Summer "It Drinks"
In search of Summer 2023’s answer to The Dirty Shirley, we asked Ryan Williams, the maître d’ of New York’s red-hot Pebble Bar, for his picks to click. So our sober pals can get in the action, we’ve included a few mocktails for good measure.
The Green River
Ingredients & Directions
Mint
.75 oz Cucumber Juice
.75 oz Lime Juice
.5 oz Demerara
.5 oz Chareau
1.5 oz Hendrick’s Gin
1 Slice Cucumber
For a non-alcoholic drink, replace alcohol with Seedlip Spice.
Shake a small handful of mint leaves, the juices, Demerara sugar, Chareau and Hendrick's to combine.
Serve in a coupe, garnished with a cucumber wheel.
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The Stampede
Ingredients & Directions
4 Dashes Fire Tincture
.5 oz Agave
.5 oz Lime Juice
.1 oz Pineapple Juice
.75 oz Vida Mezcal
1 oz Avion Reposado
Spicy Salt
Lime Wedge
For a non-alcoholic drink, replace alcohol with Seedlip Spice.
Shake tincture, agave, juices, Mezcal and Reposado to combine.
Salt the rim of a double rocks glass.
Serve the drink in the rocks glass with ice, and garnish with a lime wedge.
The Crimson and Clover
Ingredients & Directions
1 Egg White
1 Dash Angostura (plus more for garnish)
.5 oz Simple syrup
.75 oz Lemon juice
.25 oz Raspberry Purée
1.5 oz Teeling Whiskey
For a non-alcoholic drink, replace alcohol with Seedlip Spice.
Shake all ingredients to combine, then shake with ice.
Serve in a coupe and garnish with five drops of Angostura bitters.
The Ubiquity
Ingredients & Directions
.5 oz Simple Syrup
.5 oz Ginger Syrup
1 oz Lemon Juice
2 oz Absolut Elyx
1 bottle Fever Tree Soda
Candied ginger and mint to garnish
This tastes great as a mocktail - just remove the vodka.
Shake syrups, juice, and Absolut to combine.
Serve in a collins glass over ice, and top off with Fever Tree Soda to fill.
Garnish with candied ginger and mint.
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