Pool days are coming to an end, and it’s time to make the most of the last legs of late summer. You may have cursed the heat and humidity this season, but we have the warmer temperatures to thank for the onslaught of gorgeous fruit coming to your local fruit stand. In the midst of this brief moment when peaches, figs and persimmons are all in season at the same time… may we suggest a cocktail?
Bitter’s Peach Julep
Image by Cristina Ng/That's
Shawn Zhao is the new barman at the helm of this quaint Wuyuan Lu café slash watering hole, and he’s starting strong with a brand new cocktail menu. One of his latest creations is a Peach Julep with a twist. Dried hawthorn-infused bourbon is combined with Peachtree liqueur, yellow chartreuse, lemon juice and a splash of soda. You get the flavor of tree-ripened fruit paired with the bracing sourness of the hawthorn and lemon. It’s the perfect beverage for lazy weekend afternoons.
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M Glam’s Salty Maggie
Image courtesy of M Glam
One of three delicious cocktails on the M Glam summer menu, this number comes courtesy of bartender Peter Zhang. If you love margaritas and Aperol, then this frosty concoction is just what you were looking for. Think tequila, Aperol and grapefruit with a salt rim for a drink that’s equal parts sweet, tart, salty and fun.
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Shake’s Pineapple Turbulence
Image courtesy of Shake
Shanghai is a city that loves its gin and tonics any time of year, and Colin Tait’s riff using homegrown craft gin Peddlers is a doozy. Basil, chili and honey are cooked down to a flavorful syrup that is mixed with fresh pineapple juice and Fever-Tree tonic. The chili plays particularly well with the Sichuan pepper, Buddha’s hand, Xinjiang almonds and other Chinese botanicals of the spirit while the tropical fruit will take you back to your last beach getaway, whatever the temperature.
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Peking Inn’s Cucumber Lemon Souffle
Image courtesy of Peking Inn
Highly decorated mixologist Chris Xi has figured out how to harness the flavors of lemon meringue pie in an intensely refreshing long tipple. It’s an involved process whereby egg whites are whipped into stiff peaks with a hand mixer. The resulting marshmallow-like clouds are torched, providing a sweet counterpoint to the tartness of the lemon juice. Finally, fresh cucumber, elderflower liquer and soda water finish off the Hayman’s gin-based drink. It’s fun to watch them make this one, so we recommend sitting at the bar.
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Birds of Paradise’s Banana Daiquiri of Paradise
Image courtesy of Birds of Paradise
While we always enjoy tiki drinks, there’s something especially fitting about indulging in tropical vibes at this time of year. With a tongue-in-cheek approach to the genre, we particularly enjoy the banana daiquiri’s presentation. The frozen rum-based concoction comes served in a shark-shaped vessel, with a banana cut to resemble a dolphin poking out of its mouth.
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