Local bartenders offer their suggestions for refreshing seasonal
cocktails
Nothing tops off a backyard barbecue or lounging around on a warm summer night like a cool, crisp summer drink.
“People want something refreshing during the summer, something with lighter alcohols, not something with heavy stuff like whiskey or scotch,” said Mitch Bakich, manager and bartender at The Inn at Tres Piños near Hollister. “But you don’t need 200 fruity ingredients to make a really good summer drink. You just need something light and cool that tastes good.”
Two of Bakich’s favorite summer drinks are the mojito, a classic Cuban cocktail made with mint leaves, lime and rum, and the daiquiri, which he calls “one of the most abused cocktails in history.”
“The daiquiri is a simple drink, which is what makes it so good,” he said. “People always think huge, blended strawberry drinks with whipped cream when they think of daiquiris, but that’s not what a daiquiri is at all.”
But cocktails aren’t the only option for keeping cool this summer.
“For people who don’t like cocktails or who don’t drink hard alcohol, we pour some really nice white wines,” said Jennifer Morgan, a bartender at Rosy’s at the Beach in Morgan Hill. “We have a really nice Riesling and viogner, which is really nice and crisp with kind of a fruity flavor that’s good for summer.”
Bakich, Morgan and several other South Valley bartenders shared the recipes for some of their favorite summer drinks, including the daiquiri and even a few of their own creations, so you can beat the heat.
Fresh Basil Mojito
Mitch Bakich’s variation on the traditional mojito
6-7 fresh basil leaves, torn up
Juice from half a lime (about 1/2 ounce)
3/4 ounce simple syrup
ice shards (broken up ice)
1 1/2 ounces of light rum
Club soda
Step 1: Place torn basil leaves into bottom of hi-ball glass. Add lime juice and simple syrup.
Step 2: Muddle together with muddler or back a large spoon to bruise leaves and release flavor.
Step 3: Fill the remainder of the glass with ice shards and add rum. Top off with club soda. Serve.
What it tastes like: A smattering of sweetness, but mostly crisp with a perfect hint of basil.
Heat Wave
Created by John Stieber, owner of Stubby’s in Gilroy
1 1/4 ounces of Bacardi Dark
1 ounce of peach Schnapps
4 ounces of pineapple juice
1/2 ounce of lime juice (or squeeze in half a lime)
Step 1: Combine ingredients into shaker with ice.
Step 2: Shake violently for 30 seconds and pour into hi-ball glass. Garnish with lime and a cherry. Umbrella optional.
What it tastes like: A mellow fruit punch with a kick.
The Stub
Created by John Stieber
2 ounces Hypnotic liqueur
1 ounce of top-shelf vodka
1 ounce of Bacardi Light
1 ounce of coconut rum
1 ounce of pina colada mix
1/2 ounce lime juice (or squeeze in half a lime)
1 scoop of vanilla ice cream
1 cup raspberries (or seasonal fruit, such as strawberries or blueberries)
Ice
Combine all ingredients and blend well. Garnish with a cherry and lime. Serve in a tiki glass.
Note: The recipe for The Stub has previously been a closely guarded secret. This is the recipe for the original Stub.
“Now, I never make the same Stub twice,” Stieber said. “It changes all the time. But, it’s definitely a drink designed for a day when it’s 95 degrees and you’ve been working out in the yard. It’s a great summer drink.”
What it tastes like: A fruity milk shake that tastes a little different with every sip.
Dave-odisiac
Created by Dave Mito, bartender at The Golden Oak Restaurant in Morgan Hill
3 ounces of Courvoisier
1 1/2 ounces of Fra Angelico
Step 1: Pour ingredients into a shaker with ice.
Step 2: Shake well, then strain into martini glass and serve with a twist of lemon.
What it tastes like: A hazelnut drink that’s dangerous from the first sip.
The Daiquiri
Courtesy of Mitch Bakich
2 ounces of light rum
Juice from half a lime (about 1/2 ounce)
3/4 ounce of simple syrup (equal parts sugar and water boiled together)
Step 1: In a cocktail shaker, mix the rum, lime juice and simple syrup.
Step 2: Shake and strain into a pre-chilled martini glass. Garnish with a lime twist or lime wheel. Serve.
What it tastes like: Perfectly sweetened limeade with a kick.
Blackberry Martini
Courtesy of Jennifer Morgan from Rosy’s at the Beach in Morgan Hill
4 ounces vodka
1/2 ounce Triple Sec
1/2 ounce Midori
1 ounce cranberry juice
Fresh or frozen blackberries
Step 1: Mix all ingredients except blackberries together in shaker with ice. Then mash up blackberries in your fingers and add to alcohol mixture.
Step 2: Shake vigorously and strain into chilled martini glass. Serve.
What it tastes like: The semi-sweet, semi-tart filling for a blackberry pie with a kick.
