Summer Spirits

Warm weather brings a fresh take on iconic cocktails from the Polo Bar. Here’s how to make three of our favorites

During the cooler months, the Polo Bar’s cocktail menu is a case study in “The Classics, Perfected,” as we put it last fall. Come summer, though, the days lengthen and the mood lifts, inspiring a slightly looser take on iconic cocktail recipes. Call it the mixology equivalent of summer casual: a bit more free-spirited, a lot lighter—but no less meticulous in execution.

Here, three highlights from the Polo Bar’s recently updated cocktail menu. Naturally, they’re best sampled amid the wood-paneled and brass-accented ambience of the Polo Bar itself, but—as our scientific tests verified—these recipes are also quite delicious when enjoyed from the comforts of an Adirondack chair on a lazy summer evening.

The Round Hill

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Named for the Jamaican resort where Ralph Lauren keeps a vacation villa, this drink is a light, layered take on a rum punch. That’s thanks to a progression of flavors: first citrus, followed by fruity Pêche de Vigne, and finished off with the bitter bite of Aperol.

INGREDIENTS:
1½ oz. Cruzan Aged Light Rum
½ oz. Crème de Pêche de Vigne
½ oz. lime juice
½ oz. Aperol
Ice
Twist of citrus peel

Pour all of the ingredients except for the citrus peel into a shaker, add the ice (the larger the cubes, the better), and shake vigorously for 15 seconds. Pour the mixture over fresh ice. Squeeze the citrus peel over the finished drink, then use it as a garnish.

The Rosé Royale

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Warmer weather calls for a crisp rosé or a chilled glass of champagne—or better yet, both at once. This sparkling cocktail is an elevated version of a wine spritzer, with added heft from grapefruit and orange liqueurs.

INGREDIENTS:
½ oz. Giffard Crème de Pamplemousse Rose
½ oz. Royal Combier
3 oz. Hecht & Bannier Rosé
2 oz. Lieb Cellars Champagne
Ice
Twist of citrus peel

Pour the grapefruit liqueur and Royal Combier into a wine glass. Add the rosé and champagne, top it with ice, and give it a quick stir. Squeeze the citrus peel over the finished drink, then use it as a garnish.

The Mint Julep Smash

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A Southern staple, the mint julep gets a Polo Bar spin courtesy of strawberries sourced from the south of Spain and a complementary strawberry liqueur. If you can, use crushed ice. It’ll mix with the whiskey more quickly—a helpful quality in a drink this stiff.

INGREDIENTS:
Strawberries
2 oz. Stranahan’s Colorado Whiskey
½ oz. Giffard Crème de Fraise des Bois
¾ oz. lemon juice
¼ oz. water
Sprigs of mint
Ice

Muddle the strawberries in a shaker, then add all of the remaining ingredients, including the ice and a few mint leaves. Shake vigorously. Pour the cocktail over fresh crushed ice and top it with more ice for the classic julep look. Garnish with a sprig of mint.
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JON ROTH is the editor of RL Mag.
  • PHOTOGRAPH BY DANIEL KRIEGER (@danielkrieger)
  • COURTESY OF RALPH LAUREN CORPORATION
  • COURTESY OF RALPH LAUREN CORPORATION
  • COURTESY OF RALPH LAUREN CORPORATION
  • PHOTOGRAPH BY DANIEL KRIEGER (@danielkrieger)