With the first crocuses behind us and the passing of mud season, our thoughts turn to warmer weather. In the bar as in the wardrobe, it’s time to pivot from the heavier items that sate in the cold months, like warm whiskeys and red wine, to spring and summer’s lighter offerings. And where better to learn to lighten up the bar than from one of the Island’s premier mixologists, Richard Very of l’étoile. Like this magazine, the restaurant is celebrating its thirtieth anniversary. Needless to say, Very and the rest of the crew know something about handling the Island’s seasonal changes. Recently, he enlightened us on spring cleaning from the barman’s point of view. 

 “In warmer weather, it’s all about being refreshed. Even beers lighten up,” he said. “People are getting away from super sweet drinks and going toward the hybrid drinks, like lighter liquors infused with fresh cucumber or cucumber and blueberry.”

L’étoile’s signature drink, the Startini, combines citrus vodka, Cointreau, lime juice, pomegranate purée, and tops it with a cava floater. “It works perfectly in summer and displays bright summer flavors, but we also do other seasonally inflected drinks, like a Sunset Margarita with blood orange purée and a hot and sweet grilled peach margarita,” he said.

Very uses several infused vodkas, but also enjoys infusing gin. “My trick for this summer will be using ingredients straight from the garden,” he said.

DIY Details

Infusing liquors like vodka, gin, or white rum is a simple task, and much about trial and error. Select the ingredients to be added, such as sliced cucumbers, strawberries, blueberries, and raspberries – and keep it organic, please. Add at least ¼ cup fruits or vegetables – more depending on the potency desired- – to a container filled with the mid-priced liquor of your choice. (Ball or Mason jars work just fine for this purpose. It’s a good idea to start small with pint jars and play with ingredients until you have the mix that works for you.) Add optional aromatics such as lemongrass, lavender, lemon verbena, or even basil. Allow the liquor to infuse for at least a week, shaking the mixture about once per day and sampling occasionally. The infusion is done when it’s achieved the flavor you want. Experimentation is key. Keep track of what you’re doing so you can repeat it, because you’ll soon be hooked and creating your own mixtures for light summer cocktails with a personal touch.