Stay Cool and Refreshed This Summer

Who can't resist a bright, thirst-quenching beverage on a sweltering summer day? Now that restaurants and bars are opening you don't have to convert your kitchen into a bar. From the first gulp to the sound of last ahh once it's finished, nothing beats a slightly sweet, tart, and sometimes herbaceous cocktail. Although the history of the term "cocktails" first use is disputed, the first printed use of the word originated in a local London newspaper in 1798. Their popularity thrived throughout the following decades. Even during Prohibition in the U.S., they remained the beverage staple in joints called "speakeasies". During the '60s and 70's their popularity dipped only to be revitalized when mixologists started turning out more vodka-based libations. Here are 5 top-shelf refreshers.

Gin is considered to be the spirit of choice in Great Britain, Even in Scotland where they are mainly known for Scotch whiskey, they also produce some marvelous juniper-based botanical products. The "Gin Craze", as it's now known, goes back to the early 1700s when the government allowed unlicensed gin production. Classic concoctions include Gimlets, Gibsons, and a Tom Collins'. Give this modern version a try, the Raspberry Gin Rickey. Muddle 2 fresh raspberries, a shot of gin, club soda, and a dash of simple syrup. Fill with crushed ice and garnish with a squeeze of fresh lime and garnish with a few more fresh raspberries. Cheers mate!

Cognacs are some of the most luxurious elixirs on earth. France is famous for many types of alcohol-based products including wine, Champagne, Calvados, and one of my favorite Eau de vies, Pear William. The finest Cognacs are made following the strictest regulations under the watchful eye of the French government. Cognac is an aged brandy and takes considerable time to create the perfect batch and we all know that anything aged takes a bit more from our wallets. The Sidecar is a classic refresher including Cognac. Combine equal parts of Cognac, Cointreau, and lemon juice. Shake well and add to a sugar-rimmed glass. Se Magnifique!

Bourbon is one type of liquor we do extremely well here in the U.S. Kentucky bourbons have the distinction of being some of the best in the world. Production of bourbon started in the late 1700s... Started by who else but Scotch-Irish settlers in the region growing rye wheat. Today descendants of these early pioneers celebrate annually at the Bourbon Festival in Bardstown, Kentucky (Bourbon Capital of the World). Strawberry Basil Bourbon Limeade is the quintessential refresher. Combine strawberry-infused simple syrup, muddled basil, bourbon, ime juice, and club soda in a tall glass and garnish with sliced strawberries, a sprig of basil, mint, and a dash of bitters.

Rum is an extremely popular type of alcohol, especially in the Caribbean Islands with Cuba leading in production and sales. The main ingredient, sugar cane thrives throughout the island region. Rum production became a tremendously essential trade commodity in the 1700s with the British Royal Navy it's number one customer. It's popularity quickly spread throughout the entire United Kingdom including Australia and Canada. Today we have many varieties to choose from: light, dark, flavored, overproof, and spiced. When making a Mojito I keep it light. Muddle mint leaves with sugar and crushed ice, add lime juice, rum, and soda water, garnish with mint and limes.

Limoncello and Prosecco are 2 of Italy's finest food and beverage products. Limoncello is a relatively new beverage coming in at 100 years old. It is made by steeping lemon zest in grappa or vodka. Authentic Limoncello is made in the region south of Naples Italy and considered the finest. Prosecco is from northern Italy. Near Venice is where you will find some of the leading producers of this sparkling wine. In 2008 115 million bottles were made, today over 600 million bottles are crafted. For the ultimate summertime quencher, place a small scoop of lemon sorbet in a fluted champagne glass. Add a shot of Limoncello and fill the remainder of the glass with Prosecco. Cin Cin!

Like the word cocktail, the origin of the first cocktail is a mystery. But, by 1860 it became generally assumed that these elixirs contained some type of alcohol. I'll bet you have asked yourself over and over when the first "cocktail party" was thrown in the U.S., an event that is gaining popularity in the U.S. once again. In May of 1917, a St. Louis socialite invited 50 guests to her home and the party lasted 1 hour until lunch was served. Ironically the home still stands today and is occupied by a local Catholic archbishop, one could call it a spirit-filled place. Give one of these spirited drinks a try and stay cool.