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Farm-fresh booze

Luscious summer produce becomes lushes' delight in the hands of local mixologists

By PHOENIX STAFF | July 20, 2012

CUCUMBER Violette Hour at Trina's Starlite Lounge

This fresh summer cocktail presents itself much like a socialite: at first, the VIOLETTE HOUR is mild and light, then pleasantly sweet, and then comes the bite — all served in a tall highball glass with a cute garnish. As I sipped my bourgie drink, I immediately tasted the cucumber, and as the vegetal flavor faded, the sweet lavender syrup emerged. And then, just as you get relaxed and let your guard down — bam! There's the vodka! The aftertaste was a fresh and floral combination of all the flavors (including that nice vodka kick), just like a garden party in the Hamptons. The best part of this drink is how secretly strong it is. It looks so unassuming — but it'll get you schnockered real fast, and for only $9. Pinkies out, my friends.

Brittney McNamara

[Trina's Starlite Lounge, 3 Beacon St, Somerville | 617.576.0006 | trinastarlitelounge.com]

ALSO TRY: Cucumber Collins (Rain Organics Cucumber Lime vodka, simple syrup, lemon juice, and soda water) at CITIZEN PUBLIC HOUSE & OYSTER BAR; Cold Tea (Pimm's, Thatcher's Organic Cucumber liqueurs, and golden tea) at MYERS + CHANG; Pimm's Cup (Pimm's, fresh mint, cucumber, and lemonade) at the INDEPENDENT

>>READ: "A beginner's guide to the city's best heat-beating drinks," by Cassandra Landry<<

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The Iron Chef Cocktail Competition at The Hawthorne, Monday, March 19, 2012.
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Photos: Iron Chef Cocktail Competition at The Hawthorne
The Iron Chef Cocktail Competition at The Hawthorne, Monday, March 19, 2012.
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There are only two things that make us feel better when our legs stick to the seats on the T, or when a five-minute walk down the street leaves us drenched with sweat in the most embarrassing places.
Review: 28 Degrees
This handsome lounge/restaurant has been living more on its drinks than its food, but that turns out to be wrong.
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When we asked the Hawthorne's Jackson Cannon to make Old Fashioneds with us, he didn't even blink. "I was born for this," he replied simply.
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Topics: Food Features , Cocktails , drinks , Food and Beverage , More

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