The Best Cocktails of Summer in Freeport, Maine!

July 16, 2015

The Best Cocktails of Summer in Freeport, Maine!

Mainers endure much of the year for one thing, summer. The weather here, with its simply unimaginable amounts of sun and blue sky, is second to none. Summer is short though, very short. So making the most of it is sport to most Mainers. The trick, they say, is to pack in as much as possible. Trouble is, especially when it comes to making food and drink selections, deciding where to go takes time. Luckily, the top bartenders in Freeport, Maine curated the go-to / must-try list of summer concoctions. Visit Freeport or borrow one of these recipes and improve your summer now!


Served at Buck’s Naked BBQ | Created by bartender Alexa Dearborn
Recipe: In a pint glass muddle 4 – 5 fresh mint leaves, .25 oz. of simple syrup and .25 oz. of lime juice. Add 1.5 oz. of light rum. Add ice and a splash of sour mix. Top glass off with club soda. Garnish with lime wedge & chili lime baby back rib.


Sakura Punch
Served at Fuji Sakura
Recipe: In a hurricane glass filled with ice add 1 oz. Malibu Coconut Rum, 1 oz peach schnapps, 1 oz. Dekuyper Strawberry Pucker, 2 oz. pineapple juice, 2 oz. orange juice.


Blueberry Lemonade
Served at Linda Bean’s Kitchen and Topside Tavern | Created by bartender Beka Peabody
Recipe: Fill a shaker with ice and add 1.5 oz. Cold River Blueberry Vodka, top with Fresh Lemonade, five fresh Blueberries. Shake to combine and pour into a pint glass rimmed with sugar. Garnish with a lemon wedge.


Hasta La Vista Baby
Served at Coffee By Design | Created by barista Chelsea Small
Recipe: Fill two-thirds of a drinking glass with ice. Add equal parts Pacific Spicy Chai and milk, leaving one-half to one inch of space at the top. Top with cold brew or room temperature coffee. Give it a quick stir and enjoy!


Starry Night
Served at Maine Craft Distilling | Created by Luke Davidson
Recipe: Muddle 2 raspberries and 4-5 mint leaves in shaker; add 2 oz. Blueshine (blueberry moonshine), 1 oz. honey simple syrup, ½ oz. lime juice, 1 oz. pomegranate juice and shake thoroughly. Rub a lime around the rim of a coupe or margarita glass and dip into raw sugar. Strain ingredients into the glass with ice and top with prosecco. Garnish with a mint leaf and a raspberry or two.


Poolside Sangria
Served at Stirling & Mull | Created by bartender Joe Kennen
Recipe: Muddle 8 grapes, 1 oz. simple syrup and .25 oz. lemon juice in a shaker. Add 1.5 oz. Chardonnay or Pinot Gris and 1 oz. vodka. Shake and strain into a glass over ice. Garnish with grapes.


Peachberry Spritzer
Served at Hilton Garden Inn | Created by bartender Danica Hamilton
Recipe: Mix all ingredients in a hurricane glass with small amount of ice: .5 oz. grape simple syrup, .25 oz. Peachtree Schnapps, 1 oz. Lemonade, 1 oz. Stoli Raz Vodka, 1/2 oz. Blueberry Vodka. Add more ice and top with Sprite. Garnish with slices of lemon, lime, peach, a pansy and 5 or six blueberries.


Blueberry Fizzle
Served at Harraseeket Inn, Broad Arrow Tavern | Created by bartender Jess McCormick
Recipe: Fill a glass with ice and add juice from half a lemon, equal parts Maine blueberry soda and Cold River vodka. Drop in a few fresh or frozen Maine blueberries and garnish with a lemon wedge.


Fresh Basil Gimlet
Served at Azure Cafe | Created by bartender Zeus Hannah-Suzette
Recipe: Muddle 2 regular basil leaves and .25 oz lime juice in a shaker, add ice, 1 oz. Hendrick’s Gin, .5 oz. St. Germain and .25 oz Simple Syrup. Shake and strain into a martini glass. Garnish with basil sprig and cucumber spear.