Summer in a Glass

In Shakespeare’s A Midsummer Night’s Dream, Lysander tells Hermia “the course of true love never did run smooth.” Our love affair with another Wisconsin summer begins.

Black flies by day, mosquitoes by night, crushing humidity and sometimes brutal heat—but we are still in love. As the long days reach their apex, we are gifted with twinkling fireflies, raucous thunderstorms and the bounty of both garden and farmers market.

Summer’s fruits and vegetables harmonize in a superlative salad and are flawless on yogurt or pizza. But ripe berries, juicy stonefruits, crisp cucumbers and verdant herbs can be incorporated into beautiful drinks and cocktails that refresh the body on a hot summer afternoon or bring sweet relief to a sticky evening.

The rise of creative mixology that takes advantage of everything our Wisconsin summer has to offer is evident at restaurants, such as Merchant, and on drink menus produced by the Underground Food Collective. Underground’s former restaurant included cocktails featuring rhubarb, cucumber, strawberries, mint, lovage, fennel, and a variety of other local produce turned liquid.

But you don’t need your own bar tools to create a craft beverage highlighting summer’s harvest.

Whether made for yourself or to share with a crowd, summer meals should be easy. When the growing season is beginning its crescendo, simple dishes are more delicious than complicated fare. While the same philosophy holds true for beverages (what’s better than a tall glass of ice water on a hot day?), incorporating seasonal fruits and vegetables can elevate your drink to something memorable.

A relaxing lunch or afternoon snack on the porch is more enjoyable with a sweet and tart herbed Arnold Palmer (right)—a perfect accompaniment to a bacon, lettuce, and heirloom tomato sandwich or some cheddar cheese and crackers. It also makes a great refresher for kids just back from a day of swimming.

After several sweltering hours of weeding the garden and fighting off biting insects, a drink is a priority. Ice water and tea are great, but for something a little unique, try a shrub. A shrub is an old-fashioned drink containing fruit, sweetener, and vinegar.

Vinegar sounds like an odd addition, but its tart bite quenches on a hot day. Shrubs became popular during Prohibition as an alternative to alcohol (which if ignored long enough, turns to vinegar). This version (right) pairs rosy, vegetal rhubarb with fruit vinegar and sugar, and offers a great alternative to pink lemonade.

After the sun sets, luscious fruits, cool vegetables and fragrant herbs can complement traditional seasonal drinks. Summer cocktails are synonymous with bright colors, umbrellas, and slushy cool goodness; but this summer, put away the margarita mix and add a little local love to your libation.

Host a simple evening happy hour: prepare a single cocktail and a complementary appetizer, light the tiki torches and turn up the music. Friends and neighbors will appreciate the low-key approach and opportunity to relax and catch up, and there are options for cocktails prepared one at a time or in a larger batch.

A Brazilian caipirinha (top of page) is traditionally made with lime juice, sugar, and sugarcane rum. Here, the addition of ripe, local strawberries lends a pretty blush and the flavor of summer. Delicious served with bacon-wrapped jalapenos or tiny savory empanadas. (A twist on this Brazilian cocktail is also done at the Old Sugar Distillery.)

Brandy or bourbon slushes are popular throughout the South and Midwest. Cool, flavorful, and not too strong. This Blackberry Whiskey Slush can fill in as an adult dessert at a weekend barbecue. It can be made ahead to be pulled out for an impromptu celebration or an evening sitting on the patio.

It’s summer in Wisconsin, and we love it. Stay hydrated— it’s going to be a hot one.