BY ED CARROLL
Admit it: summer just feels different.
Yes, it’s much nicer out, a welcome change from the frequently gloomy and cold Cleveland-area spring weather. But there’s also more sunlight thanks to longer days, less of a need for coats or other bulky outerwear, and open patios and outside seating at local restaurants and bars, many of which are already serving up the other fantastic thing about summer: seasonal cocktails.
Few things hit better than hanging outside in the summer weather amongst friends (or friendly strangers) with a drink in your hand — alcoholic or not. Jstyle checked in with some area bartenders and bar managers to see what new drinks they’re offering that can bring you a taste and vibe to match the summer season.
What’s It Called: Strawberry Fields
What’s In It: Bacardi Rum, strawberry simple syrup and lime juice, topped with basil foam
Get It At: Flour in Moreland Hills
At Flour in Moreland Hills, bar manager and bartender Jaimie Reminick crafts a cocktail menu that offers fresh twists on classics, often using locally sourced produce and herbs. One standout is the Strawberry Fields, a vibrant, summery take on the mojito.
Flour’s Strawberry Fields swaps the traditional mojito’s mint for a fragrant basil foam and replaces simple syrup with a house-made strawberry version. To make the syrup, Reminick boils down equal parts water and sugar with fresh strawberries and strains the mixture to remove seeds.
The basil foam adds a savory note that Reminick says pairs beautifully with seasonal dishes, and year-round favorites like pizza and pasta. “A lot of [the recipe] has to do with the fruitiness, the basil, the herbs—everything fresh, a fresh summery flavor profile,” she said. “We came up with that idea trying to shift from the classic cocktails we always sell and elevating them. Strawberry and basil go really well together.”
Flour frequently hosts cocktail parties and luncheons, and the Strawberry Fields was designed with these guests in mind.
When she’s not behind the bar, Reminick prefers something equally seasonal and refreshing. “Seasonally, my go-to is fresh limes, mint, muddled cucumber, vodka, and soda,” she said.
What’s It Called: Nutty By Nature
What’s In It: Pistachio infused vodka served dirty (olive brine and dry vermouth), pistachio stuffed olives
Get It At: M Bevy in Chagrin Falls
While most people may think fruits or vegetables when it comes to what’s in-season for the summer, there’s also a wide variety of nuts that are perfect for enhancing delicious drinks. Chelsea Redd, senior general manager at M Bevy parent company Monven Group, created the Nutty By Nature because of her love for dirty martinis.
The inspiration struck when Redd enjoyed an almond-stuffed olive and thought, why not incorporate pistachios into a martini for a unique twist?
“I took some pistachios, infused the vodka we had, and everyone thought it was absolutely insane,” Redd said. “I let it sit for a little while, shook it up with some olive juice, and it tasted amazing. Then you have those leftover pistachios that are drenched in vodka—you just start stuffing them into the olive to give that crunch. It’s something a little different from your classic blue cheese olive or just a regular olive.”
While most guests might not have the tools to infuse their own vodka at home, Redd suggests an easy alternative:
“The good news is, infusion is really not rocket science,” she said. “There are resources online, and at the end of the day, it’s the art of drink-making. Go and have fun, make mistakes, make it your own.”
When Redd’s not working, she prefers something refreshing and light.
“I’m a gin girl, so anything that’s close to a gin and tonic with some fun citrus, that’s where I’ll lean,” she said.
What’s It Called: Peach Mojito
What’s In It: Muddled mint leaves and peach slices, handcrafted peach-infused rum, yuzu juice, elderflower water, touch of basil, raw sugar
Get It At: Wild Mango in Westlake and Lyndhurst
Wild Mango chef and owner Jia Wei calls his Peach Mojito “summer’s golden elixir.” Wild Mango’s play on the mojito showcases a summer staple in the peach, with a one-two peachy punch of the muddled peach slices and peach-infused rum instead of the more traditional white rum.
Wei said the inspiration for the Peach Mojito came from the idea of blending familiar comforts with global elegance. He also said that the drink is typically Wild Mango’s best-selling drink of the season.
“Our Peach Mojito is a vibrant twist on the classic Cuban cocktail, infused with the sun-kissed sweetness of ripe peaches and a medley of unexpected botanicals,” he said. “Instead of traditional white rum, we use a handcrafted peach-infused rum, aged with hints of vanilla and citrus peel for a smooth complexity. A splash of yuzu juice adds a tart, floral brightness, while sparkling elderflower water finishes the drink with a gentle effervescence and floral sweetness.”
The cocktail is served over crushed ice and garnished with a sprig of mint for a refreshing, elegant finish.
What’s In It: Muddled mint leaves and peach slices, handcrafted peach-infused rum, yuzu juice, elderflower water, touch of basil, raw sugar
Get It At: Wild Mango in Westlake and Lyndhurst
What’s It Called: Frozen Blackberry Lemonade
What’s In It: Crown Royal blackberry whiskey, Island Oasis lemonade mix, blue curaçao, grenadine
Where to Find It: Mavis Public House in Solon
As temperatures climb, there are few better ways to cool off than with an ice-cold drink—unless, of course, that drink is frozen. Enter the Frozen Blackberry Lemonade at Mavis Public House, a slushy, sweet-tart cocktail that’s as refreshing as it is Instagram-worthy.
Mavis general manager CJ Sawyer says that Crown Royal blackberry whiskey is a seasonal offering, and whenever bottles arrive, the team jumps on the chance to create a special drink around it.
“When we mix the whiskey and lemonade, the color comes out kind of a darker yellow,” Sawyer explained. “But we add a touch of grenadine and blue curaçao to give it more of a purple hue. It really pops.”
While last year’s version of the drink—served at Mavis’s sister bar, Mavis Winkle’s Irish Pub in Twinsburg—was poured over ice, this year the team decided to make use of their Island Oasis frozen drink machine, giving the cocktail a more slushie texture.
And though the frozen version is tough to replicate at home without a fancy machine, you can still enjoy a twist on the concept. Sawyer suggests mixing lemonade and blackberry syrup (or muddled blackberries) for a refreshing non-frozen version that echoes the original’s flavors.
When Sawyer’s not helping guests at Mavis Public House or its sister establishment, he’s keeping cool in a different way.
“We have these newer drinks coming around that made their way to Ohio. They’re called Surfside,” he said. “They are vodka iced teas, vodka lemonades. We actually brought them in [recently]. And actually, I’ve been drinking them myself, too. Not on the clock, of course! But at home, after work, they’re really refreshing. They’re not overly sweet and they’re non-carbonated, so you don’t really bloat.”