The summer cocktail is an ephemeral thing. It must be as light and breezy as the beach, refreshing as an ocean dip, and as frivolous as that bikini. IPAs, Coronas, and Rose’s often take the appellation and more adventurous drinks might be a juniper gin & tonic or a cava if we’re feeling Mediterranean.
But I wanted more. Something to lift me up for summer, something where I could soar with the seagulls, and definitely something I hadn’t tried before.
Enter Masahiko Endo, head bartender at Mizunara: The Library and an all around good drink guy. We tasked him with concocting three playful summer drinks even a food writer could make (remember: those who can’t do write criticism).
Try one at home and if that doesn’t work, head to Mizunara and have Endo fix you up one.
Whisky Gin "Jar"
A sweet, shaken, mid-afternoon cocktail in a Mason jar. Maybe instead of those “white trash” parties you can have “upper middle class” parties and serve these.
- 45ml scotch whisky (note: 45ml = 1 shot)
- 45ml fresh orange juice
- 1 tsp honey
- 4-5 pieces sliced fresh ginger
Pour ingredients into a Mason jar and add a few ice cubes. Screw on the lid and shake, shake, shake. Add 90 ml of ginger ale. If you’re feeling perfectionist-y, squeeze in fresh lemon or lime.
This is a mojito that’s not too sweet (hello Campari and grapefruit) and without all that annoying “stuff” you get when you order one in a bar. Fresh and easy, like the name of my conceptual seafood restaurant.
- 1/3 of a lemon
- 1 tablespoon sugar
- 45ml Campari
- 30ml grapefruit juice
Squeeze lemon and sugar inside a glass and muddle. Add several cubes and the other ingredients. Stir, you know, just for fun. Top up with some tonic water and add some fresh mint. Serve with a straw. And a smile. You devil, you.
For the times when it’s time to out-bloody that Bloody Mary. The sherry gives it a nice tangy taste and peppers the hot stuff. Maybe it will be your new go-to brunch drink. Who knows?
- 60ml Fino sherry
- 2-3 small slices sliced red chilli
- 30ml orange juice
- 90ml tomato juice
- 1 teaspoon Lea and Perrin sauce
- Just a little salt and pepper
This one’s simple. Put several ice cubes into a tumbler. Pour in all ingredients. Stir well and serve.
If you want to check out the bar:
Mizunara: The Library
Address: 4th Floor, Kiu Yin Building, 361-363 Lockhart Road, Wan Chai
Phone: +852 3571 9797
Website: Mizunara: The Library