BY NAT LEVY

As the mercury finally begins to rise throughout the Eastside, so does our thirst for good drinks. The call of ducking out of the office early for happy hour grows stronger, and weekend barbecues become the norm. When you don’t end up at a nearby restaurant with an expert bartender at your disposal, how do you quench your thirst?

Summer is a time for celebration, and of course that requires lively libations. So if you are tired of grabbing a beer from the cooler, or the rudimentary mixed drink, check out a few advanced drinks this summer.

Mint Julep:

No you’re not going to the Kentucky Derby, but this selection reeks of tradition, without seeming dated. For many, it’s a novelty drink reserved for 20’s parties, and derby extravaganzas. But to limit such a smooth cool drink to so few occasions is worse than another year without a triple crown winner.

2 tablespoons (1 ounce) club soda
2 heaping teaspoons superfine sugar
15 fresh mint leaves, plus 5 small sprigs for garnish
6 tablespoons (3 ounces) high-quality whiskey
2 cups crushed ice

In julep cup, stir together club soda and sugar until sugar begins to dissolve. Add mint leaves and gently press leaves into sugar syrup until slightly darkened but not completely crushed. Add whiskey, then fill cup with crushed ice and, using long spoon, stir briefly. Tuck mint sprigs into top of cup and insert short straw.

Mojito:

Another drink associated with summer, perhaps due to its Caribbean origin. It was a favorite drink of Ernest Hemingway, and it is a drink that while always popular, seems to be making a resurgence. Most restaurants have this drink, and it’s often a favorite at summer parties due to its lack of complexity, combined with a perception of specialty.

2 tablespoons (1 ounce) fresh lime juice
2 heaping teaspoons superfine sugar
1 cup crushed ice
12 fresh mint leaves, plus 5 small sprigs for garnish
1/4 cup (2 ounces) white rum
2 tablespoons (1 ounce) club soda

In 10-ounce glass, stir lime juice and sugar until sugar dissolves. Add 1/4 cup crushed ice. Rub mint leaves over rim of glass, then tear leaves in half and add to glass. Gently stir for 15 seconds, then add rum, remaining crushed ice, and club soda. Gently stir for 5 seconds, then tuck mint sprigs into top of glass and insert tall straw.

Blood and Sand:

Blood and Sand goes in the opposite direction of the previous offerings, which embody light, citrus-influenced flavors. As a Scotch enthusiast, I see this as one of the few acceptable ways to use it in a mixed drink. The legacy of this offering, which includes pairs the Scotch with vermouth and orange juice, and occasionally beer or brandy, dates back to the ‘20s as well. It was named after a 1922 silent film. Depending on how in depth you want to get, you can make your own orange foam to top the drink.

1/4 cup (2 ounces) Scotch
2 tablespoons (1 ounce) sweet vermouth
1 dash orange bitters
1 cup ice cubes
1/4 cup (2 ounces) cherry ale

In chilled cocktail shaker, stir together Scotch, vermouth, bitters, and ice until combined. Strain into chilled double old-fashioned glass and top with cherry ale and orange foam.

Recipes courtesy of epicurious.com