Summer Sippers
Four must-try drinks for July
Written by Jen Laskey
Beyond the flags and fireworks, the Fourth of July marks the unofficial start of peak season, when the island welcomes a critical mass of vacationers who—like locals—share an appreciation of Nantucket’s natural beauty and quintessential summertime vibe. Delicious food and drinks always help make the month’s festivities more memorable, and no one knows that better than the people who’ve worked hard to curate those summer dining and drinking experiences.
From a very special bottle of bubbles to pair with the sunset and an elegant Chablis for oysters to a Provençal rosé that’s great with barbecue and a grab-and-go garden cocktail, here’s a taste of what our local wine and spirits professionals have in store for you this month.
BOLLINGER CHAMPAGNE, Special Cuvée, Non-Vintage, ($38/glass, $190/bottle)
DOMAINE CHRISTIAN MOREAU PÈRE ET FILS, Chablis AC, 2023, Magnum,($226/bottle, 1.5 liter)
Recommended by Carlos Hidalgo, CRU
For Carlos Hidalgo, there are two exceptional wines that embody the spirit of summer. The first is a Champagne from the historic house of Bollinger, which was founded in 1829. “Enjoying a glass of Bollinger is the perfect start to the evening while watching the sky change over Nantucket Harbor at sunset,” said Hidalgo. A blend of 60% Pinot Noir, 25% Chardonnay, and 15% Pinot Meunier, this Special Cuvée entices with notes of Meyer lemon and green apple on the nose, and marzipan and toasty sourdough on the palate. It shines without accompaniment, but Hidalgo said this Champagne’s flavors and creaminess make it a perfect pairing for caviar, crab and lobster—star ingredients in three of Cru’s homemade pastas.
The Christian Moreau Chablis AC 2023 is an elegant, racy Chablis Village Chardonnay with a light lemon, thyme and yellow fruit-scented nose, according to Hidalgo. “The palate is lively with a slightly waxy texture, moderate depth and a twist of sour lemon on the short finish,” he said. Hidalgo met Christian Moreau and his son Fabien on Nantucket in 2012, the summer he and Jane Stoddard opened CRU. In 2017, Hidalgo joined the Moreaus and worked the harvest season at their domain. He recommends sipping this wine with CRU’s seafood tower.
ROSE GOLD, Côtes de Provence Rosé, 2024, ($24.99/bottle)
Recommended by Carri Wroblewski, co-owner, BRIX Wine Shop
At the end of a long day at the shop, Carri Wroblewski’s go-to bottle is the Rose Gold Côtes de Provence Rosé. “It’s refreshing,” Wroblewski said. “I love its crisp minerality and zippy acidity.” Rose Gold was founded in 2017 by Casey Barber, a Texan who partners with Les Maîtres Vignerons de la Presqu’île de Saint-Tropez winemaking collective to produce her wine in a prestigious area known as the “Golden Triangle” of rosé production.
Light and easy drinking with lush notes of peach, pear and dried apricots, Rose Gold is the quintessential Provençal rosé, said Wroblewski, who suggests pairing it with baby back ribs or fried oysters and homemade tartar sauce. “It’s easy to pair with just about any summer fare, and equally delicious on its own,” she said. “It’s the ultimate porch pounder.”
BYO MASON JAR PIMM’S CUP
Recommended by Jake Hicklin, bar manager, The Proprietors and Black Eyed Susan
Jake Hicklin has taken the classic garden party cocktail and small-batched a new grab-and-go recipe. “At Black Eyed Susans, we’re a BYOB restaurant, so the idea here was to create a cocktail you could throw together at home and bring to the restaurant.” Like the classic Pimm’s Cup, Hicklin’s BYO mason jar riff features Pimm’s, the British gin-based liqueur.
Once you get to the restaurant, you can order a sparkling lemonade, ginger ale or soda to top it off, along with some ice. “It’s designed to be a pantry cocktail made with ingredients you already have,” Hicklin said. You can also add blackberries, basil and sliced cherry tomatoes for more umami notes, or swap the pickles for cucumber spears and add a little balsamic vinegar, he said. Hicklin said the BYO Mason Jar Pimm’s Cup is not only a perfect pairing for his dream breakfast, but also great for an afternoon at the beach.
INGREDIENTS
•Juice of 1 lemon
•2 tablespoons marmalade
•2 pickle spears (or cucumbers)
•2 mint sprigs
•1 strawberry, sliced
•10 ounces Pimm's
OPTIONAL
•4 ounces sparkling lemonade, ginger ale or artisanal soda
•4 ounces gin, for higher-proof cocktail
•5 ounces Seedlip or other non-alcoholic spirit (or 2.5 ounces apple cider vinegar) instead of Pimm’s—for a zero-proof cocktail
INSTRUCTIONS
•Combine all ingredients in a mason jar, seal the jar and shake, then store in fridge until needed.
•To serve, pour about 3 ounces of liquid from the jar into a glass with ice.
•Top with sparkling lemonade, ginger ale or artisanal soda.
•Add fruit or herbs to the glass for garnish.
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