features on StarChefs.com  
summer drinks vol.IV
   


August 2006

As the days of summer dwindle, so does
the opportunity to use the season's best produce in
aromatic, refreshing drinks. Our summer cocktails start with
effervescent bases like Moscato d'Asti, plum wine, and Champagne,
and are flavored with everything from refreshing mint and blood orange,
to tart kiwi, cucumber, and Thai basil seeds. These sparkling, playful drinks
are a good way to keep guests happy when they're waiting for a table at the
bar, or perusing the menu, and an excuse to turn a night into a summer drinks
party, complete with easy-to-pair snacks from sweet to savory.

   

Recipes:

Drinks:

Blood Orange Cosmo - Bill Fortune of 28 Degrees - Boston, MA
Grape Excess - Bar Manager Bryan Kirby of Excelsior - Boston, MA
Madam X - Bar Manager Bryan Kirby of Excelsior - Boston, MA
Lemon Rain - Bar Chef Daymon Smith of Roosevelt Hotel - Los Angeles, CA
Mixed Berry Mojito - Beverage Manager Jason Miller of The Peninsula Hotel - Chicago, IL
Cucumber Mint Monsoon - Beverage Manager Jason Miller of The Peninsula Hotel - Chicago, IL
Golden Lady - Bar Chef Josh Dov of Fat Fish - Los Angeles, CA
Wonderland - Bar Chef Josh Dov of Fat Fish - Los Angeles, CA

Snacks:
Edamame Hargow - Chef Michael Schulson of Buddakan - New York, NY
Parmesan Fritters - Chef Amanda Freitag of Sette Enoteca e Cucina - Brooklyn, NY
Smoked Almonds - From Eleven Madison Park - New York, NY