Summer cocktails: tips and trends

Summer cocktails: tips and trends

BETTING À DAY

As much on the trendy terraces of the city center as at the edge of private swimming pools, cocktails are always popular when the mercury rises. Several trends are coming together behind the bar this summer, and it's easy to draw inspiration from them for our in-house creations, tell us mixologists at the heart of the action.

Daphnée Vary Deshaies, Director of Bars for the A5 Hospitality group and co-founder of Cocktail Roads, develops cocktail menus for several establishments in downtown Montreal. “When I create a summer cocktail menu, I go with alcohols like vodka, gin, unlike the cold seasons, where we will go with heavier alcohols, with notes of wood or spices. What we want is something refreshing, with fruity or floral notes,” says the sparkling mixologist.

Daphnée Vary Deshaies

In Quebec City, at the Légende par la Tanière restaurant, customers can discover a 100% local six-course menu with boreal accents that changes with the seasons, accompanied by six wines or cocktails to match. Bar-chef Jean-François Laurence's cocktails are an integral part of the adventure and may contain ingredients as surprising as gravy or mushroom infusion!

Jean-François Laurence

“I work according to the seasons, according to what's on the plate. If there are peas in the dish, it could be that there are some in my cocktail, or even beets, or small red fruits. We also incorporate the mushrooms, making a syrup from the cooking water, which brings a nutty flavor, a forest side.”

He also wants to give freshness to his creations. “I use fresh squeezed juices, but also fresh herbs, lemon balm, basil, macerations of tea, fennel, caraway. One trick is to add acidity to cut the overly sweet flavors and bring a refreshing side. I also go for farm flavors, a little sour, for example by using kombucha, or even towards a certain bitterness, like that of hops.”

Apérol Spritz and alcohol-free

Flowers and honey are also aromas that evoke the heat of summer. “We now find wild flower liqueurs, produced by hydromeleries here. Very nice products!”

Daphnée Vary Deshaies, who works with the general public, is well placed to observe trends. “This summer, everyone is asking for Apérol Spritz! There is also a return to the classic cocktails of the 1990s. I had never made cocktails with blue Curaçao, and there, people are asking me! And of course, non-alcoholic or less alcoholic cocktails.”

The ultimate thing for cooling off will always be ice, explains Daphnée. “If we want our cocktail to stay cool as long as possible and the ice doesn't melt too quickly, we have to put as much as possible in our glass, we can't get away with it!” 

< p>FOR A FRESH, EASY-TO-MAKE HOMEMADE SYRUP

  • 1 cup of water
  • 1 cup of sugar
  • Herbs, fruits, vegetables, your choice!

Traditionally, the syrup is made by boiling water for a few minutes, with the sugar and the ingredients chosen for it. aromatize, before filtering. For even more freshness, mixologist Daphnée Vary Deshaies offers an easy-to-make syrup, without cooking:

“Just put equal parts water and sugar in a jar, with one or more ingredients of your choice; it can be mint, strawberries, jalapeno! Then let it rest in the fridge for 24 hours. The next day, just filter and we have our syrup! The fact of not cooking the ingredients makes it possible to extract very fresh aromas. Instead of tasting strawberry jam or mint tea, the syrup will taste like fresh strawberries or fresh mint!”

According to Daphnée Vary Deshaies, recovery is a very current trend among mixologists. “We are also concerned about our environmental footprint, so we are increasingly trying to maximize what we use to avoid food waste. For example, nothing could be easier than keeping the rind of a lemon or orange once squeezed and putting it in the sugar to make a syrup.” 

Le Dandelion &nbsp ;

by Jean-François Laurence

  • 3/4 oz Sliv (spirits of plum)
  • 1 oz La Cueilleuse (wildflower liqueur)
  • 1/2 oz Ledum Bud Syrup
  1. Fill Dandelion La Souche beer glass
  2. Garnish with flowers of your choice  

Leek champagne 

by Jean-François Laurence

  • 1/2 oz Verjuice
  • 3/4 oz Honey syrup and leek infusion

< ol>

  • Fill the glass with Kombucha LAO Boreal with Sweet Bay
  • Decorate with wood sorrel leaves for a slightly tangy taste of fresh apple 
  • Cathcart Club #2 

    by Daphnée Vary Deshaies 

    * Cocktail served at Cathcart

    • 1 1/2 oz Gin
    • 1/2 oz Blue Curaçao
    • 1/2 oz Grapefruit Syrup Prosyro
    • 3/4 oz Fresh lemon juice
    • 2 dashes Angostura
    1. Pour all ingredients into a shaker filled with ice and shake vigorously for 10 seconds. Double-filter into a Marie-Antoinette glass using a fine strainer. Garnish with a zest of grapefruit.  

    Cheele 

    by Daphnée Vary Deshaies

     

    * Cocktail served at the Loïc bar

    • 1 oz of Pisco
    • 1 oz of Fino sherry
    • 3/4 oz fresh lime juice
    • 3/4 oz jalapeño syrup (recipe below)
    1. Pour all ingredients into a shaker filled with ice and shake vigorously for 10 seconds. Strain into a glass filled with ice cubes. As a garnish, jalapeño and cucumber slices. 

    Jalapeño syrup:

    • 500 ml cold water
    • 500 ml white sugar
    • 2 medium jalapeños
    1. Combine water, sugar and sliced ​​jalapeños. Leave to infuse in the fridge for 24 hours, then strain. Will keep for approximately 10 days.  

    Sour Fove

     

    • 2 oz Fove white Acerum
    • 1 oz lemon juice
    • 1/2 oz Yuzu syrup
    • 2 dashes of Bittercube Orange Bitter
    • 1 egg white
    • 1 slice of lemon zest
    1. Put all the ingredients in a shaker with ice. Mix vigorously until you get a thick foam. Filter and pour into a cup. Garnish with a zest of lemon. 

    Pina Colada Sainte-Marie

     

    • 1 oz Sainte-Marie Coco Rum
    • 1 oz Vanilla Cremaglace
    • 3 oz pineapple juice
    • 1/2 oz lime juice
    • 1 piece of fresh pineapple
    1. Put the ingredients in a shaker with 5 ice cubes and shake until smooth with a creamy consistency.
    2. Pour into a tulip glass and garnish with a piece of pineapple. 

    La Belle Flip< /h3>

     

    *Voluptuous and unexpected, this cocktail is inspired by an old family of cocktails called flip by the first mixologists at the end of the 19th century.

    • 1 1/2 oz of Belle de Brillet
    • 1/2 oz of red Vermouth
    • 1 egg yolk
    • < li dir="auto">Ground nutmeg

    1. Shake the different ingredients before serving in a glass.
    2. Sprinkle with nutmeg. 

    Grand Margarita

     

    • 1 oz of Grand Marnier Cordon Rouge
    • 1 oz of Tequila Espolon
    • 1 oz of Grand Marnier
    • 3/4 oz fresh lime juice
    • 1/2 oz agave nectar or simple syrup (optional)
    • Garnish of lime
    1. Put a little fine salt in a wide, shallow dish.
    2. Cut a lime into two and rub the rim of a margarita glass.
    3. Holding the glass upside down, gently dip the rim of the glass in the salt.
    4. Shake Grand Marnier, Tequila Espolon and lime juice with ice in a cocktail shaker. 
    5. Pour into glass and garnish with a thin slice of lime.&nbsp ;

    Polynesian Rum

     

    • 2 oz Cherry River Spiced Rum
    • < li dir="auto">1/4 oz Cherry River Triple Sec Orange Liqueur

    • 1 oz lemon juice
    • 2 oz mango nectar
    • Maraschino cherries
    1. In a shaker filled with ice cubes, add all the ingredients. Shake vigorously.
    2. Pour into your ice-chilled old fashioned glass and garnish with a maraschino cherry skewer. 

    Punch 3 Lakes

     

    * For 4 people

    • 6 oz of Gin 3 Lakes Grapefruit Rosemary
    • 4 oz dry Vermouth (or woody white wine)
    • 14 oz cold green tea
    • 150 gr sugar (2/3 cup)
    • 3 oz fresh lemon juice
    • Zest and lemon juice 'an orange
    • Zest and juice of one grapefruit
    1. In a punch bowl, combine the sugar and orange zest. citrus. Leave to rest for 2 hours in the refrigerator. Add the lemon, grapefruit and orange juices as well as the tea. Stir until the sugar dissolves. Add the Gin 3 Lacs and the dry vermouth. Fill with ice and stir. Garnish with citrus slices.