I don’t know about you, but for me, summer means the Cape, the beach, and long evenings sitting with a cool drink out in the backyard. In general, I reach for my tried and true Tanqueray gin and tonic, but if, like me, you want to try a few new flavors, here are a few inspired by some of July’s comic book staples:

All-American Ale

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Ingredients

Just kidding! Though if you feel the urge to homebrew, I’d give this American Amber a shot. But if, like Steve and ShYuengling-Traditional-Lager-2-1aron here, you just want a cold one to crack open at the end of the day, to sip under some fireworks, reach for a Yuengling Lager. It’s so popular in Philly that if you ask for a lager, you’ll get a Yuengling every time. It’s crisp, mellow, goes with everything…and it’s from America’s oldest brewery.

Looking for an ale instead? May I suggest Samuel Adams’ Boston Ale? It’s a little harder to scare up than their Boston Lager, but this classic amber ale is well worth it for the rounded flavor profile and smooth taste. Even Brooklyn boy Steve would have to say Boston got it right this time.

Late July saw the release (finally!) of Archie Comics’ newest reboot: Betty & Veronica. These gals have been my beach reading for more summers than I can count, so here’s a couple cocktails to sip on while checking out their newest adventures:

Betty Cooper’s Boozy Creamsicle

(adapted from Set the Table)

Betty Cooper, wholesome girl next door, is as American as apple pie and baseball, and she’s always represented the wistful nostalgia of simpler childhood days of t-ball, picnics, and summers in the sun. She’s usually seen enjoying malteds at Pops’ Chocklit Shop, but I think this grown-up twist on a childhood favorite is about as Betty as it gets.

Ingredients

  • 1/2 cup orange sherbert
  • 1/2 French Vanilla ice cream
  • 2 oz vodka
  • Whipped cream or whipped topping

Combine sherbert, ice cream, and vodka and blend until smooth. Pour into a tall glass, and top with the whipped cream of your choice. Add straw. Sip and dream of a checkered diner floor, bubblegum rock on the jukebox, and glossy Formica countertops gone by.

Veronica Lodge’s Brunch Bubbly

You would never catch the Lodges serving something so mundane as mimosas over Sunday brunch, so here’s a twist on a classic cocktail, made bright and bubbly with champagne (or some other sparkling wine for us lowly non-Lodges).

Ingredients

  • Champagne (only the real stuff will do, darlings)
  • Fresh-squeezed grapefruit juice (ruby red, ideally)
  • St. Germaine

Add a splash of St. Germaine to the bottom of each champagne glass, and top wth equal parts grapefruit juice and bubbly. Stir. Garnish with grapefruit slice and red lipstick.

WWAC Watermelon Cooler

(Adapted from The Food Network.)

You didn’t think I’d leave you hanging without a cocktail of our very own, did you? This watermelon slush is crisp, cool, and the perfect vibrant pink for when you want to get your WWAC on. Pair with your favorite sunglasses, comic book, and take-no-prisoners attitude.

Ingredients

For the syrup:

  • 1lb. fresh strawberries
  • 1/2 quart water
  • 1 cup sugar

For the slush:

  • 4 cups seedless watermelon
  • 2 tbls lime juice
  • 2 oz melon liquor
  • 2 oz strawberry syrup (or to taste)

To make the syrup:

Stem and slice the berries. Add to a medium saucepan, cover with water, and bring to a boil. Turn heat down and simmer for twenty minutes, skimming off the foam as it rises to the top. Using cheesecloth or a fine strainer, strain the liquid and discard the berries. Return to the pan, and add sugar. Bring back to a boil, and simmer for three more minutes, skimming any foam. Remove from heat and allow to cool completely.

To make the slush:

In a blender or food processor, puree the watermelon. Pour into ice cube trays and freeze for at least 4 hours. Combine frozen watermelon, lime juice, melon liqour, and strawberry syrup and blend until smooth. Garnish with a lime twist.

Happy summer!