Summer’s End….

With another summer soon coming to a close, most of us are looking to fall flavors as inspiration for more luscious libations. Allspice, apple, cinnamon, spice and of course, pumpkin. But we aren’t quite yet devoid of sunshine, even here in the Pacific Northwest. You wouldn’t know it from many distilleries and breweries already putting out the various spice and pumpkin style beverages and spirits. With that said, I have a couple summeresque cocktails that still deserve to be served and sipped on warm September “summer” day on your porch looking out at the Sound.

For me, summer means bright, citrus flavors married with soft floral notes, herbs and sometimes the clean spice of ginger. I created a couple wonderful cocktails last year that evoked these notions and were perfect all the way till October glared it’s rainy stare upon us. For citrus I turned to bitter-sweet grapefruit and lime, and paired them perfectly with rose-geranium and an easy to make orange-ginger foam.

In tandem with this cocktail I went and used a classic Mai Tai as a template but wanted to emphasize basil, guava and ginger to set it apart. I actually made two versions, one using Mekhong Thai Spirit, a Thai rum like spirit with more spice and herb than traditional dark rums, and the other using only light, dry rum. I found the light rum really allowed the basil and ginger to shine and resulted in a very refreshing summer sipper.

Well, there you have it, two summer cocktails for the end of summer. Cheers!


1 1/2 oz Deep Eddy Grapefruit Vodka

1/2 oz broVo Rose Geranium Liqueur

1/2 oz Aperol

1/2 oz Fresh Lime Juice

Top with an Orange-ginger Foam (Recipe Follows)

Combine ingredients over ice, shake and strain into a chilled cocktail glass. Garnish with the Orange-ginger foam and enjoy.

Orange-ginger Foam

3/4 cup Fresh Orange Juice

1/4 cup Skim Milk

2 oz broVo Ginger Liqueur (or your favorite)

1 oz Simple Syrup

2 Egg Whites

Combine ingredients in a blender, pulse for a few seconds. Add to a whipping canister and use according to manufacturers directions, using 2 Nitrous canisters. Refrigerate till use, shaking between uses.


Color: Bright orange and yellow hue

Flavor: Bitter-sweet grapefruit, grassy lime, floral tones, sweet and spicy ginger with an orange finish

Texture: Light body with a semi-creamy finish

Tongue Thai’d

1 1/2 oz Mekhong Thai Spirit

3/4 oz broVo Ginger Liqueur

3/4 oz Fresh Lime Juice

3/4 oz Guava Nectar

1/2 oz Simple Syrup

1/4 oz Macadamia Nut Orgeat Syrup

3 or 4 Thai Basil Leaves, Plus 1 for Garnish

Add ingredients over ice, shake and double strain into a large double rocks glass with crushed ice. Garnish and enjoy.


Color: Light Tan with yellow and gold tones

Flavor: Sugarcane, basil, ginger and lime balanced by guava and almond

Texture: Medium body with a full finish

2 Comments Add yours

  1. Nice to see you back in action on here Scott. These sound like a great way to toast the end of summer.

    1. Scott says:

      Thanks Nick, it’s good to get back into the swing of things, now that summer is winding down I have an opportunity to focus on some cocktail concocting.

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