High Five

Summer cocktail time anyone?
1) A good place to start is at Coppa in the South End, where Mary Edes, the GM, mentions “our beer based cocktails are always popular for the summer (we call them Shandys for a lack of a better term even though they are technically not Shandys because they all contain spirits). The Merman is refreshing and chug-able, crisp and tart kind of like the perfect summer lemonade. Also has the best name of any cocktail ever, in my opinion.”

Yes it does.

The Merman
1.5 oz Bianco Vermouth
1 oz Pimm's
2 lemon wedges & 2 mint leaves muddled
Fill with 21st Amendment Hell or High Watermelon Wheat Beer

2) Time to get to the waterfront- Sam’s. Summer day, graciously hosted by Esti, chef Asia’s delicious food, John Parsons slinging, and maybe the best waterfront view- what could be better? John has a tradition with a friend to name drinks after beloved pets; here, tongue in cheek, he honors a salty dog he once knew.

The Hoond
1 3/4 oz Luksusova Vodka
1 oz Thatcher's Elderflower Liqueur
1 oz grapefruit juice
3/4 oz lime juice
1/2 oz sea salt simple syrup
Shake and strain, garnish with a lime wheel

3) Next stop, just on the other side of the river, for a cool drink on the outside modern hardwood high top at West Bridge, Kendall Square. Josh Taylor has some inspired cocktails; he suggests this drink named for the first name of Governor’s Island in Boston Harbor:

Conant’s Island
1.5oz house infused cucumber Vodka
1.5oz cucumber juice
.5 rice wine vinegar
.5oz simple syrup
1 dash green Tabasco
Pinch of salt
Combine and shake. Strain into a cocktail glass, garnish with a cucumber wheel.

4) Further West in Harvard Square, I love the small patio outside at Russell House Tavern. Pair Michael Scelfo’s crab cakes and Sam Gabrielli’s cocktails- a perfect summer match.

The Tempest
2oz Bacardi 8
.5oz lime shrub
.75oz lime juice
2 dashes orange bitters
Top with spicy homemade ginger beer and garnish with a lime wheel.

5) When all the heat and sun are too much, hide out downstairs with good AC and a Boston legend- Cedric Adams at Silvertone on a Monday night. He may be a re-incarnated monk himself, pouring gallons of Chartreuse over 15 years ago when no one else did.

Ced’s Chartreuse Smash
2oz Green Chartreuse
.5oz simple syrup
.75oz lime juice (a smash most often uses lemon)
Mint
Muddle 6 mint leaves with the simple and lime juice in a shaker. Add Chartreuse and ice, and shake vigorously. Double strain through a small sieve to remove small mint bits, over crushed ice and garnish with fresh mint.