Summer Coolers With Punch

Cocktails are a great way to end a summer's night. They're a fun kick with some grilled nibbles and a great way to unwind after a beach day. However nowadays fancy drinks are just that. fancy. Infused with a are herb.Blended with a multitude of liquors. The problem is , it;s summer. Lighten up with a heavy stuff. Give us a lighter fare to sip and enjoy.

That was the subject and challenge of Robert Willey's article in today's New York Times Dining section. It turns out that bartenders across the country rose to the challenge.What evolved was some interesting spins on classic cocktails. Take the Tom Collins for example. This is a summer staple however it's given a spin by adding cucumber to it along with simple syrup instead of super fine sugar.This new hybrid called the Sumo Collins would be good with crisp chicken satays or any kind of kabob. There's also a Campari Collins that subs in that warm weather must have Campari instead of gin.
All the drinks were not at all boring. There were some interesting variations, again using just simple ingredients. There was an Italian Libera, a playful twist on the Cuba Libre. Coke is taken out of the ingredient list and in its' place is a heady overproofed (150 proof) rum and amaro. A common milk punch is literally punched up with the addition of buttermilk along with Chartreuse and maple syrup. This last along with honey is a great alternative to simple syrup. Both add a richness to cocktails and makes for a more interesting flavor, especially when there is fruit thrown into the mix. A nature made syrup enriches any peach,, berry or cherry added in.

Summer cocktails shouldn't be complicated. They shouldn't be boring either. You can still have interesting drinks just by using simple and easy ingredients. That's what the season is all about!