We asked the folks at Market & Moss, Hawthorne & Wood, Belltree Cocktail Club and The Crunkleton to whip up their best summer cocktails.
Photography by John Michael Simpson
“Bulleit to the Berry is Market and Moss’ summertime twist on a mojito, with Lyon Farms’ strawberries added to the mix. We wanted a cocktail that really highlighted how amazing North Carolina strawberries are in early summer, so we kept it simple and really let them shine. We have even made a boozeless version that’s also fantastic, replacing the bourbon with citrus Seedlip.”
“Conceived as a wintertime refresher, the Blood Orange Martini became our most popular drink at Hawthorne & Wood, and requests poured in for us to shake it all year round. We combine Durham Distillery’s Conniption American Dry Gin with our own blood orange syrup, Lillet Blanc and lime. Properly aerated and strained over ice, it makes a quenching warm-weather cocktail.”
“The Violet was one of the first original cocktails conceived by Belltree Cocktail Club co-owner Nick Stroud for the seasonal summer menu. Needless to say, it was a hit and remains one of the top-selling summer drinks on the menu. As we like to say: ‘If it ain’t broke, don’t fix it.’ We start by muddling local blueberries in fresh-squeezed lemon juice, then combine and shake with house vodka and Domaine de Canton, a ginger-cognac liqueur. We pour that mixture over ice and top up with cava for a refreshing, bubbly finish.”
“This tequila-based drink is the Tan Ghost by Zachary Thomas, one of the principal bartenders at The Crunkleton. Tequila is the quintessential spirit for summer, while passion fruit captures warmer weather flavors that take us to the Caribbean.”