Sip slidin’ away

Light, summer cocktails can transport imbibers to pool, beach without ever leaving home

This time of the year, Dave Johanning notices a difference in the orders he gets at The Sandbar.

Guinness and other heavy drinks are out. Wheat beers and anything with fruit juice are in.

“I think things change a little bit – we sell a few more of the Bahama mamas, shark attacks and hurricanes,” says Johanning, who is manager of the bar at 17 E. Eighth St. “In summer, people feel like they’re on the beach.”

Sometimes, they take it a step further.

“We’ve got sand upstairs and a beach scene,” Johanning says. “You can go upstairs, stick your feet in the sand and pretend you’re on the beach. They can look at the fish, and it’s almost like they’re snorkeling.”

For those who want to live out the beach-like scene in the comfort of their own kitchen and living room, look inside this section for some summertime cocktails that are simple to make – so you can spend more time pretending to be a beach bum.


1 teaspoon sugar

2 to 3 fresh mint leaves


2 ounces fresh lemon juice

2 ounces fresh lime juice

Pulp from 1/2 lime

1 ounce rum

Add sugar, mint leaves and a touch of soda to a highball glass. Using a muddler, crush the mint leaves and blend the mixture. Add the juices, lime pulp and fill with ice. Add rum to the top of the glass with soda. Garnish with a mint leaf and a straw.


Piña Colada

1 1/2 cups ice

1/2 cup diced pineapple, frozen

2 ounces pineapple juice

2 ounces coconut cream

1 1/2 ounces white rum

1 ounce dark rum

Pineapple slices

Put the ice, frozen pineapple, juice, coconut cream and the white and dark rums into a blender. Blend until smooth and frosty. Pour the drink into two glasses and garnish the rim with pineapple slices.


White Peach Margarita

2 parts silver tequila

1 lime, juiced

1 1/2 parts peach schnapps

1/4 cup white peach puree

2 white peaches, sliced


Fill a blender 3/4 of the way with ice. Add all the ingredients except the four slices of peach. Blend together and serve with slice of peach.


Green Apple Martini

5 tablespoons vodka

5 tablespoons sour apple schnapps

5 tablespoons lemonade

5 tablespoons lemon-lime soda (such as 7-Up or Sprite)

Cinnamon and sugar for rimming glasses

In a cocktail shaker filled with ice, combine vodka, schnapps, lemonade and lemon-lime soda. Cover and shake vigorously. Dip rim edge of martini glasses in a shallow dish with 1/4-inch water, then in a shallow dish with 1/4 inch of equal parts sugar and cinnamon mixture. Strain shaken mixture into prepared glasses and serve.


Banana Strawberry Peach Daiquiri

3 cups small ice cubes

3 to 4 large ripe strawberries

1 ripe banana, sliced

4 wedges frozen peach

1/4 cup dark rum

1/4 cup sour mix

2 tablespoons Cointreau

Fresh fruit, for garnish

Place ice, strawberries, banana, peach, rum, sour mix and Cointreau in a blender. Blend until smooth. Adjust consistency by adding more ice or fruit as needed. Garnish with fresh fruit, and serve immediately.


Lemon Drop

Sugar for rim of glasses

Powdered yellow food coloring (optional)

Lemon slice, for garnish

1/4 cup vodka

1 teaspoon Cointreau

2 tablespoons freshly squeezed lemon juice

1 tablespoon lemon syrup

Tint sugar with powdered yellow food color, if desired. Place sugar in a saucer. Moisten the rim of a martini glass with a lemon slice. Dip rim in sugar. In a cocktail shaker, combine vodka, Cointreau, lemon juice and lemon syrup with ice; shake well. Strain into prepared glass.


Rum Lime Cooler

2 packets sugar

2 tablespoons fresh lime juice

2 mini bottles (50 ml each) rum

Seltzer water

Place 1 packet of sugar in the bottom of each of two 8- to 10-ounce glasses. To each glass, add 1 tablespoon of lime juice and 1 bottle of rum. Stir to dissolve sugar. Fill glasses with ice, then seltzer water. Stir to combine. Serve immediately.


Fruit Salad

1 1/2 ounces DeKuyper Cheri-Beri Pucker

1/2 ounce DeKuyper Grape Pucker

1/2 ounce DeKuyper Peachtree Schnapps

Splash of orange juice

Combine all ingredients and serve as a shot or mixed drink.


Island Pleasure

1 ounce cream of banana

1/2 ounce Frangelico

2 ounces cream

1 1/2 ounces grenadine

Blend all ingredients with crushed ice. Serve in a 12-ounce glass. Garnish with pineapple slice and cherry.


Eve’s Apple

1 ounce apple-infused vodka

1/4 ounce Hot Damn Cinnamon Schnapps

1/3 ounce Blue Curacao

1 1/2 ounces apple juice

1/3 ounce lime juice

1 cup vanilla ice cream

1 cup crushed ice

Blend all and pour into large balloon snifter. Garnish with parfait apple.


Kahlua Colada

1 1/2 ounces Kahlua

2 ounces creme of coconut

2 ounces pineapple juice

Add ice and blend.


Swimming Pool

1 scoop crushed ice

1/4 ounce sweet cream

3/4 ounce cream of coconut

2 ounces pineapple juice

3/4 ounce vodka

1 1/2 ounces light rum

1/4 ounce Blue Curacao liqueur

Mix ingredients well, pour into glass and float Blue Curacao on top.



A margarita by the poolside offers a taste of paradise. recommends mixing 1 1/2 ounces tequila, 1/2 ounce triple sec and rubbing 1 ounce of lime juice around the glass rim.

1 1/2 ounces tequila

1/2 ounce triple sec

1 ounce lime juice


Rub rim of cocktail glass with lime juice. Shake all ingredients with ice, strain into the salt-rimmed glass and serve.


Tropical Frappe (non-alcoholic)

6 ounces passion fruit juice

2 tablespoons cream of coconut

1 cup pineapple chunks

1 ripe banana

6 large ice cubes

Combine all ingredients in a blender. Blend until the ice is crushed and the mixture is thick. Serve in tall glasses with a straw. Sprinkle ground nutmeg or cinammon on top and garnish with fresh fruit.


Banana Slush Punch

4 ripe bananas

3 1/2 cups water

1 small can orange juice

1 small can frozen lemonade

1 package tropical punch Kool-Aid

1 large can pineapple juice

2 quarts ginger ale or 7-Up

1 cup sugar

In blender, blend bananas and 2 cups water. Set aside. In large bowl, put remaining water, Kool-Aid, sugar and fruit juices. Freeze at least 24 hours. Take out to thaw when you will be ready to drink in 1 to 3 hours. Pour ginger ale in and chip away until it’s slushy.


Island Pleasure

1 ounce cream of banana

1/2 ounce Frangelico

2 ounces cream

1 1/2 ounces grenadine

Blend all ingredients with crushed ice. Serve in a 12-ounce glass. Garnish with pineapple slice and cherry.


Cherry gin-gria

Ice cubes

2 ounces cherry syrup

2 ounces gin

5 to 6 ounces club soda

1 ounce red wine

Maraschino cherries

Fresh or frozen raspberries

Fill a tall glass with ice cubes. Pour in the cherry syrup and the gin; stir to mix together. Lighten the drink with a generous splash of soda. Float a layer of red wine on top by pouring it over the back of a wide, flat spoon. (Don’t worry if it doesn’t float; it tastes great either way.) Drop a few maraschino cherries and raspberries into the glass.


Tequila refresca

Ice cubes

1 ounce tequila, white or gold

Dash Campari

6 ounces grapefruit soda,(recommended: Fresca)

Small wedge fresh pineapple, grapefruit, and lime

Fill a goblet or rocks glass with ice cubes. Add the tequila and a dash of Campari to give the drink a slight blush and balance the sweetness of the soda. Top off with the grapefruit soda. Skewer the fruit and stir into the cocktail.

Serve with a plate of wedged pineapple, a small bowl of your favorite chili powder, and coarse salt, for dipping.