Serving complicated cocktails at a cookout is kind of like wearing a ball gown to a ballgame — overdressed and a little incongruous, if not downright silly. With beer-can chicken, a cooler full of whatever beer helped make the chicken possible makes perfect sense. To get things started, though, I get a big punch bowl ready. The tequila-watermelon punch I wrote about last August would be great with Sam Sifton's tomato-watermelon salad in this weekend's Feast spread:
Mix three parts watermelon purée with one part silver tequila and ½ part fresh lime juice; serve over ice with a pinch of salt, a couple of slices of jalapeño and a little agave nectar to sweeten to taste. You can also substitute grapefruit juice and swap the jalapeño slices for basil leaves.
If you must have a highball, go with the easiest Tom Collins:
Make some lemonade, add an ounce and a half of it to an ounce and a half of gin in a tall glass full of ice and fizz it up with club soda or seltzer. That tastes like summer to me.
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The 6th Floor Blog: What to Drink at a Summer Feast
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