click to enlarge 006_beer.jpg

Illustration by Anna Cruz

Three cocktails begging to be mixed this summer 

Stay thirsty

Summertime and the livin' is easy? Maybe not so much in Florida. Whether you've got that summertime sadness, you're feeling cooped up by rainshowers, or you're just not built to live in subtropical heat and humidity, a li'l drinkie will take the edge off. These three cocktails (well, two cocktails, one mocktail) are light, modern and easy to make.

'Booch 75

Replace the champagne in a traditional French 75 with kombucha and get half the hangover, double the good gut bacteria. (I mean, the alcohol will probably kill the probiotics, but whatever.) For a lighter – and dare we say beach-friendlier? – cocktail, skip the gin and just mix Aperol into your 'booch.

* 1/2 ounce Aperol
* 1/2 ounce gin
* 1/4 ounce simple syrup
* 2 ounces plain or ginger kombucha
* 3 dashes blood-orange bitters

In an ice-filled mixing glass, combine Aperol, gin and simple syrup. Stir, then strain into a chilled flute, top with kombucha and bitters, and garnish with citrus peel of your choice (I like pomelo or tangerine).

Caught in the Rain

Unlike the old-style piña colada, this fruity, herbal take won't make you feel weighed down with sugar and cream, nor will it enable your plans to cheat on your partner.

* 2 1/2 ounces gold rum
* 1/2 ounce Chartreuse
* 1/2 ounce brown sugar simple syrup
* 3 ounces coconut milk
* 1/4 ripe avocado
* Double handful of frozen pineapple chunks (roughly 4 ounces by weight)
* Handful each fresh basil and mint

Place all ingredients in blender and blend until smooth. (The herbs will show as green flecks, and that's OK – don't overblend or use a Vitamix or other super powerful blender, because the motor will melt the drink.) Pour into a big glass or Mason jar and serve with a straw.

Don't Call Me Shirley

This recipe is infinitely substitute-friendly – use any fruits you prefer, or whatever looks fresh at the market (or in your yard). The syrup recipe makes enough to use in drinks for a week or so.

* 2 tablespoons herbal strawberry syrup
* 1 slice of blood orange
* 2 Luxardo cherries
* sparkling water

First, make the syrup: roughly chop 8 ounces of strawberries and add to a saucepan with a cup of sugar; a 3-inch piece of ginger, grated; four sprigs of fresh thyme and 10 ounces of water. Bring to a boil, then reduce to a simmer for about 20 minutes. Strain out the solids, then boil again until thickened and reduced by half. Allow to cool.

Place a blood orange slice at the bottom of a coupe glass and muddle lightly. Add syrup and top with sparkling water; garnish with two cherries on a pick.


We welcome readers to submit letters regarding articles and content in Orlando Weekly. Letters should be a minimum of 150 words, refer to content that has appeared on Orlando Weekly, and must include the writer's full name, address, and phone number for verification purposes. No attachments will be considered. Writers of letters selected for publication will be notified via email. Letters may be edited and shortened for space.

Email us at

Orlando Weekly works for you, and your support is essential.

Our small but mighty local team works tirelessly to bring you high-quality, uncensored news and cultural coverage of Central Florida.

Unlike many newspapers, ours is free – and we'd like to keep it that way, because we believe, now more than ever, everyone deserves access to accurate, independent coverage of their community.

Whether it's a one-time acknowledgement of this article or an ongoing pledge, your support helps keep Orlando’s true free press free.


Never miss a beat

Sign Up Now

Subscribe now to get the latest news delivered right to your inbox.

Read the Digital Print Issue

April 14, 2021

View more issues


© 2021 Orlando Weekly

Website powered by Foundation