July 30, 2009


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And the sippin’ is easy...
Local restaurants offer a tall glass of relief from the summertime heat

By Linda A. Thompson-Odum food@hippopress.com

Summer and cocktails always seem to make the perfect match. Whether it’s by the pool, on the deck or at the beach, an icy cold beverage with a kick is a good way to tame the summer heat. Some local chefs and bartenders offered advice on summer sipping ideas beyond the standard “on ice” and frozen drinks.

Peaches Paige, the top mixologist at Cotton in Manchester, said that in the summer, people go for “refreshing drinks. Usually not a martini; you think of a mojito or margarita.”

Spirit Buyer Rick Gerrish of the New Hampshire Liquor Commission noted that many liquor companies now make cocktails in-a-bottle that are ready to pour over ice.

“With the economy the way it is, more people are entertaining at home, which seems to be driving the sales in the pre-mixed cocktail market. Some of those cocktails are pretty complicated to make,” Gerrish said.

Gerrish noted that tea-flavored vodkas, like Jeremiah Weed’s Southern Style Sweet Tea Flavored Vodka, are also a big hit. Cotton’s Paige has even made this one into a featured summer cocktail — the Jeremiah Raspberry Tea (see recipe below).

At the Common Man in Concord, bartender Stephen Hopkins noted that he serves lots of muddled cocktails, and a lot more white wine verses red. Katie McClintock, also of the Common Man, said her restaurant hasn’t sold too many frozen drinks so far this summer — “It’s not been hot enough yet,” she said. The Common Man features a Peachy Tea, with peach-flavored vodka and schnapps mixed with regular iced tea. “Flavored vodkas are a great way to keep the calories down,” McClintock said.

It’s “hot” this summer at Commercial Street Fisher in Manchester since the restaurant began its new lunch service.

“As for the ‘hot’ drink this summer at CSF, we are voting for our Fresh Basil Mojito made like the traditional recipe but subbing basil for mint. It’s totally yummy and tastes of summer,” owner Pam Kelley said.

At the Granite Restaurant in the Centennial in Concord, bartender Earl Saley has created a “healthy” summer cocktail, The Antioxidance. He wrote that it “is the one cocktail that helps to create the illusion that you are helping your body while catching a buzz. Every ingredient is either high in antioxidants or was once thought of to be medicinal, but don’t be fooled by its inviting deep red color or its natural sweetness. This drink can be very dangerous for the unknowing.”

Owner Brian Shea of the Barley House in Concord and chef Liz Barbour of Creative Feast are both fans of Sangria — “It’s easy to make ahead, a great crowd-pleaser, and can be brought to any party.?Use fresh fruit and be sure to eat the fruit at the bottom of your glass for a real treat,” Barbour said.

The Antioxidance
From bartender Earl Saley of the Granite Restaurant at the Centennial in Concord
6 blueberries
3 raspberries
Pomegranate puree
Agave nectar
2 oz. Bombay Sapphire
Ginger ale

Muddle the first five ingredients. Fill the glass with ice and add the gin. Shake well then pour into rocks glass. Top off with ginger ale and serve with a lime wedge.

Flirty Cosmo
From innkeeper Alexandra Graf of the Alphorn Bistro at the Inn at Danbury
2 ounces Greg Goose L’ Orange
¾ ounce Cointreau
½ ounce cranberry juice
½ fresh lime squeeze

Combine all ingredients in a cocktail shaker with ice, shake and pour into a martini glass, garnish with a lime wedge and an orange twist.

From Liz Barbour of Creative Feast
6 Servings
1 bottle burgundy wine
1/3 cup sugar
1/3 cup lemon juice
1 ounce Triple Sec
2 ounces brandy
1 orange, thinly sliced
1 lemon, thinly sliced

Combine all ingredients in a large container. Refrigerate overnight. Serve over ice in large wine glasses with some fruit pieces for nibbling.

Fruity: 2 peaches, peeled and diced into 1-inch cubes
Spicy: 1/3 teaspoon crushed red pepper flakes
Zippy: 1 cup club soda or seltzer
Flowery: 1½ teaspoon rose water and ¼ cup rose petals sliced into thin strips. Add more rose water if you like a stronger rose flavor

Red Fender Sangria
From chef Brian Shea of the Barley House in Concord
Yields 2 quarts
5 cups red wine
1 cup brandy
1 cup fruit juice (use any different variety — try blueberry, mango or pomegranate)
1 cup simple syrup (to make, heat equal parts sugar to water until sugar has dissolved)
Assorted fruit (slice lemons, limes, oranges, apples)

Combine all ingredients, mix well. Serve over ice with fresh fruit slices

Basil Mojito
From Pam Kelley of Commercial Street Fishery in Manchester
Makes two

In a shaker or pitcher: Muddle two large stems of fresh basil with 2 Tablespoons of fine sugar. Add ½ cup boiling water and let steep for1 hour (this is how to infuse the real flavor).

Add the juice of 4 freshly squeezed limes and 6 ounces of Silver Rum. Shake or stir vigorously and pour over ice. Finish with a splash or two of soda water. Garnish with fresh lime, and a sugar rimmed glass makes a nice touch as well.

Peachy Tea
From the Common Man Restaurant in Concord
1 shot peach-flavored vodka
A splash of peach schnapps
Iced tea

Place ice and ingredients into a shaker. Shake well and then strain into an ice-filled highball glass. Garnish with mint.

Jeremiah Raspberry Tea
From Peaches Paige at Cotton in Manchester

Mix together a little raspberry puree, Jeremiah Weed Southern Style Sweet Tea Vodka, and a little lemon. You can use whatever fruit puree you like.

Blueberry Basil Mojito
From Peaches Paige at Cotton in Manchester
2 ounces Cold River blueberry vodka
1 ounce Triple Sec
Fresh lemon juice

In a shaker, muddle together the lemon juice, sugar, and basil. Add ice, vodka and triple sec. Shake and serve on the rocks.

900 Margarita
From Eric Sealander of 900 Degrees in Manchester
2 ounces Patron silver tequila

1 ounce Contreau
½ ounce simple syrup
1 ounce fresh squeezed lime juice

Shake with ice, strain into martini glass and serve with fresh lime.


7/23/2009 South of the border west of the river

7/16/2009 the food is the best part
7/9/2009 Today Pittsfiled, tomorrow the world
7/2/2009 The art of the sandwich
6/25/2009 Kitchens then and now
6/18/2009 Treat dad to something special
6/11/2009 Newly minted
6/4/2009 It's a stretch
5/28/2009 A South End tradition continues in Concord
5/21/2009 Nibbling through downtown
5/14/2009 Gyro, pastichio or spanakopeta?
5/7/2009 Give the gift of nobody doing dishes
4/30/2009 A Taste of old favorites, new dishes
4/23/2009 A week of eats in Manchester
4/16/2009 So happy together
4/9/2009 After candy, brunch and diner
4/2/2009 All made right here
3/26/2009 A sappy story
3/19/2009 Five-course trip to Lebanon
3/12/2009 Irish meals
3/5/2009 Get a peice of the farm
2/26/2009 Before late night eats,an evening at the pub
2/19/2009 Drinks with Dan Akroyd
2/12/2009 Crooked Birch branches out
2/5/2009 Dinner with your sweetheart
1/29/2009 Food for the 50-yard line
1/22/2009 Artisan bread at The Good Loaf
1/15/2009 "Fold, mush, turn"
1/8/2009 Once upon a time at a bistro...
1/1/2009 Zacky's to go
12/25/2008 2008 in small bites
12/18/2008 Manchestert brewing opens in Concord
12/11/2008 Delicious gifts for the foodie
12/4/2008 New chef at UnWine'd
11/27/2008 Corks pops at BVI
11/20/2008 Big plates, big food
11/13/2008 IPA first prize
11/6/2008 You want it? He'll bring it.
10/30/2008 Cooking up a mystery
10/23/2008 Running with the bulls
10/16/2008 Like grandma made it
10/9/2008 The flavor of Concord
10/2/2008 Indie donuts rising
9/25/2008 Buy a bowl, feed the hungry
9/18/2008 Oktoberfest — for a cause
9/11/2008 A slice ofGreece, Asia, France...
9/4/2008 Flavors of Manchester
8/28/2008 D.I.Y. sausage
8/21/2008 Summertime and the living is chilli
8/14/2008 Weekend of festivals
8/7/2008 Going for pizza gold
7/31/2008 Red and juicy, from vine to table
7/24/2008 Meet the Manch-vegans
7/17/2008 Meet the winemaker
7/10/2008 Pupusas, cervesa y batidos
7/03/2008 3C's Cafe opens in Highlander Inn
6/26/2008 Oh, tartar sauce!
6/19/2008 From farm to grill
6/12/2008 450 pounds of lamb
6/5/2008 Travel the culinary world at BVI
5/29/2008 Chocolate throwdown
5/22/2008 Hit the road for some Yum-Yum
5/15/2008 Local, gluten-free and ready made
5/8/2008 The return of brownies and pasta
5/1/2008 Have a fiesta
4/24/2008 Noshing and shopping
4/17/2008 Celebrating with Greek eats
4/10/2008 Drive-ins open for the season
4/3/2008 Noshing for a cause
3/20/2008 The Easter Bunny brings dinner
3/13/2008 The Irish Spirit
3/6/2008 The sweet season
2/28/2008 Cambodian (or Italian) made easy
2/21/2008 Fresh fish comes to Nashua
2/14/2008 Hearts and fibers
2/7/2008 A romantic dinner for two
1/31/2008 Celebrate Mardi Gras
1/24/2008 Morroccan in Milford
1/17/2008 The chef is inn
1/10/2008 Italian street food in NH
1/10/2008 The contorni approach
1/3/2008 Like Disneyland for foodies
12/27/2007 More food and wine events, a menu for the bar
12/20/2007 Lots of dough
12/13/2007 Gifts for gourmands
12/6/2007 Making spirits really bright
11/22/2007 Just don't ask them to cook
11/15/2007 Easy as pie
11/8/2007 Italian eats, bistro style
11/1/2007 Bringing Italia to New Hampshire
10/25/2007 Trick or treat, the grown-up version
10/18/2007 Shop where the pros go
10/11/2007 Enjoy apple season from orchard to plate
10/04/2007 Tradition on the menu
9/27/2007 Meet your pig
9/20/2007 In search of the right meat
9/20/2007 Vegan blogger branches out
9/13/2007 Get ready to eat
9/6/2007 Fifty years of fair
8/30/2007 The buzz about peach fuzz
8/23/2007 Enjoy the Caribbean, sans hurricanes
8/16/2007 Festival weekend
8/9/2007 Still time to scream
8/2/2007 Perfecting a pound of pasta
7/26/2007 Gourmet Concord?
7/19/2007 Tart treats of a New Hampshire summer
7/12/2007 Reintroducing ratatouille
7/5/2007 Time to hit the grill
6/28/2007 Peanutty dinner delight
6/21/2007 Spicy meat, grilled meat and saucy meat
6/14/2007 Holy Barbecue
6/07/2007 A wine for Red Sox
5/31/2007 Pinot noir romance
5/24/2007 Josh Logan eats (not before shows)
5/17/2007 Baklava, spanakopita and souvlaki ó a.k.a. dinner
5/10/2007 Cremeland celebrates 60 years of burgers and shakes
5/3/2007 New eats in bloom
4/26/2007 Pho sure
4/19/2007 Cakes, cow-free
4/12/2007 Serving up the first square
4/5/2007 More than just a chocolate bunny
3/29/2007 New 'nuches
3/22/2007 A taste of genuine sweetness
3/15/2007 From homemade to home business
3/8/2007 Shop the farmers' market year round
3/1/2007 Feeding Mama Kicks
2/22/2007 Keepers of the vino
2/15/2007 Noodly comfort food
2/8/2007 The luxury of osso bucco
2/1/2007 Super platters for the Super Bowl
1/25/2007 It's a wrap
1/18/2007 The writing foodie
1/11/2007 Where the beef is, piled high and hot
1/04/2007 The healthy foodie
12/28/2006 The return of pasta and fall of the diet: the year in eats
12/21/2006 Organic on the ice
12/14/2006 French but not fussy
12/07/2006 Southeast U.S. culture, in sandwich form
11/30/2006 Bites of comfort with chips of happiness
11/23/2006 Cityside adds class to conveniece
11/16/2006 Easier-to-enjoy Thanksgiving feasts
11/9/2006 The new classic
10/26/2006 Whip up a quiche
10/19/2006 A new way to crepe
10/12/2006 Comfort food for blokes and birds
10/05/2006 Smaller crop but still red and delicious
09/28/2006 The crunchier, lighter, healthier wrap
09/21/2006 City bagels in suburbia
09/14/2006 Cracking the custard code
09/07/2006 Eat your way down the block
08/31/2006 New flavors for an old summer dish
08/24/2006 Way down south in Hollis
08/17/2006 Frappe vs. milkshake
08/10/2006 Enjoy the bluest month
08/03/2006 Death of Toro
07/27/2006 Vacation on a plate
07/20/2006 Hitting barbecue big time
07/13/2006 Relishing the raspberry
07/06/2006 Are your edible souveneirs kosher?
06/29/2006 Fish, upscale
06/22/2006 Sweet rosey taste of summer
06/15/2006 When to pull out the EVOO
06/08/2006 What can you grill?
06/01/2006 Taste of downtown Nashua
05/25/2006 Deulge at farms
05/18/2006 Adorable and delicious
05/11/2006 Rub down
05/04/2006 Pinot to go
04/27/2006 A bit Italian, a bit egg foo young
04/20/2006 Meatier than breakfast...
04/13/2006 Let yourself eat cake
04/06/2006 Fear not the Risotto
03/30/2006 Making Friday a fishy delight
03/23/2006 The Thin Mints are here
03/16/2006 Divining your personality from pizza
03/09/2006 Cooking up a big bowl of comfort
03/02/2006 Dumplings demystified
02/23/2006 Carbs and comfort all the way
02/16/2006 She sells sushi by the sea shore
2/09/2006 Biting into the burger with bling
02/02/2006 Forget formal dining, head to the bar
01/26/2006 Goodbye rooster, hello year of the dog
01/19/2006 The secret lives of chefs
01/12/2006 Cooking up a pot of delayed gratification
01/05/2006 A sunny Italian side dish
A year of eats

All-you-can-read guide to breakfast
A bagel by any other l
A picnic ó itís romance with ants
A sweet burst of summer, in stages
Beef, It's What's For Dinner, Lunch, And Dessert
Be it ever so humble, the burger rules
Blockbuster snacks for your movie
Box Of Chocolates
C Is For Cookie And Christmas And Cool Combo
Celebrating A Holiday For The Rest Of Us
Celebrate Easter In A Sugar Coma
Chat And Chew

Chinese soup is magic
Chocolate cake makes everything better
Chocolate, Part II
Competition flows like chocolate
Corn Flake Chicken, Honeycomb Salad
Dining at the "Your House Bistro"
Don't Dread The Bread
Dress Up Your Next Meal
Drinking Out Of The Box
Eating Your Way Back To Health
Enter Soup
Experiments With Very Bad Brownies
Feeding A Crowd The Morning After
Follow the cider house rules
Fresh Herbs
Go ahead ó run silent, run deep
Goodbye corn syrup, hello organic oatmeal
Go Indian for Thanksgiving
Grilled Cheese Junkie

Halloween candy for grown-ups
Have a Happy Meal and a happier wallet
Holiday Cookies - The Easy Way
Holiday Potluck 101-Tips For The Kitchen Novice
Home-Based Date
How do you like them apples?
In-A-Pinch Love Feast
It's not easy to be cheesy
Itís not Christmas without tamales
Lest We Forget The Humble Squash
Keeping your cool while you eat
Living through your salad days

Looking Beyond The Hot Dog Stand
Lunching your way to a less toxic you
Meat's meat and a man's gotta eat

Moist and delicious chicken ó no, really
Oatmeal Cookies, The Miracle Cure
Oscar Night, When The Stars Come Out To Eat

Offering Up A Slice Of Teriyaki Pie
Pot Pies Are Darn Tasty
Pumpkin-Flavored Treats
Small Plates Are The Next Big Thing
Speedy 'za not pie in the sky
Steak: itís whatís for dinner, again
Summer coolers, just add sunlight
Summer Squash
Super Bowl Grub
Take A Walk On The Dark Side
Taste of Manchester Event
The Cosmopolitan
The joys of a simple oatmeal breakfast
The return of comfort food
The One-Note Cook Book
The New American Plate Cookbook
The Stickiest, Hottest & Sweetest Of Love's Labors
The taste of retro
The Unheralded Peanut Butter Cookies
The union of sweet and heat
The Weekly Dish (12-16-04)
The Weekly Dish (12-23-04)

The Weekly Dish [1-13-05]
There's a Barbecue Bonanza Next Door
Week Four: Adding Diet To The Mix
What Was Hot And Haute In 2004
When $$ trumps urge to dine out
When in doubt, go for the organic
When nothing else will cool, Slurp it
You Say Potato, She'll Say Potato,Too
You say tomato, writer says lunch