Cooler Cocktails: Summer Drink Recipes
You’ll fall in puppy love with these refreshing summer drink recipes from the Hound’s Tale in Williamsburg
Photos by Janice Marshall-Pittman
Like every local restaurant during the pandemic, Williamsburg’s The Hound’s Tale, “an English gastropub with international flare,” found itself adapting in creative ways to stay afloat and keep its loyal customers happy, fed and suitably refreshed.
They eschewed some higher priced menu items in favor of more accessible but unique offerings like Homemade Swedish Meatballs with lingonberry sauce and house-made pickles and Grilled Chicken Tikka Masala with coconut rice, curry stew and naan bread. Both are now menu staples.
But the doggy-themed destination and the Corner BARkery, its sister pet boutique and café on the other end of the block on Prince George Street off Merchant’s Square, was also known for its “Woof It Up” fresh-made cocktail list, and that hasn’t changed.
“I like to take something traditional and mix it up,” says The Hound Tale’s manager and beverage director Diane Wade. “Fresh fruit is important. My philosophy of making drinks is that I make it as if I am about to drink it. And, if I am about to drink it, I am going to make it good.” And that she does.
Cool off your summer with these cocktail recipes from Diane Wade at The Hound’s Tale, including her twist on that classic Derby Day tipple, the Jump Jive Julep. Or head to the Hound and order one for yourself.
Learn more at TheHoundsTale.com.
All recipes by Diane Wade of The Hound’s Tale in Williamsburg.
In a cocktail shaker, add ice and then:
2 ounces Bulldog Gin
2 ounces Strawberry Rosemary Syrup*
Shake well and strain into martini or coupe glass and top with prosecco. Garnish with a small sprig of rosemary placed into a sliced strawberry.
*Strawberry Rosemary Syrup: Fill a small saucepan with a ½ pound of sliced strawberries without stems, ¼ cup of sugar and 2 ½ cups of water. Place on low heat for approximately 30 minutes until you see color disappearing from the berries. Any leftover syrup can be used in lemonade or iced tea.
Jump Jive Julep
In a julep cup muddle:
6-8 mint leaves
½ simple syrup
Add cracked ice then:
1¼ ounce Makers Mark
¾ ounce Domaine de Canton Liqueur
1 ounce fresh orange juice
Stir with bar spoon, top with a little more cracked ice and garnish with a mint sprig and orange slice or wheel.
Fill a Collins style glass with ice, then add:
2 ounces Tito’s vodka
2 ounces Blueberry Thyme Syrup*
Juice of ½ lemon
1 ounce of Goslings Ginger Beer
Pour contents in cocktail shaker and shake well before returning to glass. Garnish with a thyme sprig.
Blueberry Thyme Syrup* Fill a small saucepan with ½ pint of blueberries, a ½-ounce container of fresh thyme (or a small bunch), ¼ cup of sugar and 2½ cups of water. Place on low heat for approximately 30 minutes until you see color disappearing from the berries. Any leftover syrup can be used in lemonade or iced tea.