer in fine style on its magnificent lawns and around its cozy fire pit. Enjoy this non-alcoholic recipe courtesy of Steve Osman, Executive Chef for Stone House.

For simple syrup:

1 cup water

1 cup sugar
4 oz fresh cranberries
Zest from 1 lemon

Bring to boil & cook until sugar dissolves.

Combine:

Simple syrup

1 cup lemon juice

2 cups ice water
2 cups ginger ale
1/2 cup sliced strawberries
1/2 cup black berries

8 mint leaves


Try it at the bar: Stone House Inn, 122 Sakonnet Point Rd, Little Compton, 401-635-2222, www.stonehouse1854.com

Honey Maple Sour

From Castle Hill Inn, Newport

There are few better spots in Rhode Island (much less anywhere) to enjoy a summer cocktail than on the sloping lawns of Newport's historic Castle Hill Inn. Here's a beautiful, balanced cocktail that marries the sweetness of the maple syrup and the honey vodka with the citrus of the fruits. The bitters add a third dimension to the drink with its botanical herbs.

Combine in a cocktail shaker:

1.5 oz Stolichnaya Stickey (honey-flavored vodka)
0.50 oz maple syrup
0.50 oz juice of a fresh lemon
A dash of bitters

Shake all ingredients and serve it on the rocks.

Garnish with an orange half-wheel.

Try it at the bar: Castle Hill Inn, 590 Ocean Dr, Newport, 1-866-466-1355, http://www.castlehillinn.com/

The Watermelon

From The Boathouse, Tiverton

The Boathouse in Tiverton has been nationally recognized for its waterfront views as well as its delicious food. Now it's time to celebrate this cocktail that capitalizes on one of summer's classic flavors: watermelon. The recipe is courtesy of Jason Kindness, Head Mixologist for the Newport Restaurant Group. 

Combine in a cocktail shaker:

2.5 oz Bacardi Dragonberry
1.5 oz watermelon puree
.5 oz fresh lemon

Shake and strain into a chilled martini glass.

Sink .25 oz Midori to the bottom.

Garnish with a watermelon slice.

Try it at the bar: The Boathouse, 227 Schooner Dr, Tiverton, 401-624-6300, www.boathousetiverton.com

Club Deck

From The Ocean House, Watch Hill

Created for "those hot summer days" on the renowned resort's sweeping porches, this cooling rum cocktail was invented by Jonathan Feiler and Dean Gardiner in 2011.

Combine in a cocktail shaker:

1 oz. Bacardi 8 Reserve
½ oz. Clement Shrubb-Orange flavored Rhum Agricole
½ oz. simple syrup

Shake and pour over an ice-filled highball glass.

Float 2 oz. of Saracco Moscato d’Asti on top.

Garnish with 2 slices of orange.

Try it at the bar: Ocean House, 1 Bluff Ave, Watch Hill, 401-584-7000, www.oceanhouseri.com

Cucumber Mojito

From Hemenway's, Providence

You may as well be right on the shore when you're enjoying the fresh fare at Providence's beloved seafood restaurant. Add this cool summer blend to complete the picture. Recipe courtesy of Jason Kindness, Head Mixologist for the Newport Restaurant Group. 

 Combine in a highball glass:

1 heaping bar spoon diced cucumber
3‐5 medium sized mint leaves
.75 oz fresh lime
.75 oz Pom juice
.5 oz simple syrup

Muddle at the bottom of the glass, and then add 2 oz Bacardi Limon.

Top with crushed iceand fill with soda.

Garnish with mint sprig.

Try it at the bar: 121 South Main St, Providence, 401-351-8570, www.hemenwaysrestaurant.com

Bikini Tini

From Fleming's Steak House, Providence

This delicious drink is designed for everyone who needs to keep bikini-ready (or bathing suit ready) all summer long. At only 99 calories, it's a summertime homerun. Prepared by Maeve Pesquera.

Combine in a cocktail shaker with ice:

1.25 oz Svedka Clementine Vodka    
.25 oz  lemon juice
1 packet Splenda
1 oz soda

Shake all ingredients (shake vigorously as usual to dissolve all Splenda)

Strain into martini glass.

Garnish with three mini, white marshmallows on skewer. Allow a little space between the marshmallows (freezing ahead of time makes them easier to skewer). 

Try it at the bar: One West Exchange St, Providence, 401-533-9300, www.flemingssteakhouse.com

Pisco Sour

From The Dorrance, Providence

Downcity folk know that master mixologists behind the ornate bar at The Dorrance are creating some of the best artisan cocktails in the region. This summery version of the classic South American cocktail takes advantage of local summer flavors: strawberries and rhubarb.

Ingredients:

2 oz Bauza Pisco Brandy
3/4 oz local strawberry simple syrup
3/4 oz fresh lemon juice
1 egg white
8 drops of Brooklyn Hemispherical rhubarb bitters

Recipe:

Dry shake egg white with simple syrup (combine in a cocktail shaker with no ice and shake vigorously for 15 seconds).

Add Brandy, strawberry simple syrup, and fresh lemon.

Add ice and shake for 10 seconds.

Strain into chilled coupe glass.

Garnish with 8 drops of rhubarb bitters.

Try it at the bar: The Dorrance, 60 Dorrance St, Providence, 401-521-6000, www.thedorrance.com

Aphrodite

From TINI, Providence

She's the Greek goddess of love and beauty, and this delicate new cocktail from the endlessly creative minds at TINI is a true homage. Made by Alicia Canning.

Recipe:

3 small basil leaves
1 1/2 oz Sobieski Vodka
1/2 oz Créme de Violette 
1/2 oz St. Germain
1/2 oz lemon juice
1/4 oz MEM Tea Hibiscus Simple Syrup *
Splash Vigna del Sole Prosecco Treviso

Hibiscus Simple Syrup:

Bring 1 cup of water to a boil with 1 cup sugar and 4 tablespoons of Hibiscus Herbal Tea from MEM Tea Imports.  Steep for 10 minutes then strain.

Recipe:

Muddle the basil leaves gently with a pinch of granulated cane sugar to release the oils in the herb.

Add the vodka, Violette, St. Germain, lemon and hibiscus simple syrup to your shaker with a scoop of ice.

Shake vigorously for 20 seconds.

Pour the drink (ice, basil and all) into a tall collins glass.

Add Prosecco to fill the glass.

Try it at the bar: TINI, 200 Washington St, Providence, 401-383-2400, www.thetini.com

Photograph: Samantha Jade Royds

Meadow Lane

From Cook & Brown Public House, Providence

A James Beard finalist for Best Bar in 2012, Cook & Brown sets the bar very high on the local scene for creative artisan cocktails. Here's yet another winner, special for summer.

Italian Sangria

From Local 121, Providence

Everyone loves Sangria, and the smart mixologists at Local 121 have given the perfect drink for the hottest summer nights a little Italian twist with Campari.

Combine in a glass, or if making for a crowd, a pitcher:

2 parts vodka
1 part Campari
3 parts fresh lemon juice/simple syrup
Splash of orange juice
Splash blood orange juice

Top with sparkling wine.

Pour into Cabernet-sized wine glasses, and garnish with strawberry, mint, and cucumber.

Try it at the bar: Local 121, 121 Washington St, Providence, 401-274-2121, http://local121.com/