5 Drink Recipes from PS Steak Bartender Kara Smith

Photo by Janelle Olson

Pimm’s Cup

• 2 oz. Pimm’s
• 1/2 oz. fresh lemon juice
• Collins glass

Fill glass with ice. Top with ginger ale or a spicy ginger ale. Some people prefer a sparkling lemonade.

Garnish with mint sprig, cucumber slices, strawberry slices, or fresh citrus wedges or wheels. This cocktail usually has multiple garnishes.

White Sangria

• 1 bottle of dry white wine
• ¼ cup Grand Marnier
• ¼ cup peach syrup (recipe below)
• 1 peach, skinned and sliced
• 1 orange, peeled and sliced
• 2 handfuls of frozen green grapes

Add to a large punch bowl or pitcher and top with club soda, flavored club soda, or sparkling wine. Add more ice or frozen fruit if needed.

Aperol Spritz

• 2 oz. aperol
• 3 oz. prosecco
• 1 ounce. seltzer
• 1 orange, peeled and sliced

Serve in a wine glass with ice and an orange slice as garnish.

Non-alcoholic Bellini

• 2 oz. peach syrup (recipe below)
• 1 ounce. bitter lemon soda
• regular seltzer

Top with plain seltzer and serve in champagne flute or wine glass.

Blueberry Mint Sparkling Lemonade

Add blueberry mint syrup (recipe below) to any fresh or store-bought lemonade. Top with seltzer and garnish with fresh blueberries or mint sprig.

peach syrup

• 1 peach, skinned and sliced
• 1 cup of water
• 1 cup sugar

Blueberry-mint syrup

• 1 cup fresh or frozen blueberries, smashed
• 2 handfuls of mint leaves, without stems
• 1 cup of water
• 1 cup sugar

For both syrups, place all ingredients in a saucepan and bring to a boil. Boil for 3-5 minutes. Remove from heat and let cool. It will get thicker. Strain out the solids and refrigerate the syrup until use.

—Kara Smith, bartender at PS Steak

P.S. Steak, 510 Groveland Ave., Minneapolis, psmpls.com