What’s Your Go-To Drink for Summer Adventuring?

As the dog days of summer unfold, there’s no better time to load up your beach bag, picnic basket, or camping cooler with something refreshing to help you beat the heat. So we asked beverage pros across the country what they like to pack to drink on their summer adventures.

Charlie Szur, head bartender, Confidant, New York City

“I love having a drink on the beach, and nothing beats a Batanga. An easy-to-make mix of Coke, tequila, and lime, you can whip a Batanga up pretty much anywhere. Just crack open a can of cola and add a shot of tequila and a squeeze of fresh lime juice. If you’ve got salt, sprinkle some on the rim of the can. Simple and perfect.”

Justin Kaderabek, General Manager, Monteverde, Chicago, Illinois

“I like to prep a jar of Michelada mix to take on the go. A bit goes a long way, so you can easily turn a case of beer into a cocktail party with friends. Even better if you can bring chamoy and Tajin to dress the rims of the cans.”

Lane Ezell, Beverage Director, The Hope Farm, Fairhope, Alabama

“One of my personal favorites for any outdoor adventure is pineapple tepache. It’s low-ABV, provides a quick sugar and natural electrolyte boost, and is packed full of probiotics. It can also be a great mixer with a light rum or a beer to make a Tepache Chelada. Since it’s an active ferment, plastic Nalgene bottles or a Hydro Flask work best for transporting. Avoid rigid sealed glass bottles—pressure can build quickly, and you don’t want an explosion in your pack!”

Ren Neuman, Beverage Director, Printemps New York, New York City

“I pack a Yeti bottle with ice, smack a handful of fresh mint, and pour in Vinho Verde Rosado topped with LaCroix. It’s bright, fizzy, low-ABV, and ridiculously refreshing—perfect for long beach days and easy to sip in the summer heat.”

Kate Derby, winemaker, Spring Valley Vineyard, Walla Walla, Washington

“I’m grabbing our rosé. It’s crisp, refreshing and still delicious when it gets a little sun-kissed.”

Jasmine Hallauer, Bar Manager, The Dixboro Project, Ann Arbor, Michigan

“For my yearly summer road trip to Saugatuck Dunes, I pack a cooler with watermelon juice, a bottle of La Gritona Reposado, and a few Topo Chico sparkling waters for a refreshing sip by the water. Pro tip: Pour out a couple of ounces of the sparkling water and mix right into the bottle!”

Nikki McCutcheon, senior director of beverage, Tao Group Hospitality, New York City

“I love batching a bright, refreshing Margarita and packing it with frozen coconut water cubes instead of ice. There are so many great coconut water brands on the market, and many of them have infused delicious all natural flavors that pair perfectly with a summer Margarita, like watermelon and mango. They keep the drink perfectly chilled while adding a subtle layer of hydration and a hint of salinity that makes the flavors pop—ideal for long, hot days outdoors.”

Casie Fennell, lead bartender, The Restaurant at Zero George, Charleston, South Carolina

“A vermouth-heavy wet or 50/50 freezer Martini is a great option to batch ahead of time and easier to keep cold until it’s time to drink at the end of a hike or in the sun by the pool… I like to go ahead and add lemon twists to the bottle early on, so you get that bright citrus infusing all day long.”

Tiffany Wang, general manager, Ops, New York City

“For outdoor hangs, I love bringing a little bottle of amaro and some cheap beers, so I can take a few sips off a beer and top them off with a splash of the amaro. Lately, I’ve been a big fan of the Forthave Green and a Skinny House lager combo. If I remember to bring lemons and I’m feeling fancy, I’ll squeeze a little lemon juice in there, too.”

Jeff Cleveland, Managing Partner and Wine Director, Birch, Milwaukee, Wisconsin

“Rosé is hard to beat outdoors. It’s refreshing, versatile with food, and a bottle with a screw cap makes it easy to enjoy anywhere without too much planning.”

Joe Grimm, co-founder, Grimm Artisanal Ales, Brooklyn, New York

“Summertime is drinking pilsner directly from the can. We put cans of our Light Cone Pils into an icy mountain stream—nature’s refrigerator.”

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