Bartender's Choice

May 23, 2025

Three must-try drink picks from local purveyors

Written by Jen Laskey

As we shake off the early “June-uary” weather and gear up for the official start of summer, it’s more than just a change in temperature we need to get ready for. June marks a total sensory shift—from gray days to blue skies, a sleepy downtown to bustling cobblestone streets—and a slew of events suddenly vying for time on our social calendars.


Besides a proliferation of Nantucket reds and lightship baskets, June also brings a new rotation of flavors into the mix. Restaurant menus lighten up with more farm-fresh, produce-driven dishes. Drink lists also get a seasonal revamp with lighter, brighter, spritzy and tropical tipples. Whatever your so-called summer water of choice, Nantucket bartenders, sommeliers and shopkeepers can help you source it. Ask them what they’re excited about, too. They might just turn you onto your new favorite drink of the month. From a German sparkler to a chillable Italian red and a cold-brew cocktail, here’s a taste of the Nantucket drinks that pros are thrilled to pour, shake and sip this June


HILD, Elbling Sekt, NV, ($22/BOTTLE)


Recommended by Chris Sleeper,co-founder & wine buyer, Pip & Anchor

"Hild's sparkling Elbling is refreshing and tropical with some lemon zest to wet your whistle on a warm summer day,” said Chris Sleeper. Using the same winemaking process as Champagne, Matthias Hild and his son Jonas produce this light-bodied, zippy bubbly in the Obermosel, in Germany’s Mosel region. Unlike the rest of the region, which is known for its slate soils and ultra-crisp riesling-based wines, this area is full of chalky limestone, which makes the soils more like those in Chablis or Sancerre in France. Here, the ancient grape elbling is king.


"The incredible mineral and acid structure explodes on the palate and is begging to accompany some Island Creek Littleneck Clams on the beach,” said Sleeper. “The wine highlights the sweetness and brininess of the clams while cooling you down because those clams can be a little spicy.” Sleeper reveres summer on Nantucket for being“ a celebration of the greatest community in New England.” For him, it’s all about collectively coming together to host an epic season-long party. “This wine works with an island summer's greatest moments—long, hot beach days, a sunset sail, cool evening bonfire, or while shucking oysters on a milk crate.”


VIGNETI LUIGI ODDERO E FIGLI, Convento Langhe Rosso, 2022 ($18/GLASS, $68/BOTTLE)

Recommended by Melissa Layman, Bar Manager, Pi Pizzeria


Not everyone thinks of red wine as a “summer sipper,” but this organically farmed Nebbiolo blend from the family winemaking estate of Luigi Oddero in the village of La Morra in northwestern Italy is a “bull’s-eye,” said Melissa Layman. “It’s dry and light-bodied with medium acidity, and fruit-forward notes of dark berries and violets.” She recommends pairing it with salty cured meats, rich cheeses, red sauce pizza and pasta, or even a creamy slice of cheesecake.


Serve Convento on the cooler side, around 52-55degrees Fahrenheit, Layman suggests. If ordering the wine out, “Don’t be afraid to ask the purveyor to chill your glass or bottle before you enjoy it,” she said. In addition to the wine’s aromas in the glass, Layman looks forward to breathing in the intoxicating aromatics of Nantucket’s summer air. “It hits and envelops you when you first set foot on-island—that arid mix of honeysuckle, beach plum and sea salt,” she said, likening it to a sensory hug that’s complemented by “some of the resonant wines of the season.” Take her advice and pour a glass of Convento, then give it aswirl and a sniff, and savor the unique combination of olfactory sensations that can only be experienced here



BLACK TIDE

Recommended by Samantha Watson, Lead Bartender, Sistership


Need a little pick-me-up at cocktail hour? Samantha Watson has got an ultra cool cocktail for you. Her Black Tide is a savory sipper with just a hint of sweetness that takes the espresso martini and brings it to the next level. Watson swaps in Japanese whiskey and cold brew for the usual vodka and espresso, adds black sesame syrup for a little complexity, and then tops it off with a delicate little cloud of coconut foam.


She loves to pair the Black Tide with Sister Ship’s Dark Chocolate Budino, a decadent chocolate mousse with coffee whipped cream, salted almond praline and fleur de sel. But it also makes a great nightcap, she said. “If you’re outdoors, by the fire with a few friends listening to Khruangbin and just vibing, this drink will instantly put a smile on your face.” This is exactly the kind of thing Watson thinks makes summer on Nantucket so special. “It brings everyone together again to share fun memories and silly stories,” she said. “And you never feel like time has passed


INGREDIENTS

2 ounces Japanese whiskey

1 ounce cold brew

1 ounce black sesame syrup*

Dollop of coconut foam


INSTRUCTIONS

Combine the whiskey, black sesame syrup and cold brew in a cocktail shaker with ice and shake.

Serve over ice, and top with coconut foam


For the black sesame syrup, prepare equal parts sugar, water and black sesame paste (keep the paste separate for now). Make a simple syrup, combining the sugar and water, and simmering it over medium heat. Remove from heat, then blend the simple syrup with the black sesame paste, using either a traditional or immersion blender. Strain out any solids, let cool and store leftover syrup in the fridge.


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