T&C's carefully curated guide to the most creative and refreshing summer cocktails from some of our favorite bars in America.
2 oz Zubrowka Bison Grass Vodka
1 oz fresh cucumber puree
.75 oz fresh lemon juice
.75 oz sesame simple syrup*
1 lemon balm leaf
*Sesame simple syrup is made by toasting sesame seeds until golden brown then added to equal parts sugar and hot water. Strain to remove all seeds before serving.
Slap lemon balm to release essence. Add cucumber puree, lemon and sesame syrup to cocktail shaker. Add vodka and shake vigorously. Strain into a coupe glass and garnish with fresh cucumber.
Courtesy of Cru, Nantucket
Already an island go-to for its waterfront location and killer raw bar, Cru wins our vote this year for its stacked beverage program. Pick your poison from a seat at the quartzite-topped bar or the scenic open-air deck: Both are prime perches for indulging in any number of boozy concoctions, from the restaurant’s signature Crucomber—a refreshing blend of Bison Grass vodka, lemon, cucumber, and toasted sesame—to the shareable Garden of Elyx, a fruity libation of Absolut, Applejack, green tea, and raspberry. Oh, and did we mention the wide-ranging wine list, with bottles sourced from Alsace to Santorini? You’ll want to check that out, too.
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