5 Drink Recipes by P.S. Steak Bartender Kara Smith

From a Pimm’s Cup to a non-alcoholic Bellini, here are some cocktails for summer
Pimm's Cup
Pimm’s Cup

Photo by Janelle Olson

Pimm’s Cup

  • 2 oz. Pimm’s
  • 1/2 oz. fresh lemon juice
  • Collins glass

Fill glass with ice. Top with ginger ale or a spicy ginger beer. Some people prefer a sparkling lemonade.

Garnish with mint sprig, cucumber slices, strawberry slices, or any fresh citrus wedges or wheels. This cocktail usually has multiple garnishes.

White Sangria

  • 1 bottle dry white wine
  • ¼ cup Grand Marnier
  • ¼ cup peach syrup (recipe below)
  • 1 peach, skinned and sliced
  • 1 orange, peeled and sliced into wheels
  • 2 handfuls of frozen green grapes

Add everything in a large punch bowl or pitcher and top with soda water, flavored soda water, or sparkling wine. Add more ice or frozen fruit as needed.

Aperol Spritz

  • 2 oz. Aperol
  • 3 oz. Prosecco
  • 1 oz. seltzer
  • 1 orange, peeled and sliced into wheels

Serve in a wine glass with ice and an orange wheel as garnish.

Non-alcoholic Bellini

  • 2 oz. peach syrup (recipe below)
  • 1 oz. bitter lemon soda
  • Plain seltzer

Top with plain seltzer and serve in champagne flute or wine glass.

Blueberry mint sparkling lemonade

Add blueberry mint syrup (recipe below) to any fresh or store-bought lemonade. Top with seltzer and garnish with fresh blueberries or mint sprig.

Peach syrup

  • 1 peach, skinned and sliced
  • 1 cup water
  • 1 cup sugar

Blueberry mint syrup

  • 1 cup fresh or frozen blueberries, smashed
  • 2 handfuls of mint leaves, no stems
  • 1 cup water
  • 1 cup sugar

For either syrup, put all ingredients into a sauce pan and bring to a boil. Boil for 3-5 minutes. Take off heat and let cool. It will thicken. Strain out solids and keep syrup refrigerated until ready to use.

–Kara Smith, bartender at P.S. Steak

P.S. Steak, 510 Groveland Ave., Minneapolis, psmpls.com