We asked some of the Lowcountry’s leading lady bartenders what they were mixing up to cool off during the dog days of summer.
❑ Brandy soaked local peaches
❑ Squeeze of one lemon, tossing in the wedge [muddle]
❑ An ounce of bourbon [Maker's Mark]
❑ Splash of ginger simple syrup
❑ Splash of Cava (sparkling white wine)
❑ Finish with Sprite
Serve on the rocks.
- Brittaney Litton, Barsa Tapas, Lounge & Bar
❑ 1.5 oz of Firefly
❑ 1.5 oz of Peach Schnapps
❑ 1 oz sour
❑ Splash of Sprite
❑ Splash of soda water. Mix ingredients over ice in large glass. Garnish with lemon.
- Tia Albia, Blind Tiger Pub
Sparkling Cucumber Sangria
❑ Half glass or bottle of white wine
❑ 1 oz or 1 cup Cucumber Vodka
❑ Sugar or simple syrup
❑ Soda water (I use a Citrus Pellegrino)
Serve on the rocks. Garnish with cucumbers and limes.
- Dawn Goldman, Owner, Bar Belles Charleston