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Keeping Cool with Refreshing Summer Drinks

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KEEP COOL WITH THESE REFRESHING SUMMER DRINKS

By Great Performances

We live our passion for hospitality, food, and drink every day at Great Performances – in our office, our venues, and we even take our work home with us! We reached out to some of our venue managers to find out what drinks they enjoy during the summer. We had a few requirements: it had to be something that could be made in a large batch to satisfy a crowd; that could stand alone as a zero-proof cocktail and would be equally delicious and refreshing with a common liquor; and that had a unique twist.

Two of our favorite venue managers, Tainá Alves (General Manager at Dizzy’s Club at Jazz at Lincoln Center) and Kato Oppenhim (Venue Manager at Poster House) sent us two incredible cocktails. Give them a try and let us know what you think!

Pineapple Ginger Cooler

From: Taina Alves, General Manager, Dizzy’s Club at Jazz at Lincoln Center

Why we love it: the ginger and black pepper along with the lime cut through the sweetness, adding a welcome bite. You can easily adjust the sweetness by adding an extra squeeze of lime or an extra splash of soda water. Although the syrups take some time to prepare, they’ll store well in the fridge and can be used in a variety of drinks including hot and iced coffee or tea. We always recommend making a double batch of the ginger syrup.

Ingredients

Ginger Syrup

  • 1 cup sugar
  • 1 cup water
  • 1 cup peeled, sliced ginger

Vanilla Black Pepper Syrup

  • 1 cup sugar
  • 1 cup water
  • 1 vanilla bean, split open
  • 1/4 tsp black pepper, crushed

Pineapple Ginger Cooler

  • 16 oz pineapple juice
  • 6 oz ginger syrup
  • 6 oz lime juice (6-8 limes)
  • 1 tsp vanilla black pepper syrup

Garnishes (optional)

  • Candied ginger
  • Mint
  • Lime wedges

Instructions

  1. Prepare the Ginger Syrup. Combine all ingredients in a saucepan and stir over medium heat until sugar is completely dissolved and mixture starts to simmer. Reduce heat to low, cover, and allow to simmer for 15 minutes. Remove from heat and allow to cool. Strain out ginger and store in a tightly sealed container in the fridge.
  2. Prepare the Vanilla Black Pepper Syrup. Combine all ingredients in a saucepan and stir over medium heat until sugar is completely dissolved and mixture starts to simmer. Reduce heat to low, cover, and allow to simmer for 15 minutes. Remove from heat and allow to cool. Strain out ginger and store in a tightly sealed container in the fridge.
  3. Prepare the Pineapple Ginger Cooler – Zero Proof. Combine all ingredients and chill. To serve, fill a glass with ice, pour juice till 3/4 full, then top with soda water. Garnish with Garnish with a sprig of mint and candied ginger or a wedge of lime.
  4. Prepare the Pineapple Ginger Cooler – with Alcohol. This recipe is also delicious with a variety of spirits including white rum, tequila, mezcal, or vodka. Add one 1.5 oz liquor, 2 oz pineapple mix, and shake. Pour into a Collins glass, top with some soda water, and add the garnish.

Sparkling Lavender Matcha Limeade

From: Kato Oppenheim, Venue Manager, The Poster House

Why we love it: I love limeade variations and am constantly experimenting with syrups and flavors. I usually like stronger flavor profiles, and this one is easily adaptable. I typically increase measurements for certain ingredients like the sourness of the lime (lime juice) and the floral of the lavender (lavender buds in syrup).

The pea flower isn’t intended to be highlighting its blue/purple notes, but it’ll make the matcha look a lighter green rather than a dark and murky green.

Ingredients

Lavender Simple Syrup

  • 2 tsp dried lavender
  • 2 butterfly pea flowers (optional, for color)
  • 1 cup sugar

Sparkling Matcha Lavender Lemonade

  • 1 tsp Matcha Powder
  • 1-2 limes (3-4 oz.), juiced
  • 2 oz lavender simple syrup
  • 8 oz sparkling water

Garnishes (optional)

  • Fresh grated lime rind
  • Dried (or fresh) lavender buds
  • Candied Lime wheel/wedges, dusted with Matcha Powder

 

Instructions

For the Lavender Simple Syrup (quick method)

  1. Add the dried lavender* and butterfly pea flowers to a teapot, or cup with a strainer. Add 1 cup of water at 200-205F and let steep for 5-7 minutes.
    *Note: The amount of lavender may be adjusted, to the strength of the lavender flavor you desire.
  2. Strain flowers and combine 1 cup of the infusion with 1 cup of sugar. Mix well until sugar is completely dissolved.
  3. Let cool completely and store in an airtight container in the fridge for up to 4 weeks.

Prepared Matcha

  1. In a clean chawan, or any bowl add 1 tsp of Matcha powder through a sieve to avoid lumps.
  2. Add 1-1.5 oz of hot water (not boiling- ideally under 160F -175F) and whisk vigorously with a ‘W’ shaped hand movement until frothy. It is ready to use!

For the Sparkling Matcha Lavender Lemonade

  1. Fill a tall glass with ice 2/3 of the way.
  2. Using the large side of a jigger (can be 1.5 or 2 ounces), add 4 parts of sparkling water (6 or 8 oz).
  3. Carefully, add 1 part of lavender (1.5oz) simple syrup pouring slowly, so it sinks.
  4. Add 2 parts of lime juice (3 or 4 oz).
  5. Finally, add 1 part of the prepared Matcha on top (roughly 1.5-2 oz).
  6. Grate some lime rind on top, garnish with some dried lavender buds, and a sugared lime wheel dusted with matcha powder, show it off, and mix well before drinking. Enjoy!

Notes

  • Store the leftover lavender simple syrup in the fridge for up to 4 weeks and use it to make more later!
  • I recommend using a jigger or any 1.5-2oz measure for each part. The basics for this recipe and if you’d like to make a pitcher you need to follow the proportions: 4 parts sparkling water, 2 parts lime juice, 1 part lavender simple syrup, and 1 part prepared Matcha.

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