Cause a stir among friends with a laid back summer drinks party. Much lauded Portland, Ore., mixologist Jeffrey Morgenthaler of hot spot bar Pepe Le Moko and tavern-style eatery Clyde Common dreamed up a cocktail for everyone in your crew. Plus, each recipe is easy to make in batches!
Sparkling Lavender Lemonade
“This one is so simple to make,” says Jeffrey Morgenthaler o fhis herb-infused alcohol-free refresher. It’s also versatile: Swap out the lavender with thyme, rosemary, or tarragon to alter the flavor profile. Soda water gives it a tantalizing fizz.
Serves 6
9 oz lavender syrup (recipe follows)
9 oz fresh lemon juice
24 oz sparkling water, chilled
Fresh lavender sprigs for garnish
In a large pitcher, combine lavender syrup, lemon juice, and sparkling water. Pour into ice-filled highball glasses. Garnish with lavender.
Smoky Orange Margarita
Orange marmalade is the secret ingredient in this not-too-sweet crowd pleaser. Amp up the sourness, says Morgenthaler, by substituting 3 ounces of tamarind concentrate for the marmalade and straining the drink to remove the seeds.
Serves 6
9 oz silver tequila
4½ oz mezcal
6¾ oz fresh lime juice, plus wedges for garnish
6¾ oz Cointreau
3 tbsp orange marmalade
1½ oz agave syrup
3 tbsp salt for garnish
- In a large pitcher, combine tequila, mezcal, lime juice, Cointreau, marmalade, and agave syrup. Whisk. Strain and return to the pitcher.
- Moisten each glass rim with lime wedges; coat with salt. Fill glasses with ice; add the margarita. Garnish with lime wedges and serve.
Lillet and Cucumber
“At a party you always need a drink that you can have a few of without feeling terribly tipsy,” says Morgenthaler, and this one fits the bill nicely. “Fresh mint and cucumber work so well together,” he adds.
Serves 6
1 5-inch-long hothouse cucumber, sliced
6 oz simple syrup (recipe on p. 221)
12 oz Lillet Blanc
9 oz sparkling water
Mint sprigs for garnish
In a blender or food processor, purée cucumber slices with simple syrup. Transfer to a large pitcher and stir in Lillet and sparkling water. Serve in ice-filled rocks glasses, garnished with mint sprigs.
French 75 Rosé
Sparkling rosé wine, gin, and fresh lemon juice combine to create a drink that’s “ultralight and refreshing,” says Morgenthaler. It’s a riff on the classic French 75, a Champagne cocktail that was first served at the New York Bar in Paris in 1915. Here, sparkling rosé (a bar cart staple for summer fun) is the bubbly of choice.
Serves 6
6 oz London dry gin
6 oz fresh lemon juice
4 oz simple syrup (recipe follows)
2 oz water
12 oz chilled sparkling rosé
Lemon twist for garnish
In a large pitcher, combine gin, lemon juice, simple syrup, and water. Refrigerate at least 2 hours and up to 24 hours. Just before serving, gently stir in rosé. Garnish with a lemon twist. (Use a vegetable peeler to create a strip, then curl it up to make a spiral.)
