Food

Beat the Summer Heat with the Spring House’s “Spoonbill” Recipe

Scorching summer temperatures in the Lowcountry call for a big batch of fruity, herbal or frozen cocktails. There is a great variety of summer cocktails that play on the flavors of the season. Ingredients such as sweet watermelon, juicy peaches, bright berries and herbaceous mint and basil can be sourced directly from Kiawah River’s CSA program, so now is the perfect time to get those bar carts ready, create your own cocktail and enjoy the below recipe courtesy of Kiawah River’s own Spring House bar.   

Whether sipped poolside at the Spring House, riverside after a day of kayaking or on one of Kiawah River’s many expansive front porches, the “Spoonbill” cocktail, named after the colorful and elaborate birds frequently seen around Kiawah River, will keep summer afternoons cool after hot days in the sun.  

Spoonbill
Yield: 1 serving   

Ingredients
3-4 leaves of fresh mint
1 Fresh strawberry, roughly chopped 
2 oz. Strawberry & Coconut infused vodka* 
1/2 oz. Belvoir Elderflower & Rose Lemonade
Ice
Garnish: mint sprig and sliced strawberry 

Directions: 
In a shaker, muddle the mint and strawberry but be careful to not overwork the mint – just muddle enough to express the mint’s oils. Add vodka, elderflower and rose lemonade and ice. Shake until well-chilled. Strain into glass over ice. Garnish with a mint sprig and strawberry.

For some effervescence, add club soda or sparkling mineral water before garnishing.

*To infuse your own vodka, add ½ c dried unsweetened coconut chips and 10 oz. fresh strawberries, washed and stems removed, to 750 ml vodka of your choice. Let steep in cool place for 4-5 days, giving mixture a good swirl (or shake) once a day. Strain liquid and store in refrigerator for up to 6 months. 

With a short ingredient list and easy instructions, this cocktail will make you look like a trained mixologist in no time. So, what are you waiting for?