Newport, Rhode Island in July.

The phrase conjures images of lawn parties and Adirondack chairs, frothy surf and fresh cocktails. At the Castle Hill Inn, which sits on a 40-acre peninsula above Narragansett Bay, the summer season plays out on the vast, green lawn where people, wine, dine, and unwind.

No need for summer to be complicated. Streamlining your drinks – whether you are behind the bar, mixing at home, or just sipping something to relax – is the easiest way to get rid of stress. Three or four ingredients, plus any prep done way ahead of time, and you’re golden.

To complement the ease of the season, Castle Hill’s cocktails are an expression of simplicity with flavors reflecting the freshness of the season and complexity coming from infusions and unique syrups. Their More Champagne, Peas infuses both vodka and vermouth with peas, mint, and lemon zest for a light, bright hot weather combination; the Guilty Pineapple uses mezcal with two of its favorite friends, pineapple and jalapeno.

More Champagne Peas

More Champagne Peas

Photo Courtesy of Castle Hill Inn

More Champagne, Peas

Ingredients:

  • 2 oz. Pea & Mint Vodka
  • 1 oz. Michelle Brut
  • Mint Leaf, for Garnish

Preparation: Chill martini glass. In a Boston shaker filled with ice, add vodka. Shake vigorously, strain into martini glass, then fill with Michelle brut. 

Pea & Mint Vodka

  • 20 oz. Sobieski Vodka
  • 8 oz. Dolin Dry Vermouth
  • 2 oz. Fresh Mint
  • 1 oz. Lemon Zest
  • 6 oz. Simple Syrup
  • 10 oz. Frozen Peas

Preparation: Add all ingredients to vodka and vermouth. Infuse, checking regularly until flavor has been achieved.


Sake Rose Cooler

Sake-Rose Cooler

Photo Courtesy of Castle Hill Inn

Sake-Rose Cooler

Ingredients:

  • 2 oz. Hibiscus Rose Syrup*
  • 1 oz. Tentaka Sake
  • Soda Water to Fill
  • Cucumber Slice and Edible Flower, for Garnish

Preparation: Ice a collins glass and pour in syrup and sake. Fill with soda water, then stir using bar spoon.

*Hibiscus Rose Syrup

  • 8 oz. Hot Water
  • 2 oz. Dried Hibiscus Flowers
  • 1 oz. Rosewater
  • 6 oz. Simple Syrup

Guilty Pineapple

Guilty Pineapple

Photo Courtesy of Castle Hill Inn

Guilty Pineapple

Ingredients:

  • 1 1/2 oz. El Buho Mezcal
  • 1 1/2 oz. Pineapple-Jalapeno Syrup
  • 1/2 oz. Fresh Lime Juice
  • Pineapple Rind Slice, for Garnish

Preparation: Ice a collins glass. Pour in mezcal and pineapple syrup. Mix lightly with bar spoon. Fill glass with soda, garnish with pineapple slice.

Pineapple-Jalapeño Syrup

  • 1/2 gallon Pineapple Juice
  • 32 oz. Sugar
  • 1 qt. Hot Water
  • 4 Jalapeños, Sliced

Preparation: Make simple syrup with sugar and water, then cool. Slice jalapeno, removing about 50% of seeds. Combine all ingredients in blender, then strain through fine mesh strainer.


Bloody Shrimp Cocktail

Bloody Shrimp Cocktail

Photo Courtesy of Castle Hill Inn

Bloody Shrimp Cocktail

Ingredients:

  • 1 1/2 oz. Tomato Vodka
  • 1/2 oz. Sambal-Cilantro Puree
  • 1 oz. Clamato Juice
  • 1 Poached Shrimp, for Garnish
  • 1/2 Lemon Wheel, for Garnish

Preparation: Chill martini glass. In a Boston shaker filled with ice, combine vodka, puree, Clamato, and lemon juice. Shake vigorously, strain into martini glass. Garnish with a lemon wheel and shrimp on rim of glass.

Sambal-Cilantro Puree

  • 12 oz. Sambal Oelek Chili Paste
  • 1 oz. Lime Juice
  • 1 oz. Lemon Juice
  • 1 oz. Cilantro
  • I oz. Simple Syrup

Preparation: Mix all ingredients until combined.