Steps to make a refreshing summer cocktail

By Juli Wavada Assistant food and beverage director at Holiday Inn Hotel and Suites, Bellingham

Nothing is better than sipping a cool drink in the summer sun. That’s why we’re excited to share our recipe for our “R&R” cocktail served at Northwater restaurant, located at the Holiday Inn Hotel and Suites on 4260 Mitchell Way.

The base of the drink is a shrub compound. A shrub is an old-school method of preserving fruits that uses both sugar and vinegar. It creates a bright balance between sweet and tart that accentuates the flavors of the fruit.

The “R&R” cocktail. Photo courtesy of Juli Wavada.

To make the shrub, we steep rosemary in hot water, then add the local raspberries (or ripe fruit of your choice) and equal parts raw sugar. We let this sit refrigerated for 24 hours. Last, we add an equal part of vinegar (style of your choice) and let sit for two more days, then strain. The result is a mouth-watering, non-alcoholic and delicious shrub that can be used for cocktails, salad dressings or even just topped with club soda for a refreshing summer thirst-quencher.

The cocktail involves:

1.5 oz vodka
1.5 oz rosemary-raspberry shrub
.75 oz sour mix
Top with club soda for effervescence. Garnish with rosemary or raspberry.

If you don’t have time to make a shrub, Drizzle Olive Oil and Vinegar Tasting Room, located at 1208 11th Street in Bellingham, makes incredible flavored white vinegars that can add the perfect flavor to a cocktail.

Their white-peach is used in one of our most popular drinks: Le Muramasa, which uses fresh basil, white-peach vinegar, matcha (powdered green tea), local Big Gin, lillet blanc, eggwhites and citrus.

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