Honolulu Weekly

You’ve got your sodas, shakes, beers and yes, even the occasional guilty pleasure, act-like-a-tourist lava flow (just once in a while, really). We live in the tropics. We know how to cool off. But that doesn’t mean people elsewhere don’t–the world is full of regional refreshment options. This doesn’t always have to mean booze, but the possibilities are almost certainly endless. A few favorites to scintillate your taste buds and forget about that burning sensation on your skin–not that burning sensation, the other one–as the most humid of the summer months soon approaches:

Grown-up fun

Pimm’s

When the sun starts to peek out of the dreary British sky, it’s time to indulge in cocktails such as gin and tonic and Pimm’s and lemonade (lemon-lime soda to you Yanks). The Pimm’s cup, the aforementioned mixture plus plenty of sliced citrus fruit, yields a deep red color with this gin-based liqueur hinting at spice and citrus. There are other brands of the popular liqueur out there–some of by which people swear are better than Pimm’s–but the whimsical name of the brand matches the lighthearted attitude of the season. Make your own Pimm’s inventions by picking up a bottle at Tamura’s or The Liquor Collection.

Spritzers

While we’re getting British here, you might as well indulge yourself in another refreshment popular with the Brits–the white wine spritzer. Wine snobs may cringe, but a grown-up soda may be just the thing for those wanting the elegance of drinking out of a wine glass without too much sugar or the price of champagne. Obviously, don’t waste the Cote de Beaune on this concoction, but any drinkable white wine of your choice with some ice and either soda water or lemon-lime soda will do. If you’re at a bar, never mind the strange look you may get from the bartender upon ordering. It’s summertime. Drink what makes you feel relaxed.

Sangria

Staying on the subject of wine, moving onto Spain and increasing the sugar content, what better way to consume cheap red wine than in sangria? One of the best things about the drink is that everyone has their own recipe for the brew. Most variations of sangria usually turn out to be delicious, though of course soaking the fruit in booze for hours is a winner. As long as you use enough sugar to taste, fresh fruit chunks (apples and oranges work well) and let the mixture chill, there will be a party in your cup. Hint: add vodka for a hidden kick. Some like to add soda, as well. Less common but equally delicious is the white wine sangria. Aside from the citrus, strawberries and peaches work in this brew. Soda water is more of a necessity for this mixture.

Where sangria can be a poor person’s drink, the calimocho can be an even poorer person’s (or just teenager’s) drink. The cocktail is essentially half red wine and half cola. When you’re barely of age and don’t like the taste of alcohol, you can suck down a calimocho like nobody’s business. It doesn’t hurt that the drink is usually served in large vessels, as well. Maybe save this one for desperate times, and not for your boss’ cocktail party.

Mint juleps

The South, with its long, mixed and curious history, does have many aspects of which to be jealous. In the food and drink category, this includes barbecue and mint juleps. Seemingly a delicacy to those who hate muddling or dealing with leafy greens, in contrast, Southern college kids make mint juleps by the vat and ice luge the mixture at frat parties. More mature ladies and gents sip the juleps classily at the Kentucky Derby. Whatever the occasion, using a decent-quality bourbon, fresh mint and simple syrup will make your minty dreams come true. We often mention thirtyninehotel bartender Christian Self’s BarChef skills, but only because he will do you right by this drink if you’re not feeling like being a mixologist yourself.

‘Ohana-FRIENDLY drinks

Pacifikool

One local drink stand that is a hit at the Kapiolani Community College and Blaisdell farmers’ markets is Pacifkool’s ginger syrup mixtures. One of the most popular offerings is the ginger cooler, consisting of fresh basil leaves, a lemon squeeze, ginger syrup and soda water over ice. Even a simple mixture of syrup, soda water and a squeeze of lime is as refreshing, sweet and spicy as drinks come. Of course making your own ginger drinks with alcohol is no problem on your own. Get a bottle of the Hawaiian Ginger Syrup at the two farmers’ market stalls, Tamura’s and R. Field at Foodland on Beretania and in Kailua and let your creativity flow.

Aguas frescas

In any land where Mexican eateries are plentiful, so are the vats of iced drinks, ready to be served by the ladleful to thirsty patrons. From tamarind to Jamaica to horchata, some places have so many flavors, a haole is only to identify each flavor by its color. Not to mention the Jarritos–a popular Mexican soda brand. OK, so why mention this when you probably can’t get everything listed here on the rock? Well, there is still Mexico restaurant in Kalihi and Los Chaparros in Moiliili, which have decent horchata offerings. BC Burrito in Kaimuki has horchata in a bottle, which doesn’t taste as bad as it sounds. Many Mexican restaurants at least offer the Jarritos in a bottle, or get your own supply from Mercado de la Raza on Beretania Street.

Chinatown juicin’

Aside from the bubble tea, other Asian drink trends that still have a strong presence in the Islands include fresh-squeezed tropical juices and juice concoctions, commonly found at Chinatown stands. Freshly pressed sugar cane juice, watermelon and papaya are just a few of the offerings. Avocado and durian shakes are available at some places for the more seasoned of palates. To add more texture to your cooling drink but to move beyond the typical tapioca pearls, go for cooling pieces of grass jelly or fruit chunks. If it’s cold, it qualifies as a summer drink mix-in.