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Food and Drink Features

Liquid cooling

A cool cocktail in hand is the only way to beat the summer heat.

Nicole Hill June 6th, 2012

When it comes to beating the heat, there are two strategies: Stay inside with the cold clutches of the lonely air conditioner, or counteract summer’s scorched-earth policy alongside your fellow sufferers by refreshing your taste buds with some cool cocktails.

Robert Painter of Iguana
Shannon Cornman

We have faith you’ll choose the latter. And luckily enough, plenty of metro bartenders are ready to quench your summertime thirst.

For a solid hot-weather drink, the keys are tartness and lightness, said Patrick Ireland, owner lightness, said Patrick Ireland, owner of Saints, 1715 N.W. 16th.

“You want something to wake up your mouth, but at the same time, not weigh you down,” Ireland said.

Patrons of Saints can take refuge in the restaurant’s summer specialty: the Pisco Thunder.

Pisco, a Chilean grape brandy, mixes with house-made sweet-andsour and vanilla-infused egg white foam to make for a clean, tart taste. Garnish with an orange slice, and you’ve got a Thunder-proud, Okieflavored beverage to spur you out of any heat-induced lethargy.

As the dog days approach, perhaps you’re looking for a drink to help freeze over hell. Look no further than the chilled succulence of the sangria swirls at Iguana Grill, 9 N.W. Ninth. Their appeal is simply “because they’re frozen and delicious,” said manager Rebecca Daley.

The swirl is Iguana’s most popular drink, Daley said, and she chalks it up to the closely guarded recipe.

For sheer breadth of coverage, sidle up to the counter at Ludivine, 805 N. Hudson. Head bartender Giovanni Ferlaino has been cooking up his own steamy cocktails in recent weeks.

Wherever you choose to imbibe, keep one thing in mind: Spend plenty of time on a patio with a glass in hand.

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