Cool Drinks Take The Heat Out Of Summer

By Nancy K. Crevier

By autumn 2008, the restaurant industry was trying to predict the hottest food and drink trends for the upcoming year. In October, the National Restaurant Association (NRA) polled more than 1,600 American Culinary Federation member chefs, asking for their take on culinary themes for 2009, including what drinks Americans would favor to quench their thirst.

Thirty-three percent said signature cocktails would be the top trend. Twenty-six percent believed functional cocktails, which are made with “super” fruits and vegetables as a base and keep health and nutrition in mind, would rise in popularity. Another 23 percent said food-alcohol pairings would rule the alcohol scene.

The NRA tagged micro-distilled liquor, culinary cocktails containing savory ingredients previously used only in kitchens, and drinks tailored to complement specific food items, as well as organic wines to top the list of trendy alcohol.

Among nonalcohol beverages, specialty iced tea, organic coffee, and flavored/enhanced water looked to make it high on the list of trends. NRA also noted that during this economic downswing diners would be inclined to seek out great, inexpensive wines to complement their dining experience.

Seven months into the year, Newtown restaurants and diners are cooling off with summer drinks that reflect an inclination somewhat in line with what the NRA predicted nationwide.

Mona Lisa owner Tom Daoutis says his clientele is seeking something a little different in summer drinks.

“Different flavored martinis are big,” said Mr Daoutis. Mona Lisa features a new martini every other week, with the recent pomegranate (one of those “super” fruits) being a big hit. Strawberry and peach martinis give his customers something to rave about, and for those who cannot quite give up dessert to keep that summertime svelte look, Mona Lisa offers a chocolate martini “very different from anyone else’s.”

Mona Lisa also mixes up old favorites but with a new twist. Normally made with peach schnapps and orange juice, the Fuzzy Navel gets a new taste with Stoli orange.

Sometimes the weather calls for a nonalcoholic drink, though, and the kitchen at Mona Lisa brews a selection of iced teas, including herbal and green varieties.

At The Inn at Newtown, manager Roger Ramey agreed that martinis are the hot trend once again this summer, from the classic to the tailored, such as one made with Sapphire gin.

“We’re selling lots of martinis,” he said. It is a usual trend, though, for the vodka and gin mixed drinks to hit the tops of the charts in the summer.

Also big at the Inn right now, said Mr Ramey, are the Manhattan, a sweet vermouth and whiskey refresher, and the Cosmo, a combination of Absolut, triple sec, cranberry juice and lime served up in a martini glass.

Customers at the Inn are also ordering more white wine as the weather warms up, said Mr Ramey. White Zinfandel and Chardonnay are selling well.

It is not the “muddling” of fresh herbs at the bottom or the glass exactly, but the mojitos at Tambascio’s Italian Grill are chock full of fresh mint grown in the Grill’s own garden, said owner John Tambascio. “We do get a lot more call for the mojito this time of the year,” he said. The Cuban rum-based drink enhanced with a few squeezes of fresh lime is a favorite with customers.

In keeping with the NRA predicted trend of micro-distilled liquor, Tambascio’s makes its own limoncello, the traditional lemon and vodka-based Italian aperitif. Not only do diners enjoy the tart after-dinner drink on its own, said Mr Tambascio, but the Grill’s limoncello martini is also a big seller this summer.

While red wines still reign supreme to accompany the Italian cuisine, this summer Mr Tambascio is offering a Vinho Verde wine. “It’s a very refreshing, slightly effervescent white wine served ice cold,” he said, and has gained a following for warm weather imbibing. Vinho Verde is a comparatively inexpensive wine, too, he added, which has added to its appeal.

A summer luncheon at Sal e Pepe’s may be accompanied by unsweetened iced tea brewed on site, or a combination iced tea and lemonade drink, owner Angelo Marini said, but the two M’s are hot at Sal e Pepe’s this summer, as well.

 “Mojitos are still really big on hot days,” said owner Angelo Marini, as are martinis. The pomegranate martini remains a top seller, as do two of Sal e Pepe’s featured martinis: the basil martini and the Better Than Sex martini.

The basil martini makes use of the herb that is now so plentiful, with torn leaves of fresh basil combined with a simple syrup, fresh lime, and premium vodka, shaken and garnished with more fresh basil.

“I tasted it at a Chicago restaurant show and loved it,” said Mr Marini.

But who can ignore a drink called Better Than Sex? Created by Sal e Pepe’s, this martini mixes limoncello, Chambord and Grand Marnier liqueurs, and pineapple and citrus fruit juices.

“That’s a neat drink that sells well,” said Mr Marini.

Along with the increase in white wine sales during summer months, Mr Marini has seen customers leaning toward Prosecco, an Italian wine similar to Asti Spumonti but with a drier finish. Other liqueurs can be added to Prosecco, he said, to make a drink tailored to a customer’s desire.

Whatever the trends, summer is a time to relax with a refreshing beverage. Mix it up at home, or have it mixed up for you by your favorite “bar chef,” but stay cool with a “hot” summer drink.