Vacation in a Glass

Fresh fruit is plentiful, and there’s nothing simpler than splashing spirits into a refreshing glass of juice. Yet, on long summer days when we have extra time on our hands, it’s exciting to experiment with a broader array of ingredients and update the familiar ones in new combinations.

For inspiration, we reached out to two experts for tips. Chloe Frechette is the senior editor at PUNCH magazine and the author of a brand-new book titled “Easy Tiki: A Modern Revival with 60 Recipes.”

Her retro drinks evoke the tropics where pineapples and passion fruit abound. Traditionally, they feature as many as a dozen ingredients. Here’s Frechette’s basic formula for combining them: “‘One of sour, two of sweet, three of strong and four of weak’ — referring to citrus, sweetener, spirit and dilution in the form of water, ice or tea, respectively.”

With clever names like the Zombie and the Scorpion, these concoctions hint at playfulness and the intoxicating power they can pack (which is why plenty of people adapt versions to omit alcohol).

“I think being cooped up now, people are taking a plunge they might not otherwise,” Frechette said in a recent phone interview. With a blend of classic and modern versions, the author has simplified and refreshed some of the complicated recipes, including the Sleeping Lotus and the Eastern Sour.

She also adds instructions for making floral, fruit and nut syrups that elevate the drinks with their intensity.

Shaken and Stirred, Online

As many of us rely on remote learning, online cocktail classes are having their moment. Scott Daniel, the food and beverage director at The Ballantyne, A Luxury Collection Hotel, Charlotte, describes a recent virtual class. Participants received an ingredient list in advance, they logged on to Zoom together and got to work shaking and stirring. “We had 85 participants,” he says, and from that robust response predicts, “We’ll do another class in the future.”

Daniel adds, “We’re known for brown spirits at Gallery,” the hotel’s fine dining restaurant. So, the mixologists crafted a signature version of a Moscow Mule by switching out the typical vodka for bourbon. They muddled mint leaves in a tribute to the southern icon, the Mint Julep, and added cucumber for extra green notes. That’s how the Ballantyne Cucumber Mint “Mulep” was born. It may sound convoluted, but the steps in the recipe are easy to follow.

Professionals always make sure to have everything they need before beginning, and that’s solid advice for hobbyists as well. “The fun gets zapped right out if you don’t have the ingredients on hand,” Frechette says.

As you kick back and dream of the next opportunity to get away, it’s good to sip, savor and remember the small things. “There’s never been a better time for escapist drinks,” said Frechette, and for that little “vacation in a glass.”