9 Cocktails to Try, Courtesy of Mobile Bars Serving Lancaster County | Food

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Are you sweating on these scorching summer days?

Mobile bars are a growing trend at events in Lancaster County and beyond, from weddings to funerals. A few mobile owners have agreed to share recipes for refreshing cocktails they’ve made this season. The specific brand recommendations they gave are included.

Click here to learn more about the mobile bars trend.

Magnolia Lounge

Lavender Squeezes are a must for the Magnolia Lounge. “People love them for spring and summer,” says co-owner Erin Noonan.

LAVENDER GREENHOUSE

Ingredients:

  • 1 1/2 ounces Empress gin
  • 1 ounce lavender simple syrup
  • 6 ounces homemade lemonade

Directions:

1. Add lemonade, then simple syrup, then gin. (This will give you the cute tricolor look.)






A bartender in the Magnola Lounge prepares a lavender cocktail.




Traveling releases

“I love playing with infusions,” says Miriam Meyer of Roaming Libations. “We use all our own herbs which are grown in our garden at White Chimneys. We have two kinds of thyme, lavender, rosemary and sage. Sometimes, though, a hot day just calls for plump blueberries like the ones she used to accessorize this.

BLUEBERRY LEMON SPRITZ

Ingredients:

  • 1 1/2 ounce vodka
  • 1/2 ounce blueberry syrup
  • 1 ounce lemon juice
  • 2 ounces lemon sparkling water or club soda

Directions:

1. Make Blueberry Syrup: Bring 1 cup water and 1 cup fresh blueberries to a boil for about 15 minutes. Add 1 cup of sugar and stir until dissolved. Let cool. (The syrup can be stored in the refrigerator for up to two weeks.)

2. Combine ingredients and garnish with fresh blueberries and a lemon wedge.







Traveling releases

Blueberry Lemon Spritz from Roaming Libations.




The happy traveler

The Happy Traveler served them on a hot afternoon at Osbornia Farm in the township of Little Britain. It was 95 degrees at cocktail hour. The bass in a trailer went through 200 pounds of ice that day.

FAMILY RUMS

Ingredients:

  • 3/4 ounce Captain Morgan rum
  • 3/4 ounce Malibu rum
  • 3 ounces of pineapple juice
  • 1/4 ounce of pomegranate

Directions:

1. Combine Malibu and Captain Morgan.

2. Add the pineapple juice and a splash of grenadine.

3. Garnish with an orange.

ORANGE CRANBERRY MARGARITAS

Ingredients:

  • 1 1/2 ounce Tequila Blanco
  • 1 ounce triple sec
  • 1/2 ounce lime juice
  • 2 ounces of cranberry juice
  • orange juice splash

Directions:

1. Mix tequila, triple sec and lime juice.

2. Garnish with cranberry juice and a dash of orange juice, then garnish with a lime.

The Happy Traveler offered these options at a wedding at the Stone Gables Estate in Elizabethtown.

STRAWBERRY SOLSTICE

Ingredients:

  • 1 1/2 ounce vodka
  • 1/2 ounce elderflower liqueur
  • 1/2 ounce lime juice
  • Strawberries
  • 3 ounces of club soda

Directions:

1. Mix the strawberries with the elderberry liqueur and mash them.

2. Add the vodka, then the ice, then a squeeze of lime juice.

3. Top with club soda and stir.

SMASH BLACKBERRY BOURBON

Ingredients:

  • 1 1/2 ounce bourbon
  • 1/4 ounce of honey
  • 1/2 ounce lemon juice
  • blackberries
  • Mint leaves
  • 3 ounces of ginger beer

Directions:

1. Combine blackberries, honey and lemon juice and mash.

2. Add 5-8 mint leaves and ice.

3. Top with ginger beer and stir.

Silver City Dining Room

York’s Silver City Taproom kept things simple at this event with sangria, vodka and cranberry and whiskey and ginger. Another easy recipe this bar gets frequent requests for? “Orange hats are super popular right now. People love them in the summer,” says Silver City co-owner Beth Cable, who often works along the Pennsylvania-Maryland border. Ocean City, Maryland likes to lay claim to the creative rights to the Orange Crush. “It’s kind of a drink from that region,” Cable says. “My daughter lives in Florida. I went over there and ordered one and they told me looked like I had three heads.

ORANGE CRUSH

Ingredients:

  • 1 1/2 ounce vodka
  • 1 1/2 ounces triple sec
  • 2 ounces of orange juice
  • 1 ounce Sprite

Directions:

1. Pour all the ingredients over ice and garnish with an orange slice.

travel faucet

A few mobile bartenders say newly married couples want to name wedding drinks after their pets. One of those two drinks is how The Traveling Tap honored such a request. Another day, The I Doodle would have been called Cheeky Rosé.

THE I DOODLE

Ingredients:

  • 2 ounces of rosé
  • 1 ounce of gin
  • 1 ounce Traveling Tap Rosemary Simple Syrup

Directions:

1. Fill a 9 oz highball glass with ice, add rosé, gin, rosemary syrup and stir.

2. Garnish with seltzer water and garnish with a sprig of rosemary.

MINT TO BE

Ingredients:

  • 2 ounces of black tea
  • 1 1/2 ounce vodka
  • 1 ounce Traveling Tap mint simple syrup
  • 1/2 ounce lemon juice

Directions:

1. Fill a cocktail shaker with ice, add the tea, vodka, mint syrup and lemon juice and shake.

2. Strain into a 9 oz rocks glass over ice.

3. Garnish with a lemon wedge.

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