The kids are in school, summer is officially over, and Halloween candy is already on store shelves. It’s time to forget this mess and do some day drinking! To help you navigate through the maze of low-alcohol cocktail options, we’ve asked some of our favorite bartenders to share their go-to daytime refreshment. (We’ll keep adding to this list, so check back often!)
Erik Hakkinen, Head Bartender, Zig Zag, Seattle
“My favorite two low-octane drinks are Campari and grapefruit juice (2 oz Campari, 4 oz fresh grapefruit juice), and then Bonal and tonic (2 oz Bonal, 2-4oz good tonic, like Fever Tree, East India Imperial, squeeze of lime). So simple, so delicious! I like both served as long drinks.”
Ramon Garcia, Bar Director, Alchemist, San Francisco
KISS N’ TELL
- 1 oz Manzanilla Sherry
- 1 oz Dolin Blanc Vermouth
- .5 oz Rosemary syrup
- .25 oz Lemon juice
- 1 bar spoon Laphroaig 10yr Whisky
- 1 small pinch of salt
- 4 oz La Croix Peach Pear sparkling water
Shake all ingredients with ice except La Croix Peach Pear and double strain into a Collins glass filled with ice. Top off with La Croix Peach Pear Sparkling Water. Garnish with 3 pear slices and a rosemary sprig.
- 1 cup Sugar
- 1 cup Water
- 3 Rosemary sprigs
Bring water to a boil and add sugar, then simmer until sugar dissolves add the rosemary sprigs and let them steep for 30 mins. Strain the Rosemary and store in a nonreactive containers.
Morgan Weber, Co-owner, Eight Row Flint, Houston
ALL DAY LONG
- 3 oz Lillet Rosé
- 2 oz Topo Chico
- ½ oz Fresh Lemon
- ¼ oz Rich Simple
- 2 dashes grapefruit bitters
Build in Collins glass full of ice. Garnish with fat grapefruit peel, oil expressed into glass.
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Do you know what a Vesper is? It's the type of martini that James Bond orders, and it is made with Lillet. Well, this is called "All Day Long" and it is made with Lillet Rose, Lemon Juice & Oleo, Topo Chico and Grapefruit. I highly recommend it. #lillet #jamesbond #oldschoolcocktails #craftcocktails #mademyday #refreshingdrink #southernstyle #martini
Krissy Harris, Creative Director, The Wren, NYC
RUBY ROSE SPRITZ
“This cocktail is currently on our brunch cocktail menu (also, that’s my daughters name).”
- 1 oz Martin Miller’s Gin
- ¾ Aperol
- ¼ Giffard Black Rose Liquor
Shake & Strain into a Highball glass. Top with Schofferhofer Grapefruit Bier.
LOOK MA! NO HANDS
“We serve this at the Wren off menu, but we call it a Dirty ‘Delo.”
- Modelo Especial can
- Valentina Hot Sauce (or equally good brand)
Use lime to wet the lip of the can new opening. Dip can into salt. Open can. Pour healthy dose of Valentina into and around the opening. Garnish with lime wedge.
“I like to pre-spice the tequila by slicing 1-2 jalapeños and adding them to the full bottle of tequila. I taste every hour or so until I get to the desired heat level. That way, it’s a consistent drink every time. This was on our brunch cocktail menu and will come back!”
- 1 oz El Jimador Blanco or Herradura Silver
- ½ oz Del Maguey Vida Mezcal
- 1 oz Pineapple Juice
- ¼ oz Agave
- ½ oz Lime Juice
- 3 slices Jalapeno
Add all ingredients to a shaker, add ice and shake. Pour into a salt rimmed rocks glass.
- 2 oz Cocchi Americano Bianco
- 1 oz Lime
- cucumber & mint
Add all ingredients to a shaker, add ice. Dump contents into a pint glass adding ice to fill glass. Top with Ginger Beer.