3 Crisp Cocktails

Even in the summer heat, refreshment is only a glass away.

Banana Mango Daiquiri with salted Mountain Dew Orgeat

Hunter Johnson, Lucky, Roanoke, EatAtLucky.com

1 ½ ounces Brugal Anejo Rum

½ ounce Wray and Nephew Rum

1 ounce house made Salted Mountain Dew Orgeat*

1/3 of a banana 

3 slices of mango

Combine all of the ingredients in a blender and blend well. Serve with a slice of pineapple.   

*For orgeat, soak 8 ounces of Virginia peanuts and 8 ounces of cashews in 36 ounces of real sugar Mountain Dew overnight. After soaking, place into a blender and blend well. Strain out all of the pulp with cheesecloth. Heat on the stove, add 4 cups of sugar, and simmer until all is dissolved. Blend the mixture with 3/4 teaspoon of xantham gum to keep from separating. 

The Silver Queen

Rachel Renee, Maple and Pine, Richmond, DestinationHotels.com

1 ½ ounces bourbon

¾ ounce fresh lemon juice

¾ ounce honey simple syrup

Combine all in a rocks glass over ice. Stir and coat with dusting of fennel pollen.

Tip My Cup

Danny McDermott, Acacia Mid-town, Richmond, AcaciaRestaurant.com

1 ½ ounces Casa Noble añejo tequila

¾ ounce fresh squeezed lime juice

¾ ounce Domaine de Canton

ginger liqueur

½ ounce Cocchi Americano Rosa

Combine all ingredients in a shaker, add ice and shake until well chilled. Strain into cocktail glass. Garnish with a lime twist.

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