By this point in the summer, we’re starting to feel pretty spoiled here in the Northwest: week-long stretches of shorts-and-sandal weather, summer berries ready to harvest, late sunsets. The season of backyard barbecues, weekend beach trips and trailblazing is in full swing-and we’re on the hunt for refreshing, high-proof thirst quenchers to pack for the road. While we’re on the topic of barbecues, if you are thinking to get a portable bbq for the summer, this may be one of the best purchases you decide to make, as you can’t go wrong with a summer bbq! Think of all the family and friends you can have round and you can take this wherever you decide to go. Whether it’s camping or just a day out, as long as you have a barbecue, you know that you will have a good time. However, if you’re planning to stay in your backyard to have a family bbq, then you can do. Usually, these BBQs are made even better with an area to sit comfortably in the garden. I know a lot of people have trex composite decking areas in their backyard. Areas like that are ideal for a bbq and a get-together. With some comfortable seating, guests should enjoy their summer bbq.
We lucked out and got two local professionals to offer up their tips and recipes for a portable buzz at your next summer adventure.
Barbecues and dinner parties:
A bowl of premixed punch can be the perfect addition to your backyard barbecue setup. “Summertime drinks are meant to be refreshing and also punch above their weight, and that’s how I generally approach making a batch of grown-up jungle juice,” says Ross Hunsinger, head bartender at Aviary in Portland. He recommends starting with a 3:2:2 ratio for this melon punch, and tweaking as necessary.
3 parts Nigori Sake (such as Hakutsuru Sayuri), infused with fresh cantaloupe
2 parts gold rum
2 parts watermelon juice
Lime to taste
Combine all ingredients in any size serving bowl, and ladle over ice before sipping. “The sake [serves] as a juicy, thirst-quenching base, the rum as the workhorse of the drink, the watermelon as an over-the-top juice bomb and a slight hint of tart from the lime at the end,” Hunsinger says.
For bring-your-own style cookouts and dinner parties, Anu Apte, owner of Rob Roy cocktail bar in Seattle, recommends her all-time favorite guilty pleasure, which she dubs the “Islay Cola.” At a mere two ingredients, this drink is ultra-portable and pairs well with barbecue and beach bonfires.
1 bottle old-school Mexican Coca-Cola (drink 2 ounces off the top)
1 ½ ounces Laphroiag 10-year-old scotch
Combine and enjoy chilled.
For flask or thermos:
For a hike to your favorite beach, lake or summit, Apte recommends another personal favorite, called the “Foraged Pimm’s Cup.” First, you’ll need to pack a small can or bottle of your favorite ginger beer to add later. Then, grab a 12-oz. insulated thermos and add the following before lacing up your boots:
2 ounces Pimm’s Original No. 1
½ ounce ginger syrup or ginger liqueur of your choice
Freshly-juiced ginger (optional), combined with equal parts sugar to create a simple syrup
Pour in all ingredients then fill with ice and shake when ready to drink. Pack the thermos and ginger beer for the road. Along the hike, whip out your field guide and gather fresh berries and herbs to add to the thermos (important: make sure you know what you’re eating!) Ripe wild blackberries are a great mid-summer option. Shake the thermos, add ginger beer and reward yourself at the peak or shore!
In a situation where ice isn’t readily available, Hunsinger recommends mixing one part Fernet Branca and one part Green Chartreuse with optional additives of equal parts lime juice and St. Germain or equal parts lime juice and Luxardo Maraschino. However you mix it, Hunsinger recommends adding lime juice to tie the bases to another liqueur.
So tap into the liquor cabinet, grab the nearest to-go container and get mixing for a high-proof refresher best enjoyed under the sun.
