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5 Main Line Cocktails to Drink This Summer

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Itching to beat the heat this summer? We’ve identified which five cocktails are championing our local drink scene. Discover the sensational concoctions below.

Porto Fresco

Elegant and effervescent, this well-balanced, pastel pink drink at Wayne’s Paramour is laced with a sophisticated blend of white port and St. Germain, fresh lemon and club soda, and a heavy-handed spoonful of muddled raspberries. The finishing touch of fresh berries popped on top adds to its overall gracefulness. Warning: it’s dangerously delicious—you will want two. Also try: the agave nectar-splashed cucumber margarita. www.paramourwayne.com

Strawberry Jalapeno Margarita

“Sugars from the strawberries calm the heat of the jalapeno,” shares bar manager Scott Zoccolillo, about the latest seasonal margarita to hit Berwyn’s Nectar. “The sugar rim also mellows the jalapeno’s heat, and the fresh lime zest makes the drink ‘pop’ on the palate.” For those who crave the intensity of spicier sips, Scott garnishes the glass with half a jalapeno—which he promises will make the creation much hotter if you give it a casual swirl. Also try: the barrel-aged mushroom manhattan with a porcini dust rim. www.tastenectar.com

Forget the Winter

Ella’s American Bistro’s Daniel Chadwick believes fresh herbs enhance the overall cocktail experience, which is why thyme plays a leading role in this alfresco-appropriate sipper. Presented in a highball glass, this fresh lemon-heavy hit marries rum with St. Germain, all of which is double-strained with thyme. A dainty spring of herb accents the finish, which adds a vibrant aroma to each and every sip. Also try: rhubarb negroni. www.ellasamericanbistro.com

Papa Dino

Those in need of a stiff drink built with a bourbon base should hit Gables at Chadds Ford’s bar, where proprietor Ann Kolenick is elevating the standard manhattan by aging it on-site in oak barrels for four weeks. Crafted with an ever-changing mix of top-shelf mainstays like Woodford Reserve, Maker’s Mark or Knob Creek, the brown beaut was inspired by Ann’s own grandfather—whom she called Papa Dino. “He had a manhattan almost every day at his ‘cocktail hour’—which was 5 p.m.,” she shares. “He passed away last February at 102 years young; he would have been 103 in May!” Perhaps you should have a manhattan every day too? Also try: the Botanist basil gimlet. www.thegablesatchaddsford.com

Spicy Pineapple Margarita

Bartender Matt Levy of Wayne’s Peppercorn is packing some serious heat with a spice-driven concoction that takes weeks to prepare. He infuses a batch of Espolón Tequila Blanco with fresh slices of jalapenos, tempering the snappy heat of the peppers over the aging process and allowing the cocktail’s base to possess an earthy, subtle burn on its finish. To counteract the spicy foundation, Levy splashes in pineapple juice. “The jalapeno’s heat plays off of the tart sweetness of the pineapple,” says Levy. The mighty margarita is finished with the necessary ingredients (sour mix, salt rim) and popped with a few jalapeno slices because, really, why not add one last kick? Also try: the white rum and house-grown mint Mojito. www.peppercornmainline.com