CHEERS

Summer Trail Sol de Verano Watermelon Crush

Apricot Al Fresco

Sips to Savor Cool down with these inspired new cocktails

Whether you are in the mood for a late afternoon cocktail on the patio or want something to accentuate your dinner choices, Carversteak’s new summer cocktail menu is sure to excite your tastebuds.

Carver Road Hospitality’s vice president of beverage and hospitality culture, Francesco Lafranconi, designed the new menu to take advantage of the restaurant’s expansive terrace and seasonal ingredients.

The terrace area encompasses two lounge gardens and a more enclosed dining area with the pretty Garden Bar; teak furniture; gorgeous trees and greenery; and house-grown herbs.

Said Lafranconi in a release, “For our summer cocktails, we are showcasing the wonderful world of herbs utilized in spirits and garnishes.” On the new menu you’ll fi nd a range of fl avors and complexity with a variety of core liquors, including: • The Watermelon Crush, combining Grey Goose Essences Watermelon and Basil vodka, Botanika Orange liqueur, lime and watermelon juices and watermelon Red Bull; • The Summer Trail, featuring American Harvest organic vodka, Pomp & Whimsy gin liqueur, lemon verbena syrup, Fever-Tree Elderfl ower Tonic and lemon juice; • The Apricot Al Fresco, which delivers a delicious sip with Russell’s Reserve 10 Year Bourbon, Luxardo amaretto, apricot purée, rosemary-mint syrup and lemon juice;

• The Sol de Verano, a delicious twist on an Aperol spritz, with Aperol aperitif, Ketel One Peach and Orange Blossom vodka, topped with Mionetto prosecco and a slash of passionfruit.

Other options include the Blushin’ Paloma with Patron reposado, St-Germain liqueur and a fl oat of Los Magos sotol, and the Hello Sunshine, with Tanqueray Flor de Sevilla gin, Yellow Chartreuse, marmalade and bergamot bitters.

“These recipes lead to unforgettable olfactory memories—from the likes of zesty citrus lemon verbena and lemon balm to sweeter basil and woodsy rosemary—and perfectly refreshing combinations to cool o in the summer heat,” said Lafranconi. –Nina King

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