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Happy Hour Happiness

Summer Cocktails at Barcelona Wine Bar

Article by Samantha Schoengold Beranbom

Photography by Haley Jill Photography

Originally published in Fairfield Lifestyle

Looking for a little after-work summer fun? Imaging summer cocktails with flavors that transport your mind and taste buds? Barcelona Wine Bar has an unforgettable weekday Happy Hour experience. The outdoor patio is the perfect setting to relax and unwind with friends. As you soak up the late afternoon sun, indulge in the changing menu with an enticing array of delicious bites including a variety of tapas, mini martinis, bottles of sparkling wine and refreshing cocktails. The Chef’s inspiration comes from seasonal ingredients supported by long-standing relationships with local farms. Events on the patio to celebrate the season and live entertainment are featured throughout the summer to add to that summertime carefree vibe. But for those dog days when lazing on our own patio or for your next backyard get-together, Barcelona has shared some of their signature cocktails to try at home. So, raise your glass, savor the vibrant flavors, and let the tantalizing melodies of summer cocktails whisk you away. Cheers! 

BEES & BAYS MOCKTAIL

INGREDIENTS

1 1⁄2 oz Lime Juice

3⁄4 oz Salted Honey Syrup*

2 dashes Scrappy’s Cardamom Bitters

2 oz Club Soda

2 torched bay leaves*

DRINK STEPS

1. In a cocktail shaker, add lime juice, syrup and bitters

2. Fill with ice, shake well

3. Double-strain into ice filled Collins glass.

4. Top with club soda, stir a few times with bar spoon to incorporate

5. Garnish with torched bay leaves

*TORCHED BAY LEAVES

1. On a sheet tray, lay flat and separated a layer of fresh bay

leaves – DO NOT use dried!

2. Using a kitchen blow/brûlée torch, quickly burn one side of

each leaf. There will be some popping and crackling, this is normal.

3. Store at the bar in a jar or rocks glass with other garnishes. Do not refrigerate. Can last up to 7 days when stored properly.

*SALTED HONEY SYRUP

Ingredients: 

1 cup Hot Water

2 cups Clover Honey

1 Tbsp Kosher Salt 

STEPS

1. Measure all into a quart container.

2. Whisk until honey and salt is dissolved.

3. Cool before using.

Any size batch can be made, the ratio is always 2 parts honey to 1 part hot water. Use 1 Tbsp of salt per cup of hot water.

SUMMER STREET SLING

INGREDIENTS:
1⁄2 oz. Simple Syrup

1⁄2 oz. Lemon juice

1 oz. grapefruit juice, strained

2 dashes grapefruit bitters

2 dashes Peychauds bitters

1 1⁄2 oz. Chamomile infused vodka*

Lemon peel

STEPS :

1. In a cocktail shaker, add all measured ingredients.

2. Fill 3⁄4 way with fresh ice and shake very well.

3. Double-strain into an ice-filled highball glass. 

4. Garnish with fresh lemon peel.

*Chamomile Infused Vodka 

INGREDIENTS  (varies on vodka bottle size) 

750 mL Vodka bottle - 2 Chamomile tea bags

1 Liter Vodka bottle - 3 Chamomile tea bags

1.75 Liter Vodka bottle - 5 Chamomile tea bags

STEPS:

1. Pour a full bottle of vodka into a sealable container.

2. Add chamomile tea bags and close/seal the lid.

3. Allow steeping for 24 hours. Color should be a bright, pale yellow and chamomile aroma should be strong.

4. Take out tea bags, discard them, and funnel vodka into glass bottles. Does not need to be refrigerated.

ALEBRIJES

INGREDIENTS

1⁄2 oz Aquafaba*

3⁄4 oz Salted Honey Syrup

1 oz Lemon Juice

1 oz Byrrh Quinquina

1 oz Banhez Mezcal

GARNISH – bee pollen & dragon fruit powder

STEPS:

1. In an empty shaker, add all measured ingredients but the garnish.

2. Fill with ice, shake well

3. Double-strain into a martini glass.

4. Garnish with bee pollen and dragon fruit powder. 

*Aquafaba is the liquid from canned chickpeas. Due to its ability to mimic functional properties of egg whites in cooking, aquafaba can be used as a direct replacement for them. It is vegan.

When hanging on the patio at Barcelona's happy hour share your fun and tag us and @Barcelonawinebar

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